Cafe Utility part time - 1st shift

Schedule

Monday - Friday

• Sets up and stocks food items and necessary supplies for meal period service.
• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Cooking food items by griddling, frying and other cooking methods to specified recipes and standards.
• Maintains portion controls and proper food temperatures.
• Serving food items to team members on demand in a high volume environment.
• Restocking food items and supplies as required throughout duration of meal period and as instructed by Team Leads.
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage during shift.
• Cleans and sanitizes cooking surfaces at the end of the shift.
• Performs inventory checks and completes food temperature logs.
• Compliance with and completion of tasks assigned by Culinary Operations management.

• Written and verbal communication with moderate math comprehension
• Organizational and excellent listening
• Accuracy, efficiency and speed in executing time sensitive tasks
• Ability to work as a team player following instructions
• Excellent customer service with a friendly and positive attitude
• Attention to detail, date, condition and trends
• Proper sanitation, food handling and safety compliance
• Situational decision making for desirable engagement
• Ability to multi-task duties with high level efficiency

• High school diploma or equivalent desired
• 1+ years of food service or retail experience desired
• 1+ years of internal company experience equivalent to transfer policy if applicable
• Current Serv Safe certification preferred
• Experience with various cooking methods and procedures
• Experience with customer food service
• Familiar with high volume food service operations
• Effective communication and customer service skills, English and Spanish fluency is preferred
• Adaptability with in shift schedule, tasks, and priorities when necessary on business need
• Ability to implement instruction on business demand from Culinary Operations management