Food Runner/Busser

Marriott Providence Downtown

Job Description

Job Title: Buffet Attendant

Department: Kitchen

Reports to: Director of Food and beverage

Do you have the J Quality?

Learn more about what makes Meyer Jabara Hotels different:

https://www.youtube.com/watch?v=qAGd0FhBqJs&feature=youtu.be

Position Summary:

Prepare all food items in accordance with production requirements while maintaining all food preparation standards in a safe, accident free environment

Essential Functions:

• Attendance as scheduled is required.
• Prepare all food items according to recipe cards and correct handling procedures.
• Maintain highest quality and appearance of all food sent from the kitchen and make sure plates are clean and appetizing
• Maintain proper pars of production levels according to estimates on the production sheets. Maintain top quality and freshness
• Cooks/ prepare only sufficient food in advance to cover expected business volume to maintain quality. Enforce stock rotation.
• Use leftovers and maintain proper storage of leftovers on hot food side. Label and date all foods
• Maintain clean and orderly refrigerators and work areas, including counter tops, utensils, equipment
• Make sure that all stations are properly cleaned at end of shift and at end of evening
• Rotate all foods and correctly fill out production charts
• During peak business period, coordinate and expedite to accelerate service
• Ensure temperature logs are being filled out
• Ability to set up breakfast buffet cart according to specifications
• Positive behavior in peak business hours
• Maintain personal hygiene in compliance with applicable rules, regulations and laws.
• Be able to make omelets

Experience:

• No formal education required: high school diploma or equivalent desired

Skills:

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Computer literacy, hospitality skills, ability to multi task, language proficiency
• Skillfully uses hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision.

Physical Job Requirements:

• Bending, lifting, standing, walking, stairs, heat, heavy equipment. Etc
• Continual standing (except for break period) working with extreme temperatures (freezer, direct heat), lifting (up to 50 pounds), continuous motion (active)

Environment:

• Hearing: must be able to hear guest requests, and hear guests in the vicinity of the buffet. Must be able to follow guest instruction during omelet preparation.
• Vision: must be able to see and recognize items that require refreshing, cleaning or replacing
• Speech: must be able to effectively communicate with guests
• Literacy: must be able to complete daily production chart and complete food logs required by audit

Equipment:

• Steam table, slicer, hot box, rolling rack, refrigeration, hot plate, portable butane burner, buffalo chopper, mini fridge, toaster, blender, juicer, tilt skillet, convection oven, steamer, stick blender

This job description reflects management's assignment of essential functions, and does not restrict

management's right to assign or reassign other duties and responsibilities to the restaurant server at any time.