Employee Cafeteria Cook

COMPENSATION

$28.50/hr

JOB OVERVIEW

The Employee Cafeteria Cook will be responsible for maintaining the appearance and the quality of the food in the Team Member Cafeteria by cooking, setting up, replenishing, cleaning and breaking down the food service for both AM and PM meal periods.

ESSENTIAL SKILLS

• Ability to follow all appropriate policies and procedures while constantly striving to improve all standards of operation.
• Ability to follow all uniform standards and wear Personal Protective Equipment, including puncture gloves.
• Ability to follow safety and security procedures and will not pose a direct threat to the health/safety of self or others.
• Ability to plan, prioritize, organize, maintain concentration, and complete all work assigned.
• Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Treat co-workers and guests with courtesy, friendliness and respect and provide responsive service.
• Ability to meet or exceed productivity and performance standards and complete tasks as assigned by supervisor or manager.
• Ability to understand and carry out instructions in verbal, written or diagram form.
• Ability to understand Team Members and their needs.
• Ability to adhere to work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.
• Ability to interact with people, particularly in resolving complaints and problems.
• Ability to maintain complete knowledge of the following:
  
  
  
  • All cooking techniques which are required to prepare menu items.
  • All menu and special items, their preparation method/time. All ingredients and quality standards, taste, appearance, texture, temperature, garnish, and method of presentation.
  
  
  
  
• Correct maintenance and use of food serving and preparation equipment.

• Ability to understand co-workers service needs.
• Ability to be well organized maintain concentration and think clearly when providing service to co-workers.
• Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
• Ability to assemble and disassemble food preparation and cooking equipment to restaurant standards.
• Ability to converse calmly with irate co-workers and supervisors in sometimes tense, emotional situations.
• Ability to perform job functions with minimal supervisions.
• Ability to work cohesively with co-workers as part of a team.

JOB DUTIES

• Performs any necessary pre-shift side work
• Reviews the menu and becomes thoroughly familiar with all items on the buffet and means of preparation being offered that day, including the ingredients, preparation, sauces and garnishes
• Assists the chef with food preparation. i.e. salad bar and hot foods.
• Sets up hot and cold stations, displaying food in an aesthetic manner
• Maintains constant communication with kitchen in order to replenish all hot and cold food in an appetizing display
• Returns empty chafing dish pans to the pot wash area and those with food to the kitchen hot line
• Practices "clean as you go" techniques of service, including cleaning tables, stocking condiments, and keeping the station clean, neat, and supplied at all times
• Completes assigned side work and resets tables for the next meal function

• Complete opening duties as assigned, including the following:

• Make preparation list of necessary food items.
• Check quality and quantity of all stock and supplies.
• Ensure cleanliness and condition of assigned station.

• Prepare necessary food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Cook for scheduled meal period.

• Turning off equipment after service is complete or as needed.

• Complete closing duties assigned, including the following:




• Store food items in their proper place.
• Wipe down and clean station as assigned.

• Food preparation:

• Organize prep for all stations according to the line to ensure that all food is completed on time
• Set up service for next meal period
• Food is to be prepared in a manner consistent with use records
• Ensure that food quality is high and consistent
• Daily check on prep and par levels of all items for all stations

Food Safety

• Sanitation buckets used at all times
• Towels, knives and utensils kept in sanitizer solution
• Temperatures of all potentially dangerous foods to be kept above 135 or below 41
• All food covered, labeled and dated at all times

• Follow supervisor's instruction as requested.
• Follow maintenance program and cleaning schedule.
• Alert management as to any deficiencies of food items.
• Notify management of any pertinent information related to shift activities.
• Alert management as to any maintenance needs or safety hazards.

PHYSICAL REQUIREMENTS

The frequency codes assigned in these job descriptions are:

Rarely less than 1%

Occasionally 1-33%

Frequently 34-65%

Constantly 66-100%

SITTING: Rarely.

STANDING/WALKING: Constantly on a variety of surfaces (carpet, tile, granite, etc.)

CROUCHING (BENDING AT KNEES): Frequently. Lifting and completing tasks performed at low levels.

KNEELING/CRAWLING: Occasionally. Lifting and completing tasks performed at low levels.

STOOPING (BENDING AT WAIST): Frequently. Lifting and completing tasks at different levels.

TWISTING/TURNING AT KNEES, WAIST & NECK: Frequently.

CLIMBING: Occasionally.

LEG/FOOT USE: Constantly.

REACHING (OVERHEAD/EXTENSION): Frequently. Lifting and completing tasks at different levels.

HANDLING/GRASPING: Constantly.

FINGERING/FEELING: Constantly.

PUSHING/PULLING: Constantly. Pushing carts down hallways.

LIFTING/CARRYING: Constantly. Lifting/moving up to 10 pounds. Occasionally lifting/moving up to 25 pounds.

SPEECH REQUIREMENTS: Constantly required to speak to others in person and on the telephone.

HEARING REQUIREMENTS: Constantly required to hear to others in person and on the telephone.

VISION: Constantly. Close vision, distance vision, color vision, depth perception and ability to adjust focus required. Occasionally required to see distances.

COMPENSATION

Pay: $27.00 per hour

BENEFITS

Medical, dental and vision are offered through the CBA benefit plan.

The Hilton DC National Mall is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to alesia.green@hiltondcnationalmall.com or call 202-484-1000 to let us know the nature of your request.