*We are a drug-free workplace. Pre-employment screenings, COVID-19 testing and background checks will be conducted for all viable candidates.*

POSITION: CAFÉ SERVICE ATTENDANT
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: OUTLET MANAGER

REQUIREMENTS:

• Able to work weekends and holidays
• Must be able to work independently with limited supervision

ESSENTIAL FUNCTIONS:

• Maintains the standard sanitary guidelines through constant checking in all areas of the kitchen (including service and storage areas )
• Knowledge of daily usage of sanitation buckets.
• Conducts him/herself in a professional manner at all times while maintaining the companies’ standards of conduct and appearance.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Strong knowledge of soaps, chemicals, sanitation techniques and ware washing procedures.

PHYSICAL REQUIREMENTS:

• Wash dishes, work areas, refrigerators, cooking equipment, walls and floors
• Wipe and sanitize guest seating area periodically.
• Remove garbage and trash from guest seating area and dispose of in a safe and sanitary manner.
• Sweep and mop work area at end of shift or if there is a visible spill.
• Periodically check restrooms for cleanliness and fill dispensers if needed.
• Ability to place cases, pans, utensils and plates on both low and high shelves
• Ability to respond to emergency situations to avoid endangering themselves or others
• Assist with basic, supervised food prep when needed.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning/inspection tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Most work tasks are performed indoors. Temperature generally is moderate and controlled by Café/Bakery environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

EQUIPMENT USED:

• 3 compartment sink
• Mop sink
• Dumpster

EEO/M/F/V/D