Cafeteria Attendant

Who We Are: Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have grown to become the country's second largest independent hospitality management company with more than 7,500 employees, over 7,000 guest rooms, and more than $1.5 billion in assets under management. We are a subsidiary of Los Angeles-based Lowe Enterprises, a privately-held, national real estate organization active in commercial and hospitality property investment, management, and development. Since its inception, Lowe has been responsible for more than $6 billion in prominent real estate assets nationwide.
Destination Hotels & Resorts is unique in the lodging industry in that our primary mission is to create value for guests, investors, and associates in each of our hotels and resorts. We do this by developing an innovative, customized business and service plan for each property we manage and combining it with the sales, marketing, and operating resources of a company many times our size. This lodging industry expertise, together with the real estate savvy of Lowe, has allowed us to bring a different perspective to the hotel management business.


Our Culture:
Destination Hotels & Resorts fosters a creative, entrepreneurial and energetic work environment where people come to work and have fun. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization. Your role will be integral to the success of our company. We strive to create a work place culture that values family, work life balance and community. We help develop our associates and provide support for them to grow their careers with DH&R. Our associates are proud to work here!

BASIC FUNCTION: The Cafeteria Attendant is responsible for the proper preparation and presentation of the menu items for the Cafeteria operation as approved by the Sous Chef.

ESSENTIAL FUNCTIONS:
1. Maintain excellent consistent production to ensure prompt and efficient service.
2. Responsible for preparing for lunch and dinner for the Hotel?s employees.
3. Check walk-ins for leftover food items to ensure their proper rotation, storage and usage.
4. Knowledgeable of the operation of all kitchen machinery and maintain its cleanliness.
5. Clean station and ensure that all food items are properly covered and stored.
6. Report irregularities and defects in equipment and machinery to the Sous Chef.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
 High school diploma or equivalent prefered.
 Culinary training.
 Previous line cook experience helpful.
 Creative, innovative and assertive personality.
 Excellent communication skills.