Cook, Restaurant Servers and Bartenders

  • La Cantera Resort and Spa
  • San Antonio, TX, USA
  • May 15, 2019
Full time Customer Service General Labor Other Restaurant-Food Service Retail

Job Description

Job Description (COOK):

The Line Cook assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Line Cook should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff.

 

Job Description:

Essential Job Functions:

  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  • Maintain positive guest relations at all times.
  • Maintain cleanliness, sanitation and organization of assigned work areas.
  • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
  • Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
  • Complete opening duties:
  • Set up work station with required tools, equipment and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the Storeroom and stock in designated areas.
  • Start prep work on items needed for the particular menu of the day.
  • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
  • Continue prep work after the meal period for the next meal service.
  • Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
  • Prepare all menu items following recipes and yield guide.
  • Inform the Sous Chef of any shortages before the item runs out.
  • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
  • Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the pot wash station.
  • Direct and assist Stewards in order to make clean-up a more efficient process.
  • Breakdown work station and complete closing duties:
  • Return all food items to the proper storage areas.
  • Rotate all returned product.
  • Wrap, cover, label and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table, so they cool quickly.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
  • Review status of work and follow-up actions required with the Head Cook before leaving.

Associate is held accountable for all duties of this job and other duties as assigned.

 

 

Minimum experience or requirements:

 

Experience and Education

  • High school education required
  • At least one year kitchen/prep experience or one year of culinary school required
  • Customer Service experience preferred

Job Requirements:

  • Must be a United States citizen or possess a valid work permit
  • Must be able to speak, write and understand English
  • Must have complete understanding of the fundamentals of the culinary operation
  • Must have any required certification to Handle Food
  • Must be able to accurately follow instructions, both verbally and written
  • Must be able to work with an around kitchen equipment
  • Must provide own culinary knives
  • Must be able to work with and around a diverse group of food, seasonings, etc.
  • Must possesses excellent communication skills
  • Must be professional in appearance and demeanor
  • Must be able to work under pressure
  • Must be able to work in a fast paced environment
  • Must have excellent listening skills
  • Must always ensure a teamwork environment
  • Ability to work a flexible schedule that may include evenings, weekends and holidays
  • Must have the ability to deal effectively and interact well with the guests and associates
  • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
  • Must have a passion for creating an exceptional experience for all guests

Working Conditions:

  • While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces;
  • Must be able to work in either hot or cold conditions
  • Must be able to stand on feet and walk throughout the day
  • Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs;
  • Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally
  • Must be able to twist and bend frequently, and squat occasionally

 

 

Restaurant (Outlet) Server

 

The Server is responsible for ensuring the standards of service in assigned food and beverage outlets. S/he will take orders, deliver food, drinks and other items to guests. The Server will act as a liaison between the kitchen and guests. S/he will assist with maintaining the Resort standards.

The Server shall strive to provide exceptional service to both internal and external guests at all times. S/he will be responsible for exemplifying the La Cantera Resort and Spa Culture as well as promoting La Cantera Resort and Spa as both the Destination and Employer of Choice!

 

Job Description:

Essential Job Functions:

  • Adheres to the steps of service using the service standards manual
  • Takes guests orders using seat numbers and appropriate order taking sheets
  • Enters orders accurately into POS systems
  • Familiarizes him/herself with all menus including three meal periods, lounge menu, wine and beverage lists
  • Resets dining room according to meal period and table needs
  • Performs food & beverage preparation duties such as preparing condiments, brewing coffee and ensuring work stations are stocked
  • Follows all proper bookkeeping and cash handling procedures
  • Ensures all opening, on-going and closing side work is complete and signed off by a manager on duty
  • Serves food and beverages to guests
  • Informs and promotes guests of daily/nightly specials
  • Checks guests’ identification to ensure minimum age requirement for consumption of alcoholic beverages
  • Removes dishes, glasses, silverware or other item from tables and countertops and takes them to the kitchen for proper sanitation
  • Offers creative selling of products to guests
  • Answers questions and/or makes recommendations on menus items
  • Cleans tables and/or counters & seats after guests are finished
  • Explains how various menu items are prepared, describing cooking methods and ingredients
  • Takes into consideration any special request, dietary issues made by the guest
  • Performs food preparation duties such as preparing salads, appetizers, cold dishes, portioning desserts and brewing coffee
  • Provides general resort information for guests
  • Offers warm and sincere welcome/farewell for all guests of La Cantera Resort and Spa
  • including use of guest name & good eye contact with each guest
  • Maintains an up to date working knowledge of all resort amenities as well as any special events
  • Interacts with resort staff in a professional manner, assisting other departments with necessary information
  • Up sells other resort services and amenities to guests
  • Describes and recommends wine pairings to guests
  • Brings wine selections to tables with appropriate glasses and pours the wine for guests
  • Ensures final quality check on food and beverage prior to serving guests
  • Monitors assigned tables for customer satisfaction, quality and additional service
  • Accurately prepares guest bills and provides in a timely manner and ensures accurate payment is received
  • Accurately reports tips & shift times in the appropriate location at the end of each shift
  • Addresses any guest issue promptly and with concern
  • Provides assistance to restaurant staff as needed
  • Attends monthly mandatory department meetings and appropriate resort and division meetings
  • Maintains constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons). Reports all safety incidents to on-duty supervisor.
  • Acts with responsibility towards all company property, supplies and equipment.
  • Maintains a professional appearance. Follows all La Cantera Resort and Spa dress code standards.
  • Remains alert, courteous and helpful to the guests and colleagues at all times.

Associate is held accountable for all duties of this job and other duties as assigned.

Experience and Education:

  • High school diploma or equivalent
  • Prior hospitality experience preferred
  • At least one year high volume restaurant serving experience preferred
  • At least one year food & beverage experience preferred
  • At least 6 months POS system experience preferred
  • Adequate wine, beer and mixed drink knowledge preferred

Job Requirements:

  • Must be a United States citizen or possess a valid work permit
  • Must be able to read, write and speak English
  • Must be at least 21 years of age
  • Must be able to accurately follow instructions, both verbally and written
  • Must possesses excellent communication skills
  • Must be professional in appearance and demeanor
  • Must be able to work under pressure
  • Must be able to work in a fast paced environment
  • Must have excellent listening skills
  • Must always ensure a teamwork environment
  • Ability to work a flexible schedule that may include evenings, weekends and holidays
  • Must have the ability to deal effectively and interact well with the guests and associates
  • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
  • Must have a passion for creating an exceptional experience for all guests.

Working Conditions:

  • Must be able to stand and walk throughout the shift
  • Must be able to frequently lift and carry up to 25 lbs at shoulder height;
  • Must be able to occasionally push/pull up to 75 lbs
  • Must be able to perform simple grasping, fine manipulation, overhead reaching, and repetitive hand & arm movements frequently; and squeezing occasionally