Hotel Cafeteria Cook | Job Descriptions |
Job Descriptions

Hotel Cafeteria Cook

Reports to
Banquet Sous Chef
To create the company experience by preparing the menu items and ingredients
  • Guests
  • Employees
  • Hotel food and beverage team
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Quality of food product
Areas of Responsibility
  • Prepare and garnish all cafeteria items, including salads, sandwiches, desserts, hot entree plates, etc., in accordance with menu specifications.
  • Inspect and chop raw ingredients.
  • Prepare and cook cafeteria menus daily.
  • Set up pantry stations based on forecasted volumes.
  • Treat all employees as guests so they have a pleasant experience during their break.
  • Adhere to hotel standards for safe food handling and storage.
  • Keep equipment clean and in proper operating condition.
  • Maintain cleanliness and stock coolers and storage areas.
  • Complete food requisitions to maintain inventory items.
Success Factors
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
  • Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
  • Improve continuously: Constantly assess and adapt current practices to perform a task better, faster or more efficiently.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
  • Develop self and others: Continually work to develop own capabilities and the capabilities of others.
Key Skills and Requirements
  • Organization… Demonstrate ability to proactively prioritize needs and effectively manage resources.
Hotel Cafeteria Cook.doc