Staff Dining - Cafeteria Attendant at Auberge Collection

Napa, California, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Jun, 26

Salary

20.0

Posted On

24 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Service, Sanitation, Health Regulations Compliance, Equipment Maintenance, Food Safety Standards, Mise en Place, Inventory Management, Food Quality Monitoring, Food Rotation, Cleaning, Sanitization, Communication, Attention To Detail, Lifting

Industry

Hospitality

Description

Company Description Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley’s wine-growing region with access to both Napa and Sonoma, the resort includes 135 airy cottage guestrooms and suites, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection of three- to six-bedroom Vineyard Homes and furnished two-bedroom Villas. The resort features Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination capturing the casual honest luxury of culture and cultivation. Job Description The Cafeteria Attendant is responsible for providing food and beverage service to team members in a friendly, timely and efficient manner. The key responsibilities for this position are: Maintain and strictly abide by state sanitation/health regulations and resort requirements & maintain complete knowledge of correct maintenance and use of equipment; use of equipment and tools only as intended, safely and properly Meet with the Executive Chef, Executive Sous Chef and Executive Steward to review assignments, anticipated business levels, changes and other information pertinent to job performance. Set up a workstation with proper tools, mise en place and equipment according to Food Safety standards and in a timely fashion. Rectify any deficiencies. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure that everything complies with kitchen standards. Inform Executive Chef, Executive Sous Chef or Executive Steward of any items/supplies needed for the day’s tasks or for producing team member meals. Check in with Culinary management for any prep tasks needed by the main kitchen. Restock any dry goods and fresh products that are used in the production of team member meals, including restocking of salad bar items. Monitor quality and quantity of food on the cafeteria line. Rotate food items as necessary. Anticipate the volume of the meal period and prepare to replenish food items in a timely manner. Maintain proper storage of all products as specified by the Health Department, Executive Chef, Executive Sous Chef and Resort requirements. Breakdown workstation and complete closing duties according to department standards. Return all food items in clean containers to proper storage areas. Label & date all food items. Clean and sanitize food prep areas and workstations, reach-ins, walk-ins and shelves. Ice down any hot items (sauces, stocks, soups, etc) and put away when cool. Turn off all equipment. Transport dirty pots/pans/plates/utensils to the dishwashing station. Return all serving utensils to the property. The starting range for this position is $20.00. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Qualifications Current Food Handler’s Card Required (within 30 Days of Hire) Ability to communicate with team members and answer basic questions regarding allergens. Must have full availability, including weekends and holidays Must perform job functions with efficiency and attention to detail Ability to regularly lift/push/pull up to 50 pounds of material, with or without reasonable accommodation Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge SRGA Resort, LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort, LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort, LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Job Type: Non-Management

Responsibilities

The Cafeteria Attendant is responsible for providing timely and friendly food and beverage service to team members while strictly adhering to state sanitation and resort health regulations. Key duties involve setting up workstations, monitoring food quality and quantity on the cafeteria line, restocking supplies, and completing thorough closing duties including cleaning and sanitizing all areas.