Cafeteria Attendant (All Other Cook)- InterContinental Mark Hopkins

Role Purpose

Great hotel memories come from many places. The sights, sounds, scents and as importantly the food. As an All-Other Cook - Cafeteria Attendant, your passion for presentation and dedication to delivering flavor will complete each colleague and guest’s experience. By taking pride in your workspace, keeping your standards high, and giving our menu the benefit of your expertise, you’ll create some of our most lasting memories. 

A Little About Your Day-to-Day

Every day is different, but you’ll mostly:

Colleague Dining

Prepare, cook, and present fresh, nutritious meals for the employee cafeteria in accordance with established menus and recipes.
Ensure employee meals are available on time for scheduled meal periods.
Maintain appropriate food quantities while minimizing waste and maximizing product utilization.
Replenish buffet items and ensure food is presented in a clean, organized, and appealing manner.
Monitor food quality, freshness, and holding temperatures throughout service.
Maintain cleanliness and sanitation standards within the employee cafeteria and assigned work areas.
Assist with inventory, stock rotation (FIFO), and proper storage of food products.
Communicate menu shortages or product needs to culinary leadership.

Culinary Operations Support

Assist chefs with food preparation and production for hotel restaurants, banquets, in-room dining, or other culinary outlets as business demands require.
Prepare ingredients including washing, cutting, portioning, marinating, and cooking according to established recipes and standards.
Support line service during peak meal periods by preparing and plating menu items as directed.
Maintain organized, clean, and fully stocked workstations throughout each shift.
Follow all food safety, sanitation, and HACCP guidelines.
Safely operate kitchen equipment and report maintenance concerns promptly.
Support special events, colleague celebrations, and hotel functions as assigned.
Perform other duties as assigned to support the culinary operation.

What We Need From You:

Previous experience in a professional kitchen, hotel, restaurant, cafeteria, or institutional food service preferred.
Basic knowledge of food preparation techniques and safe food handling practices.
Ability to work in a fast-paced environment while maintaining quality and consistency.
Strong organizational skills and attention to detail.
Flexibility to assist multiple culinary outlets based on operational needs.
Ability to stand for extended periods and regularly lift up to 50 pounds.
Availability to work a flexible schedule including mornings, evenings, weekends, and holidays.

What You’ll Bring:

A positive attitude and passion for preparing quality food.
A team-first mindset with a willingness to support colleagues across the culinary operation.
Pride in maintaining high standards of cleanliness, organization, and food safety.
Dependability, adaptability, and a strong work ethic.
A commitment to creating a welcoming dining experience for fellow colleagues while contributing to memorable guest experiences.