Buffet Attendant Creole Queen Paddlewheel

Creole Queen Paddlewheel Buffet Attendant/Server Position

**It is not our practice to ask for personal information prior to our on-boarding process. We conduct in-person interviews with all of our candidates. Should you ever be asked to give out any of your personal information, please contact our Human Resources Department.**

The Creole Queen Paddlewheel is seeking individuals with superior work ethic and New Orleans hospitality personality to work as a Buffet Attendant/Server. If you think you have what it takes to deliver, read the duties below and apply.

We require pre-employment drug screen and background check. In accordance to Coast Guard guidelines, random drug screens are performed throughout the year.

Position Summary

The essential functions include, but are not limited to the following:

• Ensures the highest possible standards of guest service by listening and responding to guests and co-workers' concerns and questions
• Refills cooked hot and cold food items in the buffet line in their respective place according to Shift Manager's direction.
• Provides support to kitchen team by notifying them in a timely manner when certain food items are needed.
• Responsible for keeping all hot and cold lines clean and appropriate serving utensils stocked.
• Responsible for maintaining the first-in first-out (FIFO) rotation of cold and hot foods, while setting up the line for opening and closing times.
• Communicates in a professional manner with kitchen personnel and guests
• Attends and satisfactorily completes all training as assigned.
• Performs other duties as assigned.

Essential Duties and Responsibilities (Buffet Attendant)

The essential functions include, but are not limited to the following:

• Ensures the highest possible standards of guest service by listening and responding to guests and co-workers' concerns and questions
• Table set-up
• Table service to include refilling water, bussing tables
• Polishing silverware
• Rolling silverware
• Closing duties to include re-set room, vacuuming, taking trash out, sanitizing according to company COVID-19 guidelines
• Performs other duties as assigned

Minimum Qualifications (Education, Experience, Skills)

The physical ability to balance heavy items and carry heavy trays/tubs filled with various dishes

• Must have a high school education/GED
• Must be at least 21 years old
• Must be able to multitask and work in a team environment
• Must be able to comprehend and follow instructions
• Must be able to lift and carry up to 50 lbs.
• Must be able to work long hours under stressful conditions.
• Must be able to stand in cold temperatures when entering walk-in coolers, walk-in freezers to obtain food products or return food products.
• Must be able to work in a hot environment produced by steam tables, or other cooking equipment that can give off extreme heat during peak times
• Previous restaurant experience strongly preferred
• High energy and stamina are required
• The ability to stay calm and work efficiently under pressure
• The ability to prioritize job duties and manage time effectively
• Strong verbal communication skills required
• Willingness to work evenings and weekends as required
• The ability to read menus, safety documents, etc.
• Must meet USCG physical examination requirements.
• Must submit to pre-employment drug testing and will then be subject to random screenings as per the US Coast Guard.
• Must submit to pre-employment background test.

Physical Demands and Work Environment

The physical and work environment demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this position, the employee is regularly required to stand, sit, walk or bend for prolonged. Talking and listening is also done on a regular basis. Specific vision abilities required by this position include the ability to adjust vision. Specific required movements include the following: trunk-bend, rotate, push, pull, carry, arms' reach, lift, twist, rotate and leg-lifts. Work is typically performed in the kitchen and serving areas where the noise level varies from moderate to loud depending upon business. The employee may be exposed to the risks associated with work in a kitchen environment, with extreme heat or cold. Subject to hazards which may cause personal bodily harm; smoke, common colds, influenza, dust, odors, and elevated noise levels. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk with heavy trays/tubs (up to 50 pounds). The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Specific sensory abilities required by this job include sight, taste, smell, and hearing. While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.