Website Missouri River Lodge, LLC
All-inclusive hunting and fishing destination with 5-star lodge
Cook/Server, Missouri River Lodge, LLC; Geddes, SD
The following position description includes requirements for the cook/server position.
No single area of responsibility is more important than any other, as a deficiency in any area can instill a poor experience in the customer.
The duties listed are requirements of the position but are not all inclusive. The cook/server needs to maintain attention to detail in all aspects of responsibilities. The position is expected to look at the facilities from a customer perspective and take care of any and all items that need attention; including simply reporting routine and occasional maintenance. Everyone needs to work together to create agreement and maintain consistency of the condition and location of items in the kitchen, pantry, dining, and bar areas.
Assist in preparing evening meal
Main course will be predetermined
Side dishes are flexible and need to account for reusing leftover items and reducing waste
Set out dinnerware with napkins
Set up salad bar and any crock pots or warmers being used
Set out drinkware, ice water, milk, and condiments
Ensure that the meal is prepared at proper temperatures
Ensure that the meal is served at proper temperatures
Some meals are served more formally, while others require monitoring for customer assistance
Customer service – hospitality
Clear table of dishes and food
Put away all left-over food, with proper labeling of what the item is and when it was prepared
Communicate shopping list for items to be purchased
Food is typically purchased once per week
Restock items to designated areas in cupboards, pantry, refrigerator and freezers
Wash all dishes
Make sure that dishes are clean, sanitized in washer and not full of spots or haze
Dry and put away all dishes in an orderly manner
There are 2 sets of tableware that need to be separated to correct drawers and compartments
Glasses need to be restocked to bar area and dining cupboards; presentation matters
Preparation dishes should be returned to correct cupboard and stacked by shape and size
Wipe all surfaces in the kitchen, dining, and bar areas
Drawers need to occasionally be wiped out, and always when there is a spill
Fronts of cupboards and handles should be wiped with every meal
Appliances need to be occasionally wiped for crumbs, and always when there is a spill
Return to normal location
Floors should be spot cleaned, at a minimum, with each meal, including an area larger than the actual spot
Additional areas are expected to be cleaned with spills, monitoring for splatters
Refer to routine cleaning schedule for daily activities.
Transfer garbage to outside dumpster.
Position reports to General Manager