Unit Description: Join a stable company that focuses on their employees and is passionate about their community. Sodexo is seeking a General Manager of Patient Dining Services for Tampa General Hospital located in beautiful Tampa, FL. Tampa General Hospital is a licensed 1,200 bed facility. It has been nationally ranked by US News and is ranked as the 2nd overall hospital in Florida. The General Manager will be responsible for overseeing all aspects of the patient meal program to ensure compliance and improve the overall patient experience. This position will directly support 4 patient services managers. The ideal candidate for this role MUST have: Large Healthcare System Experience , be proficient the At Your Request (AYR) patient meal services , financial leadership, fluid in decision making and have a passion for patient and employee satisfaction. This person will excel in driving results collaboratively with Sodexo and our client. They will focus on safety, client communication, staff development and financial acumen. The ability to articulate ideas, thoughts, opinions, professionally and clearly within all levels of the organization is critical. At Your Request (AYR) and Healthtouch experience is REQUIRED for this role $10,000 Sign-On Bonus The successful candidate will: have oversight of day-to-day operations; successfully coordinate all required tasks through subordinate managers, supervisors and frontline staff; deliver high quality food services including retail, catering and patient meal management operations; achieve company and client financial targets and goals; develop and maintain client and customer relationships (i.e., comfortable in c-suite settings where communication skills are imperative when serving as top level site management) develop strategic plans; ensure HACCP, regulatory and standards compliance; have daily interaction with patients, their families and clinical team to ensure patient satisfaction; create a positive environment; and/or ensure Sodexo standards are met. Is this opportunity right for you? We are looking for candidates who: have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have culinary production experience and a strong background in safety and sanitation compliance; can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; are enthusiastic and confident; ability to drive employee success to enhance the value of the food and nutrition team; I prioritize tasks and exhibit flexibility to take on additional responsibilities as needed. To learn more about Tampa General Hospital Click Here! Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 5 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Apr 12, 2024
Full time
Unit Description: Join a stable company that focuses on their employees and is passionate about their community. Sodexo is seeking a General Manager of Patient Dining Services for Tampa General Hospital located in beautiful Tampa, FL. Tampa General Hospital is a licensed 1,200 bed facility. It has been nationally ranked by US News and is ranked as the 2nd overall hospital in Florida. The General Manager will be responsible for overseeing all aspects of the patient meal program to ensure compliance and improve the overall patient experience. This position will directly support 4 patient services managers. The ideal candidate for this role MUST have: Large Healthcare System Experience , be proficient the At Your Request (AYR) patient meal services , financial leadership, fluid in decision making and have a passion for patient and employee satisfaction. This person will excel in driving results collaboratively with Sodexo and our client. They will focus on safety, client communication, staff development and financial acumen. The ability to articulate ideas, thoughts, opinions, professionally and clearly within all levels of the organization is critical. At Your Request (AYR) and Healthtouch experience is REQUIRED for this role $10,000 Sign-On Bonus The successful candidate will: have oversight of day-to-day operations; successfully coordinate all required tasks through subordinate managers, supervisors and frontline staff; deliver high quality food services including retail, catering and patient meal management operations; achieve company and client financial targets and goals; develop and maintain client and customer relationships (i.e., comfortable in c-suite settings where communication skills are imperative when serving as top level site management) develop strategic plans; ensure HACCP, regulatory and standards compliance; have daily interaction with patients, their families and clinical team to ensure patient satisfaction; create a positive environment; and/or ensure Sodexo standards are met. Is this opportunity right for you? We are looking for candidates who: have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have culinary production experience and a strong background in safety and sanitation compliance; can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service; are enthusiastic and confident; ability to drive employee success to enhance the value of the food and nutrition team; I prioritize tasks and exhibit flexibility to take on additional responsibilities as needed. To learn more about Tampa General Hospital Click Here! Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 5 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job title Assistant Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Non-Exempt Position Summary Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations. Expected Hours of Work This is a full time position whose schedule is based on the customers' needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions Staff Supervision Participates in subordinate coaching, counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains schedules in payroll/time and attendance system, creates/maintains schedules in terms of request for days off, substitutions, dropping/filling shifts. Oversees student manager program - keeping track of attendance issues for student employees in terms of progressive disciplinary actions. Maintains and updates unit checklists for all stations and employees. Maintains micros system or operating system for the unit. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Production Management Assures efficiency in ordering, receiving and storage process for the unit. Provides leadership for the development of menu concepts and special promotions. Works with Unit Manager and Executive Chef to assure unit is aligned with company's culinary vision. Assures that menus, recipes, modifications/exceptions, and culinary initiatives are reviewed with the Unit Manager and Executive Chef for input and approval. Assures the excellence of all food production aspects including food presentation, safety and sanitation, recipe changes and product development, menu item pricing and market analysis, inventory, requisitions and transfers. Hands-on understanding of multi-unit operations. Service Management Establishes the customer service expectations for the unit including staff training, and processes to gather and respond to customer feedback (internal customer) and suggestions. Assures development and maintenance of appropriate signage for the unit. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. 2 years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job title Assistant Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Non-Exempt Position Summary Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations. Expected Hours of Work This is a full time position whose schedule is based on the customers' needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions Staff Supervision Participates in subordinate coaching, counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains schedules in payroll/time and attendance system, creates/maintains schedules in terms of request for days off, substitutions, dropping/filling shifts. Oversees student manager program - keeping track of attendance issues for student employees in terms of progressive disciplinary actions. Maintains and updates unit checklists for all stations and employees. Maintains micros system or operating system for the unit. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Production Management Assures efficiency in ordering, receiving and storage process for the unit. Provides leadership for the development of menu concepts and special promotions. Works with Unit Manager and Executive Chef to assure unit is aligned with company's culinary vision. Assures that menus, recipes, modifications/exceptions, and culinary initiatives are reviewed with the Unit Manager and Executive Chef for input and approval. Assures the excellence of all food production aspects including food presentation, safety and sanitation, recipe changes and product development, menu item pricing and market analysis, inventory, requisitions and transfers. Hands-on understanding of multi-unit operations. Service Management Establishes the customer service expectations for the unit including staff training, and processes to gather and respond to customer feedback (internal customer) and suggestions. Assures development and maintenance of appropriate signage for the unit. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. 2 years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Apr 17, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Apr 05, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Mar 21, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Description JOB DESCRIPTION: Performs all food service staff level functions, as needed, in the support of various sections in the department. As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety. Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed. Gives input into disciplining and evaluating staff. Monitors staff compliance to department policies and procedures. Gives input into scheduling needs. Assists department leader in various supervisory functions; coordinates staff work activities, monitors and inspects work, monitors attendance and assists in addressing disciplinary problems as needed. Performs supervisory duties in the absence of the department leader. May assist with projects to ensure accurate and timely completion. Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position. The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager. He/she signs off that compliance has been attained. OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task. The trainer may also periodically assist with training in a computer classroom setting to demonstrate the use of software. Training on the rationale for diet modifications and the food items permitted on each diet modification may be provided in conjunction with a registered dietitian. Works with manager to formulate plan for professional development. Attends educational in-services as appropriate. Ensures staff adhere to Department of Health standards. Follows-up on customer complaints and attempts to resolve issues. Performs open and close activities. Assists manager in training staff on proper food service prep procedures, developing staff for advancement; including new hires. Conducts daily team huddles and assists leadership with planning staff meetings/ in-services. Performs all food service staff level functions, as scheduling and operational needs require, in the support of various sections in the department. Performs other related duties as required. MINIMUM QUALIFICATIONS: High school diploma or equivalent. Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred. Demonstrated skills in customer service, must be able to read, write, and communicate effectively. Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately. Must have basic computing skills and basic math skills. Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.
Apr 17, 2024
Full time
Description JOB DESCRIPTION: Performs all food service staff level functions, as needed, in the support of various sections in the department. As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety. Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed. Gives input into disciplining and evaluating staff. Monitors staff compliance to department policies and procedures. Gives input into scheduling needs. Assists department leader in various supervisory functions; coordinates staff work activities, monitors and inspects work, monitors attendance and assists in addressing disciplinary problems as needed. Performs supervisory duties in the absence of the department leader. May assist with projects to ensure accurate and timely completion. Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position. The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager. He/she signs off that compliance has been attained. OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task. The trainer may also periodically assist with training in a computer classroom setting to demonstrate the use of software. Training on the rationale for diet modifications and the food items permitted on each diet modification may be provided in conjunction with a registered dietitian. Works with manager to formulate plan for professional development. Attends educational in-services as appropriate. Ensures staff adhere to Department of Health standards. Follows-up on customer complaints and attempts to resolve issues. Performs open and close activities. Assists manager in training staff on proper food service prep procedures, developing staff for advancement; including new hires. Conducts daily team huddles and assists leadership with planning staff meetings/ in-services. Performs all food service staff level functions, as scheduling and operational needs require, in the support of various sections in the department. Performs other related duties as required. MINIMUM QUALIFICATIONS: High school diploma or equivalent. Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred. Demonstrated skills in customer service, must be able to read, write, and communicate effectively. Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately. Must have basic computing skills and basic math skills. Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.
JOB SUMMARY:The Hotel Ops Manager reports to and collaborates with the Assistant Director of Hotel Operations to set the tone for the front-of-house and back-of-house guest experience. This integral role assists in leading departments; Front Office, Front Services, Mini Bar, In room Dining and Hospitality events. This leader assists in leading the team to deliver remarkable guest and team member experiences. It is critical the person in this role possesses a diverse knowledge of hotel division operations and is willing to dive into the day-to-day operation, while balancing and managing the long-term goals of the hotel. This role supports and leads the hotel operation and ensures the resort maintains a high level delivering outstanding guest services and builds a dynamic team. Presence should be as regular in the lobby, on guest room floors, throughout the casino area and at the front desk as it is in the office. The Hotel Operations Manager will have a natural passion towards action, an ownership mentality and is able to thrive in a fast-paced, multi-task environment with a constantly changing work environment. The Manager must be humble and understands the need to work side by side with others in delivering outstanding experiences to our guest; and take action on feedback to make the operations better. All duties are to be performed in accordance with departmental, property, and corporate policies, practices, and procedures. ESSENTIAL JOB FUNCTIONS: Own all aspects of a guest's experience from beginning to end by ensuring accurate and thorough reservation details, an inviting arrival, recommendation of Caesars Entertainment, Inc. experiences, and a seamless departure, ensuring a positive guest experience throughout and adjusting as necessary. Collaborate cross-functionally with revenue, marketing, and hotel operations teams to implement best practices, programs and procedures to drive revenue, efficiency and productivity. Provide on-going frontline sales support to front desk agents on driving upsell revenue on a day to day basis. Show relentless prioritization and data-driven decision-making to ensure the team is working towards the right goals and has the tools needed to achieve them. Manage the prescribed departmental sequence of service and practice proper safety protocols while cleaning guest rooms, stocking linen, and completing assigned checklists. Manage a dynamic team that will consistently deliver outstanding service and first-in-class levels of cleanliness across all public areas and guest rooms. Establishes and maintains the standard for the guest's room experience during their visit to the hotel Demonstrate a professional sense of urgency while in the guest rooms and public space to provide a thoughtful guest experience by keeping spaces clean and well organized. Observe conditions of all the physical facilities and equipment in the hotel operation, noticing the smallest detail which may go unseen by the untrained eye. Work in collaboration with other operating divisions and any third-party vendors to establish detailed cleaning and preventative maintenance programs to ensure the appearance of all furniture, fixtures, and equipment throughout the hotel. Utilize analytics to monitor the inventory yield, and optimize revenue on hotel room inventory across the property through various channels, partners, platforms, devices and agents. Continuously research guest, marketplace and industry trends to understand spending by different verticals, programs and campaigns, and implement initiatives to maximize revenue potential. Monitor Daily Count and room inventory control agents to ensure appropriate a number of clean rooms are available for check-ins, remaining inventory, and appropriate planning based on arrivals/departures. Actively participate with monitoring financials, revenue reporting, operations of assigned department(s) and marketing strategies to produce both short-term and long-term profitability. Create a work environment which promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Inform senior hotel management of situations which require attention. Complete all payroll related functions within Oracle and recruiting systems, checking employee swipes, and issuing payment for upsell commissions. Perform all other job-related duties as requested. QUALIFICATIONS: Required: Bachelor degree in Hotel Management, Business Administration, or related field or equivalent education and experience. At least 5 years of experience within upscale, lifestyle, or luxury property. At least 2 years of direct management experience, recruiting, developing and retaining talent. Excellent customer service, strategic, analytical skills with strong quantitative and qualitative skills. Proven track record of leading initiatives, achieving goals, and succeeding in a team environment. Able to lead and mentor a team. Have interpersonal skills to partner effectively with all business contacts. Professional appearance and demeanor. Work varied shifts, including weekends and holidays. High school diploma or equivalent. Able to effectively communicate in English, in both written and oral forms. Preferred: Previous experience working with property management systems such as Opera, Infor, REX, and/or LMS. Proven track record of effectively communicating and presenting information to corporate and property leadership. Critical Competencies: Engages others in general conversation tactics to build rapport quickly; and can lead and adapt communication and presentation tactics to engage audience; displays adaptable interpersonal skills for a wide range of audiences and stakeholders. Approaches fact finding and discovery missions in a collaborative effort; values input and experiences of others that creates additional insight to uncover deeper issues that need to be addressed or removed as a barrier to implementation. Passionate in driving results of their effort and others; can influence others to take direction to execute on strategy through tactical methods; and is comfortable in prioritizing their work and that of others. Comfortable in being a 'general' in identifying strategic needs, yet can be a 'soldier' to ensure the implementation of a strategic plan is implemented. Values the importance of making decisions with integrity, maintaining confidentiality across internal work groups and knows how to use discretion when appropriate; understands the difference between transparency and confidentiality. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to work flexible hours, including evenings and weekends. Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to team member, candidate, and guest problems, in a timely manner. Must be able to tolerate areas containing second hand smoke. Must be able to lift and carry 10 pounds. Must be able to bend, crouch, kneel, twist and work at a desk/counter when performing functions of the job. Respond to visual and aural cues. Must have manual dexterity to operate all office equipment. Must be able to recognize and respond to individuals with questions. Must be able to maneuver around office and property. DIRECTLY SUPERVISES: Guest service agents Hotel Coordinators Bell Associates Mini Bar Attendants In room dining servers Butler services Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Apr 14, 2024
Full time
JOB SUMMARY:The Hotel Ops Manager reports to and collaborates with the Assistant Director of Hotel Operations to set the tone for the front-of-house and back-of-house guest experience. This integral role assists in leading departments; Front Office, Front Services, Mini Bar, In room Dining and Hospitality events. This leader assists in leading the team to deliver remarkable guest and team member experiences. It is critical the person in this role possesses a diverse knowledge of hotel division operations and is willing to dive into the day-to-day operation, while balancing and managing the long-term goals of the hotel. This role supports and leads the hotel operation and ensures the resort maintains a high level delivering outstanding guest services and builds a dynamic team. Presence should be as regular in the lobby, on guest room floors, throughout the casino area and at the front desk as it is in the office. The Hotel Operations Manager will have a natural passion towards action, an ownership mentality and is able to thrive in a fast-paced, multi-task environment with a constantly changing work environment. The Manager must be humble and understands the need to work side by side with others in delivering outstanding experiences to our guest; and take action on feedback to make the operations better. All duties are to be performed in accordance with departmental, property, and corporate policies, practices, and procedures. ESSENTIAL JOB FUNCTIONS: Own all aspects of a guest's experience from beginning to end by ensuring accurate and thorough reservation details, an inviting arrival, recommendation of Caesars Entertainment, Inc. experiences, and a seamless departure, ensuring a positive guest experience throughout and adjusting as necessary. Collaborate cross-functionally with revenue, marketing, and hotel operations teams to implement best practices, programs and procedures to drive revenue, efficiency and productivity. Provide on-going frontline sales support to front desk agents on driving upsell revenue on a day to day basis. Show relentless prioritization and data-driven decision-making to ensure the team is working towards the right goals and has the tools needed to achieve them. Manage the prescribed departmental sequence of service and practice proper safety protocols while cleaning guest rooms, stocking linen, and completing assigned checklists. Manage a dynamic team that will consistently deliver outstanding service and first-in-class levels of cleanliness across all public areas and guest rooms. Establishes and maintains the standard for the guest's room experience during their visit to the hotel Demonstrate a professional sense of urgency while in the guest rooms and public space to provide a thoughtful guest experience by keeping spaces clean and well organized. Observe conditions of all the physical facilities and equipment in the hotel operation, noticing the smallest detail which may go unseen by the untrained eye. Work in collaboration with other operating divisions and any third-party vendors to establish detailed cleaning and preventative maintenance programs to ensure the appearance of all furniture, fixtures, and equipment throughout the hotel. Utilize analytics to monitor the inventory yield, and optimize revenue on hotel room inventory across the property through various channels, partners, platforms, devices and agents. Continuously research guest, marketplace and industry trends to understand spending by different verticals, programs and campaigns, and implement initiatives to maximize revenue potential. Monitor Daily Count and room inventory control agents to ensure appropriate a number of clean rooms are available for check-ins, remaining inventory, and appropriate planning based on arrivals/departures. Actively participate with monitoring financials, revenue reporting, operations of assigned department(s) and marketing strategies to produce both short-term and long-term profitability. Create a work environment which promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Inform senior hotel management of situations which require attention. Complete all payroll related functions within Oracle and recruiting systems, checking employee swipes, and issuing payment for upsell commissions. Perform all other job-related duties as requested. QUALIFICATIONS: Required: Bachelor degree in Hotel Management, Business Administration, or related field or equivalent education and experience. At least 5 years of experience within upscale, lifestyle, or luxury property. At least 2 years of direct management experience, recruiting, developing and retaining talent. Excellent customer service, strategic, analytical skills with strong quantitative and qualitative skills. Proven track record of leading initiatives, achieving goals, and succeeding in a team environment. Able to lead and mentor a team. Have interpersonal skills to partner effectively with all business contacts. Professional appearance and demeanor. Work varied shifts, including weekends and holidays. High school diploma or equivalent. Able to effectively communicate in English, in both written and oral forms. Preferred: Previous experience working with property management systems such as Opera, Infor, REX, and/or LMS. Proven track record of effectively communicating and presenting information to corporate and property leadership. Critical Competencies: Engages others in general conversation tactics to build rapport quickly; and can lead and adapt communication and presentation tactics to engage audience; displays adaptable interpersonal skills for a wide range of audiences and stakeholders. Approaches fact finding and discovery missions in a collaborative effort; values input and experiences of others that creates additional insight to uncover deeper issues that need to be addressed or removed as a barrier to implementation. Passionate in driving results of their effort and others; can influence others to take direction to execute on strategy through tactical methods; and is comfortable in prioritizing their work and that of others. Comfortable in being a 'general' in identifying strategic needs, yet can be a 'soldier' to ensure the implementation of a strategic plan is implemented. Values the importance of making decisions with integrity, maintaining confidentiality across internal work groups and knows how to use discretion when appropriate; understands the difference between transparency and confidentiality. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to work flexible hours, including evenings and weekends. Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to team member, candidate, and guest problems, in a timely manner. Must be able to tolerate areas containing second hand smoke. Must be able to lift and carry 10 pounds. Must be able to bend, crouch, kneel, twist and work at a desk/counter when performing functions of the job. Respond to visual and aural cues. Must have manual dexterity to operate all office equipment. Must be able to recognize and respond to individuals with questions. Must be able to maneuver around office and property. DIRECTLY SUPERVISES: Guest service agents Hotel Coordinators Bell Associates Mini Bar Attendants In room dining servers Butler services Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
JOB SUMMARY:The Hotel Ops Manager reports to and collaborates with the Assistant Director of Hotel Operations to set the tone for the front-of-house and back-of-house guest experience at Nobu Hotel. This integral role assists in leading departments; Front Office, Front Services, Mini Bar, In room Dining and Hospitality events. This leader assists in leading the team to deliver remarkable guest and team member experiences. It is critical the person in this role possesses a diverse knowledge of hotel division operations and is willing to dive into the day-to-day operation, while balancing and managing the long-term goals of the hotel. This role supports and leads the hotel operation and ensures the resort maintains a high level delivering outstanding guest services and builds a dynamic team. Presence should be as regular in the lobby, on guest room floors, throughout the casino area and at the front desk as it is in the office. The Hotel Operations Manager will have a natural passion towards action, an ownership mentality and is able to thrive in a fast-paced, multi-task environment with a constantly changing work environment. The Manager must be humble and understands the need to work side by side with others in delivering outstanding experiences to our guest; and take action on feedback to make the operations better. All duties are to be performed in accordance with departmental, property, and corporate policies, practices, and procedures. ESSENTIAL JOB FUNCTIONS: Own all aspects of a guest's experience from beginning to end by ensuring accurate and thorough reservation details, an inviting arrival, recommendation of Caesars Entertainment, Inc. experiences, and a seamless departure, ensuring a positive guest experience throughout and adjusting as necessary. Collaborate cross-functionally with revenue, marketing, and hotel operations teams to implement best practices, programs and procedures to drive revenue, efficiency and productivity. Provide on-going frontline sales support to front desk agents on driving upsell revenue on a day to day basis. Show relentless prioritization and data-driven decision-making to ensure the team is working towards the right goals and has the tools needed to achieve them. Manage the prescribed departmental sequence of service and practice proper safety protocols while cleaning guest rooms, stocking linen, and completing assigned checklists. Manage a dynamic team that will consistently deliver outstanding service and first-in-class levels of cleanliness across all public areas and guest rooms. Establishes and maintains the standard for the guest's room experience during their visit to the hotel Demonstrate a professional sense of urgency while in the guest rooms and public space to provide a thoughtful guest experience by keeping spaces clean and well organized. Observe conditions of all the physical facilities and equipment in the hotel operation, noticing the smallest detail which may go unseen by the untrained eye. Work in collaboration with other operating divisions and any third-party vendors to establish detailed cleaning and preventative maintenance programs to ensure the appearance of all furniture, fixtures, and equipment throughout the hotel. Utilize analytics to monitor the inventory yield, and optimize revenue on hotel room inventory across the property through various channels, partners, platforms, devices and agents. Continuously research guest, marketplace and industry trends to understand spending by different verticals, programs and campaigns, and implement initiatives to maximize revenue potential. Monitor Daily Count and room inventory control agents to ensure appropriate a number of clean rooms are available for check-ins, remaining inventory, and appropriate planning based on arrivals/departures. Actively participate with monitoring financials, revenue reporting, operations of assigned department(s) and marketing strategies to produce both short-term and long-term profitability. Create a work environment which promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Inform senior hotel management of situations which require attention. Complete all payroll related functions within Oracle and recruiting systems, checking employee swipes, and issuing payment for upsell commissions. Perform all other job-related duties as requested. QUALIFICATIONS: Required: Bachelor degree in Hotel Management, Business Administration, or related field or equivalent education and experience. At least 5 years of experience within upscale, lifestyle, or luxury property. At least 2 years of direct management experience, recruiting, developing and retaining talent. Excellent customer service, strategic, analytical skills with strong quantitative and qualitative skills. Proven track record of leading initiatives, achieving goals, and succeeding in a team environment. Able to lead and mentor a team. Have interpersonal skills to partner effectively with all business contacts. Professional appearance and demeanor. Work varied shifts, including weekends and holidays. High school diploma or equivalent. Able to effectively communicate in English, in both written and oral forms. Preferred: Previous experience working with property management systems such as Opera, Infor, REX, and/or LMS. Proven track record of effectively communicating and presenting information to corporate and property leadership. Critical Competencies: Engages others in general conversation tactics to build rapport quickly; and can lead and adapt communication and presentation tactics to engage audience; displays adaptable interpersonal skills for a wide range of audiences and stakeholders. Approaches fact finding and discovery missions in a collaborative effort; values input and experiences of others that creates additional insight to uncover deeper issues that need to be addressed or removed as a barrier to implementation. Passionate in driving results of their effort and others; can influence others to take direction to execute on strategy through tactical methods; and is comfortable in prioritizing their work and that of others. Comfortable in being a 'general' in identifying strategic needs, yet can be a 'soldier' to ensure the implementation of a strategic plan is implemented. Values the importance of making decisions with integrity, maintaining confidentiality across internal work groups and knows how to use discretion when appropriate; understands the difference between transparency and confidentiality. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to work flexible hours, including evenings and weekends. Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to team member, candidate, and guest problems, in a timely manner. Must be able to tolerate areas containing second hand smoke. Must be able to lift and carry 10 pounds. Must be able to bend, crouch, kneel, twist and work at a desk/counter when performing functions of the job. Respond to visual and aural cues. Must have manual dexterity to operate all office equipment. Must be able to recognize and respond to individuals with questions. Must be able to maneuver around office and property. DIRECTLY SUPERVISES: Guest service agents Hotel Coordinators Bell Associates Mini Bar Attendants In room dining servers Butler services Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Apr 14, 2024
Full time
JOB SUMMARY:The Hotel Ops Manager reports to and collaborates with the Assistant Director of Hotel Operations to set the tone for the front-of-house and back-of-house guest experience at Nobu Hotel. This integral role assists in leading departments; Front Office, Front Services, Mini Bar, In room Dining and Hospitality events. This leader assists in leading the team to deliver remarkable guest and team member experiences. It is critical the person in this role possesses a diverse knowledge of hotel division operations and is willing to dive into the day-to-day operation, while balancing and managing the long-term goals of the hotel. This role supports and leads the hotel operation and ensures the resort maintains a high level delivering outstanding guest services and builds a dynamic team. Presence should be as regular in the lobby, on guest room floors, throughout the casino area and at the front desk as it is in the office. The Hotel Operations Manager will have a natural passion towards action, an ownership mentality and is able to thrive in a fast-paced, multi-task environment with a constantly changing work environment. The Manager must be humble and understands the need to work side by side with others in delivering outstanding experiences to our guest; and take action on feedback to make the operations better. All duties are to be performed in accordance with departmental, property, and corporate policies, practices, and procedures. ESSENTIAL JOB FUNCTIONS: Own all aspects of a guest's experience from beginning to end by ensuring accurate and thorough reservation details, an inviting arrival, recommendation of Caesars Entertainment, Inc. experiences, and a seamless departure, ensuring a positive guest experience throughout and adjusting as necessary. Collaborate cross-functionally with revenue, marketing, and hotel operations teams to implement best practices, programs and procedures to drive revenue, efficiency and productivity. Provide on-going frontline sales support to front desk agents on driving upsell revenue on a day to day basis. Show relentless prioritization and data-driven decision-making to ensure the team is working towards the right goals and has the tools needed to achieve them. Manage the prescribed departmental sequence of service and practice proper safety protocols while cleaning guest rooms, stocking linen, and completing assigned checklists. Manage a dynamic team that will consistently deliver outstanding service and first-in-class levels of cleanliness across all public areas and guest rooms. Establishes and maintains the standard for the guest's room experience during their visit to the hotel Demonstrate a professional sense of urgency while in the guest rooms and public space to provide a thoughtful guest experience by keeping spaces clean and well organized. Observe conditions of all the physical facilities and equipment in the hotel operation, noticing the smallest detail which may go unseen by the untrained eye. Work in collaboration with other operating divisions and any third-party vendors to establish detailed cleaning and preventative maintenance programs to ensure the appearance of all furniture, fixtures, and equipment throughout the hotel. Utilize analytics to monitor the inventory yield, and optimize revenue on hotel room inventory across the property through various channels, partners, platforms, devices and agents. Continuously research guest, marketplace and industry trends to understand spending by different verticals, programs and campaigns, and implement initiatives to maximize revenue potential. Monitor Daily Count and room inventory control agents to ensure appropriate a number of clean rooms are available for check-ins, remaining inventory, and appropriate planning based on arrivals/departures. Actively participate with monitoring financials, revenue reporting, operations of assigned department(s) and marketing strategies to produce both short-term and long-term profitability. Create a work environment which promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Inform senior hotel management of situations which require attention. Complete all payroll related functions within Oracle and recruiting systems, checking employee swipes, and issuing payment for upsell commissions. Perform all other job-related duties as requested. QUALIFICATIONS: Required: Bachelor degree in Hotel Management, Business Administration, or related field or equivalent education and experience. At least 5 years of experience within upscale, lifestyle, or luxury property. At least 2 years of direct management experience, recruiting, developing and retaining talent. Excellent customer service, strategic, analytical skills with strong quantitative and qualitative skills. Proven track record of leading initiatives, achieving goals, and succeeding in a team environment. Able to lead and mentor a team. Have interpersonal skills to partner effectively with all business contacts. Professional appearance and demeanor. Work varied shifts, including weekends and holidays. High school diploma or equivalent. Able to effectively communicate in English, in both written and oral forms. Preferred: Previous experience working with property management systems such as Opera, Infor, REX, and/or LMS. Proven track record of effectively communicating and presenting information to corporate and property leadership. Critical Competencies: Engages others in general conversation tactics to build rapport quickly; and can lead and adapt communication and presentation tactics to engage audience; displays adaptable interpersonal skills for a wide range of audiences and stakeholders. Approaches fact finding and discovery missions in a collaborative effort; values input and experiences of others that creates additional insight to uncover deeper issues that need to be addressed or removed as a barrier to implementation. Passionate in driving results of their effort and others; can influence others to take direction to execute on strategy through tactical methods; and is comfortable in prioritizing their work and that of others. Comfortable in being a 'general' in identifying strategic needs, yet can be a 'soldier' to ensure the implementation of a strategic plan is implemented. Values the importance of making decisions with integrity, maintaining confidentiality across internal work groups and knows how to use discretion when appropriate; understands the difference between transparency and confidentiality. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to work flexible hours, including evenings and weekends. Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to team member, candidate, and guest problems, in a timely manner. Must be able to tolerate areas containing second hand smoke. Must be able to lift and carry 10 pounds. Must be able to bend, crouch, kneel, twist and work at a desk/counter when performing functions of the job. Respond to visual and aural cues. Must have manual dexterity to operate all office equipment. Must be able to recognize and respond to individuals with questions. Must be able to maneuver around office and property. DIRECTLY SUPERVISES: Guest service agents Hotel Coordinators Bell Associates Mini Bar Attendants In room dining servers Butler services Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Apr 13, 2024
Full time
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
JOB DESCRIPTION: Performs all food service staff level functions, as needed, in the support of various sections in the department. As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety. Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed. Gives input into disciplining and evaluating staff. Monitors staff compliance to department policies and procedures. Gives input into scheduling needs. Assists department leader in various supervisory functions; coordinates staff work activities, monitors and inspects work, monitors attendance and assists in addressing disciplinary problems as needed. Performs supervisory duties in the absence of the department leader. May assist with projects to ensure accurate and timely completion. Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position. The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager. He/she signs off that compliance has been attained. OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task. The trainer may also periodically assist with training in a computer classroom setting to demonstrate the use of software. Training on the rationale for diet modifications and the food items permitted on each diet modification may be provided in conjunction with a registered dietitian. Works with manager to formulate plan for professional development. Attends educational in-services as appropriate. Ensures staff adhere to Department of Health standards. Follows-up on customer complaints and attempts to resolve issues. Performs open and close activities. Assists manager in training staff on proper food service prep procedures, developing staff for advancement; including new hires. Conducts daily team huddles and assists leadership with planning staff meetings/ in-services. Performs all food service staff level functions, as scheduling and operational needs require, in the support of various sections in the department. Performs other related duties as required. MINIMUM QUALIFICATIONS: High school diploma or equivalent. Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred. Demonstrated skills in customer service, must be able to read, write, and communicate effectively. Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately. Must have basic computing skills and basic math skills. Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.
Apr 12, 2024
Full time
JOB DESCRIPTION: Performs all food service staff level functions, as needed, in the support of various sections in the department. As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety. Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed. Gives input into disciplining and evaluating staff. Monitors staff compliance to department policies and procedures. Gives input into scheduling needs. Assists department leader in various supervisory functions; coordinates staff work activities, monitors and inspects work, monitors attendance and assists in addressing disciplinary problems as needed. Performs supervisory duties in the absence of the department leader. May assist with projects to ensure accurate and timely completion. Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position. The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager. He/she signs off that compliance has been attained. OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task. The trainer may also periodically assist with training in a computer classroom setting to demonstrate the use of software. Training on the rationale for diet modifications and the food items permitted on each diet modification may be provided in conjunction with a registered dietitian. Works with manager to formulate plan for professional development. Attends educational in-services as appropriate. Ensures staff adhere to Department of Health standards. Follows-up on customer complaints and attempts to resolve issues. Performs open and close activities. Assists manager in training staff on proper food service prep procedures, developing staff for advancement; including new hires. Conducts daily team huddles and assists leadership with planning staff meetings/ in-services. Performs all food service staff level functions, as scheduling and operational needs require, in the support of various sections in the department. Performs other related duties as required. MINIMUM QUALIFICATIONS: High school diploma or equivalent. Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred. Demonstrated skills in customer service, must be able to read, write, and communicate effectively. Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately. Must have basic computing skills and basic math skills. Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.
JOB DESCRIPTION: Performs all food service staff level functions, as needed, in the support of various sections in the department. As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety. Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed. Gives input into disciplining and evaluating staff. Monitors staff compliance to department policies and procedures. Gives input into scheduling needs. Assists department leader in various supervisory functions; coordinates staff work activities, monitors and inspects work, monitors attendance and assists in addressing disciplinary problems as needed. Performs supervisory duties in the absence of the department leader. May assist with projects to ensure accurate and timely completion. Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position. The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager. He/she signs off that compliance has been attained. OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task. The trainer may also periodically assist with training in a computer classroom setting to demonstrate the use of software. Training on the rationale for diet modifications and the food items permitted on each diet modification may be provided in conjunction with a registered dietitian. Works with manager to formulate plan for professional development. Attends educational in-services as appropriate. Ensures staff adhere to Department of Health standards. Follows-up on customer complaints and attempts to resolve issues. Performs open and close activities. Assists manager in training staff on proper food service prep procedures, developing staff for advancement; including new hires. Conducts daily team huddles and assists leadership with planning staff meetings/ in-services. Performs all food service staff level functions, as scheduling and operational needs require, in the support of various sections in the department. Performs other related duties as required. MINIMUM QUALIFICATIONS: High school diploma or equivalent. Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred. Demonstrated skills in customer service, must be able to read, write, and communicate effectively. Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately. Must have basic computing skills and basic math skills. Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks. Food & Nutrition Services Lead Salary: $16.10 - $24.96/hour, The grade and salary of the position are based on specific criteria met within the qualifications of relevant experience, skills, performance and internal equity. This position is eligible for shift differentials.
Apr 11, 2024
Full time
JOB DESCRIPTION: Performs all food service staff level functions, as needed, in the support of various sections in the department. As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety. Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed. Gives input into disciplining and evaluating staff. Monitors staff compliance to department policies and procedures. Gives input into scheduling needs. Assists department leader in various supervisory functions; coordinates staff work activities, monitors and inspects work, monitors attendance and assists in addressing disciplinary problems as needed. Performs supervisory duties in the absence of the department leader. May assist with projects to ensure accurate and timely completion. Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position. The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager. He/she signs off that compliance has been attained. OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task. The trainer may also periodically assist with training in a computer classroom setting to demonstrate the use of software. Training on the rationale for diet modifications and the food items permitted on each diet modification may be provided in conjunction with a registered dietitian. Works with manager to formulate plan for professional development. Attends educational in-services as appropriate. Ensures staff adhere to Department of Health standards. Follows-up on customer complaints and attempts to resolve issues. Performs open and close activities. Assists manager in training staff on proper food service prep procedures, developing staff for advancement; including new hires. Conducts daily team huddles and assists leadership with planning staff meetings/ in-services. Performs all food service staff level functions, as scheduling and operational needs require, in the support of various sections in the department. Performs other related duties as required. MINIMUM QUALIFICATIONS: High school diploma or equivalent. Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred. Demonstrated skills in customer service, must be able to read, write, and communicate effectively. Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately. Must have basic computing skills and basic math skills. Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks. Food & Nutrition Services Lead Salary: $16.10 - $24.96/hour, The grade and salary of the position are based on specific criteria met within the qualifications of relevant experience, skills, performance and internal equity. This position is eligible for shift differentials.
Deaconess Abundant Life Communities
Concord, Massachusetts
We are a distinctive retirement community, offering Assisted Living, Residential and Long Term Care services to our residents. We are recognized for and take pride in providing exceptional care, compassion and quality of life both to our residents and our employees. Working at Newbury Court is a chance to make a difference in the life of our residents and support the best quality of life for them. We are seeking a Dining Room Lead to join us at Rivercrest, our skilled nursing community, alongside our Dining Services Team! The shifts would be Monday - Friday from 11a-7:30p. Must be fully vaccinated and boosted for COVID-19 The Dining Room Lead is responsible for assuring a dining experience that supports resident's individual needs while providing a warm, cheerful sense of acceptance and social belonging. Responsibilities include: While working on the unit : + Work closely with Dining Services Manager to plan and execute meal service + Maintain proper dining room set up + Serve meals with established portion control and temperature control procedures + Ensure meals are served on time and served efficiently + Interact daily with residents to assure satisfaction with meals. + Work closely with Rivercrest staff to enhance the dining service experience + Monitor appropriate checklists in support of the dining area and kitchenette cleanliness, readiness, standards + Handle all food and beverages in accordance with sanitary procedures and standards + Maintain inventory par levels for supplies and food in the Rivercrest kitchenette + Maintain the overall cleanliness and sanitization of dining and service areas + Update seating chart as needed + Work with the Program Director and Activities Director during all special functions + Being aware of residents special diets + Be knowledgeable to special needs + Ensure resident snacks are readily available under the direction of the Program Director + Conduct resident interviews for meal assessment and to ascertain likes and dislikes + Conduct monthly food committee meetings, follow up on comments and concerns, and retaining record of meetings and resolutions + Maintain pleasant dining atmosphere (i/e- music, lighting, opening blinds, etc) While working in the Main Kitchen : + Performs duties according to the cleaning schedule and uses good sanitation and safety procedures. + Completes all assigned tasks in a timely, efficient, safe and sanitary manner. + Must adhere to dress code and maintain a clean personal appearance and good personal hygiene. + Keep the work and resident areas free of hazardous objects that could result in falls or other injuries. + Report unsafe conditions to Executive Chef or other appropriate personnel. + Always conduct yourself in a manner that contributes to a safe and healthful environment for both residents and employees. + Takes food orders and serves meals to residents in the dining room. + Learns dining room serving techniques. + Assists in cold food prep, to include but not limited to pouring juices, preparing supplements, making sandwiches, etc. + Conduct business relationships with contractors, vendors, and the public in an ethical manner + Sets up the dining room per set up chart. + Learns the operation of the dishwasher and works in the dish room as needed. + Communicates problems with residents to supervisor. + Respect each resident's rights and conduct business relationships with residents in an ethical manner. + Attends in-service meetings and training classes. PHYSICAL REQUIREMENTS + Subject to extreme temperatures, burns, cuts, falls, and other hazards associated with kitchen work. + The majority of the day is spent standing and walking + Must be able to lift heavy and/or hot objects up to 40 pounds in weight. We offer a competitive benefits package including: + Medical, Dental and Vision insurance, starting Day 1 + Free Paid English Improvement Program taught by our Residents + Weekly pay! + 401(k) retirement plan with company match + Free use of campus fitness center and indoor pool! + Flexible paid time off plan for sick, vacation, and personal time + Free garage parking + Free Snacks on Tuesdays and Free Lunches on Fridays! + College Tuition Benefit reimbursement and scholarship programs + Employer sponsored Short Term Disability and Basic Life Insurance with additional voluntary coverage + Discounts at Verizon Wireless and more! To apply: Submit resume on-line: EOE Required SkillsRequired Experience
Apr 10, 2024
Full time
We are a distinctive retirement community, offering Assisted Living, Residential and Long Term Care services to our residents. We are recognized for and take pride in providing exceptional care, compassion and quality of life both to our residents and our employees. Working at Newbury Court is a chance to make a difference in the life of our residents and support the best quality of life for them. We are seeking a Dining Room Lead to join us at Rivercrest, our skilled nursing community, alongside our Dining Services Team! The shifts would be Monday - Friday from 11a-7:30p. Must be fully vaccinated and boosted for COVID-19 The Dining Room Lead is responsible for assuring a dining experience that supports resident's individual needs while providing a warm, cheerful sense of acceptance and social belonging. Responsibilities include: While working on the unit : + Work closely with Dining Services Manager to plan and execute meal service + Maintain proper dining room set up + Serve meals with established portion control and temperature control procedures + Ensure meals are served on time and served efficiently + Interact daily with residents to assure satisfaction with meals. + Work closely with Rivercrest staff to enhance the dining service experience + Monitor appropriate checklists in support of the dining area and kitchenette cleanliness, readiness, standards + Handle all food and beverages in accordance with sanitary procedures and standards + Maintain inventory par levels for supplies and food in the Rivercrest kitchenette + Maintain the overall cleanliness and sanitization of dining and service areas + Update seating chart as needed + Work with the Program Director and Activities Director during all special functions + Being aware of residents special diets + Be knowledgeable to special needs + Ensure resident snacks are readily available under the direction of the Program Director + Conduct resident interviews for meal assessment and to ascertain likes and dislikes + Conduct monthly food committee meetings, follow up on comments and concerns, and retaining record of meetings and resolutions + Maintain pleasant dining atmosphere (i/e- music, lighting, opening blinds, etc) While working in the Main Kitchen : + Performs duties according to the cleaning schedule and uses good sanitation and safety procedures. + Completes all assigned tasks in a timely, efficient, safe and sanitary manner. + Must adhere to dress code and maintain a clean personal appearance and good personal hygiene. + Keep the work and resident areas free of hazardous objects that could result in falls or other injuries. + Report unsafe conditions to Executive Chef or other appropriate personnel. + Always conduct yourself in a manner that contributes to a safe and healthful environment for both residents and employees. + Takes food orders and serves meals to residents in the dining room. + Learns dining room serving techniques. + Assists in cold food prep, to include but not limited to pouring juices, preparing supplements, making sandwiches, etc. + Conduct business relationships with contractors, vendors, and the public in an ethical manner + Sets up the dining room per set up chart. + Learns the operation of the dishwasher and works in the dish room as needed. + Communicates problems with residents to supervisor. + Respect each resident's rights and conduct business relationships with residents in an ethical manner. + Attends in-service meetings and training classes. PHYSICAL REQUIREMENTS + Subject to extreme temperatures, burns, cuts, falls, and other hazards associated with kitchen work. + The majority of the day is spent standing and walking + Must be able to lift heavy and/or hot objects up to 40 pounds in weight. We offer a competitive benefits package including: + Medical, Dental and Vision insurance, starting Day 1 + Free Paid English Improvement Program taught by our Residents + Weekly pay! + 401(k) retirement plan with company match + Free use of campus fitness center and indoor pool! + Flexible paid time off plan for sick, vacation, and personal time + Free garage parking + Free Snacks on Tuesdays and Free Lunches on Fridays! + College Tuition Benefit reimbursement and scholarship programs + Employer sponsored Short Term Disability and Basic Life Insurance with additional voluntary coverage + Discounts at Verizon Wireless and more! To apply: Submit resume on-line: EOE Required SkillsRequired Experience
TO APPLY FOR THIS POSITION AND COMPLETE DETAILS, PLEASE VISIT OUR WEBSITE AT: TITLE: Site Manager - 7.5 hour shift (30 minute lunch break) DEPARTMENT: Food & Nutrition Services HOURS: 7:00 AM - 3:00 PM PAY GRADE 13: $18.54-$19.64 (Based on experience and education) DAY/YEAR: 183 Days/School Year REPORTS TO: Director of Food & Nutrition Services This position is eligible for stretch-pay over 26 pays per year. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF). SUMMARY: Under the direct supervision of the Director of Food Services, is responsible for efficiently and effectively managing the School Food Service program to ensure that federal, state, and local procedures, policies and regulations are strictly adhered to; supervises and seeks to improve Food Services staff performance; and serves nutritionally balanced and attractive meals/food within the financial guidelines and restraints of the New Albany-Floyd County Schools Food Service programs. QUALIFICATION: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disability to perform the essential functions. Education and/or Experience: High school diploma or GED, a minimum of three years successful experience in quantity food preparation and knowledge and skills of food service helper, production worker and assistant manager. Prefer training in nutrition, food production and food service management knowledge of managing food service budgets; understanding meal pattern requirements of the National Breakfast and Lunch Programs. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of students, parents, school personnel and others. Mathematical Skills: Ability to calculate figures and amounts such as discounts, proportions, percentages, and volume. Understands productivity measurement i.e., labor cost as a percentage of revenue. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Computer Skills: Proficient in Microsoft Word, Microsoft Excel, and Microsoft Outlook. Working knowledge of accountability program, inventory program, and direct order entry system to major vendors. Certificates, Licenses and Registrations: Certified in food service sanitation by Board of Health; must have Serv Safe Manager passing test. Other Qualifications: Must pass a food service sanitation course with a passing grade of 87%. Must pass a food service competency test with a grade of 90%. RESPONSIBILITIES: Program Accountability: Follows federal, state, and local regulations for safe food preparation and storage. Takes pro-active measure to protect the identity of students receiving free and reduced price meals. Operates within budgetary guidelines. Communicates needs and concerns to supervisory personnel. Cooperates with the principal and teachers in promoting the educational values of school nutrition programs for better health and nutrition Financial Management and Record Keeping: Maintains program integrity and a fiscally sound food service program in keeping with federal guidelines, and food service department policy. Responsible for all record keeping of the National School Breakfast and Lunch Programs and in accordance with the State Board of Accounts, and Indiana Department of Child Nutrition. Directs cash collection and daily deposits. Takes physical count of all inventory (purchased and government commodities) on last day of month. Maintains filing system for inventory, invoices, daily sales reports, cash deposit reports, participation data, production sheets, menus, time reports, accident reports, etc. Personnel Management: Trains, supervises, disciplines and directs work of employees assigned to the Food service department. Ensures employee adherence to federal, state, local laws, and school board policies and professional conduct. Authorizes payment of employee payroll records. Represents child nutrition department at staff meetings. Safety and Sanitation: Follows procedures to maintain safe and sanitary conditions in the storage, preparation, serving, and dining areas. Supervises the routine cleaning and sanitation of dishes, work areas, utensils, equipment and facility. Reports potential safety hazards, accidents, and injuries to appropriate personnel. Trains employees to follow accident prevention practices. Program Service: Provides a pleasant and helpful environment for meal preparation and service. Promotes participation in the National School Breakfast and Lunch Programs. Equipment Use and Care: Maintains and protects equipment and property of the school; Reports equipment in need of repair or replacement. Promotes energy conservation methods when using equipment. Food Procurement and Production: Procures, receives, and safely stores food products. Follows procedures for checking quality, quantity, and correct food upon delivery. Returns unacceptable food or supplies that do not meet department standards. Directs the preparation of meal service in a safe and attractive manner. Trains employees in the areas of food production, offer vs. serve, portion control. Nutrition and Menu Planning: Evaluates plate waste for food acceptance and quality of food production and service. Utilizes student suggestions to help plan menus. Participates in monthly special events in the cafeteria to increase school spirit and to raise student participation in the meal programs. Assists Director with interviewing and hiring; directly trains employees, planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Performs other related duties as assigned by the Director and/or other designee. The employee shall remain free of any alcohol or non-prescribed controlled substance abuse in the workplace throughout his/her employment in the corporation. SUPERVISORY RESPONSIBILITIES: Direct work of subordinate food service employees; carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF).
Apr 07, 2024
Full time
TO APPLY FOR THIS POSITION AND COMPLETE DETAILS, PLEASE VISIT OUR WEBSITE AT: TITLE: Site Manager - 7.5 hour shift (30 minute lunch break) DEPARTMENT: Food & Nutrition Services HOURS: 7:00 AM - 3:00 PM PAY GRADE 13: $18.54-$19.64 (Based on experience and education) DAY/YEAR: 183 Days/School Year REPORTS TO: Director of Food & Nutrition Services This position is eligible for stretch-pay over 26 pays per year. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF). SUMMARY: Under the direct supervision of the Director of Food Services, is responsible for efficiently and effectively managing the School Food Service program to ensure that federal, state, and local procedures, policies and regulations are strictly adhered to; supervises and seeks to improve Food Services staff performance; and serves nutritionally balanced and attractive meals/food within the financial guidelines and restraints of the New Albany-Floyd County Schools Food Service programs. QUALIFICATION: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disability to perform the essential functions. Education and/or Experience: High school diploma or GED, a minimum of three years successful experience in quantity food preparation and knowledge and skills of food service helper, production worker and assistant manager. Prefer training in nutrition, food production and food service management knowledge of managing food service budgets; understanding meal pattern requirements of the National Breakfast and Lunch Programs. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of students, parents, school personnel and others. Mathematical Skills: Ability to calculate figures and amounts such as discounts, proportions, percentages, and volume. Understands productivity measurement i.e., labor cost as a percentage of revenue. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Computer Skills: Proficient in Microsoft Word, Microsoft Excel, and Microsoft Outlook. Working knowledge of accountability program, inventory program, and direct order entry system to major vendors. Certificates, Licenses and Registrations: Certified in food service sanitation by Board of Health; must have Serv Safe Manager passing test. Other Qualifications: Must pass a food service sanitation course with a passing grade of 87%. Must pass a food service competency test with a grade of 90%. RESPONSIBILITIES: Program Accountability: Follows federal, state, and local regulations for safe food preparation and storage. Takes pro-active measure to protect the identity of students receiving free and reduced price meals. Operates within budgetary guidelines. Communicates needs and concerns to supervisory personnel. Cooperates with the principal and teachers in promoting the educational values of school nutrition programs for better health and nutrition Financial Management and Record Keeping: Maintains program integrity and a fiscally sound food service program in keeping with federal guidelines, and food service department policy. Responsible for all record keeping of the National School Breakfast and Lunch Programs and in accordance with the State Board of Accounts, and Indiana Department of Child Nutrition. Directs cash collection and daily deposits. Takes physical count of all inventory (purchased and government commodities) on last day of month. Maintains filing system for inventory, invoices, daily sales reports, cash deposit reports, participation data, production sheets, menus, time reports, accident reports, etc. Personnel Management: Trains, supervises, disciplines and directs work of employees assigned to the Food service department. Ensures employee adherence to federal, state, local laws, and school board policies and professional conduct. Authorizes payment of employee payroll records. Represents child nutrition department at staff meetings. Safety and Sanitation: Follows procedures to maintain safe and sanitary conditions in the storage, preparation, serving, and dining areas. Supervises the routine cleaning and sanitation of dishes, work areas, utensils, equipment and facility. Reports potential safety hazards, accidents, and injuries to appropriate personnel. Trains employees to follow accident prevention practices. Program Service: Provides a pleasant and helpful environment for meal preparation and service. Promotes participation in the National School Breakfast and Lunch Programs. Equipment Use and Care: Maintains and protects equipment and property of the school; Reports equipment in need of repair or replacement. Promotes energy conservation methods when using equipment. Food Procurement and Production: Procures, receives, and safely stores food products. Follows procedures for checking quality, quantity, and correct food upon delivery. Returns unacceptable food or supplies that do not meet department standards. Directs the preparation of meal service in a safe and attractive manner. Trains employees in the areas of food production, offer vs. serve, portion control. Nutrition and Menu Planning: Evaluates plate waste for food acceptance and quality of food production and service. Utilizes student suggestions to help plan menus. Participates in monthly special events in the cafeteria to increase school spirit and to raise student participation in the meal programs. Assists Director with interviewing and hiring; directly trains employees, planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Performs other related duties as assigned by the Director and/or other designee. The employee shall remain free of any alcohol or non-prescribed controlled substance abuse in the workplace throughout his/her employment in the corporation. SUPERVISORY RESPONSIBILITIES: Direct work of subordinate food service employees; carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF).
SUMMARY: This Position is based in Hartford/Tolland Counties The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client's office or department. When required (invoice past due) communicates directly to customers via phone or email. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. T REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelor's degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associate's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. Required Competencies: Communication Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus Act in the best interest of the customer, both internal and external. Innovation Create new ideas, processes, or products which when implemented lead to positive effective change. Organization Leadership Apply strategic thinking, prioritization, and decision-making to drive results. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Apr 05, 2024
Full time
SUMMARY: This Position is based in Hartford/Tolland Counties The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client's office or department. When required (invoice past due) communicates directly to customers via phone or email. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. T REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelor's degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associate's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. Required Competencies: Communication Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus Act in the best interest of the customer, both internal and external. Innovation Create new ideas, processes, or products which when implemented lead to positive effective change. Organization Leadership Apply strategic thinking, prioritization, and decision-making to drive results. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled