The Role The Culinary Supervisor position will report to the venue Chef de Cuisine and will be responsible to coordinate the day-to-day operations of the venue kitchens. Company Overview: Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. Responsibilities The Culinary Supervisor position will report to the Concessions Chef and will be responsible to coordinate the day to day operations of the Concessions kitchens. • Set up and prepare all food items; opening and closing duties; replenishment and rotation of stock as directed by the Concessions Chef. • Set up of non-food items for shift; high level of sanitation awareness and conscientiousness; professional, safe, and efficient manner. • Inputting daily event sheets and daily reports. • Production of menu items in a timely manner and in accordance with company standards. • Ability to follow directions precisely and consistently; maintenance of work area and proper food storage; opening and closing duties. • Adheres to company guidelines and house rules, always exceeds guest expectations. • Work as a team with fellow associates and other service departments within arena. Qualifications: • Must be at least 18 years of age. • Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred. • Ability to interact with co-workers. • Extensive knowledge of food and beverage menu, specials and services offered. • Ability to assure compliance with company service standards, company inventory and cash control procedures. • Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. • Ability to multi task in a fast paced, team orientated setting. • Ability to read, speak and write in English. • Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. • Ability to work all Venue events including extended hours, nights, weekends, and holidays. • Mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. • Must have two (2) to three (3) years working in a fast paced high-end club, or restaurant. Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training. Report all safety incidents (injuries and illnesses) into the company's risk management system (Origami Risk) on the same day that the safety incident has been reported to you. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Mar 14, 2024
Full time
The Role The Culinary Supervisor position will report to the venue Chef de Cuisine and will be responsible to coordinate the day-to-day operations of the venue kitchens. Company Overview: Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. Responsibilities The Culinary Supervisor position will report to the Concessions Chef and will be responsible to coordinate the day to day operations of the Concessions kitchens. • Set up and prepare all food items; opening and closing duties; replenishment and rotation of stock as directed by the Concessions Chef. • Set up of non-food items for shift; high level of sanitation awareness and conscientiousness; professional, safe, and efficient manner. • Inputting daily event sheets and daily reports. • Production of menu items in a timely manner and in accordance with company standards. • Ability to follow directions precisely and consistently; maintenance of work area and proper food storage; opening and closing duties. • Adheres to company guidelines and house rules, always exceeds guest expectations. • Work as a team with fellow associates and other service departments within arena. Qualifications: • Must be at least 18 years of age. • Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred. • Ability to interact with co-workers. • Extensive knowledge of food and beverage menu, specials and services offered. • Ability to assure compliance with company service standards, company inventory and cash control procedures. • Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. • Ability to multi task in a fast paced, team orientated setting. • Ability to read, speak and write in English. • Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. • Ability to work all Venue events including extended hours, nights, weekends, and holidays. • Mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. • Must have two (2) to three (3) years working in a fast paced high-end club, or restaurant. Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training. Report all safety incidents (injuries and illnesses) into the company's risk management system (Origami Risk) on the same day that the safety incident has been reported to you. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. The Role The Culinary Supervisor position will report to the Chef de Cuisine and will be responsible to coordinate the day-to-day operations of the Concessions kitchens. Company Overview: Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. Responsibilities The Culinary Supervisor position will report to the Concessions Chef and will be responsible to coordinate the day-to-day operations of the Concessions kitchens. • Set up and prepare all food items; opening and closing duties; replenishment and rotation of stock as directed by the Concessions Chef. • Set up of non-food items for shift; high level of sanitation awareness and conscientiousness; professional, safe, and efficient manner. • Inputting daily event sheets and daily reports. • Production of menu items in a timely manner and in accordance with company standards. • Ability to follow directions precisely and consistently; maintenance of work area and proper food storage; opening and closing duties. • Adheres to company guidelines and house rules, always exceeds guest expectations. • Work as a team with fellow associates and other service departments within arena. Qualifications: • Must be at least 18 years of age. • Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred. • Ability to interact with co-workers. • Extensive knowledge of food and beverage menu, specials and services offered. • Ability to assure compliance with company service standards, company inventory and cash control procedures. • Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. • Ability to multi task in a fast paced, team orientated setting. • Ability to read, speak and write in English. • Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. • Ability to work all Venue events including extended hours, nights, weekends, and holidays. • Mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. • Must have two (2) to three (3) years working in a fast paced high-end club, or restaurant. Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training. Report all safety incidents (injuries and illnesses) into the company's risk management system (Origami Risk) on the same day that the safety incident has been reported to you. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. Behaviors Required Team Player: Works well as a member of a group Enthusiastic: Shows intense and eager enjoyment and interest Dedicated: Devoted to a task or purpose with loyalty or integrity Motivations Required Self-Starter: Inspired to perform without outside help Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals
Mar 14, 2024
Full time
In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. The Role The Culinary Supervisor position will report to the Chef de Cuisine and will be responsible to coordinate the day-to-day operations of the Concessions kitchens. Company Overview: Legends is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. Responsibilities The Culinary Supervisor position will report to the Concessions Chef and will be responsible to coordinate the day-to-day operations of the Concessions kitchens. • Set up and prepare all food items; opening and closing duties; replenishment and rotation of stock as directed by the Concessions Chef. • Set up of non-food items for shift; high level of sanitation awareness and conscientiousness; professional, safe, and efficient manner. • Inputting daily event sheets and daily reports. • Production of menu items in a timely manner and in accordance with company standards. • Ability to follow directions precisely and consistently; maintenance of work area and proper food storage; opening and closing duties. • Adheres to company guidelines and house rules, always exceeds guest expectations. • Work as a team with fellow associates and other service departments within arena. Qualifications: • Must be at least 18 years of age. • Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full service casual dining preferred. • Ability to interact with co-workers. • Extensive knowledge of food and beverage menu, specials and services offered. • Ability to assure compliance with company service standards, company inventory and cash control procedures. • Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. • Ability to multi task in a fast paced, team orientated setting. • Ability to read, speak and write in English. • Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds. • Ability to work all Venue events including extended hours, nights, weekends, and holidays. • Mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. • Must have two (2) to three (3) years working in a fast paced high-end club, or restaurant. Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training. Report all safety incidents (injuries and illnesses) into the company's risk management system (Origami Risk) on the same day that the safety incident has been reported to you. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. Behaviors Required Team Player: Works well as a member of a group Enthusiastic: Shows intense and eager enjoyment and interest Dedicated: Devoted to a task or purpose with loyalty or integrity Motivations Required Self-Starter: Inspired to perform without outside help Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals
Tillamook County Creamery Association
Tillamook, Oregon
Restaurant and Catering Chef Come join the Tillamook Team where our philosophy is "Do Right By Every Bite." As an independent farmer-owned cooperative, we have been guided by good, honest values since 1909. We believe in putting quality over profit, natural over artificial, and that hard work can never be outsmarted. We're taking a stand for real food, because everyone deserves better. We invite members of all diverse communities to join our workforce. At Tillamook, we believe that inclusion and diversity are central to our cultural strategy. In order to achieve our growth ambition and compete and win in the marketplace, we believe we make better decisions and build stronger teams when we invite and rely on diverse perspectives, thoughts, backgrounds and cultures into our work and to fuel our innovation and growth. To us this means creating a climate of inclusion where all employees feel valued and a sense of belonging. We believe this will make us a better consumer brand and employer. About you: What does real food mean to you? Is your favorite dish a cheesy casserole? Perhaps a decadent and indulgent ice cream? Either way, your identification with food is important to us. People who fit well here at Tillamook have a commitment to quality in everything they do. Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. About us: Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. We live by these shared values: We are Good Stewards, We believe in Uncompromising Quality, We work as One Team, We Play to Win, and We Genuinely Care for each other. What you will do: The Creamery Restaurant and Catering Chef is responsible for the kitchen operations of the Tillamook Creamery Visitor Center. With approximately 1 million visitors per year, the Tillamook Creamery is one of Oregon's top tourist attractions and is the focal point of the iconic Tillamook brand. As a signature experience to the Visitor Center, the Restaurant and Catering Chef is responsible for ensuring the brand is well represented through the culinary offerings of the restaurant and event catering of the Creamery. In addition, this role is charged with implementing business strategies to enable current goals that bring the brand to life through the menus offered at the Creamery in partnership with the TCCA Corporate Executive Chef. They are responsible for financial goals and oversee product ordering, inventory management, menu costing and pricing for the Creamery kitchens. The Restaurant and Catering Chef motivates and coaches her/his team to provide well-presented, delicious, and brand-elevating culinary dishes consistently to every guest as well as optimizing ticket times and ensuring an efficient back of house operation. The Restaurant and Catering Chef must ensure that Tillamook's 5 shared values are integrated into daily lives at work, fostering a culture of inclusion, creating space for each and every employee to feel a sense of belonging and can contribute to their fullest potential. Management Responsibilities include but not limited to the following: Holding employees accountable for performing their daily duties and demonstrating appropriate workplace behaviors; providing continuous feedback, coaching, and timely effective discipline when necessary; evaluating, monitoring and providing regular feedback on employees' performance; holding effective, regular, team meetings; demonstrating financial responsibility by protecting the employers' financial interests; and serving as role model by demonstrating professionalism, honesty, integrity, ethical behavior and living our company values. Here's a day in the life: • Direct and oversee the daily operations of the Tillamook Creamery kitchens. • Responsible for menu development and deployment (to be approved by the TCCA Corp Exec Chef). • Responsible for systems that manage inventory and purchasing supplies, cost control, and sanitation. • Work with Food Service Managers to manage the kitchen staff in the day-to-day performance of their jobs, including hiring, training, developing, and the retention of employees. • Work with Food Service Managers to supervise kitchen staff and ensure service runs smoothly. • Ensure that quality and cost standards are consistently maintained. • Ensure that quality culinary dishes are served on schedule and see that any problems that arise are rectified. • Analyze food sales to maintain food production and inventories accordingly. • Ensure that food and facilities meet all governmental regulations. • Oversee and ensure that all food is prepared to specifications in presentation and recipe. Responsible for approving all prepared food items that leave the kitchen. • Select, create, and modify menus and recipes as needed so that they remain viable. • Oversee and work on the line to support, observe, train and direct staff during service, depending on the number of staff in the kitchen. • Standardize production recipes and standards to ensure consistent quality. • Effectively develop menus - including costing, allergy guides, and training manuals, recipe cards, and prep sheets. • Utilizing financial acumen skills, maintain ownership of business results, implementing strategies as appropriate to maximize business results. Keep stakeholders informed. • Ensure goals are tracked and objectives are met. • Ensure the guest experience and culinary offerings are in alignment with brand standards. • Trains staff to provide a consistent guest experience through friendly, knowledgeable, and efficient service utilizing TCCA's Creamery guidelines. • Lead through TCCA values to provide a safe and respectful environment for employees, guests, and vendors. • Efficiently manage and utilize resources. • Exercise independent judgement and critical thinking skills regularly, bringing well-considered, data-driven recommendations to leadership. • Work collaboratively, celebrate employee wins, provide regular recognition, and encourage recognition of success by all team members. • Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced. • Assign food preparation and line duties to the kitchen staff. • Develop seasonal catering menus, with the TCCA Corp Executive Chef, that are brand elevating, profitable and desirable. • Train culinary teams on executing catering menus. Work with the FOH team on presentation and service of catering menus. • Create custom menus and options for VIP guests and large groups. • Oversee and ensure that food safety and Health Department satiation requirements are always maintained. • Maintain food cost and budgetary guidelines while possessing and understanding of food costing formulas and yield percentages. • Estimate food consumption and requisition or purchase food. • Ensure proper equipment operations/maintenance. • Ensure company systems (temperature logs, maintenance logs, sanitation logs) are maintained and accurate. • Accurately track and report kitchen expenses. • Build professional and respectful working relationships with other TCCA departments including but not limited to People & Culture, Finance, Site Maintenance, and other Creamery departments. • Manage and oversee the relationship with food vendors. • Confront and resolve difficult situations in a proactive, objective, professional, and solution-oriented manner. Knowledge, skills, and abilities: • 5 years kitchen restaurant experience required. • 3 years of supervisor or management experience required. • Food preparation, grill work and catering experience required. • Demonstrated ability to effectively develop menus - including costing, allergy guides, and training manuals. • Demonstrated ability to effectively prioritize and time manage. • Possess the ability to read, write, and interpret reports. • Excellent written and verbal communication skills. • Demonstrated intermediate computer literacy with knowledge of Microsoft Word, Outlook, and Excel, SharePoint, and POS systems. • Food Handlers permit required. • Manager ServeSafe certification required. • Ability to pass a Motor Vehicle Report • OLCC license required. Industry leading benefit and reward programs: We offer outstanding benefits to our employees. For more information, please visit the careers page: We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging. We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success. We are seeking talent from a wide range of diversity, perspectives and backgrounds to join our exceptional organization and help us build our future. Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. Tillamook is an equal opportunity employer and does not discriminate on the basis of race, national origin/ ancestry status, marital status, gender, sexual orientation, protected veteran status, disability, age or any other status protected by federal, state or local law.
Mar 12, 2024
Full time
Restaurant and Catering Chef Come join the Tillamook Team where our philosophy is "Do Right By Every Bite." As an independent farmer-owned cooperative, we have been guided by good, honest values since 1909. We believe in putting quality over profit, natural over artificial, and that hard work can never be outsmarted. We're taking a stand for real food, because everyone deserves better. We invite members of all diverse communities to join our workforce. At Tillamook, we believe that inclusion and diversity are central to our cultural strategy. In order to achieve our growth ambition and compete and win in the marketplace, we believe we make better decisions and build stronger teams when we invite and rely on diverse perspectives, thoughts, backgrounds and cultures into our work and to fuel our innovation and growth. To us this means creating a climate of inclusion where all employees feel valued and a sense of belonging. We believe this will make us a better consumer brand and employer. About you: What does real food mean to you? Is your favorite dish a cheesy casserole? Perhaps a decadent and indulgent ice cream? Either way, your identification with food is important to us. People who fit well here at Tillamook have a commitment to quality in everything they do. Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. About us: Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. We live by these shared values: We are Good Stewards, We believe in Uncompromising Quality, We work as One Team, We Play to Win, and We Genuinely Care for each other. What you will do: The Creamery Restaurant and Catering Chef is responsible for the kitchen operations of the Tillamook Creamery Visitor Center. With approximately 1 million visitors per year, the Tillamook Creamery is one of Oregon's top tourist attractions and is the focal point of the iconic Tillamook brand. As a signature experience to the Visitor Center, the Restaurant and Catering Chef is responsible for ensuring the brand is well represented through the culinary offerings of the restaurant and event catering of the Creamery. In addition, this role is charged with implementing business strategies to enable current goals that bring the brand to life through the menus offered at the Creamery in partnership with the TCCA Corporate Executive Chef. They are responsible for financial goals and oversee product ordering, inventory management, menu costing and pricing for the Creamery kitchens. The Restaurant and Catering Chef motivates and coaches her/his team to provide well-presented, delicious, and brand-elevating culinary dishes consistently to every guest as well as optimizing ticket times and ensuring an efficient back of house operation. The Restaurant and Catering Chef must ensure that Tillamook's 5 shared values are integrated into daily lives at work, fostering a culture of inclusion, creating space for each and every employee to feel a sense of belonging and can contribute to their fullest potential. Management Responsibilities include but not limited to the following: Holding employees accountable for performing their daily duties and demonstrating appropriate workplace behaviors; providing continuous feedback, coaching, and timely effective discipline when necessary; evaluating, monitoring and providing regular feedback on employees' performance; holding effective, regular, team meetings; demonstrating financial responsibility by protecting the employers' financial interests; and serving as role model by demonstrating professionalism, honesty, integrity, ethical behavior and living our company values. Here's a day in the life: • Direct and oversee the daily operations of the Tillamook Creamery kitchens. • Responsible for menu development and deployment (to be approved by the TCCA Corp Exec Chef). • Responsible for systems that manage inventory and purchasing supplies, cost control, and sanitation. • Work with Food Service Managers to manage the kitchen staff in the day-to-day performance of their jobs, including hiring, training, developing, and the retention of employees. • Work with Food Service Managers to supervise kitchen staff and ensure service runs smoothly. • Ensure that quality and cost standards are consistently maintained. • Ensure that quality culinary dishes are served on schedule and see that any problems that arise are rectified. • Analyze food sales to maintain food production and inventories accordingly. • Ensure that food and facilities meet all governmental regulations. • Oversee and ensure that all food is prepared to specifications in presentation and recipe. Responsible for approving all prepared food items that leave the kitchen. • Select, create, and modify menus and recipes as needed so that they remain viable. • Oversee and work on the line to support, observe, train and direct staff during service, depending on the number of staff in the kitchen. • Standardize production recipes and standards to ensure consistent quality. • Effectively develop menus - including costing, allergy guides, and training manuals, recipe cards, and prep sheets. • Utilizing financial acumen skills, maintain ownership of business results, implementing strategies as appropriate to maximize business results. Keep stakeholders informed. • Ensure goals are tracked and objectives are met. • Ensure the guest experience and culinary offerings are in alignment with brand standards. • Trains staff to provide a consistent guest experience through friendly, knowledgeable, and efficient service utilizing TCCA's Creamery guidelines. • Lead through TCCA values to provide a safe and respectful environment for employees, guests, and vendors. • Efficiently manage and utilize resources. • Exercise independent judgement and critical thinking skills regularly, bringing well-considered, data-driven recommendations to leadership. • Work collaboratively, celebrate employee wins, provide regular recognition, and encourage recognition of success by all team members. • Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced. • Assign food preparation and line duties to the kitchen staff. • Develop seasonal catering menus, with the TCCA Corp Executive Chef, that are brand elevating, profitable and desirable. • Train culinary teams on executing catering menus. Work with the FOH team on presentation and service of catering menus. • Create custom menus and options for VIP guests and large groups. • Oversee and ensure that food safety and Health Department satiation requirements are always maintained. • Maintain food cost and budgetary guidelines while possessing and understanding of food costing formulas and yield percentages. • Estimate food consumption and requisition or purchase food. • Ensure proper equipment operations/maintenance. • Ensure company systems (temperature logs, maintenance logs, sanitation logs) are maintained and accurate. • Accurately track and report kitchen expenses. • Build professional and respectful working relationships with other TCCA departments including but not limited to People & Culture, Finance, Site Maintenance, and other Creamery departments. • Manage and oversee the relationship with food vendors. • Confront and resolve difficult situations in a proactive, objective, professional, and solution-oriented manner. Knowledge, skills, and abilities: • 5 years kitchen restaurant experience required. • 3 years of supervisor or management experience required. • Food preparation, grill work and catering experience required. • Demonstrated ability to effectively develop menus - including costing, allergy guides, and training manuals. • Demonstrated ability to effectively prioritize and time manage. • Possess the ability to read, write, and interpret reports. • Excellent written and verbal communication skills. • Demonstrated intermediate computer literacy with knowledge of Microsoft Word, Outlook, and Excel, SharePoint, and POS systems. • Food Handlers permit required. • Manager ServeSafe certification required. • Ability to pass a Motor Vehicle Report • OLCC license required. Industry leading benefit and reward programs: We offer outstanding benefits to our employees. For more information, please visit the careers page: We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging. We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success. We are seeking talent from a wide range of diversity, perspectives and backgrounds to join our exceptional organization and help us build our future. Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. Tillamook is an equal opportunity employer and does not discriminate on the basis of race, national origin/ ancestry status, marital status, gender, sexual orientation, protected veteran status, disability, age or any other status protected by federal, state or local law.
ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES: Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities. Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world. Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing high-quality services to students and other members of the university community. The department has an annual operating budget of over $350M, operates 24/7/365, and oversees a $3B asset portfolio comprising a 7 million sq. ft. physical plant across the campus. In autumn quarter of the 2021-22 academic year, R&DE will return to providing housing for over 13,000 students and dependents, serving meals at 17 dining halls, 12 retail locations, and operating athletic concessions and conference operations. Additionally, R&DE comprises 900 FTE staff in the following divisions: Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, Maintenance Operations and Capital Projects, and a team of R&DE strategic business partners: Finance & Administration, Information Technology, Human Resources, and Strategic Communications. "Students (Customers) First" is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE,"Excellence is defined by aligning our strategic goals and performance with our vision." About Stanford Dining: R&DE Stanford Dining, Hospitality & Auxiliaries (SDHA), a division of Residential & Dining Enterprises, is a best-in-class dining and hospitality program serving over 25,000 meals a day by over 900+ staff in over 100+ locations, including 9 dining halls, 31 self-op row house dining, 7 co-op dining, 4 suite dining, 4 branded concepts, athletic dining, a kosher kitchen, late night dining at Lakeside, 8 cafes, 12 vendor partner programs, 1 commissary production kitchen, a pub, 3 markets, a sweet shop, 7 catering operations, Schwab Executive Dining, 5 athletic concession venues, and 2 teaching kitchens, SDHA also oversees the Stanford Food Institute, the Stanford Flavor Lab, the campus BeWell community gardens, the Stanford Food Pantry, and a staff training and development center. This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. The Dining Mashgiach works as an on-site supervisor and inspector who supervises the kashrut status of Stanford Hillel. This position reports to the Senior General Manager of East Campus, within R&DE Stanford Dining. JOB PURPOSE: Provide functional coordination presence and daily operational oversight of residential dining, retail, or catering services. CORE DUTIES : Responsible for checking of food items including certain vegetables, lettuce, etc. as required by KVH Kosher. Engage in job specific training of front-of-house staff to ensure all Jewish dietary laws are observed. Check that all products delivered by vendors are indeed Kosher as ordered and have been approved by KVH Kosher for use at Stanford Hillel. Assure that all Kashrut Standards, policies and procedure of KVH Kosher are adhered to, and fully implemented in the kitchen, which includes being present in the kitchen while all meals are being prepared and served. Coordinate and confirm cleaning and sanitizing of all work stations, counters, equipment, tables are done within the KVH Kosher standards before shift end. Ensure temperatures are logged at the correct times. Take corrective action if there is a temperature issue. Provide functional coordination for the activities of Hillel foodservice workers, casual employees and students. Be available to talk to customers, answer questions, and resolve any problems students may have in order to provide the most positive experience possible. Complete opening or closing checklist depending on assignment. Oversee clean up to assure that it the dining hall is properly prepared for the next shift (cleaned, restocked, proper set up). Provide oversight in servery, particularly at busy times, to ensure food, plateware, silverware and glassware are kept replenished. Assist to cover for absent workers due to unforeseen conditions requiring immediate response for a period of time. - Other duties may also be assigned MINIMUM REQUIREMENTS: Education & Experience: Associate degree in restaurant management, business, or related field or equivalent and one year of successful institutional food service experience or combination of education or relevant experience. Knowledge, and Abilities: Ability to effectively coordinate and provide oversight to a diverse work staff. Exposure to and success with key customer service competencies, such as the ability to communicate clearly, listen, and empathize with customers while simultaneously adhering to protocols and guidelines. Certifications and Licenses: ServSafe CA Certification. Must be approved by the KVH Kosher, a Division of the Rabbinical Council of San Francisco to provide kosher oversight of the food service operations. Awareness of local, state and federal health and sanitation laws PHYSICAL REQUIREMENTS : Constantly exert well-paced mobility to move quickly to the different areas of the facility as service and production demands require. Frequently bend, stoop, and perform extensive walking. Occasionally exert up to 50 pounds of lifting force and/or a negligible amount of force constantly to move objects. Ability to see and taste food for quality. - Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job. WORKING CONDITIONS: Work flexible and demanding hours. Frequently work long hours completing widely diverse duties. Subjected to wet floors, temperature extremes, and excessive noise. WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, . The expected pay range for this position is up to $45 per hour DOE. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Why Stanford is for You: Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with: Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak. A caring culture. We provide superb retirement plans, generous time-off, and family care resources. A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits. Discovery and fun. Stroll through historic sculptures, trails, and museums. Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned. Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job. Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law. Additional Information Schedule: Full-time Job Code: 7619 Employee Status: Regular Grade: D Requisition ID: 101619 Work Arrangement : On Site
Mar 26, 2024
Full time
ABOUT STANFORD UNIVERSITY AND RESIDENTIAL & DINING ENTERPRISES: Stanford University, located between San Francisco and San Jose in the heart of California's Silicon Valley, is one of the world's leading teaching and research universities. Since its opening in 1891, Stanford has been dedicated to finding solutions to big challenges and to preparing students for leadership in a complex world. Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing high-quality services to students and other members of the university community. The department has an annual operating budget of over $350M, operates 24/7/365, and oversees a $3B asset portfolio comprising a 7 million sq. ft. physical plant across the campus. In autumn quarter of the 2021-22 academic year, R&DE will return to providing housing for over 13,000 students and dependents, serving meals at 17 dining halls, 12 retail locations, and operating athletic concessions and conference operations. Additionally, R&DE comprises 900 FTE staff in the following divisions: Student Housing Operations, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences, Maintenance Operations and Capital Projects, and a team of R&DE strategic business partners: Finance & Administration, Information Technology, Human Resources, and Strategic Communications. "Students (Customers) First" is the mantra of R&DE and our strategic goals reflect our commitment to delivering quality and excellence to our constituents every day. In R&DE,"Excellence is defined by aligning our strategic goals and performance with our vision." About Stanford Dining: R&DE Stanford Dining, Hospitality & Auxiliaries (SDHA), a division of Residential & Dining Enterprises, is a best-in-class dining and hospitality program serving over 25,000 meals a day by over 900+ staff in over 100+ locations, including 9 dining halls, 31 self-op row house dining, 7 co-op dining, 4 suite dining, 4 branded concepts, athletic dining, a kosher kitchen, late night dining at Lakeside, 8 cafes, 12 vendor partner programs, 1 commissary production kitchen, a pub, 3 markets, a sweet shop, 7 catering operations, Schwab Executive Dining, 5 athletic concession venues, and 2 teaching kitchens, SDHA also oversees the Stanford Food Institute, the Stanford Flavor Lab, the campus BeWell community gardens, the Stanford Food Pantry, and a staff training and development center. This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. The Dining Mashgiach works as an on-site supervisor and inspector who supervises the kashrut status of Stanford Hillel. This position reports to the Senior General Manager of East Campus, within R&DE Stanford Dining. JOB PURPOSE: Provide functional coordination presence and daily operational oversight of residential dining, retail, or catering services. CORE DUTIES : Responsible for checking of food items including certain vegetables, lettuce, etc. as required by KVH Kosher. Engage in job specific training of front-of-house staff to ensure all Jewish dietary laws are observed. Check that all products delivered by vendors are indeed Kosher as ordered and have been approved by KVH Kosher for use at Stanford Hillel. Assure that all Kashrut Standards, policies and procedure of KVH Kosher are adhered to, and fully implemented in the kitchen, which includes being present in the kitchen while all meals are being prepared and served. Coordinate and confirm cleaning and sanitizing of all work stations, counters, equipment, tables are done within the KVH Kosher standards before shift end. Ensure temperatures are logged at the correct times. Take corrective action if there is a temperature issue. Provide functional coordination for the activities of Hillel foodservice workers, casual employees and students. Be available to talk to customers, answer questions, and resolve any problems students may have in order to provide the most positive experience possible. Complete opening or closing checklist depending on assignment. Oversee clean up to assure that it the dining hall is properly prepared for the next shift (cleaned, restocked, proper set up). Provide oversight in servery, particularly at busy times, to ensure food, plateware, silverware and glassware are kept replenished. Assist to cover for absent workers due to unforeseen conditions requiring immediate response for a period of time. - Other duties may also be assigned MINIMUM REQUIREMENTS: Education & Experience: Associate degree in restaurant management, business, or related field or equivalent and one year of successful institutional food service experience or combination of education or relevant experience. Knowledge, and Abilities: Ability to effectively coordinate and provide oversight to a diverse work staff. Exposure to and success with key customer service competencies, such as the ability to communicate clearly, listen, and empathize with customers while simultaneously adhering to protocols and guidelines. Certifications and Licenses: ServSafe CA Certification. Must be approved by the KVH Kosher, a Division of the Rabbinical Council of San Francisco to provide kosher oversight of the food service operations. Awareness of local, state and federal health and sanitation laws PHYSICAL REQUIREMENTS : Constantly exert well-paced mobility to move quickly to the different areas of the facility as service and production demands require. Frequently bend, stoop, and perform extensive walking. Occasionally exert up to 50 pounds of lifting force and/or a negligible amount of force constantly to move objects. Ability to see and taste food for quality. - Consistent with its obligations under the law, the University will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job. WORKING CONDITIONS: Work flexible and demanding hours. Frequently work long hours completing widely diverse duties. Subjected to wet floors, temperature extremes, and excessive noise. WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, . The expected pay range for this position is up to $45 per hour DOE. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Why Stanford is for You: Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with: Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak. A caring culture. We provide superb retirement plans, generous time-off, and family care resources. A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits. Discovery and fun. Stroll through historic sculptures, trails, and museums. Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned. Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job. Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law. Additional Information Schedule: Full-time Job Code: 7619 Employee Status: Regular Grade: D Requisition ID: 101619 Work Arrangement : On Site
'This job posting is for a position in a restaurant owned and operated by an independent franchisee, not Jack in the Box Inc. This means the independent franchisee, and not Jack in the Box Inc. will be your employer if you are hired. The independent franchisee is responsible for all employment related matters in the restaurant including, among other things, setting any requirements for this job and all decisions concerning hiring, firing, discipline, wages, supervision, staffing and scheduling.' Restaurant Team Lead is the first-line operational supervisor, for training and leading team members in consistently delivering a "WOW" guest experience, including ensuring food quality/safety, executing on the components of the guest service puzzle, maintaining restaurant cleanliness, and ensuring compliance with all JIB procedures and standards, the Service Profit Chain (SPC) and Brand Promise. Regular and prompt attendance is required for this position. Restaurant Team Lead is generally a full time or part time opportunity. Prior experience in one or more of the following roles is highly desirable: shift lead, team lead, supervisor, restaurant assistant manager, catering manager, kitchen manager. Restaurant Team Lead Key Responsibilities: Internal Service External Service Higher Profits Fostering the Culture Workstation Operation Food Quality/Safety Training/Coaching Guest Focus Business Management
Mar 14, 2024
Full time
'This job posting is for a position in a restaurant owned and operated by an independent franchisee, not Jack in the Box Inc. This means the independent franchisee, and not Jack in the Box Inc. will be your employer if you are hired. The independent franchisee is responsible for all employment related matters in the restaurant including, among other things, setting any requirements for this job and all decisions concerning hiring, firing, discipline, wages, supervision, staffing and scheduling.' Restaurant Team Lead is the first-line operational supervisor, for training and leading team members in consistently delivering a "WOW" guest experience, including ensuring food quality/safety, executing on the components of the guest service puzzle, maintaining restaurant cleanliness, and ensuring compliance with all JIB procedures and standards, the Service Profit Chain (SPC) and Brand Promise. Regular and prompt attendance is required for this position. Restaurant Team Lead is generally a full time or part time opportunity. Prior experience in one or more of the following roles is highly desirable: shift lead, team lead, supervisor, restaurant assistant manager, catering manager, kitchen manager. Restaurant Team Lead Key Responsibilities: Internal Service External Service Higher Profits Fostering the Culture Workstation Operation Food Quality/Safety Training/Coaching Guest Focus Business Management