Description: ESSENTIAL FUNCTIONS: Assuming the duties of the appropriate Kitchen Department heads in their absence. Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets. Maintaining a high level of sanitation and safety in the Kitchen area. Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilizing all trimmings, excess and unused portions of fabricated food items. Assisting the Chef on Duty with banquets and/or conference dining dish out for food service. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Management. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE 6 months experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook I should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. Requirements: PI0ff43f1327b4-3545
Apr 12, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Assuming the duties of the appropriate Kitchen Department heads in their absence. Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets. Maintaining a high level of sanitation and safety in the Kitchen area. Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilizing all trimmings, excess and unused portions of fabricated food items. Assisting the Chef on Duty with banquets and/or conference dining dish out for food service. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Management. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE 6 months experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook I should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. Requirements: PI0ff43f1327b4-3545
About this job ALL CANDIDATES WHO WISH TO BE CONSIDERED FOR THIS POSITION MUST COMPLETE AN ONLINE APPLICATION ON THE EMPLOYMENT WEB PAGE AT . See site for full job description. Qualifications: 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. 1. High School Diploma or equivalent preferred. 2. Work experience in a restaurant, hotel or a similar food service setting and/or demonstrate an aptitude for the work to be performed, and/or have been a substitute cook. 3. Personality conducive to positive public relations work with students, staff, administrators and patrons. 4. Physically able to perform assigned duties. 5. Such alternatives to the above qualifications as the Board may find appropriate and acceptable. Reports to: Kitchen Manager Supervises: N/A Job Goals: To serve the students and staff nutritious and attractive meals in an atmosphere of efficiency, cleanliness and warmth. This is a full-time position during the school year with summer break during June and July. Essential Duties and Responsibilities: 1. Participates in the preparation and serving of food in accordance with the instructions of the Kitchen Manager. 2. Has or develops skills to prepare all menu items on individual serving lines as assigned. 3. Maintains the highest standards of safety and cleanliness in the kitchen according to the guidelines established by U.S.D.A. and the Food Services Supervisor. 4. Uses proper procedures with receiving and storage of groceries and kitchen supplies. All deliveries must be checked in, properly stored in storage area; helps rotate, organize and utilize all supplies. 5. Maintains a good working relationship with parents, students, teachers and principal(s) in all aspects of school food service. 6. Has or develops computer skills to operate computer software that is in use in each kitchen. Operates serving line terminal with accuracy regarding reimbursable meals and money collected. 7. Maintains a healthy atmosphere with all fellow employees. Communicates effectively with other employees, creating productivity and satisfaction in the workplace. Follow Food Service Dress Code Policy. 8. Reports to the Kitchen Manager or Assistant Kitchen Manager any faulty or inferior quality food which is received. 9. Assists in the daily cleaning and sanitation of kitchen, equipment, dishes and utensils. 10. Maintains high standards of ethical behavior and confidentiality. NOTES: All employees and other individuals are required to undergo a criminal history check and submit to fingerprinting. Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired. Education required High School Diploma or GED Benefits Pay: $10.08 - $14.59 per hourMedical InsuranceDental InsuranceVision InsuranceLife InsuranceEmployee Assistance Program Equal Opportunity Employer Statement Caldwell School District is committed to maintaining a work and learning environment free from discrimination on the basis of race, color, religion, national origin, pregnancy, gender identity, sexual orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran status, political affiliation, genetic information or disability, as defined and required by state and federal laws. Additionally, we prohibit retaliation against individuals who oppose such discrimination and harassment or who participate in an equal opportunity investigation.
Apr 05, 2024
Full time
About this job ALL CANDIDATES WHO WISH TO BE CONSIDERED FOR THIS POSITION MUST COMPLETE AN ONLINE APPLICATION ON THE EMPLOYMENT WEB PAGE AT . See site for full job description. Qualifications: 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. 1. High School Diploma or equivalent preferred. 2. Work experience in a restaurant, hotel or a similar food service setting and/or demonstrate an aptitude for the work to be performed, and/or have been a substitute cook. 3. Personality conducive to positive public relations work with students, staff, administrators and patrons. 4. Physically able to perform assigned duties. 5. Such alternatives to the above qualifications as the Board may find appropriate and acceptable. Reports to: Kitchen Manager Supervises: N/A Job Goals: To serve the students and staff nutritious and attractive meals in an atmosphere of efficiency, cleanliness and warmth. This is a full-time position during the school year with summer break during June and July. Essential Duties and Responsibilities: 1. Participates in the preparation and serving of food in accordance with the instructions of the Kitchen Manager. 2. Has or develops skills to prepare all menu items on individual serving lines as assigned. 3. Maintains the highest standards of safety and cleanliness in the kitchen according to the guidelines established by U.S.D.A. and the Food Services Supervisor. 4. Uses proper procedures with receiving and storage of groceries and kitchen supplies. All deliveries must be checked in, properly stored in storage area; helps rotate, organize and utilize all supplies. 5. Maintains a good working relationship with parents, students, teachers and principal(s) in all aspects of school food service. 6. Has or develops computer skills to operate computer software that is in use in each kitchen. Operates serving line terminal with accuracy regarding reimbursable meals and money collected. 7. Maintains a healthy atmosphere with all fellow employees. Communicates effectively with other employees, creating productivity and satisfaction in the workplace. Follow Food Service Dress Code Policy. 8. Reports to the Kitchen Manager or Assistant Kitchen Manager any faulty or inferior quality food which is received. 9. Assists in the daily cleaning and sanitation of kitchen, equipment, dishes and utensils. 10. Maintains high standards of ethical behavior and confidentiality. NOTES: All employees and other individuals are required to undergo a criminal history check and submit to fingerprinting. Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired. Education required High School Diploma or GED Benefits Pay: $10.08 - $14.59 per hourMedical InsuranceDental InsuranceVision InsuranceLife InsuranceEmployee Assistance Program Equal Opportunity Employer Statement Caldwell School District is committed to maintaining a work and learning environment free from discrimination on the basis of race, color, religion, national origin, pregnancy, gender identity, sexual orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran status, political affiliation, genetic information or disability, as defined and required by state and federal laws. Additionally, we prohibit retaliation against individuals who oppose such discrimination and harassment or who participate in an equal opportunity investigation.
Requirements / Qualifications Minimum educational level: High school graduate or equivalent Experience required: Experience in the operation of kitchen equipment and in food service Job Summary Job Summary Arrange setup for food items, supplies, serving lines, and/or equipment for the purpose of ensuring that items are provided in accordance with cafeteria requirements Prepare and serve food and beverage items according to approved recipes for the purpose of meeting mandated nutritional and health requirements and projected meal requirements and/or requests of students and school personnel Operate standard commercial kitchen equipment and reports equipment malfunctions for the purpose of maintaining equipment in safe working order Evaluate prepared food for flavor, appearance, and temperature for the purpose of presenting items that will be accepted by students and/or staff Inventory and stock food, condiments, and supplies for the purpose of ensuring availability, quantity, and security of items needed for the number of persons to be served; adjust recipes to meet quantity of main dishes required, maintain accurate records in accordance with proper inventory control and to make sure students have the proper amount of food Deliver payments for food items from students and staff (e.g. cash, meal tickets, etc.) to the Main Office for the purpose of securing funds for reimbursement of costs Respond to inquiries of students, staff, and/or parents for the purpose of providing information and/or direction regarding the type and/or cost of meals Clean the tables and chairs after every lunch period; linens, utensils, equipment, and the storage, food preparation and serving areas (e.g. ovens, steamers, fryers, mixers, slicers, refrigerator and freezers, dishes, tableware, kitchen utensils, counters, carts, racks, and dishwashing machine, etc., also sweeps daily and spot mops if there are any spills for the purpose of maintaining sanitary conditions.) Meet all standards of local, state and federal health and food regulations Meet all dress code standards for the purpose of maintaining sanitary conditions Attend in-service training, workshops, etc. Requirements / Qualifications Requirements / Qualifications Minimum educational level: High school graduate or equivalent Experience required: Experience in the operation of kitchen equipment and in food service
Apr 17, 2024
Full time
Requirements / Qualifications Minimum educational level: High school graduate or equivalent Experience required: Experience in the operation of kitchen equipment and in food service Job Summary Job Summary Arrange setup for food items, supplies, serving lines, and/or equipment for the purpose of ensuring that items are provided in accordance with cafeteria requirements Prepare and serve food and beverage items according to approved recipes for the purpose of meeting mandated nutritional and health requirements and projected meal requirements and/or requests of students and school personnel Operate standard commercial kitchen equipment and reports equipment malfunctions for the purpose of maintaining equipment in safe working order Evaluate prepared food for flavor, appearance, and temperature for the purpose of presenting items that will be accepted by students and/or staff Inventory and stock food, condiments, and supplies for the purpose of ensuring availability, quantity, and security of items needed for the number of persons to be served; adjust recipes to meet quantity of main dishes required, maintain accurate records in accordance with proper inventory control and to make sure students have the proper amount of food Deliver payments for food items from students and staff (e.g. cash, meal tickets, etc.) to the Main Office for the purpose of securing funds for reimbursement of costs Respond to inquiries of students, staff, and/or parents for the purpose of providing information and/or direction regarding the type and/or cost of meals Clean the tables and chairs after every lunch period; linens, utensils, equipment, and the storage, food preparation and serving areas (e.g. ovens, steamers, fryers, mixers, slicers, refrigerator and freezers, dishes, tableware, kitchen utensils, counters, carts, racks, and dishwashing machine, etc., also sweeps daily and spot mops if there are any spills for the purpose of maintaining sanitary conditions.) Meet all standards of local, state and federal health and food regulations Meet all dress code standards for the purpose of maintaining sanitary conditions Attend in-service training, workshops, etc. Requirements / Qualifications Requirements / Qualifications Minimum educational level: High school graduate or equivalent Experience required: Experience in the operation of kitchen equipment and in food service
JOB TITLE: Cafeteria Helper - 6 Hrs - District Wide REPORTS TO: Food Service Director EVALUATED BY: Food Service Director JOB SUMMARY: Under the supervision of the Food Service Manager, assists in any area of food preparation in the school kitchen and assumes the responsibility of the operation of the cafeteria in the absence of the Food Service Manager and does related work as required. Reports to Food Service Manager and/or District Food Service Director. QUALIFICATIONS OF POSITION: High School Diploma or equivalent Must be 18 years of age May be required to obtain a First Aid and/or CPR card (training provided) Job related experience is preferred Must be able to pass a fingerprint/background check Ability to maintain a high level of ethical behavior and confidentiality of information about students and staff Ability to work professionally with others and to communicate effectively (both orally and in writing) with students and staff Knowledge of: Methods of preparing, cooking and serving foods in large quantities Basic kitchen utensils and equipment Kitchen sanitation and safety precautions Ability to: Prepare salads, sandwiches and other foods Operate equipment found in school kitchens Supervise student helpers if required Understand and carry out oral and written directions Maintain cooperative relationships with fellow employees and students Maintain a neat, clean and professional appearance Complete tasks assigned by district food service director Obtain an Oregon food handlers card within 30 days of hire. ESSENTIAL DUTIES AND RESPONSIBILITIES: May be responsible for several or all of the following: Assists a Food Service Manager in performing routine preparation duties Assists in food serving Performs cleaning, dishwashing and other duties in the kitchen Assumes being in charge of lunchroom and kitchen in the absence of supervisor Perform physical requirements which may include: Moderate degree of physical stamina and frequent lifting up to 50 lbs Frequent and prolonged standing, sitting, walking, bending, and arm lifting Exposure to conditions of heat and cold Other related duties as assigned POSITION BEGINS: TBD SALARY RANGE: $18.71/hourly CLOSING DATE: Open Until Filled FOR INFORMATION CONTACT: Mike Kelly, Food Services Director Phone: Email: ONLINE APPLICATION SUBMIT: Note: Application must include the following Cover Letter Resume Two current letters of recommendation TalentEd Recruit & Hire
Apr 16, 2024
Full time
JOB TITLE: Cafeteria Helper - 6 Hrs - District Wide REPORTS TO: Food Service Director EVALUATED BY: Food Service Director JOB SUMMARY: Under the supervision of the Food Service Manager, assists in any area of food preparation in the school kitchen and assumes the responsibility of the operation of the cafeteria in the absence of the Food Service Manager and does related work as required. Reports to Food Service Manager and/or District Food Service Director. QUALIFICATIONS OF POSITION: High School Diploma or equivalent Must be 18 years of age May be required to obtain a First Aid and/or CPR card (training provided) Job related experience is preferred Must be able to pass a fingerprint/background check Ability to maintain a high level of ethical behavior and confidentiality of information about students and staff Ability to work professionally with others and to communicate effectively (both orally and in writing) with students and staff Knowledge of: Methods of preparing, cooking and serving foods in large quantities Basic kitchen utensils and equipment Kitchen sanitation and safety precautions Ability to: Prepare salads, sandwiches and other foods Operate equipment found in school kitchens Supervise student helpers if required Understand and carry out oral and written directions Maintain cooperative relationships with fellow employees and students Maintain a neat, clean and professional appearance Complete tasks assigned by district food service director Obtain an Oregon food handlers card within 30 days of hire. ESSENTIAL DUTIES AND RESPONSIBILITIES: May be responsible for several or all of the following: Assists a Food Service Manager in performing routine preparation duties Assists in food serving Performs cleaning, dishwashing and other duties in the kitchen Assumes being in charge of lunchroom and kitchen in the absence of supervisor Perform physical requirements which may include: Moderate degree of physical stamina and frequent lifting up to 50 lbs Frequent and prolonged standing, sitting, walking, bending, and arm lifting Exposure to conditions of heat and cold Other related duties as assigned POSITION BEGINS: TBD SALARY RANGE: $18.71/hourly CLOSING DATE: Open Until Filled FOR INFORMATION CONTACT: Mike Kelly, Food Services Director Phone: Email: ONLINE APPLICATION SUBMIT: Note: Application must include the following Cover Letter Resume Two current letters of recommendation TalentEd Recruit & Hire
Northeast Georgia Health System, Inc
Braselton, Georgia
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
Apr 15, 2024
Full time
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
Job Summary: In a Dual Rate capacity, supervise the Employee Cafeteria day-to-day operation with food and cashiering employees while working as a team to deliver a high-quality dining experience to all employees. Operates a productive, sanitary, team oriented working environment within budgeted guidelines. Qualifications: High school diploma or GED required. Two years related food service experience and/or equivalent combination of education and experience preferred. Knowledge of food preparation, presentation, and cashiering procedures Excellent interpersonal skills as well as documentation. Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Problem-solving abilities Able to quickly perform mathematical computations. Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Ability to speaking effectively before groups of employees of organization. Neat, professional appearance with excellent personal hygiene Must be able to work a flexible schedule including weekends, evenings, and holidays. Essential Job Functions: Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values Ensure overall daily food preparation and cashiering in assigned area ensuring meal preparation meets established standards, service excellence and cleanliness. Ensure requisitioning of food supplies and cost transfers with Stratton Warren ordering system Perform daily checks to ensure the quality of the line set up. Ensure all opening, running, and closing duties are completed by cooks and cashiers. Ensure all appearance and uniform guidelines. Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and perform monthly/quarterly food inventory counts. Participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers. Assist with department reporting and data analysis as required. Able to work all stations to assist cooks and cashiers when busy or provide breaks. Operate a productive, sanitary, team oriented working environment within budgeted guidelines. Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication. Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure. Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities. Trains staff on emergency procedures Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary. Assist with interviewing, selecting, hiring, promotion, demotion, and termination of employees. Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards. Conduct pre-shift meetings to communicate important information. Always provide the highest quality of service to employees and associates. Prepare prep lists and production sheets. Serve as communication liaison to subordinates and to Room Chef, Assistant Executive Chef Complete end of shift logs in a timely and accurate manner Assist with timely and accurate performance appraisals and accurate work history/attendance entries. Able to plan and prepare special menus when necessary. Actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions. Adhere to regulatory, departmental and company policies/procedures in an ethical manner. Ensure all required logbooks and temperature logs, are maintained, and verified. Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications. Properly maintain and store company inventory including utensils, cookware, machinery, POS machines Protect all company assets in regard to waste, breakage, and theft. Adhere to internal control regulations regarding variances. Able to run cash register. Conduct end of shift banking functions Assist cashier functions of voids and overrides. Monitor employees with cash to ensure proper cash handling procedures. Physical, Mental, and Environmental Demands: Must be able to be on feet for 8-hour shift. Must be able to stoop, bend, reach, kneel, twist and grasp. Must be able to have exposure to extreme heat or cold temperatures. Must be able to respond to visual and aural cues. Must be able to read, write, speak, and understand English. Must be physically mobile with reasonable accommodation. Must be able to handle high stress in the work environment and turn stress into high energy. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.Pay: $23 per hour, depending on experience The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Apr 14, 2024
Full time
Job Summary: In a Dual Rate capacity, supervise the Employee Cafeteria day-to-day operation with food and cashiering employees while working as a team to deliver a high-quality dining experience to all employees. Operates a productive, sanitary, team oriented working environment within budgeted guidelines. Qualifications: High school diploma or GED required. Two years related food service experience and/or equivalent combination of education and experience preferred. Knowledge of food preparation, presentation, and cashiering procedures Excellent interpersonal skills as well as documentation. Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Problem-solving abilities Able to quickly perform mathematical computations. Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Ability to speaking effectively before groups of employees of organization. Neat, professional appearance with excellent personal hygiene Must be able to work a flexible schedule including weekends, evenings, and holidays. Essential Job Functions: Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values Ensure overall daily food preparation and cashiering in assigned area ensuring meal preparation meets established standards, service excellence and cleanliness. Ensure requisitioning of food supplies and cost transfers with Stratton Warren ordering system Perform daily checks to ensure the quality of the line set up. Ensure all opening, running, and closing duties are completed by cooks and cashiers. Ensure all appearance and uniform guidelines. Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and perform monthly/quarterly food inventory counts. Participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers. Assist with department reporting and data analysis as required. Able to work all stations to assist cooks and cashiers when busy or provide breaks. Operate a productive, sanitary, team oriented working environment within budgeted guidelines. Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication. Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure. Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities. Trains staff on emergency procedures Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary. Assist with interviewing, selecting, hiring, promotion, demotion, and termination of employees. Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards. Conduct pre-shift meetings to communicate important information. Always provide the highest quality of service to employees and associates. Prepare prep lists and production sheets. Serve as communication liaison to subordinates and to Room Chef, Assistant Executive Chef Complete end of shift logs in a timely and accurate manner Assist with timely and accurate performance appraisals and accurate work history/attendance entries. Able to plan and prepare special menus when necessary. Actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions. Adhere to regulatory, departmental and company policies/procedures in an ethical manner. Ensure all required logbooks and temperature logs, are maintained, and verified. Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications. Properly maintain and store company inventory including utensils, cookware, machinery, POS machines Protect all company assets in regard to waste, breakage, and theft. Adhere to internal control regulations regarding variances. Able to run cash register. Conduct end of shift banking functions Assist cashier functions of voids and overrides. Monitor employees with cash to ensure proper cash handling procedures. Physical, Mental, and Environmental Demands: Must be able to be on feet for 8-hour shift. Must be able to stoop, bend, reach, kneel, twist and grasp. Must be able to have exposure to extreme heat or cold temperatures. Must be able to respond to visual and aural cues. Must be able to read, write, speak, and understand English. Must be physically mobile with reasonable accommodation. Must be able to handle high stress in the work environment and turn stress into high energy. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.Pay: $23 per hour, depending on experience The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Come join awinning team Harrah'sPhiladelphia Casino and Racetrack has been ranked in the Top 10Work Places by four years in a row and was the Number 1 Top Work Place in thePhiladelphia area for 2016 Our award winning team is on a mission to inspire grownups to playand we want you to come join the fun. With over 100,000 square feet of non-stopgaming action, the casino features over 2,400 slots machines, live racingoverlooking the Delaware River, 6 restaurants, and live entertainment Consistently demonstrates superior customer service skills to external and internal guests by displaying Spotlight on Service behaviors. Maintains upbeat, positive attitude, friendly and helpful demeanor, positive energy and enthusiasm from one interaction to the next. Utilizes smiles and frequent eye contact and friendly tone of voice to project warmth and friendliness. Anticipates needs of the guest and provides fast, flawless service. Executes all service programs to assure prioritization of service to very best guests. Checks for satisfaction and properly uses the Service Recovery process to resolve problems when they exist. Promotes Total Rewards programs and Total Rewards registration and membership. Provides a warm farewell and thanks guests for visiting. Promotes Caesars and always projects Caesars in a positive light to guests.Understands and responds to internal customers needs. Communicates in a friendly, respectful and understandable manner. Politely gives consistent, timely and accurate information and finds answer when unsure. Meets expected service delivery times as defined by departments service standards or as required by receiver of service or goods. Is a team player, cooperates with employees within the department as well as other departments. Speaks positively about the company, co-workers and customers. Possess knowledge of Cantonese-style cooking techniques and recipes. Cooks all food orders, including meat, fish, poultry, and related items in a quick, timely and accurate manner. Responsible for checking and ensuring an adequate supply of foods & seasonings at work station. Recognizes and corrects any product discrepancies and variations in quality, standards and specifications. Effectively coaches and assists other Cooks and Cook Intermediates in food product preparation Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Broil, saute, steam, fry, poach, grill and prepare any and all foods needed for the guests orders. Prepares desserts, entrees, soups, and other foods of medium complexity according to directions. Reads food orders from the kitchen printer, prepares it and serves the food in an attractive manner, consistent with the recipes and plating guides. Operates steamer, oven, slicer and other cooking equipment; and controls food production to include Flattop, Fryer, and proper cooking times and temperatures. Ensures cleanliness of food preparation areas, by wiping down workstation and utensils before and after each assignment. Follows safety rules and keeps work area clean & orderly. Maintains and rotates dated food stock. Breaks down workstations, cleans & restocks. Maintains a clean and sanitary work environment as required by the Delaware County Health Department. Opens food service outlets in a timely fashion as instructed. Must be able to work various shifts and hours to include holidays and weekends. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies. Qualifications:High school diploma or equivalent; Culinary Arts education preferred. Minimum of three years of restaurant cook experience required. Required to take and pass a Food Service Sanitation course within ninety (90) days of accepting the position.Literacy and fluency in Cantonese preferred Demonstrates Cantonese-style wok cooking and knowledge in Cantonese sauces, spices, and thickening agentsAbility to correctly lift and transport objects weighing up to 50 lbs.Ability to work a minimum of 8 hours with appropriate mobility and enduranceAbility to work flexible time periods as required of a cook in a casino environmentAbility to recognize different cooking oils and their cooking temperaturesAbility to use knives, other hand-held instruments and other food preparation equipmentMust have a sense of urgency to serve customers properlyAbility to portion, prepare and present meat, poultry and fishAdditional skills required for Cantonese-style cookingAbility to perform all duties of Specialty Cook IntermediateMust be able to obtain and maintain PA Harness license. Physical / Mental Demands: Is able to work in smoke filled environment, and is able to sit and stand for prolonged periods of time. Physically mobile with reasonable accommodations including the ability to lift up to 50 lbs., and the ability to push, pull, reach, bend, twist, stoop and stack. Excellent oral and written communication skills.Must be fluent and literate in English. Must present a well-groomed appearance.Must be able to respond calmly and make rational decisions when required.Must be able to listen and respond to visual and aural cues. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality.DisclaimerThis 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 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). Theperks are countless here at Harrah's Philadelphia Casino and Racetrack Benefit Options: Medical, Dental, Vision, Life Insurance, 401K FREE 24/7 Employee Cafeteria Free Parking for all employees Septa Public transportation drops riders off directly on property Employee Bonus Program Internal Promotion Opportunities Value in Diversity Excelling in Communication to ALL Employees Tuition Reimbursement program Stick with Harrah's, and you can go places. Just climb aboard the mostprogressive career building system in the industry and hold on as CaesarsEntertainment helps you get where you want to be. With programs such as tuitionreimbursement, Exploring Supervisory Opportunities, and the company-wideinternal job posting system, you'll have every opportunity to turn your job atHarrah's into something more. CaesarsEntertainment, Inc. is an Equal Employment Opportunity employer. All qualifiedapplicants will receive consideration for employment without regard to race,national origin, gender, age, religion, disability, sexual orientation, veteranstatus, or marital status.
Apr 14, 2024
Full time
Come join awinning team Harrah'sPhiladelphia Casino and Racetrack has been ranked in the Top 10Work Places by four years in a row and was the Number 1 Top Work Place in thePhiladelphia area for 2016 Our award winning team is on a mission to inspire grownups to playand we want you to come join the fun. With over 100,000 square feet of non-stopgaming action, the casino features over 2,400 slots machines, live racingoverlooking the Delaware River, 6 restaurants, and live entertainment Consistently demonstrates superior customer service skills to external and internal guests by displaying Spotlight on Service behaviors. Maintains upbeat, positive attitude, friendly and helpful demeanor, positive energy and enthusiasm from one interaction to the next. Utilizes smiles and frequent eye contact and friendly tone of voice to project warmth and friendliness. Anticipates needs of the guest and provides fast, flawless service. Executes all service programs to assure prioritization of service to very best guests. Checks for satisfaction and properly uses the Service Recovery process to resolve problems when they exist. Promotes Total Rewards programs and Total Rewards registration and membership. Provides a warm farewell and thanks guests for visiting. Promotes Caesars and always projects Caesars in a positive light to guests.Understands and responds to internal customers needs. Communicates in a friendly, respectful and understandable manner. Politely gives consistent, timely and accurate information and finds answer when unsure. Meets expected service delivery times as defined by departments service standards or as required by receiver of service or goods. Is a team player, cooperates with employees within the department as well as other departments. Speaks positively about the company, co-workers and customers. Possess knowledge of Cantonese-style cooking techniques and recipes. Cooks all food orders, including meat, fish, poultry, and related items in a quick, timely and accurate manner. Responsible for checking and ensuring an adequate supply of foods & seasonings at work station. Recognizes and corrects any product discrepancies and variations in quality, standards and specifications. Effectively coaches and assists other Cooks and Cook Intermediates in food product preparation Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Broil, saute, steam, fry, poach, grill and prepare any and all foods needed for the guests orders. Prepares desserts, entrees, soups, and other foods of medium complexity according to directions. Reads food orders from the kitchen printer, prepares it and serves the food in an attractive manner, consistent with the recipes and plating guides. Operates steamer, oven, slicer and other cooking equipment; and controls food production to include Flattop, Fryer, and proper cooking times and temperatures. Ensures cleanliness of food preparation areas, by wiping down workstation and utensils before and after each assignment. Follows safety rules and keeps work area clean & orderly. Maintains and rotates dated food stock. Breaks down workstations, cleans & restocks. Maintains a clean and sanitary work environment as required by the Delaware County Health Department. Opens food service outlets in a timely fashion as instructed. Must be able to work various shifts and hours to include holidays and weekends. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies. Qualifications:High school diploma or equivalent; Culinary Arts education preferred. Minimum of three years of restaurant cook experience required. Required to take and pass a Food Service Sanitation course within ninety (90) days of accepting the position.Literacy and fluency in Cantonese preferred Demonstrates Cantonese-style wok cooking and knowledge in Cantonese sauces, spices, and thickening agentsAbility to correctly lift and transport objects weighing up to 50 lbs.Ability to work a minimum of 8 hours with appropriate mobility and enduranceAbility to work flexible time periods as required of a cook in a casino environmentAbility to recognize different cooking oils and their cooking temperaturesAbility to use knives, other hand-held instruments and other food preparation equipmentMust have a sense of urgency to serve customers properlyAbility to portion, prepare and present meat, poultry and fishAdditional skills required for Cantonese-style cookingAbility to perform all duties of Specialty Cook IntermediateMust be able to obtain and maintain PA Harness license. Physical / Mental Demands: Is able to work in smoke filled environment, and is able to sit and stand for prolonged periods of time. Physically mobile with reasonable accommodations including the ability to lift up to 50 lbs., and the ability to push, pull, reach, bend, twist, stoop and stack. Excellent oral and written communication skills.Must be fluent and literate in English. Must present a well-groomed appearance.Must be able to respond calmly and make rational decisions when required.Must be able to listen and respond to visual and aural cues. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality.DisclaimerThis 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 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). Theperks are countless here at Harrah's Philadelphia Casino and Racetrack Benefit Options: Medical, Dental, Vision, Life Insurance, 401K FREE 24/7 Employee Cafeteria Free Parking for all employees Septa Public transportation drops riders off directly on property Employee Bonus Program Internal Promotion Opportunities Value in Diversity Excelling in Communication to ALL Employees Tuition Reimbursement program Stick with Harrah's, and you can go places. Just climb aboard the mostprogressive career building system in the industry and hold on as CaesarsEntertainment helps you get where you want to be. With programs such as tuitionreimbursement, Exploring Supervisory Opportunities, and the company-wideinternal job posting system, you'll have every opportunity to turn your job atHarrah's into something more. CaesarsEntertainment, Inc. is an Equal Employment Opportunity employer. All qualifiedapplicants will receive consideration for employment without regard to race,national origin, gender, age, religion, disability, sexual orientation, veteranstatus, or marital status.
Northeast Georgia Health System, Inc
Gainesville, Georgia
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
Apr 11, 2024
Full time
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
Whitsons Culinary Group
Peterborough, New Hampshire
SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner and delivery to schools on campus ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Prepares and serves food according to menus and in correct portion sizes as mandated by yield guides. Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing. Brews coffee, fills beverage machines, sets up hot and/or cold food area. Delivers, when necessary, food to staff, students and catering events. Complies with all state, Federal, local health department requirements for safe food handling Complies with all client location security protocols and guidelines Checks and stores incoming supplies. Follows assigned break schedules. Collects and strips trays for dishwashing and participates in ware washing if assigned Stores silverware, dishes, glasses, cups, pots, etc. Participates on safety committee. Attends all mandatory in-service programs. Manages POS/cash handling if applicable for position ADDITIONAL DUTIES AND RESPONSIBILITIES: Adheres to all Whitsons policies and procedures at all times Supports the goals, objective and mission statement set forth by Whitsons. Complies with all requirements of the mandated food handling certification requirements Delivers food to other locations on campus Performs all other duties as assigned. Education: - High school graduate or equivalent. - Must complete all Whitsons and other mandated training as necessary Other Qualifications, Experience and Competencies: - Ability to speak and read English in order to understand and perform job assignments. - 1 year professional food service experience preferred - Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear - Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. - Be standing on feet majority of the workday in addition to walking back and forth. - Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. - Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: - The work is performed primarily in the kitchen and on the serving line - Standing most of the work day is required. - Work requires movement in and out of store rooms and freezers - Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. - The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Apr 10, 2024
Full time
SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner and delivery to schools on campus ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Prepares and serves food according to menus and in correct portion sizes as mandated by yield guides. Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing. Brews coffee, fills beverage machines, sets up hot and/or cold food area. Delivers, when necessary, food to staff, students and catering events. Complies with all state, Federal, local health department requirements for safe food handling Complies with all client location security protocols and guidelines Checks and stores incoming supplies. Follows assigned break schedules. Collects and strips trays for dishwashing and participates in ware washing if assigned Stores silverware, dishes, glasses, cups, pots, etc. Participates on safety committee. Attends all mandatory in-service programs. Manages POS/cash handling if applicable for position ADDITIONAL DUTIES AND RESPONSIBILITIES: Adheres to all Whitsons policies and procedures at all times Supports the goals, objective and mission statement set forth by Whitsons. Complies with all requirements of the mandated food handling certification requirements Delivers food to other locations on campus Performs all other duties as assigned. Education: - High school graduate or equivalent. - Must complete all Whitsons and other mandated training as necessary Other Qualifications, Experience and Competencies: - Ability to speak and read English in order to understand and perform job assignments. - 1 year professional food service experience preferred - Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear - Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. - Be standing on feet majority of the workday in addition to walking back and forth. - Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. - Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: - The work is performed primarily in the kitchen and on the serving line - Standing most of the work day is required. - Work requires movement in and out of store rooms and freezers - Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. - The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Bargaining Unit: Food Service Work Year: 9 months per year Work Day: 4.5 hours per day FTE: .5625, Part Time Salary: K-1, $15.01 to $16.00 per hour, DOE Job Summary The School Cafeteria Assistant assists in preparing and serving meals and supports all aspects daily kitchen duties, working independently in a fast-paced work environment within limited timelines. The position has a retirement association with the Public Employees' Retirement System (PERS). Job Requirements The following are required: A high school diploma or equivalent. Two years of related work experience may be considered in lieu of the education requirement. Must be proficient in basic math such as addition, subtraction, and multiplication. Must attend the four-hour ASD Serving It Safe food safety course and pass the associated examination within 21 calendar days from date of hire into the position. The following are preferred: Experience using a touch screen point of sale system and knowledge of cashiering practices and procedures. Previous food service experience. Essential Job Functions Assists in food preparation, cooking, heating, filling of meal orders for cashiers, and demonstrates through work efforts an understanding of sanitation and food service practices and procedures. Works independently in a fast-paced work environment within limited timelines. Sorts and stores food deliveries and reports supply shortages. Assists in basic inventory needs and record keeping assignments, preparing simple reports and recording data as needed. Operates point of sale system, makes change, and counts daily receivables. Wipes counters, cleans and sanitizes equipment, refrigerators, and freezers, sweeps and mops floors, washes daily laundry, and performs other routine cleaning/sanitation tasks. Transfers trays, baskets, containers, utensils, and food items from one location to another as necessary. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, other Anchorage School District personnel, and the public. Physical /Mental Demands The physical demands of this job require frequent standing, walking, sitting, speaking and hearing. Specific visual abilities are also required. The employee is regularly required to reach with his/her hands and arms and occasionally lift items weighing less than 40 lbs. Additionally, the employee must be able to understand vague and implicit instructions, be able to readily recall facts and details, handle conflict and make effective decisions under pressure. The employee must have the ability to effectively manage the stress of working with students, parents, and other employees representing diverse cultures, personalities, and work styles in a dynamic work environment. The Anchorage School District is committed to providing reasonable accommodations, according to applicable state and federal laws, to all individuals with a qualified physical or mental disability. Work Environment Work is performed in a professional environment with a wide variety of individuals having differing functions, personalities and abilities, including working with diverse groups of people in a variety of different settings. While performing the duties of this job the employee may be regularly exposed to a video display. The employee may be exposed to outdoor weather conditions. The noise level in the work environment is usually moderate. Additional Job Information This job description in no way states or implies that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job-related instructions and to perform any other job related duties as requested by any person authorized to give instructions or assignments. Anchorage School District (ASD) employees must possess the ability to read and write in English. This also includes the ability to communicate in English with school staff, co-workers, and the public; as well as have the ability to comprehend and carry out oral and written directions and understand and follow English instructions and written documents. Offers of employment are contingent upon completion of a satisfactory criminal background check. For certificated positions, this is in addition to the background check conducted through the certification process with the Alaska State Department of Education and Early Development (DEED). This position may be required to work in ASD facilities on the military installations (JBER). Please visit the government REAL ID website for additional information. The Anchorage School District is an equal employment opportunity employer.
Apr 07, 2024
Full time
Bargaining Unit: Food Service Work Year: 9 months per year Work Day: 4.5 hours per day FTE: .5625, Part Time Salary: K-1, $15.01 to $16.00 per hour, DOE Job Summary The School Cafeteria Assistant assists in preparing and serving meals and supports all aspects daily kitchen duties, working independently in a fast-paced work environment within limited timelines. The position has a retirement association with the Public Employees' Retirement System (PERS). Job Requirements The following are required: A high school diploma or equivalent. Two years of related work experience may be considered in lieu of the education requirement. Must be proficient in basic math such as addition, subtraction, and multiplication. Must attend the four-hour ASD Serving It Safe food safety course and pass the associated examination within 21 calendar days from date of hire into the position. The following are preferred: Experience using a touch screen point of sale system and knowledge of cashiering practices and procedures. Previous food service experience. Essential Job Functions Assists in food preparation, cooking, heating, filling of meal orders for cashiers, and demonstrates through work efforts an understanding of sanitation and food service practices and procedures. Works independently in a fast-paced work environment within limited timelines. Sorts and stores food deliveries and reports supply shortages. Assists in basic inventory needs and record keeping assignments, preparing simple reports and recording data as needed. Operates point of sale system, makes change, and counts daily receivables. Wipes counters, cleans and sanitizes equipment, refrigerators, and freezers, sweeps and mops floors, washes daily laundry, and performs other routine cleaning/sanitation tasks. Transfers trays, baskets, containers, utensils, and food items from one location to another as necessary. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, other Anchorage School District personnel, and the public. Physical /Mental Demands The physical demands of this job require frequent standing, walking, sitting, speaking and hearing. Specific visual abilities are also required. The employee is regularly required to reach with his/her hands and arms and occasionally lift items weighing less than 40 lbs. Additionally, the employee must be able to understand vague and implicit instructions, be able to readily recall facts and details, handle conflict and make effective decisions under pressure. The employee must have the ability to effectively manage the stress of working with students, parents, and other employees representing diverse cultures, personalities, and work styles in a dynamic work environment. The Anchorage School District is committed to providing reasonable accommodations, according to applicable state and federal laws, to all individuals with a qualified physical or mental disability. Work Environment Work is performed in a professional environment with a wide variety of individuals having differing functions, personalities and abilities, including working with diverse groups of people in a variety of different settings. While performing the duties of this job the employee may be regularly exposed to a video display. The employee may be exposed to outdoor weather conditions. The noise level in the work environment is usually moderate. Additional Job Information This job description in no way states or implies that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job-related instructions and to perform any other job related duties as requested by any person authorized to give instructions or assignments. Anchorage School District (ASD) employees must possess the ability to read and write in English. This also includes the ability to communicate in English with school staff, co-workers, and the public; as well as have the ability to comprehend and carry out oral and written directions and understand and follow English instructions and written documents. Offers of employment are contingent upon completion of a satisfactory criminal background check. For certificated positions, this is in addition to the background check conducted through the certification process with the Alaska State Department of Education and Early Development (DEED). This position may be required to work in ASD facilities on the military installations (JBER). Please visit the government REAL ID website for additional information. The Anchorage School District is an equal employment opportunity employer.
Panama-Buena Vista Union School District
Bakersfield, California
Summary: Performs service-level duties to assist with food preparation, counter setup, and serving. Assists in cleaning, storing and receiving of food and supplies; performs other related work as assigned. Essential Duties & Responsibilities: Prepares, assembles, counts, and cleans, slices, cuts, or otherwise portions food items such as, but not limited to, fruits, vegetables, frozen and cooked items used for packaging and ingredients. Cuts fruits and vegetables and prepares serving trays. Assembles standardized portions of food items, places on food carts, and may assist with delivering meals to classrooms. Participates in arranging café service lines and individually packaged food items so that students can make easy selection. Assists in arranging equipment and service lines in remote locations. Serves food items according to specified portions and pre-determined menus and standardized recipes. Follows proper food handling procedures. Operates miscellaneous kitchen equipment such as a commercial food processor, mixer, slicing machine, dishwasher, and warming oven. Assists in cooking, baking and otherwise preparing meat and bread products using specialized equipment designated for institutional food preparation. Assists in receiving, inspecting, storing, and rotating inventory. Participates in preparing food for field trips and other prescheduled events. Records food temperatures at required intervals during the food preparation process. Cleans, washes, and sanitizes kitchen equipment, food preparation and servicing area surfaces, and sweeps floors, all contributing to maintaining a safe work environment and complying with Health Department standards. Learns and may serve as a point-of-sale cashier, accepting money, entering data into computerized program and assisting in compilation of daily receipts. Works with custodial and maintenance staff to ensure the efficient operation of the kitchen and equipment. Attends meetings and trainings required by district. Performs other duties as assigned that support the overall objective of the position Qualifications: Knowledge and Skills: The position requires basic knowledge of institutional quantity food preparation, cooking methods, procedures and service; weights and measures; and kitchen safety and sanitation. Requires sufficient language and reading skill to understand and verbalize work instructions. Requires sufficient human relations skill to exhibit positive customer service and work as a productive member of a team. Abilities: Requires the ability to perform the routine duties of the position under direct supervision. Requires the ability to understand, interpret, and follow oral and written instructions. Requires the ability to add and subtract, using decimals and fractions. Requires the ability to work varying shifts and locations. Requires the ability to obtain a ServSafe certificate. Education and Experience: High School diploma or GED. Licenses and Certificates: Requires a valid California driver's license. May require ServSafe certification. Additional Requirement: Must pass an approved pre-placement medical assessment. Application Requirements: Resume. High School diploma or GED. Salary and Terms of Service: Salary range (15) $16.48 - $20.26 per hour, eight (8) steps, five (5) hours per day and five (5) days per week (M-F). Holidays, sick leave and vacation benefits. Prepaid family dental, medical, and vision insurance, prepaid life insurance plan for employee only, prorated according to number of hours worked. Required Application Procedure: Apply Online. An online application and all documents supporting the application requirements noted above must accompany your application by the closing date in order to receive consideration for this position. It shall be the applicant's responsibility to supply copies of all documentation, letters of recommendation etc. or other related materials. Selection Procedure: A screening committee will evaluate each application, personal resume, and other letters of reference. Interviews will be scheduled for qualified applicants. If after interviews suitable applicants are not found, the search will continue. As required by California State Law, should you be employed by the District, your fingerprints will be taken and submitted to the Justice Department and the FBI for a background check. Processing fee will be at applicant's expense.
Apr 04, 2024
Full time
Summary: Performs service-level duties to assist with food preparation, counter setup, and serving. Assists in cleaning, storing and receiving of food and supplies; performs other related work as assigned. Essential Duties & Responsibilities: Prepares, assembles, counts, and cleans, slices, cuts, or otherwise portions food items such as, but not limited to, fruits, vegetables, frozen and cooked items used for packaging and ingredients. Cuts fruits and vegetables and prepares serving trays. Assembles standardized portions of food items, places on food carts, and may assist with delivering meals to classrooms. Participates in arranging café service lines and individually packaged food items so that students can make easy selection. Assists in arranging equipment and service lines in remote locations. Serves food items according to specified portions and pre-determined menus and standardized recipes. Follows proper food handling procedures. Operates miscellaneous kitchen equipment such as a commercial food processor, mixer, slicing machine, dishwasher, and warming oven. Assists in cooking, baking and otherwise preparing meat and bread products using specialized equipment designated for institutional food preparation. Assists in receiving, inspecting, storing, and rotating inventory. Participates in preparing food for field trips and other prescheduled events. Records food temperatures at required intervals during the food preparation process. Cleans, washes, and sanitizes kitchen equipment, food preparation and servicing area surfaces, and sweeps floors, all contributing to maintaining a safe work environment and complying with Health Department standards. Learns and may serve as a point-of-sale cashier, accepting money, entering data into computerized program and assisting in compilation of daily receipts. Works with custodial and maintenance staff to ensure the efficient operation of the kitchen and equipment. Attends meetings and trainings required by district. Performs other duties as assigned that support the overall objective of the position Qualifications: Knowledge and Skills: The position requires basic knowledge of institutional quantity food preparation, cooking methods, procedures and service; weights and measures; and kitchen safety and sanitation. Requires sufficient language and reading skill to understand and verbalize work instructions. Requires sufficient human relations skill to exhibit positive customer service and work as a productive member of a team. Abilities: Requires the ability to perform the routine duties of the position under direct supervision. Requires the ability to understand, interpret, and follow oral and written instructions. Requires the ability to add and subtract, using decimals and fractions. Requires the ability to work varying shifts and locations. Requires the ability to obtain a ServSafe certificate. Education and Experience: High School diploma or GED. Licenses and Certificates: Requires a valid California driver's license. May require ServSafe certification. Additional Requirement: Must pass an approved pre-placement medical assessment. Application Requirements: Resume. High School diploma or GED. Salary and Terms of Service: Salary range (15) $16.48 - $20.26 per hour, eight (8) steps, five (5) hours per day and five (5) days per week (M-F). Holidays, sick leave and vacation benefits. Prepaid family dental, medical, and vision insurance, prepaid life insurance plan for employee only, prorated according to number of hours worked. Required Application Procedure: Apply Online. An online application and all documents supporting the application requirements noted above must accompany your application by the closing date in order to receive consideration for this position. It shall be the applicant's responsibility to supply copies of all documentation, letters of recommendation etc. or other related materials. Selection Procedure: A screening committee will evaluate each application, personal resume, and other letters of reference. Interviews will be scheduled for qualified applicants. If after interviews suitable applicants are not found, the search will continue. As required by California State Law, should you be employed by the District, your fingerprints will be taken and submitted to the Justice Department and the FBI for a background check. Processing fee will be at applicant's expense.
Panama-Buena Vista Union School District
Bakersfield, California
Summary: Performs service-level duties to assist with food preparation, counter setup, and serving. Assists in cleaning, storing and receiving of food and supplies; performs other related work as assigned. Essential Duties & Responsibilities: Prepares, assembles, counts, and cleans, slices, cuts, or otherwise portions food items such as, but not limited to, fruits, vegetables, frozen and cooked items used for packaging and ingredients. Cuts fruits and vegetables and prepares serving trays. Assembles standardized portions of food items, places on food carts, and may assist with delivering meals to classrooms. Participates in arranging café service lines and individually packaged food items so that students can make easy selection. Assists in arranging equipment and service lines in remote locations. Serves food items according to specified portions and pre-determined menus and standardized recipes. Follows proper food handling procedures. Operates miscellaneous kitchen equipment such as a commercial food processor, mixer, slicing machine, dishwasher, and warming oven. Assists in cooking, baking and otherwise preparing meat and bread products using specialized equipment designated for institutional food preparation. Assists in receiving, inspecting, storing, and rotating inventory. Participates in preparing food for field trips and other prescheduled events. Records food temperatures at required intervals during the food preparation process. Cleans, washes, and sanitizes kitchen equipment, food preparation and servicing area surfaces, and sweeps floors, all contributing to maintaining a safe work environment and complying with Health Department standards. Learns and may serve as a point-of-sale cashier, accepting money, entering data into computerized program and assisting in compilation of daily receipts. Works with custodial and maintenance staff to ensure the efficient operation of the kitchen and equipment. Attends meetings and trainings required by district. Performs other duties as assigned that support the overall objective of the position Qualifications: Knowledge and Skills: The position requires basic knowledge of institutional quantity food preparation, cooking methods, procedures and service; weights and measures; and kitchen safety and sanitation. Requires sufficient language and reading skill to understand and verbalize work instructions. Requires sufficient human relations skill to exhibit positive customer service and work as a productive member of a team. Abilities: Requires the ability to perform the routine duties of the position under direct supervision. Requires the ability to understand, interpret, and follow oral and written instructions. Requires the ability to add and subtract, using decimals and fractions. Requires the ability to work varying shifts and locations. Requires the ability to obtain a ServSafe certificate. Education and Experience: High School diploma or GED. Licenses and Certificates: Requires a valid California driver's license. May require ServSafe certification. Additional Requirement: Must pass an approved pre-placement medical assessment. Application Requirements: Resume. High School diploma or GED. Salary and Terms of Service: Salary range (15) $16.48 - $20.26 per hour, eight (8) steps, 3-4 hours per day and five (5) days per week (M-F). Holidays, sick leave and vacation benefits. Required Application Procedure: Apply Online. An online application and all documents supporting the application requirements noted above must accompany your application by the closing date in order to receive consideration for this position. It shall be the applicant's responsibility to supply copies of all documentation, letters of recommendation etc. or other related materials. Selection Procedure: A screening committee will evaluate each application, personal resume, and other letters of reference. Interviews will be scheduled for qualified applicants. If after interviews suitable applicants are not found, the search will continue. As required by California State Law, should you be employed by the District, your fingerprints will be taken and submitted to the Justice Department and the FBI for a background check. Processing fee will be at applicant's expense. This job/class description, describes the general nature of the work performed, representative duties as well as the typical qualifications needed for acceptable performance. It is not intended to be a complete list of all responsibilities, duties, work steps, and skills required of the job.
Apr 04, 2024
Full time
Summary: Performs service-level duties to assist with food preparation, counter setup, and serving. Assists in cleaning, storing and receiving of food and supplies; performs other related work as assigned. Essential Duties & Responsibilities: Prepares, assembles, counts, and cleans, slices, cuts, or otherwise portions food items such as, but not limited to, fruits, vegetables, frozen and cooked items used for packaging and ingredients. Cuts fruits and vegetables and prepares serving trays. Assembles standardized portions of food items, places on food carts, and may assist with delivering meals to classrooms. Participates in arranging café service lines and individually packaged food items so that students can make easy selection. Assists in arranging equipment and service lines in remote locations. Serves food items according to specified portions and pre-determined menus and standardized recipes. Follows proper food handling procedures. Operates miscellaneous kitchen equipment such as a commercial food processor, mixer, slicing machine, dishwasher, and warming oven. Assists in cooking, baking and otherwise preparing meat and bread products using specialized equipment designated for institutional food preparation. Assists in receiving, inspecting, storing, and rotating inventory. Participates in preparing food for field trips and other prescheduled events. Records food temperatures at required intervals during the food preparation process. Cleans, washes, and sanitizes kitchen equipment, food preparation and servicing area surfaces, and sweeps floors, all contributing to maintaining a safe work environment and complying with Health Department standards. Learns and may serve as a point-of-sale cashier, accepting money, entering data into computerized program and assisting in compilation of daily receipts. Works with custodial and maintenance staff to ensure the efficient operation of the kitchen and equipment. Attends meetings and trainings required by district. Performs other duties as assigned that support the overall objective of the position Qualifications: Knowledge and Skills: The position requires basic knowledge of institutional quantity food preparation, cooking methods, procedures and service; weights and measures; and kitchen safety and sanitation. Requires sufficient language and reading skill to understand and verbalize work instructions. Requires sufficient human relations skill to exhibit positive customer service and work as a productive member of a team. Abilities: Requires the ability to perform the routine duties of the position under direct supervision. Requires the ability to understand, interpret, and follow oral and written instructions. Requires the ability to add and subtract, using decimals and fractions. Requires the ability to work varying shifts and locations. Requires the ability to obtain a ServSafe certificate. Education and Experience: High School diploma or GED. Licenses and Certificates: Requires a valid California driver's license. May require ServSafe certification. Additional Requirement: Must pass an approved pre-placement medical assessment. Application Requirements: Resume. High School diploma or GED. Salary and Terms of Service: Salary range (15) $16.48 - $20.26 per hour, eight (8) steps, 3-4 hours per day and five (5) days per week (M-F). Holidays, sick leave and vacation benefits. Required Application Procedure: Apply Online. An online application and all documents supporting the application requirements noted above must accompany your application by the closing date in order to receive consideration for this position. It shall be the applicant's responsibility to supply copies of all documentation, letters of recommendation etc. or other related materials. Selection Procedure: A screening committee will evaluate each application, personal resume, and other letters of reference. Interviews will be scheduled for qualified applicants. If after interviews suitable applicants are not found, the search will continue. As required by California State Law, should you be employed by the District, your fingerprints will be taken and submitted to the Justice Department and the FBI for a background check. Processing fee will be at applicant's expense. This job/class description, describes the general nature of the work performed, representative duties as well as the typical qualifications needed for acceptable performance. It is not intended to be a complete list of all responsibilities, duties, work steps, and skills required of the job.
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 950 ZIP Code: 92111 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Apr 19, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 950 ZIP Code: 92111 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
POSITION PURPOSE: Performs work to prepare, cook and serve meals, salads, and a la-carte items; prepares entrees, vegetables, and other side dishes according to standardized recipes and keeps accurate documentation of food preparation. Responsible for collecting monies, accurate meal counts, and recording fees received for the purchase of meals and other food. MINIMUM QUALIFICATIONS: KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) Excellent customer service skills; Critical thinking and problem-solving skills; Ability to work independently and as a team member and complete tasks in the absence of clear direction; Ability to meet deadlines; Ability to perform basic mathematical calculations required for completion of records and reports; Ability to read, interpret, and administer detailed instructions and recipes in large quantities; Ability to communicate information clearly and concisely both in oral and written form using a variety of communication techniques and tools to ensure the appropriate flow of information, collaborative efforts, and feedback; Ability to establish and maintain effective working relationships with school system staff, students, parents, and the community. EDUCATION, TRAINING, AND EXPERIENCE High School diploma or equivalent. PREFERRED QUALIFICATIONS: Food service and/or cashier experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: Performs work to prepare, cook, and serve meals, salads, and a la-carte items; prepares entrees, vegetables, and other side dishes according to standardized recipes and keeps accurate documentation of food preparation. Serves as a cashier in the school cafeteria to collect money; responsible for accurate records of all food leaving the serving line by accurately using a computerized point of sale system to record sales. Follows accurate procedures for the exchange and collection of monies, assists in the preparation of deposits. Participates in on-the-job training to understand requirements of the federally reimbursable meals, identification of meals on the serving line, and food preparation. Reads, interprets and follows standardized recipes for food preparation in a school cafeteria. Ensures the kitchen area, equipment, and utensils are kept clean according to sanitation codes; follows a schedule for maintaining cleanliness. Performs various housekeeping duties that may include sweeping and mopping floors, wiping or washing tables and chairs, cleaning the bathroom, and cleaning the serving, receiving and dining areas. Complies with policies and procedures in the Wake County Public Schools Child Nutrition Handbook. Provides effective communication and customer service to students, parents, and school system staff as appropriate. Performs other related duties, as assigned. WORKING CONDITIONS: PHYSICAL ENVIRONMENT Must be able to use a variety of equipment such as computers, scanners, copiers, and cafeteria/food preparation equipment. Must be able to communicate effectively. Requires the ability to lift, carry, push, pull or otherwise move objects up to forty pounds. Due to the amount of time spent standing and/or walking, physical requirements are consistent with those for heavy work. All employees are expected to request assistance when needed and work collaboratively. WORK ENVIRONMENT Must be able to work in an office and school cafeteria environment and come into direct contact with school system staff, students, parents, and the community. EFFECTIVE DATE: 5/2023 DISCLAIMER: The above statements are intended to describe the general purpose and responsibilities assigned to this position. They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills that may be required of the employees assigned to this position. This description may be revised by the supervisor, with HR review and approval, at any time.
Apr 19, 2024
Full time
POSITION PURPOSE: Performs work to prepare, cook and serve meals, salads, and a la-carte items; prepares entrees, vegetables, and other side dishes according to standardized recipes and keeps accurate documentation of food preparation. Responsible for collecting monies, accurate meal counts, and recording fees received for the purchase of meals and other food. MINIMUM QUALIFICATIONS: KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) Excellent customer service skills; Critical thinking and problem-solving skills; Ability to work independently and as a team member and complete tasks in the absence of clear direction; Ability to meet deadlines; Ability to perform basic mathematical calculations required for completion of records and reports; Ability to read, interpret, and administer detailed instructions and recipes in large quantities; Ability to communicate information clearly and concisely both in oral and written form using a variety of communication techniques and tools to ensure the appropriate flow of information, collaborative efforts, and feedback; Ability to establish and maintain effective working relationships with school system staff, students, parents, and the community. EDUCATION, TRAINING, AND EXPERIENCE High School diploma or equivalent. PREFERRED QUALIFICATIONS: Food service and/or cashier experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: Performs work to prepare, cook, and serve meals, salads, and a la-carte items; prepares entrees, vegetables, and other side dishes according to standardized recipes and keeps accurate documentation of food preparation. Serves as a cashier in the school cafeteria to collect money; responsible for accurate records of all food leaving the serving line by accurately using a computerized point of sale system to record sales. Follows accurate procedures for the exchange and collection of monies, assists in the preparation of deposits. Participates in on-the-job training to understand requirements of the federally reimbursable meals, identification of meals on the serving line, and food preparation. Reads, interprets and follows standardized recipes for food preparation in a school cafeteria. Ensures the kitchen area, equipment, and utensils are kept clean according to sanitation codes; follows a schedule for maintaining cleanliness. Performs various housekeeping duties that may include sweeping and mopping floors, wiping or washing tables and chairs, cleaning the bathroom, and cleaning the serving, receiving and dining areas. Complies with policies and procedures in the Wake County Public Schools Child Nutrition Handbook. Provides effective communication and customer service to students, parents, and school system staff as appropriate. Performs other related duties, as assigned. WORKING CONDITIONS: PHYSICAL ENVIRONMENT Must be able to use a variety of equipment such as computers, scanners, copiers, and cafeteria/food preparation equipment. Must be able to communicate effectively. Requires the ability to lift, carry, push, pull or otherwise move objects up to forty pounds. Due to the amount of time spent standing and/or walking, physical requirements are consistent with those for heavy work. All employees are expected to request assistance when needed and work collaboratively. WORK ENVIRONMENT Must be able to work in an office and school cafeteria environment and come into direct contact with school system staff, students, parents, and the community. EFFECTIVE DATE: 5/2023 DISCLAIMER: The above statements are intended to describe the general purpose and responsibilities assigned to this position. They are not intended to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and skills that may be required of the employees assigned to this position. This description may be revised by the supervisor, with HR review and approval, at any time.
Xanterra Parks & Resorts
Yellowstone National Park, Wyoming
Overview This posting is for students enrolled in the ACMNP or CRU program. If you are not a member of this group, please do not apply. Tim Schuman; and Lauren Eisenhart are the administrators of the group. Live. Work. Explore. as a part of our ACMNP and CRU team in Yellowstone National Park! Are you enthusiastic about hospitality, people, and beautiful places? By working at Yellowstone National Park, you will get all three! Our ACMNP and CRU students work with our lodging and Food & Beverage department. Job Summary: As a Room Attendant, you will clean and prepare guest rooms (strip and make beds, clean toilets, vacuum) cleaning 14-20 rooms each day. As a Kitchen Staff, you will perform a variety of tasks in and around the back of the house area of our dining facilities, below are the tasks you may be asked to do during your shift. The Details:Position Type: SeasonalSeason Dates: May-AugustPay: $15/hr.Schedule: Typical schedule is 40 hours, 5 days/per week (may include shift work, weekends, evenings, and holidays) Why Yellowstone National Park?We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection, we are the primary authorized concessionaire in Yellowstone, and proud stewards of the park. Life in Yellowstone: Employee housing (dormitory-style) and on-site employee meals (cafeteria-style). Room & Board costs equal to $17.00/day and are deducted bi-weekly (approximately $234.00) from your paycheck Free on-site laundry facility, Wi-Fi (limited bandwidth), and utilities included No Wyoming state taxes deducted from your paycheck A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities Meet people of all ages from all over the country and world! Benefits and Perks: Free Employee Recreation Program (recreation centers, athletics, gear rentals, seminars, van trips, hiking, and more). Employee discounts on retail, food & beverage, lodging, and activities in Yellowstone Employee discounts at local gateway communities Access to maintained campgrounds and back country campsites inside and around the park Over 1,000 miles of hiking trails inside the park itself Fresh air, breathtaking views, and clear night skies World-class wildlife viewing of bison, elk, moose, wolves, bears, and more Approximately 500 geysers (the largest concentration in the world) and hot springs, including Grand Prismatic, the third largest in the world Responsibilities Room Attendant You will be responsible for making guest accommodations comfortable and inviting with the best in service courtesy and care. A typical shift includes servicing 14-20 rooms. Provide our guests with the best in service, courtesy and care by cleaning and prepare guest rooms. Comply with procedures for chemical use and room cleaning systems. Comply with the Housekeeping policies and procedures. Comply with key security and use procedures. Comply with proper Lost & Found procedures. Work safely to avoid injuries and accidents including wearing proper Personal Protective Equipment. Report unsafe conditions and maintenance concerns to the Rooms Inspector. Kitchen Crew As a Kitchen Staff, you will perform a variety of tasks in and around the back of the house area of our dining facilities, below are the tasks you may be asked to do during your shift. Dishwasher, Pot Washer, Steward: you will be responsible for cleaning all kitchen service ware and general kitchen area. Cafeteria Busser, Hot Runner, Cafeteria Server, Cold Runner: you will be responsible for prep, set-up, service, clean up, and restocking of food service areas. Cafeteria Cashier: you will enter all food and beverage items into the Point of Sale system, collect accurate payment from the guest, securely handle and balance a cash bank, process all forms of payment, and accurately deposit all sales. Buffet Runner, Buffet Server: you will be responsible for prep, set-up, service, clean up and restocking of guest buffets. Pantry Line, Bulk Prep, Sandwich Person, A.M. Pantry, P.M. Pantry: you will be responsible for preparation of bulk items, salad bar items, to order items, etc. as needed for guest and employee service. Adhere to all sanitation requirements including product rotation, temperature tracking maintenance, storage procedures, cooking requirements, and handling techniques. Maintain appearance and uniform standards. Maintain cleanliness of all kitchens, dining, and service areas. Ensure work area is orderly and properly stocked. Develop and maintain positive communication and teamwork with all co-workers and supervisors. Qualifications Time Management Organizational skills Physical Requirements include: Room Attendant physical requirements Organizational and Time management skills Ability to follow instructions and count accurately Follow work patterns consistently Ability to communicate with others effectively Stretching, walking, bending, kneeling, climbing up and down stairs, and lifting up to 50 pounds Pushing or pulling 50-75-pound housekeeping carts and bins Working with cleaning chemicals Working indoors and outside in extreme heat or cold Kitchen Crew physical requirements Ability to organize and prioritize under pressure while maintaining a calm and pleasant demeanor. Ability to communicate effectively with guests, co-workers, and supervisors. Ability to absorb large amounts of information quickly: Service procedures, menus, and set-up requirements. Knowledge of basic sanitation and kitchen equipment skills. Must be able to stand, walk for long periods of time, approximately 8 hours. Must be able to lift and carry a minimum of 50 pounds. Must be able to bend, stretch, and reach for extended periods of time. Must be able to work in differing environments, i.e., cold freezers, hot prep areas, outside areas. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.
Apr 19, 2024
Full time
Overview This posting is for students enrolled in the ACMNP or CRU program. If you are not a member of this group, please do not apply. Tim Schuman; and Lauren Eisenhart are the administrators of the group. Live. Work. Explore. as a part of our ACMNP and CRU team in Yellowstone National Park! Are you enthusiastic about hospitality, people, and beautiful places? By working at Yellowstone National Park, you will get all three! Our ACMNP and CRU students work with our lodging and Food & Beverage department. Job Summary: As a Room Attendant, you will clean and prepare guest rooms (strip and make beds, clean toilets, vacuum) cleaning 14-20 rooms each day. As a Kitchen Staff, you will perform a variety of tasks in and around the back of the house area of our dining facilities, below are the tasks you may be asked to do during your shift. The Details:Position Type: SeasonalSeason Dates: May-AugustPay: $15/hr.Schedule: Typical schedule is 40 hours, 5 days/per week (may include shift work, weekends, evenings, and holidays) Why Yellowstone National Park?We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests. As part of the Xanterra Travel Collection, we are the primary authorized concessionaire in Yellowstone, and proud stewards of the park. Life in Yellowstone: Employee housing (dormitory-style) and on-site employee meals (cafeteria-style). Room & Board costs equal to $17.00/day and are deducted bi-weekly (approximately $234.00) from your paycheck Free on-site laundry facility, Wi-Fi (limited bandwidth), and utilities included No Wyoming state taxes deducted from your paycheck A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities Meet people of all ages from all over the country and world! Benefits and Perks: Free Employee Recreation Program (recreation centers, athletics, gear rentals, seminars, van trips, hiking, and more). Employee discounts on retail, food & beverage, lodging, and activities in Yellowstone Employee discounts at local gateway communities Access to maintained campgrounds and back country campsites inside and around the park Over 1,000 miles of hiking trails inside the park itself Fresh air, breathtaking views, and clear night skies World-class wildlife viewing of bison, elk, moose, wolves, bears, and more Approximately 500 geysers (the largest concentration in the world) and hot springs, including Grand Prismatic, the third largest in the world Responsibilities Room Attendant You will be responsible for making guest accommodations comfortable and inviting with the best in service courtesy and care. A typical shift includes servicing 14-20 rooms. Provide our guests with the best in service, courtesy and care by cleaning and prepare guest rooms. Comply with procedures for chemical use and room cleaning systems. Comply with the Housekeeping policies and procedures. Comply with key security and use procedures. Comply with proper Lost & Found procedures. Work safely to avoid injuries and accidents including wearing proper Personal Protective Equipment. Report unsafe conditions and maintenance concerns to the Rooms Inspector. Kitchen Crew As a Kitchen Staff, you will perform a variety of tasks in and around the back of the house area of our dining facilities, below are the tasks you may be asked to do during your shift. Dishwasher, Pot Washer, Steward: you will be responsible for cleaning all kitchen service ware and general kitchen area. Cafeteria Busser, Hot Runner, Cafeteria Server, Cold Runner: you will be responsible for prep, set-up, service, clean up, and restocking of food service areas. Cafeteria Cashier: you will enter all food and beverage items into the Point of Sale system, collect accurate payment from the guest, securely handle and balance a cash bank, process all forms of payment, and accurately deposit all sales. Buffet Runner, Buffet Server: you will be responsible for prep, set-up, service, clean up and restocking of guest buffets. Pantry Line, Bulk Prep, Sandwich Person, A.M. Pantry, P.M. Pantry: you will be responsible for preparation of bulk items, salad bar items, to order items, etc. as needed for guest and employee service. Adhere to all sanitation requirements including product rotation, temperature tracking maintenance, storage procedures, cooking requirements, and handling techniques. Maintain appearance and uniform standards. Maintain cleanliness of all kitchens, dining, and service areas. Ensure work area is orderly and properly stocked. Develop and maintain positive communication and teamwork with all co-workers and supervisors. Qualifications Time Management Organizational skills Physical Requirements include: Room Attendant physical requirements Organizational and Time management skills Ability to follow instructions and count accurately Follow work patterns consistently Ability to communicate with others effectively Stretching, walking, bending, kneeling, climbing up and down stairs, and lifting up to 50 pounds Pushing or pulling 50-75-pound housekeeping carts and bins Working with cleaning chemicals Working indoors and outside in extreme heat or cold Kitchen Crew physical requirements Ability to organize and prioritize under pressure while maintaining a calm and pleasant demeanor. Ability to communicate effectively with guests, co-workers, and supervisors. Ability to absorb large amounts of information quickly: Service procedures, menus, and set-up requirements. Knowledge of basic sanitation and kitchen equipment skills. Must be able to stand, walk for long periods of time, approximately 8 hours. Must be able to lift and carry a minimum of 50 pounds. Must be able to bend, stretch, and reach for extended periods of time. Must be able to work in differing environments, i.e., cold freezers, hot prep areas, outside areas. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
Apr 19, 2024
Full time
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIf9d9a27c8e95-3077
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 7853 ZIP Code: 19154 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Apr 18, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 7853 ZIP Code: 19154 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 2116 ZIP Code: 50131 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Apr 18, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 2116 ZIP Code: 50131 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 1830 ZIP Code: 96720 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Apr 18, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 1830 ZIP Code: 96720 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or equivalent One year cooking experience required PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks. BVHS
Apr 18, 2024
Full time
PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or equivalent One year cooking experience required PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks. BVHS