Sanford Health
International Falls, Minnesota
Create Your Career With Us! Join our not-for-profit organization that has provided over 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS MN Inter Falls Location: International Falls, MN Address: 2201 Keenan Dr, International Falls, MN 56649, USA Shift: Varies Job Schedule: Part time Weekly Hours: 16.00 Salary Range: $18.00 - $21.96 Department Details This position is scheduled every other weekend. Will also cover various shifts during the week for illnesses, vacations, etc. Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Req Number: R- Job Function: Facilities and General Services Featured: No
Create Your Career With Us! Join our not-for-profit organization that has provided over 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS MN Inter Falls Location: International Falls, MN Address: 2201 Keenan Dr, International Falls, MN 56649, USA Shift: Varies Job Schedule: Part time Weekly Hours: 16.00 Salary Range: $18.00 - $21.96 Department Details This position is scheduled every other weekend. Will also cover various shifts during the week for illnesses, vacations, etc. Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Req Number: R- Job Function: Facilities and General Services Featured: No
Alterra Mountain Company
Snowshoe, West Virginia
Year Round We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, and Prioritizing Purpose. Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can't wait to see you on the mountain! Work, Play, Get Paid and Enjoy the Perks: Free skiing + riding privileges with direct to lift access at 14 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more! 401(k) plan (Available to any employee over the age of 18) 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers 30% - 45% off Snowshoe food & beverage locations (excludes alcohol) 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations. Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face POSITION SUMMARY Join us in bringing a little spice to the mountain life here at Snowshoe as an Outlet Chef at our Sunset Cantina location. Sunset Cantina is centrally located in our main village area, known for delicious house-made margaritas, and serving traditional Southwest dishes with a twist. To provide an expedited and precise food product for Snowshoe Mountain, WV. Number of positions that report directly to this position: up to 30 (varies by outlet). Titles of positions that report directly to this position: Sous Chef/Line Cooks/Utility workers. RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 61 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, Prioritizing Purpose PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills ESSENTIAL DUTIES This position is responsible for the following: Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team Comply with public safety, fire regulations and all health and safety and food safety legislation Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner Manage financial performance of the department so all planning is in line with resort objectives Ensure food control systems are adhered to so margins are on target Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives Be environmentally aware Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, saute, fryers and other culinary instruments Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience: Five+ years of employment in a related position Experience managing a kitchen and developing staff Experience managing food costs Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Intermediate food hygiene qualification Flexibility to respond to a range of different work situations LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests' expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip . click apply for full job details
Year Round We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, and Prioritizing Purpose. Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can't wait to see you on the mountain! Work, Play, Get Paid and Enjoy the Perks: Free skiing + riding privileges with direct to lift access at 14 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more! 401(k) plan (Available to any employee over the age of 18) 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers 30% - 45% off Snowshoe food & beverage locations (excludes alcohol) 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations. Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face POSITION SUMMARY Join us in bringing a little spice to the mountain life here at Snowshoe as an Outlet Chef at our Sunset Cantina location. Sunset Cantina is centrally located in our main village area, known for delicious house-made margaritas, and serving traditional Southwest dishes with a twist. To provide an expedited and precise food product for Snowshoe Mountain, WV. Number of positions that report directly to this position: up to 30 (varies by outlet). Titles of positions that report directly to this position: Sous Chef/Line Cooks/Utility workers. RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 61 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Honoring Authenticity, Embracing Empowerment, Cultivating Collaboration, Prioritizing Purpose PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills ESSENTIAL DUTIES This position is responsible for the following: Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team Comply with public safety, fire regulations and all health and safety and food safety legislation Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner Manage financial performance of the department so all planning is in line with resort objectives Ensure food control systems are adhered to so margins are on target Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives Be environmentally aware Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, saute, fryers and other culinary instruments Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience: Five+ years of employment in a related position Experience managing a kitchen and developing staff Experience managing food costs Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Intermediate food hygiene qualification Flexibility to respond to a range of different work situations LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests' expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip . click apply for full job details
Knott's Berry Farm
Buena Park, California
Overview: The Kitchen Mechanic repairs, maintains, and installs a variety of commercial food preparation and serving equipment. This includes, but is not limited to commercial ovens, ranges, fryers, warmers, proofers, mixers, dishwashers, coolers, freezers, ice machines, and soft-serve ice cream equipment. The Kitchen Mechanic also orders supplies and spare parts as necessary to properly maintain the equipment under his care. Salary Details: $32.22/hr. - $40.43/hr. based on experience Responsibilities: Troubleshoots, repairs and maintains a wide variety of commercial restaurant and food preparation equipment such as mixers, slicers, blenders, etc. Repairs and maintains commercial ice makers and ice dispensers. Repairs and maintains commercial dishwashing and warewashing equipment. Repairs and maintains gas and electric grills, ovens, stoves, and ranges. Repairs and maintains commercial soft-serve ice cream machines. Repairs and maintains commercial gas and electric fryers. Repairs and maintains commercial freezers, coolers, cold tables, and refrigerated display cases. Orders and maintains a stock of repair parts as required to facilitate timely repair of kitchen equipment. Maintains all assigned equipment in a safe and functional condition at all times. Installs a wide variety of commercial food preparation serving equipment. Completes a variety of maintenance related paperwork, including daily logs, work orders, requisitions, and quotes. Provides technical specifications for the purchase of new and replacement commercial kitchen equipment. Adheres to all safety policies and procedures related to the operation of all kitchen equipment and tools. Communicates the status of all kitchen equipment and components in both verbal and written formats to Maintenance and Foods management. Reads and interprets equipment schematic for commercial kitchen and serving equipment. Qualifications: High school diploma/GED required. Vocational/technical training in kitchen equipment maintenance preferred. At least 4-6 years of prior relevant experience. At least 5 years' experience in the repair and maintenance of commercial kitchen equipment. At least 3 years' experience with the repair and maintenance of refrigeration equipment such as freezers, coolers, and ice making equipment. At least 2 years' experience with the repair and maintenance of gas or electric cooking equipment such as ranges, ovens, grills, or fryers. Basic electrical troubleshooting skills (including AC and DC motors and controls). Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Overview: The Kitchen Mechanic repairs, maintains, and installs a variety of commercial food preparation and serving equipment. This includes, but is not limited to commercial ovens, ranges, fryers, warmers, proofers, mixers, dishwashers, coolers, freezers, ice machines, and soft-serve ice cream equipment. The Kitchen Mechanic also orders supplies and spare parts as necessary to properly maintain the equipment under his care. Salary Details: $32.22/hr. - $40.43/hr. based on experience Responsibilities: Troubleshoots, repairs and maintains a wide variety of commercial restaurant and food preparation equipment such as mixers, slicers, blenders, etc. Repairs and maintains commercial ice makers and ice dispensers. Repairs and maintains commercial dishwashing and warewashing equipment. Repairs and maintains gas and electric grills, ovens, stoves, and ranges. Repairs and maintains commercial soft-serve ice cream machines. Repairs and maintains commercial gas and electric fryers. Repairs and maintains commercial freezers, coolers, cold tables, and refrigerated display cases. Orders and maintains a stock of repair parts as required to facilitate timely repair of kitchen equipment. Maintains all assigned equipment in a safe and functional condition at all times. Installs a wide variety of commercial food preparation serving equipment. Completes a variety of maintenance related paperwork, including daily logs, work orders, requisitions, and quotes. Provides technical specifications for the purchase of new and replacement commercial kitchen equipment. Adheres to all safety policies and procedures related to the operation of all kitchen equipment and tools. Communicates the status of all kitchen equipment and components in both verbal and written formats to Maintenance and Foods management. Reads and interprets equipment schematic for commercial kitchen and serving equipment. Qualifications: High school diploma/GED required. Vocational/technical training in kitchen equipment maintenance preferred. At least 4-6 years of prior relevant experience. At least 5 years' experience in the repair and maintenance of commercial kitchen equipment. At least 3 years' experience with the repair and maintenance of refrigeration equipment such as freezers, coolers, and ice making equipment. At least 2 years' experience with the repair and maintenance of gas or electric cooking equipment such as ranges, ovens, grills, or fryers. Basic electrical troubleshooting skills (including AC and DC motors and controls). Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.