About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Discover the extraordinary at Black Desert Resort in the heart of Ivins, UT, managed by Pyramid Global. With an impressive 791 guest rooms and 20,000 sq ft of meeting space spread across 13 unique venues, our resort offers a workplace that seamlessly blends luxury, nature, and top-notch hospitality. Embrace a distinctive culture where the essence of Ivins comes alive in every corner of the Black Desert Resort. As a valued member of the Pyramid Global family, you'll enjoy comprehensive benefits, including a 401k with a company match and recognition programs tailored to celebrate your dedication. Join us at Black Desert Resort, where your career is not just a job but an immersive experience in a desert oasis that captures the spirit of Ivins, UT. Your journey toward a fulfilling career in this unique setting starts here. Welcome to a workplace as extraordinary as the landscape that surrounds it! Overview Location Description: Black Desert Resort, located in the stunning landscape of Southern Utah, offers a unique luxury experience amidst breathtaking natural scenery. Our resort features a championship 19-hole golf course designed by Tom Weiskopf, luxurious accommodations, and a variety of amenities including upscale dining options, a state-of-the-art conference spacem, spa, and retail options. We cater to discerning guests seeking a unique and high-end experience, offering them impeccable accommodations, world-class amenities, and an unforgettable stay. Job Overview: The Senior Banquet Manager oversees the planning, organization, and execution of all banquet functions at the resort, ensuring a high level of quality and guest satisfaction. The Senior Banquet Manager will play a key role in maintaining and enhancing the resort's reputation for hosting exceptional events. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $85,000 - $90,000 + annual bonus. Actual pay will be adjusted based on experience. Job Responsibilities but not limited to: Lead and manage all banquet operations, including staff management, event planning, setup, execution, and breakdown. Work closely with Catering Sales and clients to understand their event needs and preferences, and tailor banquet services to meet these requirements. Collaborate with the culinary team to design menus and coordinate food service for events. Ensure all banquet spaces are impeccably maintained and set up according to event specifications. Oversee the hiring, training, and development of banquet staff, ensuring a high standard of service. Manage banquet budget, including cost control and revenue generation, and provide regular financial reports. Develop and implement policies and procedures to improve the efficiency and quality of banquet services. Coordinate with other departments (sales, marketing, housekeeping) to ensure seamless event execution. Address and resolve any issues or concerns raised by clients or staff promptly and professionally. Stay updated with the latest trends in event management and strive to enhance the resort's banquet offerings. Qualifications Bachelor's degree in Hospitality Management, Event Management, or a related field. Minimum of 5 years of experience in banquet or event management, preferably in a luxury hotel or resort setting. Strong leadership and team management skills, with the ability to motivate and inspire a team. Excellent organizational, planning, and multitasking abilities. Strong communication and interpersonal skills, with a focus on customer service. Proficient in banquet management software and Microsoft Office Suite. Ability to work flexibly, including evenings, weekends, and holidays, as required by event schedules. Compensation Range The compensation for this position is $85,000.00/Yr. - $90,000.00/Yr. based on qualifications and experience.
Mar 27, 2024
Full time
About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Discover the extraordinary at Black Desert Resort in the heart of Ivins, UT, managed by Pyramid Global. With an impressive 791 guest rooms and 20,000 sq ft of meeting space spread across 13 unique venues, our resort offers a workplace that seamlessly blends luxury, nature, and top-notch hospitality. Embrace a distinctive culture where the essence of Ivins comes alive in every corner of the Black Desert Resort. As a valued member of the Pyramid Global family, you'll enjoy comprehensive benefits, including a 401k with a company match and recognition programs tailored to celebrate your dedication. Join us at Black Desert Resort, where your career is not just a job but an immersive experience in a desert oasis that captures the spirit of Ivins, UT. Your journey toward a fulfilling career in this unique setting starts here. Welcome to a workplace as extraordinary as the landscape that surrounds it! Overview Location Description: Black Desert Resort, located in the stunning landscape of Southern Utah, offers a unique luxury experience amidst breathtaking natural scenery. Our resort features a championship 19-hole golf course designed by Tom Weiskopf, luxurious accommodations, and a variety of amenities including upscale dining options, a state-of-the-art conference spacem, spa, and retail options. We cater to discerning guests seeking a unique and high-end experience, offering them impeccable accommodations, world-class amenities, and an unforgettable stay. Job Overview: The Senior Banquet Manager oversees the planning, organization, and execution of all banquet functions at the resort, ensuring a high level of quality and guest satisfaction. The Senior Banquet Manager will play a key role in maintaining and enhancing the resort's reputation for hosting exceptional events. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year Round / Full Time The budgeted range starts at $85,000 - $90,000 + annual bonus. Actual pay will be adjusted based on experience. Job Responsibilities but not limited to: Lead and manage all banquet operations, including staff management, event planning, setup, execution, and breakdown. Work closely with Catering Sales and clients to understand their event needs and preferences, and tailor banquet services to meet these requirements. Collaborate with the culinary team to design menus and coordinate food service for events. Ensure all banquet spaces are impeccably maintained and set up according to event specifications. Oversee the hiring, training, and development of banquet staff, ensuring a high standard of service. Manage banquet budget, including cost control and revenue generation, and provide regular financial reports. Develop and implement policies and procedures to improve the efficiency and quality of banquet services. Coordinate with other departments (sales, marketing, housekeeping) to ensure seamless event execution. Address and resolve any issues or concerns raised by clients or staff promptly and professionally. Stay updated with the latest trends in event management and strive to enhance the resort's banquet offerings. Qualifications Bachelor's degree in Hospitality Management, Event Management, or a related field. Minimum of 5 years of experience in banquet or event management, preferably in a luxury hotel or resort setting. Strong leadership and team management skills, with the ability to motivate and inspire a team. Excellent organizational, planning, and multitasking abilities. Strong communication and interpersonal skills, with a focus on customer service. Proficient in banquet management software and Microsoft Office Suite. Ability to work flexibly, including evenings, weekends, and holidays, as required by event schedules. Compensation Range The compensation for this position is $85,000.00/Yr. - $90,000.00/Yr. based on qualifications and experience.
Job Summary Partners with the physician co-leader, leadership team, and various support departments to create practice environment and operations to drive progress and achieve goals in the areas of financial performance, revenue cycle management, patient satisfaction, telephony performance, employee engagement, provider satisfaction, quality of care, Care Coordination, patient and teammate safety, EMR Meaningful Use, e-Health, and other initiatives. Essential Functions Oversees the daily operations of the practice, with the physician co-leader to include: scheduling and registration of patients, verification of insurance, clinical work-up, treatment and flow of patients, capture of clinical information in the EMR, proper coding and charging of services rendered, scheduling and pre-certification of specialty referrals and ancillary services, collection of co-pays and co-insurance payments. Ensures that practice operations and team members are knowledgeable of and in compliance with applicable regulatory, licensing and accrediting agency standards and applicable state and federal laws, as well as policies and procedures as defined by the System. Promotes effective communication dialogue with providers and staff through daily huddles, regularly scheduled staff meetings, or other means of communication. Analyzes data with physician co-leader, using data to work collaboratively with providers, other team members, patients and vendors to continually enhance performance, positively effecting clinical outcomes and patient satisfaction. Demonstrates fluency in the EMR/Canopy, effectively implementing and monitoring utilization of the tool for improved preventive medicine and disease management practices. Achieves goals in Appropriate Care Measures of Quality and Meaningful Use of the EMR. Assumes responsibility for the recruitment of qualified staff. Works with team members on mutual goal setting, providing regular performance feedback and evaluation. Manages practice by improving utilization of resources, and maintaining practice efficiency while seeking to minimize operational costs. Assigns duties and determines staff work schedules based on competencies of available staff and patient/practice needs. Promotes the financial viability and accomplishment of financial goals of the practice by effectively managing billing, collections and budget processes, including proactive cost containment activities. Physical Requirements Work requires use of telephone and sitting for prolonged periods of time. Walking, standing, lifting bending, reaching, stooping, pushing and pulling are required a moderate amount of the time. May lift and carry up to 40 pounds on an intermittent basis. Must demonstrate the ability to communicate with individuals and groups effectively. Must possess critical thinking and ability to concentrate. Must be able to work with high volume of activities/projects with short deadlines. Must be able to deal with intense, emotionally charged issues. Work can require non-traditional hours (early mornings or late evenings and/or weekends). Education, Experience and Certifications High School Diploma or GED required; Bachelor's Degree strongly preferred. At least 1 year of experience in a medical practice (or completion of a practice manager training program), including managing the financials (billing, collection, etc.) in a medical facility environment, is desired. Relevant certifications (MGMA, ACHE or the Professional Association of Health Care Office Management) are preferred. Excellent written and spoken communications skills in English are required. Bilingual in other language/s based on working location and relevant patient population is preferred.
Mar 20, 2024
Full time
Job Summary Partners with the physician co-leader, leadership team, and various support departments to create practice environment and operations to drive progress and achieve goals in the areas of financial performance, revenue cycle management, patient satisfaction, telephony performance, employee engagement, provider satisfaction, quality of care, Care Coordination, patient and teammate safety, EMR Meaningful Use, e-Health, and other initiatives. Essential Functions Oversees the daily operations of the practice, with the physician co-leader to include: scheduling and registration of patients, verification of insurance, clinical work-up, treatment and flow of patients, capture of clinical information in the EMR, proper coding and charging of services rendered, scheduling and pre-certification of specialty referrals and ancillary services, collection of co-pays and co-insurance payments. Ensures that practice operations and team members are knowledgeable of and in compliance with applicable regulatory, licensing and accrediting agency standards and applicable state and federal laws, as well as policies and procedures as defined by the System. Promotes effective communication dialogue with providers and staff through daily huddles, regularly scheduled staff meetings, or other means of communication. Analyzes data with physician co-leader, using data to work collaboratively with providers, other team members, patients and vendors to continually enhance performance, positively effecting clinical outcomes and patient satisfaction. Demonstrates fluency in the EMR/Canopy, effectively implementing and monitoring utilization of the tool for improved preventive medicine and disease management practices. Achieves goals in Appropriate Care Measures of Quality and Meaningful Use of the EMR. Assumes responsibility for the recruitment of qualified staff. Works with team members on mutual goal setting, providing regular performance feedback and evaluation. Manages practice by improving utilization of resources, and maintaining practice efficiency while seeking to minimize operational costs. Assigns duties and determines staff work schedules based on competencies of available staff and patient/practice needs. Promotes the financial viability and accomplishment of financial goals of the practice by effectively managing billing, collections and budget processes, including proactive cost containment activities. Physical Requirements Work requires use of telephone and sitting for prolonged periods of time. Walking, standing, lifting bending, reaching, stooping, pushing and pulling are required a moderate amount of the time. May lift and carry up to 40 pounds on an intermittent basis. Must demonstrate the ability to communicate with individuals and groups effectively. Must possess critical thinking and ability to concentrate. Must be able to work with high volume of activities/projects with short deadlines. Must be able to deal with intense, emotionally charged issues. Work can require non-traditional hours (early mornings or late evenings and/or weekends). Education, Experience and Certifications High School Diploma or GED required; Bachelor's Degree strongly preferred. At least 1 year of experience in a medical practice (or completion of a practice manager training program), including managing the financials (billing, collection, etc.) in a medical facility environment, is desired. Relevant certifications (MGMA, ACHE or the Professional Association of Health Care Office Management) are preferred. Excellent written and spoken communications skills in English are required. Bilingual in other language/s based on working location and relevant patient population is preferred.
Duties: Assists Executive Chef/ Chef de Cuisine in managing all food facilities Reports to Executive Chef and consults with him or her in regard to daily changes and projected business Participates in weekly menu and banquet planning; attends Food & Beverage meetings Follows work schedule as agreed upon with Chef de Cuisine Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in the day's duties, stations set up properly before service and have the proper mis en place for the business demands Follows up by frequently checking employees to see that assigned duties are being performed correctly Checks employees' stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties Monitors and maintains correct portion sizes and plate presentation Assures a secure workplace by maintaining safety standards and monitoring inventory levels Assists kitchen management in ordering and inventory control Enforces proper food handling procedures, minimizing public health risk and preventing product waste Is familiar with all aspects of the kitchen and is ready to perform any job when needed Responsible for attending all Reynolds training seminars and manager meetings Maintains breakage, spoiling, and refrigeration temp logs daily Helps Chef de Cuisine plan and schedule for manpower, equipment, and supply requirements for the department Helps Chef de Cuisine with hiring, daily training, reviews, scheduling, and documentation Assist Chef de Cuisine in developing a menu program to reflect seasonality, diversity, and that reflects the direction of the culinary program. Qualifications: Able to read, follow and direct orders, lists and recipes Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment Proven leadership skills; ability to train and motivate at the line level Full knowledge and ability to safely produce food for allergies and diet preferences Valid Serv Safe certification card required on duty Must have the ability to stand, walk, and lift often CPR/First Aid certification Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred Benefits: Medical, dental, vision and life insurance Paid time off: vacation, sick, personal days, and 10 holidays 401(k) with company match Flexible spending and health savings accounts LTD and STD Employee discounts: food, retail merchandise, boat rentals Golf privileges
Mar 11, 2024
Full time
Duties: Assists Executive Chef/ Chef de Cuisine in managing all food facilities Reports to Executive Chef and consults with him or her in regard to daily changes and projected business Participates in weekly menu and banquet planning; attends Food & Beverage meetings Follows work schedule as agreed upon with Chef de Cuisine Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in the day's duties, stations set up properly before service and have the proper mis en place for the business demands Follows up by frequently checking employees to see that assigned duties are being performed correctly Checks employees' stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties Monitors and maintains correct portion sizes and plate presentation Assures a secure workplace by maintaining safety standards and monitoring inventory levels Assists kitchen management in ordering and inventory control Enforces proper food handling procedures, minimizing public health risk and preventing product waste Is familiar with all aspects of the kitchen and is ready to perform any job when needed Responsible for attending all Reynolds training seminars and manager meetings Maintains breakage, spoiling, and refrigeration temp logs daily Helps Chef de Cuisine plan and schedule for manpower, equipment, and supply requirements for the department Helps Chef de Cuisine with hiring, daily training, reviews, scheduling, and documentation Assist Chef de Cuisine in developing a menu program to reflect seasonality, diversity, and that reflects the direction of the culinary program. Qualifications: Able to read, follow and direct orders, lists and recipes Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment Proven leadership skills; ability to train and motivate at the line level Full knowledge and ability to safely produce food for allergies and diet preferences Valid Serv Safe certification card required on duty Must have the ability to stand, walk, and lift often CPR/First Aid certification Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred Benefits: Medical, dental, vision and life insurance Paid time off: vacation, sick, personal days, and 10 holidays 401(k) with company match Flexible spending and health savings accounts LTD and STD Employee discounts: food, retail merchandise, boat rentals Golf privileges
Tallgrass Creek by Erickson Senior Living
Shawnee Mission, Kansas
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Mar 28, 2024
Full time
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Mar 27, 2024
Full time
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
At California Pizza Kitchen, we bring the biggest and best parts of ourselves to work and to our communities, and are guided by our ROCKS philosophy (Respect, Opportunity, Communication, Kindness and Service). We are committed to moving people forward and encourage everyone to apply their passion at CPK. So go ahead be bold, be epic, be YOU! THE PERKS Comprehensive eight-week training program utilizing several methods of learning including online, book and shoulder-to-shoulder teaching. Tremendously passionate, one-of-a-kind company culture. Opportunities for growth and development. We love promoting from within! Unique electronic learning platform appropriately titled "The Proof" to engage continuous development. All the pizza you can eat! Manager meals while working and a Management Dine-Out card to enjoy with your family and friends. An environment where you can express your unique talents and skills. Employee driven assistance program called the Kindness Fund which lends a helping hand to our team members encountering life challenges. Industry competitive compensation package including bonus potential. Comprehensive benefits package, including medical, dental and vision and more. OUR EXPECTATIONS Delivering a phenomenal guest experience. Overseeing the day-to-day functioning of the kitchen, ensuring smooth coordination between food preparation, cooking, and plating. Maintain optimal workflow during peak periods and adapt, as necessary. Leading and inspiring the team with a people-first mentality to build on CPK's best in class culture. Building a team around hospitality and culinary execution and developing top talent to drive the business forward - fostering career growth and cross training for the team. Building sales, profitability, and guest counts. Managing the P&L for the restaurant. Meeting financial objectives by forecasting, adjusting labor expenditures, practicing portion controls, preparing budgets, and analyzing variances. Utilizing excellent communication skills, both verbal and written, to effectively interact with employees, guests, suppliers and senior management. Proficiency in Spanish is a plus. Maintaining a safe and healthy environment by establishing, following, and complying with sanitation standards and procedures WHO IS CALIFORNIA PIZZA KITCHEN We are passionate individuals committed to inspiring others by bringing California creativity to every meal! Founded in 1985, former federal prosecutors Rick Rosenfield and Larry Flax combined their fervor for food and fresh ingredients to create innovative, hearth-baked pizzas such as The Original BBQ Chicken, California Club and Thai Chicken that are created in a lively open kitchen. The concept gave California a place in the pizza revolution alongside Chicago and New York. CPK has since become the place for taste makers, rule breakers and earth shakers who conquer challenges by daring to work on the edge and thinking outside the box. REQUIREMENTS Minimum of two years BOH management experience in a high volume, faced paced restaurant. Strong communication skills - verbal and written. Exceptional leadership skills - ability to motivate, inspire and develop a team. Passionate about execution, hospitality and service. While performing the duties of this job the employee is frequently exposed to computer terminals. The noise level and temperature is moderate. The employee has the ability to sit, stand and/or walk for up to 10 hours a day. The employee is occasionally required to stoop, bend or kneel, lift up to 40 lbs. and perform other diverse physical tasks as needed. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. NOTE: CPK reserves the right to revise or change the position plan as the need arises. This position plan is not all inclusive of total job responsibilities nor does it constitute a written or implied contract of employment. A full job description, including physical demands of the job is available upon request. Various benefits are available for this position, including 401K, health, dental, vision, and disability insurance through CPK's designated providers. CPK regularly reviews its benefits offerings and may change benefits and providers from time to time. California Pizza Kitchen is an equal opportunity employer and does not discriminate against any applicant for employment based on race, color, religion, national origin, age, gender, or any other legally protected classification. Everyone has a seat at our table.
Mar 27, 2024
Full time
At California Pizza Kitchen, we bring the biggest and best parts of ourselves to work and to our communities, and are guided by our ROCKS philosophy (Respect, Opportunity, Communication, Kindness and Service). We are committed to moving people forward and encourage everyone to apply their passion at CPK. So go ahead be bold, be epic, be YOU! THE PERKS Comprehensive eight-week training program utilizing several methods of learning including online, book and shoulder-to-shoulder teaching. Tremendously passionate, one-of-a-kind company culture. Opportunities for growth and development. We love promoting from within! Unique electronic learning platform appropriately titled "The Proof" to engage continuous development. All the pizza you can eat! Manager meals while working and a Management Dine-Out card to enjoy with your family and friends. An environment where you can express your unique talents and skills. Employee driven assistance program called the Kindness Fund which lends a helping hand to our team members encountering life challenges. Industry competitive compensation package including bonus potential. Comprehensive benefits package, including medical, dental and vision and more. OUR EXPECTATIONS Delivering a phenomenal guest experience. Overseeing the day-to-day functioning of the kitchen, ensuring smooth coordination between food preparation, cooking, and plating. Maintain optimal workflow during peak periods and adapt, as necessary. Leading and inspiring the team with a people-first mentality to build on CPK's best in class culture. Building a team around hospitality and culinary execution and developing top talent to drive the business forward - fostering career growth and cross training for the team. Building sales, profitability, and guest counts. Managing the P&L for the restaurant. Meeting financial objectives by forecasting, adjusting labor expenditures, practicing portion controls, preparing budgets, and analyzing variances. Utilizing excellent communication skills, both verbal and written, to effectively interact with employees, guests, suppliers and senior management. Proficiency in Spanish is a plus. Maintaining a safe and healthy environment by establishing, following, and complying with sanitation standards and procedures WHO IS CALIFORNIA PIZZA KITCHEN We are passionate individuals committed to inspiring others by bringing California creativity to every meal! Founded in 1985, former federal prosecutors Rick Rosenfield and Larry Flax combined their fervor for food and fresh ingredients to create innovative, hearth-baked pizzas such as The Original BBQ Chicken, California Club and Thai Chicken that are created in a lively open kitchen. The concept gave California a place in the pizza revolution alongside Chicago and New York. CPK has since become the place for taste makers, rule breakers and earth shakers who conquer challenges by daring to work on the edge and thinking outside the box. REQUIREMENTS Minimum of two years BOH management experience in a high volume, faced paced restaurant. Strong communication skills - verbal and written. Exceptional leadership skills - ability to motivate, inspire and develop a team. Passionate about execution, hospitality and service. While performing the duties of this job the employee is frequently exposed to computer terminals. The noise level and temperature is moderate. The employee has the ability to sit, stand and/or walk for up to 10 hours a day. The employee is occasionally required to stoop, bend or kneel, lift up to 40 lbs. and perform other diverse physical tasks as needed. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. NOTE: CPK reserves the right to revise or change the position plan as the need arises. This position plan is not all inclusive of total job responsibilities nor does it constitute a written or implied contract of employment. A full job description, including physical demands of the job is available upon request. Various benefits are available for this position, including 401K, health, dental, vision, and disability insurance through CPK's designated providers. CPK regularly reviews its benefits offerings and may change benefits and providers from time to time. California Pizza Kitchen is an equal opportunity employer and does not discriminate against any applicant for employment based on race, color, religion, national origin, age, gender, or any other legally protected classification. Everyone has a seat at our table.
Position Summary: The Executive Chef responsibilities include directly supporting and enforcing all initiatives given by the Senior Director of Food & Beverage. Responsibilities also include leading, directing and supervising all culinary and stewarding activities as well as overseeing the performance and coordination of all work performed by all culinary and steward Team Members assigned, passing on pertinent information to Room Chefs, Sous Chefs and Team Members and ensuring proper service standards are used in all internal and external Guest experiences. Duties and Responsibilities: Responsible for practicing, supporting and promoting Gun Lake Casino's "Unsurpassed Service" standards at all times. Oversee all hiring, staffing and training of culinary and stewarding employees. Assist in training of all culinary employees, including the development of training agendas and materials. Responsible for developing, implementing and overseeing Food & Beverage Department policy and procedures relevant to all aspects of kitchen operations. Oversee and assist with menu design, recipe development and training for all Food venues. Develop budgets for all culinary and stewarding activities. Responsible for overall cleanliness, sanitation and safety of all areas within the Food & Beverage operation. Responsible for overseeing proper receiving, storage, rotation and pars for food items within the Food & Beverage Department. Assist the Purchasing Department with developing and monitor all product specifications. Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality. Responsible for holding Room Chefs accountable for the food cost, labor cost, and direct expenses. Responsible for morale, engagement and overall performance of all culinary and stewarding Team Members. Must maintain the highest level of professionalism at all times. Will work with departmental and property peers to ensure a strong working relationship and high levels of teamwork. Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health standards and regulations. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee the job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Treat each individual with care, dignity, fairness, respect and recognition and ensure open door policy in an "Unsurpassed Service" manner. Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Gun Lake Casino's policies. Communicate on a consistent basis with all manager, keeping them abreast of all department activities. Ensure that all Team Members adhere to all policies and procedures as set forth by the Senior Director of Food and Beverage and adhere to all Gun Lake Casino's policies and standards. Have a comprehensive and complete knowledge of all food and beverage menu items including their preparation, ingredients, cooking methods, portions and prices. Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Gun Lake Casino's specifications, standards and guidelines. Work closely with Management team to ensure that all products comply with Gun Lake Casino's specifications and cost controls. Responsible to direct and supervise the Executive Steward to maintain cleanliness and sanitation standards in accordance with department policies and the Department of Health. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Gun Lake Casino's guidelines. Monitor, work with facilities and document any culinary and sanitation departments if any area is below standards or not functioning properly. Must be available to work a variety of shifts, weekends and holidays. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or equivalent required. Associate's degree in culinary studies preferred. Six (6) years of culinary leadership experience and ten (10) years of overall culinary experience. Minimum of five (5) years in varied high volume and/or buffet environment with P&L responsibilities preferred. Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements. Proven knowledge of budget development, scheduling and cost control skills. Demonstrated strong understanding of Human Resources related policies and procedures. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Must manage time effectively with minimum supervision. Must be able to handle a flexible schedule. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have strong knowledge of tracking and maintaining Cost of Sales while in conjunctions with creating recipe cards for all styles of cooking bulk, plated and action. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the "Unsurpassed Service" culture. Comprehensive computer skills in Microsoft Office systems and requisitioning. Must possess the ability to work hands on in any kitchen environment pertaining to a three meal period and high volume production in batch, fine dining, butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance. Must be capable of lifting 50lbs, push 150 to 250lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. Requires normal sense of smell, taste and touch. Requires normal dexterity to use job related equipment. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually loud. Constant contact with fellow Team Members and Guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug/alcohol test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.
Mar 26, 2024
Full time
Position Summary: The Executive Chef responsibilities include directly supporting and enforcing all initiatives given by the Senior Director of Food & Beverage. Responsibilities also include leading, directing and supervising all culinary and stewarding activities as well as overseeing the performance and coordination of all work performed by all culinary and steward Team Members assigned, passing on pertinent information to Room Chefs, Sous Chefs and Team Members and ensuring proper service standards are used in all internal and external Guest experiences. Duties and Responsibilities: Responsible for practicing, supporting and promoting Gun Lake Casino's "Unsurpassed Service" standards at all times. Oversee all hiring, staffing and training of culinary and stewarding employees. Assist in training of all culinary employees, including the development of training agendas and materials. Responsible for developing, implementing and overseeing Food & Beverage Department policy and procedures relevant to all aspects of kitchen operations. Oversee and assist with menu design, recipe development and training for all Food venues. Develop budgets for all culinary and stewarding activities. Responsible for overall cleanliness, sanitation and safety of all areas within the Food & Beverage operation. Responsible for overseeing proper receiving, storage, rotation and pars for food items within the Food & Beverage Department. Assist the Purchasing Department with developing and monitor all product specifications. Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality. Responsible for holding Room Chefs accountable for the food cost, labor cost, and direct expenses. Responsible for morale, engagement and overall performance of all culinary and stewarding Team Members. Must maintain the highest level of professionalism at all times. Will work with departmental and property peers to ensure a strong working relationship and high levels of teamwork. Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health standards and regulations. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee the job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Treat each individual with care, dignity, fairness, respect and recognition and ensure open door policy in an "Unsurpassed Service" manner. Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Gun Lake Casino's policies. Communicate on a consistent basis with all manager, keeping them abreast of all department activities. Ensure that all Team Members adhere to all policies and procedures as set forth by the Senior Director of Food and Beverage and adhere to all Gun Lake Casino's policies and standards. Have a comprehensive and complete knowledge of all food and beverage menu items including their preparation, ingredients, cooking methods, portions and prices. Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Gun Lake Casino's specifications, standards and guidelines. Work closely with Management team to ensure that all products comply with Gun Lake Casino's specifications and cost controls. Responsible to direct and supervise the Executive Steward to maintain cleanliness and sanitation standards in accordance with department policies and the Department of Health. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Gun Lake Casino's guidelines. Monitor, work with facilities and document any culinary and sanitation departments if any area is below standards or not functioning properly. Must be available to work a variety of shifts, weekends and holidays. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or equivalent required. Associate's degree in culinary studies preferred. Six (6) years of culinary leadership experience and ten (10) years of overall culinary experience. Minimum of five (5) years in varied high volume and/or buffet environment with P&L responsibilities preferred. Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements. Proven knowledge of budget development, scheduling and cost control skills. Demonstrated strong understanding of Human Resources related policies and procedures. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Must manage time effectively with minimum supervision. Must be able to handle a flexible schedule. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have strong knowledge of tracking and maintaining Cost of Sales while in conjunctions with creating recipe cards for all styles of cooking bulk, plated and action. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the "Unsurpassed Service" culture. Comprehensive computer skills in Microsoft Office systems and requisitioning. Must possess the ability to work hands on in any kitchen environment pertaining to a three meal period and high volume production in batch, fine dining, butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance. Must be capable of lifting 50lbs, push 150 to 250lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. Requires normal sense of smell, taste and touch. Requires normal dexterity to use job related equipment. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually loud. Constant contact with fellow Team Members and Guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug/alcohol test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.
Make a difference in the lives of others while personally thriving! Join Bridge Senior Living - APPLY TODAY Now Hiring! Creative and Passionate Culinary Director to join our team of Senior Living Professionals! What you can expect as a Culinary Director: Incentivized Annual Bonus Opportunities Tuition reimbursement Competitive pay 401(k) with company match Next Day Pay with PayActiv Excellent Benefits The friendliest leaders and teammates Qualifications of an ideal Culinary Director: Culinary degree Certificate in food service supervision and Serve Safe Certification Preferred additional certification in restaurant sanitation At least 3 years of progressively responsible work experience in the senior living industry or related high-volume, high-end food service environment. Culinary Director Job Summary: The Culinary Director is responsible for the oversight of all dining-related functions in accordance with current federal, state, and local standards, guidelines and regulations while maintaining the high-quality expectations of Bridge Senior Living. Oversee entire food service operation. Develop departmental budget and staffing plan. Demonstrate positive Resident relations and community's quality care and service standards to Residents, Families, and guests. Consult with Dining Room Manager and Executive Chef on issues of menu planning, care planning, food preparation, therapeutic diets, etc. Participate in monthly Food Committee Meetings and review Resident comment cards/feedback to improve quality and operational efficiency. Organize special events, parties, and banquets. Conducts monthly in services for safety and sanitation with staff. EEO Statement: Bridge Senior Living is an equal opportunity employer. We are united by our pillars to Show Love, Exceed Expectations, Protect with Care and Serve with Purpose. We celebrate diversity and are committed to creating an inclusive environment where all associates have a strong sense of belonging. All qualified applicants will be considered for employment without regard to race, color, religion, gender, gender identity or expression, family/marital status, sexual orientation, national origin, genetics, neurodiversity, disability, age, veteran status, or any other status protected by law.
Mar 26, 2024
Full time
Make a difference in the lives of others while personally thriving! Join Bridge Senior Living - APPLY TODAY Now Hiring! Creative and Passionate Culinary Director to join our team of Senior Living Professionals! What you can expect as a Culinary Director: Incentivized Annual Bonus Opportunities Tuition reimbursement Competitive pay 401(k) with company match Next Day Pay with PayActiv Excellent Benefits The friendliest leaders and teammates Qualifications of an ideal Culinary Director: Culinary degree Certificate in food service supervision and Serve Safe Certification Preferred additional certification in restaurant sanitation At least 3 years of progressively responsible work experience in the senior living industry or related high-volume, high-end food service environment. Culinary Director Job Summary: The Culinary Director is responsible for the oversight of all dining-related functions in accordance with current federal, state, and local standards, guidelines and regulations while maintaining the high-quality expectations of Bridge Senior Living. Oversee entire food service operation. Develop departmental budget and staffing plan. Demonstrate positive Resident relations and community's quality care and service standards to Residents, Families, and guests. Consult with Dining Room Manager and Executive Chef on issues of menu planning, care planning, food preparation, therapeutic diets, etc. Participate in monthly Food Committee Meetings and review Resident comment cards/feedback to improve quality and operational efficiency. Organize special events, parties, and banquets. Conducts monthly in services for safety and sanitation with staff. EEO Statement: Bridge Senior Living is an equal opportunity employer. We are united by our pillars to Show Love, Exceed Expectations, Protect with Care and Serve with Purpose. We celebrate diversity and are committed to creating an inclusive environment where all associates have a strong sense of belonging. All qualified applicants will be considered for employment without regard to race, color, religion, gender, gender identity or expression, family/marital status, sexual orientation, national origin, genetics, neurodiversity, disability, age, veteran status, or any other status protected by law.
Tallgrass Creek by Erickson Senior Living
Shawnee Mission, Kansas
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Mar 26, 2024
Full time
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Location Fort Worth Hotel As breathtaking as any West Texas sunset, the Omni Fort Worth Hotel offers a taste of Texas hospitality. Conveniently located in the heart of Fort Worth's exciting downtown, the hotel is adjacent to the Fort Worth Convention Center and within walking distance from the city's cultural centers, restaurants and nightlife. The Omni Fort Worth Hotel received the 2015 TripAdvisor Certificate of Excellence Award, and was named Top 100 Meeting Hotels in the United States in 2014 by Cvent. The Omni Fort Worth Hotel offers unique employment experiences revolving around associate engagement and innovation. The invigorating world of hospitality resonates through the walls of our one-of-a-kind convention center property. The Omni Fort Worth will continue to be recognized for exemplary guest service and accommodation. As we provide empowerment through our Power of One culture, we work to strengthen and grow the careers of our dedicated associates. The Omni Fort Worth Hotel is searching for dedicated hospitality professionals with guest service mentality to join our extraordinary team! Job Description Hands on training opportunity for someone to learn various aspects of the hotel business. This position is a "utility player" who may rotate throughout various departments and positions based upon business need. College Seniors in the Omni Care Internship program are eligible to be in our Leader in Development program at the end of the internship based upon performance. Responsibilities Flexible in working various entry level service positions within the property. Position may rotate between front office, housekeeping, food and beverage outlets/events, and/or pool/recreation. Additional departments/roles may be added based on business needs. Attend to and anticipate guest's needs. Demonstrate adaptability and flexibility in scheduling. Demonstrate excellent teamwork. Attend Omni Care Internship training and enrichment seminars ("live" sessions for summer internship only). Maintain a clean and safe work environment. Perform any other duties as assigned by the Operations Leader. Qualifications Strong communication skills - both written and verbal required Strong customer service skills Previous experience in a customer service position preferred Willingness to learn and take on different projects Ability to adapt to changing environments Must be able to walk, sit, stand, squat, and lean during daily business for extended periods of time. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . End of Job Description
Mar 26, 2024
Full time
Location Fort Worth Hotel As breathtaking as any West Texas sunset, the Omni Fort Worth Hotel offers a taste of Texas hospitality. Conveniently located in the heart of Fort Worth's exciting downtown, the hotel is adjacent to the Fort Worth Convention Center and within walking distance from the city's cultural centers, restaurants and nightlife. The Omni Fort Worth Hotel received the 2015 TripAdvisor Certificate of Excellence Award, and was named Top 100 Meeting Hotels in the United States in 2014 by Cvent. The Omni Fort Worth Hotel offers unique employment experiences revolving around associate engagement and innovation. The invigorating world of hospitality resonates through the walls of our one-of-a-kind convention center property. The Omni Fort Worth will continue to be recognized for exemplary guest service and accommodation. As we provide empowerment through our Power of One culture, we work to strengthen and grow the careers of our dedicated associates. The Omni Fort Worth Hotel is searching for dedicated hospitality professionals with guest service mentality to join our extraordinary team! Job Description Hands on training opportunity for someone to learn various aspects of the hotel business. This position is a "utility player" who may rotate throughout various departments and positions based upon business need. College Seniors in the Omni Care Internship program are eligible to be in our Leader in Development program at the end of the internship based upon performance. Responsibilities Flexible in working various entry level service positions within the property. Position may rotate between front office, housekeeping, food and beverage outlets/events, and/or pool/recreation. Additional departments/roles may be added based on business needs. Attend to and anticipate guest's needs. Demonstrate adaptability and flexibility in scheduling. Demonstrate excellent teamwork. Attend Omni Care Internship training and enrichment seminars ("live" sessions for summer internship only). Maintain a clean and safe work environment. Perform any other duties as assigned by the Operations Leader. Qualifications Strong communication skills - both written and verbal required Strong customer service skills Previous experience in a customer service position preferred Willingness to learn and take on different projects Ability to adapt to changing environments Must be able to walk, sit, stand, squat, and lean during daily business for extended periods of time. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . End of Job Description
$17.50/hour-$23.00/hour, depending on experience. Questions? Contact POSITION SUMMARY The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture. Samples food for quality assurance prior to service. 2. Ensures foods are cooked and held at the appropriate temperatures. Records food temperatures throughout the cooking and holding process. 3. Partners with supervisor to review menus and record necessary substitutions. 4. Ensures that food supplies are available and prepared as needed for upcoming meals. Notifies supervisor of needed supplies. 5. Maintains a clean and safe work area, cleaning spills and assisting in daily or scheduled cleaning. 6. Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Prestige policy. Discards outdated food. 7. Partners with dietary staff to ensure equipment is working properly and at the appropriate temperature. Records temperature of equipment throughout shift as needed. Reports faulty equipment immediately. 8. Follows facility fire safety, infection control, and hazardous chemical practices and promptly reports any unsafe conditions. 9. Assists in planning and preparing food services for special meals, events, and parties as needed. 10. Assists in storing incoming food and supplies as assigned. 11. Attends and participates in training, in-services, and staff meetings. 12. Performs other duties as assigned. COMPANY WIDE RESPONSIBILITIES 1. Demonstrates Core Values of Respect, Integrity, Commitment, and Trust. 2. Supports a dignified and caring atmosphere with residents, residents' families, visitors, and staff. 3. Protects privacy and confidentiality of information pertaining to residents, team members, the department/center/community, and company information and records. 4. Maintains a safe and secure working environment and practices safe working habits. QUALIFICATIONS AND EXPERIENCE A minimum of one year experience cooking in a restaurant or the dietary department of a hospital or similar environment. General kitchen/dietary experience may be considered in lieu of direct cooking experience. Must have required State certification or food service license. EDUCATION High School Diploma, GED, or equivalent knowledge and skills obtained through a combination of education, training, and experience. EOE/M/F/VETS/DISABLED - At Prestige, it is our promise to personally touch lives every day. It is a philosophy of caring based on our core values of integrity, trust, commitment, and respect, that are at the center of all that we do. We are committed to a diverse and inclusive workforce that represents all of us, coming from different experiences, cultures, backgrounds, and viewpoints. Inclusion is the way we treat one another and how we celebrate what makes us different. Prestige is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Information About Prestige Senior Living at East Wenatchee Located at 589 Highline Drive in East Wenatchee, Washington, Prestige Senior Living at East Wenatchee has 42 apartments of assisted living, as well as 21 units of independent living. If you are looking for the highest quality of healthcare communities or care centers, you won't find anyone better. PSL at East Wenatchee has enjoyed a string of unbelievably high performance, including winning the "Bronze" award through the American Health Care Association/National Center for Assisted Living in 2018, one of only a small handful of communities/care centers in the entire state of Washington to win that designation. The building, while small, is vibrant, full of life and has a very "homey" atmosphere! This is a culture of high performance and teamwork. All managers at the community are available and present at all times to support our team. By working at PSL at East Wenatchee, you would be enjoying a strong coaching leadership style, a supportive environment, and one in which you are empowered to own your role, and joy opportunities for career advancement. Our Executive Directors all team members to make decisions and try new processes if it's in the best interest of our residents. We LOVE to celebrate the success of our team members as well. If working in a home-like setting, with a strong team atmosphere, at a national award-winning building that has a great promote-from-within culture, then Prestige Senior Living at East Wenatchee is the place for you. Who Is Prestige Care/Prestige Senior Living? Prestige Care is a family of over 75 skilled nursing + post-acute care centers, as well as assisted living and memory care communities in 8 Western states. We are an organization of over 5,000 team members who serve thousands of residents, where we have the privilege of personally touching their lives every day. We have four core values of integrity, trust, commitment, and respect that guide everything that we do. With a strong commitment to career development and advancement, Prestige Care is a employer that can help you achieve your career goals and objectives. With a healthcare career at Prestige Care, you will enjoy a collaborative, team-oriented environment where your work truly matters at the end of every day. Summary of Benefits: Full-time team members are eligible for Prestige's comprehensive benefit package including choice of medical plans, HSA/FSA accounts, dental and vision insurance, and company paid life and AD&D insurance. All team members are eligible to participate in the company's retirement plans with a company match for those who meet the hours and service requirements. Additional benefits include Employee Assistance Program and Education Reimbursement program. PTO: Full-time and Part-Time (over 20 hours/week) accrue PTO at rate of 0 .034/ hour during their first year. Questions? Contact
Mar 25, 2024
Full time
$17.50/hour-$23.00/hour, depending on experience. Questions? Contact POSITION SUMMARY The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture. Samples food for quality assurance prior to service. 2. Ensures foods are cooked and held at the appropriate temperatures. Records food temperatures throughout the cooking and holding process. 3. Partners with supervisor to review menus and record necessary substitutions. 4. Ensures that food supplies are available and prepared as needed for upcoming meals. Notifies supervisor of needed supplies. 5. Maintains a clean and safe work area, cleaning spills and assisting in daily or scheduled cleaning. 6. Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Prestige policy. Discards outdated food. 7. Partners with dietary staff to ensure equipment is working properly and at the appropriate temperature. Records temperature of equipment throughout shift as needed. Reports faulty equipment immediately. 8. Follows facility fire safety, infection control, and hazardous chemical practices and promptly reports any unsafe conditions. 9. Assists in planning and preparing food services for special meals, events, and parties as needed. 10. Assists in storing incoming food and supplies as assigned. 11. Attends and participates in training, in-services, and staff meetings. 12. Performs other duties as assigned. COMPANY WIDE RESPONSIBILITIES 1. Demonstrates Core Values of Respect, Integrity, Commitment, and Trust. 2. Supports a dignified and caring atmosphere with residents, residents' families, visitors, and staff. 3. Protects privacy and confidentiality of information pertaining to residents, team members, the department/center/community, and company information and records. 4. Maintains a safe and secure working environment and practices safe working habits. QUALIFICATIONS AND EXPERIENCE A minimum of one year experience cooking in a restaurant or the dietary department of a hospital or similar environment. General kitchen/dietary experience may be considered in lieu of direct cooking experience. Must have required State certification or food service license. EDUCATION High School Diploma, GED, or equivalent knowledge and skills obtained through a combination of education, training, and experience. EOE/M/F/VETS/DISABLED - At Prestige, it is our promise to personally touch lives every day. It is a philosophy of caring based on our core values of integrity, trust, commitment, and respect, that are at the center of all that we do. We are committed to a diverse and inclusive workforce that represents all of us, coming from different experiences, cultures, backgrounds, and viewpoints. Inclusion is the way we treat one another and how we celebrate what makes us different. Prestige is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Information About Prestige Senior Living at East Wenatchee Located at 589 Highline Drive in East Wenatchee, Washington, Prestige Senior Living at East Wenatchee has 42 apartments of assisted living, as well as 21 units of independent living. If you are looking for the highest quality of healthcare communities or care centers, you won't find anyone better. PSL at East Wenatchee has enjoyed a string of unbelievably high performance, including winning the "Bronze" award through the American Health Care Association/National Center for Assisted Living in 2018, one of only a small handful of communities/care centers in the entire state of Washington to win that designation. The building, while small, is vibrant, full of life and has a very "homey" atmosphere! This is a culture of high performance and teamwork. All managers at the community are available and present at all times to support our team. By working at PSL at East Wenatchee, you would be enjoying a strong coaching leadership style, a supportive environment, and one in which you are empowered to own your role, and joy opportunities for career advancement. Our Executive Directors all team members to make decisions and try new processes if it's in the best interest of our residents. We LOVE to celebrate the success of our team members as well. If working in a home-like setting, with a strong team atmosphere, at a national award-winning building that has a great promote-from-within culture, then Prestige Senior Living at East Wenatchee is the place for you. Who Is Prestige Care/Prestige Senior Living? Prestige Care is a family of over 75 skilled nursing + post-acute care centers, as well as assisted living and memory care communities in 8 Western states. We are an organization of over 5,000 team members who serve thousands of residents, where we have the privilege of personally touching their lives every day. We have four core values of integrity, trust, commitment, and respect that guide everything that we do. With a strong commitment to career development and advancement, Prestige Care is a employer that can help you achieve your career goals and objectives. With a healthcare career at Prestige Care, you will enjoy a collaborative, team-oriented environment where your work truly matters at the end of every day. Summary of Benefits: Full-time team members are eligible for Prestige's comprehensive benefit package including choice of medical plans, HSA/FSA accounts, dental and vision insurance, and company paid life and AD&D insurance. All team members are eligible to participate in the company's retirement plans with a company match for those who meet the hours and service requirements. Additional benefits include Employee Assistance Program and Education Reimbursement program. PTO: Full-time and Part-Time (over 20 hours/week) accrue PTO at rate of 0 .034/ hour during their first year. Questions? Contact
Pool Manager- Seasonal Reports to: Pool General Manager Intro The William Vale aims to blend the authenticity of the Williamsburg neighborhood with a forward-thinking approach to the hospitality experience. The William Vale offers a comfortable contemporary atmosphere combined with intuitive design and modern comfort - we pride ourselves on offering warm hospitality to all. We understand that for our Colleagues to give their best work, we must meet (and exceed!) their expectations as an employer. We promote a culture of respect, diversity, career growth and fun. Success awaits motivated individuals who join our team. Overview The Pool Manager is a key leadership role assisting the Pool General Manager to oversee the entire operation of the Vale Pool and Terrace. The Vale Pool, the longest outdoor hotel pool in Brooklyn and greater New York City, is a popular destination that attracts a high volume of visitors throughout the season. The Pool Manager will take ownership in providing a lively yet comfortable experience for all visitors to the Vale Pool and Terrace. The ability to efficiently direct and manage staff in multiple departments (i.e., food & beverage, housekeeping, security, front office/concierge, and lifeguards) while controlling the overall service flow and inventory will be key to success. Responsibilities Oversee guest satisfaction, service quality, operational efficiency, financial measurement, productivity and efficiency while implementing measures to correct those deficiencies. Handle guest complaints and concerns in prompt and professional manner. Oversee, direct, and service pool bars and seating areas to ensure they meets standards. Ensure the cleanliness of the pool deck is maintained at all times. Work with Concierge/Front Office to ensure hotel guests have a pleasant experience. Collaborate with Marketing and Events teams for successful execution of events at the Vale Pool & Terrace. Conduct pre-shift meetings and liaise information to employees. Assist in supervising, training, evaluating, coaching, recognizing within the Vale Pool team. Manage and control the inventory of all available rental options (cabanas, pergolas, daybeds, chaise lounge chairs, etc.) Execute long and short-range financial strategies related to rentals Supervise and maintain par stock level as per inventory for all supplies and linen. Ensures adherence to safety practices of employees and guests on pool deck, assist in the maintenance of proper emergency and safety procedures, and oversee the security team. Maintain high quality standards in regard to food and beverage presentation, sanitation and pool safety. Ensure adherence to proper cash handling and accounting procedures. Control labor, cost of sales and other departmental expenses to maximize profit. Ensure all employees act in accordance with The William Vale safety policies. Perform additional duties as directed by senior leadership. Skills Authentic and engaging leader in the industry! Genuine smile, hearty laugh, sympathetic ear, strong and even hand as needed. You are a Pro. Strong verbal and written communication aptitude. Outstanding organizational and time management processes. Maintain a high level of professionalism in all interactions/situations. Strategic and seasoned business acumen. Ability to develop, plan, and implement short and long-range goals. Exhibits a high level of professionalism in all interactions/situations. Qualifications Bachelor's degree or higher preferred. Minimum of (1) years of hospitality management experience Minimum of (1) year of food & beverage experience Proficient in Microsoft Office products; Word, Excel, PowerPoint, and Outlook Knowledge of multiple Languages preferred. CPR/First Aid Certified Ability to carry out email communication and follow-up with a sense of urgency. Ability to carry, pull and push lounge chairs as well as other pool deck equipment such as towel bins, weighing up to 100 pounds. Able to withstand prolonged walking, standing, stretching, bending and kneeling without restriction. Able to work outdoors in seasonal heat (100F+) or cold as well as inclement weather. Requires working in a fast-paced and busy environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines. Capacity to work varied shifts, including weekends and holidays.
Mar 25, 2024
Full time
Pool Manager- Seasonal Reports to: Pool General Manager Intro The William Vale aims to blend the authenticity of the Williamsburg neighborhood with a forward-thinking approach to the hospitality experience. The William Vale offers a comfortable contemporary atmosphere combined with intuitive design and modern comfort - we pride ourselves on offering warm hospitality to all. We understand that for our Colleagues to give their best work, we must meet (and exceed!) their expectations as an employer. We promote a culture of respect, diversity, career growth and fun. Success awaits motivated individuals who join our team. Overview The Pool Manager is a key leadership role assisting the Pool General Manager to oversee the entire operation of the Vale Pool and Terrace. The Vale Pool, the longest outdoor hotel pool in Brooklyn and greater New York City, is a popular destination that attracts a high volume of visitors throughout the season. The Pool Manager will take ownership in providing a lively yet comfortable experience for all visitors to the Vale Pool and Terrace. The ability to efficiently direct and manage staff in multiple departments (i.e., food & beverage, housekeeping, security, front office/concierge, and lifeguards) while controlling the overall service flow and inventory will be key to success. Responsibilities Oversee guest satisfaction, service quality, operational efficiency, financial measurement, productivity and efficiency while implementing measures to correct those deficiencies. Handle guest complaints and concerns in prompt and professional manner. Oversee, direct, and service pool bars and seating areas to ensure they meets standards. Ensure the cleanliness of the pool deck is maintained at all times. Work with Concierge/Front Office to ensure hotel guests have a pleasant experience. Collaborate with Marketing and Events teams for successful execution of events at the Vale Pool & Terrace. Conduct pre-shift meetings and liaise information to employees. Assist in supervising, training, evaluating, coaching, recognizing within the Vale Pool team. Manage and control the inventory of all available rental options (cabanas, pergolas, daybeds, chaise lounge chairs, etc.) Execute long and short-range financial strategies related to rentals Supervise and maintain par stock level as per inventory for all supplies and linen. Ensures adherence to safety practices of employees and guests on pool deck, assist in the maintenance of proper emergency and safety procedures, and oversee the security team. Maintain high quality standards in regard to food and beverage presentation, sanitation and pool safety. Ensure adherence to proper cash handling and accounting procedures. Control labor, cost of sales and other departmental expenses to maximize profit. Ensure all employees act in accordance with The William Vale safety policies. Perform additional duties as directed by senior leadership. Skills Authentic and engaging leader in the industry! Genuine smile, hearty laugh, sympathetic ear, strong and even hand as needed. You are a Pro. Strong verbal and written communication aptitude. Outstanding organizational and time management processes. Maintain a high level of professionalism in all interactions/situations. Strategic and seasoned business acumen. Ability to develop, plan, and implement short and long-range goals. Exhibits a high level of professionalism in all interactions/situations. Qualifications Bachelor's degree or higher preferred. Minimum of (1) years of hospitality management experience Minimum of (1) year of food & beverage experience Proficient in Microsoft Office products; Word, Excel, PowerPoint, and Outlook Knowledge of multiple Languages preferred. CPR/First Aid Certified Ability to carry out email communication and follow-up with a sense of urgency. Ability to carry, pull and push lounge chairs as well as other pool deck equipment such as towel bins, weighing up to 100 pounds. Able to withstand prolonged walking, standing, stretching, bending and kneeling without restriction. Able to work outdoors in seasonal heat (100F+) or cold as well as inclement weather. Requires working in a fast-paced and busy environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines. Capacity to work varied shifts, including weekends and holidays.
Come make a difference! POSITION SUMMARY The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture. Samples food for quality assurance prior to service. 2. Ensures foods are cooked and held at the appropriate temperatures. Records food temperatures throughout the cooking and holding process. 3. Partners with supervisor to review menus and record necessary substitutions. 4. Ensures that food supplies are available and prepared as needed for upcoming meals. Notifies supervisor of needed supplies. 5. Maintains a clean and safe work area, cleaning spills and assisting in daily or scheduled cleaning. 6. Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Prestige policy. Discards outdated food. 7. Partners with dietary staff to ensure equipment is working properly and at the appropriate temperature. Records temperature of equipment throughout shift as needed. Reports faulty equipment immediately. 8. Follows facility fire safety, infection control, and hazardous chemical practices and promptly reports any unsafe conditions. 9. Assists in planning and preparing food services for special meals, events, and parties as needed. 10. Assists in storing incoming food and supplies as assigned. 11. Attends and participates in training, in-services, and staff meetings. 12. Performs other duties as assigned. COMPANY WIDE RESPONSIBILITIES 1. Demonstrates Core Values of Respect, Integrity, Commitment, and Trust. 2. Supports a dignified and caring atmosphere with residents, residents' families, visitors, and staff. 3. Protects privacy and confidentiality of information pertaining to residents, team members, the department/center/community, and company information and records. 4. Maintains a safe and secure working environment and practices safe working habits. QUALIFICATIONS AND EXPERIENCE A minimum of one year experience cooking in a restaurant or the dietary department of a hospital or similar environment. General kitchen/dietary experience may be considered in lieu of direct cooking experience. Must have required State certification or food service license. EDUCATION High School Diploma, GED, or equivalent knowledge and skills obtained through a combination of education, training, and experience. EOE/M/F/VETS/DISABLED - At Prestige, it is our promise to personally touch lives every day. It is a philosophy of caring based on our core values of integrity, trust, commitment, and respect, that are at the center of all that we do. We are committed to a diverse and inclusive workforce that represents all of us, coming from different experiences, cultures, backgrounds, and viewpoints. Inclusion is the way we treat one another and how we celebrate what makes us different. Prestige is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Information About Prestige Senior Living - Five Rivers Located at th Street in Tillamook, Prestige Senior Living - Five Rivers is a 64 apartment assisted living, and 24 apartment independent living (88 total apartments) community. Five Rivers' recently won the "Best of Tillamook Silver Award," which probably is indicative of our fun and engaging culture we have! Our leadership is very involved in training and development and strong knowledge of all departments. Five Rivers is unique, as we have pets in our community, a movie theater, and a home-like setting. Five Rivers' ability to fluctuate the level of care needs for our residents makes it a great place not only for residents, but also for our team members to learn, grow, and build relationships with our residents. Our community employs many high performing, empathetic healthcare providers that serve our residents, and keep our community looking absolutely stunning. If working in a home-like setting, in a strong team atmosphere that has a strong promote-from-within culture, then Prestige Senior Living - Five Rivers is the place for you. Who Is Prestige Care? Prestige Care is a family of over 75 skilled nursing + post-acute care centers, as well as assisted living and memory care communities in 8 Western states. We are an organization of over 5,000 team members who serve thousands of residents, where we have the privilege of personally touching their lives every day. We have four core values of integrity, trust, commitment, and respect that guide everything that we do. With a strong commitment to career development and advancement, Prestige Care is a employer that can help you achieve your career goals and objectives. With a healthcare career at Prestige Care, you will enjoy a collaborative, team-oriented environment where your work truly matters at the end of every day.
Mar 25, 2024
Full time
Come make a difference! POSITION SUMMARY The Cook prepares food in accordance with menus, diet specifications, resident preference, and sanitary practices under the supervision of the Food and Nutrition Services Manager or Dining Services Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Prepares, cooks, and serves food in accordance with the menu and food and nutrition standards, including presentation, taste, and texture. Samples food for quality assurance prior to service. 2. Ensures foods are cooked and held at the appropriate temperatures. Records food temperatures throughout the cooking and holding process. 3. Partners with supervisor to review menus and record necessary substitutions. 4. Ensures that food supplies are available and prepared as needed for upcoming meals. Notifies supervisor of needed supplies. 5. Maintains a clean and safe work area, cleaning spills and assisting in daily or scheduled cleaning. 6. Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines and Prestige policy. Discards outdated food. 7. Partners with dietary staff to ensure equipment is working properly and at the appropriate temperature. Records temperature of equipment throughout shift as needed. Reports faulty equipment immediately. 8. Follows facility fire safety, infection control, and hazardous chemical practices and promptly reports any unsafe conditions. 9. Assists in planning and preparing food services for special meals, events, and parties as needed. 10. Assists in storing incoming food and supplies as assigned. 11. Attends and participates in training, in-services, and staff meetings. 12. Performs other duties as assigned. COMPANY WIDE RESPONSIBILITIES 1. Demonstrates Core Values of Respect, Integrity, Commitment, and Trust. 2. Supports a dignified and caring atmosphere with residents, residents' families, visitors, and staff. 3. Protects privacy and confidentiality of information pertaining to residents, team members, the department/center/community, and company information and records. 4. Maintains a safe and secure working environment and practices safe working habits. QUALIFICATIONS AND EXPERIENCE A minimum of one year experience cooking in a restaurant or the dietary department of a hospital or similar environment. General kitchen/dietary experience may be considered in lieu of direct cooking experience. Must have required State certification or food service license. EDUCATION High School Diploma, GED, or equivalent knowledge and skills obtained through a combination of education, training, and experience. EOE/M/F/VETS/DISABLED - At Prestige, it is our promise to personally touch lives every day. It is a philosophy of caring based on our core values of integrity, trust, commitment, and respect, that are at the center of all that we do. We are committed to a diverse and inclusive workforce that represents all of us, coming from different experiences, cultures, backgrounds, and viewpoints. Inclusion is the way we treat one another and how we celebrate what makes us different. Prestige is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Information About Prestige Senior Living - Five Rivers Located at th Street in Tillamook, Prestige Senior Living - Five Rivers is a 64 apartment assisted living, and 24 apartment independent living (88 total apartments) community. Five Rivers' recently won the "Best of Tillamook Silver Award," which probably is indicative of our fun and engaging culture we have! Our leadership is very involved in training and development and strong knowledge of all departments. Five Rivers is unique, as we have pets in our community, a movie theater, and a home-like setting. Five Rivers' ability to fluctuate the level of care needs for our residents makes it a great place not only for residents, but also for our team members to learn, grow, and build relationships with our residents. Our community employs many high performing, empathetic healthcare providers that serve our residents, and keep our community looking absolutely stunning. If working in a home-like setting, in a strong team atmosphere that has a strong promote-from-within culture, then Prestige Senior Living - Five Rivers is the place for you. Who Is Prestige Care? Prestige Care is a family of over 75 skilled nursing + post-acute care centers, as well as assisted living and memory care communities in 8 Western states. We are an organization of over 5,000 team members who serve thousands of residents, where we have the privilege of personally touching their lives every day. We have four core values of integrity, trust, commitment, and respect that guide everything that we do. With a strong commitment to career development and advancement, Prestige Care is a employer that can help you achieve your career goals and objectives. With a healthcare career at Prestige Care, you will enjoy a collaborative, team-oriented environment where your work truly matters at the end of every day.
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks 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 procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified 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 and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or 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 Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties 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 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks 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 procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified 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 and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or 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 Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties 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 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks 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 procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified 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 and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or 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 Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties 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 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks 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 procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified 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 and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or 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 Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties 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 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Food Safety and Inspection Service
Spring Mills, Pennsylvania
Summary All Consumer Safety Officers may be detailed anywhere inside or outside the Philadelphia District to conduct Food Safety Assessments. Specific Vacancy Information: Spring Mills, PA Consumer Safety Officer (EIAO) SJ-541, GS-0696-11/12 Location: Spring Mills, PA- located in Centre County Responsibilities This position may be filled as a multi-grade career ladder. If position is filled at a developmental grade level, assignments will be of a more limited scope, performed with less independence, and may reflect limited complexity/personal contacts. You may/will: Conduct on site consumer protection assessments to verify the design and proper functioning of a plant's food safety and process control systems. Assess the scientific adequacy of Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOPs), microbiological verification sampling protocols, or other process control measures. Perform investigative work related to food processing and/or slaughter systems to obtain information, gather evidence, or verify facts in support of administrative or civil enforcement matters. Make recommendations regarding the type of enforcement action that is necessary, and assist in the preparation of enforcement related documentation such as notices of intended enforcement, suspension letters, deferral letters, and letters of warning. Collect necessary information pertaining to product recall activities, consumer complaints, or other public health concerns. Determine the relevance of data and documentation in-plant records, laboratory test data, and observed activities for compliance with provisions of laws and Agency regulations. Assist inspection personnel, as needed, in the consistent nationwide implementation of significant new inspection procedures designed to verify that official establishments meet regulatory requirements for food safety and other consumer protection. Requirements Conditions of Employment Qualifications Applicants must meet all qualifications and eligibility requirements by the closing date of the announcement including time-in-grade restrictions, specialized experience and/or education, as defined below. Time in grade: Applicants must meet one year at the next lower grade to be considered for the next higher grade (e.g. one year at the GS-09 grade level for consideration for the GS-11 grade level.) Specialized experience: In order to meet the specialized experience requirement, you will need to have completed 52 weeks of progressively responsible specialized experience at or equivalent to the next lower grade level. This experience may be gained under GS, PHHRS, another pay band system, or any combination of GS, pay band, or other experience. Specialized experience is defined as under supervision and/or guidance from senior personnel, verify safety systems for the production of products intended for consumption (e.g., food, pharmaceuticals, drinking water, biological specimens, etc.). This may include verifying of Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOPs), Sanitation Performance Standards (SPS), Sanitation, pathogen reduction verification procedures, food security verification procedures, and other consumer protection activities (e.g., economic adulteration and misbranding, E. coli or Salmonella reduction procedures, etc.), or any interactions of these systems. This may also include experience working with federal or state regulatory requirements and enforcement actions, applying investigative methodology, documenting case files for administrative or civil enforcement actions including the collection of evidence and testimonies, implementing or monitoring recall activities and/or consumer complaints, assessing the comprehensive design and/or implementation of food safety systems, assessing microbiological sampling and testing programs, and/or monitoring quality control procedures within a food safety environment. Slaughter experience is NOT considered specialized experience. To qualify for the GS-11: 52 weeks or more of specialized experience at the next lower grade level (generally, the GS-9 level). Education can be used in lieu of specialized experience as defined below: 3 years of progressively higher level graduate education leading to a Ph.D. degree or Ph.D. or equivalent doctoral degree OR A combination of education and specialized experience - the minimum education requirement of courses consisting of at least 30 semester hours in the fields of study described above, plus appropriate experience and additional education. To qualify for the GS-12: 52 weeks or more of specialized experience at the next lower grade level (generally, the GS-11 level). Specialized experience is defined as independent and regular responsibility for verifying safety systems for the production of products intended for consumption (e.g. food, pharmaceuticals, drinking water, biological specimens, etc.). In addition to meeting the specialized experience (as stated for the GS-11), your experience for the GS-12 may come from food processing, manufacturing practices, statistical process control, microbiological testing, laboratory analytical procedures, and/or other technical areas that might affect food safety. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Education This position has a minimum education requirement to qualify at either of the advertised grades. All applicants need to meet the minimum education requirements for this position. The minimum education requirement is: A bachelor's or graduate/higher level degree in quality assurance or a related degree that included at least 30 semester hours of related course work (i.e. consumer laws, biological sciences, food science, chemistry, pharmacy, physical sciences, food technology, nutrition, medical science, engineering, epidemiology, veterinary medical science, legal investigations, law enforcement, or related scientific fields that provided knowledge directly related to consumer safety officer work). The 30 semester hours may include up to 8 semester hours in statistics, or course work that included the principles, theory, or practical application of computers or computer programming. OR Combination of education and experience - courses consisting of at least 30 semester hours in the fields of study described in the paragraph above, plus appropriate experience (as described under the Qualifications section) or additional education. Please view OPM's Qualifications Standards, Consumer Safety Series, GS-0696. Additional Information Career Transition Assistance Plan (CTAP), Reemployed Priority List (RPL), or Interagency Career Transition Assistance Plan (ICTAP): To exercise selection priority for this vacancy, CTAP/RPL/ICTAP candidates must meet the basic eligibility requirements and all selective factors. CTAP/ICTAP candidates must be rated and determined to be well qualified (or above) based on an evaluation of the competencies listed in the How You Will Be Evaluated section. When assessed through a score-based category rating method, CTAP/ICTAP applications must receive a rating of at least 85 out of a possible 100. This announcement may be used to fill additional like vacancies should any occur in the announced duty location(s). Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact: USDA's TARGET Center at (voice and TDD). It is the policy of the Government not to deny employment simply because an individual has been unemployed or has had financial difficulties that have arisen through no fault of the individual. See more information at: CHCO Council. Please note the following: After completing the virtual 2 week training, Consumer Safety Officers (CSO), are provided On-the-job-training (OJT). OJT consists of shadowing a more seasoned CSO during a Food Safety Assessment (FSA) in order to receive experience on the FSA process. The supervisor determines if the CSO is ready to conduct a FSA on their own or if additional OJT is needed. In addition, if feasible, the new CSO will be assigned as the secondary CSO on other FSAs so that the learning process can be extended. The supervisor provides guidance, mentoring, and information to the new CSO to assist in the transition. This position is eligible for up to 4 days telework per week and other flexible work arrangements. Employee participation is at the discretion of the supervisor. If you are selected, you may need to complete a Declaration for Federal Employment (OF-306) prior to being appointed to determine suitability for Federal employment and to authorize a background investigation. False statements or responses on a resume or application can jeopardize employment and may be grounds for disciplinary action, including removal from Federal service. CONFIDENTIAL FINANCIAL DISCLOSURE REPORT: If selected, you will be required to submit Form OGE-450 within 30 days of your initial appointment date, and annually thereafter. Selectee is subject to financial Disclosure Requirements in accordance with 5 CFR, Part 2635, Sub part E regarding business or personal transactions with applicants, borrowers, or business contacts who have or who are seeking business with this Agency. Selectee must be able to obtain and maintain a security clearance . click apply for full job details
Mar 24, 2024
Full time
Summary All Consumer Safety Officers may be detailed anywhere inside or outside the Philadelphia District to conduct Food Safety Assessments. Specific Vacancy Information: Spring Mills, PA Consumer Safety Officer (EIAO) SJ-541, GS-0696-11/12 Location: Spring Mills, PA- located in Centre County Responsibilities This position may be filled as a multi-grade career ladder. If position is filled at a developmental grade level, assignments will be of a more limited scope, performed with less independence, and may reflect limited complexity/personal contacts. You may/will: Conduct on site consumer protection assessments to verify the design and proper functioning of a plant's food safety and process control systems. Assess the scientific adequacy of Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOPs), microbiological verification sampling protocols, or other process control measures. Perform investigative work related to food processing and/or slaughter systems to obtain information, gather evidence, or verify facts in support of administrative or civil enforcement matters. Make recommendations regarding the type of enforcement action that is necessary, and assist in the preparation of enforcement related documentation such as notices of intended enforcement, suspension letters, deferral letters, and letters of warning. Collect necessary information pertaining to product recall activities, consumer complaints, or other public health concerns. Determine the relevance of data and documentation in-plant records, laboratory test data, and observed activities for compliance with provisions of laws and Agency regulations. Assist inspection personnel, as needed, in the consistent nationwide implementation of significant new inspection procedures designed to verify that official establishments meet regulatory requirements for food safety and other consumer protection. Requirements Conditions of Employment Qualifications Applicants must meet all qualifications and eligibility requirements by the closing date of the announcement including time-in-grade restrictions, specialized experience and/or education, as defined below. Time in grade: Applicants must meet one year at the next lower grade to be considered for the next higher grade (e.g. one year at the GS-09 grade level for consideration for the GS-11 grade level.) Specialized experience: In order to meet the specialized experience requirement, you will need to have completed 52 weeks of progressively responsible specialized experience at or equivalent to the next lower grade level. This experience may be gained under GS, PHHRS, another pay band system, or any combination of GS, pay band, or other experience. Specialized experience is defined as under supervision and/or guidance from senior personnel, verify safety systems for the production of products intended for consumption (e.g., food, pharmaceuticals, drinking water, biological specimens, etc.). This may include verifying of Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOPs), Sanitation Performance Standards (SPS), Sanitation, pathogen reduction verification procedures, food security verification procedures, and other consumer protection activities (e.g., economic adulteration and misbranding, E. coli or Salmonella reduction procedures, etc.), or any interactions of these systems. This may also include experience working with federal or state regulatory requirements and enforcement actions, applying investigative methodology, documenting case files for administrative or civil enforcement actions including the collection of evidence and testimonies, implementing or monitoring recall activities and/or consumer complaints, assessing the comprehensive design and/or implementation of food safety systems, assessing microbiological sampling and testing programs, and/or monitoring quality control procedures within a food safety environment. Slaughter experience is NOT considered specialized experience. To qualify for the GS-11: 52 weeks or more of specialized experience at the next lower grade level (generally, the GS-9 level). Education can be used in lieu of specialized experience as defined below: 3 years of progressively higher level graduate education leading to a Ph.D. degree or Ph.D. or equivalent doctoral degree OR A combination of education and specialized experience - the minimum education requirement of courses consisting of at least 30 semester hours in the fields of study described above, plus appropriate experience and additional education. To qualify for the GS-12: 52 weeks or more of specialized experience at the next lower grade level (generally, the GS-11 level). Specialized experience is defined as independent and regular responsibility for verifying safety systems for the production of products intended for consumption (e.g. food, pharmaceuticals, drinking water, biological specimens, etc.). In addition to meeting the specialized experience (as stated for the GS-11), your experience for the GS-12 may come from food processing, manufacturing practices, statistical process control, microbiological testing, laboratory analytical procedures, and/or other technical areas that might affect food safety. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Education This position has a minimum education requirement to qualify at either of the advertised grades. All applicants need to meet the minimum education requirements for this position. The minimum education requirement is: A bachelor's or graduate/higher level degree in quality assurance or a related degree that included at least 30 semester hours of related course work (i.e. consumer laws, biological sciences, food science, chemistry, pharmacy, physical sciences, food technology, nutrition, medical science, engineering, epidemiology, veterinary medical science, legal investigations, law enforcement, or related scientific fields that provided knowledge directly related to consumer safety officer work). The 30 semester hours may include up to 8 semester hours in statistics, or course work that included the principles, theory, or practical application of computers or computer programming. OR Combination of education and experience - courses consisting of at least 30 semester hours in the fields of study described in the paragraph above, plus appropriate experience (as described under the Qualifications section) or additional education. Please view OPM's Qualifications Standards, Consumer Safety Series, GS-0696. Additional Information Career Transition Assistance Plan (CTAP), Reemployed Priority List (RPL), or Interagency Career Transition Assistance Plan (ICTAP): To exercise selection priority for this vacancy, CTAP/RPL/ICTAP candidates must meet the basic eligibility requirements and all selective factors. CTAP/ICTAP candidates must be rated and determined to be well qualified (or above) based on an evaluation of the competencies listed in the How You Will Be Evaluated section. When assessed through a score-based category rating method, CTAP/ICTAP applications must receive a rating of at least 85 out of a possible 100. This announcement may be used to fill additional like vacancies should any occur in the announced duty location(s). Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact: USDA's TARGET Center at (voice and TDD). It is the policy of the Government not to deny employment simply because an individual has been unemployed or has had financial difficulties that have arisen through no fault of the individual. See more information at: CHCO Council. Please note the following: After completing the virtual 2 week training, Consumer Safety Officers (CSO), are provided On-the-job-training (OJT). OJT consists of shadowing a more seasoned CSO during a Food Safety Assessment (FSA) in order to receive experience on the FSA process. The supervisor determines if the CSO is ready to conduct a FSA on their own or if additional OJT is needed. In addition, if feasible, the new CSO will be assigned as the secondary CSO on other FSAs so that the learning process can be extended. The supervisor provides guidance, mentoring, and information to the new CSO to assist in the transition. This position is eligible for up to 4 days telework per week and other flexible work arrangements. Employee participation is at the discretion of the supervisor. If you are selected, you may need to complete a Declaration for Federal Employment (OF-306) prior to being appointed to determine suitability for Federal employment and to authorize a background investigation. False statements or responses on a resume or application can jeopardize employment and may be grounds for disciplinary action, including removal from Federal service. CONFIDENTIAL FINANCIAL DISCLOSURE REPORT: If selected, you will be required to submit Form OGE-450 within 30 days of your initial appointment date, and annually thereafter. Selectee is subject to financial Disclosure Requirements in accordance with 5 CFR, Part 2635, Sub part E regarding business or personal transactions with applicants, borrowers, or business contacts who have or who are seeking business with this Agency. Selectee must be able to obtain and maintain a security clearance . click apply for full job details
Food Safety and Inspection Service
Providence, Rhode Island
Summary All Consumer Safety Officers may be detailed anywhere inside or outside the Philadelphia District to conduct Food Safety Assessments. Specific Vacancy Information: Consumer Safety Officer (EIAO) SJ-541, GS-0696-11/12 Location: Providence, RI- located in Providence County Responsibilities This position may be filled as a multi-grade career ladder. If position is filled at a developmental grade level, assignments will be of a more limited scope, performed with less independence, and may reflect limited complexity/personal contacts. You may/will: Conduct on site consumer protection assessments to verify the design and proper functioning of a plant's food safety and process control systems. Assess the scientific adequacy of Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOPs), microbiological verification sampling protocols, or other process control measures. Perform investigative work related to food processing and/or slaughter systems to obtain information, gather evidence, or verify facts in support of administrative or civil enforcement matters. Make recommendations regarding the type of enforcement action that is necessary, and assist in the preparation of enforcement related documentation such as notices of intended enforcement, suspension letters, deferral letters, and letters of warning. Collect necessary information pertaining to product recall activities, consumer complaints, or other public health concerns. Determine the relevance of data and documentation in-plant records, laboratory test data, and observed activities for compliance with provisions of laws and Agency regulations. Assist inspection personnel, as needed, in the consistent nationwide implementation of significant new inspection procedures designed to verify that official establishments meet regulatory requirements for food safety and other consumer protection. Requirements Conditions of Employment Qualifications Applicants must meet all qualifications and eligibility requirements by the closing date of the announcement including time-in-grade restrictions, specialized experience and/or education, as defined below. Time in grade: Applicants must meet one year at the next lower grade to be considered for the next higher grade (e.g. one year at the GS-09 grade level for consideration for the GS-11 grade level.) Specialized experience: In order to meet the specialized experience requirement, you will need to have completed 52 weeks of progressively responsible specialized experience at or equivalent to the next lower grade level. This experience may be gained under GS, PHHRS, another pay band system, or any combination of GS, pay band, or other experience. Specialized experience is defined as under supervision and/or guidance from senior personnel, verify safety systems for the production of products intended for consumption (e.g., food, pharmaceuticals, drinking water, biological specimens, etc.). This may include verifying of Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOPs), Sanitation Performance Standards (SPS), Sanitation, pathogen reduction verification procedures, food security verification procedures, and other consumer protection activities (e.g., economic adulteration and misbranding, E. coli or Salmonella reduction procedures, etc.), or any interactions of these systems. This may also include experience working with federal or state regulatory requirements and enforcement actions, applying investigative methodology, documenting case files for administrative or civil enforcement actions including the collection of evidence and testimonies, implementing or monitoring recall activities and/or consumer complaints, assessing the comprehensive design and/or implementation of food safety systems, assessing microbiological sampling and testing programs, and/or monitoring quality control procedures within a food safety environment. Slaughter experience is NOT considered specialized experience. To qualify for the GS-11: 52 weeks or more of specialized experience at the next lower grade level (generally, the GS-9 level). Education can be used in lieu of specialized experience as defined below: 3 years of progressively higher level graduate education leading to a Ph.D. degree or Ph.D. or equivalent doctoral degree OR A combination of education and specialized experience - the minimum education requirement of courses consisting of at least 30 semester hours in the fields of study described above, plus appropriate experience and additional education. To qualify for the GS-12: 52 weeks or more of specialized experience at the next lower grade level (generally, the GS-11 level). Specialized experience is defined as independent and regular responsibility for verifying safety systems for the production of products intended for consumption (e.g. food, pharmaceuticals, drinking water, biological specimens, etc.). In addition to meeting the specialized experience (as stated for the GS-11), your experience for the GS-12 may come from food processing, manufacturing practices, statistical process control, microbiological testing, laboratory analytical procedures, and/or other technical areas that might affect food safety. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Education This position has a minimum education requirement to qualify at either of the advertised grades. All applicants need to meet the minimum education requirements for this position. The minimum education requirement is: A bachelor's or graduate/higher level degree in quality assurance or a related degree that included at least 30 semester hours of related course work (i.e. consumer laws, biological sciences, food science, chemistry, pharmacy, physical sciences, food technology, nutrition, medical science, engineering, epidemiology, veterinary medical science, legal investigations, law enforcement, or related scientific fields that provided knowledge directly related to consumer safety officer work). The 30 semester hours may include up to 8 semester hours in statistics, or course work that included the principles, theory, or practical application of computers or computer programming. OR Combination of education and experience - courses consisting of at least 30 semester hours in the fields of study described in the paragraph above, plus appropriate experience (as described under the Qualifications section) or additional education. Please view OPM's Qualifications Standards, Consumer Safety Series, GS-0696. Additional Information Career Transition Assistance Plan (CTAP), Reemployed Priority List (RPL), or Interagency Career Transition Assistance Plan (ICTAP): To exercise selection priority for this vacancy, CTAP/RPL/ICTAP candidates must meet the basic eligibility requirements and all selective factors. CTAP/ICTAP candidates must be rated and determined to be well qualified (or above) based on an evaluation of the competencies listed in the How You Will Be Evaluated section. When assessed through a score-based category rating method, CTAP/ICTAP applications must receive a rating of at least 85 out of a possible 100. This announcement may be used to fill additional like vacancies should any occur in the announced duty location(s). Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact: USDA's TARGET Center at (voice and TDD). It is the policy of the Government not to deny employment simply because an individual has been unemployed or has had financial difficulties that have arisen through no fault of the individual. See more information at: CHCO Council. Please note the following: After completing the virtual 2 week training, Consumer Safety Officers (CSO), are provided On-the-job-training (OJT). OJT consists of shadowing a more seasoned CSO during a Food Safety Assessment (FSA) in order to receive experience on the FSA process. The supervisor determines if the CSO is ready to conduct a FSA on their own or if additional OJT is needed. In addition, if feasible, the new CSO will be assigned as the secondary CSO on other FSAs so that the learning process can be extended. The supervisor provides guidance, mentoring, and information to the new CSO to assist in the transition. This position is eligible for up to 4 days telework per week and other flexible work arrangements. Employee participation is at the discretion of the supervisor. If you are selected, you may need to complete a Declaration for Federal Employment (OF-306) prior to being appointed to determine suitability for Federal employment and to authorize a background investigation. False statements or responses on a resume or application can jeopardize employment and may be grounds for disciplinary action, including removal from Federal service. CONFIDENTIAL FINANCIAL DISCLOSURE REPORT: If selected, you will be required to submit Form OGE-450 within 30 days of your initial appointment date, and annually thereafter. Selectee is subject to financial Disclosure Requirements in accordance with 5 CFR, Part 2635, Sub part E regarding business or personal transactions with applicants, borrowers, or business contacts who have or who are seeking business with this Agency. Selectee must be able to obtain and maintain a security clearance . click apply for full job details
Mar 24, 2024
Full time
Summary All Consumer Safety Officers may be detailed anywhere inside or outside the Philadelphia District to conduct Food Safety Assessments. Specific Vacancy Information: Consumer Safety Officer (EIAO) SJ-541, GS-0696-11/12 Location: Providence, RI- located in Providence County Responsibilities This position may be filled as a multi-grade career ladder. If position is filled at a developmental grade level, assignments will be of a more limited scope, performed with less independence, and may reflect limited complexity/personal contacts. You may/will: Conduct on site consumer protection assessments to verify the design and proper functioning of a plant's food safety and process control systems. Assess the scientific adequacy of Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOPs), microbiological verification sampling protocols, or other process control measures. Perform investigative work related to food processing and/or slaughter systems to obtain information, gather evidence, or verify facts in support of administrative or civil enforcement matters. Make recommendations regarding the type of enforcement action that is necessary, and assist in the preparation of enforcement related documentation such as notices of intended enforcement, suspension letters, deferral letters, and letters of warning. Collect necessary information pertaining to product recall activities, consumer complaints, or other public health concerns. Determine the relevance of data and documentation in-plant records, laboratory test data, and observed activities for compliance with provisions of laws and Agency regulations. Assist inspection personnel, as needed, in the consistent nationwide implementation of significant new inspection procedures designed to verify that official establishments meet regulatory requirements for food safety and other consumer protection. Requirements Conditions of Employment Qualifications Applicants must meet all qualifications and eligibility requirements by the closing date of the announcement including time-in-grade restrictions, specialized experience and/or education, as defined below. Time in grade: Applicants must meet one year at the next lower grade to be considered for the next higher grade (e.g. one year at the GS-09 grade level for consideration for the GS-11 grade level.) Specialized experience: In order to meet the specialized experience requirement, you will need to have completed 52 weeks of progressively responsible specialized experience at or equivalent to the next lower grade level. This experience may be gained under GS, PHHRS, another pay band system, or any combination of GS, pay band, or other experience. Specialized experience is defined as under supervision and/or guidance from senior personnel, verify safety systems for the production of products intended for consumption (e.g., food, pharmaceuticals, drinking water, biological specimens, etc.). This may include verifying of Hazard Analysis and Critical Control Point (HACCP) plans, Sanitation Standard Operating Procedures (SSOPs), Sanitation Performance Standards (SPS), Sanitation, pathogen reduction verification procedures, food security verification procedures, and other consumer protection activities (e.g., economic adulteration and misbranding, E. coli or Salmonella reduction procedures, etc.), or any interactions of these systems. This may also include experience working with federal or state regulatory requirements and enforcement actions, applying investigative methodology, documenting case files for administrative or civil enforcement actions including the collection of evidence and testimonies, implementing or monitoring recall activities and/or consumer complaints, assessing the comprehensive design and/or implementation of food safety systems, assessing microbiological sampling and testing programs, and/or monitoring quality control procedures within a food safety environment. Slaughter experience is NOT considered specialized experience. To qualify for the GS-11: 52 weeks or more of specialized experience at the next lower grade level (generally, the GS-9 level). Education can be used in lieu of specialized experience as defined below: 3 years of progressively higher level graduate education leading to a Ph.D. degree or Ph.D. or equivalent doctoral degree OR A combination of education and specialized experience - the minimum education requirement of courses consisting of at least 30 semester hours in the fields of study described above, plus appropriate experience and additional education. To qualify for the GS-12: 52 weeks or more of specialized experience at the next lower grade level (generally, the GS-11 level). Specialized experience is defined as independent and regular responsibility for verifying safety systems for the production of products intended for consumption (e.g. food, pharmaceuticals, drinking water, biological specimens, etc.). In addition to meeting the specialized experience (as stated for the GS-11), your experience for the GS-12 may come from food processing, manufacturing practices, statistical process control, microbiological testing, laboratory analytical procedures, and/or other technical areas that might affect food safety. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience. Education This position has a minimum education requirement to qualify at either of the advertised grades. All applicants need to meet the minimum education requirements for this position. The minimum education requirement is: A bachelor's or graduate/higher level degree in quality assurance or a related degree that included at least 30 semester hours of related course work (i.e. consumer laws, biological sciences, food science, chemistry, pharmacy, physical sciences, food technology, nutrition, medical science, engineering, epidemiology, veterinary medical science, legal investigations, law enforcement, or related scientific fields that provided knowledge directly related to consumer safety officer work). The 30 semester hours may include up to 8 semester hours in statistics, or course work that included the principles, theory, or practical application of computers or computer programming. OR Combination of education and experience - courses consisting of at least 30 semester hours in the fields of study described in the paragraph above, plus appropriate experience (as described under the Qualifications section) or additional education. Please view OPM's Qualifications Standards, Consumer Safety Series, GS-0696. Additional Information Career Transition Assistance Plan (CTAP), Reemployed Priority List (RPL), or Interagency Career Transition Assistance Plan (ICTAP): To exercise selection priority for this vacancy, CTAP/RPL/ICTAP candidates must meet the basic eligibility requirements and all selective factors. CTAP/ICTAP candidates must be rated and determined to be well qualified (or above) based on an evaluation of the competencies listed in the How You Will Be Evaluated section. When assessed through a score-based category rating method, CTAP/ICTAP applications must receive a rating of at least 85 out of a possible 100. This announcement may be used to fill additional like vacancies should any occur in the announced duty location(s). Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact: USDA's TARGET Center at (voice and TDD). It is the policy of the Government not to deny employment simply because an individual has been unemployed or has had financial difficulties that have arisen through no fault of the individual. See more information at: CHCO Council. Please note the following: After completing the virtual 2 week training, Consumer Safety Officers (CSO), are provided On-the-job-training (OJT). OJT consists of shadowing a more seasoned CSO during a Food Safety Assessment (FSA) in order to receive experience on the FSA process. The supervisor determines if the CSO is ready to conduct a FSA on their own or if additional OJT is needed. In addition, if feasible, the new CSO will be assigned as the secondary CSO on other FSAs so that the learning process can be extended. The supervisor provides guidance, mentoring, and information to the new CSO to assist in the transition. This position is eligible for up to 4 days telework per week and other flexible work arrangements. Employee participation is at the discretion of the supervisor. If you are selected, you may need to complete a Declaration for Federal Employment (OF-306) prior to being appointed to determine suitability for Federal employment and to authorize a background investigation. False statements or responses on a resume or application can jeopardize employment and may be grounds for disciplinary action, including removal from Federal service. CONFIDENTIAL FINANCIAL DISCLOSURE REPORT: If selected, you will be required to submit Form OGE-450 within 30 days of your initial appointment date, and annually thereafter. Selectee is subject to financial Disclosure Requirements in accordance with 5 CFR, Part 2635, Sub part E regarding business or personal transactions with applicants, borrowers, or business contacts who have or who are seeking business with this Agency. Selectee must be able to obtain and maintain a security clearance . click apply for full job details
Fort Worth Hotel As breathtaking as any West Texas sunset, the Omni Fort Worth Hotel offers a taste of Texas hospitality. Conveniently located in the heart of Fort Worth's exciting downtown, the hotel is adjacent to the Fort Worth Convention Center and within walking distance from the city's cultural centers, restaurants and nightlife. The Omni Fort Worth Hotel received the 2015 TripAdvisor Certificate of Excellence Award, and was named Top 100 Meeting Hotels in the United States in 2014 by Cvent. The Omni Fort Worth Hotel offers unique employment experiences revolving around associate engagement and innovation. The invigorating world of hospitality resonates through the walls of our one-of-a-kind convention center property. The Omni Fort Worth will continue to be recognized for exemplary guest service and accommodation. As we provide empowerment through our Power of One culture, we work to strengthen and grow the careers of our dedicated associates. The Omni Fort Worth Hotel is searching for dedicated hospitality professionals with guest service mentality to join our extraordinary team! Hands on training opportunity for someone to learn various aspects of the hotel business. This position is a "utility player" who may rotate throughout various departments and positions based upon business need. College Seniors in the Omni Care Internship program are eligible to be in our Leader in Development program at the end of the internship based upon performance. Flexible in working various entry level service positions within the property. Position may rotate between front office, housekeeping, food and beverage outlets/events, and/or pool/recreation. Additional departments/roles may be added based on business needs. Attend to and anticipate guest's needs. Demonstrate adaptability and flexibility in scheduling. Demonstrate excellent teamwork. Attend Omni Care Internship training and enrichment seminars ("live" sessions for summer internship only). Maintain a clean and safe work environment. Perform any other duties as assigned by the Operations Leader. Strong communication skills - both written and verbal required Strong customer service skills Previous experience in a customer service position preferred Willingness to learn and take on different projects Ability to adapt to changing environments Must be able to walk, sit, stand, squat, and lean during daily business for extended periods of time. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: and the following link is the If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to .
Mar 24, 2024
Full time
Fort Worth Hotel As breathtaking as any West Texas sunset, the Omni Fort Worth Hotel offers a taste of Texas hospitality. Conveniently located in the heart of Fort Worth's exciting downtown, the hotel is adjacent to the Fort Worth Convention Center and within walking distance from the city's cultural centers, restaurants and nightlife. The Omni Fort Worth Hotel received the 2015 TripAdvisor Certificate of Excellence Award, and was named Top 100 Meeting Hotels in the United States in 2014 by Cvent. The Omni Fort Worth Hotel offers unique employment experiences revolving around associate engagement and innovation. The invigorating world of hospitality resonates through the walls of our one-of-a-kind convention center property. The Omni Fort Worth will continue to be recognized for exemplary guest service and accommodation. As we provide empowerment through our Power of One culture, we work to strengthen and grow the careers of our dedicated associates. The Omni Fort Worth Hotel is searching for dedicated hospitality professionals with guest service mentality to join our extraordinary team! Hands on training opportunity for someone to learn various aspects of the hotel business. This position is a "utility player" who may rotate throughout various departments and positions based upon business need. College Seniors in the Omni Care Internship program are eligible to be in our Leader in Development program at the end of the internship based upon performance. Flexible in working various entry level service positions within the property. Position may rotate between front office, housekeeping, food and beverage outlets/events, and/or pool/recreation. Additional departments/roles may be added based on business needs. Attend to and anticipate guest's needs. Demonstrate adaptability and flexibility in scheduling. Demonstrate excellent teamwork. Attend Omni Care Internship training and enrichment seminars ("live" sessions for summer internship only). Maintain a clean and safe work environment. Perform any other duties as assigned by the Operations Leader. Strong communication skills - both written and verbal required Strong customer service skills Previous experience in a customer service position preferred Willingness to learn and take on different projects Ability to adapt to changing environments Must be able to walk, sit, stand, squat, and lean during daily business for extended periods of time. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: and the following link is the If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to .
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.
Mar 22, 2024
Full time
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.
Mar 22, 2024
Full time
Job Description Intel is in the midst of a transformational journey to deliver on its ambitious IDM 2.0 strategy which includes significant manufacturing expansions and the creation of a foundry to serve internal and external customers. This position is a critical new role in our overall ERP transformation supporting three key businesses involved in IDM 2.0; Manufacturing, Technology Development (TD), and Intel Foundry Services (IFS), collectively referred to as TMGF. The TMGF Forecast to Stock (FTS) Process Steward will focus on designing the TMGF Supply Planning future Planning solution and integration to SAP-ERP. If you are looking for a role that gives you the opportunity to influence and shape Intel's future, then this is the role for you. Use Supply Planning-related knowledge to drive the successful implementation of FTS for TMGF. Must be able to operate in a matrixed environment and develop effective working relationships with key interface organizations and their senior managers to achieve key deliverables. Must have a solid understanding of Intel's strategic initiatives, business strategy, supply chain initiatives. Drives strategy, analysis, and planning, interdependencies across multiple teams. Process Ownership: Own specific processes within the Forecast to Stock, taking responsibility for their design, efficiency, and effectiveness. Drive process standardization across the organization and actively question deviations from standard practices. Provide insights on unique Intel requirements that can enhance strategic differentiation. Design and Decision Making: Lead and own the design and decision-making process within your designated processes. Collaborate with cross-functional teams to ensure process designs align with business objectives and industry best practices. Documentation and Approval: Review and approve Business Process Design Documents (BPD) that outline process designs, in collaboration with L2, L3, and L4 process flows. Provide inputs, review, and approve Solution Design Decisions to ensure alignment with business needs. Review and approve FIT-GAP analysis, including the RICEFW (Reports, Interfaces, Conversions, Extensions, Forms, and Workflows) list. Contribute to and approve data migration approaches that safeguard data integrity. Review and approve security roles and controls for process-specific requirements. Provide inputs and approval for analytics requirements related to your processes. Assess and approve change impacts resulting from process modifications. Sprint Planning: Collaborate with the project team to provide inputs into Sprint plans, ensuring alignment with process goals and timelines. The ideal candidate should exhibit the following behavioral traits: Strong leadership and communication skills to engage with diverse stakeholders effectively. Connect the dots between multiple transformation initiatives simultaneously in conjunction with program leads. Analytical and problem-solving skills to identify gaps and opportunities for improvement. Ability to navigate complex organizational structures and influence decision-making. Operational side of the business within a Foundry. Excellent communication and stakeholder management abilities. Proven ability to drive process standardization and improvements. Understanding of Intel's unique requirements and strategic differentiation factors is a plus. Job Description Responsibilities Include: Leverages strong knowledge of technology/specialized domains, project/program management techniques and data driven methodologies to provide analytical and process management expertise to project/program teams. Coordinates project/programs related to one or more technology domains such as systems, technology embedded components of corporate processes (e.g., HR, Finance), or specialized domains such as, manufacturing, supply chain, etc. May manage portions of a large project or endtoend small projects independently, if required. Works directly with project/program managers to implement project/program objectives, support/monitor/drive variable aspects of projects, and provide direct assistance to ensure timely execution. Conducts quantitative and qualitative analytical research and prepares recommendations to support project/program objectives, including but not limited to assessing resource utilization, maintaining project management systems, tracking project progress and efficiency, monitoring objectives and key results (OKR)/technical indicators, identifying performance gaps, assessing project/program risks and ensuring compliance with processes and guidelines. Utilizes advanced visualization skills to report data led insights to key stakeholders, facilitating optimal decision making. Engages directly with key BU/domain stakeholders on matters of significance to meeting program/project objectives. Collaborates with technology and/or supply chain project/program managers to develop and maintain project/program management infrastructure in areas such as issue tracking, reporting, dashboard monitoring, deck building/storyboarding, project plan builds, monitoring and analysis, etc. Provides project/program plan trend analysis and control including analysis, research, development, and maintenance of the project/program data. Maintains awareness of emerging technologies and project management techniques. Provides recommendations for improvement of project management processes currently in use. Works with stakeholders to gather and define requirements and assist with test case development and user acceptance testing. Defines how systems and organizations interact with each other to architect the desired solution. May provide specialized analytical/project program management operations services such as coordinating/facilitating/guiding interactions between supply chain organizations and other organizations dependent on supply chain, if working on supply chain projects/programs. This Position is not eligible for Intel immigration sponsorship. Qualifications Minimum qualifications are required to be initially considered for this position. Preferred qualifications are in addition to the minimum requirements and are considered a plus factor in identifying top candidates. Minimum Qualifications: Bachelor's degree in Supply Chain Management, IT, Business Administration, or a related field of study. 3+ years' experience as a Process Steward or similar role (Planning Architect) 4+ years' experience in semiconductor manufacturing 2+ years experience in ERP transformations. 2+ years experience in a combination of business transformation, process improvement, change management. Preferred Qualifications: Masters degree in Supply Chain Management, IT, Business Administration, or a related field of study. Hands-on experience in supply planning transformations (and solutions such as JDA, Blue Yonder, o9, Kinaxis) and SAP - ERP implementations, and process design with a strong demonstration of customer-focused process development. Knowledge of supply planning domain, industry-standard processes, and challenges. Inside this Business Group As the world's largest chip manufacturer, Intel strives to make every facet of semiconductor manufacturing state-of-the-art from semiconductor process development and manufacturing, through yield improvement to packaging, final test and optimization, and world class Supply Chain and facilities support. Employees in the Technology Development and Manufacturing Group are part of a worldwide network of design, development, manufacturing, and assembly/test facilities, all focused on utilizing the power of Moore's Law to bring smart, connected devices to every person on Earth. Other Locations US, NM, Albuquerque; US, OR, Hillsboro; US, CA, Folsom; US, CA, Santa Clara Posting Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, religious creed, sex, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, military and veteran status, marital status, pregnancy, gender, gender expression, gender identity, sexual orientation, or any other characteristic protected by local law, regulation, or ordinance. Benefits We offer a total compensation package that ranks among the best in the industry. It consists of competitive pay, stock, bonuses, as well as, benefit programs which include health, retirement, and vacation. Find more information about all of our Amazing Benefits here. Annual Salary Range for jobs which could be performed in US, California: $123,139.00-$203,801.00 Salary range dependent on a number of factors including location and experience Working Model This role will be eligible for our hybrid work model which allows employees to split their time between working on-site at their assigned Intel site and off-site. In certain circumstances the work model may change to accommodate business needs.