Nothing makes us happier than getting to serve all of the wonderful people in our community! If you love making people smile, a career at Chick-fil-A is the perfect fit for you! Join our winning team! At Chick-fil-A, Leaders are responsible for assisting in all aspects of shift management and ensuring that each guest has an outstanding experience. Leaders are responsible for supervising team members and must know how to LEAD people! You are given skills and life experiences that go beyond serving a great product, the experiences are an excellent stepping-stone to a successful future in the world of business with many great benefits such as: Paid Time Off Health, Dental, & Vision with Employer Contribution($350 per month employer contribution) for both full & part time. There are 5 different plan options to choose from 401 K - Employer automatically puts 3% into your account (match not required) Profit Sharing (on average $1.00/HR equals $2,080/YR) Scholarships & educational reimbursements $2,500 OR $500 Free Food ($15/day=$3,900/YR) Sunday's Off Flexible Schedule Leadership Advancement Opportunities Yearly anniversary rewards As a Kitchen Leader, you will get to prepare crave-able food, in a timely manner, that meets or exceeds Chick-fil-A quality requirements. You will enjoy a fast-paced work environment that is both fun and safe. We are looking for friendly, enthusiastic people who enjoy serving guests and values teamwork Responsibilities include: Coaching the behaviors of all Team Leaders and Team Members who work in the Kitchen. Insures that Team Members follow recipes and read tickets to accurately prepare all orders. Train, develop, and recognize the best people. Insures that Team Members are extremely accurate with weights and measurements for all recipes Manage daily activities to ensure guests recieve excellent service, quality food, and accurate orders. Insures that Team Members work at a pace to maintain restaurant's established speed of service guidelines. Insures that workstations are clean at all times and demonstrate a strong awareness for food quality/safety Maintains a positive working relationship and treats all employees with respect while providing them with direction and feedback. Communicates employee performance and policy/procedure violations to management for appropriate handling. Strictly adheres to all Company policies and procedures. Demonstrate a passion for the business and managing the overall operations. Additional Job Responsibilities: Prepare, cook, assemble, and present food as ordered Be knowledgeable of all kitchen stations, including fries, breading, assembling, boards, machines, food prep Sense of urgency that creates surprisingly fast Speed of Service Attention to detail that ensures preparatrion procedures are followed Practicing food safety and maintaining a clean environment Maintaining a LEAN production environment Working in a Chick-fil-A restaurant offers the opportunity for teamwork and leadership development in a fast-paced environment. Many Team Members are offered advancement opportunities at their local restaurant, and many others take the skills they've learned working at a Chick-fil-A restaurant to pursue other opportunities. Either way, it will be a place where you'll be proud to work and that will prepare you for the future, wherever it may lead. REQUIREMENTS Minimum 18 years old Previous leadership experience an asset MUST have OPEN availability (Meaning you can work anytime any day, mostly mid-shifts 11am-7pm and 12pm-8pm) Ability to multitask Adaptable & flexible to change (adjust to multiple demands and shifting priorities) Ability to stand for up to 8 hours and lift up to 40lbs Honors and encourages other to follow the visions and values of the restaurant Must have a source of reliable transportation Chick-fil-A, Inc., Founder S. Truett Cathy started the business in 1946, when he and his brother, Ben, opened an Atlanta diner known as The Dwarf Grill (later renamed The Dwarf House ). Through the years, that restaurant prospered and led Cathy to further the success of his business. In 1967, Cathy founded and opened the first Chick-fil-A restaurant in Atlanta's Greenbriar Shopping Center. Today, Chick-fil-A has the highest same-store sales and is the largest quick-service chicken restaurant chain in the United States based on annual system-wide sales. Today, Chick-fil-A is America's fast food restaurant.
Mar 28, 2024
Full time
Nothing makes us happier than getting to serve all of the wonderful people in our community! If you love making people smile, a career at Chick-fil-A is the perfect fit for you! Join our winning team! At Chick-fil-A, Leaders are responsible for assisting in all aspects of shift management and ensuring that each guest has an outstanding experience. Leaders are responsible for supervising team members and must know how to LEAD people! You are given skills and life experiences that go beyond serving a great product, the experiences are an excellent stepping-stone to a successful future in the world of business with many great benefits such as: Paid Time Off Health, Dental, & Vision with Employer Contribution($350 per month employer contribution) for both full & part time. There are 5 different plan options to choose from 401 K - Employer automatically puts 3% into your account (match not required) Profit Sharing (on average $1.00/HR equals $2,080/YR) Scholarships & educational reimbursements $2,500 OR $500 Free Food ($15/day=$3,900/YR) Sunday's Off Flexible Schedule Leadership Advancement Opportunities Yearly anniversary rewards As a Kitchen Leader, you will get to prepare crave-able food, in a timely manner, that meets or exceeds Chick-fil-A quality requirements. You will enjoy a fast-paced work environment that is both fun and safe. We are looking for friendly, enthusiastic people who enjoy serving guests and values teamwork Responsibilities include: Coaching the behaviors of all Team Leaders and Team Members who work in the Kitchen. Insures that Team Members follow recipes and read tickets to accurately prepare all orders. Train, develop, and recognize the best people. Insures that Team Members are extremely accurate with weights and measurements for all recipes Manage daily activities to ensure guests recieve excellent service, quality food, and accurate orders. Insures that Team Members work at a pace to maintain restaurant's established speed of service guidelines. Insures that workstations are clean at all times and demonstrate a strong awareness for food quality/safety Maintains a positive working relationship and treats all employees with respect while providing them with direction and feedback. Communicates employee performance and policy/procedure violations to management for appropriate handling. Strictly adheres to all Company policies and procedures. Demonstrate a passion for the business and managing the overall operations. Additional Job Responsibilities: Prepare, cook, assemble, and present food as ordered Be knowledgeable of all kitchen stations, including fries, breading, assembling, boards, machines, food prep Sense of urgency that creates surprisingly fast Speed of Service Attention to detail that ensures preparatrion procedures are followed Practicing food safety and maintaining a clean environment Maintaining a LEAN production environment Working in a Chick-fil-A restaurant offers the opportunity for teamwork and leadership development in a fast-paced environment. Many Team Members are offered advancement opportunities at their local restaurant, and many others take the skills they've learned working at a Chick-fil-A restaurant to pursue other opportunities. Either way, it will be a place where you'll be proud to work and that will prepare you for the future, wherever it may lead. REQUIREMENTS Minimum 18 years old Previous leadership experience an asset MUST have OPEN availability (Meaning you can work anytime any day, mostly mid-shifts 11am-7pm and 12pm-8pm) Ability to multitask Adaptable & flexible to change (adjust to multiple demands and shifting priorities) Ability to stand for up to 8 hours and lift up to 40lbs Honors and encourages other to follow the visions and values of the restaurant Must have a source of reliable transportation Chick-fil-A, Inc., Founder S. Truett Cathy started the business in 1946, when he and his brother, Ben, opened an Atlanta diner known as The Dwarf Grill (later renamed The Dwarf House ). Through the years, that restaurant prospered and led Cathy to further the success of his business. In 1967, Cathy founded and opened the first Chick-fil-A restaurant in Atlanta's Greenbriar Shopping Center. Today, Chick-fil-A has the highest same-store sales and is the largest quick-service chicken restaurant chain in the United States based on annual system-wide sales. Today, Chick-fil-A is America's fast food restaurant.
Why apply to be a Prep Cook at Pelican Brewing Company? We can think of a few reasons As a Prep Cook and a part of the Kitchen Team you will receive highly competitive compensation, a great tip share program, company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment - just to name a few! Interested? Read on to learn more! WHO WE ARE: We're Pelican Brewing Company and we got our start as a destination brewpub on the sand at the base of Cape Kiwanda. Today, we operate that original flagship brewpub in Pacific City, another, more modern brewpub in Cannon Beach, our production brewery and taproom in Tillamook - where most of our award-winning beers are produced, and are currently in the process of building an exceptional fourth Pelican brewpub on the water at Siletz Bay just south of Lincoln City. We're looking for prep cooks to join our team at our Cannon Beach location. Apply today to join our team of enthusiastic individuals who deliver extraordinary coastal experiences every day to our guests in one of the most amazing places on the Oregon Coast. OUR FAMILY OF COMPANIES: Pelican Brewing is part of the Nestucca Ridge Family of Companies, an organically grown collection of coastal businesses on the pristine North Coast of Oregon, in various adventure-filled towns. Our Family of Companies also includes the award-winning Headlands Coastal Lodge and Spa, the Inn at Cape Kiwanda, Hart's Camp, Open Nest Vacation Rentals, Stimulus Coffee + Bakery and a variety of other properties that are dedicated to memory-making experiences for our team members, guests, and coastal communities. Our multi-company structure provides our team members a multitude of opportunities to grow their careers within their current business unit or across departments and industries. WHO YOU ARE: You are excited to work in a team environment to help prepare delicious food for our Pelican guests! You're a team player who steps in when you see someone needs a hand. You enjoy working hard until shift-end, at which point you like to kick back and take it easy - perhaps with a Pelican beer in hand! A DAY IN THE LIFE: As a prep cook, you will join our team in a critical role in maintaining and enhancing guest satisfaction at our growing company. You will: Prepare sauces, meats, and salads; Cut fruits and veggies; Create desert dishes; Label, stock and shelf all ingredients for easy accessibility; Adhere to strict food safety guidelines; Perform other kitchen duties as assigned; Maintain a clean work station; Demonstrate teamwork and strong work ethic; And have fun with a team who likes to work hard, but always makes room for play! Compensation details: 18-18 Hourly Wage PId6fa-0333
Mar 23, 2024
Full time
Why apply to be a Prep Cook at Pelican Brewing Company? We can think of a few reasons As a Prep Cook and a part of the Kitchen Team you will receive highly competitive compensation, a great tip share program, company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment - just to name a few! Interested? Read on to learn more! WHO WE ARE: We're Pelican Brewing Company and we got our start as a destination brewpub on the sand at the base of Cape Kiwanda. Today, we operate that original flagship brewpub in Pacific City, another, more modern brewpub in Cannon Beach, our production brewery and taproom in Tillamook - where most of our award-winning beers are produced, and are currently in the process of building an exceptional fourth Pelican brewpub on the water at Siletz Bay just south of Lincoln City. We're looking for prep cooks to join our team at our Cannon Beach location. Apply today to join our team of enthusiastic individuals who deliver extraordinary coastal experiences every day to our guests in one of the most amazing places on the Oregon Coast. OUR FAMILY OF COMPANIES: Pelican Brewing is part of the Nestucca Ridge Family of Companies, an organically grown collection of coastal businesses on the pristine North Coast of Oregon, in various adventure-filled towns. Our Family of Companies also includes the award-winning Headlands Coastal Lodge and Spa, the Inn at Cape Kiwanda, Hart's Camp, Open Nest Vacation Rentals, Stimulus Coffee + Bakery and a variety of other properties that are dedicated to memory-making experiences for our team members, guests, and coastal communities. Our multi-company structure provides our team members a multitude of opportunities to grow their careers within their current business unit or across departments and industries. WHO YOU ARE: You are excited to work in a team environment to help prepare delicious food for our Pelican guests! You're a team player who steps in when you see someone needs a hand. You enjoy working hard until shift-end, at which point you like to kick back and take it easy - perhaps with a Pelican beer in hand! A DAY IN THE LIFE: As a prep cook, you will join our team in a critical role in maintaining and enhancing guest satisfaction at our growing company. You will: Prepare sauces, meats, and salads; Cut fruits and veggies; Create desert dishes; Label, stock and shelf all ingredients for easy accessibility; Adhere to strict food safety guidelines; Perform other kitchen duties as assigned; Maintain a clean work station; Demonstrate teamwork and strong work ethic; And have fun with a team who likes to work hard, but always makes room for play! Compensation details: 18-18 Hourly Wage PId6fa-0333
Job Description Dishwasher - Full Time/Part Time When you work at Clarendale Clayton, 7651 Clayton Road, Clayton, MO 63117, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! Clarendale Clayton is recruiting a hospitality focused Dishwasher to join our team! This position is responsible for full-scope, hands-on production dishwashing in the Community Culinary Services Department. Is responsible for always maintaining a superior level of quality service and cleanliness. Our team of passionate professionals enhances the lives of seniors in our community every day. We are looking for team members who are ready to serve, who want to make an impact, and who enjoy creating memorable experiences for others. Come join an exciting work environment and a chance to serve seniors at the premier senior living community in the St. Louis area! Starting Salary: $16.00/hour Here are a few of the daily responsibilities: 1. always Exemplify Community standards of cleanliness, sanitation, and operational organization. 2. Responsible for adhering to food quality, personal appearance, and presentation standards at all times. 3. Perform kitchen activities including: ware-washing system set-up and break down, dish washing, pot washing, general cleaning duties, storing of food and non-food supplies, and prep production. 4. Assist serving staff with setting of tables and workstation areas as well as clearing tables, as directed and needed. 5. Clean and sanitize production equipment, work surfaces, ware-washing system, and areas in kitchen. Here are a few of the qualifications we need you to have: High school diploma or equivalent education, training, and experience Minimum six (6) months' utility/dish washing experience preferred, but not required. Clarendale Clayton fully embraces a culture of hospitality. LCS Hospitality Promises We greet residents, employees and guests warmly, by name and with a smile. We treat everyone with courteous respect. We strive to anticipate resident, employee, and guest needs and act accordingly. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We embrace and value our differences. We make residents, employees, and guests feel important. We ask "Is there anything else I can do for you?" We maintain high levels of professionalism, both in conduct and appearance, at all times. We pay attention to details. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement - please apply, we'd love to get to know you! PLEASE NOTE: Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis A, and flu vaccine status.
Mar 28, 2024
Full time
Job Description Dishwasher - Full Time/Part Time When you work at Clarendale Clayton, 7651 Clayton Road, Clayton, MO 63117, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! Clarendale Clayton is recruiting a hospitality focused Dishwasher to join our team! This position is responsible for full-scope, hands-on production dishwashing in the Community Culinary Services Department. Is responsible for always maintaining a superior level of quality service and cleanliness. Our team of passionate professionals enhances the lives of seniors in our community every day. We are looking for team members who are ready to serve, who want to make an impact, and who enjoy creating memorable experiences for others. Come join an exciting work environment and a chance to serve seniors at the premier senior living community in the St. Louis area! Starting Salary: $16.00/hour Here are a few of the daily responsibilities: 1. always Exemplify Community standards of cleanliness, sanitation, and operational organization. 2. Responsible for adhering to food quality, personal appearance, and presentation standards at all times. 3. Perform kitchen activities including: ware-washing system set-up and break down, dish washing, pot washing, general cleaning duties, storing of food and non-food supplies, and prep production. 4. Assist serving staff with setting of tables and workstation areas as well as clearing tables, as directed and needed. 5. Clean and sanitize production equipment, work surfaces, ware-washing system, and areas in kitchen. Here are a few of the qualifications we need you to have: High school diploma or equivalent education, training, and experience Minimum six (6) months' utility/dish washing experience preferred, but not required. Clarendale Clayton fully embraces a culture of hospitality. LCS Hospitality Promises We greet residents, employees and guests warmly, by name and with a smile. We treat everyone with courteous respect. We strive to anticipate resident, employee, and guest needs and act accordingly. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We embrace and value our differences. We make residents, employees, and guests feel important. We ask "Is there anything else I can do for you?" We maintain high levels of professionalism, both in conduct and appearance, at all times. We pay attention to details. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement - please apply, we'd love to get to know you! PLEASE NOTE: Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis A, and flu vaccine status.
Why apply to be a line cook at Pelican Brewing Company, Cannon Beach We can think of a few reasons We have highly competitive compensation (starting at $18.00 plus tip pool ; based upon experience), employee housing options, company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment - just to name a few! NOTE: AVERAGE HOURLY WAGE WITH TIP POOL IN 2023 FOR THIS POSITION WAS $23.00 PER HOUR (anticipate similar earnings in 2022) WHO WE ARE: We're Pelican Brewing Company and we got our start as a destination brewpub on the sand at the base of Cape Kiwanda. Today, we operate that original flagship brewpub in Pacific City, another brewpub in Cannon Beach, our production brewery and taproom in Tillamook - where most of our award-winning beers are produced. WHAT YOU GET TO DO: You are excited to work in a team environment to prepare delicious food for our Pelican guests! You work well under pressure and step in when you see someone needs a hand. You enjoy working hard until shift-end, at which point you like to kick back and take it easy! Work collaboratively with your team to ensure guest service excellence and deliver our brand promise. Maintain the highest standards of food preparation and recipe execution Work well under pressure in a fun and fast paced, high-volume kitchen Demonstrate teamwork, professionalism, and strong work ethic You must have strong communication skills as well as a superior ability to stay organized. You must also be patient and keen enough to do what it takes to deliver nothing but the best to our guests. And have fun with a team who like to work hard, but always makes room for play! What Nestucca Ridge Family of Companies Has To Offer: We have a highly competitive compensation, a great tip share program, company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment - just to name a few Our full-time team members are eligible to receive our robust benefits package, including, but not limited to, medical (company pays 90% of premiums for employees and 25% for dependents), dental, vision, 401(k) with a match up to 4%, paid time off, and employee discounts. Humility Agility Tenacity Empathy Entrepreneurial Spirit Generosity Optimism Pelican Brewing is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. Check us out at: Pelican Brewing Compensation details: 18-18 Hourly Wage PIfee15f3f1-
Mar 23, 2024
Full time
Why apply to be a line cook at Pelican Brewing Company, Cannon Beach We can think of a few reasons We have highly competitive compensation (starting at $18.00 plus tip pool ; based upon experience), employee housing options, company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment - just to name a few! NOTE: AVERAGE HOURLY WAGE WITH TIP POOL IN 2023 FOR THIS POSITION WAS $23.00 PER HOUR (anticipate similar earnings in 2022) WHO WE ARE: We're Pelican Brewing Company and we got our start as a destination brewpub on the sand at the base of Cape Kiwanda. Today, we operate that original flagship brewpub in Pacific City, another brewpub in Cannon Beach, our production brewery and taproom in Tillamook - where most of our award-winning beers are produced. WHAT YOU GET TO DO: You are excited to work in a team environment to prepare delicious food for our Pelican guests! You work well under pressure and step in when you see someone needs a hand. You enjoy working hard until shift-end, at which point you like to kick back and take it easy! Work collaboratively with your team to ensure guest service excellence and deliver our brand promise. Maintain the highest standards of food preparation and recipe execution Work well under pressure in a fun and fast paced, high-volume kitchen Demonstrate teamwork, professionalism, and strong work ethic You must have strong communication skills as well as a superior ability to stay organized. You must also be patient and keen enough to do what it takes to deliver nothing but the best to our guests. And have fun with a team who like to work hard, but always makes room for play! What Nestucca Ridge Family of Companies Has To Offer: We have a highly competitive compensation, a great tip share program, company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment - just to name a few Our full-time team members are eligible to receive our robust benefits package, including, but not limited to, medical (company pays 90% of premiums for employees and 25% for dependents), dental, vision, 401(k) with a match up to 4%, paid time off, and employee discounts. Humility Agility Tenacity Empathy Entrepreneurial Spirit Generosity Optimism Pelican Brewing is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. Check us out at: Pelican Brewing Compensation details: 18-18 Hourly Wage PIfee15f3f1-
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Mar 21, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Mar 20, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Dishwasher - Full Time/Part Time When you work at Clarendale Clayton, 7651 Clayton Road, Clayton, MO 63117, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! Clarendale Clayton is recruiting a hospitality focused Dishwasher to join our team! This position is responsible for full-scope, hands-on production dishwashing in the Community Culinary Services Department. Is responsible for always maintaining a superior level of quality service and cleanliness. Our team of passionate professionals enhances the lives of seniors in our community every day. We are looking for team members who are ready to serve, who want to make an impact, and who enjoy creating memorable experiences for others. Come join an exciting work environment and a chance to serve seniors at the premier senior living community in the St. Louis area! Starting Salary: $16.00/hour Here are a few of the daily responsibilities: 1. always Exemplify Community standards of cleanliness, sanitation, and operational organization. 2. Responsible for adhering to food quality, personal appearance, and presentation standards at all times. 3. Perform kitchen activities including: ware-washing system set-up and break down, dish washing, pot washing, general cleaning duties, storing of food and non-food supplies, and prep production. 4. Assist serving staff with setting of tables and workstation areas as well as clearing tables, as directed and needed. 5. Clean and sanitize production equipment, work surfaces, ware-washing system, and areas in kitchen. Here are a few of the qualifications we need you to have: High school diploma or equivalent education, training, and experience Minimum six (6) months' utility/dish washing experience preferred, but not required. Clarendale Clayton fully embraces a culture of hospitality. LCS Hospitality Promises We greet residents, employees and guests warmly, by name and with a smile. We treat everyone with courteous respect. We strive to anticipate resident, employee, and guest needs and act accordingly. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We embrace and value our differences. We make residents, employees, and guests feel important. We ask "Is there anything else I can do for you?" We maintain high levels of professionalism, both in conduct and appearance, at all times. We pay attention to details. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement - please apply, we'd love to get to know you! PLEASE NOTE: Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis A, and flu vaccine status.
Mar 09, 2024
Full time
Dishwasher - Full Time/Part Time When you work at Clarendale Clayton, 7651 Clayton Road, Clayton, MO 63117, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! Clarendale Clayton is recruiting a hospitality focused Dishwasher to join our team! This position is responsible for full-scope, hands-on production dishwashing in the Community Culinary Services Department. Is responsible for always maintaining a superior level of quality service and cleanliness. Our team of passionate professionals enhances the lives of seniors in our community every day. We are looking for team members who are ready to serve, who want to make an impact, and who enjoy creating memorable experiences for others. Come join an exciting work environment and a chance to serve seniors at the premier senior living community in the St. Louis area! Starting Salary: $16.00/hour Here are a few of the daily responsibilities: 1. always Exemplify Community standards of cleanliness, sanitation, and operational organization. 2. Responsible for adhering to food quality, personal appearance, and presentation standards at all times. 3. Perform kitchen activities including: ware-washing system set-up and break down, dish washing, pot washing, general cleaning duties, storing of food and non-food supplies, and prep production. 4. Assist serving staff with setting of tables and workstation areas as well as clearing tables, as directed and needed. 5. Clean and sanitize production equipment, work surfaces, ware-washing system, and areas in kitchen. Here are a few of the qualifications we need you to have: High school diploma or equivalent education, training, and experience Minimum six (6) months' utility/dish washing experience preferred, but not required. Clarendale Clayton fully embraces a culture of hospitality. LCS Hospitality Promises We greet residents, employees and guests warmly, by name and with a smile. We treat everyone with courteous respect. We strive to anticipate resident, employee, and guest needs and act accordingly. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We embrace and value our differences. We make residents, employees, and guests feel important. We ask "Is there anything else I can do for you?" We maintain high levels of professionalism, both in conduct and appearance, at all times. We pay attention to details. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement - please apply, we'd love to get to know you! PLEASE NOTE: Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis A, and flu vaccine status.
Freedom Pointe at the Villages
Saint Louis, Missouri
Dishwasher - Full Time/Part Time When you work at Clarendale Clayton, 7651 Clayton Road, Clayton, MO 63117, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! Clarendale Clayton is recruiting a hospitality focused Dishwasher to join our team! This position is responsible for full-scope, hands-on production dishwashing in the Community Culinary Services Department. Is responsible for always maintaining a superior level of quality service and cleanliness. Our team of passionate professionals enhances the lives of seniors in our community every day. We are looking for team members who are ready to serve, who want to make an impact, and who enjoy creating memorable experiences for others. Come join an exciting work environment and a chance to serve seniors at the premier senior living community in the St. Louis area! Starting Salary: $16.00/hour Here are a few of the daily responsibilities: 1. always Exemplify Community standards of cleanliness, sanitation, and operational organization. 2. Responsible for adhering to food quality, personal appearance, and presentation standards at all times. 3. Perform kitchen activities including: ware-washing system set-up and break down, dish washing, pot washing, general cleaning duties, storing of food and non-food supplies, and prep production. 4. Assist serving staff with setting of tables and workstation areas as well as clearing tables, as directed and needed. 5. Clean and sanitize production equipment, work surfaces, ware-washing system, and areas in kitchen. Here are a few of the qualifications we need you to have: High school diploma or equivalent education, training, and experience Minimum six (6) months' utility/dish washing experience preferred, but not required. Clarendale Clayton fully embraces a culture of hospitality. LCS Hospitality Promises We greet residents, employees and guests warmly, by name and with a smile. We treat everyone with courteous respect. We strive to anticipate resident, employee, and guest needs and act accordingly. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We embrace and value our differences. We make residents, employees, and guests feel important. We ask "Is there anything else I can do for you?" We maintain high levels of professionalism, both in conduct and appearance, at all times. We pay attention to details. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement - please apply, we'd love to get to know you! PLEASE NOTE: Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis A, and flu vaccine status.
Mar 09, 2024
Full time
Dishwasher - Full Time/Part Time When you work at Clarendale Clayton, 7651 Clayton Road, Clayton, MO 63117, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! Clarendale Clayton is recruiting a hospitality focused Dishwasher to join our team! This position is responsible for full-scope, hands-on production dishwashing in the Community Culinary Services Department. Is responsible for always maintaining a superior level of quality service and cleanliness. Our team of passionate professionals enhances the lives of seniors in our community every day. We are looking for team members who are ready to serve, who want to make an impact, and who enjoy creating memorable experiences for others. Come join an exciting work environment and a chance to serve seniors at the premier senior living community in the St. Louis area! Starting Salary: $16.00/hour Here are a few of the daily responsibilities: 1. always Exemplify Community standards of cleanliness, sanitation, and operational organization. 2. Responsible for adhering to food quality, personal appearance, and presentation standards at all times. 3. Perform kitchen activities including: ware-washing system set-up and break down, dish washing, pot washing, general cleaning duties, storing of food and non-food supplies, and prep production. 4. Assist serving staff with setting of tables and workstation areas as well as clearing tables, as directed and needed. 5. Clean and sanitize production equipment, work surfaces, ware-washing system, and areas in kitchen. Here are a few of the qualifications we need you to have: High school diploma or equivalent education, training, and experience Minimum six (6) months' utility/dish washing experience preferred, but not required. Clarendale Clayton fully embraces a culture of hospitality. LCS Hospitality Promises We greet residents, employees and guests warmly, by name and with a smile. We treat everyone with courteous respect. We strive to anticipate resident, employee, and guest needs and act accordingly. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We embrace and value our differences. We make residents, employees, and guests feel important. We ask "Is there anything else I can do for you?" We maintain high levels of professionalism, both in conduct and appearance, at all times. We pay attention to details. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement - please apply, we'd love to get to know you! PLEASE NOTE: Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis A, and flu vaccine status.
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Mar 07, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details