PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or GED equivalent. One year cooking experience PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks.
Mar 29, 2024
Full time
PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or GED equivalent. One year cooking experience PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks.
Public School of North Carolina
Burlington, North Carolina
POSITION TITLE School Nutrition Assistant SCHOOL/DEPARTMENT Assigned school SALARY Salary Grade 51 FLSA STATUS Non-exempt REPORTS TO School Nutrition Manager SUPERVISES None WORK WEEK SCHEDULE Monday - Friday WORK HOURS 21 Minimum for FT; 20 Maximum for PT NUMBER OF MONTHS PER YEAR Based on school calendar POSITION PURPOSE: The School Nutrition Assistant Substitute prepares and serves breakfast, lunch and other food to school children and adults in a courteous, customer service-oriented manner. The SNA is responsible for organizing and setting up equipment and workstations per the direction of the SNS Manager. Duties are performed as required by the USDA, health, food service and other regulations and laws. The School Nutrition Aide must demonstrate proper cafeteria equipment operation skills. MINIMUM QUALIFICATIONS: Basic ability to read and speak/understand English and count currency; make change at the register KNOWLEDGE, SKILLS, AND ABILITIES General knowledge of materials and methods used in preparing and serving meats, breads, vegetables and other foods on a large scale General knowledge of the use or care of food preparation equipment Skill in the use of standardized and specialized kitchen utensils and equipment Ability to establish and maintain effective working relationships with associates, students and school staff Able to maintain emotional control Ability to keep confidential and exhibit sensitivity to students who qualify for Free and Reduced Lunch assistance Ability to work with others in a close, fast paced environment Ability to address customers in a pleasant, courteous manner Basic ability to read and speak/understand English and count currency; make change at the register EDUCATION, TRAINING, AND EXPERIENCE Level of education necessary to be able to read and follow written food menus and work schedules. CERTIFICATION AND LICENSE REQUIREMENTS Valid food handler's certification or card as required by the state and USDA Continued participation in food service continuing education courses as required by the USDA Must possess a valid driver's license issued by the NC Department of Motor Vehicles PREFERRED QUALIFICATIONS: High School diploma or GED Some experience working in a school cafeteria within the last five (5) years ESSENTIAL DUTIES AND RESPONSIBILITIES Practice personal hygiene and proper sanitation procedures Turn on, test and monitor equipment at the beginning of the day Prepare food according to written and oral instructions Serve breakfast, lunch and a la carte items Handle cashiering responsibilities including food and ticket sales and serving a la carte items Replenish food and maintain clean serving areas Monitor food and equipment temperatures at all times Exhibit courtesy and understanding to all staff, students and customers Perform dishwashing duties of cooking, serving and eating utensils and tools Set up and break down serving areas Receive, stock and rotate incoming and outgoing inventory Participate in formal and informal training Demonstrate comprehensive knowledge of sanitation practices Exhibit professional behavior of a reliable employee Perform preparation duties for the next day Maintain a neat, clean and safe work environment Participate in marketing promotions and special events for students, adults and the community Sign in and work according to a designated time schedule Perform additional duties as requested by the School Nutrition Manager
Mar 23, 2024
Full time
POSITION TITLE School Nutrition Assistant SCHOOL/DEPARTMENT Assigned school SALARY Salary Grade 51 FLSA STATUS Non-exempt REPORTS TO School Nutrition Manager SUPERVISES None WORK WEEK SCHEDULE Monday - Friday WORK HOURS 21 Minimum for FT; 20 Maximum for PT NUMBER OF MONTHS PER YEAR Based on school calendar POSITION PURPOSE: The School Nutrition Assistant Substitute prepares and serves breakfast, lunch and other food to school children and adults in a courteous, customer service-oriented manner. The SNA is responsible for organizing and setting up equipment and workstations per the direction of the SNS Manager. Duties are performed as required by the USDA, health, food service and other regulations and laws. The School Nutrition Aide must demonstrate proper cafeteria equipment operation skills. MINIMUM QUALIFICATIONS: Basic ability to read and speak/understand English and count currency; make change at the register KNOWLEDGE, SKILLS, AND ABILITIES General knowledge of materials and methods used in preparing and serving meats, breads, vegetables and other foods on a large scale General knowledge of the use or care of food preparation equipment Skill in the use of standardized and specialized kitchen utensils and equipment Ability to establish and maintain effective working relationships with associates, students and school staff Able to maintain emotional control Ability to keep confidential and exhibit sensitivity to students who qualify for Free and Reduced Lunch assistance Ability to work with others in a close, fast paced environment Ability to address customers in a pleasant, courteous manner Basic ability to read and speak/understand English and count currency; make change at the register EDUCATION, TRAINING, AND EXPERIENCE Level of education necessary to be able to read and follow written food menus and work schedules. CERTIFICATION AND LICENSE REQUIREMENTS Valid food handler's certification or card as required by the state and USDA Continued participation in food service continuing education courses as required by the USDA Must possess a valid driver's license issued by the NC Department of Motor Vehicles PREFERRED QUALIFICATIONS: High School diploma or GED Some experience working in a school cafeteria within the last five (5) years ESSENTIAL DUTIES AND RESPONSIBILITIES Practice personal hygiene and proper sanitation procedures Turn on, test and monitor equipment at the beginning of the day Prepare food according to written and oral instructions Serve breakfast, lunch and a la carte items Handle cashiering responsibilities including food and ticket sales and serving a la carte items Replenish food and maintain clean serving areas Monitor food and equipment temperatures at all times Exhibit courtesy and understanding to all staff, students and customers Perform dishwashing duties of cooking, serving and eating utensils and tools Set up and break down serving areas Receive, stock and rotate incoming and outgoing inventory Participate in formal and informal training Demonstrate comprehensive knowledge of sanitation practices Exhibit professional behavior of a reliable employee Perform preparation duties for the next day Maintain a neat, clean and safe work environment Participate in marketing promotions and special events for students, adults and the community Sign in and work according to a designated time schedule Perform additional duties as requested by the School Nutrition Manager
PURPOSE OF THIS POSITION Assists the First Cook in preparation of food for patient service, cafeteria service, and catered events in accordance with Sodexo standards, methods, recipes, special diets or as directed by the Manager of Food and Nutrition or his designee. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Duty 2: Food Preparation- Able to prepare foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HACCP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to Sodexo, BVRHC, and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping production area and maintains historical data per established standards. Duty 5: Productivity- Checks production sheets and catering menus to plan and prioritize workload for the day. Meets established deadlines. Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks. Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Supervision- Takes action and assists in problem resolution as problems arise. Promotes atmosphere of cooperation. Provides feedback to management team in regards to department processes and associate development. REQUIRED QUALIFICATIONS One year food cooking service experience required. Knowledgeable in proper use/operation of kitchen equipment. Positive service-oriented interpersonal and communication skills required. PREFERRED QUALIFICATIONS High school graduate or equivalent. Specialized training in food preparation and cooking. PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal skills to perform daily tasks.
Mar 22, 2024
Full time
PURPOSE OF THIS POSITION Assists the First Cook in preparation of food for patient service, cafeteria service, and catered events in accordance with Sodexo standards, methods, recipes, special diets or as directed by the Manager of Food and Nutrition or his designee. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Duty 2: Food Preparation- Able to prepare foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HACCP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to Sodexo, BVRHC, and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping production area and maintains historical data per established standards. Duty 5: Productivity- Checks production sheets and catering menus to plan and prioritize workload for the day. Meets established deadlines. Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks. Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Supervision- Takes action and assists in problem resolution as problems arise. Promotes atmosphere of cooperation. Provides feedback to management team in regards to department processes and associate development. REQUIRED QUALIFICATIONS One year food cooking service experience required. Knowledgeable in proper use/operation of kitchen equipment. Positive service-oriented interpersonal and communication skills required. PREFERRED QUALIFICATIONS High school graduate or equivalent. Specialized training in food preparation and cooking. PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal skills to perform daily tasks.
Location TBD .53 FTE / 4.25 hrs per day Position Start Date: As Soon as Hired TITLE: Nutrition Services I - Elementary, Middle and High School REPORTS TO: Nutrition Services Supervisor and Nutrition Services Kitchen Manager when Applicable PURPOSE Responsible for day to day performance of tasks required to provide Nutrition Services programs to a school population. Provide assistance in schools to plan, prepare and serve nutritious meals to students and staff in a sanitary, efficient and friendly environment. Assist in maintaining accurate accountability. This is the entry level class within the Nutrition Services series. Positions at this level typically perform similar duties as the Food Service II, but are not expected to perform with the same independence, judgment, problem-solving, and decision-making on matters relating to established procedures and methods and are also distinguished by the performance of the more routine tasks and duties assigned to positions within the series. SUPERVISION RECEIVED AND EXERCISED Receives supervision from Nutrition Services Supervisor May receive guidance and direction from Kitchen Manager, Lead and/or Food Service II. Exercises no supervision. QUALIFICATIONS To perform successfully in this position, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. A minimum of a high school diploma or equivalent Ability to lift 60 lbs Knowledge of methods of preparing, cooking, serving foods and proper nutrition Knowledge of and ability to operate equipment found in school kitchens Ability to supervise student helpers Work well with and provide excellent customer service to students and staff Comprehend and follow written and oral instructions and complete work within established time lines Possess a valid Food Handlers' Card Ability to perform basic technology skills ESSENTIAL RESPONSIBILITIES Assist with orders, check in and proper storage of food and supplies Perform routine preparation duties and serving of food Maintain clean, sanitized and orderly equipment, dishes and facility Operate mixing, grating, slicing, dishwashing machines and other kitchen equipment Assist in supervising student helpers Perform and assist cashiering duties, deposits and accounting of all received money Perform and assist with the full routine of computerized meal records program Maintain professional competence through reading, participation in in-service education activities, workshops, seminars and conferences This job description is not intended to be and should not be construed as an inclusive list of all of the responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the position's activities and requirements, the administration reserves the right to modify, add or remove duties as necessary that still reflect the essential functions of the department. WORKPLACE EXPECTATIONS Work effectively with and respond to people from diverse cultures or backgrounds Demonstrate professionalism and appropriate judgment in behavior, speech, and dress in a neat, clean and appropriate manner for the assignment and work setting Abide by Washington County Health Department/ Food Safety Dress and Regulations Have regular and punctual attendance Confer regularly with immediate supervisor and work under direction of Kitchen Manager or Lead Follow all district policies, work procedures and reasonable requests by proper authority Maintain the integrity of confidential information relating to a student, family, colleague or district patron EVALUATION Performance of this job will be evaluated in accordance with the provisions of the Collective Bargaining Agreement between Sherwood School District 88J and Oregon School Employees Association Chapter . ADA REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to talk or hear The employee is frequently required to stand, walk, sit, use hands to finger, handle, feel, slice, stir, and reach with hands and arms, climb up and down step stool, bend under tables, twist from the waist, and stoop, kneel, crouch, or crawl The employee must frequently lift and/or move up to 60 pounds Specific vision abilities required by this job including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus This position entails sitting/standing at a workstation 2-3 hours a day AN EQUAL OPPORTUNITY EMPLOYER Sherwood School District is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, gender, national origin, disability, parental or marital status, age, or genetic information. Reasonable accommodations for the application and interview process will be provided upon request and as required in accordance with the Americans with Disabilities Act of 1990 (ADA) and the ADA Amendments Act of 2008 (ADAAA). Disabled persons may contact Human Resources at for additional information or assistance. Speech/Hearing impaired persons may contact the District for assistance through the Oregon Relay at .
Mar 14, 2024
Full time
Location TBD .53 FTE / 4.25 hrs per day Position Start Date: As Soon as Hired TITLE: Nutrition Services I - Elementary, Middle and High School REPORTS TO: Nutrition Services Supervisor and Nutrition Services Kitchen Manager when Applicable PURPOSE Responsible for day to day performance of tasks required to provide Nutrition Services programs to a school population. Provide assistance in schools to plan, prepare and serve nutritious meals to students and staff in a sanitary, efficient and friendly environment. Assist in maintaining accurate accountability. This is the entry level class within the Nutrition Services series. Positions at this level typically perform similar duties as the Food Service II, but are not expected to perform with the same independence, judgment, problem-solving, and decision-making on matters relating to established procedures and methods and are also distinguished by the performance of the more routine tasks and duties assigned to positions within the series. SUPERVISION RECEIVED AND EXERCISED Receives supervision from Nutrition Services Supervisor May receive guidance and direction from Kitchen Manager, Lead and/or Food Service II. Exercises no supervision. QUALIFICATIONS To perform successfully in this position, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. A minimum of a high school diploma or equivalent Ability to lift 60 lbs Knowledge of methods of preparing, cooking, serving foods and proper nutrition Knowledge of and ability to operate equipment found in school kitchens Ability to supervise student helpers Work well with and provide excellent customer service to students and staff Comprehend and follow written and oral instructions and complete work within established time lines Possess a valid Food Handlers' Card Ability to perform basic technology skills ESSENTIAL RESPONSIBILITIES Assist with orders, check in and proper storage of food and supplies Perform routine preparation duties and serving of food Maintain clean, sanitized and orderly equipment, dishes and facility Operate mixing, grating, slicing, dishwashing machines and other kitchen equipment Assist in supervising student helpers Perform and assist cashiering duties, deposits and accounting of all received money Perform and assist with the full routine of computerized meal records program Maintain professional competence through reading, participation in in-service education activities, workshops, seminars and conferences This job description is not intended to be and should not be construed as an inclusive list of all of the responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the position's activities and requirements, the administration reserves the right to modify, add or remove duties as necessary that still reflect the essential functions of the department. WORKPLACE EXPECTATIONS Work effectively with and respond to people from diverse cultures or backgrounds Demonstrate professionalism and appropriate judgment in behavior, speech, and dress in a neat, clean and appropriate manner for the assignment and work setting Abide by Washington County Health Department/ Food Safety Dress and Regulations Have regular and punctual attendance Confer regularly with immediate supervisor and work under direction of Kitchen Manager or Lead Follow all district policies, work procedures and reasonable requests by proper authority Maintain the integrity of confidential information relating to a student, family, colleague or district patron EVALUATION Performance of this job will be evaluated in accordance with the provisions of the Collective Bargaining Agreement between Sherwood School District 88J and Oregon School Employees Association Chapter . ADA REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to talk or hear The employee is frequently required to stand, walk, sit, use hands to finger, handle, feel, slice, stir, and reach with hands and arms, climb up and down step stool, bend under tables, twist from the waist, and stoop, kneel, crouch, or crawl The employee must frequently lift and/or move up to 60 pounds Specific vision abilities required by this job including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus This position entails sitting/standing at a workstation 2-3 hours a day AN EQUAL OPPORTUNITY EMPLOYER Sherwood School District is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, gender, national origin, disability, parental or marital status, age, or genetic information. Reasonable accommodations for the application and interview process will be provided upon request and as required in accordance with the Americans with Disabilities Act of 1990 (ADA) and the ADA Amendments Act of 2008 (ADAAA). Disabled persons may contact Human Resources at for additional information or assistance. Speech/Hearing impaired persons may contact the District for assistance through the Oregon Relay at .
Job Description Press space or enter keys to toggle section visibility OVERVIEW/BASIC FUNCTION: The Pool Server Assistant is responsible for the overall guest dining experience within the pool outlet to include but not limited to retrieving and serving alcoholic/non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Preparing specific food items, table side. Assist with collecting payments. Essential Duties and Responsibilities Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the pool. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant. Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Maintain complete knowledge of VIPs as determined by Hotel & Residents. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Maintain complete knowledge of P.O.S. and manual systems. Complete opening side duties as assigned: Check quality and amount of all restaurant stock and supplies using checklist. Fold napkins. Requisition all necessary supplies and transport from storeroom to restaurant. Set tables according to service standards. Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic) according to service standards. Ensure a sufficient supply of all silverware, glassware and chinaware for service. Prepare some cold food items (including cereals, fruits parfaits, nuts) Check cleanliness and condition of assigned station and service areas; rectify any deficiencies. Set up side station with supplies and equipment. Set up and check all equipment needed for table side service (including burner, carving trolley) Follow up on special arrangements to ensure compliance with such. Communicate any meal requirements and special requests to the servers and kitchen. Set up and check all equipment needed for table side service (including burner, carving trolley) Prepare all Table Side dishes and drinks. Check storage areas for proper supplies, organization, and cleanliness. Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards. Open and serve wine/champagne bottles in accordance with departmental standards. Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards. Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Handle guest complaints following the six-step procedure and ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. Adhere to payment, cash handling and credit policies/procedures. Collect and report tips at the end of the assigned shift. Complete closing side duties: Properly store all reusable goods. Breakdown all goods as specified in departmental standards. Clean all equipment as assigned in the side duties. Restock items for next service. Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees. All other duties as required. JOB REQUIREMENTS Health & Safety & Risk Management Be aware of and comply with safe working practices applicable to your place of work. This will include your awareness of any specific hazards at your workplace. The wearing of appropriate clothing provided by or recommended by the Company will be obligatory. Report any defects in the building, plant or equipment according to hotel procedure. Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures. Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety. Maintain a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated. Other Comply and adhere to the Rosewood company policies. Take on other tasks in addition of the ones stated, in a reasonable framework. Be a "brand ambassador" at all times and ensure brand integrity and clarity are always maintained. Model the company's culture, vision, mission, and core values at all times. While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates. As the hotel's level of business varies considerably, there is a need for flexibility in attitude, approach and working hours. Ability to work a flexible schedule to include days, nights, weekends and holidays as needed. Required Skills Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Technical Skills Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions; Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; Ability to comprehend and follow recipes; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team. Language Required to speak, read and write English, with fluency in other languages preferred. Physical Requirements Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as cleaning tools. Work Management Ability to manage multiple tasks Can meet deadlines Thinks globally Creates work environment that: Energizes, motivates and supports employees. Foster a climate of open communication, trust and respect. Encourages team behavior. Effectively communicates with all levels. Is culturally aware and sensitive. Qualifications High School Diploma or an equivalent combination of education and work-related experience. Minimum 21 years of age to serve alcoholic beverages. California Responsible Beverage Service (RBS) Certificate & California Food Handler Card, preferred. Rosewood Sand Hill provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. SPECIAL POSITION REQUIREMENTS Rosewood Sand Hill requires all employees to be up-to-date on their COVID-19 vaccination, including receiving a booster if eligible. Accordingly, applicants will be required to submit proof of vaccination prior to beginning employment, and may only begin employment if fully vaccinated. In accordance with the law, Rosewood Sand Hill will accommodate applicants and employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, if to do so would not be an undue hardship. Applicants should contact if they have questions about this requirement or wish to request an accommodation under the law. Pay The pay scale for this position is between $18.54 and $21.22/hour. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual rates will be based on a number of factors, such as experience, type of hotel luxury experience and/or Fine Dining Restaurant Experience. About Us Press space or enter keys to toggle section visibility Rosewood Sand Hill, a luxury hotel in Menlo Park, California, opened in 2009. Nestled on 16 acres of pristine property in Silicon Valley . click apply for full job details
Mar 14, 2024
Full time
Job Description Press space or enter keys to toggle section visibility OVERVIEW/BASIC FUNCTION: The Pool Server Assistant is responsible for the overall guest dining experience within the pool outlet to include but not limited to retrieving and serving alcoholic/non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Preparing specific food items, table side. Assist with collecting payments. Essential Duties and Responsibilities Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the pool. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant. Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Maintain complete knowledge of VIPs as determined by Hotel & Residents. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Maintain complete knowledge of P.O.S. and manual systems. Complete opening side duties as assigned: Check quality and amount of all restaurant stock and supplies using checklist. Fold napkins. Requisition all necessary supplies and transport from storeroom to restaurant. Set tables according to service standards. Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic) according to service standards. Ensure a sufficient supply of all silverware, glassware and chinaware for service. Prepare some cold food items (including cereals, fruits parfaits, nuts) Check cleanliness and condition of assigned station and service areas; rectify any deficiencies. Set up side station with supplies and equipment. Set up and check all equipment needed for table side service (including burner, carving trolley) Follow up on special arrangements to ensure compliance with such. Communicate any meal requirements and special requests to the servers and kitchen. Set up and check all equipment needed for table side service (including burner, carving trolley) Prepare all Table Side dishes and drinks. Check storage areas for proper supplies, organization, and cleanliness. Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards. Open and serve wine/champagne bottles in accordance with departmental standards. Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards. Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Handle guest complaints following the six-step procedure and ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. Adhere to payment, cash handling and credit policies/procedures. Collect and report tips at the end of the assigned shift. Complete closing side duties: Properly store all reusable goods. Breakdown all goods as specified in departmental standards. Clean all equipment as assigned in the side duties. Restock items for next service. Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees. All other duties as required. JOB REQUIREMENTS Health & Safety & Risk Management Be aware of and comply with safe working practices applicable to your place of work. This will include your awareness of any specific hazards at your workplace. The wearing of appropriate clothing provided by or recommended by the Company will be obligatory. Report any defects in the building, plant or equipment according to hotel procedure. Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures. Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety. Maintain a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated. Other Comply and adhere to the Rosewood company policies. Take on other tasks in addition of the ones stated, in a reasonable framework. Be a "brand ambassador" at all times and ensure brand integrity and clarity are always maintained. Model the company's culture, vision, mission, and core values at all times. While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates. As the hotel's level of business varies considerably, there is a need for flexibility in attitude, approach and working hours. Ability to work a flexible schedule to include days, nights, weekends and holidays as needed. Required Skills Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Technical Skills Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions; Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; Ability to comprehend and follow recipes; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team. Language Required to speak, read and write English, with fluency in other languages preferred. Physical Requirements Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as cleaning tools. Work Management Ability to manage multiple tasks Can meet deadlines Thinks globally Creates work environment that: Energizes, motivates and supports employees. Foster a climate of open communication, trust and respect. Encourages team behavior. Effectively communicates with all levels. Is culturally aware and sensitive. Qualifications High School Diploma or an equivalent combination of education and work-related experience. Minimum 21 years of age to serve alcoholic beverages. California Responsible Beverage Service (RBS) Certificate & California Food Handler Card, preferred. Rosewood Sand Hill provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. SPECIAL POSITION REQUIREMENTS Rosewood Sand Hill requires all employees to be up-to-date on their COVID-19 vaccination, including receiving a booster if eligible. Accordingly, applicants will be required to submit proof of vaccination prior to beginning employment, and may only begin employment if fully vaccinated. In accordance with the law, Rosewood Sand Hill will accommodate applicants and employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, if to do so would not be an undue hardship. Applicants should contact if they have questions about this requirement or wish to request an accommodation under the law. Pay The pay scale for this position is between $18.54 and $21.22/hour. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual rates will be based on a number of factors, such as experience, type of hotel luxury experience and/or Fine Dining Restaurant Experience. About Us Press space or enter keys to toggle section visibility Rosewood Sand Hill, a luxury hotel in Menlo Park, California, opened in 2009. Nestled on 16 acres of pristine property in Silicon Valley . click apply for full job details
PURPOSE OF THIS POSITION The purpose of the Food Service Aide is to work in the cafeteria at the deli/grill and register. The position is responsible for making sandwiches, running the register and following food safety guidelines. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Assembly- Cooks & assembles food items accurately according to Sodexo Guidelines and Standards. Measures and follows directions accurately. Duty 2: Food Service - Runs registers, stock & cleans according to Sodexo standards. Provides excellent customer service. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to Sodexo, BVHS and all other regulatory agencies. Duty 4: Record Keeping- Maintains accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, cash drawers and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Meets established deadlines and the needs of the organization. Duty 6: Safety Focus- Attends monthly safety in-services and practices safety in the daily performance of tasks. Reads and signs monthly safety topics. Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to in-services, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS 16-17 Years of age Valid work permit prior to beginning employment Ability to work flexible schedule for weekdays, weekends, and holidays - primary hours are 4PM-8PM Adheres to the policies, standards, and guidelines set forth by Joint Commission, State of Ohio, Sodexo and BVHS Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members. Show flexibility and adaptability in meeting constraints and demands placed on services Positive service-oriented interpersonal and communication skills required. This position is classified "at risk" for possible occupational exposure to blood borne pathogens (HBV, HIV, etc.) PREFERRED QUALIFICATIONS Experience in customer service and/or food service PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks. This position is classified at risk for possible occupational exposure to bloodborne pathogens (HBV, HIV, etc.)
Mar 06, 2024
Full time
PURPOSE OF THIS POSITION The purpose of the Food Service Aide is to work in the cafeteria at the deli/grill and register. The position is responsible for making sandwiches, running the register and following food safety guidelines. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Assembly- Cooks & assembles food items accurately according to Sodexo Guidelines and Standards. Measures and follows directions accurately. Duty 2: Food Service - Runs registers, stock & cleans according to Sodexo standards. Provides excellent customer service. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to Sodexo, BVHS and all other regulatory agencies. Duty 4: Record Keeping- Maintains accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, cash drawers and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Meets established deadlines and the needs of the organization. Duty 6: Safety Focus- Attends monthly safety in-services and practices safety in the daily performance of tasks. Reads and signs monthly safety topics. Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to in-services, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS 16-17 Years of age Valid work permit prior to beginning employment Ability to work flexible schedule for weekdays, weekends, and holidays - primary hours are 4PM-8PM Adheres to the policies, standards, and guidelines set forth by Joint Commission, State of Ohio, Sodexo and BVHS Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members. Show flexibility and adaptability in meeting constraints and demands placed on services Positive service-oriented interpersonal and communication skills required. This position is classified "at risk" for possible occupational exposure to blood borne pathogens (HBV, HIV, etc.) PREFERRED QUALIFICATIONS Experience in customer service and/or food service PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks. This position is classified at risk for possible occupational exposure to bloodborne pathogens (HBV, HIV, etc.)
General Purpose: Serves guests food and beverage items in a prompt, professional and courteous manner. Creates memorable dining experiences through personalized and genuine interactions. Essential Duties: Prepares restaurant tables with special attention to sanitation and order. Assists with setting up pool dining and rearranging spaces to accommodate larger parties. Provides immediate attention to all guests upon seating. Assisting with Pool Check in Describes specials of the day to the guests. Answers questions regarding any menu item and offers suggestions of menu items when appropriate. Presents menus and assists guests in selecting food and beverage items. Delivers food to guests promptly after preparation. Confirms orders with the chefs and bartenders whenever a clarification is requested. Ensures guest satisfaction. Anticipates guest needs, replenishes items as needed, and maintains a clean and clutter free table. Participates in pre-shift meetings. Maintains organized workstation and side work duties. Accountable for checks and cash transactions. Utilizes the Point of Sale System properly and strives for 100% accuracy in all charges and transactions. Follows established training and systems for taking, placing, and delivering orders. Follows established standards for greeting, cocktail service, food delivery and general service techniques. Collaborates with other servers, kitchen and bar staff before, during and after meal service periods to execute a "Member/Guest Comes First" approach. Works closely with restaurant management to immediately address all guest concerns Incorporates safe work practices in job performance. Regular and reliable attendance. Performs other duties as required. Minimum Requirements: High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Preferred Requirements: Server experience preferred Proven exemplary customer service skills Experience with a restaurant POS software platform Physical Demands: Frequently stands and walks; uses hands; reaches with arms and hands; stoops, kneels, crawls or crouches; talks or hears. Occasionally sits; climbs or balances. Frequently lifts up to 25 pounds and occasionally lifts up to 50 pounds. Frequently works in outdoor weather conditions. Noise level is moderate. Job Knowledge, Skill, and Ability Preferences: Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Meets state age requirements for handling alcoholic beverages. Working knowledge of POS system. Attention to cleanliness and safety. Must have legible handwriting. Patience and customer-oriented approach. Excellent people skills with a friendly attitude. Responsible and trustworthy. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.
Mar 02, 2024
Full time
General Purpose: Serves guests food and beverage items in a prompt, professional and courteous manner. Creates memorable dining experiences through personalized and genuine interactions. Essential Duties: Prepares restaurant tables with special attention to sanitation and order. Assists with setting up pool dining and rearranging spaces to accommodate larger parties. Provides immediate attention to all guests upon seating. Assisting with Pool Check in Describes specials of the day to the guests. Answers questions regarding any menu item and offers suggestions of menu items when appropriate. Presents menus and assists guests in selecting food and beverage items. Delivers food to guests promptly after preparation. Confirms orders with the chefs and bartenders whenever a clarification is requested. Ensures guest satisfaction. Anticipates guest needs, replenishes items as needed, and maintains a clean and clutter free table. Participates in pre-shift meetings. Maintains organized workstation and side work duties. Accountable for checks and cash transactions. Utilizes the Point of Sale System properly and strives for 100% accuracy in all charges and transactions. Follows established training and systems for taking, placing, and delivering orders. Follows established standards for greeting, cocktail service, food delivery and general service techniques. Collaborates with other servers, kitchen and bar staff before, during and after meal service periods to execute a "Member/Guest Comes First" approach. Works closely with restaurant management to immediately address all guest concerns Incorporates safe work practices in job performance. Regular and reliable attendance. Performs other duties as required. Minimum Requirements: High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Preferred Requirements: Server experience preferred Proven exemplary customer service skills Experience with a restaurant POS software platform Physical Demands: Frequently stands and walks; uses hands; reaches with arms and hands; stoops, kneels, crawls or crouches; talks or hears. Occasionally sits; climbs or balances. Frequently lifts up to 25 pounds and occasionally lifts up to 50 pounds. Frequently works in outdoor weather conditions. Noise level is moderate. Job Knowledge, Skill, and Ability Preferences: Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Meets state age requirements for handling alcoholic beverages. Working knowledge of POS system. Attention to cleanliness and safety. Must have legible handwriting. Patience and customer-oriented approach. Excellent people skills with a friendly attitude. Responsible and trustworthy. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.