General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Apr 13, 2024
Full time
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Create Your Career With Us! Join our not-for-profit organization that has provided over 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS MN Inter Falls Location: International Falls, MN Address: 2201 Keenan Dr, International Falls, MN 56649, USA Shift: Varies Job Schedule: Part time Weekly Hours: 16.00 Salary Range: $18.00 - $21.96 Department Details This position is scheduled every other weekend 11:00 am - 7:00 pm. Will also be scheduled every Friday from 9:00 am - 1:00 pm to help with freight deliveries. Holidays will have a four hour shift for meal prep. Will also cover various shifts during the week for illnesses, vacations, etc. Fun, Family Oriented Work Environment Shift Differential for nights and weekends Holiday Pay Direct access to your earnings daily Paid Time Off Excellent Health, Dental and Vision Insurance Health Savings Account Company Matched 401(k) Retirement Plan Salary Increases Referral Bonuses Advancement Opportunities Compassionate Leave Education Assistance Scholarships and Sponsorships Continuing Education Years of Service Recognition Program Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Req Number: R- Job Function: Facilities and General Services Featured: No
Apr 23, 2024
Full time
Create Your Career With Us! Join our not-for-profit organization that has provided over 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS MN Inter Falls Location: International Falls, MN Address: 2201 Keenan Dr, International Falls, MN 56649, USA Shift: Varies Job Schedule: Part time Weekly Hours: 16.00 Salary Range: $18.00 - $21.96 Department Details This position is scheduled every other weekend 11:00 am - 7:00 pm. Will also be scheduled every Friday from 9:00 am - 1:00 pm to help with freight deliveries. Holidays will have a four hour shift for meal prep. Will also cover various shifts during the week for illnesses, vacations, etc. Fun, Family Oriented Work Environment Shift Differential for nights and weekends Holiday Pay Direct access to your earnings daily Paid Time Off Excellent Health, Dental and Vision Insurance Health Savings Account Company Matched 401(k) Retirement Plan Salary Increases Referral Bonuses Advancement Opportunities Compassionate Leave Education Assistance Scholarships and Sponsorships Continuing Education Years of Service Recognition Program Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Req Number: R- Job Function: Facilities and General Services Featured: No
The General Manager has responsibility for all operations of the Rooms, Spa, and Cottages; Cottages HOA Management and Owner Relations; Sales and Marketing; Revenue Management; Scheduling; Expense Management; Team Recruitment, Training, and Retention; Group Sales and Coordination; Achievement of Goals; Responsible for seeing that the company mission statement and core values are implemented throughout all operations. A collaborator in creating the business plan/budget and executing them operationally Reports to the Director of Lodging Key Accountabilities: Lead all aspects of Rooms, Restaurant, and Spa management. Ensure the correct guest experiences are consistently delivered within the various properties and departments according to brand guidelines. Be creative and entrepreneurial in developing a new property and have a willingness to adapt to changing conditions or new initiatives. Instill passion for excellence in your team. Create written SOPs to ensure consistency with quality and service in all facilities. Develop an exemplary service culture that creates memorable experiences for guests and owners. Understand financial reporting to create and work with budgets, forecasts, P&L statements, etc. Work independently with little supervision while communicating progress and asking for help when necessary. Demonstrate exemplary work ethic to the team. Maximize profitability by executing revenue strategies. Communicate effectively and responsively. Work with Marketing to promote and sell rooms effectively. Manage the Kiwanda Cottages Homeowners' Association and ensure Owner satisfaction with service and condition of property; maintain the Kiwanda Standard. Recruit, train, and retain the best employees. Build relationships with sister properties and other local businesses. Work as a contributor to the business plan and execute the business plan. Understand and meet and/or exceed the forecasts. Identify opportunities to adjust operations to help us achieve budget goals. Know the budget goals and utilize daily reports to forecast how to meet the budget or communicate what is needed and why we need to exceed the expense budget. Develop the standards for inventory needed on hand and follow processes and standards for inventory controls. Estimate needs, place orders with vendors, and schedule the delivery of all products and supplies. Process invoices to ensure accurate coding and inventory. Work with HR to make staffing?plans?for each season. Implement and oversee schedules and ensure that each team is fully staffed for all shifts. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances, all health department and OLCC rules and regulations. Ensure that proper security procedures are in place to protect employees, customers, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event a customer or employee is injured. Ensure OSHA compliance. Develop and manage mutually supportive vendor relationships. Work within the operation, be a team player, and lead your team by example. Design processes and systemize operations that ensure great guest experiences. Train team members to view the business and their actions from the guest's perspective. Coach them to deliver positive experiences to each guest and their co-workers. Ensure incidents in which we fall short of our brand promise are quickly resolved and recovered in a manner that re-builds guest loyalty.? Collaborate with lodging leaders to build programs that enhance the guest experience at our lodging properties. Preferred Skills: 3-5 years of experience managing full-service hotel or resort. Must include rooms and activities or spa. Food & Beverage experience helpful. Creativity and passion. Strong written and verbal presentation skills. Strong organizational skills and ability to prioritize and multi-task. Strong time management skills. Excellent Skills with front office computer software, such as MS Word, Excel, and hotel reservation systems. 2-Year college degree or higher preferred. You must carry a valid Food Handlers Card. You must carry a valid CPR and First Aid Certification. Can work well under pressure in a fast-paced environment and work cohesively as part of a team. Be detail oriented. PI0ed24dacc8f3-1340
Apr 22, 2024
Full time
The General Manager has responsibility for all operations of the Rooms, Spa, and Cottages; Cottages HOA Management and Owner Relations; Sales and Marketing; Revenue Management; Scheduling; Expense Management; Team Recruitment, Training, and Retention; Group Sales and Coordination; Achievement of Goals; Responsible for seeing that the company mission statement and core values are implemented throughout all operations. A collaborator in creating the business plan/budget and executing them operationally Reports to the Director of Lodging Key Accountabilities: Lead all aspects of Rooms, Restaurant, and Spa management. Ensure the correct guest experiences are consistently delivered within the various properties and departments according to brand guidelines. Be creative and entrepreneurial in developing a new property and have a willingness to adapt to changing conditions or new initiatives. Instill passion for excellence in your team. Create written SOPs to ensure consistency with quality and service in all facilities. Develop an exemplary service culture that creates memorable experiences for guests and owners. Understand financial reporting to create and work with budgets, forecasts, P&L statements, etc. Work independently with little supervision while communicating progress and asking for help when necessary. Demonstrate exemplary work ethic to the team. Maximize profitability by executing revenue strategies. Communicate effectively and responsively. Work with Marketing to promote and sell rooms effectively. Manage the Kiwanda Cottages Homeowners' Association and ensure Owner satisfaction with service and condition of property; maintain the Kiwanda Standard. Recruit, train, and retain the best employees. Build relationships with sister properties and other local businesses. Work as a contributor to the business plan and execute the business plan. Understand and meet and/or exceed the forecasts. Identify opportunities to adjust operations to help us achieve budget goals. Know the budget goals and utilize daily reports to forecast how to meet the budget or communicate what is needed and why we need to exceed the expense budget. Develop the standards for inventory needed on hand and follow processes and standards for inventory controls. Estimate needs, place orders with vendors, and schedule the delivery of all products and supplies. Process invoices to ensure accurate coding and inventory. Work with HR to make staffing?plans?for each season. Implement and oversee schedules and ensure that each team is fully staffed for all shifts. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances, all health department and OLCC rules and regulations. Ensure that proper security procedures are in place to protect employees, customers, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event a customer or employee is injured. Ensure OSHA compliance. Develop and manage mutually supportive vendor relationships. Work within the operation, be a team player, and lead your team by example. Design processes and systemize operations that ensure great guest experiences. Train team members to view the business and their actions from the guest's perspective. Coach them to deliver positive experiences to each guest and their co-workers. Ensure incidents in which we fall short of our brand promise are quickly resolved and recovered in a manner that re-builds guest loyalty.? Collaborate with lodging leaders to build programs that enhance the guest experience at our lodging properties. Preferred Skills: 3-5 years of experience managing full-service hotel or resort. Must include rooms and activities or spa. Food & Beverage experience helpful. Creativity and passion. Strong written and verbal presentation skills. Strong organizational skills and ability to prioritize and multi-task. Strong time management skills. Excellent Skills with front office computer software, such as MS Word, Excel, and hotel reservation systems. 2-Year college degree or higher preferred. You must carry a valid Food Handlers Card. You must carry a valid CPR and First Aid Certification. Can work well under pressure in a fast-paced environment and work cohesively as part of a team. Be detail oriented. PI0ed24dacc8f3-1340
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job Classification Line Cook Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $16.16 (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included Present Schedule Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Prepare and cook items such as omelets, made to order eggs, fresh gourmet burgers, philly cheesesteaks, breakfast items, and must be able to work in a fast paced high volume environment. Must be familiar with and trained on how to use and clean equipment such as fryers, char-broilers, flat-tops, convection ovens. Required to clean equipment, provide preventative maintenance on the equipment, and is responsible for maintaining a clean work space. This position requires teamwork, communication skills, ability to read tickets, and multi-task. Job Requirements Minimum 2 years professional cooking experience required, including stir fry, deep frying, grilling, roasting, steaming, cold food production, and food presentation and garnishing standards. Must be able to demonstrate proficiency in professional knife-handling skills. Experience in following standardized recipes, measure ingredients accurately. Experience at organizing and maintaining kitchen work stations. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency, ability to multi-task, and work in a fast paced team environment. Must be able to speak, read, and write English. Must have good communication and customer service skills. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills. Must have dependable transportation. Regular attendance required, attendance at training sessions is required as needed. Job Assignments Food Preparation and cooking. Follow established recipes and production system, maintain production and usage records. Accurately prepare customers' orders and handle requests in a timely manner. Perform Lead Cook duties, as needed. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness and maintenance of kitchen & equipment. Demonstrate excellent customer service at all times. Other cleaning and food service duties as requested by management. Assist with training new hires and student workers. High volume prep work included in daily duties including using knife skills to prepare recipes and complete prep work. General cleaning and other food service duties as requested by management as well as additional duties as assigned and requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature controlled environment. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job Classification Line Cook Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $16.16 (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included Present Schedule Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Prepare and cook items such as omelets, made to order eggs, fresh gourmet burgers, philly cheesesteaks, breakfast items, and must be able to work in a fast paced high volume environment. Must be familiar with and trained on how to use and clean equipment such as fryers, char-broilers, flat-tops, convection ovens. Required to clean equipment, provide preventative maintenance on the equipment, and is responsible for maintaining a clean work space. This position requires teamwork, communication skills, ability to read tickets, and multi-task. Job Requirements Minimum 2 years professional cooking experience required, including stir fry, deep frying, grilling, roasting, steaming, cold food production, and food presentation and garnishing standards. Must be able to demonstrate proficiency in professional knife-handling skills. Experience in following standardized recipes, measure ingredients accurately. Experience at organizing and maintaining kitchen work stations. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency, ability to multi-task, and work in a fast paced team environment. Must be able to speak, read, and write English. Must have good communication and customer service skills. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills. Must have dependable transportation. Regular attendance required, attendance at training sessions is required as needed. Job Assignments Food Preparation and cooking. Follow established recipes and production system, maintain production and usage records. Accurately prepare customers' orders and handle requests in a timely manner. Perform Lead Cook duties, as needed. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness and maintenance of kitchen & equipment. Demonstrate excellent customer service at all times. Other cleaning and food service duties as requested by management. Assist with training new hires and student workers. High volume prep work included in daily duties including using knife skills to prepare recipes and complete prep work. General cleaning and other food service duties as requested by management as well as additional duties as assigned and requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature controlled environment. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job Classification Lead Cook Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $18.36 (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included Present Schedule Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Providing quality meals to students, faculty, staff and visitors in a timely manner with an emphasis on customer service. Oversee and ensure production and prep sheets in high volume operations are being completed and will assist with executing and delegating tasks. Must be able to follow standardized recipes and cook in large quantities/batches. This position requires teamwork, communication skills, and multi-tasking abilities. Job Requirements Minimum 3 years professional cooking experience needed, showcasing multiple cooking techniques including but not limited to; sautéing, roasting, frying, broiling, braising, steaming, stewing, cold food production, and food presentation. Ability to slice/portion meats and cheese, set up/break down and sanitize slicer daily, IF APPLICABLE Must have excellent customer service skills. Must be able to demonstrate proficiency in professional knife-handling skills. Experience in following standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Knowledge of equipment used in a high volume kitchen. Must be able to read and write English and have basic and accurate math skills. Must be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must be able to lift 50+ pounds, and be able to walk and stand for 8 hours per day, and bend and reach as the job requires. Must pass Lead Cook written screening test and hands-on practical cooking test. Must be or become ServSafe certified (attend required class and pass test). Regular attendance and dependable transportation required. Job Assignments High-volume food preparation and cooking, following established recipes and production system. Maintain production and usage records as required. Utilizes products (raw and cooked) to minimize food costs. Some supervisory duties during shifts including: coaching staff on knife skills and proper usage of kitchen equipment, monitoring recipe production, and administering tasks to staff throughout the shift. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes overseeing cleanliness & maintenance of kitchen & equipment. Demonstrate excellent customer service at all times. Communication with management on kitchen subjects including but not limited to; par levels, recipe correction, staff knowledge. Assist with training new hires and student workers as needed. General cleaning and other food service duties or tasks as requested by management. Additional duties as assigned and requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature controlled environment. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job Classification Lead Cook Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $18.36 (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included Present Schedule Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Providing quality meals to students, faculty, staff and visitors in a timely manner with an emphasis on customer service. Oversee and ensure production and prep sheets in high volume operations are being completed and will assist with executing and delegating tasks. Must be able to follow standardized recipes and cook in large quantities/batches. This position requires teamwork, communication skills, and multi-tasking abilities. Job Requirements Minimum 3 years professional cooking experience needed, showcasing multiple cooking techniques including but not limited to; sautéing, roasting, frying, broiling, braising, steaming, stewing, cold food production, and food presentation. Ability to slice/portion meats and cheese, set up/break down and sanitize slicer daily, IF APPLICABLE Must have excellent customer service skills. Must be able to demonstrate proficiency in professional knife-handling skills. Experience in following standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Knowledge of equipment used in a high volume kitchen. Must be able to read and write English and have basic and accurate math skills. Must be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must be able to lift 50+ pounds, and be able to walk and stand for 8 hours per day, and bend and reach as the job requires. Must pass Lead Cook written screening test and hands-on practical cooking test. Must be or become ServSafe certified (attend required class and pass test). Regular attendance and dependable transportation required. Job Assignments High-volume food preparation and cooking, following established recipes and production system. Maintain production and usage records as required. Utilizes products (raw and cooked) to minimize food costs. Some supervisory duties during shifts including: coaching staff on knife skills and proper usage of kitchen equipment, monitoring recipe production, and administering tasks to staff throughout the shift. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes overseeing cleanliness & maintenance of kitchen & equipment. Demonstrate excellent customer service at all times. Communication with management on kitchen subjects including but not limited to; par levels, recipe correction, staff knowledge. Assist with training new hires and student workers as needed. General cleaning and other food service duties or tasks as requested by management. Additional duties as assigned and requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature controlled environment. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.