NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.
Mar 08, 2024
Full time
NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.
Req ID: DIN00176 Description NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AZ-Tsaile Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Mar 07, 2024
Full time
Req ID: DIN00176 Description NMS has an exciting opportunity for an experienced Area Executive Chef. The ideal candidate is a passionate, high energy, motivated manager exhibiting strong culinary, restaurant, high-end catering, suites and concessions skills/experience; who is constantly striving for excellence in food, beverage & service standards. The Executive Chef will provide leadership for the culinary teams in Restaurant, Catering, Concessions, Campus and Corporate Service business lines. This leader must have demonstrated capabilities in casual & fine dining, event/banquet management and employee/team training & development. Daily client and customer contact is required. Essential Duties and Responsibilities Lead, train and develop culinary team members for multiple contracts in all business lines. Demonstrate flexibility in working environment, including the ability to plan and organize work load effectively to achieve timely, desired results. Create Signature Restaurant & Catering Menus Demonstrate ability to develop, implement, maintain and supervise proper recipe & culinary consistency for all concepts. Compliance with NMS Policies, Processes & Systems. Train culinary team and accept accountability for culinary team for all NMS Policies, Processes & Systems. Measure the performance of assigned goals. Establish and implement an organized system of supervision & operating procedures. Direct a high quality, cost effective dining operation. Demonstrate extensive procurement excellence, including maintaining strong vendor relationships & compliance with NMS procurement policies. Champion Client/Customer First and lead the way in all situations Assume accountability should any assigned responsibilities fail to comply with applicable regulations or sound business practices. Ensure all required preparation, delivery, setup, service & break down are properly & efficiently executed. Promote & accept accountability for compliance with NMS Physical and HACCP ServSafe Food Safety Programs. Actively pursue goal of zero accidents in the work place. Establish a safe work environment for employees through constant vigilance by performing safety audits, inspections, conducting safety training and maintaining on-going communication with employees. Ensure all team members participate in daily safety discussions/training. Develop a team that excels in responding to and exceeding the needs of clients and customers. Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of new services. A strong understanding of dietary needs of clients. Ensure the responsibility, authority, & accountability of all assigned employees are defined and understood. Develop, maintain & approve administrative tasks such as budget development, operational reports, cost analysis or records, payroll, HR accountability, financial activities, work schedules, etc. Consistently demonstrate professional skills in efficiently carrying out assigned activities, using all forms of communications; including change management, employee development, problem solving and decision making Periodically physically perform high volume food production & preparation duties/fills in for absent employees. Perform inventory and quality control tasks & inspection checklists. Create, monitor, and review business reports - key performance indicators, sales, inventory, budget, etc. Directly supervise assigned supervisors and employees. Responsibilities include interviewing, hiring, and training, coaching employees; planning, assigning, and directing work; appraising performance; encouraging and disciplining employees; addressing complaints & resolving problems. This position is responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements Must have 2 years experience as an Executive Chef in medium volume settings, including strong catering/banquet skills. Three (3) years of Restaurant experience in a high-end/high volume environment. Two (2) years in Campus Dining experience Must have full beverage and bar experience. Position requires a valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. A thorough knowledge of managing, planning, and organizing the type of activities in assigned area with the ability to address the technical matters involved. Must be able to review and work with general business reports - sales, budget, labor, cost, etc. Must have basic proficiency in MS Office Suite Word, Excel, PowerPoint and Outlook. HACCP ServSafe Certification required TAP's Certification required This contract required COVID-19 vaccination. Contract requires employees to speak, understand, read and write English. Preferred Qualification Must have an Associate of Arts Hospitality or Culinary degree. Completion of level 2 Pro Chef Certification exam. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies Excellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing many tasks simultaneously, ensuring all details are successfully completed. Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks. Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Strong work ethic with ability to work extended hours in a multifaceted environment - i.e. operations, administrative & development. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AZ-Tsaile Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
185 contracted days 7.5 hours per day Monday-Friday 6:00am-2:00pm Simpson County Schools requires that full-time Food Service staff that do not hold the verifiable equivalent of an Associates Degree from an accredited institution (60 college hours) hold Kentucky Career Readiness Certification (KCRC). The Kentucky Career Readiness Certificate is a portable, evidence-based credential that certifies essential skills needed for workplace success. The KCRC assessment is offered by the Adult Learning Center located at the Kentucky Community & Technical College. You may contact the Center by phoning or to schedule an appointment. Upon request, results will be forwarded to Simpson County Schools' Human Resources Dept. NOTE: Internal candidates whose training and experience have been validated by the District and the Hiring Manager may be exempt from the KCRC. REPORTS TO: FOOD SERVICE DIRECTOR EDUCATION AND EXPERIENCE: Any combination equivalent to high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years experience in food service operations. PRIMARY JOB GOAL: Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; schedule, supervise, direct and evaluate assigned food service personnel. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045 PERFORMANCE RESPONSIBILITIES: Maintain at all times an orderly system of management and keep the Food Service Director fully informed of the program's activities and problems as well as routine matters relating to his/her own accountability Prepare assigned menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget Direct, assign, schedule and evaluate food service personnel; call substitutes as necessary Inspect kitchen and cafeteria area daily to assure compliance with health, safety and sanitation requirements and regulations Supervise, train and assist employees in the proper production, handling, serving and merchandising of quantity foods, correct use and care of equipment and in maintaining high standards of sanitation and safety Prepare and maintain menu production records, inventories, logs and reports; accumulate data and input information into computer as appropriate and file documents as necessary Operate POS system as required; assure accuracy of daily cash receipts; prepare bank deposits; prepare daily report of meals served Plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation Communicate with students, staff, faculty and outside organizations to exchange information, receive suggestions and resolve issues related to food service Participate in and attend in-service meetings and workshops Perform related duties and assume other responsibilities as may be assigned by the Food Service Director Be clean, neat and professionally dressed at all times Communicate effectively both orally and in writing Be consistently responsible, maintaining regular attendance and timely completion of assigned duties, working assigned contract and using sick and personal leave appropriately Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty and credibility with students, parents, visitors and school personnel Maintain confidentiality and privacy of all school records
Mar 26, 2024
Full time
185 contracted days 7.5 hours per day Monday-Friday 6:00am-2:00pm Simpson County Schools requires that full-time Food Service staff that do not hold the verifiable equivalent of an Associates Degree from an accredited institution (60 college hours) hold Kentucky Career Readiness Certification (KCRC). The Kentucky Career Readiness Certificate is a portable, evidence-based credential that certifies essential skills needed for workplace success. The KCRC assessment is offered by the Adult Learning Center located at the Kentucky Community & Technical College. You may contact the Center by phoning or to schedule an appointment. Upon request, results will be forwarded to Simpson County Schools' Human Resources Dept. NOTE: Internal candidates whose training and experience have been validated by the District and the Hiring Manager may be exempt from the KCRC. REPORTS TO: FOOD SERVICE DIRECTOR EDUCATION AND EXPERIENCE: Any combination equivalent to high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years experience in food service operations. PRIMARY JOB GOAL: Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; schedule, supervise, direct and evaluate assigned food service personnel. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045 PERFORMANCE RESPONSIBILITIES: Maintain at all times an orderly system of management and keep the Food Service Director fully informed of the program's activities and problems as well as routine matters relating to his/her own accountability Prepare assigned menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget Direct, assign, schedule and evaluate food service personnel; call substitutes as necessary Inspect kitchen and cafeteria area daily to assure compliance with health, safety and sanitation requirements and regulations Supervise, train and assist employees in the proper production, handling, serving and merchandising of quantity foods, correct use and care of equipment and in maintaining high standards of sanitation and safety Prepare and maintain menu production records, inventories, logs and reports; accumulate data and input information into computer as appropriate and file documents as necessary Operate POS system as required; assure accuracy of daily cash receipts; prepare bank deposits; prepare daily report of meals served Plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation Communicate with students, staff, faculty and outside organizations to exchange information, receive suggestions and resolve issues related to food service Participate in and attend in-service meetings and workshops Perform related duties and assume other responsibilities as may be assigned by the Food Service Director Be clean, neat and professionally dressed at all times Communicate effectively both orally and in writing Be consistently responsible, maintaining regular attendance and timely completion of assigned duties, working assigned contract and using sick and personal leave appropriately Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty and credibility with students, parents, visitors and school personnel Maintain confidentiality and privacy of all school records
The Role We are excited to announce the opening of a new Cantina-themed Bar and Restaurant, Arriba Abajo, inside the Thompson and Tommie Austin, two premier lifestyle hotels in Downtown Austin - This new concept will open in early Spring to include 17,000 square feet of indoor and outdoor dining and lounge space, multiple venue's for private events and the pool deck servicing hotel guests and Residents. Seasonal Pool Servers are responsible for submitting and presenting guest food and beverage selections. The right person will gain menu knowledge and give recommendations from our compilation of cuisine and drink offerings. The restaurant servers are an integral part of creating a memorable stay for our guests through engaging in casual conversation and providing excellent customer service. Please note that this is a seasonal position from mid-April to mid-October. Dates may vary depending on business levels and weather. The Hotels When you stay at a Thompson Hotel, you are welcome as a resident. With intuitive service, each guest is provided a tailored experience, enhancing their personal travel journey and bridging connections to the local perspective. Thompson's unique hotels are timeless destinations, creating distinctive experiences that transform your day, your trip, or even your life. Thompson Austin offers 212 luxury guestrooms and Suites plus 17 residences along with a 10,000 square foot wellness center, 3 restaurant bar concepts, an expansive pool deck, and private cabanas, and over 10,000 square feet of flexible and traditional event space. The 193-king room tommie Austin is built for the spirited adventurer. Guest will be encouraged to explore Austin's unparalleled offerings and in every square foot, tommie is an opportunity to meet and be inspired. Where art and atmosphere seep in from the surrounding neighborhood, and collaborations seep back out. tommie will feature a bespoke coffee and wine shop and allow guests to be the master of their own stay while still offering warm and authentic service. Both hotels are anchored on the ground floor by our re-imagined cantina-themed restaurant, a 13,000 sq ft. indoor and outdoor oasis as well as The Diner Bar The Grey Market, a street-side concept serving daily fare for locals, residents, and guests alike and helmed by award-winning Chef Mashama Bailey. This mixed-use project will also feature a residential tower - Sienna - and 10,000 square feet of retail space and a 7,000 sq. ft. state of the art fitness center and simulator room, appropriately named the "T" Box. The Benefits & Perks We have you covered with an awesome rewards package! Health and welfare plans? We have a range of choices for you and your eligible dependents. Financial wellbeing? Got it! Opt into our 401(k) plan, College Saving Plan, or Employee Stock Purchase Plan. Oh, and we don't want to leave out our lifestyle benefits! Paid time off including vacation, holidays, and sick leave, paid Family Bonding Time, Adoption Assistance, discounted and complimentary rooms at Hyatt locations across the globe, free colleague meals during shifts, well-being & educational assistance, and many more! A true desire to satisfy the needs of others in a fast paced environment. Refined verbal communication skills. Must have physical stamina to lift moderate amounts of weight. Ability to stand for long periods of time.
Mar 17, 2024
Full time
The Role We are excited to announce the opening of a new Cantina-themed Bar and Restaurant, Arriba Abajo, inside the Thompson and Tommie Austin, two premier lifestyle hotels in Downtown Austin - This new concept will open in early Spring to include 17,000 square feet of indoor and outdoor dining and lounge space, multiple venue's for private events and the pool deck servicing hotel guests and Residents. Seasonal Pool Servers are responsible for submitting and presenting guest food and beverage selections. The right person will gain menu knowledge and give recommendations from our compilation of cuisine and drink offerings. The restaurant servers are an integral part of creating a memorable stay for our guests through engaging in casual conversation and providing excellent customer service. Please note that this is a seasonal position from mid-April to mid-October. Dates may vary depending on business levels and weather. The Hotels When you stay at a Thompson Hotel, you are welcome as a resident. With intuitive service, each guest is provided a tailored experience, enhancing their personal travel journey and bridging connections to the local perspective. Thompson's unique hotels are timeless destinations, creating distinctive experiences that transform your day, your trip, or even your life. Thompson Austin offers 212 luxury guestrooms and Suites plus 17 residences along with a 10,000 square foot wellness center, 3 restaurant bar concepts, an expansive pool deck, and private cabanas, and over 10,000 square feet of flexible and traditional event space. The 193-king room tommie Austin is built for the spirited adventurer. Guest will be encouraged to explore Austin's unparalleled offerings and in every square foot, tommie is an opportunity to meet and be inspired. Where art and atmosphere seep in from the surrounding neighborhood, and collaborations seep back out. tommie will feature a bespoke coffee and wine shop and allow guests to be the master of their own stay while still offering warm and authentic service. Both hotels are anchored on the ground floor by our re-imagined cantina-themed restaurant, a 13,000 sq ft. indoor and outdoor oasis as well as The Diner Bar The Grey Market, a street-side concept serving daily fare for locals, residents, and guests alike and helmed by award-winning Chef Mashama Bailey. This mixed-use project will also feature a residential tower - Sienna - and 10,000 square feet of retail space and a 7,000 sq. ft. state of the art fitness center and simulator room, appropriately named the "T" Box. The Benefits & Perks We have you covered with an awesome rewards package! Health and welfare plans? We have a range of choices for you and your eligible dependents. Financial wellbeing? Got it! Opt into our 401(k) plan, College Saving Plan, or Employee Stock Purchase Plan. Oh, and we don't want to leave out our lifestyle benefits! Paid time off including vacation, holidays, and sick leave, paid Family Bonding Time, Adoption Assistance, discounted and complimentary rooms at Hyatt locations across the globe, free colleague meals during shifts, well-being & educational assistance, and many more! A true desire to satisfy the needs of others in a fast paced environment. Refined verbal communication skills. Must have physical stamina to lift moderate amounts of weight. Ability to stand for long periods of time.
Deaconess Abundant Life Communities
Concord, Massachusetts
We are a distinctive retirement community, offering Assisted Living, Residential and Long Term Care services to our residents. We are recognized for and take pride in providing exceptional care, compassion and quality of life both to our residents and our employees. Working at Newbury Court is a chance to make a difference in the life of our residents and support the best quality of life for them. We are seeking a Dining Room Lead to join us at Rivercrest, our skilled nursing community, alongside our Dining Services Team! The shifts would be Monday - Friday from 11a-7:30p. Must be fully vaccinated and boosted for COVID-19 The Dining Room Lead is responsible for assuring a dining experience that supports resident's individual needs while providing a warm, cheerful sense of acceptance and social belonging. Responsibilities include: While working on the unit : + Work closely with Dining Services Manager to plan and execute meal service + Maintain proper dining room set up + Serve meals with established portion control and temperature control procedures + Ensure meals are served on time and served efficiently + Interact daily with residents to assure satisfaction with meals. + Work closely with Rivercrest staff to enhance the dining service experience + Monitor appropriate checklists in support of the dining area and kitchenette cleanliness, readiness, standards + Handle all food and beverages in accordance with sanitary procedures and standards + Maintain inventory par levels for supplies and food in the Rivercrest kitchenette + Maintain the overall cleanliness and sanitization of dining and service areas + Update seating chart as needed + Work with the Program Director and Activities Director during all special functions + Being aware of residents special diets + Be knowledgeable to special needs + Ensure resident snacks are readily available under the direction of the Program Director + Conduct resident interviews for meal assessment and to ascertain likes and dislikes + Conduct monthly food committee meetings, follow up on comments and concerns, and retaining record of meetings and resolutions + Maintain pleasant dining atmosphere (i/e- music, lighting, opening blinds, etc) While working in the Main Kitchen : + Performs duties according to the cleaning schedule and uses good sanitation and safety procedures. + Completes all assigned tasks in a timely, efficient, safe and sanitary manner. + Must adhere to dress code and maintain a clean personal appearance and good personal hygiene. + Keep the work and resident areas free of hazardous objects that could result in falls or other injuries. + Report unsafe conditions to Executive Chef or other appropriate personnel. + Always conduct yourself in a manner that contributes to a safe and healthful environment for both residents and employees. + Takes food orders and serves meals to residents in the dining room. + Learns dining room serving techniques. + Assists in cold food prep, to include but not limited to pouring juices, preparing supplements, making sandwiches, etc. + Conduct business relationships with contractors, vendors, and the public in an ethical manner + Sets up the dining room per set up chart. + Learns the operation of the dishwasher and works in the dish room as needed. + Communicates problems with residents to supervisor. + Respect each resident's rights and conduct business relationships with residents in an ethical manner. + Attends in-service meetings and training classes. PHYSICAL REQUIREMENTS + Subject to extreme temperatures, burns, cuts, falls, and other hazards associated with kitchen work. + The majority of the day is spent standing and walking + Must be able to lift heavy and/or hot objects up to 40 pounds in weight. We offer a competitive benefits package including: + Medical, Dental and Vision insurance, starting Day 1 + Free Paid English Improvement Program taught by our Residents + Weekly pay! + 401(k) retirement plan with company match + Free use of campus fitness center and indoor pool! + Flexible paid time off plan for sick, vacation, and personal time + Free garage parking + Free Snacks on Tuesdays and Free Lunches on Fridays! + College Tuition Benefit reimbursement and scholarship programs + Employer sponsored Short Term Disability and Basic Life Insurance with additional voluntary coverage + Discounts at Verizon Wireless and more! To apply: Submit resume on-line: EOE Required SkillsRequired Experience
Mar 12, 2024
Full time
We are a distinctive retirement community, offering Assisted Living, Residential and Long Term Care services to our residents. We are recognized for and take pride in providing exceptional care, compassion and quality of life both to our residents and our employees. Working at Newbury Court is a chance to make a difference in the life of our residents and support the best quality of life for them. We are seeking a Dining Room Lead to join us at Rivercrest, our skilled nursing community, alongside our Dining Services Team! The shifts would be Monday - Friday from 11a-7:30p. Must be fully vaccinated and boosted for COVID-19 The Dining Room Lead is responsible for assuring a dining experience that supports resident's individual needs while providing a warm, cheerful sense of acceptance and social belonging. Responsibilities include: While working on the unit : + Work closely with Dining Services Manager to plan and execute meal service + Maintain proper dining room set up + Serve meals with established portion control and temperature control procedures + Ensure meals are served on time and served efficiently + Interact daily with residents to assure satisfaction with meals. + Work closely with Rivercrest staff to enhance the dining service experience + Monitor appropriate checklists in support of the dining area and kitchenette cleanliness, readiness, standards + Handle all food and beverages in accordance with sanitary procedures and standards + Maintain inventory par levels for supplies and food in the Rivercrest kitchenette + Maintain the overall cleanliness and sanitization of dining and service areas + Update seating chart as needed + Work with the Program Director and Activities Director during all special functions + Being aware of residents special diets + Be knowledgeable to special needs + Ensure resident snacks are readily available under the direction of the Program Director + Conduct resident interviews for meal assessment and to ascertain likes and dislikes + Conduct monthly food committee meetings, follow up on comments and concerns, and retaining record of meetings and resolutions + Maintain pleasant dining atmosphere (i/e- music, lighting, opening blinds, etc) While working in the Main Kitchen : + Performs duties according to the cleaning schedule and uses good sanitation and safety procedures. + Completes all assigned tasks in a timely, efficient, safe and sanitary manner. + Must adhere to dress code and maintain a clean personal appearance and good personal hygiene. + Keep the work and resident areas free of hazardous objects that could result in falls or other injuries. + Report unsafe conditions to Executive Chef or other appropriate personnel. + Always conduct yourself in a manner that contributes to a safe and healthful environment for both residents and employees. + Takes food orders and serves meals to residents in the dining room. + Learns dining room serving techniques. + Assists in cold food prep, to include but not limited to pouring juices, preparing supplements, making sandwiches, etc. + Conduct business relationships with contractors, vendors, and the public in an ethical manner + Sets up the dining room per set up chart. + Learns the operation of the dishwasher and works in the dish room as needed. + Communicates problems with residents to supervisor. + Respect each resident's rights and conduct business relationships with residents in an ethical manner. + Attends in-service meetings and training classes. PHYSICAL REQUIREMENTS + Subject to extreme temperatures, burns, cuts, falls, and other hazards associated with kitchen work. + The majority of the day is spent standing and walking + Must be able to lift heavy and/or hot objects up to 40 pounds in weight. We offer a competitive benefits package including: + Medical, Dental and Vision insurance, starting Day 1 + Free Paid English Improvement Program taught by our Residents + Weekly pay! + 401(k) retirement plan with company match + Free use of campus fitness center and indoor pool! + Flexible paid time off plan for sick, vacation, and personal time + Free garage parking + Free Snacks on Tuesdays and Free Lunches on Fridays! + College Tuition Benefit reimbursement and scholarship programs + Employer sponsored Short Term Disability and Basic Life Insurance with additional voluntary coverage + Discounts at Verizon Wireless and more! To apply: Submit resume on-line: EOE Required SkillsRequired Experience