JOB SUMMARY:Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Stewarding Supervisors & Leads with those assignments and responsibilities as they arise. KEY JOB FUNCTIONS: Clean and sanitize all dishware, glassware and silverware. Maintain cleanliness and organization of all kitchen areas and equipment. Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands. Operate equipment as directed. Stock all supplies as directed by Executive Steward, Lead Steward or Restaurant Chef. Respect all company property. Assist others in duties as directed by supervisors. Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members. Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times.EDUCATION and/or EXPERIENCE: Back of house restaurant experience preferred Must have neat and clean appearance WORK ENVIRONMENT: Stand or walk for long periods of time. Must be able to see. Hear. Can be augmented with a hearing aid. Climb steps repeatedly. Lift up to 50lbs unassisted Communicate verbally, clearly and articulately. Understand and comply with Policies and Procedures, Job Description, daily memorandums, and other instructions. Must be able to work under stressful conditions.
May 01, 2024
Full time
JOB SUMMARY:Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Stewarding Supervisors & Leads with those assignments and responsibilities as they arise. KEY JOB FUNCTIONS: Clean and sanitize all dishware, glassware and silverware. Maintain cleanliness and organization of all kitchen areas and equipment. Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands. Operate equipment as directed. Stock all supplies as directed by Executive Steward, Lead Steward or Restaurant Chef. Respect all company property. Assist others in duties as directed by supervisors. Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members. Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times.EDUCATION and/or EXPERIENCE: Back of house restaurant experience preferred Must have neat and clean appearance WORK ENVIRONMENT: Stand or walk for long periods of time. Must be able to see. Hear. Can be augmented with a hearing aid. Climb steps repeatedly. Lift up to 50lbs unassisted Communicate verbally, clearly and articulately. Understand and comply with Policies and Procedures, Job Description, daily memorandums, and other instructions. Must be able to work under stressful conditions.
At Lilly, we unite caring with discovery to make life better for people around the world. We are a global healthcare leader headquartered in Indianapolis, Indiana. Our employees around the world work to discover and bring life-changing medicines to those who need them, improve the understanding and management of disease, and give back to our communities through philanthropy and volunteerism. We give our best effort to our work, and we put people first. We're looking for people who are determined to make life better for people around the world. At Lilly, we unite caring with discovery to make life better for people around the world. We are a global healthcare leader headquartered in Indianapolis, Indiana. Our employees around the world work to discover and bring life-changing medicines to those who need them, improve the understanding and management of disease, and give back to our communities through philanthropy and volunteerism. We give our best effort to our work, and we put people first. We're looking for people who are determined to make life better for people around the world. Position Description: The QA Data Steward within Indianapolis Parenteral Manufacturing is responsible for the creation/verification of Certificates of Analysis for semi-finished and finished commercial batches. In addition, the QA Data Steward is responsible for oversight of critical data maintained within one or more automated system, such as SAP, TrackWise, QualityDocs/Veeva, and Darwin. The QA Data Steward performs impact analyses, ensures all data changes are properly documented and controlled, implements/verifies system changes, and performs system audits, where applicable, to ensure data integrity. Key Objectives/Deliverables: Provide oversight and implement/verify changes of Q-Info Records and Inspection Plans in SAP Provide oversight of the TrackWise system, including the processing of records and performance of system audits, as required Process revisions/creations of QualityDocs/Veeva Specifications, as required, per approved Change Controls and RCM Matrix revisions Process revisions/creations of Darwin product, specification, test allocation, and sampling plan master data records within the Darwin LIMS system Perform timely, accurate impact analyses for changes with impact to SAP, Veeva, and/or Darwin records Create/Verify Certificates of Analysis for semi-finished and finished commercial batches Support projects/initiatives that may impact data stewardship processes and procedures, as needed Minimum Requirements: Experience working in SAP, TrackWise, QualityDocs/Veeva, and/or Darwin Strict attention to detail and ability to maintain compliance issues and meeting critical deadlines. Overall business understanding including proposal of changes, implementation and related regulations; and pharmacopoeia requirements. Excellent written and oral communication skills, troubleshooting and investigating skills, and crisis decision-making skills. Strong organizational skills - ability to handle/prioritize multiple projects and requests. Ability to interact effectively with a variety of people - good teamwork skills. Effective training skills and ability to coach others. Familiarity with cGMPs and corporate policies and procedures. Responsible for maintaining a safe work environment, working safely and accountable for supporting all HSE Corporate and Site Goals. Additional Preferences: General understanding of laboratory and/or operations techniques and terminology. Previous experience in operations, quality control, and/or regulatory. Proficient in Microsoft Word/Excel/Power Point. Education Requirements: High School Graduate or equivalent. Other Information: Shift schedule: Monday-Friday 8am-5pm Overtime may be required. May be required to support off shift activities related to operational issues. Applicant may work in various areas within the Parenteral Plant. Some allergens are present in the Parenteral Plant. Mobility requirements and exposure to allergens should be considered when applying for this position. Minimal travel required May be subject to Post Offer Exam Eli Lilly and Company, Lilly USA, LLC and our wholly owned subsidiaries (collectively "Lilly") are committed to help individuals with disabilities to participate in the workforce and ensure equal opportunity to compete for jobs. If you require an accommodation to submit a resume for positions at Lilly, please email Lilly Human Resources ( ) for further assistance. Please note This email address is intended for use only to request an accommodation as part of the application process. Any other correspondence will not receive a response. Lilly is an EEO/Affirmative Action Employer and does not discriminate on the basis of age, race, color, religion, gender, sexual orientation, gender identity, gender expression, national origin, protected veteran status, disability or any other legally protected status. Our employee resource groups (ERGs) offer strong support networks for their members and help our company develop talented individuals for future leadership roles. Our current groups include: Africa, Middle East, Central Asia Network, African American Network, Chinese Culture Network, Early Career Professionals, Japanese International Leadership Network (JILN), Lilly India Network, Organization of Latinos at Lilly, PRIDE (LGBTQ + Allies), Veterans Leadership Network, Women's Network, Working and Living with Disabilities. Learn more about all of our groups.
Apr 09, 2024
Full time
At Lilly, we unite caring with discovery to make life better for people around the world. We are a global healthcare leader headquartered in Indianapolis, Indiana. Our employees around the world work to discover and bring life-changing medicines to those who need them, improve the understanding and management of disease, and give back to our communities through philanthropy and volunteerism. We give our best effort to our work, and we put people first. We're looking for people who are determined to make life better for people around the world. At Lilly, we unite caring with discovery to make life better for people around the world. We are a global healthcare leader headquartered in Indianapolis, Indiana. Our employees around the world work to discover and bring life-changing medicines to those who need them, improve the understanding and management of disease, and give back to our communities through philanthropy and volunteerism. We give our best effort to our work, and we put people first. We're looking for people who are determined to make life better for people around the world. Position Description: The QA Data Steward within Indianapolis Parenteral Manufacturing is responsible for the creation/verification of Certificates of Analysis for semi-finished and finished commercial batches. In addition, the QA Data Steward is responsible for oversight of critical data maintained within one or more automated system, such as SAP, TrackWise, QualityDocs/Veeva, and Darwin. The QA Data Steward performs impact analyses, ensures all data changes are properly documented and controlled, implements/verifies system changes, and performs system audits, where applicable, to ensure data integrity. Key Objectives/Deliverables: Provide oversight and implement/verify changes of Q-Info Records and Inspection Plans in SAP Provide oversight of the TrackWise system, including the processing of records and performance of system audits, as required Process revisions/creations of QualityDocs/Veeva Specifications, as required, per approved Change Controls and RCM Matrix revisions Process revisions/creations of Darwin product, specification, test allocation, and sampling plan master data records within the Darwin LIMS system Perform timely, accurate impact analyses for changes with impact to SAP, Veeva, and/or Darwin records Create/Verify Certificates of Analysis for semi-finished and finished commercial batches Support projects/initiatives that may impact data stewardship processes and procedures, as needed Minimum Requirements: Experience working in SAP, TrackWise, QualityDocs/Veeva, and/or Darwin Strict attention to detail and ability to maintain compliance issues and meeting critical deadlines. Overall business understanding including proposal of changes, implementation and related regulations; and pharmacopoeia requirements. Excellent written and oral communication skills, troubleshooting and investigating skills, and crisis decision-making skills. Strong organizational skills - ability to handle/prioritize multiple projects and requests. Ability to interact effectively with a variety of people - good teamwork skills. Effective training skills and ability to coach others. Familiarity with cGMPs and corporate policies and procedures. Responsible for maintaining a safe work environment, working safely and accountable for supporting all HSE Corporate and Site Goals. Additional Preferences: General understanding of laboratory and/or operations techniques and terminology. Previous experience in operations, quality control, and/or regulatory. Proficient in Microsoft Word/Excel/Power Point. Education Requirements: High School Graduate or equivalent. Other Information: Shift schedule: Monday-Friday 8am-5pm Overtime may be required. May be required to support off shift activities related to operational issues. Applicant may work in various areas within the Parenteral Plant. Some allergens are present in the Parenteral Plant. Mobility requirements and exposure to allergens should be considered when applying for this position. Minimal travel required May be subject to Post Offer Exam Eli Lilly and Company, Lilly USA, LLC and our wholly owned subsidiaries (collectively "Lilly") are committed to help individuals with disabilities to participate in the workforce and ensure equal opportunity to compete for jobs. If you require an accommodation to submit a resume for positions at Lilly, please email Lilly Human Resources ( ) for further assistance. Please note This email address is intended for use only to request an accommodation as part of the application process. Any other correspondence will not receive a response. Lilly is an EEO/Affirmative Action Employer and does not discriminate on the basis of age, race, color, religion, gender, sexual orientation, gender identity, gender expression, national origin, protected veteran status, disability or any other legally protected status. Our employee resource groups (ERGs) offer strong support networks for their members and help our company develop talented individuals for future leadership roles. Our current groups include: Africa, Middle East, Central Asia Network, African American Network, Chinese Culture Network, Early Career Professionals, Japanese International Leadership Network (JILN), Lilly India Network, Organization of Latinos at Lilly, PRIDE (LGBTQ + Allies), Veterans Leadership Network, Women's Network, Working and Living with Disabilities. Learn more about all of our groups.
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Job Description Job Description Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you re empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS: • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI5-
May 03, 2024
Full time
Job Description Job Description Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you re empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS: • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI5-
Job Description Job Description Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI384568fc5-
May 03, 2024
Full time
Job Description Job Description Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI384568fc5-
JOIN OUR HISTORIC TOURS OF AMERICA FAMILY at The Key West Cooking School Position Summary The Bar Manager will be involved in developing tapas and drink menu, creating daily specials, meeting with vendors and sales representatives placing weekly orders and involved in product selection. They will also put systems and controls in place to follow recipe adherence and proper par levels. The Bar Manager will be involved in and running daily cocktail classes. Employee Benefits Competitive pay and paid training: Starting at $75K per year All FT Employees are eligible for 2 weeks of paid vacation time as well as company sponsored health and wellness plans All FT, PT and Seasonal employees are eligible for: Paid sick time 401K plan with company matching Flexible schedules, including a combination of weekdays and weekends are available Fun, upbeat work environment with various award and recognition celebrations throughout the year Teladoc - 24 hr. access to doctor by phone or computer for employee and their dependents. Employer pays 100% Discounts in retail stores and free admission to all company attractions Operating tours, attractions and retail in Boston, Key West, Nashville, San Diego, St. Augustine, Savannah, San Antonio, and Washington, DC since 1980! Start your new Career With Us Today! Eligibility requirements may apply Essential Requirements Serve as a mentor and coach to develop hourly staff members into Key West Cooking School ambassadors and industry leading customer service stewards. Ability to engage with guests in regards to history, culture, food, and beverage both current and past. Serve as a learning coach to develop, implement, and execute learning and developmental programs for all individuals under their stewardships to drive continuous improvement and employee retention. Implement daily and weekly cleaning schedules to maintain cleanliness and organization in bar and bar storage areas. Ability to lift, lower and carry supplies, tubs, and cases that typically weigh up to 50 lbs. varying distances. 3+ years in an Operations Managerial role with high volume exposure in a full-service restaurant Other Requirements Valid Driver's License with acceptable driving record for past three years. Valid Bar Card. Valid Bar Smart certification. Successful candidate must pass a background search
May 02, 2024
Full time
JOIN OUR HISTORIC TOURS OF AMERICA FAMILY at The Key West Cooking School Position Summary The Bar Manager will be involved in developing tapas and drink menu, creating daily specials, meeting with vendors and sales representatives placing weekly orders and involved in product selection. They will also put systems and controls in place to follow recipe adherence and proper par levels. The Bar Manager will be involved in and running daily cocktail classes. Employee Benefits Competitive pay and paid training: Starting at $75K per year All FT Employees are eligible for 2 weeks of paid vacation time as well as company sponsored health and wellness plans All FT, PT and Seasonal employees are eligible for: Paid sick time 401K plan with company matching Flexible schedules, including a combination of weekdays and weekends are available Fun, upbeat work environment with various award and recognition celebrations throughout the year Teladoc - 24 hr. access to doctor by phone or computer for employee and their dependents. Employer pays 100% Discounts in retail stores and free admission to all company attractions Operating tours, attractions and retail in Boston, Key West, Nashville, San Diego, St. Augustine, Savannah, San Antonio, and Washington, DC since 1980! Start your new Career With Us Today! Eligibility requirements may apply Essential Requirements Serve as a mentor and coach to develop hourly staff members into Key West Cooking School ambassadors and industry leading customer service stewards. Ability to engage with guests in regards to history, culture, food, and beverage both current and past. Serve as a learning coach to develop, implement, and execute learning and developmental programs for all individuals under their stewardships to drive continuous improvement and employee retention. Implement daily and weekly cleaning schedules to maintain cleanliness and organization in bar and bar storage areas. Ability to lift, lower and carry supplies, tubs, and cases that typically weigh up to 50 lbs. varying distances. 3+ years in an Operations Managerial role with high volume exposure in a full-service restaurant Other Requirements Valid Driver's License with acceptable driving record for past three years. Valid Bar Card. Valid Bar Smart certification. Successful candidate must pass a background search
Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you're empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS : • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI993ea-7756
May 02, 2024
Full time
Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour For You: Be part of a luxury revolution in the hospitality space. When you become a Team Member at the Woodmark Hotel & Still Spa, you're empowered to share your craft side by side with passionate and talented people inspired to create incredible guest moments every day. If this approach aligns with your passions, join us at a place where your voice and opinion is an integral part of the next generation of hospitality. Benefits and Perks: Easy access to work - centrally located in Kirkland, Washington Free on-property parking. $5.00 credit towards Team Member meal for every day worked on property. Team member appreciation events and recognition celebrations. Carillon Point property discounts and perks. LifeMart discount program through ADP. Medical, Dental, and Vision Insurance. Group Life Insurance (PAID BY THE COMPANY) 401(k) Plan PTO Team member Assistance Program What We Are Looking For: SUMMARY: The Banquet Cook is responsible for cooking, preparing, and garnishing all hot food and cold food for Banquets, Amenities, Room Service, and all Catered events during the Summer Season. The Banquet Cook will assist to maintain the AAA Four Diamond Standards. The Banquet Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Woodmark Hotel & Still Spa Culture as well as promoting our hotel values of Honesty, Enthusiasm, Integrity, Accountability and Passion for Service. ESSENTIAL JOB FUNCTIONS: • Meet with Banquet Chef/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening shift duties such as: Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys. • Ensure all requisitions are processed properly and placed in designated areas • Set up work station with required mis en place, tools, equipment and supplies. • Inspect the cleanliness and working condition of all tools, equipment and supplies. • Check production schedule and pars. Establish priority items for the day. • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. • Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Prepare both hot and cold items and demonstrate a variety of cooking techniques • Apply advanced knife skills required for service • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Continue prep work after the meal period for the next meal service. • Prepare all menu items following recipes and yield guide. • Inform the Chef on Duty of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. • Inform Chef of any excess items that can be used in daily specials or elsewhere. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Disinfect and sanitize cutting boards and worktables. • Transport empty, dirty pots and pans to the pot wash station. • Direct and assist Stewards in order to make clean-up a more efficient process. • Breakdown work station and complete closing duties. • Return all food items to the proper storage areas. • Rotate all returned product. Wrap, cover, label and date all items being put away. • Straighten up and organize all storage areas. • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves • Return all unused and clean utensils/equipment to the specified locations. • Ice down hot items from the steam table, so they cool quickly. • Turn off all equipment not needed for the next shift. • Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Head Cook before leaving. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. • Resolve guest complaints, ensuring guest satisfaction. • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Attends appropriate department, hotel and division meetings • Maintains an up to date working knowledge of all hotel amenities as well as any special events • Reports to work on time and according to posted schedule, maintains accurate time records • Maintains a professional appearance. Follows all Woodmark Hotel dress code standards • Remains alert, courteous and helpful to the guests and colleagues at all time • Performs other related duties as assigned EXPERIENCE & EDUCATION: • High school education or equivalent preferred • Culinary degree (AAS or BAS) or equivalent experience preferred • Knife Skills required • Minimum of two (2) years line cook experience in a high-volume, quality culinary operation - preferred JOB REQUIREMENTS: • Must be a United States citizen or possess a valid work permit • Must be able to work in a fast-paced environment • Must have excellent leadership skills • Must be a positive role model for the Culinary team • Must have excellent listening skills • Must possesses excellent communication skills • Must be able to speak, write and understand English • Must be able to accurately follow verbal and written instructions • Must be able to work with and around a diverse group of food, seasonings, etc. • Must have valid WA Food Worker card • Must have complete understanding of the fundamentals of the culinary operation • Must be familiar with all kitchen equipment • Must be professional in appearance and demeanor • Must always ensure a teamwork environment • Ability to work a flexible schedule that may include evenings, weekends and holidays • Must have the ability to deal effectively and interact well with the guests and associates • Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner WORKING CONDITIONS : • Must be able to stand on feet and walk throughout the day for long periods of time. • Must be able to work in either hot or cold conditions. • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently. • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs; • Must be able to twist and bend frequently and squat, crawl, kneel, push, pull, walk on uneven surfaces occasionally. • While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). • Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). This job description in no way states or implies that these are the only duties to be performed by this team member. The team member will be required to follow other instructions and perform other work related duties requested by their supervisor. Woodmark Hotel is an Equal Opportunity Employer (EOE) and is committed to providing equal opportunities regardless of age, race, religion, color, national origin, citizenship, sex, veteran's status, disability, or any other legally protected status. Compensation details: 23.15-23.15 Hourly Wage PI993ea-7756
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI6841eb1ab6-
May 02, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI6841eb1ab6-
BlueTriton is a leading provider of spring and purified water products - the name behind your favorite bottled water brands. We are proud to offer an extensive portfolio of highly recognizable, responsibly sourced, and sustainably packaged spring water in addition to other quality products and services. Get ready to quench your thirst with exciting possibilities when you join BlueTriton for a fiercely good career doing work that matters. Water might seem simple enough, but there is a lot going on beneath the surface. Working in a factory or warehouse requires rolling up your sleeves to get things done and the tenacity to go the extra mile again and again. We believe the rewards are worth the effort: a business you help shape, a supportive team you learn from, and the chance to have a sustainable impact in which you can truly be proud. Job Description We are currently seeking Operations Manager in our McBee, SC factory, reporting to the Plant Manager. Key responsibilities include but are not limited to the following: • Serve as a key member of the leadership team in a large bottling and distribution facility • Coach, mentor and develop leaders and assess and create plans to grow the skills and competencies of frontline employees to meet current and future business requirements • Partner cross functionally with Planning, Quality, Maintenance, and the Warehouse to maximize efficiencies and output of high-quality product in a safe manner • Lead the execution of cultural changes and the pursuit of excellence in manufacturing • Instill the value of safety within all associates within the manufacturing facility • Monitor and track planned DH (downtime) hours and partner with Quality and Maintenance to minimize DH yet maximize the strategic use of DH • Manage factory staffing to ensure operation at full capacity and the attainment of variable labor budgets • Ensure quality goals and preventative maintenance of lines • Ensure complete compliance to prescribed Safety, Quality and HR policies, including GMPs, Food Safety • Facilitate the use of continuous improvement methodologies and root cause analysis to improve and streamline production processes • Participate in projects including workforce planning, budgeting, new product launches, equipment installs or upgrades • Participate in audit activities and ongoing efforts to ensure compliance to internal and external standards, including FSSC Qualifications Key qualifications include: • Bachelor's degree in related field • Ten or more years of production experience within manufacturing with five or more years of experience in a team leadership capacity • Proven ability to develop successful leaders • Prior experience in the consumer products industry or food and beverage with familiarity with quality and hygiene regulation desired • Knowledge and demonstrated execution/implementation of TPM, Six Sigma, and various problem-solving methodologies • Solid understanding of production processes, preventative maintenance, and budget management • Strong computer skills, including Word, Excel, PowerPoint, business management software (SAP preferred) and production monitoring systems • Demonstrated track record of leading, training, motivating, coaching, and developing individuals and teams in a manner consistent with our culture • Excellent relationship building skills with the ability to partner internally and externally to achieve results • Ability to manage multiple projects and initiatives on tight deadlines and delegate accordingly • Effective communication skills with the ability to influence change and encourage action • Solid problem-solving abilities with the ability to coach and mentor others in this capacity • Ability and willingness to respond to afterhours critical issues • Ability to travel within the U.S. or Canada occasionally ( 10%) for meetings BlueTriton Brands offers an extensive portfolio of highly recognizable, responsibly sourced and packaged spring water, purified water and water beverage brands including Poland Spring Brand, Deer Park Brand, Ozarka Brand, Ice Mountain Brand, Zephyrhills Brand, Arrowhead Brand, Origin Natural Spring Water, Saratoga Spring Water, AC+ION Alkaline Water, Pure Life Purified Water, B'EAU Marine Collagen Water Beverage, Splash Blast Flavored Water Beverage and Splash Fizz Fruit Flavored Sparkling Water Beverage. BlueTriton Brands also owns and operates ReadyRefresh , a customizable water and beverage delivery service that has been certified as a CarbonNeutral business. Based in Stamford, Connecticut, BlueTriton Brands and its affiliates in the United States and Canada employ over 7,000 employees. BlueTriton Brands manages resources for long-term sustainability and helps to safeguard more than 20,000 acres of watershed land. The Company has 28 production facilities across the United States, 13 of which are Alliance for Water Stewardship ("AWS") certified across 12 sites, with eight of the certified facilities being AWS Platinum, the highest-level certification. BlueTriton Brands is proud to be an Equal Opportunity and Affirmative Action employer, seeking to create a welcoming and diverse environment. We do not discriminate based on race, religion, color, national origin, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender, gender identity, gender expression, transgender status, sexual stereotypes, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. We also consider qualified applicants with criminal histories, consistent with applicable federal, state, and local law. BlueTriton Brands is committed to providing reasonable accommodation for candidates with disabilities in our recruiting process. If you need any assistance or accommodations due to a disability, please contact us at
May 01, 2024
Full time
BlueTriton is a leading provider of spring and purified water products - the name behind your favorite bottled water brands. We are proud to offer an extensive portfolio of highly recognizable, responsibly sourced, and sustainably packaged spring water in addition to other quality products and services. Get ready to quench your thirst with exciting possibilities when you join BlueTriton for a fiercely good career doing work that matters. Water might seem simple enough, but there is a lot going on beneath the surface. Working in a factory or warehouse requires rolling up your sleeves to get things done and the tenacity to go the extra mile again and again. We believe the rewards are worth the effort: a business you help shape, a supportive team you learn from, and the chance to have a sustainable impact in which you can truly be proud. Job Description We are currently seeking Operations Manager in our McBee, SC factory, reporting to the Plant Manager. Key responsibilities include but are not limited to the following: • Serve as a key member of the leadership team in a large bottling and distribution facility • Coach, mentor and develop leaders and assess and create plans to grow the skills and competencies of frontline employees to meet current and future business requirements • Partner cross functionally with Planning, Quality, Maintenance, and the Warehouse to maximize efficiencies and output of high-quality product in a safe manner • Lead the execution of cultural changes and the pursuit of excellence in manufacturing • Instill the value of safety within all associates within the manufacturing facility • Monitor and track planned DH (downtime) hours and partner with Quality and Maintenance to minimize DH yet maximize the strategic use of DH • Manage factory staffing to ensure operation at full capacity and the attainment of variable labor budgets • Ensure quality goals and preventative maintenance of lines • Ensure complete compliance to prescribed Safety, Quality and HR policies, including GMPs, Food Safety • Facilitate the use of continuous improvement methodologies and root cause analysis to improve and streamline production processes • Participate in projects including workforce planning, budgeting, new product launches, equipment installs or upgrades • Participate in audit activities and ongoing efforts to ensure compliance to internal and external standards, including FSSC Qualifications Key qualifications include: • Bachelor's degree in related field • Ten or more years of production experience within manufacturing with five or more years of experience in a team leadership capacity • Proven ability to develop successful leaders • Prior experience in the consumer products industry or food and beverage with familiarity with quality and hygiene regulation desired • Knowledge and demonstrated execution/implementation of TPM, Six Sigma, and various problem-solving methodologies • Solid understanding of production processes, preventative maintenance, and budget management • Strong computer skills, including Word, Excel, PowerPoint, business management software (SAP preferred) and production monitoring systems • Demonstrated track record of leading, training, motivating, coaching, and developing individuals and teams in a manner consistent with our culture • Excellent relationship building skills with the ability to partner internally and externally to achieve results • Ability to manage multiple projects and initiatives on tight deadlines and delegate accordingly • Effective communication skills with the ability to influence change and encourage action • Solid problem-solving abilities with the ability to coach and mentor others in this capacity • Ability and willingness to respond to afterhours critical issues • Ability to travel within the U.S. or Canada occasionally ( 10%) for meetings BlueTriton Brands offers an extensive portfolio of highly recognizable, responsibly sourced and packaged spring water, purified water and water beverage brands including Poland Spring Brand, Deer Park Brand, Ozarka Brand, Ice Mountain Brand, Zephyrhills Brand, Arrowhead Brand, Origin Natural Spring Water, Saratoga Spring Water, AC+ION Alkaline Water, Pure Life Purified Water, B'EAU Marine Collagen Water Beverage, Splash Blast Flavored Water Beverage and Splash Fizz Fruit Flavored Sparkling Water Beverage. BlueTriton Brands also owns and operates ReadyRefresh , a customizable water and beverage delivery service that has been certified as a CarbonNeutral business. Based in Stamford, Connecticut, BlueTriton Brands and its affiliates in the United States and Canada employ over 7,000 employees. BlueTriton Brands manages resources for long-term sustainability and helps to safeguard more than 20,000 acres of watershed land. The Company has 28 production facilities across the United States, 13 of which are Alliance for Water Stewardship ("AWS") certified across 12 sites, with eight of the certified facilities being AWS Platinum, the highest-level certification. BlueTriton Brands is proud to be an Equal Opportunity and Affirmative Action employer, seeking to create a welcoming and diverse environment. We do not discriminate based on race, religion, color, national origin, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender, gender identity, gender expression, transgender status, sexual stereotypes, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. We also consider qualified applicants with criminal histories, consistent with applicable federal, state, and local law. BlueTriton Brands is committed to providing reasonable accommodation for candidates with disabilities in our recruiting process. If you need any assistance or accommodations due to a disability, please contact us at
WE PREPARE, INSPIRE, EMPOWER, ENTRUST IN YOU! JOIN OUR DREAM MAKER CULTURE We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include: Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs JOB OVERVIEW: Assist Servers retrieving food from the kitchen and providing quality food and beverage service to guests courteously and efficiently. Also assists in the maintenance of the Room Service area and equipment. Stock all wares and equipment needed for service. REPORTS TO: F&B Management WORK ENVIRONMENT: IRD, Kitchen/Stewarding service areas. Job involves working: under variable temperature conditions (or extreme heat or cold). under variable noise levels. outdoors/indoors. around fumes and/or odor hazards. around dust and/or mite hazards. around chemicals. KEY RELATIONSHIPS: Internal: Staff in Room Service, Bar, Kitchen/Stewarding, Engineering, Housekeeping, Front Desk, Sales and Banquet/Catering Department External: Resort guest/visitors and resident guest/visitors. QUALIFICATIONS Essential: Food handling certification. Minimum 18 years of age to serve alcoholic beverages. Fluency in English both verbal and non-verbal. Provide legible communication and directions. Compute basic arithmetic. Ability to: perform job functions with attention to detail, speed and accuracy. prioritize, organize and follow up. be a clear thinker, remaining calm and resolving problems using good judgment. follow directions thoroughly. understand guest's service needs. work cohesively with co-workers as part of a team. work with minimal supervision. maintain confidentiality of guest information and pertinent resort data. Desirable: High school graduate or equivalent vocational training certificate. Previous experience in a similar position. Certification of previous training in alcohol awareness program. Certifications of previous training in sanitation. Certification in CPR. Previous guest relations training. Fluency in a second language, preferably Spanish/other. PHYSICAL ABILITIES Essential: Exert physical effort in transporting pounds. Endure various physical movements throughout the work areas. Reach 18/26 inches/feet. Remain in stationary position for 8 hours throughout work shift. Satisfactorily communicate with guests, management and co-workers to their understanding.
May 01, 2024
Full time
WE PREPARE, INSPIRE, EMPOWER, ENTRUST IN YOU! JOIN OUR DREAM MAKER CULTURE We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include: Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs JOB OVERVIEW: Assist Servers retrieving food from the kitchen and providing quality food and beverage service to guests courteously and efficiently. Also assists in the maintenance of the Room Service area and equipment. Stock all wares and equipment needed for service. REPORTS TO: F&B Management WORK ENVIRONMENT: IRD, Kitchen/Stewarding service areas. Job involves working: under variable temperature conditions (or extreme heat or cold). under variable noise levels. outdoors/indoors. around fumes and/or odor hazards. around dust and/or mite hazards. around chemicals. KEY RELATIONSHIPS: Internal: Staff in Room Service, Bar, Kitchen/Stewarding, Engineering, Housekeeping, Front Desk, Sales and Banquet/Catering Department External: Resort guest/visitors and resident guest/visitors. QUALIFICATIONS Essential: Food handling certification. Minimum 18 years of age to serve alcoholic beverages. Fluency in English both verbal and non-verbal. Provide legible communication and directions. Compute basic arithmetic. Ability to: perform job functions with attention to detail, speed and accuracy. prioritize, organize and follow up. be a clear thinker, remaining calm and resolving problems using good judgment. follow directions thoroughly. understand guest's service needs. work cohesively with co-workers as part of a team. work with minimal supervision. maintain confidentiality of guest information and pertinent resort data. Desirable: High school graduate or equivalent vocational training certificate. Previous experience in a similar position. Certification of previous training in alcohol awareness program. Certifications of previous training in sanitation. Certification in CPR. Previous guest relations training. Fluency in a second language, preferably Spanish/other. PHYSICAL ABILITIES Essential: Exert physical effort in transporting pounds. Endure various physical movements throughout the work areas. Reach 18/26 inches/feet. Remain in stationary position for 8 hours throughout work shift. Satisfactorily communicate with guests, management and co-workers to their understanding.
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 01, 2024
Full time
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI63f1-
May 01, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI63f1-
is seeking to hire a Dining Services Associate for our client in Westbrook, ME! Benefits Available! Weekly Pay! $14.70/Hour Shift: Monday- Friday 6am- 2:30pm Culinary Knowledge base- Basic understanding of the following: Cafeteria functionality and service model Ability to understand mealtimes, flow, and help with last minute service needs as they arise. Sanitation guidelines Follows all client and Serv Safe's kitchen cleaning + sanitizing protocols. Knife safety + comfortability Able to hold and comfortably use a knife to process basic produce, proteins after taking client knife safety training under light direction from CDC, Sous, or Culinary Dining support staff Demonstrates eagerness to expand this skillset by continually seeking opportunities to prep. Food temperature and time restrictions Essential Food Temperature and Storage guidelines As outlined by Serv Safe and client's safety guidelines. Understands the Dishwasher/ Stewards role is of highest importance to overall kitchen efficiency. Basic recycling / composting facets after reviewing client's recycling and compost guidelines. Technical Skill- Currently comfortable or can work towards comfortability with the following: Familiarity with Ware washing Equipment and basic processes. General kitchen safety Understands fast movement, quick decision making, and basic kitchen functionality to be able to interact with the workspace and coworkers in a safe and productive manner. Applied knowledge of dish station management -estimating dry times and anticipating wash times for dish load completion Prepares a new round in advance so machine can most efficiently run loads -maintains order, cleanliness and safety in dish station by reducing surface debris, keeping drains clear, reducing whenever possible water splashing on the floor -organizing pots / pans / dishes / in a neat and orderly fashion within the station -takes responsibility of dish storage within the venue as well, communicates about best practices regarding CDC's station arrangement and actively keeps all dishware organized Understands this is of highest importance to overall kitchen efficiency -Anticipating equipment needs of cooks, ability to prioritize flow of needs (re-wording) -Understands basic properties of, and notices changes in: ware washing equipment functions, chemical levels, safety equipment, pipes, grease trap, etc in order to alert Lead or CDC to facilitate maintenance for optimal functionality. Organizational skill- Understands basic processes relating to item and kitchen organization: Understands organization is a hugely important facet to kitchen FIFO Binning: always safe + always consolidated "Like-with-like? Maintaining chemical organization + communicating par needs to CDC. Clear eye lines of product / communicating slight changes in product location to the employees who most need that information. Customer Service- Essential service flow Exhibiting awareness of mealtime needs. Efficiently communicates with coworkers Positive customer interactions when applicable Position may require Steward to assist with service stations during mealtimes Steward is to interact with customers positively, with an emphasis on making their experience efficient, pleasant, and engaging.
May 01, 2024
Full time
is seeking to hire a Dining Services Associate for our client in Westbrook, ME! Benefits Available! Weekly Pay! $14.70/Hour Shift: Monday- Friday 6am- 2:30pm Culinary Knowledge base- Basic understanding of the following: Cafeteria functionality and service model Ability to understand mealtimes, flow, and help with last minute service needs as they arise. Sanitation guidelines Follows all client and Serv Safe's kitchen cleaning + sanitizing protocols. Knife safety + comfortability Able to hold and comfortably use a knife to process basic produce, proteins after taking client knife safety training under light direction from CDC, Sous, or Culinary Dining support staff Demonstrates eagerness to expand this skillset by continually seeking opportunities to prep. Food temperature and time restrictions Essential Food Temperature and Storage guidelines As outlined by Serv Safe and client's safety guidelines. Understands the Dishwasher/ Stewards role is of highest importance to overall kitchen efficiency. Basic recycling / composting facets after reviewing client's recycling and compost guidelines. Technical Skill- Currently comfortable or can work towards comfortability with the following: Familiarity with Ware washing Equipment and basic processes. General kitchen safety Understands fast movement, quick decision making, and basic kitchen functionality to be able to interact with the workspace and coworkers in a safe and productive manner. Applied knowledge of dish station management -estimating dry times and anticipating wash times for dish load completion Prepares a new round in advance so machine can most efficiently run loads -maintains order, cleanliness and safety in dish station by reducing surface debris, keeping drains clear, reducing whenever possible water splashing on the floor -organizing pots / pans / dishes / in a neat and orderly fashion within the station -takes responsibility of dish storage within the venue as well, communicates about best practices regarding CDC's station arrangement and actively keeps all dishware organized Understands this is of highest importance to overall kitchen efficiency -Anticipating equipment needs of cooks, ability to prioritize flow of needs (re-wording) -Understands basic properties of, and notices changes in: ware washing equipment functions, chemical levels, safety equipment, pipes, grease trap, etc in order to alert Lead or CDC to facilitate maintenance for optimal functionality. Organizational skill- Understands basic processes relating to item and kitchen organization: Understands organization is a hugely important facet to kitchen FIFO Binning: always safe + always consolidated "Like-with-like? Maintaining chemical organization + communicating par needs to CDC. Clear eye lines of product / communicating slight changes in product location to the employees who most need that information. Customer Service- Essential service flow Exhibiting awareness of mealtime needs. Efficiently communicates with coworkers Positive customer interactions when applicable Position may require Steward to assist with service stations during mealtimes Steward is to interact with customers positively, with an emphasis on making their experience efficient, pleasant, and engaging.
QUALIFIED HOUSEKEEPERS NEEDED $15-$18+ (Staff-Level) (Paid Weekly) Since 1998 we have been assisting Arizona Hospitality employers with filling their open Housekeeping & Custodial positions FAST and with qualified and pre-screened candidates. We manage all hiring and screening processes - then market your skills/interests, availability, and earning requirements to industry contacts throughout your work radius. We are paid by the hiring company to fill their openings - meaning all of our services are absolutely FREE to you INCLUDING: Resume Prep Temp Assignments Temp-to-Hire Employment Opportunities On-Going Contract Labor (Outsourced Payroll) Direct Placement Assistance Housekeeping ALL SHIFTS: Full Time or Part Time Single Shifts or On-Going All Shifts (Including Overnight) Housekeeping VENUES: Hotels & Resorts Country Clubs & Restaurants Hospitals & Healthcare Venues Institutional Venues & Office Buildings Schools & University Campuses Stadiums & Special Event Venues ALL POSITIONS & SKILL LEVELS: Room Attendants (Hotels & Hospitals) EVS / Environmental Services Departments Lobby Maids / Night Maids / Turn Down Attendants Housekeeping Houseman & Stewards Floor Care / Trash Maintenance Commercial Laundry / Pressers Janitors / Custodians SCREENING (All Venues): Legal ID / E-Verify Verifiable Employment No Felony Convictions No Theft Crimes ADDITIONAL Housekeeping REQUIREMENTS (Select Venues): All of the Above + Drug & TB Screening Immunization Records TO APPLY: 1) Apply (this creates your Applicant Profile & Resume) 2) Bring (2) forms of Legal IDs to our office in person (required by law to complete new hire paperwork) 3) Also Helpful = Resume, Immunization Records, Fingerprint Clearance, and/or References 4) Dress Appropriately for Profile Photo (Cover visible tattoos & hair neatly groomed) Hospitality Staffing Solutions 2345 East Thomas Road, Suite 200 Phoenix 85016 (24th / 1-888-PHX-JOBS / Walk-Ins Welcome Mon-Fri (8am-4pm) Se Habla Espanol " APPLY WITH US AND YOU'VE APPLIED ALL OVER " Setting: Healthcare Hotel Schedule: Weekends (typically) required
May 01, 2024
Full time
QUALIFIED HOUSEKEEPERS NEEDED $15-$18+ (Staff-Level) (Paid Weekly) Since 1998 we have been assisting Arizona Hospitality employers with filling their open Housekeeping & Custodial positions FAST and with qualified and pre-screened candidates. We manage all hiring and screening processes - then market your skills/interests, availability, and earning requirements to industry contacts throughout your work radius. We are paid by the hiring company to fill their openings - meaning all of our services are absolutely FREE to you INCLUDING: Resume Prep Temp Assignments Temp-to-Hire Employment Opportunities On-Going Contract Labor (Outsourced Payroll) Direct Placement Assistance Housekeeping ALL SHIFTS: Full Time or Part Time Single Shifts or On-Going All Shifts (Including Overnight) Housekeeping VENUES: Hotels & Resorts Country Clubs & Restaurants Hospitals & Healthcare Venues Institutional Venues & Office Buildings Schools & University Campuses Stadiums & Special Event Venues ALL POSITIONS & SKILL LEVELS: Room Attendants (Hotels & Hospitals) EVS / Environmental Services Departments Lobby Maids / Night Maids / Turn Down Attendants Housekeeping Houseman & Stewards Floor Care / Trash Maintenance Commercial Laundry / Pressers Janitors / Custodians SCREENING (All Venues): Legal ID / E-Verify Verifiable Employment No Felony Convictions No Theft Crimes ADDITIONAL Housekeeping REQUIREMENTS (Select Venues): All of the Above + Drug & TB Screening Immunization Records TO APPLY: 1) Apply (this creates your Applicant Profile & Resume) 2) Bring (2) forms of Legal IDs to our office in person (required by law to complete new hire paperwork) 3) Also Helpful = Resume, Immunization Records, Fingerprint Clearance, and/or References 4) Dress Appropriately for Profile Photo (Cover visible tattoos & hair neatly groomed) Hospitality Staffing Solutions 2345 East Thomas Road, Suite 200 Phoenix 85016 (24th / 1-888-PHX-JOBS / Walk-Ins Welcome Mon-Fri (8am-4pm) Se Habla Espanol " APPLY WITH US AND YOU'VE APPLIED ALL OVER " Setting: Healthcare Hotel Schedule: Weekends (typically) required
YMCA of Greater Grand Rapids
Middleville, Michigan
Description: This is a seasonal position at YMCA Camp Manitou Lin, located in Middleville, MI, and will run through the end of August. OUR CULTURE: Guiding Principles describe our behaviors to support our organization's work throughout its life in all circumstances, irrespective of changes in goals, strategies, and leadership. Our Guiding Principles are as follows: We CULTIVATE-We grow staff and volunteer leaders who will be stewards of the Y mission, resources, and opportunities. We OWN-We think long-term and act on behalf of the organization, beyond our own team. We WELCOME-We are inclusive of all people and all communities. We SERVE-We provide timely and excellent service to members, volunteers, community, and each other. We LEARN-We are never done learning and always seek to improve. We are curious about new possibilities and act to explore them. We UNITE-We work together to achieve big goals and speak as one voice. We RESPECT-We treat others with kindness and speak positively about other people in all situations. We PLAY-We celebrate, appreciate, and have fun! The YMCA of Great Grand Rapids utilizes a Membership By Design framework, which is a member involvement and community building model for YMCAs across the country. All staff members-frontline, management, full- and part-time-and volunteers have a role to play in member engagement. These responsibilities can be broken into six steps: Enrollment: Staff and volunteers encourage potential members to enroll in programs and activities that meet their needs. Satisfaction: Staff and volunteers ask members continually about their satisfaction with a program or activity, track responses, listen to suggestions, and respond promptly in a manner consistent with the values of caring, honesty, respect, and responsibility. Relationship Building: Staff and volunteers are open, friendly, and approachable to all YMCA members and participants. Staff and volunteers initiate interaction with and between members. Education and Conversion: Staff and volunteers know about and share their knowledge of the YMCA, its programs, its policies, its mission, its values, and how it benefits members and the community. Volunteerism and Leadership: Staff and volunteers create opportunities for members to volunteer in their areas of interest, and they ask members to do so whenever appropriate. Ownership: Staff and volunteers encourage members to own the YMCA, using words such as we, us, and our association (and actions that match those words) to include members as well as staff and volunteers. POSITION SUMMARY: The Cook is responsible for preparing and distributing meals; maintenance of food storage; and custodial services of kitchen, dishes, and food appropriation. This position requires face-to-face leadership and requires varying availability throughout the summer to support camp needs. ESSENTIAL FUNCTIONS: Prepares and distributes all meals for campers and guests Maintains stored food in accordance with State of Michigan Health Regulations Cleans all utensils used in food preparation and food services Cleans kitchen facility in accordance with State of Michigan Health Regulations Performs any other functions necessary for the smooth and efficient operation of the YMCA of Greater Grand Rapids COMPENSATION $12.64 - $15.79 ; Seasonal, Non-Exempt BENEFITS: Free YMCA Individual Membership 10% retirement contribution upon eligibility, learn more here. 403(b) retirement savings account Ongoing training and development opportunities Access to the Employee Assistance Program and resources for you and your family Community Discounts, and more! Requirements: QUALIFICATIONS: High school diploma or General Education Diploma (GED); one to three months restaurant or cafeteria cooking experience, or related cooking volume experience and/or training; or equivalent combination of education and experience. Ability to prepare foods for special groups (i.e., people with eating disorders, diabetes, or food allergies; and vegetarians, etc.) Ability to interact with people of all ethnic backgrounds, ages, and lifestyles. Ability and desire to work with children. YMCA experience preferred. CERTIFICATES, LICENSES, REGISTRATION ServSafe Certification First aid certification required Cardiopulmonary Resuscitation (CPR) required Blood borne pathogens training required upon hire State of Michigan criminal background clearance (ICHAT) WORK ENVIRONMENT AND PHYSICAL DEMANDS The work environment and physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written or scheduled form. While performing the duties of this job, the employee is regularly required to stand, and walk for prolonged periods of time and over great distances. The employee is regularly required to lift 50 lbs or more repetitively throughout the day. Repetitive stooping and bending with frequent lifting of light and heavy objects required. The employee is regularly required to reach with hands and arms and talk or hear. The employee is frequently required to use hands to finger, handle, or feel. The employee is regularly required to sit; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. Specific vision abilities required by this job include distance vision, peripheral vision, depth perception, and ability to adjust focus. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, outside weather conditions, and extreme heat/cold. Must be able to mount and dismount a horse in an emergency situation without aid. TRAVEL 0-5% of local travel within the state of Michigan; occasional out-of-state travel may be required for educational conferences or training. PM21 Compensation details: 12.64-15.79 Hourly Wage PI928b6bf96a01-9448
Apr 30, 2024
Full time
Description: This is a seasonal position at YMCA Camp Manitou Lin, located in Middleville, MI, and will run through the end of August. OUR CULTURE: Guiding Principles describe our behaviors to support our organization's work throughout its life in all circumstances, irrespective of changes in goals, strategies, and leadership. Our Guiding Principles are as follows: We CULTIVATE-We grow staff and volunteer leaders who will be stewards of the Y mission, resources, and opportunities. We OWN-We think long-term and act on behalf of the organization, beyond our own team. We WELCOME-We are inclusive of all people and all communities. We SERVE-We provide timely and excellent service to members, volunteers, community, and each other. We LEARN-We are never done learning and always seek to improve. We are curious about new possibilities and act to explore them. We UNITE-We work together to achieve big goals and speak as one voice. We RESPECT-We treat others with kindness and speak positively about other people in all situations. We PLAY-We celebrate, appreciate, and have fun! The YMCA of Great Grand Rapids utilizes a Membership By Design framework, which is a member involvement and community building model for YMCAs across the country. All staff members-frontline, management, full- and part-time-and volunteers have a role to play in member engagement. These responsibilities can be broken into six steps: Enrollment: Staff and volunteers encourage potential members to enroll in programs and activities that meet their needs. Satisfaction: Staff and volunteers ask members continually about their satisfaction with a program or activity, track responses, listen to suggestions, and respond promptly in a manner consistent with the values of caring, honesty, respect, and responsibility. Relationship Building: Staff and volunteers are open, friendly, and approachable to all YMCA members and participants. Staff and volunteers initiate interaction with and between members. Education and Conversion: Staff and volunteers know about and share their knowledge of the YMCA, its programs, its policies, its mission, its values, and how it benefits members and the community. Volunteerism and Leadership: Staff and volunteers create opportunities for members to volunteer in their areas of interest, and they ask members to do so whenever appropriate. Ownership: Staff and volunteers encourage members to own the YMCA, using words such as we, us, and our association (and actions that match those words) to include members as well as staff and volunteers. POSITION SUMMARY: The Cook is responsible for preparing and distributing meals; maintenance of food storage; and custodial services of kitchen, dishes, and food appropriation. This position requires face-to-face leadership and requires varying availability throughout the summer to support camp needs. ESSENTIAL FUNCTIONS: Prepares and distributes all meals for campers and guests Maintains stored food in accordance with State of Michigan Health Regulations Cleans all utensils used in food preparation and food services Cleans kitchen facility in accordance with State of Michigan Health Regulations Performs any other functions necessary for the smooth and efficient operation of the YMCA of Greater Grand Rapids COMPENSATION $12.64 - $15.79 ; Seasonal, Non-Exempt BENEFITS: Free YMCA Individual Membership 10% retirement contribution upon eligibility, learn more here. 403(b) retirement savings account Ongoing training and development opportunities Access to the Employee Assistance Program and resources for you and your family Community Discounts, and more! Requirements: QUALIFICATIONS: High school diploma or General Education Diploma (GED); one to three months restaurant or cafeteria cooking experience, or related cooking volume experience and/or training; or equivalent combination of education and experience. Ability to prepare foods for special groups (i.e., people with eating disorders, diabetes, or food allergies; and vegetarians, etc.) Ability to interact with people of all ethnic backgrounds, ages, and lifestyles. Ability and desire to work with children. YMCA experience preferred. CERTIFICATES, LICENSES, REGISTRATION ServSafe Certification First aid certification required Cardiopulmonary Resuscitation (CPR) required Blood borne pathogens training required upon hire State of Michigan criminal background clearance (ICHAT) WORK ENVIRONMENT AND PHYSICAL DEMANDS The work environment and physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written or scheduled form. While performing the duties of this job, the employee is regularly required to stand, and walk for prolonged periods of time and over great distances. The employee is regularly required to lift 50 lbs or more repetitively throughout the day. Repetitive stooping and bending with frequent lifting of light and heavy objects required. The employee is regularly required to reach with hands and arms and talk or hear. The employee is frequently required to use hands to finger, handle, or feel. The employee is regularly required to sit; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. Specific vision abilities required by this job include distance vision, peripheral vision, depth perception, and ability to adjust focus. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, outside weather conditions, and extreme heat/cold. Must be able to mount and dismount a horse in an emergency situation without aid. TRAVEL 0-5% of local travel within the state of Michigan; occasional out-of-state travel may be required for educational conferences or training. PM21 Compensation details: 12.64-15.79 Hourly Wage PI928b6bf96a01-9448
Healthcare Services Group, Inc.
Stewardson, Illinois
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. In the absence of the Dining Services Director, will also support Dietary Aide as necessary and direct other employees with approval. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Experience in food preparation preferred. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
Apr 29, 2024
Full time
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. In the absence of the Dining Services Director, will also support Dietary Aide as necessary and direct other employees with approval. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Experience in food preparation preferred. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
Healthcare Services Group, Inc.
Stewardson, Illinois
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Kitchen Helper / Dietary Aide - Assists the Cook in the preparation and service of meals, places prepared food on plates/trays following tray tickets in line with our established policies and procedures, and, as may be directed by the Food Services Director/Manager or Cook, to ensure that quality food service is provided at all times. Prepares and delivers food and trays, washes dishes, and cleans and sanitizes the kitchen according to health standards. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Specialized training in food service is desirable. May be required to complete an approved sanitation and safety course. ServSafe: Current ServSafe certification is required by State / County law. Food Handler's card is required. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 30 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
Apr 29, 2024
Full time
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Kitchen Helper / Dietary Aide - Assists the Cook in the preparation and service of meals, places prepared food on plates/trays following tray tickets in line with our established policies and procedures, and, as may be directed by the Food Services Director/Manager or Cook, to ensure that quality food service is provided at all times. Prepares and delivers food and trays, washes dishes, and cleans and sanitizes the kitchen according to health standards. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Specialized training in food service is desirable. May be required to complete an approved sanitation and safety course. ServSafe: Current ServSafe certification is required by State / County law. Food Handler's card is required. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 30 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.