Compensation Type: Yearly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Overview: The Guest Relation Manager - is responsible for creating and executing experiences to enhance the guest's stay with great care and an eye for detail. Facilitate and oversee every VIP and influencer visit with a focus on maximizing room revenue, productivity and developing managers and associates. Responsibilities: General Requirements Maintain a warm and friendly demeanor and be an Ambassador of Aloha Spirit at all times. Must be able to effectively communicate both verbally and written with all levels of employees, guests and third party companies in an attentive, friendly, courteous and service oriented manner. Must be able to multitask and prioritize departmental functions to meet deadlines. Able to approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Assist with manager on duty coverage when needed and perform other duties as requested by management. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Fundamental Requirements: Respond to all guest concerns filtered through hotel departments, social media, and guest satisfaction index either in person, electronically or by phone. This includes all reviews that come from the Medallia and social media outlets, as well as guest emails and respective department inboxes. Monitor trends associated with service levels/guest complains. Chart out possible trends in the hotel through utilization of Medallia to work proactively with the department managers on resolutions for top problems and trends in the hotel. Serve as a lobby ambassador to greet guests and assist them with their needs. Be visible in the lobby whenever a line exists to assist guests during their wait. Be present in the lobby during VIP arrivals to meet, greet, and assist in any way to ensure a memorable stay. Manager will keep the Director of Operations informed of the progress of lobby rotation duty. Coordinate and execute cultural activities and other experiences that will enhance the guest's experience. Management of VIP guests - pre, during and post stay. Creating and executing amenity program for guests. Working with the Sales and Catering departments to coordinate functions, coverage for events and/or breakfast etc. Assist with front office operations which include front desk and other operational departments. Working with department heads on specific problems in their departments that are brought up in surveys for quick resolution to the guest and preventive measures for the future. Appropriately weigh all sides of a situation and fairly compensate guests in a consistent fashion, when necessary. Utilize full empowerment to ensure guests are happy pre-stay, during, and post stay. Attend departmental and morning meetings and take notes and distribute to the operational team. Evaluate and respond to social media, online service channels to enhance reputations and representation of the hotel. This includes but is not limited to posting local current events with pictures pre-event and post event to continue local interest, post all promotions in the restaurant or rooms, posting all public relation events such as charity events conducted by the hotel. Social media should be posted daily alternating with all of the subjects above so the followers obtain various information of interest. Give recommendations for improvement and enhancement where needed. This will entail analyzing the top three problems every month with the Director of Operations and department heads to come up with root causes and action plans to improve. Most of this is compiled from Medallia will also be analyzed into this data. Ensure overall owner satisfaction and supporting Director of Owners Relations as needed. Perform other duties as requested by management. Qualifications: Education & Experience: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Supervisory experience required. Must be proficient in Windows, Company approved spreadsheets and word processing. Previous guest service experience required. Able to read, write, and speak Japanese fluently is preferred, but not mandatory. Excellent verbal and communication skills required. Physical requirements: Long hours sometimes required. Ability to stand during entire shift. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Salary Range is $70,000 - $71,000/year
May 01, 2024
Full time
Compensation Type: Yearly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Overview: The Guest Relation Manager - is responsible for creating and executing experiences to enhance the guest's stay with great care and an eye for detail. Facilitate and oversee every VIP and influencer visit with a focus on maximizing room revenue, productivity and developing managers and associates. Responsibilities: General Requirements Maintain a warm and friendly demeanor and be an Ambassador of Aloha Spirit at all times. Must be able to effectively communicate both verbally and written with all levels of employees, guests and third party companies in an attentive, friendly, courteous and service oriented manner. Must be able to multitask and prioritize departmental functions to meet deadlines. Able to approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Assist with manager on duty coverage when needed and perform other duties as requested by management. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Fundamental Requirements: Respond to all guest concerns filtered through hotel departments, social media, and guest satisfaction index either in person, electronically or by phone. This includes all reviews that come from the Medallia and social media outlets, as well as guest emails and respective department inboxes. Monitor trends associated with service levels/guest complains. Chart out possible trends in the hotel through utilization of Medallia to work proactively with the department managers on resolutions for top problems and trends in the hotel. Serve as a lobby ambassador to greet guests and assist them with their needs. Be visible in the lobby whenever a line exists to assist guests during their wait. Be present in the lobby during VIP arrivals to meet, greet, and assist in any way to ensure a memorable stay. Manager will keep the Director of Operations informed of the progress of lobby rotation duty. Coordinate and execute cultural activities and other experiences that will enhance the guest's experience. Management of VIP guests - pre, during and post stay. Creating and executing amenity program for guests. Working with the Sales and Catering departments to coordinate functions, coverage for events and/or breakfast etc. Assist with front office operations which include front desk and other operational departments. Working with department heads on specific problems in their departments that are brought up in surveys for quick resolution to the guest and preventive measures for the future. Appropriately weigh all sides of a situation and fairly compensate guests in a consistent fashion, when necessary. Utilize full empowerment to ensure guests are happy pre-stay, during, and post stay. Attend departmental and morning meetings and take notes and distribute to the operational team. Evaluate and respond to social media, online service channels to enhance reputations and representation of the hotel. This includes but is not limited to posting local current events with pictures pre-event and post event to continue local interest, post all promotions in the restaurant or rooms, posting all public relation events such as charity events conducted by the hotel. Social media should be posted daily alternating with all of the subjects above so the followers obtain various information of interest. Give recommendations for improvement and enhancement where needed. This will entail analyzing the top three problems every month with the Director of Operations and department heads to come up with root causes and action plans to improve. Most of this is compiled from Medallia will also be analyzed into this data. Ensure overall owner satisfaction and supporting Director of Owners Relations as needed. Perform other duties as requested by management. Qualifications: Education & Experience: At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience. Supervisory experience required. Must be proficient in Windows, Company approved spreadsheets and word processing. Previous guest service experience required. Able to read, write, and speak Japanese fluently is preferred, but not mandatory. Excellent verbal and communication skills required. Physical requirements: Long hours sometimes required. Ability to stand during entire shift. Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Salary Range is $70,000 - $71,000/year
HHS Culinary and Nutrition Solutions, LLC
Chicago, Illinois
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Roseland Community Hospital in Chicago, IL Salary: $75,000 - $78,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
May 01, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Roseland Community Hospital in Chicago, IL Salary: $75,000 - $78,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
May 01, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
May 01, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
Abacus Service Corporation
Providence, Rhode Island
Company Name Brown University Experience 0 - 99 Years Job Site Onsite Organization Unit Job Category Catering Staff Date Range Apr 30, 2024 - Jun 30, 2024 Program Team NA Hiring Team NA Hire Type Contractor Contract Type Contract Only Pay Type Hourly Standard Hours Per Week 40.00 Pay Group WKSUS Exemption Status Non-Exempt TECHNICAL SKILLS Must Have LOCATION INFORMATION 1 Bannister St. (On-Site) 1 Bannister St Providence Rhode Island 02912 JOB SUMMARY Opening and/or closing units, JOB DESCRIPTION Assignment Details: School/Division Finance and Administration Department Name Dining Services Job Title Dining Supervisor Job Description The Dining Services Supervisor is focused on the day-to-day operations of the Dining Services units. This position is responsible for running shifts; including opening and closing; for various units. With a focus on professional development, this position supervises and trains 25+ union employees at any given time as well as Brown University student workers, college interns from local universities, and temporary employees through a variety of temporary workforce groups. The successful candidate will oversee the daily administrative and operations task focusing on sanitation and safety. The Dining Services Supervisor reports directly to the Assistant Director of their respective area to provide high-quality service to customers. Oversee all aspects of operations, ensuring excellent service to customers. Ensure that units are opened and closed on schedule and that all menu items are available throughout. Ensure that food is prepared, displayed and maintained in a proper and aesthetically-pleasing manner throughout the period of service; Oversee cash and inventory control, and security of facilities. Ensure security of safes, cash registers, food, equipment, vehicle(s) and facilities themselves; Verify accuracy of banks and impress funds; check accuracy of deposits; manage cash flow, including ordering and issuing of change, according to dept. standards; Monitor cashiers and ensure that they accurately ring up sales; maintain inventory files; accurately tally and record inventory levels and transfer information appropriately; Management and Leadership - 35% Maintain high-quality standards and service - 35% How many positions? 1 Work Location: Location of Position: If Remote, please specify address: 1 Bannister St. Providence, RI 02912 Parking: onstreet, first come first serve - Free spots around the University Position Classification: Onsite, Hybrid and Remote Onsite 100% of the time Additional Important Details: Is this a new role or a backfill? Backfill to cover outages What is the reason/justification for this need? Supervisors are out What is the estimated duration for this business need? 4 to 8 weeks FLSA: exempt or non-exempt? Exempt What is the desired Start Date? As soon as possible What is the expected End Date? 4 to 8 weeks from hire date until Commencement Can be rehired in the fall What are the daily hours (schedule) for this role? (i.e.: 9-5, 8-5)? If part time/per diem, please specify approximately how many hours. Hours are flexible and would include weekends. AM and/or PM shifts. 1st Day Report to and/or Orientation Information. Will determine once hired Job Requirements: Type of experience needed? Experience in leading and supervising staff. Experience with high-end, fine-dining restaurants Number of years of experience needed? 2-3 years supervising staff Minimum education requirement? High School Diploma or GED acceptable. Job Responsibilities: Are there any specific tools the resource will need to know how to use? TIPS Certification, Bar experience What is the ideal personality for someone in this role? Great customer service skills; personable, friendly, professional, loyal, respectful and ability to get along with a diversified team. Provide the TOP 3 "must have skills? 1. TIPS Certification, Bar experience 2. Ability to take, follow and give directions. 3. Ability to manage conflict when it arises in the workplace Which skills are "nice to haves ? Computer skills, Google docs, send and receive emails, team oriented, Any Additional Information? Education and Experience Minimum two years of supervisory experience in a food service environment, and Associates degree in HRI or a related discipline, or equivalent combination of education and professional experience. Effective communication skills Valid driver's license and a clean recent driving record required Working knowledge of MS Word and Excel, Google platforms and experience with menu/inventory management system preferred Experience with POS system Culinary knowledge and/or experience RI Food Safety Management License or Serv Safe equivalency; if not, candidate is required to obtain within one year of hire Interviews will be in person Must dress business professional for the position. Documents No Attachments are added yet
May 01, 2024
Full time
Company Name Brown University Experience 0 - 99 Years Job Site Onsite Organization Unit Job Category Catering Staff Date Range Apr 30, 2024 - Jun 30, 2024 Program Team NA Hiring Team NA Hire Type Contractor Contract Type Contract Only Pay Type Hourly Standard Hours Per Week 40.00 Pay Group WKSUS Exemption Status Non-Exempt TECHNICAL SKILLS Must Have LOCATION INFORMATION 1 Bannister St. (On-Site) 1 Bannister St Providence Rhode Island 02912 JOB SUMMARY Opening and/or closing units, JOB DESCRIPTION Assignment Details: School/Division Finance and Administration Department Name Dining Services Job Title Dining Supervisor Job Description The Dining Services Supervisor is focused on the day-to-day operations of the Dining Services units. This position is responsible for running shifts; including opening and closing; for various units. With a focus on professional development, this position supervises and trains 25+ union employees at any given time as well as Brown University student workers, college interns from local universities, and temporary employees through a variety of temporary workforce groups. The successful candidate will oversee the daily administrative and operations task focusing on sanitation and safety. The Dining Services Supervisor reports directly to the Assistant Director of their respective area to provide high-quality service to customers. Oversee all aspects of operations, ensuring excellent service to customers. Ensure that units are opened and closed on schedule and that all menu items are available throughout. Ensure that food is prepared, displayed and maintained in a proper and aesthetically-pleasing manner throughout the period of service; Oversee cash and inventory control, and security of facilities. Ensure security of safes, cash registers, food, equipment, vehicle(s) and facilities themselves; Verify accuracy of banks and impress funds; check accuracy of deposits; manage cash flow, including ordering and issuing of change, according to dept. standards; Monitor cashiers and ensure that they accurately ring up sales; maintain inventory files; accurately tally and record inventory levels and transfer information appropriately; Management and Leadership - 35% Maintain high-quality standards and service - 35% How many positions? 1 Work Location: Location of Position: If Remote, please specify address: 1 Bannister St. Providence, RI 02912 Parking: onstreet, first come first serve - Free spots around the University Position Classification: Onsite, Hybrid and Remote Onsite 100% of the time Additional Important Details: Is this a new role or a backfill? Backfill to cover outages What is the reason/justification for this need? Supervisors are out What is the estimated duration for this business need? 4 to 8 weeks FLSA: exempt or non-exempt? Exempt What is the desired Start Date? As soon as possible What is the expected End Date? 4 to 8 weeks from hire date until Commencement Can be rehired in the fall What are the daily hours (schedule) for this role? (i.e.: 9-5, 8-5)? If part time/per diem, please specify approximately how many hours. Hours are flexible and would include weekends. AM and/or PM shifts. 1st Day Report to and/or Orientation Information. Will determine once hired Job Requirements: Type of experience needed? Experience in leading and supervising staff. Experience with high-end, fine-dining restaurants Number of years of experience needed? 2-3 years supervising staff Minimum education requirement? High School Diploma or GED acceptable. Job Responsibilities: Are there any specific tools the resource will need to know how to use? TIPS Certification, Bar experience What is the ideal personality for someone in this role? Great customer service skills; personable, friendly, professional, loyal, respectful and ability to get along with a diversified team. Provide the TOP 3 "must have skills? 1. TIPS Certification, Bar experience 2. Ability to take, follow and give directions. 3. Ability to manage conflict when it arises in the workplace Which skills are "nice to haves ? Computer skills, Google docs, send and receive emails, team oriented, Any Additional Information? Education and Experience Minimum two years of supervisory experience in a food service environment, and Associates degree in HRI or a related discipline, or equivalent combination of education and professional experience. Effective communication skills Valid driver's license and a clean recent driving record required Working knowledge of MS Word and Excel, Google platforms and experience with menu/inventory management system preferred Experience with POS system Culinary knowledge and/or experience RI Food Safety Management License or Serv Safe equivalency; if not, candidate is required to obtain within one year of hire Interviews will be in person Must dress business professional for the position. Documents No Attachments are added yet
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
May 01, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
May 01, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
University of California System
La Jolla, California
Payroll Title: ADMIN OFCR 2 CX Department: HOUSING/DINING/HOSPITALITY Hiring Pay Scale $30.45 - $38.61/Hour Worksite: Campus Appointment Type: Career Appointment Percent: 100% Union: CX Contract Total Openings: 1 Work Schedule: Days, 8 hrs/day, See additional comments Personnel & Onboarding Specialist Filing Deadline: Sun 4/28/2024 Apply Now UC San Diego values equity, diversity, and inclusion. If you are interested in being part of our team, possess the needed licensure and certifications, and feel that you have most of the qualifications and/or transferable skills for a job opening, we strongly encourage you to apply. This is a UC San Diego Internal Recruitment open to UC San Diego Career Employees Only UCSD Layoff from Career Appointment: Apply by 04/23/2024 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor. Special Selection Applicants: Apply by 04/28/2024. Eligible Special Selection clients should contact their Disability Counselor for assistance. Hybrid work schedule: Monday - Friday 7am - 3:30pm or 8am - 4:30pm subject to change due to operational need. 2 days onsite and 3 days remote. DEPARTMENT OVERVIEW UC San Diego Housing, Dining and Hospitality provides housing and dining services for approximately 19,000 undergraduate and graduate students and their families in more than 400 buildings, covering nearly 10 million square feet. Consisting of eight divisions, HDH has more than 1,000 career employees, 1,200 to 1,300 student employees, and an annual operating budget greater than $250 million. HDH is a self-supporting department that operates without any federal, state or campus funding. The department receives nearly 90% of its funding from housing and dining services. It also secures revenue from conference and catering services. The goal is to break even. HDH is in the midst of implementing an aggressive building plan that will added 10,000 new beds in the next 10 years and will almost double our square footage by 2032. Housing, Dining and Hospitality commits to facilitating an equitable, diverse and inclusive environment, fostering a sense of belonging for our students and staff. As Housing, Dining and Hospitality we understand, each unique individual with their varied thoughts and experiences is what makes our department strong. Aligning with UC San Diego's Office for Equity, Diversity, and Inclusion strategic goals, Housing, Dining and Hospitality is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division. POSITION DESCRIPTION Under the direction of the HRIS Manager, independently coordinate the onboarding process to ensure the seamless integration of new hires into HDH. Lead and manage the complex workflow associated with onboarding, overseeing operational aspects from entry into the HRIS system to I-9 compliance. Collaborate with stakeholders to ensure timely completion of required steps and adherence to applicable policies, laws and regulations. Additionally, assist with coordinating student job postings by working closely with managers to gather necessary information and ensure postings meet compliance standards. Provide guidance and training to HDH Personnel & Timekeeping Coordinators and student employees on onboarding procedures, personnel actions, and general timekeeping. Assist with submission and approval of HRIS system entries and transactions. Delegate tasks as necessary and follow up to ensure accurate execution. Continuously review and refine processes, seeking opportunities to streamline workflows and enhance efficiency. Collaborate closely with other areas of HDH HR as well as department and campus partners to maintain smooth workflow of business operations. Exercise leadership related to personnel actions and onboarding matters as well as delegation of tasks related to special projects. Apply professional concepts to address ongoing administrative and operational issues, resolving problems of moderate scope. Conduct research and analysis for special projects, processes, budgets, and procedures. This includes setting priorities, providing work direction, and handling several tasks at once while maintaining professionalism and strict confidentiality standards. Will use a variety of computer applications to include, but not limited to, UCPath, Handshake, I-9 Tracker, Kuali, HRSD, Microsoft Suite (Word, Access, Excel, Outlook, PowerPoint, and Publisher), UKG, Ecotime, and SharePoint. QUALIFICATIONS Knowledge of personnel and payroll procedures. Experience in payroll and timekeeping process. Experience establishing, organizing and maintaining organized filing systems for payroll reports, personnel files, correspondence and other related management files. Knowledge of common organization-specific computer application program including Microsoft Word, Excel and Outlook. Ability to read and interpret computer manuals. Solid organizational skills and ability to multi-task with demanding timeframes. Proven organization skills including skills to set priorities and organize assignments and workload to meet established deadlines. Demonstrated ability to work efficiently in a busy, customer service oriented office with frequent interruptions, varied work assignments, and fluctuating priorities while meeting deadlines. Strong communication and interpersonal skills to communicate effectively with all levels of staff verbally and in writing. Skill to communicate information clearly and effectively in person and on the phone with a variety of people including staff and students. Ability to use discretion and maintain confidentiality. Excellent interpersonal skills including tact, confidentiality, diplomacy, and flexibility to work diplomatically and effectively with a diverse public clientele. Proven ability to work independently and make independent judgments with a minimum of instruction and supervision. Ability to use sound judgment in responding to issues and concerns. Demonstrated ability to exercise good judgment for problem solving and ability to anticipate problems. Demonstrated ability to independently understand, analyze, and interpret written material. SPECIAL CONDITIONS Job offer is contingent upon satisfactory clearance based on Background Check results. Occasional overtime may be required to meet deadlines. If driving a university vehicle, must have current CA Driver license, maintain good driving record and participate in the DMV pull program. CANRA Mandated Reporter: This position has been identified as a Mandated Reporter pursuant to the California Child Abuse and Neglect Reporting Act and requires immediate reporting of physical abuse, sexual abuse, emotional abuse, or neglect of anyone under the age of 18. Pay Transparency Act Annual Full Pay Range: $63,580 - $98,282 (will be prorated if the appointment percentage is less than 100%) Hourly Equivalent: $30.45 - $47.07 Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The Hiring Pay Scale referenced in the job posting is the budgeted salary or hourly range that the University reasonably expects to pay for this position. The Annual Full Pay Range may be broader than what the University anticipates to pay for this position, based on internal equity, budget, and collective bargaining agreements (when applicable). Apply Now If employed by the University of California, you will be required to comply with our Policy on Vaccination Programs, which may be amended or revised from time to time. Federal, state, or local public health directives may impose additional requirements. To foster the best possible working and learning environment, UC San Diego strives to cultivate a rich and diverse environment, inclusive and supportive of all students, faculty, staff and visitors. For more information, please visit UC San Diego Principles of Community. UC San Diego is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age or protected veteran status. For the University of California's Affirmative Action Policy please visit: For the University of California's Anti-Discrimination Policy, please visit: UC San Diego is a smoke and tobacco free environment. Please visit smokefree.ucsd.edu for more information.
Apr 26, 2024
Full time
Payroll Title: ADMIN OFCR 2 CX Department: HOUSING/DINING/HOSPITALITY Hiring Pay Scale $30.45 - $38.61/Hour Worksite: Campus Appointment Type: Career Appointment Percent: 100% Union: CX Contract Total Openings: 1 Work Schedule: Days, 8 hrs/day, See additional comments Personnel & Onboarding Specialist Filing Deadline: Sun 4/28/2024 Apply Now UC San Diego values equity, diversity, and inclusion. If you are interested in being part of our team, possess the needed licensure and certifications, and feel that you have most of the qualifications and/or transferable skills for a job opening, we strongly encourage you to apply. This is a UC San Diego Internal Recruitment open to UC San Diego Career Employees Only UCSD Layoff from Career Appointment: Apply by 04/23/2024 for consideration with preference for rehire. All layoff applicants should contact their Employment Advisor. Special Selection Applicants: Apply by 04/28/2024. Eligible Special Selection clients should contact their Disability Counselor for assistance. Hybrid work schedule: Monday - Friday 7am - 3:30pm or 8am - 4:30pm subject to change due to operational need. 2 days onsite and 3 days remote. DEPARTMENT OVERVIEW UC San Diego Housing, Dining and Hospitality provides housing and dining services for approximately 19,000 undergraduate and graduate students and their families in more than 400 buildings, covering nearly 10 million square feet. Consisting of eight divisions, HDH has more than 1,000 career employees, 1,200 to 1,300 student employees, and an annual operating budget greater than $250 million. HDH is a self-supporting department that operates without any federal, state or campus funding. The department receives nearly 90% of its funding from housing and dining services. It also secures revenue from conference and catering services. The goal is to break even. HDH is in the midst of implementing an aggressive building plan that will added 10,000 new beds in the next 10 years and will almost double our square footage by 2032. Housing, Dining and Hospitality commits to facilitating an equitable, diverse and inclusive environment, fostering a sense of belonging for our students and staff. As Housing, Dining and Hospitality we understand, each unique individual with their varied thoughts and experiences is what makes our department strong. Aligning with UC San Diego's Office for Equity, Diversity, and Inclusion strategic goals, Housing, Dining and Hospitality is proud to promote and create opportunities for greater equity, diversity and inclusiveness within our division. POSITION DESCRIPTION Under the direction of the HRIS Manager, independently coordinate the onboarding process to ensure the seamless integration of new hires into HDH. Lead and manage the complex workflow associated with onboarding, overseeing operational aspects from entry into the HRIS system to I-9 compliance. Collaborate with stakeholders to ensure timely completion of required steps and adherence to applicable policies, laws and regulations. Additionally, assist with coordinating student job postings by working closely with managers to gather necessary information and ensure postings meet compliance standards. Provide guidance and training to HDH Personnel & Timekeeping Coordinators and student employees on onboarding procedures, personnel actions, and general timekeeping. Assist with submission and approval of HRIS system entries and transactions. Delegate tasks as necessary and follow up to ensure accurate execution. Continuously review and refine processes, seeking opportunities to streamline workflows and enhance efficiency. Collaborate closely with other areas of HDH HR as well as department and campus partners to maintain smooth workflow of business operations. Exercise leadership related to personnel actions and onboarding matters as well as delegation of tasks related to special projects. Apply professional concepts to address ongoing administrative and operational issues, resolving problems of moderate scope. Conduct research and analysis for special projects, processes, budgets, and procedures. This includes setting priorities, providing work direction, and handling several tasks at once while maintaining professionalism and strict confidentiality standards. Will use a variety of computer applications to include, but not limited to, UCPath, Handshake, I-9 Tracker, Kuali, HRSD, Microsoft Suite (Word, Access, Excel, Outlook, PowerPoint, and Publisher), UKG, Ecotime, and SharePoint. QUALIFICATIONS Knowledge of personnel and payroll procedures. Experience in payroll and timekeeping process. Experience establishing, organizing and maintaining organized filing systems for payroll reports, personnel files, correspondence and other related management files. Knowledge of common organization-specific computer application program including Microsoft Word, Excel and Outlook. Ability to read and interpret computer manuals. Solid organizational skills and ability to multi-task with demanding timeframes. Proven organization skills including skills to set priorities and organize assignments and workload to meet established deadlines. Demonstrated ability to work efficiently in a busy, customer service oriented office with frequent interruptions, varied work assignments, and fluctuating priorities while meeting deadlines. Strong communication and interpersonal skills to communicate effectively with all levels of staff verbally and in writing. Skill to communicate information clearly and effectively in person and on the phone with a variety of people including staff and students. Ability to use discretion and maintain confidentiality. Excellent interpersonal skills including tact, confidentiality, diplomacy, and flexibility to work diplomatically and effectively with a diverse public clientele. Proven ability to work independently and make independent judgments with a minimum of instruction and supervision. Ability to use sound judgment in responding to issues and concerns. Demonstrated ability to exercise good judgment for problem solving and ability to anticipate problems. Demonstrated ability to independently understand, analyze, and interpret written material. SPECIAL CONDITIONS Job offer is contingent upon satisfactory clearance based on Background Check results. Occasional overtime may be required to meet deadlines. If driving a university vehicle, must have current CA Driver license, maintain good driving record and participate in the DMV pull program. CANRA Mandated Reporter: This position has been identified as a Mandated Reporter pursuant to the California Child Abuse and Neglect Reporting Act and requires immediate reporting of physical abuse, sexual abuse, emotional abuse, or neglect of anyone under the age of 18. Pay Transparency Act Annual Full Pay Range: $63,580 - $98,282 (will be prorated if the appointment percentage is less than 100%) Hourly Equivalent: $30.45 - $47.07 Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The Hiring Pay Scale referenced in the job posting is the budgeted salary or hourly range that the University reasonably expects to pay for this position. The Annual Full Pay Range may be broader than what the University anticipates to pay for this position, based on internal equity, budget, and collective bargaining agreements (when applicable). 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