Come work at the best place to give and receive care! Job Description: About the Job: The Cook on in our Cafeteria Department will be responsible for preparing and cooking a wide variety of foods for patients, employees, the public and catering events, following recipes to produce consistent menu items, presenting food using proper plate presentation techniques, and tapping into your creativity to adapt to food resources and changes in supply. What You'll Do: Maintain a clean and organized work area. Responsible for meeting Manchester Board of Health, State and TJC standards. Comply with nutrition and sanitation regulations and safety standards for food handling, storage, and prep area. Operate and safely use all types of food service production equipment. Prepare records of quantities used for production planning within menu cycle Work closely with the purchasing team to adapt to menu items to changes in supply. Follow proper food portioning standards. Use FIFO standards when utilizing food supplies. Maintains demand or volume necessary to complete each meal period. Who You Are: Someone who Understands and can apply FIFO and HACCP standards. Is able to operate food production equipment. Maintains a positive and professional approach with coworkers and customers. Exhibits good communication skills with ability to give and receive production information. Qualifications: Education: High School diploma or a GED is strongly preferred. Culinary program preferred. Experience: Two (2) to four (4) years cooking experience in a restaurant or room service hospital environment preferred. Certification/Licensure: Serve Safe certification preferred. Why You'll Love Us: Health, dental, prescription, and vision coverage for full-time & part-time employees Short-term disability, long-term disability, and life insurance coverage Competitive pay and earned time accrual plan Tuition Reimbursement and career advancement opportunities 403(b) Retirement Savings Plan Supplemental benefits, including access to the Welliot Health Center And more! Work Shift: Variable schedule with weekend rotation, variable shift between the hours of 7:00 PM and 4:30 AM SolutionHealth is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, disability status, veteran status, or any other characteristic protected by law.
Apr 29, 2024
Full time
Come work at the best place to give and receive care! Job Description: About the Job: The Cook on in our Cafeteria Department will be responsible for preparing and cooking a wide variety of foods for patients, employees, the public and catering events, following recipes to produce consistent menu items, presenting food using proper plate presentation techniques, and tapping into your creativity to adapt to food resources and changes in supply. What You'll Do: Maintain a clean and organized work area. Responsible for meeting Manchester Board of Health, State and TJC standards. Comply with nutrition and sanitation regulations and safety standards for food handling, storage, and prep area. Operate and safely use all types of food service production equipment. Prepare records of quantities used for production planning within menu cycle Work closely with the purchasing team to adapt to menu items to changes in supply. Follow proper food portioning standards. Use FIFO standards when utilizing food supplies. Maintains demand or volume necessary to complete each meal period. Who You Are: Someone who Understands and can apply FIFO and HACCP standards. Is able to operate food production equipment. Maintains a positive and professional approach with coworkers and customers. Exhibits good communication skills with ability to give and receive production information. Qualifications: Education: High School diploma or a GED is strongly preferred. Culinary program preferred. Experience: Two (2) to four (4) years cooking experience in a restaurant or room service hospital environment preferred. Certification/Licensure: Serve Safe certification preferred. Why You'll Love Us: Health, dental, prescription, and vision coverage for full-time & part-time employees Short-term disability, long-term disability, and life insurance coverage Competitive pay and earned time accrual plan Tuition Reimbursement and career advancement opportunities 403(b) Retirement Savings Plan Supplemental benefits, including access to the Welliot Health Center And more! Work Shift: Variable schedule with weekend rotation, variable shift between the hours of 7:00 PM and 4:30 AM SolutionHealth is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, disability status, veteran status, or any other characteristic protected by law.
At the Aulani A Disney Resort and Spa, dream jobs do exist. Are you ready to use your culinary skills in innovative, fast-paced environments that range from catering to fine dining, to pastry and beyond? Our Culinary Team is focused on creating magic for our Guests by ensuring the highest standards of culinary excellence! Innovative and fast paced environments at our resort and Signature Fine Dining, Banquets, Pastry, Quick Service and Table Service! Aulani, A Disney Resort and Spa invites you to be our Guest and explore exciting Culinary opportunities. Apply now! Our Benefits and Perks: Base pay starts above $30 per hour Health Insurance - the company pays 100% of the medical/dental premium costs for the cast member and their eligible dependents Paid Time Off Free Parking and Meals Retirement Programs Theme Park Admission Weekly Pay Career Development Disney Aspire Program - eligible hourly Cast Members receive 100% of tuition paid upfront for partner institutions! $2,000 Hiring Bonus (First payment after 90 days = $500 and 2nd payment after 150 days = $1,500) To be eligible for the sign-on bonus, cast members must be in the position continuously for at least 90 days after hire and be employed by The Walt Disney Company at time of payment. A cast member is hired after the successful completion of Disney Traditions or one full day of employment. Bonus payments are subject to applicable taxes and other legal withholding. Disputes concerning eligibility to a bonus payment shall be resolved by Disneyland Recruitment in its sole and absolute discretion. The incentives offered herein are subject to change at any time, with or without notice. Cast Members hired before October 17, 2023 or after June 18, 2024 will not be eligible for an incentive award. KEYWORD: Aulani Culinary, Hourly Jobs, hiring bonus, hiringbonus, incentive, signaturefinedining Basic Qualifications : Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experience Strong communication, leadership and interpersonal skills Experience with coaching and motivating employees Adept at troubleshooting and can calmly handle difficult situations Proven ability to create, read and understand recipes Strong organizational skills; Ability to lead a team in a very fast paced environment Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members Motivates and encourages cast members through daily reinforcement and coaching Demonstrates excellent guest service skills and is able to give appropriate service recovery Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Work brain) Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Additional Information : SCHEDULE AVAILABILTY Full Time - Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING, AMAAMA The pay rate for this role in Hawaii is $33.86 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Apr 26, 2024
Full time
At the Aulani A Disney Resort and Spa, dream jobs do exist. Are you ready to use your culinary skills in innovative, fast-paced environments that range from catering to fine dining, to pastry and beyond? Our Culinary Team is focused on creating magic for our Guests by ensuring the highest standards of culinary excellence! Innovative and fast paced environments at our resort and Signature Fine Dining, Banquets, Pastry, Quick Service and Table Service! Aulani, A Disney Resort and Spa invites you to be our Guest and explore exciting Culinary opportunities. Apply now! Our Benefits and Perks: Base pay starts above $30 per hour Health Insurance - the company pays 100% of the medical/dental premium costs for the cast member and their eligible dependents Paid Time Off Free Parking and Meals Retirement Programs Theme Park Admission Weekly Pay Career Development Disney Aspire Program - eligible hourly Cast Members receive 100% of tuition paid upfront for partner institutions! $2,000 Hiring Bonus (First payment after 90 days = $500 and 2nd payment after 150 days = $1,500) To be eligible for the sign-on bonus, cast members must be in the position continuously for at least 90 days after hire and be employed by The Walt Disney Company at time of payment. A cast member is hired after the successful completion of Disney Traditions or one full day of employment. Bonus payments are subject to applicable taxes and other legal withholding. Disputes concerning eligibility to a bonus payment shall be resolved by Disneyland Recruitment in its sole and absolute discretion. The incentives offered herein are subject to change at any time, with or without notice. Cast Members hired before October 17, 2023 or after June 18, 2024 will not be eligible for an incentive award. KEYWORD: Aulani Culinary, Hourly Jobs, hiring bonus, hiringbonus, incentive, signaturefinedining Basic Qualifications : Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experience Strong communication, leadership and interpersonal skills Experience with coaching and motivating employees Adept at troubleshooting and can calmly handle difficult situations Proven ability to create, read and understand recipes Strong organizational skills; Ability to lead a team in a very fast paced environment Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members Motivates and encourages cast members through daily reinforcement and coaching Demonstrates excellent guest service skills and is able to give appropriate service recovery Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Work brain) Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Additional Information : SCHEDULE AVAILABILTY Full Time - Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING, AMAAMA The pay rate for this role in Hawaii is $33.86 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Summary of the Position: Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. Our Prep Pantry Cooks have a passion for preparing the highest quality food and creating memorable dining experiences through world-class service and exceptional cuisine. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Complies with all portion sizes, quality standards, department rules, policies, and procedures. Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions. Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc. Prepares garnish for all food plates and platters. Prepares salad dressings, sauces, stocks, dips, etc. Fry, sauté, broil, bake, steam, etc, all foods to preparation standards. Maintains a sanitary workstation. Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 6 months of experience as a prep cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Ability to work collaboratively as part of a team, communicating effectively with other kitchen staff and management. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required Compensation details: 16-18 Hourly Wage PI8d80f088109f-9826
Apr 22, 2024
Full time
Summary of the Position: Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. Our Prep Pantry Cooks have a passion for preparing the highest quality food and creating memorable dining experiences through world-class service and exceptional cuisine. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Complies with all portion sizes, quality standards, department rules, policies, and procedures. Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions. Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc. Prepares garnish for all food plates and platters. Prepares salad dressings, sauces, stocks, dips, etc. Fry, sauté, broil, bake, steam, etc, all foods to preparation standards. Maintains a sanitary workstation. Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 6 months of experience as a prep cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Ability to work collaboratively as part of a team, communicating effectively with other kitchen staff and management. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required Compensation details: 16-18 Hourly Wage PI8d80f088109f-9826
At the Aulani A Disney Resort and Spa, dream jobs do exist. Are you ready to use your culinary skills in innovative, fast-paced environments that range from catering to fine dining, to pastry and beyond? Our Culinary Team is focused on creating magic for our Guests by ensuring the highest standards of culinary excellence! Innovative and fast paced environments at our resort and Signature Fine Dining, Banquets, Pastry, Quick Service and Table Service! Aulani, A Disney Resort and Spa invites you to be our Guest and explore exciting Culinary opportunities. Apply now! Our Benefits and Perks: Base pay starts above $30 per hour Health Insurance - the company pays 100% of the medical/dental premium costs for the cast member and their eligible dependents Paid Time Off Free Parking and Meals Retirement Programs Theme Park Admission Weekly Pay Career Development Disney Aspire Program - eligible hourly Cast Members receive 100% of tuition paid upfront for partner institutions! $2,000 Hiring Bonus (First payment after 90 days = $500 and 2nd payment after 150 days = $1,500) To be eligible for the sign-on bonus, cast members must be in the position continuously for at least 90 days after hire and be employed by The Walt Disney Company at time of payment. A cast member is hired after the successful completion of Disney Traditions or one full day of employment. Bonus payments are subject to applicable taxes and other legal withholding. Disputes concerning eligibility to a bonus payment shall be resolved by Disneyland Recruitment in its sole and absolute discretion. The incentives offered herein are subject to change at any time, with or without notice. Cast Members hired before October 17, 2023 or after June 18, 2024 will not be eligible for an incentive award. KEYWORD: Aulani Culinary, Hourly Jobs, hiring bonus, hiringbonus, incentive, signaturefinedining Basic Qualifications : Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experience Strong communication, leadership and interpersonal skills Experience with coaching and motivating employees Adept at troubleshooting and can calmly handle difficult situations Proven ability to create, read and understand recipes Strong organizational skills; Ability to lead a team in a very fast paced environment Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members Motivates and encourages cast members through daily reinforcement and coaching Demonstrates excellent guest service skills and is able to give appropriate service recovery Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Work brain) Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Additional Information : SCHEDULE AVAILABILTY Full Time - Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING, AMAAMA The pay rate for this role in Hawaii is $33.86 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Apr 22, 2024
Full time
At the Aulani A Disney Resort and Spa, dream jobs do exist. Are you ready to use your culinary skills in innovative, fast-paced environments that range from catering to fine dining, to pastry and beyond? Our Culinary Team is focused on creating magic for our Guests by ensuring the highest standards of culinary excellence! Innovative and fast paced environments at our resort and Signature Fine Dining, Banquets, Pastry, Quick Service and Table Service! Aulani, A Disney Resort and Spa invites you to be our Guest and explore exciting Culinary opportunities. Apply now! Our Benefits and Perks: Base pay starts above $30 per hour Health Insurance - the company pays 100% of the medical/dental premium costs for the cast member and their eligible dependents Paid Time Off Free Parking and Meals Retirement Programs Theme Park Admission Weekly Pay Career Development Disney Aspire Program - eligible hourly Cast Members receive 100% of tuition paid upfront for partner institutions! $2,000 Hiring Bonus (First payment after 90 days = $500 and 2nd payment after 150 days = $1,500) To be eligible for the sign-on bonus, cast members must be in the position continuously for at least 90 days after hire and be employed by The Walt Disney Company at time of payment. A cast member is hired after the successful completion of Disney Traditions or one full day of employment. Bonus payments are subject to applicable taxes and other legal withholding. Disputes concerning eligibility to a bonus payment shall be resolved by Disneyland Recruitment in its sole and absolute discretion. The incentives offered herein are subject to change at any time, with or without notice. Cast Members hired before October 17, 2023 or after June 18, 2024 will not be eligible for an incentive award. KEYWORD: Aulani Culinary, Hourly Jobs, hiring bonus, hiringbonus, incentive, signaturefinedining Basic Qualifications : Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experience Strong communication, leadership and interpersonal skills Experience with coaching and motivating employees Adept at troubleshooting and can calmly handle difficult situations Proven ability to create, read and understand recipes Strong organizational skills; Ability to lead a team in a very fast paced environment Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members Motivates and encourages cast members through daily reinforcement and coaching Demonstrates excellent guest service skills and is able to give appropriate service recovery Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Work brain) Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Additional Information : SCHEDULE AVAILABILTY Full Time - Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING, AMAAMA The pay rate for this role in Hawaii is $33.86 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
The Opportunity Delaware North Sportservice is searching for seasonal Cooks to join our team at Globe Life Field in Arlington, Texas . As a Cook, no day will be the same working in this energetic team. If you have passion for creating culinary masterpieces, thrive in a fast-paced kitchen environment, and want to be part of a team dedicated to delivering exceptional dining experiences, apply today and embark on a rewarding culinary journey with us. Pay $15.00 - $15.00 / hour Information on our comprehensive benefits package can be found at . Benefits We care about our team member's personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. Responsibilities Follow supervisor's assignments for food production and prepare food and beverage products for guests by following recipe guidelines, using proper preparation techniques, and sanitation guidelines Set up, operate and clean kitchen equipment, according to correct procedures as well as keeping workstations clean, organized, sanitized, and sufficiently stocked Work cooperatively with team members and management Follow supervisor's assignments for opening and closing procedures Qualifications Ability to read and understand recipes and food abbreviations Capable of working in a fast-paced environment with a high level of attention to detail Ability to work as a team player, following procedures and taking directions Basic math skills, with the ability to calculate and follow recipe measurements No experience or diploma required Physical Requirements Must be able to lift 30 lbs or more Ability to stand for long periods while also bending, lifting, and reaching Ability to move rapidly and coordinate multiple orders Exposed to variable temperatures Shift Details Evening shift Event based Weekends Who We Are Delaware North operates concessions, suites, catering, premium dining, and retail management at Globe Life Field, home of the Texas Rangers since the park opened in 2020. We manage concession stands at the 40,300-seat stadium with a menu offering classic stadium food options, and an ample supply of vegan options. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.
Apr 20, 2024
Full time
The Opportunity Delaware North Sportservice is searching for seasonal Cooks to join our team at Globe Life Field in Arlington, Texas . As a Cook, no day will be the same working in this energetic team. If you have passion for creating culinary masterpieces, thrive in a fast-paced kitchen environment, and want to be part of a team dedicated to delivering exceptional dining experiences, apply today and embark on a rewarding culinary journey with us. Pay $15.00 - $15.00 / hour Information on our comprehensive benefits package can be found at . Benefits We care about our team member's personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. Responsibilities Follow supervisor's assignments for food production and prepare food and beverage products for guests by following recipe guidelines, using proper preparation techniques, and sanitation guidelines Set up, operate and clean kitchen equipment, according to correct procedures as well as keeping workstations clean, organized, sanitized, and sufficiently stocked Work cooperatively with team members and management Follow supervisor's assignments for opening and closing procedures Qualifications Ability to read and understand recipes and food abbreviations Capable of working in a fast-paced environment with a high level of attention to detail Ability to work as a team player, following procedures and taking directions Basic math skills, with the ability to calculate and follow recipe measurements No experience or diploma required Physical Requirements Must be able to lift 30 lbs or more Ability to stand for long periods while also bending, lifting, and reaching Ability to move rapidly and coordinate multiple orders Exposed to variable temperatures Shift Details Evening shift Event based Weekends Who We Are Delaware North operates concessions, suites, catering, premium dining, and retail management at Globe Life Field, home of the Texas Rangers since the park opened in 2020. We manage concession stands at the 40,300-seat stadium with a menu offering classic stadium food options, and an ample supply of vegan options. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.
Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. You will assist in the preparation of delicious dishes in the kitchen. You'll perform routine kitchen tasks so that food can be prepared according to recipes. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Prepare and cook high-quality dishes, including appetizers, entrees, and desserts, to our guests' exact specifications, using a range of cooking techniques and equipment. Ensure that all dishes are cooked to the highest level of quality and presentation standards, following recipes and procedures developed by the head chef and sous chef. Manage inventory of ingredients, ensuring that all necessary items are stocked and properly stored, and alert the head chef and sous chef when supplies are running low. Maintain a clean and organized kitchen, adhering to health and safety standards, and assisting with cleaning and sanitizing dishes, utensils, and equipment. Collaborate with the rest of the kitchen team to ensure that all dishes are prepared and served in a timely and efficient manner, working quickly and efficiently during busy periods. Assist with the development of new dishes, sharing ideas and suggestions with the head chef and sous chef. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 1 years of experience as a line cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required PI8be575d4c1-
Apr 12, 2024
Full time
Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. You will assist in the preparation of delicious dishes in the kitchen. You'll perform routine kitchen tasks so that food can be prepared according to recipes. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Prepare and cook high-quality dishes, including appetizers, entrees, and desserts, to our guests' exact specifications, using a range of cooking techniques and equipment. Ensure that all dishes are cooked to the highest level of quality and presentation standards, following recipes and procedures developed by the head chef and sous chef. Manage inventory of ingredients, ensuring that all necessary items are stocked and properly stored, and alert the head chef and sous chef when supplies are running low. Maintain a clean and organized kitchen, adhering to health and safety standards, and assisting with cleaning and sanitizing dishes, utensils, and equipment. Collaborate with the rest of the kitchen team to ensure that all dishes are prepared and served in a timely and efficient manner, working quickly and efficiently during busy periods. Assist with the development of new dishes, sharing ideas and suggestions with the head chef and sous chef. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 1 years of experience as a line cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required PI8be575d4c1-
Position The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None Position Summary The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and operate register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III to IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None
Apr 09, 2024
Full time
Position The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None Position Summary The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and operate register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III to IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Apr 30, 2024
Full time
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Able to speak, read and write English. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Wraps desserts for the Ivy Café and Espresso Bar. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. May perform the following: Demonstrates excellent customer service skills on a daily basis. Knowledgeable of "Cbord" computer software. Delivers trays to patient floors with 30 minutes of call down following departmental procedures. Returns to the kitchen promptly. Picks up dirty dish trays from the various units as needed Retrieves dirty dishes from Ivy Café. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departmental procedures. Cold foods are prepared according to sanitation and safety regulations. Prepares food to ensure that patient menu is accurate to diet, items are appropriate to menu with food served attractively following established recipes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Prepares food to ensure that Ivy Cafe menu is correct and serves food attractively following established departmental procedures. Maintains proper portion control. Stays on work schedule and works quickly for maximum turnover of customer, demonstrating accuracy in daily functions Maintains appropriate quantities of hot and cold foods during meal times. Replenishes hot and cold foods in Ivy Café as needed. Keeps Chef informed if more food is required. Consults with Food & Nutrition Supervisor and Director as needed. Operates cash register on a daily basis. Key in proper price and makes change correctly. Key in appropriate payment types i.e. cash, meal ticket or check. Maintains security of money. Demonstrates responsible oversight of beverage preparation and food service at Espresso Bar. Demonstrates ability to prepare a variety of beverages for a diverse group of customers. Maintains appropriate quantities of supplies during peak times. Demonstrates competence in maintenance of Espresso Bar equipment to maintain sanitation and safety standards. Completes daily prep schedule for Espresso Bar. Assists with daily Catering schedule Adapts as needed to last minute Catering Assists in prep for following day. Assists with planning menus for Catering Bakes and wraps desserts for Ivy Café and Espresso Bar as needed. Assists Espresso person with stocking as time permits. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Puts groceries and paper supplies away. Rotates stock as required. Maintains basement storeroom in an organized manner. Fills and delivers daily requisitions to various units. Maintains par levels of requisitions. Trains other Food & Nutrition workers as needed. Other duties. Assist Food Service team members as requested and able. Provide backup coverage during breaks, vacations, and illness. Performs all other duties as assigned. This is designated as a safety-sensitive position Salary: $15.84 - $24.00 Benefits: Medical Insurance: PPO, HRA, HDHP offered through Blue Cross Blue Shield Dental Insurance: Offered through Delta Dental Vision Insurance: Offered through VSP Free EAP (Employee Assistance Program) Paid Time Off (Up to 25 days a year or 200 hours) Employer Paid Short-Term and Long-Term Disability Coverage options for Medical, Dental and Vision include: Employee, Employee & Spouse/Domestic Partner, Employee & Child, Family Voluntary Benefits: Health Savings Account Flex Spending Account: Medical & Dependent Voluntary Life: including Employee, Spouse/Domestic Partner, and Child Critical Illness: including Employee & Spouse/Domestic Partner Hospital Indemnity Accident Coverage Identity Theft Protection Legal Aid 401(k)
Apr 30, 2024
Full time
Able to speak, read and write English. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Wraps desserts for the Ivy Café and Espresso Bar. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. May perform the following: Demonstrates excellent customer service skills on a daily basis. Knowledgeable of "Cbord" computer software. Delivers trays to patient floors with 30 minutes of call down following departmental procedures. Returns to the kitchen promptly. Picks up dirty dish trays from the various units as needed Retrieves dirty dishes from Ivy Café. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departmental procedures. Cold foods are prepared according to sanitation and safety regulations. Prepares food to ensure that patient menu is accurate to diet, items are appropriate to menu with food served attractively following established recipes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Prepares food to ensure that Ivy Cafe menu is correct and serves food attractively following established departmental procedures. Maintains proper portion control. Stays on work schedule and works quickly for maximum turnover of customer, demonstrating accuracy in daily functions Maintains appropriate quantities of hot and cold foods during meal times. Replenishes hot and cold foods in Ivy Café as needed. Keeps Chef informed if more food is required. Consults with Food & Nutrition Supervisor and Director as needed. Operates cash register on a daily basis. Key in proper price and makes change correctly. Key in appropriate payment types i.e. cash, meal ticket or check. Maintains security of money. Demonstrates responsible oversight of beverage preparation and food service at Espresso Bar. Demonstrates ability to prepare a variety of beverages for a diverse group of customers. Maintains appropriate quantities of supplies during peak times. Demonstrates competence in maintenance of Espresso Bar equipment to maintain sanitation and safety standards. Completes daily prep schedule for Espresso Bar. Assists with daily Catering schedule Adapts as needed to last minute Catering Assists in prep for following day. Assists with planning menus for Catering Bakes and wraps desserts for Ivy Café and Espresso Bar as needed. Assists Espresso person with stocking as time permits. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Puts groceries and paper supplies away. Rotates stock as required. Maintains basement storeroom in an organized manner. Fills and delivers daily requisitions to various units. Maintains par levels of requisitions. Trains other Food & Nutrition workers as needed. Other duties. Assist Food Service team members as requested and able. Provide backup coverage during breaks, vacations, and illness. Performs all other duties as assigned. This is designated as a safety-sensitive position Salary: $15.84 - $24.00 Benefits: Medical Insurance: PPO, HRA, HDHP offered through Blue Cross Blue Shield Dental Insurance: Offered through Delta Dental Vision Insurance: Offered through VSP Free EAP (Employee Assistance Program) Paid Time Off (Up to 25 days a year or 200 hours) Employer Paid Short-Term and Long-Term Disability Coverage options for Medical, Dental and Vision include: Employee, Employee & Spouse/Domestic Partner, Employee & Child, Family Voluntary Benefits: Health Savings Account Flex Spending Account: Medical & Dependent Voluntary Life: including Employee, Spouse/Domestic Partner, and Child Critical Illness: including Employee & Spouse/Domestic Partner Hospital Indemnity Accident Coverage Identity Theft Protection Legal Aid 401(k)
Overview: The Sous Chef 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 product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/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. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. 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 and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures 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 activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring 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. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, 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. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: 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. Certification Driver's License
Apr 30, 2024
Full time
Overview: The Sous Chef 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 product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/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. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. 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 and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures 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 activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring 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. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, 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. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: 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. Certification Driver's License
General Manager Reston, Virginia. Fast casual caf style operation Early closing This is an exciting opportunity for a restaurant General Manager to join a secure and stable brand at the General Manager level. This location has recently been acquired by the parent corporation. Full benefits Salary range $65K Five-day week PTO This is a caf style operation, heavy lunch and catering business. The ideal General Manager will have at least 1 year at the GM or AGM level. Fluency in P&L and team development. Requires a passion for service and delivering quality service. To learn more about this opening please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Apr 30, 2024
General Manager Reston, Virginia. Fast casual caf style operation Early closing This is an exciting opportunity for a restaurant General Manager to join a secure and stable brand at the General Manager level. This location has recently been acquired by the parent corporation. Full benefits Salary range $65K Five-day week PTO This is a caf style operation, heavy lunch and catering business. The ideal General Manager will have at least 1 year at the GM or AGM level. Fluency in P&L and team development. Requires a passion for service and delivering quality service. To learn more about this opening please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
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 Licensen.
Apr 30, 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 Licensen.
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 Licensen.
Apr 29, 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 Licensen.
Overview: The Sous Chef 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 product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/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. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. 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 and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures 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 activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring 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. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, 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. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: 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. Certification Driver's License
Apr 29, 2024
Full time
Overview: The Sous Chef 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 product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/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. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. 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 and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures 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 activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring 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. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, 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. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: 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. Certification 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 Licensen.
Apr 29, 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 Licensen.
Overview: The Sous Chef 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 product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/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. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. 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 and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures 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 activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring 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. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, 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. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: 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. Certification Driver's License
Apr 29, 2024
Full time
Overview: The Sous Chef 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 product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/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. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. 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 and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures 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 activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring 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. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, 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. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: 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. Certification Driver's License
Able to speak, read and write English. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Wraps desserts for the Ivy Café and Espresso Bar. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. May perform the following: Demonstrates excellent customer service skills on a daily basis. Knowledgeable of "Cbord" computer software. Delivers trays to patient floors with 30 minutes of call down following departmental procedures. Returns to the kitchen promptly. Picks up dirty dish trays from the various units as needed Retrieves dirty dishes from Ivy Café. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departmental procedures. Cold foods are prepared according to sanitation and safety regulations. Prepares food to ensure that patient menu is accurate to diet, items are appropriate to menu with food served attractively following established recipes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Prepares food to ensure that Ivy Cafe menu is correct and serves food attractively following established departmental procedures. Maintains proper portion control. Stays on work schedule and works quickly for maximum turnover of customer, demonstrating accuracy in daily functions Maintains appropriate quantities of hot and cold foods during meal times. Replenishes hot and cold foods in Ivy Café as needed. Keeps Chef informed if more food is required. Consults with Food & Nutrition Supervisor and Director as needed. Operates cash register on a daily basis. Key in proper price and makes change correctly. Key in appropriate payment types i.e. cash, meal ticket or check. Maintains security of money. Demonstrates responsible oversight of beverage preparation and food service at Espresso Bar. Demonstrates ability to prepare a variety of beverages for a diverse group of customers. Maintains appropriate quantities of supplies during peak times. Demonstrates competence in maintenance of Espresso Bar equipment to maintain sanitation and safety standards. Completes daily prep schedule for Espresso Bar. Assists with daily Catering schedule Adapts as needed to last minute Catering Assists in prep for following day. Assists with planning menus for Catering Bakes and wraps desserts for Ivy Café and Espresso Bar as needed. Assists Espresso person with stocking as time permits. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Puts groceries and paper supplies away. Rotates stock as required. Maintains basement storeroom in an organized manner. Fills and delivers daily requisitions to various units. Maintains par levels of requisitions. Trains other Food & Nutrition workers as needed. Other duties. Assist Food Service team members as requested and able. Provide backup coverage during breaks, vacations, and illness. Performs all other duties as assigned. This is designated as a safety-sensitive position Salary: $15.84 - $24.00 Benefits: Medical Insurance: PPO, HRA, HDHP offered through Blue Cross Blue Shield Dental Insurance: Offered through Delta Dental Vision Insurance: Offered through VSP Free EAP (Employee Assistance Program) Paid Time Off (Up to 25 days a year or 200 hours) Employer Paid Short-Term and Long-Term Disability Coverage options for Medical, Dental and Vision include: Employee, Employee & Spouse/Domestic Partner, Employee & Child, Family Voluntary Benefits: Health Savings Account Flex Spending Account: Medical & Dependent Voluntary Life: including Employee, Spouse/Domestic Partner, and Child Critical Illness: including Employee & Spouse/Domestic Partner Hospital Indemnity Accident Coverage Identity Theft Protection Legal Aid 401(k)
Apr 29, 2024
Full time
Able to speak, read and write English. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Wraps desserts for the Ivy Café and Espresso Bar. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. May perform the following: Demonstrates excellent customer service skills on a daily basis. Knowledgeable of "Cbord" computer software. Delivers trays to patient floors with 30 minutes of call down following departmental procedures. Returns to the kitchen promptly. Picks up dirty dish trays from the various units as needed Retrieves dirty dishes from Ivy Café. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departmental procedures. Cold foods are prepared according to sanitation and safety regulations. Prepares food to ensure that patient menu is accurate to diet, items are appropriate to menu with food served attractively following established recipes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Prepares food to ensure that Ivy Cafe menu is correct and serves food attractively following established departmental procedures. Maintains proper portion control. Stays on work schedule and works quickly for maximum turnover of customer, demonstrating accuracy in daily functions Maintains appropriate quantities of hot and cold foods during meal times. Replenishes hot and cold foods in Ivy Café as needed. Keeps Chef informed if more food is required. Consults with Food & Nutrition Supervisor and Director as needed. Operates cash register on a daily basis. Key in proper price and makes change correctly. Key in appropriate payment types i.e. cash, meal ticket or check. Maintains security of money. Demonstrates responsible oversight of beverage preparation and food service at Espresso Bar. Demonstrates ability to prepare a variety of beverages for a diverse group of customers. Maintains appropriate quantities of supplies during peak times. Demonstrates competence in maintenance of Espresso Bar equipment to maintain sanitation and safety standards. Completes daily prep schedule for Espresso Bar. Assists with daily Catering schedule Adapts as needed to last minute Catering Assists in prep for following day. Assists with planning menus for Catering Bakes and wraps desserts for Ivy Café and Espresso Bar as needed. Assists Espresso person with stocking as time permits. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Puts groceries and paper supplies away. Rotates stock as required. Maintains basement storeroom in an organized manner. Fills and delivers daily requisitions to various units. Maintains par levels of requisitions. Trains other Food & Nutrition workers as needed. Other duties. Assist Food Service team members as requested and able. Provide backup coverage during breaks, vacations, and illness. Performs all other duties as assigned. This is designated as a safety-sensitive position Salary: $15.84 - $24.00 Benefits: Medical Insurance: PPO, HRA, HDHP offered through Blue Cross Blue Shield Dental Insurance: Offered through Delta Dental Vision Insurance: Offered through VSP Free EAP (Employee Assistance Program) Paid Time Off (Up to 25 days a year or 200 hours) Employer Paid Short-Term and Long-Term Disability Coverage options for Medical, Dental and Vision include: Employee, Employee & Spouse/Domestic Partner, Employee & Child, Family Voluntary Benefits: Health Savings Account Flex Spending Account: Medical & Dependent Voluntary Life: including Employee, Spouse/Domestic Partner, and Child Critical Illness: including Employee & Spouse/Domestic Partner Hospital Indemnity Accident Coverage Identity Theft Protection Legal Aid 401(k)
Able to speak, read and write English. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Wraps desserts for the Ivy Café and Espresso Bar. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. May perform the following: Demonstrates excellent customer service skills on a daily basis. Knowledgeable of "Cbord" computer software. Delivers trays to patient floors with 30 minutes of call down following departmental procedures. Returns to the kitchen promptly. Picks up dirty dish trays from the various units as needed Retrieves dirty dishes from Ivy Café. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departmental procedures. Cold foods are prepared according to sanitation and safety regulations. Prepares food to ensure that patient menu is accurate to diet, items are appropriate to menu with food served attractively following established recipes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Prepares food to ensure that Ivy Cafe menu is correct and serves food attractively following established departmental procedures. Maintains proper portion control. Stays on work schedule and works quickly for maximum turnover of customer, demonstrating accuracy in daily functions Maintains appropriate quantities of hot and cold foods during meal times. Replenishes hot and cold foods in Ivy Café as needed. Keeps Chef informed if more food is required. Consults with Food & Nutrition Supervisor and Director as needed. Operates cash register on a daily basis. Key in proper price and makes change correctly. Key in appropriate payment types i.e. cash, meal ticket or check. Maintains security of money. Demonstrates responsible oversight of beverage preparation and food service at Espresso Bar. Demonstrates ability to prepare a variety of beverages for a diverse group of customers. Maintains appropriate quantities of supplies during peak times. Demonstrates competence in maintenance of Espresso Bar equipment to maintain sanitation and safety standards. Completes daily prep schedule for Espresso Bar. Assists with daily Catering schedule Adapts as needed to last minute Catering Assists in prep for following day. Assists with planning menus for Catering Bakes and wraps desserts for Ivy Café and Espresso Bar as needed. Assists Espresso person with stocking as time permits. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Puts groceries and paper supplies away. Rotates stock as required. Maintains basement storeroom in an organized manner. Fills and delivers daily requisitions to various units. Maintains par levels of requisitions. Trains other Food & Nutrition workers as needed. Other duties. Assist Food Service team members as requested and able. Provide backup coverage during breaks, vacations, and illness. Performs all other duties as assigned. This is designated as a safety-sensitive position Salary: $15.84 - $24.00 Benefits: Medical Insurance: PPO, HRA, HDHP offered through Blue Cross Blue Shield Dental Insurance: Offered through Delta Dental Vision Insurance: Offered through VSP Free EAP (Employee Assistance Program) Paid Time Off (Up to 25 days a year or 200 hours) Employer Paid Short-Term and Long-Term Disability Coverage options for Medical, Dental and Vision include: Employee, Employee & Spouse/Domestic Partner, Employee & Child, Family Voluntary Benefits: Health Savings Account Flex Spending Account: Medical & Dependent Voluntary Life: including Employee, Spouse/Domestic Partner, and Child Critical Illness: including Employee & Spouse/Domestic Partner Hospital Indemnity Accident Coverage Identity Theft Protection Legal Aid 401(k)
Apr 29, 2024
Full time
Able to speak, read and write English. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Wraps desserts for the Ivy Café and Espresso Bar. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. May perform the following: Demonstrates excellent customer service skills on a daily basis. Knowledgeable of "Cbord" computer software. Delivers trays to patient floors with 30 minutes of call down following departmental procedures. Returns to the kitchen promptly. Picks up dirty dish trays from the various units as needed Retrieves dirty dishes from Ivy Café. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departmental procedures. Cold foods are prepared according to sanitation and safety regulations. Prepares food to ensure that patient menu is accurate to diet, items are appropriate to menu with food served attractively following established recipes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Prepares food to ensure that Ivy Cafe menu is correct and serves food attractively following established departmental procedures. Maintains proper portion control. Stays on work schedule and works quickly for maximum turnover of customer, demonstrating accuracy in daily functions Maintains appropriate quantities of hot and cold foods during meal times. Replenishes hot and cold foods in Ivy Café as needed. Keeps Chef informed if more food is required. Consults with Food & Nutrition Supervisor and Director as needed. Operates cash register on a daily basis. Key in proper price and makes change correctly. Key in appropriate payment types i.e. cash, meal ticket or check. Maintains security of money. Demonstrates responsible oversight of beverage preparation and food service at Espresso Bar. Demonstrates ability to prepare a variety of beverages for a diverse group of customers. Maintains appropriate quantities of supplies during peak times. Demonstrates competence in maintenance of Espresso Bar equipment to maintain sanitation and safety standards. Completes daily prep schedule for Espresso Bar. Assists with daily Catering schedule Adapts as needed to last minute Catering Assists in prep for following day. Assists with planning menus for Catering Bakes and wraps desserts for Ivy Café and Espresso Bar as needed. Assists Espresso person with stocking as time permits. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Puts groceries and paper supplies away. Rotates stock as required. Maintains basement storeroom in an organized manner. Fills and delivers daily requisitions to various units. Maintains par levels of requisitions. Trains other Food & Nutrition workers as needed. Other duties. Assist Food Service team members as requested and able. Provide backup coverage during breaks, vacations, and illness. Performs all other duties as assigned. This is designated as a safety-sensitive position Salary: $15.84 - $24.00 Benefits: Medical Insurance: PPO, HRA, HDHP offered through Blue Cross Blue Shield Dental Insurance: Offered through Delta Dental Vision Insurance: Offered through VSP Free EAP (Employee Assistance Program) Paid Time Off (Up to 25 days a year or 200 hours) Employer Paid Short-Term and Long-Term Disability Coverage options for Medical, Dental and Vision include: Employee, Employee & Spouse/Domestic Partner, Employee & Child, Family Voluntary Benefits: Health Savings Account Flex Spending Account: Medical & Dependent Voluntary Life: including Employee, Spouse/Domestic Partner, and Child Critical Illness: including Employee & Spouse/Domestic Partner Hospital Indemnity Accident Coverage Identity Theft Protection Legal Aid 401(k)
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Apr 29, 2024
Full time
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Apr 29, 2024
Full time
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position