Essential Functions: Taher, Inc. is growing and is looking for a Head Cook to join our team! Essential Functions: Cooks and prepares a variety of food through standardized recipes Ensuring all meals meet quality standards, are correctly prepared and within acceptable time limits Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals Prepares and cooks al menu items needed for regular and a la carte lines Checks on all equipment, monitors temperatures of refrigeration and freezer units Effectively utilizes food leftovers per standards Managing ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards Reinforcing USDA regulations Conducting cost control analysis while monitoring product and menu costs Controlling waste and effectively managing cost and budget performance Establishing monthly food and labor cost goals Promotes nutrition education in school and community Using time management skills to meet deadlines in a fast-paced environment Performs other duties as requested by leadership What You Gain: Taher, Inc. is proud to offer competitive benefits, including: Competitive compensation Work-Life balance - Guaranteed hours with no nights or weekends Free daily lunch Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact Culture of inclusion and belonging Who We Are: Taher, Inc. is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine. Location 801 Carter Drive, Marion, Arkansas 72364 Qualifications and Skills: 2 years previous experience in a school food service setting preferred Ability to identify and resolve problems in a timely manner Able to follow supervisors direction and take responsibility for own actions Able to follow spoken and written directions Ability to prioritize, plan and use time efficiently Ability to lift 30 pounds and stand for long periods of time Maintain a high level of confidentiality when dealing with student, staff, and/or parent information ServSafe Certificate preferred Criminal background check required EOE/AA Shift M-F no nights Regular/ Temporary Regular
Apr 20, 2024
Full time
Essential Functions: Taher, Inc. is growing and is looking for a Head Cook to join our team! Essential Functions: Cooks and prepares a variety of food through standardized recipes Ensuring all meals meet quality standards, are correctly prepared and within acceptable time limits Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals Prepares and cooks al menu items needed for regular and a la carte lines Checks on all equipment, monitors temperatures of refrigeration and freezer units Effectively utilizes food leftovers per standards Managing ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards Reinforcing USDA regulations Conducting cost control analysis while monitoring product and menu costs Controlling waste and effectively managing cost and budget performance Establishing monthly food and labor cost goals Promotes nutrition education in school and community Using time management skills to meet deadlines in a fast-paced environment Performs other duties as requested by leadership What You Gain: Taher, Inc. is proud to offer competitive benefits, including: Competitive compensation Work-Life balance - Guaranteed hours with no nights or weekends Free daily lunch Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact Culture of inclusion and belonging Who We Are: Taher, Inc. is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine. Location 801 Carter Drive, Marion, Arkansas 72364 Qualifications and Skills: 2 years previous experience in a school food service setting preferred Ability to identify and resolve problems in a timely manner Able to follow supervisors direction and take responsibility for own actions Able to follow spoken and written directions Ability to prioritize, plan and use time efficiently Ability to lift 30 pounds and stand for long periods of time Maintain a high level of confidentiality when dealing with student, staff, and/or parent information ServSafe Certificate preferred Criminal background check required EOE/AA Shift M-F no nights Regular/ Temporary Regular
Careers With Purpose Join our not-for-profit organization that has provided over 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS MN Albert Lea Ctr Location: Albert Lea, MN Address: th St, Albert Lea, MN 56007, USA Shift: 8 Hours - Day Shifts Job Schedule: Part time Weekly Hours: 21.00 Salary Range: $15.00 - $22.00 Department Details Part Time - 42 Hours a bi-weekly pay period Day Shift - 5:30am to 1:00pm Rotating Weekends and Holidays Job Summary The Food Service Assistant is responsible for certain duties including, but not limited to, monitoring and recording proper temperature of food, setting up and maintaining a clean and sanitized serving area, preparing and serving food items, restocking food areas, cleaning and sanitizing equipment, receiving payment for food and beverages using a computerized register and other related responsibilities. Complies with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service. Provides outstanding customer service and effectively communicates with patrons and co-workers. Demonstrates ability to establish effective working relationships. Maintains quality control standards. May operate equipment such as, but not limited to, grills, beverage machines, toasters, ice cream dispensers, cash registers, computerized cash registers, steam equipment, dishwashers, telephones, refrigerators and freezers. Preferably, displays experience working in the food industry. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Demonstrates ability to be on feet for the majority of the day and walk far distances. Qualifications Minimum of 16 years of age. Previous customer service experience, retail counting and reconciliation of money and knowledge of food service preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Basic Life Support (BLS)may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Req Number: R- Job Function: Facilities and General Services Featured: No
Apr 17, 2024
Full time
Careers With Purpose Join our not-for-profit organization that has provided over 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS MN Albert Lea Ctr Location: Albert Lea, MN Address: th St, Albert Lea, MN 56007, USA Shift: 8 Hours - Day Shifts Job Schedule: Part time Weekly Hours: 21.00 Salary Range: $15.00 - $22.00 Department Details Part Time - 42 Hours a bi-weekly pay period Day Shift - 5:30am to 1:00pm Rotating Weekends and Holidays Job Summary The Food Service Assistant is responsible for certain duties including, but not limited to, monitoring and recording proper temperature of food, setting up and maintaining a clean and sanitized serving area, preparing and serving food items, restocking food areas, cleaning and sanitizing equipment, receiving payment for food and beverages using a computerized register and other related responsibilities. Complies with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service. Provides outstanding customer service and effectively communicates with patrons and co-workers. Demonstrates ability to establish effective working relationships. Maintains quality control standards. May operate equipment such as, but not limited to, grills, beverage machines, toasters, ice cream dispensers, cash registers, computerized cash registers, steam equipment, dishwashers, telephones, refrigerators and freezers. Preferably, displays experience working in the food industry. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Demonstrates ability to be on feet for the majority of the day and walk far distances. Qualifications Minimum of 16 years of age. Previous customer service experience, retail counting and reconciliation of money and knowledge of food service preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Basic Life Support (BLS)may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Req Number: R- Job Function: Facilities and General Services Featured: No
We're saving lives, building careers, and reimagining healthcare. We can't wait to grow alongside you. Job Profile Summary This role focuses on activities related to the support services functions, such as dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet the organization's quality standards and expectations . In addition, this role focuses on performing the following Dietary & Food Services duties: Prepares and serves meals based on general or special diets. Responsibilities also include operating and maintaining kitchens, cafeterias, and counters across entity locations. Manages food inventories, schedules vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines . An organizational related support or service (administrative or clerical) role or a role that focuses on support of daily business activities (e.g., technical, clinical, non-clinical) operating in a "hands on" environment . The majority of time is spent in the delivery of support services or activities, typically under supervision . An experienced level role that requires basic knowledge of job procedures and tools obtained through work experience and may require vocational or technical education. Works under moderate supervision, problems are typically of a routine nature, but may at times require interpretation or deviation from standard procedures, and communicates information that requires some explanation or interpretation. Job Overview Under general supervision, this position works in any location where food is prepared including retail, patient and catering operations . This position is involved in all aspects of food services including assisting with menu selection , food preparation, food delivery, kitchen cleanliness and sanitation. This experienced staff member is trained in multiple areas in the department and may assist with training and informal supervision of less experienced staff. Job Description Minimum Qualifications: 1 . Two (2) years of food service experience . 2. ServSafe certification within 6 months of employment . Preferred Qualifications: 1. Dietetic tech degree . 2. High School diploma or equivalent. Duties and Responsibilities : The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list . Other duties and responsibilities may be assigned. 1. Maintains and communicates accurate and updated diet order information through the system to ensure patients receive appropriate meals , nourishments and commercial enteral products in accordance with current diet order. 2. Elicits patient information regarding food preferences, intolerances, likes and dislikes. Alerts the Clinical Dietitian to any actual or potential nutritional problems of patients. 3. Assists patients with menu selection and writes and corrects regular and as assigned modified diets for patients. Responsible for maintaining high level of accuracy and appropriateness of patient trays. 4. Delivers trays to patients, picks up trays from patients. 5. Follows all precautions on patient units by donning and doffing PPE appropriately. Performs hand hygiene according to standards. 6. Stocks nursing unit pantries with nourishments and dietary supplies, utilizing first-in, first-out system. 7. Ensures accurate tray assembly on patient tray line. Prepares normal menu items, salads, sandwiches, desserts, and special items. 8. Operates a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, season and knead food items for cooking, serving and storing . 9. Assists in the preparation of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage. 10. Maintains accurate sanitation and temperature logs in work area according to regulatory requirements. 11. Assists with setup, stocking, serving and delivering of food from counters, steam tables and work stations . 12. Responsible for cleaning and sanitizing of dishware, equipment and work stations . Strips, sanitizes, stacks, patients' trays and utensils in dish room, reassembles tray line. Cleans and sanitizes pots and utensils equipment, floors, walls, dish machine, etc 13. Removes trash from assigned workstation and/or from kitchen to specified area. Returns empty bottles and cans to recycle bin located in receiving /loading dock area. Removes crushed cardboard to designated areas. 14. Maintains collaborative, team relationships with peers and colleagues in order to effectively contribute to the working groups achievement of goals, and to help foster a positive work environment. 15. May prepare special nutritional products such as infant formulas, modular tube feedings, or powdered nutritionals for high-risk adult patients. 16. May operate a cash register (or equivalent), receives payments of cash, checks and charges from customers or employees for goods or services, making change and issuing receipts or tickets to customers. 17. May assist with orientation and training employees. 18. Assists in monitoring employee productivity and provides suggestions for increased service or productivity. 19. May participate in the collection and review of data recorded as a part of quality assurance/control. 20. May communicate with Registered Dietitians for nutrition consults and when necessary to improve patient care. Physical Requirements: 1. Standing and walking for 95% of the day, straining and lifting approximately 30lbs., pushing loaded carts (approximately 400lbs.). 2. Requires manual dexterity to handle money, work cash register, and prepar e food . 3. Exposure to infectious diseases due to interacting with sick patients . 4. Possible exposure hazardous chemicals due to cleaning and sanitation. 5. Requires ability to hear phoned patient orders, supervisors instructions. 6. Exposure to heat, cold, steam, chemicals and hot equipment. 7. Frequent exposure to garbage and trash. Skills & Abilities: 1. Ability to read, write, and understand written instructions. 2. Interpersonal skills necessary to interact with patients, patient care team and employees. 3. Familiarity with therapeutic diets . 4. Knowledge of sterile food handling techniques. 5. Ability to operate simple mechanical devices such as coffee urn , dish machine , slicer , trash compactor . 6. Ability to use a knife for slicing, cutting, dicing. Tufts Medicine is a leading integrated health system bringing together the best of academic and community healthcare to deliver exceptional, connected and accessible care experiences to consumers across Massachusetts. Comprised of Tufts Medical Center, Lowell General Hospital, MelroseWakefield Hospital, Lawrence Memorial Hospital of Medford, Care at Home - an expansive home care network, and large integrated physician network. We are an equal opportunity employer and value diversity and inclusion at Tufts Medicine. Tufts Medicine does not discriminate on the basis of race, color, religion, sex, sexual orientation, age, disability, genetic information, veteran status, national origin, gender identity and/or expression, marital status or any other characteristic protected by federal, state or local law. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation by emailing us at .
May 01, 2024
Full time
We're saving lives, building careers, and reimagining healthcare. We can't wait to grow alongside you. Job Profile Summary This role focuses on activities related to the support services functions, such as dietary and food services, environmental services, general facilities, repair and maintenance, parking, sterilization and transportation to ensure all required support activities are completed in a timely manner and meet the organization's quality standards and expectations . In addition, this role focuses on performing the following Dietary & Food Services duties: Prepares and serves meals based on general or special diets. Responsibilities also include operating and maintaining kitchens, cafeterias, and counters across entity locations. Manages food inventories, schedules vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines . An organizational related support or service (administrative or clerical) role or a role that focuses on support of daily business activities (e.g., technical, clinical, non-clinical) operating in a "hands on" environment . The majority of time is spent in the delivery of support services or activities, typically under supervision . An experienced level role that requires basic knowledge of job procedures and tools obtained through work experience and may require vocational or technical education. Works under moderate supervision, problems are typically of a routine nature, but may at times require interpretation or deviation from standard procedures, and communicates information that requires some explanation or interpretation. Job Overview Under general supervision, this position works in any location where food is prepared including retail, patient and catering operations . This position is involved in all aspects of food services including assisting with menu selection , food preparation, food delivery, kitchen cleanliness and sanitation. This experienced staff member is trained in multiple areas in the department and may assist with training and informal supervision of less experienced staff. Job Description Minimum Qualifications: 1 . Two (2) years of food service experience . 2. ServSafe certification within 6 months of employment . Preferred Qualifications: 1. Dietetic tech degree . 2. High School diploma or equivalent. Duties and Responsibilities : The duties and responsibilities listed below are intended to describe the general nature of work and are not intended to be an all-inclusive list . Other duties and responsibilities may be assigned. 1. Maintains and communicates accurate and updated diet order information through the system to ensure patients receive appropriate meals , nourishments and commercial enteral products in accordance with current diet order. 2. Elicits patient information regarding food preferences, intolerances, likes and dislikes. Alerts the Clinical Dietitian to any actual or potential nutritional problems of patients. 3. Assists patients with menu selection and writes and corrects regular and as assigned modified diets for patients. Responsible for maintaining high level of accuracy and appropriateness of patient trays. 4. Delivers trays to patients, picks up trays from patients. 5. Follows all precautions on patient units by donning and doffing PPE appropriately. Performs hand hygiene according to standards. 6. Stocks nursing unit pantries with nourishments and dietary supplies, utilizing first-in, first-out system. 7. Ensures accurate tray assembly on patient tray line. Prepares normal menu items, salads, sandwiches, desserts, and special items. 8. Operates a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, season and knead food items for cooking, serving and storing . 9. Assists in the preparation of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage. 10. Maintains accurate sanitation and temperature logs in work area according to regulatory requirements. 11. Assists with setup, stocking, serving and delivering of food from counters, steam tables and work stations . 12. Responsible for cleaning and sanitizing of dishware, equipment and work stations . Strips, sanitizes, stacks, patients' trays and utensils in dish room, reassembles tray line. Cleans and sanitizes pots and utensils equipment, floors, walls, dish machine, etc 13. Removes trash from assigned workstation and/or from kitchen to specified area. Returns empty bottles and cans to recycle bin located in receiving /loading dock area. Removes crushed cardboard to designated areas. 14. Maintains collaborative, team relationships with peers and colleagues in order to effectively contribute to the working groups achievement of goals, and to help foster a positive work environment. 15. May prepare special nutritional products such as infant formulas, modular tube feedings, or powdered nutritionals for high-risk adult patients. 16. May operate a cash register (or equivalent), receives payments of cash, checks and charges from customers or employees for goods or services, making change and issuing receipts or tickets to customers. 17. May assist with orientation and training employees. 18. Assists in monitoring employee productivity and provides suggestions for increased service or productivity. 19. May participate in the collection and review of data recorded as a part of quality assurance/control. 20. May communicate with Registered Dietitians for nutrition consults and when necessary to improve patient care. Physical Requirements: 1. Standing and walking for 95% of the day, straining and lifting approximately 30lbs., pushing loaded carts (approximately 400lbs.). 2. Requires manual dexterity to handle money, work cash register, and prepar e food . 3. Exposure to infectious diseases due to interacting with sick patients . 4. Possible exposure hazardous chemicals due to cleaning and sanitation. 5. Requires ability to hear phoned patient orders, supervisors instructions. 6. Exposure to heat, cold, steam, chemicals and hot equipment. 7. Frequent exposure to garbage and trash. Skills & Abilities: 1. Ability to read, write, and understand written instructions. 2. Interpersonal skills necessary to interact with patients, patient care team and employees. 3. Familiarity with therapeutic diets . 4. Knowledge of sterile food handling techniques. 5. Ability to operate simple mechanical devices such as coffee urn , dish machine , slicer , trash compactor . 6. Ability to use a knife for slicing, cutting, dicing. Tufts Medicine is a leading integrated health system bringing together the best of academic and community healthcare to deliver exceptional, connected and accessible care experiences to consumers across Massachusetts. Comprised of Tufts Medical Center, Lowell General Hospital, MelroseWakefield Hospital, Lawrence Memorial Hospital of Medford, Care at Home - an expansive home care network, and large integrated physician network. We are an equal opportunity employer and value diversity and inclusion at Tufts Medicine. Tufts Medicine does not discriminate on the basis of race, color, religion, sex, sexual orientation, age, disability, genetic information, veteran status, national origin, gender identity and/or expression, marital status or any other characteristic protected by federal, state or local law. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation by emailing us at .
Pay: $21.50 per hour At Great Wolf, the Food Outlet Supervisor brings joy to families through involvement in daily food outlet and lodge operations. This leadership role is critical in executing on business requirements, supporting the food and beverage team, and interacting with guest and pack members to enhance their experience and maximize profitability. Essential Duties & Responsibilities Supervises daily food outlet operations to ensure successful execution of all lodge standards and completion of daily tasks and assignments Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, ensuring staff breaks Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while always adhering to sanitation, safety, and alcohol beverage control policies Provides coaching, encouragement, and recognition to pack members regularly Understands and champions Great Wolf policies and procedures, and collaborates with Department and Lodge leadership in performance management of the department and its Pack Members Responds to pack/guest concerns and escalates to leadership as appropriate Understands and participates in scheduling of staff, execution of labor management and forecasting Provides supervisory and administrative support for food and beverage operations including; scheduling, payroll, time and attendance, reservations, inventory, receiving, birthday parties and personnel related matters Performs daily audits per procedure to ensure optimal operation to standards Conducts daily stand up meetings with food and beverage pack to prioritize the day and facilitates feedback from Pack Members Monitors performance of staff, providing real time feedback and coaching Participates in recruitment process and selection of talent for the F&B staff Partner with F&B leadership to develop and execute action plans related to guest service and Pack Member engagement measured through NPS and eNPS Participate in pack performance management including; employee reviews, corrective action, investigations, conflict resolution, etc. Maintains quality of operation by ensuring service excellence, ensuring adequate supply and food inventory levels, and operation of equipment by troubleshooting, maintenance, and/or calling for repair Assists in developing, implementing, and monitoring programs ensuring a safe facility that complies with all appropriate regulations-Ergonomics, Emergency Responses, Injury and Illness Prevention, and Hazard Communications Programs Basic Qualifications & Skills High School diploma or GED Minimum of 1 year experience in a food service leadership capacity Minimum of 1 year experience utilizing Point-of-Sale (POS) technology Experience with Microsoft Office and general software systems; proficiency in Excel, Word and Outlook Demonstrated customer service, conflict resolution, employee engagement, retention and team building skills Basic math skills (addition, subtraction, etc.) as they apply to cash handling Proficient in both written and spoken English Ability to work flexible schedule including nights, weekends, holidays as needed Desired Qualifications & Traits Associates degree or higher in hospitality or related field Prior experience with Micros POS Serve-Safe and/or TIPS certification Previous hotel experience, preferably in a large family resort or hotel Physical Requirements Able to lift up to 30lbs Able to bend, stretch, and twist Able to stand and walk for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 01, 2024
Full time
Pay: $21.50 per hour At Great Wolf, the Food Outlet Supervisor brings joy to families through involvement in daily food outlet and lodge operations. This leadership role is critical in executing on business requirements, supporting the food and beverage team, and interacting with guest and pack members to enhance their experience and maximize profitability. Essential Duties & Responsibilities Supervises daily food outlet operations to ensure successful execution of all lodge standards and completion of daily tasks and assignments Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, ensuring staff breaks Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while always adhering to sanitation, safety, and alcohol beverage control policies Provides coaching, encouragement, and recognition to pack members regularly Understands and champions Great Wolf policies and procedures, and collaborates with Department and Lodge leadership in performance management of the department and its Pack Members Responds to pack/guest concerns and escalates to leadership as appropriate Understands and participates in scheduling of staff, execution of labor management and forecasting Provides supervisory and administrative support for food and beverage operations including; scheduling, payroll, time and attendance, reservations, inventory, receiving, birthday parties and personnel related matters Performs daily audits per procedure to ensure optimal operation to standards Conducts daily stand up meetings with food and beverage pack to prioritize the day and facilitates feedback from Pack Members Monitors performance of staff, providing real time feedback and coaching Participates in recruitment process and selection of talent for the F&B staff Partner with F&B leadership to develop and execute action plans related to guest service and Pack Member engagement measured through NPS and eNPS Participate in pack performance management including; employee reviews, corrective action, investigations, conflict resolution, etc. Maintains quality of operation by ensuring service excellence, ensuring adequate supply and food inventory levels, and operation of equipment by troubleshooting, maintenance, and/or calling for repair Assists in developing, implementing, and monitoring programs ensuring a safe facility that complies with all appropriate regulations-Ergonomics, Emergency Responses, Injury and Illness Prevention, and Hazard Communications Programs Basic Qualifications & Skills High School diploma or GED Minimum of 1 year experience in a food service leadership capacity Minimum of 1 year experience utilizing Point-of-Sale (POS) technology Experience with Microsoft Office and general software systems; proficiency in Excel, Word and Outlook Demonstrated customer service, conflict resolution, employee engagement, retention and team building skills Basic math skills (addition, subtraction, etc.) as they apply to cash handling Proficient in both written and spoken English Ability to work flexible schedule including nights, weekends, holidays as needed Desired Qualifications & Traits Associates degree or higher in hospitality or related field Prior experience with Micros POS Serve-Safe and/or TIPS certification Previous hotel experience, preferably in a large family resort or hotel Physical Requirements Able to lift up to 30lbs Able to bend, stretch, and twist Able to stand and walk for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $15 per hour At Great Wolf, the Food and Beverage Attendant is responsible for positive guest interactions while taking orders, serving, and handling transactions in a friendly and efficient manner at various food outlets, including the Pizza Shop, Coffee Shop, Grab 'N Go outlet and more. Hiring immediately with full-time, part-time, and flexible scheduling - must be at least sixteen (16) years. Join our Pack: • Grow your career : A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels • Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives • Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training • Prioritize Your Well-Being : We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund • Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: •Medical, Dental, and Vision insurance •Health savings account •Telehealth resources •Life insurance •401K with employer match •Paid vacation time off •Paid parental leave Essential Duties & Responsibilities •Communicates with guests to take food and beverage orders •Prepares customer food and beverage orders •Provides outstanding customer service and engage in suggestive selling •Maintains equipment, performs preventative maintenance, troubleshoots breakdowns and/or calls for repairs •Assists in merchandising functions including display and store design, inventory receiving, stocking, and merchandise pricing •Performs cash-handling functions, including point-of-sale (POS) system, registers, and daily reporting •Ensures F&B outlet adheres to the highest standards of cleanliness, presentation, and service •Ensures the daily operation of the retail outlet adheres to operating procedure guidelines •Assists in other food outlets as needed Basic Qualifications & Skills •Some High School education or equivalent •Flexibility regarding scheduling based on business demands •Experience utilizing basic math skills with ability to add, subtract multiply and divide •Proven customer service skills and communication skills; able to read and interpret English language manuals relating to safety, operations, and procedures •Successful completion of a criminal background and drug screen. Desired Qualifications & Traits •Previous experience demonstrating strong customer service •Prior experience utilizing restaurant equipment and sanitation standards •Ability to multi-task and prioritize a variety of tasks with minimal direction •Previous experience with cash transactions and Point of Sale systems •Proven teamwork skills Physical Requirements •Ability to lift up to 20 lbs. •Able to sit and/or stand for long periods of time Application Instructions Click on "Apply Online" or chat with a recruiter (bottom of your screen on Great Wolf's website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 01, 2024
Full time
Pay: $15 per hour At Great Wolf, the Food and Beverage Attendant is responsible for positive guest interactions while taking orders, serving, and handling transactions in a friendly and efficient manner at various food outlets, including the Pizza Shop, Coffee Shop, Grab 'N Go outlet and more. Hiring immediately with full-time, part-time, and flexible scheduling - must be at least sixteen (16) years. Join our Pack: • Grow your career : A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels • Great Perks: Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives • Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training • Prioritize Your Well-Being : We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund • Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: •Medical, Dental, and Vision insurance •Health savings account •Telehealth resources •Life insurance •401K with employer match •Paid vacation time off •Paid parental leave Essential Duties & Responsibilities •Communicates with guests to take food and beverage orders •Prepares customer food and beverage orders •Provides outstanding customer service and engage in suggestive selling •Maintains equipment, performs preventative maintenance, troubleshoots breakdowns and/or calls for repairs •Assists in merchandising functions including display and store design, inventory receiving, stocking, and merchandise pricing •Performs cash-handling functions, including point-of-sale (POS) system, registers, and daily reporting •Ensures F&B outlet adheres to the highest standards of cleanliness, presentation, and service •Ensures the daily operation of the retail outlet adheres to operating procedure guidelines •Assists in other food outlets as needed Basic Qualifications & Skills •Some High School education or equivalent •Flexibility regarding scheduling based on business demands •Experience utilizing basic math skills with ability to add, subtract multiply and divide •Proven customer service skills and communication skills; able to read and interpret English language manuals relating to safety, operations, and procedures •Successful completion of a criminal background and drug screen. Desired Qualifications & Traits •Previous experience demonstrating strong customer service •Prior experience utilizing restaurant equipment and sanitation standards •Ability to multi-task and prioritize a variety of tasks with minimal direction •Previous experience with cash transactions and Point of Sale systems •Proven teamwork skills Physical Requirements •Ability to lift up to 20 lbs. •Able to sit and/or stand for long periods of time Application Instructions Click on "Apply Online" or chat with a recruiter (bottom of your screen on Great Wolf's website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Job Description Westgate Resorts is actively seeking a visionary Food and Beverage Director to lead our team and shape a lasting organizational culture. Beyond immediate goals, we're looking for someone with the foresight to build a culture that stands strong into the future. In this pivotal role, you'll strategically foster a team-oriented culture, driving brand growth and departmental success. Your leadership will not only meet today's objectives but lay the foundation for enduring collaboration within the department. Your influence will be foundational in building a culture that lasts, whether you're taking the lead personally or entrusting your vision to our capable team. Join us on this exciting journey to contribute to a culture that goes beyond the ordinary. If you're ready to make a lasting impact, welcome to Westgate Resorts! Responsibilities Assist in outlet menu design/development. Conduct quarterly menu item sales analysis for each outlet. Develop and implement training programs which support increased profitability, safety and security. Analyzes F&B department monthly P&L statements, executes corrective action plans as necessary. Fields catering inquiries and assists with event coordination. Establish/maintain par level inventories of all F&B areas within department guidelines. Ensure compliance to product ordering, receiving and inventory control, (all F&B areas) within company/department procedures. Must work together with outlet managers to ensure proper operation of all Food & Beverage outlets. Increase sales through maintaining service level up to the defined outlet standards. Prepare and adjust outlet manager/supervisor schedules to ensure presence of management/supervisory staff on each shift with objective to meet customer service standards. Analyze each F&B outlet submitted month end and quarterly inventories auditing to ensure accuracies. Supervisory Responsibilities Manages subordinate supervisors who supervise employees in all F&B outlets. Is responsible for the overall direction, coordination and evaluation of all units. Directly supervises non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
May 01, 2024
Full time
Job Description Westgate Resorts is actively seeking a visionary Food and Beverage Director to lead our team and shape a lasting organizational culture. Beyond immediate goals, we're looking for someone with the foresight to build a culture that stands strong into the future. In this pivotal role, you'll strategically foster a team-oriented culture, driving brand growth and departmental success. Your leadership will not only meet today's objectives but lay the foundation for enduring collaboration within the department. Your influence will be foundational in building a culture that lasts, whether you're taking the lead personally or entrusting your vision to our capable team. Join us on this exciting journey to contribute to a culture that goes beyond the ordinary. If you're ready to make a lasting impact, welcome to Westgate Resorts! Responsibilities Assist in outlet menu design/development. Conduct quarterly menu item sales analysis for each outlet. Develop and implement training programs which support increased profitability, safety and security. Analyzes F&B department monthly P&L statements, executes corrective action plans as necessary. Fields catering inquiries and assists with event coordination. Establish/maintain par level inventories of all F&B areas within department guidelines. Ensure compliance to product ordering, receiving and inventory control, (all F&B areas) within company/department procedures. Must work together with outlet managers to ensure proper operation of all Food & Beverage outlets. Increase sales through maintaining service level up to the defined outlet standards. Prepare and adjust outlet manager/supervisor schedules to ensure presence of management/supervisory staff on each shift with objective to meet customer service standards. Analyze each F&B outlet submitted month end and quarterly inventories auditing to ensure accuracies. Supervisory Responsibilities Manages subordinate supervisors who supervise employees in all F&B outlets. Is responsible for the overall direction, coordination and evaluation of all units. Directly supervises non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
This is a full-time position within our manufacturing facility with opportunities for advancement! Who we are! Schwan's Company, a U.S. affiliate of the global lifestyle company CJ CheilJedang Corporation, is a leading U.S. manufacturer and marketer of quality foods offered through retail-grocery and food-service channels. Its many popular brands include Red Baron , Tony's , Big Daddy's , Villa Prima , and Freschetta pizza; Mrs. Smith's and Edwards desserts; Bibigo , and Pagoda Asian-style snacks. To learn more about Schwan's, visit . What we want to do for you! We offer eligible employees competitive pay and a comprehensive benefits package designed to assist employees and their families with their financial security, health, and well-being. Health, Life, Dental, and Vision Plans Earn up to 2 weeks paid time off during first year 401k with Company Match What we need from you: Here at Schwan's Company, we put a high priority on having safe, clean, and healthy workspaces. And we want individuals that take that seriously. Candidates with a high school diploma or equivalent are preferred Read and interpret basic technical documents Demonstrate knowledge of HACCP (Hazard Analysis Critical Control Points) as it applies to specific plant operations (HACCP certification preferred) Confirm a satisfactory current job performance and safety record Work in a variety of temperatures Learn and operate standard laboratory equipment and keep accurate documentation of daily information Communicate in English (verbally and through writing) to accurately create and document company reports Ability to read and understand product specifications and perform basic math functions Demonstrate solid interpersonal and communication skills and intermediate level proficiency in SAP, the Microsoft Office Suite to include Word, Excel, and PowerPoint Candidates receiving offers of employment will be required to complete a post-offer, pre-placement background check and drug screen Responsibilities: This position is responsible for performing a variety of quality assurance audits on incoming products in-process production as well as finished products to ensure that they meet regulatory and company standards of quality. This position also assists in planning and establishing additional FSQ activities and procedures Monitors daily adherence to Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) and reports issues to management Generates reports such as specification notices and trend analysis using Microsoft Windows, Word, and Excel; also processes transactions in SAP to release product from QA hold Verifies regulatory formula and procedural compliance of manufacturing systems and takes corrective action when necessary Documents review and verification to ensure compliance to company and regulatory requirements Must be able to work with Food Chemistry Microbiology Sensory and Product Development to gather samples and information needed for product testing Evaluates Certificate of Analysis data against specification and takes appropriate action when necessary Works with production management to rework product for most routine product quality issues Generates and maintains reports of all testing performed and all quality and food safety issues Conducts plant food safety/GMP orientation when necessary Performs associated formulation audits and quality checks as necessary and according to product specifications Complete the investigation and the documenting of incidents involving product/ingredient Food Safety issues The use of Personal Protective Equipment (PPE) is required; including but not limited to bump cap, safety glasses/goggles, ear plugs, hair and beard nets, gloves and safety shoes or rubber boots Responsible to conduct yourself in a manner consistent with company mission, values, code of ethics, policies, and other standards of conduct The employing subsidiaries of Schwan's Company are Equal Employment Opportunity Employers. All qualified applicants will receive consideration for employment without regard to disability, age, race, color, religion, gender, vet status, national origin, or other protected class.
May 01, 2024
Full time
This is a full-time position within our manufacturing facility with opportunities for advancement! Who we are! Schwan's Company, a U.S. affiliate of the global lifestyle company CJ CheilJedang Corporation, is a leading U.S. manufacturer and marketer of quality foods offered through retail-grocery and food-service channels. Its many popular brands include Red Baron , Tony's , Big Daddy's , Villa Prima , and Freschetta pizza; Mrs. Smith's and Edwards desserts; Bibigo , and Pagoda Asian-style snacks. To learn more about Schwan's, visit . What we want to do for you! We offer eligible employees competitive pay and a comprehensive benefits package designed to assist employees and their families with their financial security, health, and well-being. Health, Life, Dental, and Vision Plans Earn up to 2 weeks paid time off during first year 401k with Company Match What we need from you: Here at Schwan's Company, we put a high priority on having safe, clean, and healthy workspaces. And we want individuals that take that seriously. Candidates with a high school diploma or equivalent are preferred Read and interpret basic technical documents Demonstrate knowledge of HACCP (Hazard Analysis Critical Control Points) as it applies to specific plant operations (HACCP certification preferred) Confirm a satisfactory current job performance and safety record Work in a variety of temperatures Learn and operate standard laboratory equipment and keep accurate documentation of daily information Communicate in English (verbally and through writing) to accurately create and document company reports Ability to read and understand product specifications and perform basic math functions Demonstrate solid interpersonal and communication skills and intermediate level proficiency in SAP, the Microsoft Office Suite to include Word, Excel, and PowerPoint Candidates receiving offers of employment will be required to complete a post-offer, pre-placement background check and drug screen Responsibilities: This position is responsible for performing a variety of quality assurance audits on incoming products in-process production as well as finished products to ensure that they meet regulatory and company standards of quality. This position also assists in planning and establishing additional FSQ activities and procedures Monitors daily adherence to Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) and reports issues to management Generates reports such as specification notices and trend analysis using Microsoft Windows, Word, and Excel; also processes transactions in SAP to release product from QA hold Verifies regulatory formula and procedural compliance of manufacturing systems and takes corrective action when necessary Documents review and verification to ensure compliance to company and regulatory requirements Must be able to work with Food Chemistry Microbiology Sensory and Product Development to gather samples and information needed for product testing Evaluates Certificate of Analysis data against specification and takes appropriate action when necessary Works with production management to rework product for most routine product quality issues Generates and maintains reports of all testing performed and all quality and food safety issues Conducts plant food safety/GMP orientation when necessary Performs associated formulation audits and quality checks as necessary and according to product specifications Complete the investigation and the documenting of incidents involving product/ingredient Food Safety issues The use of Personal Protective Equipment (PPE) is required; including but not limited to bump cap, safety glasses/goggles, ear plugs, hair and beard nets, gloves and safety shoes or rubber boots Responsible to conduct yourself in a manner consistent with company mission, values, code of ethics, policies, and other standards of conduct The employing subsidiaries of Schwan's Company are Equal Employment Opportunity Employers. All qualified applicants will receive consideration for employment without regard to disability, age, race, color, religion, gender, vet status, national origin, or other protected class.
Pay: $20 per hour At Great Wolf, the Food Outlet Supervisor brings joy to families through involvement in daily food outlet and lodge operations. This leadership role is critical in executing on business requirements, supporting the food and beverage team, and interacting with guest and pack members to enhance their experience and maximize profitability. Essential Duties & Responsibilities Supervises daily food outlet operations to ensure successful execution of all lodge standards and completion of daily tasks and assignments Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, ensuring staff breaks Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while always adhering to sanitation, safety, and alcohol beverage control policies Provides coaching, encouragement, and recognition to pack members regularly Understands and champions Great Wolf policies and procedures, and collaborates with Department and Lodge leadership in performance management of the department and its Pack Members Responds to pack/guest concerns and escalates to leadership as appropriate Understands and participates in scheduling of staff, execution of labor management and forecasting Provides supervisory and administrative support for food and beverage operations including; scheduling, payroll, time and attendance, reservations, inventory, receiving, birthday parties and personnel related matters Performs daily audits per procedure to ensure optimal operation to standards Conducts daily stand up meetings with food and beverage pack to prioritize the day and facilitates feedback from Pack Members Monitors performance of staff, providing real time feedback and coaching Participates in recruitment process and selection of talent for the F&B staff Partner with F&B leadership to develop and execute action plans related to guest service and Pack Member engagement measured through NPS and eNPS Participate in pack performance management including; employee reviews, corrective action, investigations, conflict resolution, etc. Maintains quality of operation by ensuring service excellence, ensuring adequate supply and food inventory levels, and operation of equipment by troubleshooting, maintenance, and/or calling for repair Assists in developing, implementing, and monitoring programs ensuring a safe facility that complies with all appropriate regulations-Ergonomics, Emergency Responses, Injury and Illness Prevention, and Hazard Communications Programs Basic Qualifications & Skills High School diploma or GED Minimum of 1 year experience in a food service leadership capacity Minimum of 1 year experience utilizing Point-of-Sale (POS) technology Experience with Microsoft Office and general software systems; proficiency in Excel, Word and Outlook Demonstrated customer service, conflict resolution, employee engagement, retention and team building skills Basic math skills (addition, subtraction, etc.) as they apply to cash handling Proficient in both written and spoken English Ability to work flexible schedule including nights, weekends, holidays as needed Desired Qualifications & Traits Associates degree or higher in hospitality or related field Prior experience with Micros POS Serve-Safe and/or TIPS certification Previous hotel experience, preferably in a large family resort or hotel Physical Requirements Able to lift up to 30lbs Able to bend, stretch, and twist Able to stand and walk for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Apr 30, 2024
Full time
Pay: $20 per hour At Great Wolf, the Food Outlet Supervisor brings joy to families through involvement in daily food outlet and lodge operations. This leadership role is critical in executing on business requirements, supporting the food and beverage team, and interacting with guest and pack members to enhance their experience and maximize profitability. Essential Duties & Responsibilities Supervises daily food outlet operations to ensure successful execution of all lodge standards and completion of daily tasks and assignments Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, ensuring staff breaks Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while always adhering to sanitation, safety, and alcohol beverage control policies Provides coaching, encouragement, and recognition to pack members regularly Understands and champions Great Wolf policies and procedures, and collaborates with Department and Lodge leadership in performance management of the department and its Pack Members Responds to pack/guest concerns and escalates to leadership as appropriate Understands and participates in scheduling of staff, execution of labor management and forecasting Provides supervisory and administrative support for food and beverage operations including; scheduling, payroll, time and attendance, reservations, inventory, receiving, birthday parties and personnel related matters Performs daily audits per procedure to ensure optimal operation to standards Conducts daily stand up meetings with food and beverage pack to prioritize the day and facilitates feedback from Pack Members Monitors performance of staff, providing real time feedback and coaching Participates in recruitment process and selection of talent for the F&B staff Partner with F&B leadership to develop and execute action plans related to guest service and Pack Member engagement measured through NPS and eNPS Participate in pack performance management including; employee reviews, corrective action, investigations, conflict resolution, etc. Maintains quality of operation by ensuring service excellence, ensuring adequate supply and food inventory levels, and operation of equipment by troubleshooting, maintenance, and/or calling for repair Assists in developing, implementing, and monitoring programs ensuring a safe facility that complies with all appropriate regulations-Ergonomics, Emergency Responses, Injury and Illness Prevention, and Hazard Communications Programs Basic Qualifications & Skills High School diploma or GED Minimum of 1 year experience in a food service leadership capacity Minimum of 1 year experience utilizing Point-of-Sale (POS) technology Experience with Microsoft Office and general software systems; proficiency in Excel, Word and Outlook Demonstrated customer service, conflict resolution, employee engagement, retention and team building skills Basic math skills (addition, subtraction, etc.) as they apply to cash handling Proficient in both written and spoken English Ability to work flexible schedule including nights, weekends, holidays as needed Desired Qualifications & Traits Associates degree or higher in hospitality or related field Prior experience with Micros POS Serve-Safe and/or TIPS certification Previous hotel experience, preferably in a large family resort or hotel Physical Requirements Able to lift up to 30lbs Able to bend, stretch, and twist Able to stand and walk for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
This is a full-time position within our manufacturing facility with opportunities for advancement! Who we are! Schwan's Company, a U.S. affiliate of the global lifestyle company CJ CheilJedang Corporation, is a leading U.S. manufacturer and marketer of quality foods offered through retail-grocery and food-service channels. Its many popular brands include Red Baron , Tony's , Big Daddy's , Villa Prima , and Freschetta pizza; Mrs. Smith's and Edwards desserts; Bibigo , and Pagoda Asian-style snacks. To learn more about Schwan's, visit . What we want to do for you! We offer eligible employees competitive pay and a comprehensive benefits package designed to assist employees and their families with their financial security, health, and well-being. Health, Life, Dental, and Vision Plans Earn up to 2 weeks paid time off during first year 401k with Company Match What we need from you: Here at Schwan's Company, we put a high priority on having safe, clean, and healthy workspaces. And we want individuals that take that seriously. Candidates with a high school diploma or equivalent are preferred Read and interpret basic technical documents Demonstrate knowledge of HACCP (Hazard Analysis Critical Control Points) as it applies to specific plant operations (HACCP certification preferred) Confirm a satisfactory current job performance and safety record Work in a variety of temperatures Learn and operate standard laboratory equipment and keep accurate documentation of daily information Communicate in English (verbally and through writing) to accurately create and document company reports Ability to read and understand product specifications and perform basic math functions Demonstrate solid interpersonal and communication skills and intermediate level proficiency in SAP, the Microsoft Office Suite to include Word, Excel, and PowerPoint Candidates receiving offers of employment will be required to complete a post-offer, pre-placement background check and drug screen Responsibilities: This position is responsible for performing a variety of quality assurance audits on incoming products in-process production as well as finished products to ensure that they meet regulatory and company standards of quality. This position also assists in planning and establishing additional FSQ activities and procedures Monitors daily adherence to Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) and reports issues to management Generates reports such as specification notices and trend analysis using Microsoft Windows, Word, and Excel; also processes transactions in SAP to release product from QA hold Verifies regulatory formula and procedural compliance of manufacturing systems and takes corrective action when necessary Documents review and verification to ensure compliance to company and regulatory requirements Must be able to work with Food Chemistry Microbiology Sensory and Product Development to gather samples and information needed for product testing Evaluates Certificate of Analysis data against specification and takes appropriate action when necessary Works with production management to rework product for most routine product quality issues Generates and maintains reports of all testing performed and all quality and food safety issues Conducts plant food safety/GMP orientation when necessary Performs associated formulation audits and quality checks as necessary and according to product specifications Complete the investigation and the documenting of incidents involving product/ingredient Food Safety issues The use of Personal Protective Equipment (PPE) is required; including but not limited to bump cap, safety glasses/goggles, ear plugs, hair and beard nets, gloves and safety shoes or rubber boots Responsible to conduct yourself in a manner consistent with company mission, values, code of ethics, policies, and other standards of conduct The employing subsidiaries of Schwan's Company are Equal Employment Opportunity Employers. All qualified applicants will receive consideration for employment without regard to disability, age, race, color, religion, gender, vet status, national origin, or other protected class.
Apr 30, 2024
Full time
This is a full-time position within our manufacturing facility with opportunities for advancement! Who we are! Schwan's Company, a U.S. affiliate of the global lifestyle company CJ CheilJedang Corporation, is a leading U.S. manufacturer and marketer of quality foods offered through retail-grocery and food-service channels. Its many popular brands include Red Baron , Tony's , Big Daddy's , Villa Prima , and Freschetta pizza; Mrs. Smith's and Edwards desserts; Bibigo , and Pagoda Asian-style snacks. To learn more about Schwan's, visit . What we want to do for you! We offer eligible employees competitive pay and a comprehensive benefits package designed to assist employees and their families with their financial security, health, and well-being. Health, Life, Dental, and Vision Plans Earn up to 2 weeks paid time off during first year 401k with Company Match What we need from you: Here at Schwan's Company, we put a high priority on having safe, clean, and healthy workspaces. And we want individuals that take that seriously. Candidates with a high school diploma or equivalent are preferred Read and interpret basic technical documents Demonstrate knowledge of HACCP (Hazard Analysis Critical Control Points) as it applies to specific plant operations (HACCP certification preferred) Confirm a satisfactory current job performance and safety record Work in a variety of temperatures Learn and operate standard laboratory equipment and keep accurate documentation of daily information Communicate in English (verbally and through writing) to accurately create and document company reports Ability to read and understand product specifications and perform basic math functions Demonstrate solid interpersonal and communication skills and intermediate level proficiency in SAP, the Microsoft Office Suite to include Word, Excel, and PowerPoint Candidates receiving offers of employment will be required to complete a post-offer, pre-placement background check and drug screen Responsibilities: This position is responsible for performing a variety of quality assurance audits on incoming products in-process production as well as finished products to ensure that they meet regulatory and company standards of quality. This position also assists in planning and establishing additional FSQ activities and procedures Monitors daily adherence to Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) and reports issues to management Generates reports such as specification notices and trend analysis using Microsoft Windows, Word, and Excel; also processes transactions in SAP to release product from QA hold Verifies regulatory formula and procedural compliance of manufacturing systems and takes corrective action when necessary Documents review and verification to ensure compliance to company and regulatory requirements Must be able to work with Food Chemistry Microbiology Sensory and Product Development to gather samples and information needed for product testing Evaluates Certificate of Analysis data against specification and takes appropriate action when necessary Works with production management to rework product for most routine product quality issues Generates and maintains reports of all testing performed and all quality and food safety issues Conducts plant food safety/GMP orientation when necessary Performs associated formulation audits and quality checks as necessary and according to product specifications Complete the investigation and the documenting of incidents involving product/ingredient Food Safety issues The use of Personal Protective Equipment (PPE) is required; including but not limited to bump cap, safety glasses/goggles, ear plugs, hair and beard nets, gloves and safety shoes or rubber boots Responsible to conduct yourself in a manner consistent with company mission, values, code of ethics, policies, and other standards of conduct The employing subsidiaries of Schwan's Company are Equal Employment Opportunity Employers. All qualified applicants will receive consideration for employment without regard to disability, age, race, color, religion, gender, vet status, national origin, or other protected class.
Overview: $17 / hour Minimum Age: 18+ An internship with Valleyfair Food and Beverage Warehouse will have a varied experience in all facets of Warehouse operations reporting directly to the Warehouse and Purchasing Manager. Throughout your internship you will learn more about key functions of the Food and Beverage Warehouse, such as, audits, requisitions, inventory procedures, purchase orders, invoicing, record keeping, software integration, receiving, order fulfillment, schematics, distribution, equipment, and warehouse operations. While you will get hands on experience working in the park, you will also: Learn about different areas of Food and Beverage operation. Interact with executive leaders to brainstorm and problem solve. Collaborate with team members to positively impact the business. Gain college credit - Valleyfair will work with you individually to meet school requirements. Make life-long friendships! Responsibilities include, but are not limited to: Auditing, inventory reporting and counting physical quantities as well and predicting ordering products. Working with pars and current on hand numbers. Administrative tasks such as entering PO's, working with vendors for order placement and delivery, entering transfers to profit centers around the park, entering invoicing and verifying pricing per our bid and contracts with vendors. Working directly with the operations team to verify quantities delivered and received. Receiving product, unloading and putting product in bins, Reviewing pick lists and orders from profit centers, building orders on pallets and staging for deliveries, delivering pallets to location. Keeping warehouse organized and notifying of any out of stock or issue with products. Interns will be responsible for all aspects of operation. These areas may include, supervision of other associates, as well as working with vendors and internal departments of Valleyfair. Mandatory completion of basic food safety and sanitation training provided by the division. Mandatory ServSafe Food and ServSafe Alcohol course completion and certification. Complete a capstone project to support your school's internship requirements. Responsibilities: During this internship program you will have the opportunity to see different areas of our Food and Beverage department, as well as understand how they work together to manage operations that are critical to Valleyfair. Internships will be specifically tailored to each intern and the requirements of their program. Qualifications: Take initiative and maintain the company's reputation and dedication to safety, service, courtesy, cleanliness, and integrity. Work collaboratively in a team setting and work independently. Utilize strong written and verbal communication skills, including speaking in front of groups. Utilize problem solving skills, including having the ability to remain patient, poised, and alert to cope with challenging/unique situations. Demonstrate strong time management, planning, and organizational skills in order to optimize productivity. Ability to work nights, weekends and holiday periods to meet business needs.
Apr 30, 2024
Full time
Overview: $17 / hour Minimum Age: 18+ An internship with Valleyfair Food and Beverage Warehouse will have a varied experience in all facets of Warehouse operations reporting directly to the Warehouse and Purchasing Manager. Throughout your internship you will learn more about key functions of the Food and Beverage Warehouse, such as, audits, requisitions, inventory procedures, purchase orders, invoicing, record keeping, software integration, receiving, order fulfillment, schematics, distribution, equipment, and warehouse operations. While you will get hands on experience working in the park, you will also: Learn about different areas of Food and Beverage operation. Interact with executive leaders to brainstorm and problem solve. Collaborate with team members to positively impact the business. Gain college credit - Valleyfair will work with you individually to meet school requirements. Make life-long friendships! Responsibilities include, but are not limited to: Auditing, inventory reporting and counting physical quantities as well and predicting ordering products. Working with pars and current on hand numbers. Administrative tasks such as entering PO's, working with vendors for order placement and delivery, entering transfers to profit centers around the park, entering invoicing and verifying pricing per our bid and contracts with vendors. Working directly with the operations team to verify quantities delivered and received. Receiving product, unloading and putting product in bins, Reviewing pick lists and orders from profit centers, building orders on pallets and staging for deliveries, delivering pallets to location. Keeping warehouse organized and notifying of any out of stock or issue with products. Interns will be responsible for all aspects of operation. These areas may include, supervision of other associates, as well as working with vendors and internal departments of Valleyfair. Mandatory completion of basic food safety and sanitation training provided by the division. Mandatory ServSafe Food and ServSafe Alcohol course completion and certification. Complete a capstone project to support your school's internship requirements. Responsibilities: During this internship program you will have the opportunity to see different areas of our Food and Beverage department, as well as understand how they work together to manage operations that are critical to Valleyfair. Internships will be specifically tailored to each intern and the requirements of their program. Qualifications: Take initiative and maintain the company's reputation and dedication to safety, service, courtesy, cleanliness, and integrity. Work collaboratively in a team setting and work independently. Utilize strong written and verbal communication skills, including speaking in front of groups. Utilize problem solving skills, including having the ability to remain patient, poised, and alert to cope with challenging/unique situations. Demonstrate strong time management, planning, and organizational skills in order to optimize productivity. Ability to work nights, weekends and holiday periods to meet business needs.
Overview Friendship Public Charter School operates a thriving network of college preparatory public charter schools. Headquartered in Washington, DC. Friendship serves over 4,800 students in preschool to grade 12 and guides a growing network of alumni to college completion annually. Our mission is to prepare students to become ethical, literate, well-rounded and self-sufficient citizens by providing a world-class education that motivates students to reach high academic standards, to enjoy learning, to achieve success, and to contribute actively to their communities. For 25 years, with the support and guidance of our exceptional faculty, our students have risen to the challenge with high graduation rates, college acceptances and unparalleled success academically and socially. Responsibilities Knowledge of quantity food production, standard sanitation and safety practices and procedures related to the preparation, serving and transporting of food Utilizing and supervising the use of commercial food service equipment Use the computer to communicate with sites, access information and place orders Estimate quantities needed and to order correct amounts for economical food service Assist in requisitioning, receiving, and storing foods and supplies Prepare, cook and bake a wide variety of food in large quantities Lift moderately heavy items and stand for sustained periods of time Supervise the operation of kitchen Maintain cooperative relationships with those contacted in the course of work Maintain proper care of equipment and ensure the sanitation of the kitchen Assist in inventory and maintaining records Qualifications Two years of experience in managing Computer experience (microsoft excel, microsoft word) Two years of experience in the preparation and serving of large quantities of food High school diploma or GED ServSafe Manager Certification FPCS's policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. This policy applies to recruitment and hiring, training, promotion, compensation, benefits, transfer, layoff, termination and all other terms and conditions of employment. Employment decisions at FPCS are based solely upon relevant criteria, including an individual's capabilities, qualifications, training, experience and suitability.
Apr 29, 2024
Full time
Overview Friendship Public Charter School operates a thriving network of college preparatory public charter schools. Headquartered in Washington, DC. Friendship serves over 4,800 students in preschool to grade 12 and guides a growing network of alumni to college completion annually. Our mission is to prepare students to become ethical, literate, well-rounded and self-sufficient citizens by providing a world-class education that motivates students to reach high academic standards, to enjoy learning, to achieve success, and to contribute actively to their communities. For 25 years, with the support and guidance of our exceptional faculty, our students have risen to the challenge with high graduation rates, college acceptances and unparalleled success academically and socially. Responsibilities Knowledge of quantity food production, standard sanitation and safety practices and procedures related to the preparation, serving and transporting of food Utilizing and supervising the use of commercial food service equipment Use the computer to communicate with sites, access information and place orders Estimate quantities needed and to order correct amounts for economical food service Assist in requisitioning, receiving, and storing foods and supplies Prepare, cook and bake a wide variety of food in large quantities Lift moderately heavy items and stand for sustained periods of time Supervise the operation of kitchen Maintain cooperative relationships with those contacted in the course of work Maintain proper care of equipment and ensure the sanitation of the kitchen Assist in inventory and maintaining records Qualifications Two years of experience in managing Computer experience (microsoft excel, microsoft word) Two years of experience in the preparation and serving of large quantities of food High school diploma or GED ServSafe Manager Certification FPCS's policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. This policy applies to recruitment and hiring, training, promotion, compensation, benefits, transfer, layoff, termination and all other terms and conditions of employment. Employment decisions at FPCS are based solely upon relevant criteria, including an individual's capabilities, qualifications, training, experience and suitability.
Overview: $17 / hour Minimum Age: 18+ An internship with Valleyfair Food and Beverage Warehouse will have a varied experience in all facets of Warehouse operations reporting directly to the Warehouse and Purchasing Manager. Throughout your internship you will learn more about key functions of the Food and Beverage Warehouse, such as, audits, requisitions, inventory procedures, purchase orders, invoicing, record keeping, software integration, receiving, order fulfillment, schematics, distribution, equipment, and warehouse operations. While you will get hands on experience working in the park, you will also: Learn about different areas of Food and Beverage operation. Interact with executive leaders to brainstorm and problem solve. Collaborate with team members to positively impact the business. Gain college credit - Valleyfair will work with you individually to meet school requirements. Make life-long friendships! Responsibilities include, but are not limited to: Auditing, inventory reporting and counting physical quantities as well and predicting ordering products. Working with pars and current on hand numbers. Administrative tasks such as entering PO's, working with vendors for order placement and delivery, entering transfers to profit centers around the park, entering invoicing and verifying pricing per our bid and contracts with vendors. Working directly with the operations team to verify quantities delivered and received. Receiving product, unloading and putting product in bins, Reviewing pick lists and orders from profit centers, building orders on pallets and staging for deliveries, delivering pallets to location. Keeping warehouse organized and notifying of any out of stock or issue with products. Interns will be responsible for all aspects of operation. These areas may include, supervision of other associates, as well as working with vendors and internal departments of Valleyfair. Mandatory completion of basic food safety and sanitation training provided by the division. Mandatory ServSafe Food and ServSafe Alcohol course completion and certification. Complete a capstone project to support your school's internship requirements. Responsibilities: During this internship program you will have the opportunity to see different areas of our Food and Beverage department, as well as understand how they work together to manage operations that are critical to Valleyfair. Internships will be specifically tailored to each intern and the requirements of their program. Qualifications: Take initiative and maintain the company's reputation and dedication to safety, service, courtesy, cleanliness, and integrity. Work collaboratively in a team setting and work independently. Utilize strong written and verbal communication skills, including speaking in front of groups. Utilize problem solving skills, including having the ability to remain patient, poised, and alert to cope with challenging/unique situations. Demonstrate strong time management, planning, and organizational skills in order to optimize productivity. Ability to work nights, weekends and holiday periods to meet business needs.
Apr 29, 2024
Full time
Overview: $17 / hour Minimum Age: 18+ An internship with Valleyfair Food and Beverage Warehouse will have a varied experience in all facets of Warehouse operations reporting directly to the Warehouse and Purchasing Manager. Throughout your internship you will learn more about key functions of the Food and Beverage Warehouse, such as, audits, requisitions, inventory procedures, purchase orders, invoicing, record keeping, software integration, receiving, order fulfillment, schematics, distribution, equipment, and warehouse operations. While you will get hands on experience working in the park, you will also: Learn about different areas of Food and Beverage operation. Interact with executive leaders to brainstorm and problem solve. Collaborate with team members to positively impact the business. Gain college credit - Valleyfair will work with you individually to meet school requirements. Make life-long friendships! Responsibilities include, but are not limited to: Auditing, inventory reporting and counting physical quantities as well and predicting ordering products. Working with pars and current on hand numbers. Administrative tasks such as entering PO's, working with vendors for order placement and delivery, entering transfers to profit centers around the park, entering invoicing and verifying pricing per our bid and contracts with vendors. Working directly with the operations team to verify quantities delivered and received. Receiving product, unloading and putting product in bins, Reviewing pick lists and orders from profit centers, building orders on pallets and staging for deliveries, delivering pallets to location. Keeping warehouse organized and notifying of any out of stock or issue with products. Interns will be responsible for all aspects of operation. These areas may include, supervision of other associates, as well as working with vendors and internal departments of Valleyfair. Mandatory completion of basic food safety and sanitation training provided by the division. Mandatory ServSafe Food and ServSafe Alcohol course completion and certification. Complete a capstone project to support your school's internship requirements. Responsibilities: During this internship program you will have the opportunity to see different areas of our Food and Beverage department, as well as understand how they work together to manage operations that are critical to Valleyfair. Internships will be specifically tailored to each intern and the requirements of their program. Qualifications: Take initiative and maintain the company's reputation and dedication to safety, service, courtesy, cleanliness, and integrity. Work collaboratively in a team setting and work independently. Utilize strong written and verbal communication skills, including speaking in front of groups. Utilize problem solving skills, including having the ability to remain patient, poised, and alert to cope with challenging/unique situations. Demonstrate strong time management, planning, and organizational skills in order to optimize productivity. Ability to work nights, weekends and holiday periods to meet business needs.
Overview: $17 / hour Minimum Age: 18+ An internship with Valleyfair Food and Beverage Warehouse will have a varied experience in all facets of Warehouse operations reporting directly to the Warehouse and Purchasing Manager. Throughout your internship you will learn more about key functions of the Food and Beverage Warehouse, such as, audits, requisitions, inventory procedures, purchase orders, invoicing, record keeping, software integration, receiving, order fulfillment, schematics, distribution, equipment, and warehouse operations. While you will get hands on experience working in the park, you will also: Learn about different areas of Food and Beverage operation. Interact with executive leaders to brainstorm and problem solve. Collaborate with team members to positively impact the business. Gain college credit - Valleyfair will work with you individually to meet school requirements. Make life-long friendships! Responsibilities include, but are not limited to: Auditing, inventory reporting and counting physical quantities as well and predicting ordering products. Working with pars and current on hand numbers. Administrative tasks such as entering PO's, working with vendors for order placement and delivery, entering transfers to profit centers around the park, entering invoicing and verifying pricing per our bid and contracts with vendors. Working directly with the operations team to verify quantities delivered and received. Receiving product, unloading and putting product in bins, Reviewing pick lists and orders from profit centers, building orders on pallets and staging for deliveries, delivering pallets to location. Keeping warehouse organized and notifying of any out of stock or issue with products. Interns will be responsible for all aspects of operation. These areas may include, supervision of other associates, as well as working with vendors and internal departments of Valleyfair. Mandatory completion of basic food safety and sanitation training provided by the division. Mandatory ServSafe Food and ServSafe Alcohol course completion and certification. Complete a capstone project to support your school's internship requirements. Responsibilities: During this internship program you will have the opportunity to see different areas of our Food and Beverage department, as well as understand how they work together to manage operations that are critical to Valleyfair. Internships will be specifically tailored to each intern and the requirements of their program. Qualifications: Take initiative and maintain the company's reputation and dedication to safety, service, courtesy, cleanliness, and integrity. Work collaboratively in a team setting and work independently. Utilize strong written and verbal communication skills, including speaking in front of groups. Utilize problem solving skills, including having the ability to remain patient, poised, and alert to cope with challenging/unique situations. Demonstrate strong time management, planning, and organizational skills in order to optimize productivity. Ability to work nights, weekends and holiday periods to meet business needs.
Apr 29, 2024
Full time
Overview: $17 / hour Minimum Age: 18+ An internship with Valleyfair Food and Beverage Warehouse will have a varied experience in all facets of Warehouse operations reporting directly to the Warehouse and Purchasing Manager. Throughout your internship you will learn more about key functions of the Food and Beverage Warehouse, such as, audits, requisitions, inventory procedures, purchase orders, invoicing, record keeping, software integration, receiving, order fulfillment, schematics, distribution, equipment, and warehouse operations. While you will get hands on experience working in the park, you will also: Learn about different areas of Food and Beverage operation. Interact with executive leaders to brainstorm and problem solve. Collaborate with team members to positively impact the business. Gain college credit - Valleyfair will work with you individually to meet school requirements. Make life-long friendships! Responsibilities include, but are not limited to: Auditing, inventory reporting and counting physical quantities as well and predicting ordering products. Working with pars and current on hand numbers. Administrative tasks such as entering PO's, working with vendors for order placement and delivery, entering transfers to profit centers around the park, entering invoicing and verifying pricing per our bid and contracts with vendors. Working directly with the operations team to verify quantities delivered and received. Receiving product, unloading and putting product in bins, Reviewing pick lists and orders from profit centers, building orders on pallets and staging for deliveries, delivering pallets to location. Keeping warehouse organized and notifying of any out of stock or issue with products. Interns will be responsible for all aspects of operation. These areas may include, supervision of other associates, as well as working with vendors and internal departments of Valleyfair. Mandatory completion of basic food safety and sanitation training provided by the division. Mandatory ServSafe Food and ServSafe Alcohol course completion and certification. Complete a capstone project to support your school's internship requirements. Responsibilities: During this internship program you will have the opportunity to see different areas of our Food and Beverage department, as well as understand how they work together to manage operations that are critical to Valleyfair. Internships will be specifically tailored to each intern and the requirements of their program. Qualifications: Take initiative and maintain the company's reputation and dedication to safety, service, courtesy, cleanliness, and integrity. Work collaboratively in a team setting and work independently. Utilize strong written and verbal communication skills, including speaking in front of groups. Utilize problem solving skills, including having the ability to remain patient, poised, and alert to cope with challenging/unique situations. Demonstrate strong time management, planning, and organizational skills in order to optimize productivity. Ability to work nights, weekends and holiday periods to meet business needs.
Pay: $19.50 per hour At Great Wolf, the Food Outlet Supervisor brings joy to families through involvement in daily food outlet and lodge operations. This leadership role is critical in executing on business requirements, supporting the food and beverage team, and interacting with guest and pack members to enhance their experience and maximize profitability. Essential Duties & Responsibilities Supervises daily food outlet operations to ensure successful execution of all lodge standards and completion of daily tasks and assignments Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, ensuring staff breaks Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while always adhering to sanitation, safety, and alcohol beverage control policies Provides coaching, encouragement, and recognition to pack members regularly Understands and champions Great Wolf policies and procedures, and collaborates with Department and Lodge leadership in performance management of the department and its Pack Members Responds to pack/guest concerns and escalates to leadership as appropriate Understands and participates in scheduling of staff, execution of labor management and forecasting Provides supervisory and administrative support for food and beverage operations including; scheduling, payroll, time and attendance, reservations, inventory, receiving, birthday parties and personnel related matters Performs daily audits per procedure to ensure optimal operation to standards Conducts daily stand up meetings with food and beverage pack to prioritize the day and facilitates feedback from Pack Members Monitors performance of staff, providing real time feedback and coaching Participates in recruitment process and selection of talent for the F&B staff Partner with F&B leadership to develop and execute action plans related to guest service and Pack Member engagement measured through NPS and eNPS Participate in pack performance management including; employee reviews, corrective action, investigations, conflict resolution, etc. Maintains quality of operation by ensuring service excellence, ensuring adequate supply and food inventory levels, and operation of equipment by troubleshooting, maintenance, and/or calling for repair Assists in developing, implementing, and monitoring programs ensuring a safe facility that complies with all appropriate regulations-Ergonomics, Emergency Responses, Injury and Illness Prevention, and Hazard Communications Programs Basic Qualifications & Skills High School diploma or GED Minimum of 1 year experience in a food service leadership capacity Minimum of 1 year experience utilizing Point-of-Sale (POS) technology Experience with Microsoft Office and general software systems; proficiency in Excel, Word and Outlook Demonstrated customer service, conflict resolution, employee engagement, retention and team building skills Basic math skills (addition, subtraction, etc.) as they apply to cash handling Proficient in both written and spoken English Ability to work flexible schedule including nights, weekends, holidays as needed Desired Qualifications & Traits Associates degree or higher in hospitality or related field Prior experience with Micros POS Serve-Safe and/or TIPS certification Previous hotel experience, preferably in a large family resort or hotel Physical Requirements Able to lift up to 30lbs Able to bend, stretch, and twist Able to stand and walk for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Apr 26, 2024
Full time
Pay: $19.50 per hour At Great Wolf, the Food Outlet Supervisor brings joy to families through involvement in daily food outlet and lodge operations. This leadership role is critical in executing on business requirements, supporting the food and beverage team, and interacting with guest and pack members to enhance their experience and maximize profitability. Essential Duties & Responsibilities Supervises daily food outlet operations to ensure successful execution of all lodge standards and completion of daily tasks and assignments Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, ensuring staff breaks Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while always adhering to sanitation, safety, and alcohol beverage control policies Provides coaching, encouragement, and recognition to pack members regularly Understands and champions Great Wolf policies and procedures, and collaborates with Department and Lodge leadership in performance management of the department and its Pack Members Responds to pack/guest concerns and escalates to leadership as appropriate Understands and participates in scheduling of staff, execution of labor management and forecasting Provides supervisory and administrative support for food and beverage operations including; scheduling, payroll, time and attendance, reservations, inventory, receiving, birthday parties and personnel related matters Performs daily audits per procedure to ensure optimal operation to standards Conducts daily stand up meetings with food and beverage pack to prioritize the day and facilitates feedback from Pack Members Monitors performance of staff, providing real time feedback and coaching Participates in recruitment process and selection of talent for the F&B staff Partner with F&B leadership to develop and execute action plans related to guest service and Pack Member engagement measured through NPS and eNPS Participate in pack performance management including; employee reviews, corrective action, investigations, conflict resolution, etc. Maintains quality of operation by ensuring service excellence, ensuring adequate supply and food inventory levels, and operation of equipment by troubleshooting, maintenance, and/or calling for repair Assists in developing, implementing, and monitoring programs ensuring a safe facility that complies with all appropriate regulations-Ergonomics, Emergency Responses, Injury and Illness Prevention, and Hazard Communications Programs Basic Qualifications & Skills High School diploma or GED Minimum of 1 year experience in a food service leadership capacity Minimum of 1 year experience utilizing Point-of-Sale (POS) technology Experience with Microsoft Office and general software systems; proficiency in Excel, Word and Outlook Demonstrated customer service, conflict resolution, employee engagement, retention and team building skills Basic math skills (addition, subtraction, etc.) as they apply to cash handling Proficient in both written and spoken English Ability to work flexible schedule including nights, weekends, holidays as needed Desired Qualifications & Traits Associates degree or higher in hospitality or related field Prior experience with Micros POS Serve-Safe and/or TIPS certification Previous hotel experience, preferably in a large family resort or hotel Physical Requirements Able to lift up to 30lbs Able to bend, stretch, and twist Able to stand and walk for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $20.86 per hour At Great Wolf, the Food Outlet Supervisor brings joy to families through involvement in daily food outlet and lodge operations. This leadership role is critical in executing on business requirements, supporting the food and beverage team, and interacting with guest and pack members to enhance their experience and maximize profitability. Essential Duties & Responsibilities Supervises daily food outlet operations to ensure successful execution of all lodge standards and completion of daily tasks and assignments Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, ensuring staff breaks Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while always adhering to sanitation, safety, and alcohol beverage control policies Provides coaching, encouragement, and recognition to pack members regularly Understands and champions Great Wolf policies and procedures, and collaborates with Department and Lodge leadership in performance management of the department and its Pack Members Responds to pack/guest concerns and escalates to leadership as appropriate Understands and participates in scheduling of staff, execution of labor management and forecasting Provides supervisory and administrative support for food and beverage operations including; scheduling, payroll, time and attendance, reservations, inventory, receiving, birthday parties and personnel related matters Performs daily audits per procedure to ensure optimal operation to standards Conducts daily stand up meetings with food and beverage pack to prioritize the day and facilitates feedback from Pack Members Monitors performance of staff, providing real time feedback and coaching Participates in recruitment process and selection of talent for the F&B staff Partner with F&B leadership to develop and execute action plans related to guest service and Pack Member engagement measured through NPS and eNPS Participate in pack performance management including; employee reviews, corrective action, investigations, conflict resolution, etc. Maintains quality of operation by ensuring service excellence, ensuring adequate supply and food inventory levels, and operation of equipment by troubleshooting, maintenance, and/or calling for repair Assists in developing, implementing, and monitoring programs ensuring a safe facility that complies with all appropriate regulations Ergonomics, Emergency Responses, Injury and Illness Prevention, and Hazard Communications Programs Basic Qualifications & Skills High School diploma or GED Minimum of 1 year experience in a food service leadership capacity Minimum of 1 year experience utilizing Point-of-Sale (POS) technology Experience with Microsoft Office and general software systems; proficiency in Excel, Word and Outlook Demonstrated customer service, conflict resolution, employee engagement, retention and team building skills Basic math skills (addition, subtraction, etc.) as they apply to cash handling Proficient in both written and spoken English Ability to work flexible schedule including nights, weekends, holidays as needed Desired Qualifications & Traits Associates degree or higher in hospitality or related field Prior experience with Micros POS Serve-Safe and/or TIPS certification Previous hotel experience, preferably in a large family resort or hotel Physical Requirements Able to lift up to 30lbs Able to bend, stretch, and twist Able to stand and walk for long periods of time Restaurant Supervisor: At Great Wolf, the Restaurant Supervisor is critical to ensuring exceptional hospitality and is responsible for overseeing restaurant operations and personnel, scheduling employees, and assisting with restaurant operations as needed. The Supervisor coordinates the work of restaurant staff to ensure efficient operations. Essential Duties & Responsibilities Ensures operational execution by communicating expectations to Lead Servers and restaurant staff to ensure restaurant operations are efficient and meet all set standards Provides administrative support for front of house operations including; scheduling, payroll, reservations, inventory, receiving, and personnel related matters Interacts with guests and pack members, provides feedback to staff throughout their shift to ensure quality service; works with management to investigate and resolve guest concerns Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, quality, and staff breaks and performance Ensures that restaurants are sanitized, cleaned, stocked, and setup correctly for opening and that they remain that way through the shift Communicates with fellow Supervisors through various shifts to ensure successful operations of the restaurant(s) Identify all Out of Order equipment and pass along to Manager for repair Support management in staff performance related matters including; employee reviews, corrective action, investigations, conflict resolution, etc. Assists with the coordination and execution of birthday parties Protects establishment and patrons by adhering to sanitation, safety, and alcohol beverage control policies Basic Qualifications & Skills Some High School education or equivalent 1+ year previous experience in a food service team lead capacity or leadership role 1+ year utilizing Point-of-Sale (POS) technology Basic mathematical skills (addition, subtraction, multiplication, and division) as they apply to cash handling Must be flexible regarding scheduling based on business demands, including nights, weekends, and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Prior experience with Micros POS Serve-Safe and/or TIPS certification Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Apr 24, 2024
Full time
Pay: $20.86 per hour At Great Wolf, the Food Outlet Supervisor brings joy to families through involvement in daily food outlet and lodge operations. This leadership role is critical in executing on business requirements, supporting the food and beverage team, and interacting with guest and pack members to enhance their experience and maximize profitability. Essential Duties & Responsibilities Supervises daily food outlet operations to ensure successful execution of all lodge standards and completion of daily tasks and assignments Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, ensuring staff breaks Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while always adhering to sanitation, safety, and alcohol beverage control policies Provides coaching, encouragement, and recognition to pack members regularly Understands and champions Great Wolf policies and procedures, and collaborates with Department and Lodge leadership in performance management of the department and its Pack Members Responds to pack/guest concerns and escalates to leadership as appropriate Understands and participates in scheduling of staff, execution of labor management and forecasting Provides supervisory and administrative support for food and beverage operations including; scheduling, payroll, time and attendance, reservations, inventory, receiving, birthday parties and personnel related matters Performs daily audits per procedure to ensure optimal operation to standards Conducts daily stand up meetings with food and beverage pack to prioritize the day and facilitates feedback from Pack Members Monitors performance of staff, providing real time feedback and coaching Participates in recruitment process and selection of talent for the F&B staff Partner with F&B leadership to develop and execute action plans related to guest service and Pack Member engagement measured through NPS and eNPS Participate in pack performance management including; employee reviews, corrective action, investigations, conflict resolution, etc. Maintains quality of operation by ensuring service excellence, ensuring adequate supply and food inventory levels, and operation of equipment by troubleshooting, maintenance, and/or calling for repair Assists in developing, implementing, and monitoring programs ensuring a safe facility that complies with all appropriate regulations Ergonomics, Emergency Responses, Injury and Illness Prevention, and Hazard Communications Programs Basic Qualifications & Skills High School diploma or GED Minimum of 1 year experience in a food service leadership capacity Minimum of 1 year experience utilizing Point-of-Sale (POS) technology Experience with Microsoft Office and general software systems; proficiency in Excel, Word and Outlook Demonstrated customer service, conflict resolution, employee engagement, retention and team building skills Basic math skills (addition, subtraction, etc.) as they apply to cash handling Proficient in both written and spoken English Ability to work flexible schedule including nights, weekends, holidays as needed Desired Qualifications & Traits Associates degree or higher in hospitality or related field Prior experience with Micros POS Serve-Safe and/or TIPS certification Previous hotel experience, preferably in a large family resort or hotel Physical Requirements Able to lift up to 30lbs Able to bend, stretch, and twist Able to stand and walk for long periods of time Restaurant Supervisor: At Great Wolf, the Restaurant Supervisor is critical to ensuring exceptional hospitality and is responsible for overseeing restaurant operations and personnel, scheduling employees, and assisting with restaurant operations as needed. The Supervisor coordinates the work of restaurant staff to ensure efficient operations. Essential Duties & Responsibilities Ensures operational execution by communicating expectations to Lead Servers and restaurant staff to ensure restaurant operations are efficient and meet all set standards Provides administrative support for front of house operations including; scheduling, payroll, reservations, inventory, receiving, and personnel related matters Interacts with guests and pack members, provides feedback to staff throughout their shift to ensure quality service; works with management to investigate and resolve guest concerns Assists with the overall operation of the restaurant(s) including; Point of Sale transactions, expediting, re-stocking, quality, and staff breaks and performance Ensures that restaurants are sanitized, cleaned, stocked, and setup correctly for opening and that they remain that way through the shift Communicates with fellow Supervisors through various shifts to ensure successful operations of the restaurant(s) Identify all Out of Order equipment and pass along to Manager for repair Support management in staff performance related matters including; employee reviews, corrective action, investigations, conflict resolution, etc. Assists with the coordination and execution of birthday parties Protects establishment and patrons by adhering to sanitation, safety, and alcohol beverage control policies Basic Qualifications & Skills Some High School education or equivalent 1+ year previous experience in a food service team lead capacity or leadership role 1+ year utilizing Point-of-Sale (POS) technology Basic mathematical skills (addition, subtraction, multiplication, and division) as they apply to cash handling Must be flexible regarding scheduling based on business demands, including nights, weekends, and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Prior experience with Micros POS Serve-Safe and/or TIPS certification Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. In the absence of the Dining Services Director, will also support Dietary Aide as necessary and direct other employees with approval. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Experience in food preparation preferred. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
May 01, 2024
Full time
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. In the absence of the Dining Services Director, will also support Dietary Aide as necessary and direct other employees with approval. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Experience in food preparation preferred. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
Healthcare Services Group, Inc.
Carnegie, Pennsylvania
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. In the absence of the Dining Services Director, will also support Dietary Aide as necessary and direct other employees with approval. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Experience in food preparation preferred. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
May 01, 2024
Full time
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Cook - Prepares and serves food, including texture modified and therapeutic diets following facility menus, current applicable federal, state, and local standards, guidelines and regulations, in line with our established policies and procedures to ensure that quality dining services, as may be directed by the Dining Services Director, are provided at all times. Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed. In the absence of the Dining Services Director, will also support Dietary Aide as necessary and direct other employees with approval. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. A high school diploma or equivalent is pref erred. Experience in food preparation preferred. May be required to complete an approved sanitation and safety course. Current ServSafe or Food Handler certification is required based on State / County law. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.