Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.JOB SUMMARY: Responsible for providing superior service to both the internal and external customers for all Food Outlets at Harrah's and Harveys. The incumbent is also responsible for providing high quality baked goods to all Harrah's and Harveys food outlets, including Starbucks. Also, to assist the Chefs and Shift Leaders, in the overall smooth production of all breads, pastries and other bakery items.KEY JOB FUNCTIONS: Provides superior customer service, positively effects interactions with external and internal customers and team members and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with team members. Receives, stores, rotates and distributes bakery supplies and products in and around production areas. Accurately scales and measures all ingredients needed of daily production assignments, including but not limited to dry goods and leavenings, as well as portioning out doughs and batters within allowable tolerances as directed. Prepares correct amount of back-up products; correctly date, label and stores, communicates with supervisor. Correctly fills out warehouse and direct order forms. Notifies Supervisor when products run low or did not arrive on time. Prepares pastries, tortes, tarts, pies, strudel, bombes, Bavarian creams, Joconde, bread doughs and derivatives thereof, cake batters, Pate Sucr e, Pate a Choux, Pate Sable, quick breads, a variety of base doughs, batters and fillings and derivatives thereof, as well as batters for buffet-style pastries, etc. Prepares, fills and finishes Wedding Cakes, Birthday Cakes and Special Occasion Cakes with upscale decorations, including but not limited to Ganache, rolled fondant, marzipan, butter cream and other coatings as requested by guests. Participates in production of upscale banquet dessert items, plated sampler desserts, and others as needed Maintains the Bakery and its equipment in a sanitary condition. Assists the Bakers as assigned or needed.Ensures production runs smoothly, effectively, accurately. Communicates any production issues to supervisor.EDUCATION and/or EXPERIENCE: Associate Degree in Culinary Arts or equivalent experience Previous experience in a hotel of retail bakery required, 2 - 3 years' experience preferred. QUALIFICATIONS: Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others. Knowledge of general baking principles Ability to interpret formulas, calculate quantity conversions, and understand product directions. Ability to communicate effectively at all times with all levels of team members. Ability to correctly prepare foods for which responsible. Ability to review and comprehend all necessary documentation. Ability to use all equipment associated with the position, including but not limited to mixers, sheeter, dough machines, proof boxes. Ability to work unsupervised. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling team member conflicts. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to stand and walk for 8 hours. Ability to lift and carry 50 pounds so as to be able to move all necessary stock around the work area. Ability to hold, grasp, have hand-eye coordination, use repetitive hand motion. Must be able to respond to visual and aural cues. Ability to hear, visually inspect color distinction. Ability to climb a step stool. Must be able to work inside and maneuver throughout the bakery. Must be able to push or pull food carts weighing up to 450 pounds. Must be able to lift pans of hot foods and bowls and trays of cold food. Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the bakery. Ability to frequently tolerate dust. Ability to occasionally tolerate fumes, chemicals and gasses. Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero. Ability to frequently tolerate high noise levels. Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.JOB SUMMARY: Responsible for providing superior service to both the internal and external customers for all Food Outlets at Harrah's and Harveys. The incumbent is also responsible for providing high quality baked goods to all Harrah's and Harveys food outlets, including Starbucks. Also, to assist the Chefs and Shift Leaders, in the overall smooth production of all breads, pastries and other bakery items.KEY JOB FUNCTIONS: Provides superior customer service, positively effects interactions with external and internal customers and team members and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with team members. Receives, stores, rotates and distributes bakery supplies and products in and around production areas. Accurately scales and measures all ingredients needed of daily production assignments, including but not limited to dry goods and leavenings, as well as portioning out doughs and batters within allowable tolerances as directed. Prepares correct amount of back-up products; correctly date, label and stores, communicates with supervisor. Correctly fills out warehouse and direct order forms. Notifies Supervisor when products run low or did not arrive on time. Prepares pastries, tortes, tarts, pies, strudel, bombes, Bavarian creams, Joconde, bread doughs and derivatives thereof, cake batters, Pate Sucr e, Pate a Choux, Pate Sable, quick breads, a variety of base doughs, batters and fillings and derivatives thereof, as well as batters for buffet-style pastries, etc. Prepares, fills and finishes Wedding Cakes, Birthday Cakes and Special Occasion Cakes with upscale decorations, including but not limited to Ganache, rolled fondant, marzipan, butter cream and other coatings as requested by guests. Participates in production of upscale banquet dessert items, plated sampler desserts, and others as needed Maintains the Bakery and its equipment in a sanitary condition. Assists the Bakers as assigned or needed.Ensures production runs smoothly, effectively, accurately. Communicates any production issues to supervisor.EDUCATION and/or EXPERIENCE: Associate Degree in Culinary Arts or equivalent experience Previous experience in a hotel of retail bakery required, 2 - 3 years' experience preferred. QUALIFICATIONS: Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others. Knowledge of general baking principles Ability to interpret formulas, calculate quantity conversions, and understand product directions. Ability to communicate effectively at all times with all levels of team members. Ability to correctly prepare foods for which responsible. Ability to review and comprehend all necessary documentation. Ability to use all equipment associated with the position, including but not limited to mixers, sheeter, dough machines, proof boxes. Ability to work unsupervised. Must be able to work independently. Must be able to respond calmly and make rational decisions when handling team member conflicts. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to stand and walk for 8 hours. Ability to lift and carry 50 pounds so as to be able to move all necessary stock around the work area. Ability to hold, grasp, have hand-eye coordination, use repetitive hand motion. Must be able to respond to visual and aural cues. Ability to hear, visually inspect color distinction. Ability to climb a step stool. Must be able to work inside and maneuver throughout the bakery. Must be able to push or pull food carts weighing up to 450 pounds. Must be able to lift pans of hot foods and bowls and trays of cold food. Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the bakery. Ability to frequently tolerate dust. Ability to occasionally tolerate fumes, chemicals and gasses. Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero. Ability to frequently tolerate high noise levels. Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Artists, visionaries, storytellers-that's the Pastry teams at the Disneyland Resort. Whether you are looking for exquisite Signature Fine Dining Pastry environments at the Grand Californian Hotel & Spa or incredible, high volume production and magic at the Central Bakery, exciting opportunities await! Pastry opportunities may include: Pastry Line/Dinner Cook Pastry Cook/Baker Basic Qualifications : Passion for Pastry & Baking and delighting our Guests with food! Strong experience with cakes, plated desserts and working in banquets and restaurant environments Minimum 2 years of experience in culinary field/high volume restaurant or Culinary Degree and 2 years related experience You must be at least 18 years of age to be considered for this role Proven ability to read and understand recipes in a mass volume environment Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Strong listening skills and ability to follow direction Additional Information : SCHEDULE AVAILABILITY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. SUBMITTING YOUR APPLICATION After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our recent Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click HERE KEYWORD: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort Roles, hiring bonus, hiringbonus, incentive, DLRCulinary, DLR Culinary This posting is seeking candidates to fill multiple roles in California. The pay rate for this Pastry Line/Dinner Cook role is $27.00 per hour. The pay rate for this Pastry Cook/Baker role is $25.20 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: .
Apr 19, 2024
Full time
Artists, visionaries, storytellers-that's the Pastry teams at the Disneyland Resort. Whether you are looking for exquisite Signature Fine Dining Pastry environments at the Grand Californian Hotel & Spa or incredible, high volume production and magic at the Central Bakery, exciting opportunities await! Pastry opportunities may include: Pastry Line/Dinner Cook Pastry Cook/Baker Basic Qualifications : Passion for Pastry & Baking and delighting our Guests with food! Strong experience with cakes, plated desserts and working in banquets and restaurant environments Minimum 2 years of experience in culinary field/high volume restaurant or Culinary Degree and 2 years related experience You must be at least 18 years of age to be considered for this role Proven ability to read and understand recipes in a mass volume environment Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Strong listening skills and ability to follow direction Additional Information : SCHEDULE AVAILABILITY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am. SUBMITTING YOUR APPLICATION After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page. Ready to learn more about the exciting Culinary opportunities at the Disneyland Resort? Watch our recent Virtual Culinary Webinar and hear directly from our chefs and discover all the possibilities a career with Disney Culinary could provide. Learn about the variety of experiences and cuisines our teams bring to life! To watch the recording, click HERE KEYWORD: DLR CASTING, dlrcasting, DLRCulinary, DLR Culinary, Disneyland Resort Casting Hourly Jobs, DLRResortRoles, DLR Resort Roles, hiring bonus, hiringbonus, incentive, DLRCulinary, DLR Culinary This posting is seeking candidates to fill multiple roles in California. The pay rate for this Pastry Line/Dinner Cook role is $27.00 per hour. The pay rate for this Pastry Cook/Baker role is $25.20 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits. To learn more about our benefits visit: .
Harrah's New Orleans Casino & Hotel, a Caesars Entertainment company, earned recognition by The Time-Picayune and The New Orleans Advocate as one of the Top Workplaces for 2022 in the Greater New Orleans. As a destination property in the heart of the city, Harrah's New Orleans is looking for fun, professional, and responsible Krewe Members who love delivering extraordinary services to our guests. If you enjoy working in a fun and fast-paced environment, we may have a career opportunity for youBam Emeril Lagasse's first French-inspired restaurant concept-Emeril's Brasserie will bring the signature Creole flavors he is famous for, to classic French-inspired dishes. The restaurant will encompass full-service breakfast, lunch and dinner dining options, delicious cocktails, as well as a fast-casual coffee shop and bakery called Petite Brasserie.BENEFITS: Harrah's New Orleans is proud to offer our Krewe a professional, fun, and welcoming atmosphere. Our employees also enjoy exclusive benefits, such as:FREE Employee ParkingDiscounted Bus PassesFree Employee Assistance ProgramFun and Free Employee EventsPay: $4.35 per hour + Tips (Full Time)JOB SUMMARY: The Food Server at Emeril's Brasserie (inside Harrah's Casino) provides fast, friendly, professional and responsive customer service to restaurant guests, restaurant staff and culinary production team.ESSENTIAL JOB FUNCTIONS:Greets and makes welcome each guest seated in assigned station. Takes initial food and/or beverage order within five minutes of being seated.Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).Suggests items to guests based on expressed guest preferences.Up-sells appetizers, beverages, desserts in accordance with restaurant service standards.Correctly enters food and beverage orders into the POS system to ensure accurate preparation of product.Delivers prepared food to the appropriate guest within two minutes of completed production of order.Returns to table within three minutes of order delivery to ascertain guest level of satisfaction.Resolves service issues according to the service recovery toolbox.Itemizes totals and presents check for payment to correct customers.Thanks customers, invites them back, wishes them luck and makes it easy for them to get back in play.Assists bus persons, as necessary, in bussing, cleaning and setting tables.Wipes counter areas, sinks and floors as required to maintain a clean and safe work station.Maintains cleanliness of designated areas as directed in accordance with established health and safety standards.Deep cleans restaurant equipment (tables, chairs, booths, soda and juice dispensers, coffee machines) as scheduled or required.Operates and maintains equipment as required in accordance with established guidelines and safety pletes assigned side work as directed.Provides personalized service and uses guests' names and preferences.Recognizes Diamond and Platinum players and ensures they receive the appropriate service.Knows and promotes current casino events and programs and can give directions to all casino areas.QUALIFICATIONS:Must be at least 21 years of age.High school diploma or GED required.Previous food server experience in a high volume restaurant preferred.Must be able to read, write, speak and understand English.Must possess excellent customer service/communication skills.Available to work required schedule which may include nights, weekends, and holidays needed.Must be able to maintain a neat, professional, well-groomed appearance and uphold company appearance/dress standards.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:Must be physically mobile with reasonable accommodation.Must be able to respond to visual and oral cues.Must be able to lift and carry up to 35 lbs. (glass racks, coffee urns, bins of flatware, supplies to restock service stations).Must be able to lift trays with food (30 lbs.) above shoulder level.Must be able to push or pull 50 lbs. (tables and chairs as required to provide appropriate seating arrangements for customers).Must be able to reach above and below the shoulder, grip small items (i.e. flatware, plates, cups, glasses), bend, stoop and twist while carrying restaurant stock to and from supply areas; able to reach across tables; able to stand and walk for up to four hours; able to use hand motions when cleaning and wiping counters and table tops.Able to tolerate second-hand smoke, noise and bright lights.Able to work at a fast pace in an often crowded/noisy environment.GAMING PERMIT: N/AFor more career opportunities, please visit Caesars Entertainment / Harrah's New Orleans career website at (Search by location: New Orleans, LA)
Apr 07, 2024
Full time
Harrah's New Orleans Casino & Hotel, a Caesars Entertainment company, earned recognition by The Time-Picayune and The New Orleans Advocate as one of the Top Workplaces for 2022 in the Greater New Orleans. As a destination property in the heart of the city, Harrah's New Orleans is looking for fun, professional, and responsible Krewe Members who love delivering extraordinary services to our guests. If you enjoy working in a fun and fast-paced environment, we may have a career opportunity for youBam Emeril Lagasse's first French-inspired restaurant concept-Emeril's Brasserie will bring the signature Creole flavors he is famous for, to classic French-inspired dishes. The restaurant will encompass full-service breakfast, lunch and dinner dining options, delicious cocktails, as well as a fast-casual coffee shop and bakery called Petite Brasserie.BENEFITS: Harrah's New Orleans is proud to offer our Krewe a professional, fun, and welcoming atmosphere. Our employees also enjoy exclusive benefits, such as:FREE Employee ParkingDiscounted Bus PassesFree Employee Assistance ProgramFun and Free Employee EventsPay: $4.35 per hour + Tips (Full Time)JOB SUMMARY: The Food Server at Emeril's Brasserie (inside Harrah's Casino) provides fast, friendly, professional and responsive customer service to restaurant guests, restaurant staff and culinary production team.ESSENTIAL JOB FUNCTIONS:Greets and makes welcome each guest seated in assigned station. Takes initial food and/or beverage order within five minutes of being seated.Maintain current and accurate information regarding menu (i.e. preparation techniques, seasonings, ingredients and plate presentation).Suggests items to guests based on expressed guest preferences.Up-sells appetizers, beverages, desserts in accordance with restaurant service standards.Correctly enters food and beverage orders into the POS system to ensure accurate preparation of product.Delivers prepared food to the appropriate guest within two minutes of completed production of order.Returns to table within three minutes of order delivery to ascertain guest level of satisfaction.Resolves service issues according to the service recovery toolbox.Itemizes totals and presents check for payment to correct customers.Thanks customers, invites them back, wishes them luck and makes it easy for them to get back in play.Assists bus persons, as necessary, in bussing, cleaning and setting tables.Wipes counter areas, sinks and floors as required to maintain a clean and safe work station.Maintains cleanliness of designated areas as directed in accordance with established health and safety standards.Deep cleans restaurant equipment (tables, chairs, booths, soda and juice dispensers, coffee machines) as scheduled or required.Operates and maintains equipment as required in accordance with established guidelines and safety pletes assigned side work as directed.Provides personalized service and uses guests' names and preferences.Recognizes Diamond and Platinum players and ensures they receive the appropriate service.Knows and promotes current casino events and programs and can give directions to all casino areas.QUALIFICATIONS:Must be at least 21 years of age.High school diploma or GED required.Previous food server experience in a high volume restaurant preferred.Must be able to read, write, speak and understand English.Must possess excellent customer service/communication skills.Available to work required schedule which may include nights, weekends, and holidays needed.Must be able to maintain a neat, professional, well-groomed appearance and uphold company appearance/dress standards.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:Must be physically mobile with reasonable accommodation.Must be able to respond to visual and oral cues.Must be able to lift and carry up to 35 lbs. (glass racks, coffee urns, bins of flatware, supplies to restock service stations).Must be able to lift trays with food (30 lbs.) above shoulder level.Must be able to push or pull 50 lbs. (tables and chairs as required to provide appropriate seating arrangements for customers).Must be able to reach above and below the shoulder, grip small items (i.e. flatware, plates, cups, glasses), bend, stoop and twist while carrying restaurant stock to and from supply areas; able to reach across tables; able to stand and walk for up to four hours; able to use hand motions when cleaning and wiping counters and table tops.Able to tolerate second-hand smoke, noise and bright lights.Able to work at a fast pace in an often crowded/noisy environment.GAMING PERMIT: N/AFor more career opportunities, please visit Caesars Entertainment / Harrah's New Orleans career website at (Search by location: New Orleans, LA)
Harrah's New Orleans Casino & Hotel, a Caesars Entertainment company, earned recognition by The Time-Picayune and The New Orleans Advocate as one of the Top Workplaces for 2022 in the Greater New Orleans. As a destination property in the heart of the city, Harrah's New Orleans is looking for fun, professional, and responsible Krewe Members who love delivering extraordinary services to our guests. If you enjoy working in a fun and fast-paced environment, we may have a career opportunity for youBam Emeril Lagasse's first French-inspired restaurant concept-Emeril's Brasserie will bring the signature Creole flavors he is famous for, to classic French-inspired dishes. The restaurant will encompass full-service breakfast, lunch and dinner dining options, delicious cocktails, as well as a fast-casual coffee shop and bakery called Petite Brasserie.BENEFITS: Harrah's New Orleans is proud to offer our Krewe a professional, fun, and welcoming atmosphere. Our employees also enjoy exclusive benefits, such as: FREE Employee Parking Discounted Bus Passes Free Employee Assistance Program Employee Discount Program on Hotel Rooms Fun and Free Employee EventsJOB SUMMARY: The Bartender at Emeril's Brasserie provides friendly, excellent service to every customer who approaches the bar. Prepares and pours drinks for customers. Job Type: Full-time Salary: From $6.75 per hourESSENTIAL JOB FUNCTIONS: Prepares ordered drinks with proper portions and ingredients such as wine, liquor and related bar service to guests at assigned stations. Operates a cash register, ringing the proper amount into the register and giving the guest or server the correct change. Provides a great experience for every guest every time through courteous interaction. Possesses complete knowledge and service of food/drinks, and as such, is responsible for guest satisfaction. Maintains a respectful control over guests at all times. Anticipates the needs and situations before they happen. Possesses a keen sense of timing and is capable of discreetly speeding up or slowing down his/her station as necessary. Sets the tone and style of his/her station. Acts in an enthusiastic manner. Presents a positive and helpful attitude to all guests. Mixes drinks according to prescribed recipes; keeps station stocked with all liquor, glasses and accessories necessary; accounts for all beginning cash register bank, all cash, complimentary drinks and charge receipts. Resourceful with beverages, fruit and supplies in order to maintain low beverage costs. Acts as a role model to other employees and always presents oneself as a credit to Harrah's and encourages others to do the same. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.QUALIFICATIONS: Must be at least 21 years old or older High school diploma or GED required. Previous bartending experience required. Knowledge of operating cash register and bar equipment is required. Must be at least 21 years of age and must be a certified bartender. Flexibility in fingers and hands to operate cash register and beverage guns; pickup glasses, ice scoop and use a shot glass to measure liquor according to procedure. Mathematical ability including the ability to add and subtract. Ability to work with hands in ice for period up to 4 hours. Ability to stand and walk for periods of up to 4 hours. Must have excellent customer service and communication skills. Must be able to get along with co-workers and work as a team. Must present a well-groomed appearance. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to maneuver inside assigned bar area in the casino. Must be able to lift up to 75 pounds. Must be able to use hand motions when preparing and pouring all types of drinks for customers and servers. Must be able to use hand motion when cleaning and wiping bar areas. Must be able to bend, pull and carry bar stock to and from refrigerators and cabinets. Must be able to complete required paperwork or cash transactions. Must be able to continuously and quickly maneuver around assigned areas for an entire shift. Must have the dexterity to grip necessary items (glasses, pens, pads, garnishments, money, etc.). Must be able to operate the following equipment: cash register, juice guns, cutting boards, liquor guns, soda guns, ice machines, shot glasses, mixers, pourers, knives, coffee machines, frozen drink machine, ice tea machines, and other necessary equipment. Must be able to tolerate areas containing secondary smoke. Must be able to work at a fast pace and in stressful situations. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues.
Mar 28, 2024
Full time
Harrah's New Orleans Casino & Hotel, a Caesars Entertainment company, earned recognition by The Time-Picayune and The New Orleans Advocate as one of the Top Workplaces for 2022 in the Greater New Orleans. As a destination property in the heart of the city, Harrah's New Orleans is looking for fun, professional, and responsible Krewe Members who love delivering extraordinary services to our guests. If you enjoy working in a fun and fast-paced environment, we may have a career opportunity for youBam Emeril Lagasse's first French-inspired restaurant concept-Emeril's Brasserie will bring the signature Creole flavors he is famous for, to classic French-inspired dishes. The restaurant will encompass full-service breakfast, lunch and dinner dining options, delicious cocktails, as well as a fast-casual coffee shop and bakery called Petite Brasserie.BENEFITS: Harrah's New Orleans is proud to offer our Krewe a professional, fun, and welcoming atmosphere. Our employees also enjoy exclusive benefits, such as: FREE Employee Parking Discounted Bus Passes Free Employee Assistance Program Employee Discount Program on Hotel Rooms Fun and Free Employee EventsJOB SUMMARY: The Bartender at Emeril's Brasserie provides friendly, excellent service to every customer who approaches the bar. Prepares and pours drinks for customers. Job Type: Full-time Salary: From $6.75 per hourESSENTIAL JOB FUNCTIONS: Prepares ordered drinks with proper portions and ingredients such as wine, liquor and related bar service to guests at assigned stations. Operates a cash register, ringing the proper amount into the register and giving the guest or server the correct change. Provides a great experience for every guest every time through courteous interaction. Possesses complete knowledge and service of food/drinks, and as such, is responsible for guest satisfaction. Maintains a respectful control over guests at all times. Anticipates the needs and situations before they happen. Possesses a keen sense of timing and is capable of discreetly speeding up or slowing down his/her station as necessary. Sets the tone and style of his/her station. Acts in an enthusiastic manner. Presents a positive and helpful attitude to all guests. Mixes drinks according to prescribed recipes; keeps station stocked with all liquor, glasses and accessories necessary; accounts for all beginning cash register bank, all cash, complimentary drinks and charge receipts. Resourceful with beverages, fruit and supplies in order to maintain low beverage costs. Acts as a role model to other employees and always presents oneself as a credit to Harrah's and encourages others to do the same. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.QUALIFICATIONS: Must be at least 21 years old or older High school diploma or GED required. Previous bartending experience required. Knowledge of operating cash register and bar equipment is required. Must be at least 21 years of age and must be a certified bartender. Flexibility in fingers and hands to operate cash register and beverage guns; pickup glasses, ice scoop and use a shot glass to measure liquor according to procedure. Mathematical ability including the ability to add and subtract. Ability to work with hands in ice for period up to 4 hours. Ability to stand and walk for periods of up to 4 hours. Must have excellent customer service and communication skills. Must be able to get along with co-workers and work as a team. Must present a well-groomed appearance. Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Must be able to maneuver inside assigned bar area in the casino. Must be able to lift up to 75 pounds. Must be able to use hand motions when preparing and pouring all types of drinks for customers and servers. Must be able to use hand motion when cleaning and wiping bar areas. Must be able to bend, pull and carry bar stock to and from refrigerators and cabinets. Must be able to complete required paperwork or cash transactions. Must be able to continuously and quickly maneuver around assigned areas for an entire shift. Must have the dexterity to grip necessary items (glasses, pens, pads, garnishments, money, etc.). Must be able to operate the following equipment: cash register, juice guns, cutting boards, liquor guns, soda guns, ice machines, shot glasses, mixers, pourers, knives, coffee machines, frozen drink machine, ice tea machines, and other necessary equipment. Must be able to tolerate areas containing secondary smoke. Must be able to work at a fast pace and in stressful situations. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Checks production schedule to quantity of goods to bake according to production schedule. Measures and mixes ingredients for all recipes by hand or using electric mixer. Places shaped dough in greased or floured pans. Spreads or sprinkles topping such as jelly, cinnamon, and poppy seeds on specialties. Places pans of dough in proof box to rise. Inserts pans of raised dough in oven to bake. Adjusts drafts or thermostatic controls to regulate oven temperature. Removes baked goods from oven and places goods on cooling rack. Has pastry experience and knowledge to bake pies, cakes, cookies, and other pastries. Able to finish and decorate cakes, petit fours and mini desserts. Promote outstanding guest relations. Support and maintain Horseshoe courtesy guidelines. Perform other duties as assigned.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.EDUCATION and/or EXPERIENCE: High school diploma or General Education Degree (GED) Minimum 1 year work experience in a restaurant or bakery.LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Must be able to respond to visual and aural cues.REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.PHYSICAL DEMANDS: The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to maneuver to all areas of the Casino. Must be able to lift up to 50 pounds Must be able to bend, reach, kneel, twist and grip items while working at assigned area. Must be able to stand for the majority of assigned shift.
Apr 14, 2024
Full time
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Checks production schedule to quantity of goods to bake according to production schedule. Measures and mixes ingredients for all recipes by hand or using electric mixer. Places shaped dough in greased or floured pans. Spreads or sprinkles topping such as jelly, cinnamon, and poppy seeds on specialties. Places pans of dough in proof box to rise. Inserts pans of raised dough in oven to bake. Adjusts drafts or thermostatic controls to regulate oven temperature. Removes baked goods from oven and places goods on cooling rack. Has pastry experience and knowledge to bake pies, cakes, cookies, and other pastries. Able to finish and decorate cakes, petit fours and mini desserts. Promote outstanding guest relations. Support and maintain Horseshoe courtesy guidelines. Perform other duties as assigned.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.EDUCATION and/or EXPERIENCE: High school diploma or General Education Degree (GED) Minimum 1 year work experience in a restaurant or bakery.LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Must be able to respond to visual and aural cues.REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.PHYSICAL DEMANDS: The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to maneuver to all areas of the Casino. Must be able to lift up to 50 pounds Must be able to bend, reach, kneel, twist and grip items while working at assigned area. Must be able to stand for the majority of assigned shift.
Starting at $14.00EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following)Provides quality beverages, whole bean and food products consistently for all guests by adhering to all recipe and presentation standards. Follows health, safety and sanitation guidelines for all products.Delivers legendary Starbucks guest service to all guests by acting with a guest comes first attitude and connecting with the guest. Discovers and responds to guests' needs.Maintains a clean and organized workspace to enable co-workers to locate resources and product.Follows operational policies and procedures, including those for cash handling, safety and security.Assists with training of new team members by positively reinforcing successful performance and giving respectful and encouraging coaching as needed.Maintains a calm demeanor during periods of high volume or unusual events to keep Starbucks operating to standard and to set a positive example for other team members.Utilizes proper procedures and documentation for transactions.Ensures bank is counted and balanced with pletes cash turn-in sheets, etc., and distribute accordingly.Follows directions from shift manager at all times.Maintains proper uniform, ID badge and nametag at all times.Maintains regular and consistent attendance and punctuality.Other job related duties as assigned.PERFORMANCE REQUIREMENTS: (Knowledge, Skills and Abilities) Ability to learn quickly, understand and carry out oral and written instructions, strong interpersonal skills, ability to work as part of a team and ability to build relationships. Understand and comply with all company and departmental rules and regulations, policies and procedures. Skill in establishing and maintaining effective working relationships with staff and guests. Ability to read, write and communicate verbally in English. EDUCATION AND EXPERIENCE:Education: High school education or equivalent.Experience: Previous experience preferred, but will train.Certificate/License: None required.TYPICAL WORKING CONDITIONS: Work is performed in an area, which may be unusually hot, cold, noisy and smoky, may encounter slippery surfaces. Work may be performed in small areas having a 2-ft. access. Work entails use of solvents/oils and chemicals. Requires the use of electrical equipment, such as coffee machines, microwaves and blenders, mechanical devices, flame/heat-generated devices and computer equipment. Constant contact with staff and guests.TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Requires seldom bending and reaching in areas from floor level to 6 ft. high, balancing, transporting, pushing, pulling and maneuvering carts weighing up to 75 lbs., lifting/carrying of up to 75 lbs.; frequent standing, repetitive use of both hands to include light grasping, eye/hand coordination and manual dexterity. Position requires Team Member to enter & exit from the Team Member entrance which entails 2 flights of stairs. Requires normal vision and hearing. Requires the ability to distinguish letters, numbers and symbols, perform simple tasks, simple reading, writing and math skills, clerical functions, compile information, work with precision, follow instructions, meet time requirements, memorize, problem solve and use independent judgment.NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director.The above statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position. The Company reserves the right to make changes to the job description whenever necessary.Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities or to accommodate pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individuals' religious beliefs or practices.As a part of the new hire process, candidates will be required to complete a background check post-offer. The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law.
Apr 14, 2024
Full time
Starting at $14.00EXAMPLES OF DUTIES/ESSENTIAL FUNCTIONS: (Includes, but is not limited to the following)Provides quality beverages, whole bean and food products consistently for all guests by adhering to all recipe and presentation standards. Follows health, safety and sanitation guidelines for all products.Delivers legendary Starbucks guest service to all guests by acting with a guest comes first attitude and connecting with the guest. Discovers and responds to guests' needs.Maintains a clean and organized workspace to enable co-workers to locate resources and product.Follows operational policies and procedures, including those for cash handling, safety and security.Assists with training of new team members by positively reinforcing successful performance and giving respectful and encouraging coaching as needed.Maintains a calm demeanor during periods of high volume or unusual events to keep Starbucks operating to standard and to set a positive example for other team members.Utilizes proper procedures and documentation for transactions.Ensures bank is counted and balanced with pletes cash turn-in sheets, etc., and distribute accordingly.Follows directions from shift manager at all times.Maintains proper uniform, ID badge and nametag at all times.Maintains regular and consistent attendance and punctuality.Other job related duties as assigned.PERFORMANCE REQUIREMENTS: (Knowledge, Skills and Abilities) Ability to learn quickly, understand and carry out oral and written instructions, strong interpersonal skills, ability to work as part of a team and ability to build relationships. Understand and comply with all company and departmental rules and regulations, policies and procedures. Skill in establishing and maintaining effective working relationships with staff and guests. Ability to read, write and communicate verbally in English. EDUCATION AND EXPERIENCE:Education: High school education or equivalent.Experience: Previous experience preferred, but will train.Certificate/License: None required.TYPICAL WORKING CONDITIONS: Work is performed in an area, which may be unusually hot, cold, noisy and smoky, may encounter slippery surfaces. Work may be performed in small areas having a 2-ft. access. Work entails use of solvents/oils and chemicals. Requires the use of electrical equipment, such as coffee machines, microwaves and blenders, mechanical devices, flame/heat-generated devices and computer equipment. Constant contact with staff and guests.TYPICAL PHYSICAL/MENTAL DEMANDS: (May be required in order to perform the essential functions of the position). Requires seldom bending and reaching in areas from floor level to 6 ft. high, balancing, transporting, pushing, pulling and maneuvering carts weighing up to 75 lbs., lifting/carrying of up to 75 lbs.; frequent standing, repetitive use of both hands to include light grasping, eye/hand coordination and manual dexterity. Position requires Team Member to enter & exit from the Team Member entrance which entails 2 flights of stairs. Requires normal vision and hearing. Requires the ability to distinguish letters, numbers and symbols, perform simple tasks, simple reading, writing and math skills, clerical functions, compile information, work with precision, follow instructions, meet time requirements, memorize, problem solve and use independent judgment.NOTE: This job description in no way states or implies that these are the only duties to be performed by the Employee occupying this position. This position will be required to perform any other job-related duties as assigned by the Director.The above statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position. The Company reserves the right to make changes to the job description whenever necessary.Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities or to accommodate pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individuals' religious beliefs or practices.As a part of the new hire process, candidates will be required to complete a background check post-offer. The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law.
JOB SUMMARY: The Baker is responsible for the production and presentation of all standing orders for the bake shop to include but not limited to various cakes, pies, cookies, breads, and pastries. Will generally be assigned to a specific station consisting of either production or finish work; however, this person can be called upon to fulfill both preparation and finish work. ESSENTIAL JOB FUNCTIONS: Located at Caesar Palace The shop is located at the main Casino floor and averages 1000 transactions per day. Annual revenue target is $7.5 Mio. A second location will open later this year at a different location within the Caesar's framework in the city. The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace Current staffing of the laminated consists of 1 lamination chefs and 7 bakers.Prepare all items according to recipe bine all standard mixes and ingredients for cakes and brownies as assigned to production.Frost and decorate all cakes as assigned to decorator's station.Garnish all service trays and cakes for proper presentation as assigned to decorator's bine all mixes and ingredients for various breads baked in the shop when assigned to the bread station.Bake items for specified times and portion for servings.Works and maintains workstation in compliance with standards set by State and Local Health Department codes. Provide assistance to the pastry chefs with regard to special functions and project preparation and presentation. QUALIFICATIONS: Work requires the ability to mix, bake and finish the product.Work requires a minimum of one year experience as a scratch baker.Work requires a thorough understanding of measurements.Work requires a thorough understanding and knowledge of usage of all equipment used in the Pastry Shop.Work requires ability to work from a standing position for extended periods of time.Work requires a neat appearance with good personal hygiene.Work requires effective communication in English, both verbal and written form in a professional manner.Background in fine dining spectrum of bakeries with emphasis on laminated dough work. Has the know-how in effectively and efficiently running a bakery kitchen.The chef of this kitchen must be up to date on pastry and bakery trends with emphasis on laminated dough work. Excellent training, coaching and people development skills are necessary to succeed in this role. Open minded, approachable, forward thinking, team player, can do type of attitude, service with passion PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Must be able to mix, bake, and finish product. Must be able to lift a minimum of 40lbs. Must be able to handle a heavy business volume in a timely manner. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
JOB SUMMARY: The Baker is responsible for the production and presentation of all standing orders for the bake shop to include but not limited to various cakes, pies, cookies, breads, and pastries. Will generally be assigned to a specific station consisting of either production or finish work; however, this person can be called upon to fulfill both preparation and finish work. ESSENTIAL JOB FUNCTIONS: Located at Caesar Palace The shop is located at the main Casino floor and averages 1000 transactions per day. Annual revenue target is $7.5 Mio. A second location will open later this year at a different location within the Caesar's framework in the city. The large, 4500 sq foot state of the art central production kitchen is located at Caesars Palace Current staffing of the laminated consists of 1 lamination chefs and 7 bakers.Prepare all items according to recipe bine all standard mixes and ingredients for cakes and brownies as assigned to production.Frost and decorate all cakes as assigned to decorator's station.Garnish all service trays and cakes for proper presentation as assigned to decorator's bine all mixes and ingredients for various breads baked in the shop when assigned to the bread station.Bake items for specified times and portion for servings.Works and maintains workstation in compliance with standards set by State and Local Health Department codes. Provide assistance to the pastry chefs with regard to special functions and project preparation and presentation. QUALIFICATIONS: Work requires the ability to mix, bake and finish the product.Work requires a minimum of one year experience as a scratch baker.Work requires a thorough understanding of measurements.Work requires a thorough understanding and knowledge of usage of all equipment used in the Pastry Shop.Work requires ability to work from a standing position for extended periods of time.Work requires a neat appearance with good personal hygiene.Work requires effective communication in English, both verbal and written form in a professional manner.Background in fine dining spectrum of bakeries with emphasis on laminated dough work. Has the know-how in effectively and efficiently running a bakery kitchen.The chef of this kitchen must be up to date on pastry and bakery trends with emphasis on laminated dough work. Excellent training, coaching and people development skills are necessary to succeed in this role. Open minded, approachable, forward thinking, team player, can do type of attitude, service with passion PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Must be able to mix, bake, and finish product. Must be able to lift a minimum of 40lbs. Must be able to handle a heavy business volume in a timely manner. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Job Description H-E-B needs energetic and motivated Partners willing to work hard and have fun while making our Customers feel welcome. No matter what background you bring, or where you are in your career, we welcome you to join our community where People come first.As a Food Service Representative, you'll provide a well-stocked, well-maintained department while providing superior customer service. You'll prepare, package, and merchandise fresh product on a daily basis while maintaining all department and food safety / sanitation standards.Once you're eligible, you'll become an Owner in the company, so we're looking for commitment, hard work, and focus on quality and Customer service. 'Partner-owned' means our most important resources People drive the innovation, growth, and success that make H-E-B The Greatest Omnichannel Retailing Company.Do you have a:HEART FOR PEOPLE commitment to work hard to make sure People come first?HEAD FOR BUSINESS a strong sense of how what you do affects our Customers and our success?PASSION FOR RESULTS initiative to step up and do what needs doing?We are looking for:- a high school diploma- communication and interpersonal skills; ability to work in a fast-paced environmentWhat is the work?Customer Service:- Provides superior customer service- Takes orders from customers by telephone or in person- Answers customer questions regarding products; assists them with selectionsFood Service / Production:- Prepares, packages, and merchandises fresh product effectively- Slices, packages, labels, rotates, and culls products for poor quality- Assists in technical areas as needed (e.g., basic set-up and clean-up processes)Sales:- Uses suggestive selling techniques and basic product knowledge to meet customer needs and build department salesFood Safety:- Cleans and sanitizes display cases- Operates / maintains equipment properly- Complies with H-E-B food safety and sanitation standards- Complies with department / Store operating proceduresAdditional Department-Specific Responsibilities:BAKERY:- Records production and shrink to aid in production planning- Assists in technical areas as needed (e.g., baking, frying, and decorating)- Culls bakery products for poor quality, expiration datesDELI:- Takes care of service counter Customers- Uses ordering system applications- Uses Fresh Production Planner- Performs inventory management processes (MSI, PAW) as required- If applicable, ensures catering orders are prepared and ready in time for Customer pickup- Performs all sanitation and maintenance tasks for Deli slicersPREPARED FOODS:- Serves / packages products at customer's request- Educates customers on preparation / reheating instructions of prepared foods- Prepackages condiments (sauces, dressings) for prepared food items- Cuts, slices, dices, chops, food in preparation for chefWhat is your background?- Minimum age 18 (mandatory)- High school diploma, or equivalent- Completion of Company Orientation, and food safety and sanitation training upon hireDo you have what it takes to be a fit as an H-E-B Food Service Representative?- Knowledge of computer systems and equipment (e.g., PC, symbol, scales, label machine)- Strong customer service skills- Communication and interpersonal skills- Reading and writing skills- Planning and organizing skillsCan you - Function in a fast-paced, retail environment, in detailed and precise tasks- Work with Customers, staying attentive to their needs- Perform the following, based on your Department?Bakery:- Constantly reach at waist, grasp- Frequently stand, walk, reach at shoulder, bend - Occasionally sit, reach overhead, reach at knee, reach at floor, stoop, squat, crouch, kneel, stair climb, pivot, twist, push / pull with arms, pinch, perform fine motor movements, shoulder abduction- Occasionally be exposed to wet, cold, hot conditions, loud noise- Demonstrate the ability to lift 50 lbs, and manage in excess of 70 lbsDeli:- Constantly reach at waist, grasp- Frequently stand, walk, stoop- Occasionally reach overhead, reach at shoulder, reach at knee, reach at floor, bend, squat, crouch, kneel, stair climb, pivot, twist, push / pull with arms, pinch, perform fine motor movements- Occasionally be exposed to wet, cold, hot conditions, loud noise- Demonstrate the ability to lift 55 lbs, and manage in excess of 65 lbs While there may be exceptions, the measurements noted are generally defined as Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour day It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager.08-2021
Apr 12, 2024
Full time
Job Description H-E-B needs energetic and motivated Partners willing to work hard and have fun while making our Customers feel welcome. No matter what background you bring, or where you are in your career, we welcome you to join our community where People come first.As a Food Service Representative, you'll provide a well-stocked, well-maintained department while providing superior customer service. You'll prepare, package, and merchandise fresh product on a daily basis while maintaining all department and food safety / sanitation standards.Once you're eligible, you'll become an Owner in the company, so we're looking for commitment, hard work, and focus on quality and Customer service. 'Partner-owned' means our most important resources People drive the innovation, growth, and success that make H-E-B The Greatest Omnichannel Retailing Company.Do you have a:HEART FOR PEOPLE commitment to work hard to make sure People come first?HEAD FOR BUSINESS a strong sense of how what you do affects our Customers and our success?PASSION FOR RESULTS initiative to step up and do what needs doing?We are looking for:- a high school diploma- communication and interpersonal skills; ability to work in a fast-paced environmentWhat is the work?Customer Service:- Provides superior customer service- Takes orders from customers by telephone or in person- Answers customer questions regarding products; assists them with selectionsFood Service / Production:- Prepares, packages, and merchandises fresh product effectively- Slices, packages, labels, rotates, and culls products for poor quality- Assists in technical areas as needed (e.g., basic set-up and clean-up processes)Sales:- Uses suggestive selling techniques and basic product knowledge to meet customer needs and build department salesFood Safety:- Cleans and sanitizes display cases- Operates / maintains equipment properly- Complies with H-E-B food safety and sanitation standards- Complies with department / Store operating proceduresAdditional Department-Specific Responsibilities:BAKERY:- Records production and shrink to aid in production planning- Assists in technical areas as needed (e.g., baking, frying, and decorating)- Culls bakery products for poor quality, expiration datesDELI:- Takes care of service counter Customers- Uses ordering system applications- Uses Fresh Production Planner- Performs inventory management processes (MSI, PAW) as required- If applicable, ensures catering orders are prepared and ready in time for Customer pickup- Performs all sanitation and maintenance tasks for Deli slicersPREPARED FOODS:- Serves / packages products at customer's request- Educates customers on preparation / reheating instructions of prepared foods- Prepackages condiments (sauces, dressings) for prepared food items- Cuts, slices, dices, chops, food in preparation for chefWhat is your background?- Minimum age 18 (mandatory)- High school diploma, or equivalent- Completion of Company Orientation, and food safety and sanitation training upon hireDo you have what it takes to be a fit as an H-E-B Food Service Representative?- Knowledge of computer systems and equipment (e.g., PC, symbol, scales, label machine)- Strong customer service skills- Communication and interpersonal skills- Reading and writing skills- Planning and organizing skillsCan you - Function in a fast-paced, retail environment, in detailed and precise tasks- Work with Customers, staying attentive to their needs- Perform the following, based on your Department?Bakery:- Constantly reach at waist, grasp- Frequently stand, walk, reach at shoulder, bend - Occasionally sit, reach overhead, reach at knee, reach at floor, stoop, squat, crouch, kneel, stair climb, pivot, twist, push / pull with arms, pinch, perform fine motor movements, shoulder abduction- Occasionally be exposed to wet, cold, hot conditions, loud noise- Demonstrate the ability to lift 50 lbs, and manage in excess of 70 lbsDeli:- Constantly reach at waist, grasp- Frequently stand, walk, stoop- Occasionally reach overhead, reach at shoulder, reach at knee, reach at floor, bend, squat, crouch, kneel, stair climb, pivot, twist, push / pull with arms, pinch, perform fine motor movements- Occasionally be exposed to wet, cold, hot conditions, loud noise- Demonstrate the ability to lift 55 lbs, and manage in excess of 65 lbs While there may be exceptions, the measurements noted are generally defined as Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour day It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager.08-2021
We can't wait to share our passion for aviation with you! Join a team that works hard, cares for each other and offers plenty of opportunities to grow. At Piedmont Airlines, our strength is the way we deliver industry-leading service to our customers and airline partners. To continue our standard of excellence, Piedmont is seeking a motivated, reliable professional to join our team as a Customer Service Agent in our Ground Handling Department. The primary responsibility of the position is assisting passengers in boarding/disembarking flights, operating the Jetway, monitoring computerized passenger boarding, and guiding/parking aircraft. The successful candidate will be able to successfully complete the Customer Service Agent training course, be able to lift seventy (70) pounds, and work outside in all weather conditions. This position will report to the General Manager. Essential Duties: Assist passengers in boarding and disembarking flights Monitor computerized passenger boarding Assist customers with special needs, including arranging for wheelchairs and unaccompanied minors Change customer flight itinerary and seat assignments as required Operate the Jetway Load and unload baggage and cargo Operate motorized service vehicles and equipment Guide and park aircraft Perform cabin maintenance tasks Work together as a team to provide excellent customer service and meet corporate objectives Job Qualifications and Competencies: Successful completion of training course Ability to meet company goals and customer expectations in a high energy environment Effective communication skills Ability to organize, prioritize, and multitask Preferred Qualifications: Previous airline experience Previous employment as a front-line customer service provider Basic knowledge of computer applications and programs Work Environment: Use of computers, telephones, and other office equipment Airport ramp environment, subject to varied weather conditions and elevated noise levels All shifts including weekends, nights, holidays and/or irregular shifts Physical Requirements: Frequent stooping, bending, kneeling, walking, standing, reaching, lifting, climbing up and down stairs Handle objects up to 70 pounds regularly Assist passengers with disabilities, including, but not limited to, pushing wheelchairs The above statements provide a brief description of the general nature of work performed and are not intended to be a complete list of responsibilities, duties, and skills required for this position. Duties and expectations are subject to change as needed. Employment is contingent upon a valid driver's license and clear driving record, 10-year Criminal History Records Check, and drug screen as required. We also require proof of high school or GED completion. Minimum 18 years of age. Benefit package includes paid training, holiday pay, 401(k), vacation, and family travel on the American Airlines network. Medical and dental available. Starting Rate: $18.39/Hourly All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status. In addition to a competitive salary, we offer performance-based bonuses and relocation packages, subject to company policy and performance metrics.
Apr 10, 2024
Full time
We can't wait to share our passion for aviation with you! Join a team that works hard, cares for each other and offers plenty of opportunities to grow. At Piedmont Airlines, our strength is the way we deliver industry-leading service to our customers and airline partners. To continue our standard of excellence, Piedmont is seeking a motivated, reliable professional to join our team as a Customer Service Agent in our Ground Handling Department. The primary responsibility of the position is assisting passengers in boarding/disembarking flights, operating the Jetway, monitoring computerized passenger boarding, and guiding/parking aircraft. The successful candidate will be able to successfully complete the Customer Service Agent training course, be able to lift seventy (70) pounds, and work outside in all weather conditions. This position will report to the General Manager. Essential Duties: Assist passengers in boarding and disembarking flights Monitor computerized passenger boarding Assist customers with special needs, including arranging for wheelchairs and unaccompanied minors Change customer flight itinerary and seat assignments as required Operate the Jetway Load and unload baggage and cargo Operate motorized service vehicles and equipment Guide and park aircraft Perform cabin maintenance tasks Work together as a team to provide excellent customer service and meet corporate objectives Job Qualifications and Competencies: Successful completion of training course Ability to meet company goals and customer expectations in a high energy environment Effective communication skills Ability to organize, prioritize, and multitask Preferred Qualifications: Previous airline experience Previous employment as a front-line customer service provider Basic knowledge of computer applications and programs Work Environment: Use of computers, telephones, and other office equipment Airport ramp environment, subject to varied weather conditions and elevated noise levels All shifts including weekends, nights, holidays and/or irregular shifts Physical Requirements: Frequent stooping, bending, kneeling, walking, standing, reaching, lifting, climbing up and down stairs Handle objects up to 70 pounds regularly Assist passengers with disabilities, including, but not limited to, pushing wheelchairs The above statements provide a brief description of the general nature of work performed and are not intended to be a complete list of responsibilities, duties, and skills required for this position. Duties and expectations are subject to change as needed. Employment is contingent upon a valid driver's license and clear driving record, 10-year Criminal History Records Check, and drug screen as required. We also require proof of high school or GED completion. Minimum 18 years of age. Benefit package includes paid training, holiday pay, 401(k), vacation, and family travel on the American Airlines network. Medical and dental available. Starting Rate: $18.39/Hourly All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status. In addition to a competitive salary, we offer performance-based bonuses and relocation packages, subject to company policy and performance metrics.
Mundy Park Bakery Ltd
Coquitlam, British Columbia (BC)
Job Type: Full-Time, Permanent Language: English Start Date of Employment (Approx.): As soon as possible Minimum Education: Secondary School Positions Available: 2 NOC Group: 63202- Bakers NOC Job Title: Baker Job Location: Como Lake Avenue Coquitlam, British Columbia V3J 3R3 Job Description Use heat equipments, mixers, and blenders to bake goods. Using scales, or graded containers to make batters and doughs. Verify each ingredient and the final result to make sure that each item matches with food safety and quality standards. Decorate the finished goods and put them on display. Keeping workstations clean and stocked, as well as making sure that all equipment is cleaned and ready for the upcoming shift. Responsible for hiring and ongoing training and coaching of the kitchen staff. Keeping the inventory check and overseeing the sales of the baked goods. To ensure proper baking, adjust the oven's temperature. Create products specifically for customers according to their preferences. Requirements: & Completion of Secondary School is required. & Post secondary education in bakery field or a minimum of 1- year of experience is required in the same field. How to Apply: Email:
Mar 30, 2024
Job Type: Full-Time, Permanent Language: English Start Date of Employment (Approx.): As soon as possible Minimum Education: Secondary School Positions Available: 2 NOC Group: 63202- Bakers NOC Job Title: Baker Job Location: Como Lake Avenue Coquitlam, British Columbia V3J 3R3 Job Description Use heat equipments, mixers, and blenders to bake goods. Using scales, or graded containers to make batters and doughs. Verify each ingredient and the final result to make sure that each item matches with food safety and quality standards. Decorate the finished goods and put them on display. Keeping workstations clean and stocked, as well as making sure that all equipment is cleaned and ready for the upcoming shift. Responsible for hiring and ongoing training and coaching of the kitchen staff. Keeping the inventory check and overseeing the sales of the baked goods. To ensure proper baking, adjust the oven's temperature. Create products specifically for customers according to their preferences. Requirements: & Completion of Secondary School is required. & Post secondary education in bakery field or a minimum of 1- year of experience is required in the same field. How to Apply: Email:
Location EASLEY, SC Career Area Sam's Club Jobs Job Function Food Service Employment Type Regular/Permanent Position Type Hourly Requisition WD What you'll do at Position Summary As a Bakery Department Lead you will drive sales in your area and supervise your team of hourly associates to deliver to our members more of what they love, for less. You will model expertise in Bakery and work collaboratively with other team leaders to ensure the total club meets the member's expectations.What you'll do Be a Team Leader: Supervises the team within the Bakery department to deliver on the business plan and contribute to the overall success of the club by communicating the goals of the department; executing company programs; adhering to policies and being an advocate for the member, the associate, and the company; working collaboratively with other team leaders to ensure the total club is meeting the member's expectations.Be an Expert: Maintains an in-depth knowledge of business on the floor, backroom operations, product specifications, and seasonality of product by ensuring the Bakery department meets company and regulatory standards for quality, inventory, equipment usage, production, safety, sanitation, and compliance; sharing knowledge and training the team; ensuring team members possess the knowledge of new products, recipes, and production specifications and equipping them with what they need to do their job effectively.Be a Techie: Leverages digital tools to plan for and drive sales, improve the shopping experience, and elevate associate engagement. Utilizes hand held technology to make immediate business decisions related to production, training, and product quality; and adopting new tools and encouraging others to use them.Be an Owner: Drives the business results, ensuring commitment to operational excellence; maintaining a neat, clean, and safe work area in the Bakery department; ensuring appropriate planning and staffing for weekly bakery volumes; driving consistency in quality, food safety and company policies to support both production and member service; maintaining accurate inventory, audit, and compliance standards; producing and displaying merchandise according to the merchandise layout plan.Be a Talent Ambassador: Teaches and trains the team by identifying training needs; providing and developing necessary skills to deliver high quality products to the members; encouraging career growth for team members; and sourcing new talent internally and externally to work on the team.Develops, communicates, and implements processes and practices to meet business needs by collaborating with managers, co-workers, customers, and other business partners; analyzing and applying information from multiple sources; monitoring progress and results; and identifying and addressing improvement opportunities.Demonstrates, promotes, and supports compliance with company policies, procedures, and standards of ethics and integrity by explaining, guiding, and demonstrating how to apply these in executing business processes and practices; implementing related action plans; using the Open Door Policy; and assisting management with correcting ethical and compliance issues and problems.Leads and participates in teams by using and sharing resources, information, and tools; determining customer needs and business priorities; coordinating and executing work assignments; providing advice, feedback, and support to ensure timelines and work quality are achieved; and modeling and helping others with how to adapt to change or new challenges.Minimum Qualifications Outlined below are the required minimum qualifications for this position. If none are listed, there are no minimum qualifications. Minimum Qualifications6 months experience in a bakery production department or 6 months experience supervising a team.I acknowledge that the position for which I am applying requires me to successfully complete all job required trainings and assessments within a prescribed time period if I receive the position.Must be 18 years of age or olderPreferred Qualifications Outlined below are the optional preferred qualifications for this position. If none are listed, there are no preferred qualifications. Bakery production including decorating, Supervising AssociatesFood Handler Certification (Food Safety) - CertificationPrimary Location 309 ROLLING HILLS CIR, EASLEY, SC , United States of America
Apr 19, 2024
Full time
Location EASLEY, SC Career Area Sam's Club Jobs Job Function Food Service Employment Type Regular/Permanent Position Type Hourly Requisition WD What you'll do at Position Summary As a Bakery Department Lead you will drive sales in your area and supervise your team of hourly associates to deliver to our members more of what they love, for less. You will model expertise in Bakery and work collaboratively with other team leaders to ensure the total club meets the member's expectations.What you'll do Be a Team Leader: Supervises the team within the Bakery department to deliver on the business plan and contribute to the overall success of the club by communicating the goals of the department; executing company programs; adhering to policies and being an advocate for the member, the associate, and the company; working collaboratively with other team leaders to ensure the total club is meeting the member's expectations.Be an Expert: Maintains an in-depth knowledge of business on the floor, backroom operations, product specifications, and seasonality of product by ensuring the Bakery department meets company and regulatory standards for quality, inventory, equipment usage, production, safety, sanitation, and compliance; sharing knowledge and training the team; ensuring team members possess the knowledge of new products, recipes, and production specifications and equipping them with what they need to do their job effectively.Be a Techie: Leverages digital tools to plan for and drive sales, improve the shopping experience, and elevate associate engagement. Utilizes hand held technology to make immediate business decisions related to production, training, and product quality; and adopting new tools and encouraging others to use them.Be an Owner: Drives the business results, ensuring commitment to operational excellence; maintaining a neat, clean, and safe work area in the Bakery department; ensuring appropriate planning and staffing for weekly bakery volumes; driving consistency in quality, food safety and company policies to support both production and member service; maintaining accurate inventory, audit, and compliance standards; producing and displaying merchandise according to the merchandise layout plan.Be a Talent Ambassador: Teaches and trains the team by identifying training needs; providing and developing necessary skills to deliver high quality products to the members; encouraging career growth for team members; and sourcing new talent internally and externally to work on the team.Develops, communicates, and implements processes and practices to meet business needs by collaborating with managers, co-workers, customers, and other business partners; analyzing and applying information from multiple sources; monitoring progress and results; and identifying and addressing improvement opportunities.Demonstrates, promotes, and supports compliance with company policies, procedures, and standards of ethics and integrity by explaining, guiding, and demonstrating how to apply these in executing business processes and practices; implementing related action plans; using the Open Door Policy; and assisting management with correcting ethical and compliance issues and problems.Leads and participates in teams by using and sharing resources, information, and tools; determining customer needs and business priorities; coordinating and executing work assignments; providing advice, feedback, and support to ensure timelines and work quality are achieved; and modeling and helping others with how to adapt to change or new challenges.Minimum Qualifications Outlined below are the required minimum qualifications for this position. If none are listed, there are no minimum qualifications. Minimum Qualifications6 months experience in a bakery production department or 6 months experience supervising a team.I acknowledge that the position for which I am applying requires me to successfully complete all job required trainings and assessments within a prescribed time period if I receive the position.Must be 18 years of age or olderPreferred Qualifications Outlined below are the optional preferred qualifications for this position. If none are listed, there are no preferred qualifications. Bakery production including decorating, Supervising AssociatesFood Handler Certification (Food Safety) - CertificationPrimary Location 309 ROLLING HILLS CIR, EASLEY, SC , United States of America
Location MUSKEGON, MI Career Area Sam's Club Jobs Job Function Food Service Employment Type Regular/Permanent Position Type Hourly Requisition WD What you'll do at Position Summary As a Bakery Department Lead you will drive sales in your area and supervise your team of hourly associates to deliver to our members more of what they love, for less. You will model expertise in Bakery and work collaboratively with other team leaders to ensure the total club meets the member's expectations.What you'll do Be a Team Leader: Supervises the team within the Bakery department to deliver on the business plan and contribute to the overall success of the club by communicating the goals of the department; executing company programs; adhering to policies and being an advocate for the member, the associate, and the company; working collaboratively with other team leaders to ensure the total club is meeting the member's expectations.Be an Expert: Maintains an in-depth knowledge of business on the floor, backroom operations, product specifications, and seasonality of product by ensuring the Bakery department meets company and regulatory standards for quality, inventory, equipment usage, production, safety, sanitation, and compliance; sharing knowledge and training the team; ensuring team members possess the knowledge of new products, recipes, and production specifications and equipping them with what they need to do their job effectively.Be a Techie: Leverages digital tools to plan for and drive sales, improve the shopping experience, and elevate associate engagement. Utilizes hand held technology to make immediate business decisions related to production, training, and product quality; and adopting new tools and encouraging others to use them.Be an Owner: Drives the business results, ensuring commitment to operational excellence; maintaining a neat, clean, and safe work area in the Bakery department; ensuring appropriate planning and staffing for weekly bakery volumes; driving consistency in quality, food safety and company policies to support both production and member service; maintaining accurate inventory, audit, and compliance standards; producing and displaying merchandise according to the merchandise layout plan.Be a Talent Ambassador: Teaches and trains the team by identifying training needs; providing and developing necessary skills to deliver high quality products to the members; encouraging career growth for team members; and sourcing new talent internally and externally to work on the team.Develops, communicates, and implements processes and practices to meet business needs by collaborating with managers, co-workers, customers, and other business partners; analyzing and applying information from multiple sources; monitoring progress and results; and identifying and addressing improvement opportunities.Demonstrates, promotes, and supports compliance with company policies, procedures, and standards of ethics and integrity by explaining, guiding, and demonstrating how to apply these in executing business processes and practices; implementing related action plans; using the Open Door Policy; and assisting management with correcting ethical and compliance issues and problems.Leads and participates in teams by using and sharing resources, information, and tools; determining customer needs and business priorities; coordinating and executing work assignments; providing advice, feedback, and support to ensure timelines and work quality are achieved; and modeling and helping others with how to adapt to change or new challenges.Minimum Qualifications Outlined below are the required minimum qualifications for this position. If none are listed, there are no minimum qualifications. Minimum Qualifications6 months experience in a bakery production department or 6 months experience supervising a team.I acknowledge that the position for which I am applying requires me to successfully complete all job required trainings and assessments within a prescribed time period if I receive the position.Must be 18 years of age or olderPreferred Qualifications Outlined below are the optional preferred qualifications for this position. If none are listed, there are no preferred qualifications. Bakery production including decorating, Supervising AssociatesFood Handler Certification (Food Safety) - CertificationPrimary Location 1707 E SHERMAN BLVD, MUSKEGON, MI , United States of America
Apr 19, 2024
Full time
Location MUSKEGON, MI Career Area Sam's Club Jobs Job Function Food Service Employment Type Regular/Permanent Position Type Hourly Requisition WD What you'll do at Position Summary As a Bakery Department Lead you will drive sales in your area and supervise your team of hourly associates to deliver to our members more of what they love, for less. You will model expertise in Bakery and work collaboratively with other team leaders to ensure the total club meets the member's expectations.What you'll do Be a Team Leader: Supervises the team within the Bakery department to deliver on the business plan and contribute to the overall success of the club by communicating the goals of the department; executing company programs; adhering to policies and being an advocate for the member, the associate, and the company; working collaboratively with other team leaders to ensure the total club is meeting the member's expectations.Be an Expert: Maintains an in-depth knowledge of business on the floor, backroom operations, product specifications, and seasonality of product by ensuring the Bakery department meets company and regulatory standards for quality, inventory, equipment usage, production, safety, sanitation, and compliance; sharing knowledge and training the team; ensuring team members possess the knowledge of new products, recipes, and production specifications and equipping them with what they need to do their job effectively.Be a Techie: Leverages digital tools to plan for and drive sales, improve the shopping experience, and elevate associate engagement. Utilizes hand held technology to make immediate business decisions related to production, training, and product quality; and adopting new tools and encouraging others to use them.Be an Owner: Drives the business results, ensuring commitment to operational excellence; maintaining a neat, clean, and safe work area in the Bakery department; ensuring appropriate planning and staffing for weekly bakery volumes; driving consistency in quality, food safety and company policies to support both production and member service; maintaining accurate inventory, audit, and compliance standards; producing and displaying merchandise according to the merchandise layout plan.Be a Talent Ambassador: Teaches and trains the team by identifying training needs; providing and developing necessary skills to deliver high quality products to the members; encouraging career growth for team members; and sourcing new talent internally and externally to work on the team.Develops, communicates, and implements processes and practices to meet business needs by collaborating with managers, co-workers, customers, and other business partners; analyzing and applying information from multiple sources; monitoring progress and results; and identifying and addressing improvement opportunities.Demonstrates, promotes, and supports compliance with company policies, procedures, and standards of ethics and integrity by explaining, guiding, and demonstrating how to apply these in executing business processes and practices; implementing related action plans; using the Open Door Policy; and assisting management with correcting ethical and compliance issues and problems.Leads and participates in teams by using and sharing resources, information, and tools; determining customer needs and business priorities; coordinating and executing work assignments; providing advice, feedback, and support to ensure timelines and work quality are achieved; and modeling and helping others with how to adapt to change or new challenges.Minimum Qualifications Outlined below are the required minimum qualifications for this position. If none are listed, there are no minimum qualifications. Minimum Qualifications6 months experience in a bakery production department or 6 months experience supervising a team.I acknowledge that the position for which I am applying requires me to successfully complete all job required trainings and assessments within a prescribed time period if I receive the position.Must be 18 years of age or olderPreferred Qualifications Outlined below are the optional preferred qualifications for this position. If none are listed, there are no preferred qualifications. Bakery production including decorating, Supervising AssociatesFood Handler Certification (Food Safety) - CertificationPrimary Location 1707 E SHERMAN BLVD, MUSKEGON, MI , United States of America
Dutch Valley Restaurant - Dutchman Hospitality Group
Sugarcreek, Ohio
Start or develop your career in hospitality to learn skills you'll use for the rest of your life. If you enjoy sharing hospitality with others, we want you on our team! Our team members enjoy: Sundays off DHG Discounts - on meals/merchandise/lodging/shows for staff Annual vacation bonus Wooden Nickels On-the-job training Flexible schedules Scholarship program Free access to SmartDollar What you'll be doing Smile, make eye contact and engage guests in friendly conversation Take beverage/meal orders from guests Answer questions/make suggestions Enter orders into computer Garnish dishes Serve beverages and food Present total meal costs Tell guests about the bakery, gift shop, and local attractions Use software to process orders and create guest checks Skills you'll bring along Read, write and understand instructions Sharing information to guests Stand and walk for extended periods of time Lift and/or move 15 to 30 lbs. SafeServ certification preferred, but will provide training Job Type Full or part-time position No Sunday hours Work rotating schedules including some evenings, weekends and holidays. On-the-job training provided Benefits Medical insurance and HSA 401(k) plan with match Wellness Program Dental, Vision, Accident, Life, Critical Illness, Term Life Insurance available Medical and supplemental insurances are available for employees who work at least 30 hours/week.
Apr 19, 2024
Full time
Start or develop your career in hospitality to learn skills you'll use for the rest of your life. If you enjoy sharing hospitality with others, we want you on our team! Our team members enjoy: Sundays off DHG Discounts - on meals/merchandise/lodging/shows for staff Annual vacation bonus Wooden Nickels On-the-job training Flexible schedules Scholarship program Free access to SmartDollar What you'll be doing Smile, make eye contact and engage guests in friendly conversation Take beverage/meal orders from guests Answer questions/make suggestions Enter orders into computer Garnish dishes Serve beverages and food Present total meal costs Tell guests about the bakery, gift shop, and local attractions Use software to process orders and create guest checks Skills you'll bring along Read, write and understand instructions Sharing information to guests Stand and walk for extended periods of time Lift and/or move 15 to 30 lbs. SafeServ certification preferred, but will provide training Job Type Full or part-time position No Sunday hours Work rotating schedules including some evenings, weekends and holidays. On-the-job training provided Benefits Medical insurance and HSA 401(k) plan with match Wellness Program Dental, Vision, Accident, Life, Critical Illness, Term Life Insurance available Medical and supplemental insurances are available for employees who work at least 30 hours/week.
Der Dutchman Restaurant Plain City - Dutchman Hospitality Group
Plain City, Ohio
Der Dutchman Restaurant, Plain City is a great place to start or develop your career in hospitality to learn skills you'll use for the rest of your life. If you enjoy sharing hospitality with others, we want you on our team! Bakery Supervisor Pay Rate: $19.00/hour Our team members enjoy: Free buffet/salad bar lunches DHG Discounts - merchandise/lodging/shows for staff Most Sundays off Annual vacation bonus Wooden Nickels On-the-job training Flexible schedules Scholarship program Free access to SmartDollar What you'll be doing Schedule bakery staff Supervise the day-to-day operations of our bakery Communicate with staff, co-workers and managers in a positive/consistent manner Maintain open communication with bakery and retail staff Train staff to produce quality baked goods Monitor procedures for cleanliness and safety Monitor and ensure proper inventory levels Resolve guest related issues Skills you'll bring along You have previous bakery experience preferred You have a positive, friendly attitude You are able to work during the day You thrive in a fast-paced work environment You work well as part of a team Pay Rate: $19.00/Hour Job Type Full-time position Monday - Saturday hours may increase around holidays No Sunday hours On-the-job training provided Benefits Medical insurance and HSA 401(k) plan with match Wellness Program Dental, Vision, Accident, Life, Critical Illness, Term Life Insurance available
Apr 19, 2024
Full time
Der Dutchman Restaurant, Plain City is a great place to start or develop your career in hospitality to learn skills you'll use for the rest of your life. If you enjoy sharing hospitality with others, we want you on our team! Bakery Supervisor Pay Rate: $19.00/hour Our team members enjoy: Free buffet/salad bar lunches DHG Discounts - merchandise/lodging/shows for staff Most Sundays off Annual vacation bonus Wooden Nickels On-the-job training Flexible schedules Scholarship program Free access to SmartDollar What you'll be doing Schedule bakery staff Supervise the day-to-day operations of our bakery Communicate with staff, co-workers and managers in a positive/consistent manner Maintain open communication with bakery and retail staff Train staff to produce quality baked goods Monitor procedures for cleanliness and safety Monitor and ensure proper inventory levels Resolve guest related issues Skills you'll bring along You have previous bakery experience preferred You have a positive, friendly attitude You are able to work during the day You thrive in a fast-paced work environment You work well as part of a team Pay Rate: $19.00/Hour Job Type Full-time position Monday - Saturday hours may increase around holidays No Sunday hours On-the-job training provided Benefits Medical insurance and HSA 401(k) plan with match Wellness Program Dental, Vision, Accident, Life, Critical Illness, Term Life Insurance available
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Do you love to see the sun rise? Do you enjoy the fragrance of fresh baked bread? Grand Central Bakery is hiring multiple Delivery Drivers to help us be the best part of our customers day! The Delivery Driver represents the Grand Central Bakery brand by delivering artisan bakery bread to our customers (restaurants, grocery stores) and neighborhood cafes safely and efficiently. The ideal candidate for this position will be self-motivated and independent. They will have high performance standards, strong customer orientation and team mentality, and composure under pressure. Location: Seattle Wholesale, 21 S Nevada St., Seattle, WA 98134 Rate of Pay: This position pays $23.14 per hour. Opportunity for advancement at 180 days upon successful completion of a training program. Schedule: Full-time, est. 4-5 shifts per week, 2:00AM start. Must be able to work weekends and holidays along with having schedule flexibility. Grand Central Bakery acknowledges the importance of work-life balance. To the best of our ability, established days off are respected, vacation requests are accommodated to the best of our staffing abilities, and changes to the schedule are clearly communicated in advance. Qualifications and Skills: Must be at least 18 years old Ability to read, write, and speak English required Maintains food handler s card new hires are expected to have a valid card by their first date of work Must be able to add, subtract and multiply with ease and accuracy Professional driving experience preferred DSD (Direct Sales Delivery) experience preferred Valid Driver s License with an insurable driving record Must pass a company administered driving test Is able to successfully complete Smith System training and apply principles at all times Physical requirements include but are not limited to: Requires a high level of repetitive motion involving hands, wrists, arms and back. May be required to lift and carry up to 50 lbs. during their normal duties. Working in a building shared with production facilities. Constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat). Company Overview Grand Central Bakery ignited a bread revolution in 1989 by introducing rustic artisan loaves to Northwest tables. Values are at the heart of our company and sustainability touches everything we do - from where we buy ingredients to how we care for our employees and invest in our communities. A Certified B Corporation, Grand Central Bakery is part of a global movement of organizations using business as a force for good. Benefits Grand Central Bakery offers outstanding employee benefits as part of our total compensation package. Medical/dental/vision coverage Medical/dental/vision coverage the first of the month following 60 days of employment for all employees working 25+ hours per week Employer paid Healthcare Reimbursement Account (HRA) for insured employees Paid Time Off Vacation Sick Personal Holiday Community Time Other benefits 401k with match at 1 year Flexible Spending Accounts (FSA) for healthcare, dependent care, and transportation Life/disability insurance Company paid Employee Assistance Program (EAP) Reimbursement for bike commuting expenses Training and opportunities for growth Free bread! Employee discount Pay Transparency Grand Central Bakery complies with applicable pay transparency laws in the locations where it does business. All job postings include the rate of pay for the position. For positions that have a range, the full range will be listed along with the expected starting compensation. Equal Employment Opportunity We are committed to a policy of equal employment opportunity and strive to create a work environment of respect, trust, collaboration, and cooperation. It is the policy of Grand Central Bakery to maintain a workplace free from discrimination on the basis of race, color, religion, creed, sex, sexual orientation, gender identity or expression, national origin, physical, sensory, or mental disability, age, marital status, military or veteran status, family relationship, your or your family s genetic information, or status in any other legally protected group. We expect each employee to embrace and apply these principles of equal treatment to each other and to our customers. Know Your Rights - EEOC Please email with questions or requests for accommodation. Date posted: 04/18/2024
Apr 18, 2024
Do you love to see the sun rise? Do you enjoy the fragrance of fresh baked bread? Grand Central Bakery is hiring multiple Delivery Drivers to help us be the best part of our customers day! The Delivery Driver represents the Grand Central Bakery brand by delivering artisan bakery bread to our customers (restaurants, grocery stores) and neighborhood cafes safely and efficiently. The ideal candidate for this position will be self-motivated and independent. They will have high performance standards, strong customer orientation and team mentality, and composure under pressure. Location: Seattle Wholesale, 21 S Nevada St., Seattle, WA 98134 Rate of Pay: This position pays $23.14 per hour. Opportunity for advancement at 180 days upon successful completion of a training program. Schedule: Full-time, est. 4-5 shifts per week, 2:00AM start. Must be able to work weekends and holidays along with having schedule flexibility. Grand Central Bakery acknowledges the importance of work-life balance. To the best of our ability, established days off are respected, vacation requests are accommodated to the best of our staffing abilities, and changes to the schedule are clearly communicated in advance. Qualifications and Skills: Must be at least 18 years old Ability to read, write, and speak English required Maintains food handler s card new hires are expected to have a valid card by their first date of work Must be able to add, subtract and multiply with ease and accuracy Professional driving experience preferred DSD (Direct Sales Delivery) experience preferred Valid Driver s License with an insurable driving record Must pass a company administered driving test Is able to successfully complete Smith System training and apply principles at all times Physical requirements include but are not limited to: Requires a high level of repetitive motion involving hands, wrists, arms and back. May be required to lift and carry up to 50 lbs. during their normal duties. Working in a building shared with production facilities. Constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat). Company Overview Grand Central Bakery ignited a bread revolution in 1989 by introducing rustic artisan loaves to Northwest tables. Values are at the heart of our company and sustainability touches everything we do - from where we buy ingredients to how we care for our employees and invest in our communities. A Certified B Corporation, Grand Central Bakery is part of a global movement of organizations using business as a force for good. Benefits Grand Central Bakery offers outstanding employee benefits as part of our total compensation package. Medical/dental/vision coverage Medical/dental/vision coverage the first of the month following 60 days of employment for all employees working 25+ hours per week Employer paid Healthcare Reimbursement Account (HRA) for insured employees Paid Time Off Vacation Sick Personal Holiday Community Time Other benefits 401k with match at 1 year Flexible Spending Accounts (FSA) for healthcare, dependent care, and transportation Life/disability insurance Company paid Employee Assistance Program (EAP) Reimbursement for bike commuting expenses Training and opportunities for growth Free bread! Employee discount Pay Transparency Grand Central Bakery complies with applicable pay transparency laws in the locations where it does business. All job postings include the rate of pay for the position. For positions that have a range, the full range will be listed along with the expected starting compensation. Equal Employment Opportunity We are committed to a policy of equal employment opportunity and strive to create a work environment of respect, trust, collaboration, and cooperation. It is the policy of Grand Central Bakery to maintain a workplace free from discrimination on the basis of race, color, religion, creed, sex, sexual orientation, gender identity or expression, national origin, physical, sensory, or mental disability, age, marital status, military or veteran status, family relationship, your or your family s genetic information, or status in any other legally protected group. We expect each employee to embrace and apply these principles of equal treatment to each other and to our customers. Know Your Rights - EEOC Please email with questions or requests for accommodation. Date posted: 04/18/2024
NOTE: AVERAGE HOURLY WAGE WITH TIP POOL IN 2023 FOR THIS POSITION WAS $29.01 PER HOUR (anticipate similar earnings in 2024) Why apply to be a line cook at Pelican Brewing Company? We can think of a few reasons We have highly competitive compensation, a great tip share program, company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment - just to name a few! Interested? Read on to learn more! WHO WE ARE: We're Pelican Brewing Company and we got our start as a destination brewpub on the sand at the base of Cape Kiwanda. Today, we operate that original flagship brewpub in Pacific City, another brewpub in Cannon Beach, our production brewery and taproom in Tillamook - where most of our award-winning beers are produced, and our newest addition an exceptional fourth Pelican brewpub on the water at Siletz Bay just south of Lincoln City. We're looking for line cooks to join our team at our Tillamook location. You'll receive competitive pay, medical and dental benefits, a generous 401k program, discounts across our Family of Companies, paid time off, and career growth opportunities to enable you to keep propelling your dreams forward. Apply today to join our team of enthusiastic individuals who deliver extraordinary coastal experiences every day to our guests in one of the most amazing places on the Oregon Coast. OUR FAMILY OF COMPANIES: Pelican Brewing is part of the Nestucca Ridge Family of Companies, an organically grown collection of coastal businesses on the pristine North Coast of Oregon, in various adventure-filled towns. Our Family of Companies also includes the award-winning Headlands Coastal Lodge and Spa, the Inn at Cape Kiwanda, Hart's Camp, Open Nest Vacation Rentals, Stimulus Coffee + Bakery and a variety of other properties that are dedicated to memory-making experiences for our team members, guests, and coastal communities. Our multi-company structure provides our team members a multitude of opportunities to grow their careers within their current business unit or across departments and industries. WHO YOU ARE: You are excited to work in a team environment to prepare delicious food for our Pelican guests! You work well under pressure and step in when you see someone needs a hand. You enjoy working hard until shift-end, at which point you like to kick back and take it easy - perhaps with a Pelican beer in hand! A DAY IN THE LIFE: As a line cook, you will join our team in a critical role in maintaining and enhancing guest satisfaction at our growing company. You will: Maintain the highest standards of food preparation and recipe execution; Work well under pressure in a fun and fast paced, high-volume kitchen; Demonstrate teamwork, professionalism, and strong work ethic; And have fun with a team who like to work hard, but always makes room for play! Check us out for more information at Pelican Brewing Compensation details: 14.2-14.2 Hourly Wage PI9db446948f4d-8707
Apr 18, 2024
Full time
NOTE: AVERAGE HOURLY WAGE WITH TIP POOL IN 2023 FOR THIS POSITION WAS $29.01 PER HOUR (anticipate similar earnings in 2024) Why apply to be a line cook at Pelican Brewing Company? We can think of a few reasons We have highly competitive compensation, a great tip share program, company discounts, great hours, flexible schedules, growth opportunities abound in our quickly expanding company, on-the-job training for hard workers who are new to restaurants, and a friendly and fun work environment - just to name a few! Interested? Read on to learn more! WHO WE ARE: We're Pelican Brewing Company and we got our start as a destination brewpub on the sand at the base of Cape Kiwanda. Today, we operate that original flagship brewpub in Pacific City, another brewpub in Cannon Beach, our production brewery and taproom in Tillamook - where most of our award-winning beers are produced, and our newest addition an exceptional fourth Pelican brewpub on the water at Siletz Bay just south of Lincoln City. We're looking for line cooks to join our team at our Tillamook location. You'll receive competitive pay, medical and dental benefits, a generous 401k program, discounts across our Family of Companies, paid time off, and career growth opportunities to enable you to keep propelling your dreams forward. Apply today to join our team of enthusiastic individuals who deliver extraordinary coastal experiences every day to our guests in one of the most amazing places on the Oregon Coast. OUR FAMILY OF COMPANIES: Pelican Brewing is part of the Nestucca Ridge Family of Companies, an organically grown collection of coastal businesses on the pristine North Coast of Oregon, in various adventure-filled towns. Our Family of Companies also includes the award-winning Headlands Coastal Lodge and Spa, the Inn at Cape Kiwanda, Hart's Camp, Open Nest Vacation Rentals, Stimulus Coffee + Bakery and a variety of other properties that are dedicated to memory-making experiences for our team members, guests, and coastal communities. Our multi-company structure provides our team members a multitude of opportunities to grow their careers within their current business unit or across departments and industries. WHO YOU ARE: You are excited to work in a team environment to prepare delicious food for our Pelican guests! You work well under pressure and step in when you see someone needs a hand. You enjoy working hard until shift-end, at which point you like to kick back and take it easy - perhaps with a Pelican beer in hand! A DAY IN THE LIFE: As a line cook, you will join our team in a critical role in maintaining and enhancing guest satisfaction at our growing company. You will: Maintain the highest standards of food preparation and recipe execution; Work well under pressure in a fun and fast paced, high-volume kitchen; Demonstrate teamwork, professionalism, and strong work ethic; And have fun with a team who like to work hard, but always makes room for play! Check us out for more information at Pelican Brewing Compensation details: 14.2-14.2 Hourly Wage PI9db446948f4d-8707
Location LAFAYETTE, IN Career Area Sam's Club Jobs Job Function Food Service Employment Type Regular/Permanent Position Type Hourly Requisition WD What you'll do at Position Summary As a Bakery Department Lead you will drive sales in your area and supervise your team of hourly associates to deliver to our members more of what they love, for less. You will model expertise in Bakery and work collaboratively with other team leaders to ensure the total club meets the member's expectations.What you'll do Be a Team Leader: Supervises the team within the Bakery department to deliver on the business plan and contribute to the overall success of the club by communicating the goals of the department; executing company programs; adhering to policies and being an advocate for the member, the associate, and the company; working collaboratively with other team leaders to ensure the total club is meeting the member's expectations.Be an Expert: Maintains an in-depth knowledge of business on the floor, backroom operations, product specifications, and seasonality of product by ensuring the Bakery department meets company and regulatory standards for quality, inventory, equipment usage, production, safety, sanitation, and compliance; sharing knowledge and training the team; ensuring team members possess the knowledge of new products, recipes, and production specifications and equipping them with what they need to do their job effectively.Be a Techie: Leverages digital tools to plan for and drive sales, improve the shopping experience, and elevate associate engagement. Utilizes hand held technology to make immediate business decisions related to production, training, and product quality; and adopting new tools and encouraging others to use them.Be an Owner: Drives the business results, ensuring commitment to operational excellence; maintaining a neat, clean, and safe work area in the Bakery department; ensuring appropriate planning and staffing for weekly bakery volumes; driving consistency in quality, food safety and company policies to support both production and member service; maintaining accurate inventory, audit, and compliance standards; producing and displaying merchandise according to the merchandise layout plan.Be a Talent Ambassador: Teaches and trains the team by identifying training needs; providing and developing necessary skills to deliver high quality products to the members; encouraging career growth for team members; and sourcing new talent internally and externally to work on the team.Develops, communicates, and implements processes and practices to meet business needs by collaborating with managers, co-workers, customers, and other business partners; analyzing and applying information from multiple sources; monitoring progress and results; and identifying and addressing improvement opportunities.Demonstrates, promotes, and supports compliance with company policies, procedures, and standards of ethics and integrity by explaining, guiding, and demonstrating how to apply these in executing business processes and practices; implementing related action plans; using the Open Door Policy; and assisting management with correcting ethical and compliance issues and problems.Leads and participates in teams by using and sharing resources, information, and tools; determining customer needs and business priorities; coordinating and executing work assignments; providing advice, feedback, and support to ensure timelines and work quality are achieved; and modeling and helping others with how to adapt to change or new challenges.Minimum Qualifications Outlined below are the required minimum qualifications for this position. If none are listed, there are no minimum qualifications. Minimum Qualifications6 months experience in a bakery production department or 6 months experience supervising a team.I acknowledge that the position for which I am applying requires me to successfully complete all job required trainings and assessments within a prescribed time period if I receive the position.Must be 18 years of age or olderPreferred Qualifications Outlined below are the optional preferred qualifications for this position. If none are listed, there are no preferred qualifications. Bakery production including decorating, Supervising AssociatesFood Handler Certification (Food Safety) - CertificationPrimary Location 3819 SOUTH STREET, LAFAYETTE, IN , United States of America
Apr 15, 2024
Full time
Location LAFAYETTE, IN Career Area Sam's Club Jobs Job Function Food Service Employment Type Regular/Permanent Position Type Hourly Requisition WD What you'll do at Position Summary As a Bakery Department Lead you will drive sales in your area and supervise your team of hourly associates to deliver to our members more of what they love, for less. You will model expertise in Bakery and work collaboratively with other team leaders to ensure the total club meets the member's expectations.What you'll do Be a Team Leader: Supervises the team within the Bakery department to deliver on the business plan and contribute to the overall success of the club by communicating the goals of the department; executing company programs; adhering to policies and being an advocate for the member, the associate, and the company; working collaboratively with other team leaders to ensure the total club is meeting the member's expectations.Be an Expert: Maintains an in-depth knowledge of business on the floor, backroom operations, product specifications, and seasonality of product by ensuring the Bakery department meets company and regulatory standards for quality, inventory, equipment usage, production, safety, sanitation, and compliance; sharing knowledge and training the team; ensuring team members possess the knowledge of new products, recipes, and production specifications and equipping them with what they need to do their job effectively.Be a Techie: Leverages digital tools to plan for and drive sales, improve the shopping experience, and elevate associate engagement. Utilizes hand held technology to make immediate business decisions related to production, training, and product quality; and adopting new tools and encouraging others to use them.Be an Owner: Drives the business results, ensuring commitment to operational excellence; maintaining a neat, clean, and safe work area in the Bakery department; ensuring appropriate planning and staffing for weekly bakery volumes; driving consistency in quality, food safety and company policies to support both production and member service; maintaining accurate inventory, audit, and compliance standards; producing and displaying merchandise according to the merchandise layout plan.Be a Talent Ambassador: Teaches and trains the team by identifying training needs; providing and developing necessary skills to deliver high quality products to the members; encouraging career growth for team members; and sourcing new talent internally and externally to work on the team.Develops, communicates, and implements processes and practices to meet business needs by collaborating with managers, co-workers, customers, and other business partners; analyzing and applying information from multiple sources; monitoring progress and results; and identifying and addressing improvement opportunities.Demonstrates, promotes, and supports compliance with company policies, procedures, and standards of ethics and integrity by explaining, guiding, and demonstrating how to apply these in executing business processes and practices; implementing related action plans; using the Open Door Policy; and assisting management with correcting ethical and compliance issues and problems.Leads and participates in teams by using and sharing resources, information, and tools; determining customer needs and business priorities; coordinating and executing work assignments; providing advice, feedback, and support to ensure timelines and work quality are achieved; and modeling and helping others with how to adapt to change or new challenges.Minimum Qualifications Outlined below are the required minimum qualifications for this position. If none are listed, there are no minimum qualifications. Minimum Qualifications6 months experience in a bakery production department or 6 months experience supervising a team.I acknowledge that the position for which I am applying requires me to successfully complete all job required trainings and assessments within a prescribed time period if I receive the position.Must be 18 years of age or olderPreferred Qualifications Outlined below are the optional preferred qualifications for this position. If none are listed, there are no preferred qualifications. Bakery production including decorating, Supervising AssociatesFood Handler Certification (Food Safety) - CertificationPrimary Location 3819 SOUTH STREET, LAFAYETTE, IN , United States of America