Description: The San Diego KOA is an award-winning outdoor campground resort looking for enthusiastic people to join our food and beverage team. Sunny southern California allows us to be open 365 days a year offering camping in RVs, Cabins, Deluxe Cabins & tents. Our goal is to create a great camping experience for our guests by offering excellent customer service. If you enjoy being outdoors, meeting new people, and putting on events we would love to talk to you! The Sand Castle Café is an onsite restaurant open 7 days a week in the summer season (reduced hours October-April) that serves everything from breakfast burritos & lattes to handmade pizza and beer from local breweries. Our staff also does specialized catering events throughout the year! WORKING HOURS/DETAILS: Reports to the Food & Beverage Manager Part-time/Full Time - 15-30 hours per week depending on the occupancy of the park Most hours available Thursday-Sunday evenings, but flexible availability a plus $18/ per hour & up depending on experience Pooled tips RESPONSIBILITIES • Ensures customers receive a high level of service consistent with our customer service philosophy • Communicate with all staff and management using Basecamp System • Enforce campground policies and implement solutions consistent with goals of park • Proactive guest management to ensure positive environment for all guests • Coordinate with Guest Service staff for problem resolution when applicable • Utilize creative problem-solving skills • Prepare breakfast, lunch & dinner depending on the season in a café style food service kitchen • Be comfortable using a variety of kitchen appliances and utensils • Food prep for all meals during shift • Clean and maintain food prep area according to Health Code • Clean all appliances and equipment daily • Cashier and process orders • Assist with perishable and non perishable inventory on a weekly basis • Other duties as assigned Requirements: • Good customer service and communications skills • Ability to multi task and prioritize • Able to work with others and work independently • Professional Appearance and attitude towards guests and fellow team members • Communicate professionally and patiently • Be on your feet during shift and able to lift at least 30 lbs. • Ability to thrive in a fast-paced environment • Actively communicate both verbally and written • Must have prior line/short order cooking experience • Have or acquire a Food Handler's Permit • Comfortable serving alcohol & handling raw food • Not afraid to try new recipes! Applicants must be at least 18 years old. PM21 PId06856bb6d58-9312
Apr 19, 2024
Full time
Description: The San Diego KOA is an award-winning outdoor campground resort looking for enthusiastic people to join our food and beverage team. Sunny southern California allows us to be open 365 days a year offering camping in RVs, Cabins, Deluxe Cabins & tents. Our goal is to create a great camping experience for our guests by offering excellent customer service. If you enjoy being outdoors, meeting new people, and putting on events we would love to talk to you! The Sand Castle Café is an onsite restaurant open 7 days a week in the summer season (reduced hours October-April) that serves everything from breakfast burritos & lattes to handmade pizza and beer from local breweries. Our staff also does specialized catering events throughout the year! WORKING HOURS/DETAILS: Reports to the Food & Beverage Manager Part-time/Full Time - 15-30 hours per week depending on the occupancy of the park Most hours available Thursday-Sunday evenings, but flexible availability a plus $18/ per hour & up depending on experience Pooled tips RESPONSIBILITIES • Ensures customers receive a high level of service consistent with our customer service philosophy • Communicate with all staff and management using Basecamp System • Enforce campground policies and implement solutions consistent with goals of park • Proactive guest management to ensure positive environment for all guests • Coordinate with Guest Service staff for problem resolution when applicable • Utilize creative problem-solving skills • Prepare breakfast, lunch & dinner depending on the season in a café style food service kitchen • Be comfortable using a variety of kitchen appliances and utensils • Food prep for all meals during shift • Clean and maintain food prep area according to Health Code • Clean all appliances and equipment daily • Cashier and process orders • Assist with perishable and non perishable inventory on a weekly basis • Other duties as assigned Requirements: • Good customer service and communications skills • Ability to multi task and prioritize • Able to work with others and work independently • Professional Appearance and attitude towards guests and fellow team members • Communicate professionally and patiently • Be on your feet during shift and able to lift at least 30 lbs. • Ability to thrive in a fast-paced environment • Actively communicate both verbally and written • Must have prior line/short order cooking experience • Have or acquire a Food Handler's Permit • Comfortable serving alcohol & handling raw food • Not afraid to try new recipes! Applicants must be at least 18 years old. PM21 PId06856bb6d58-9312
Employment Type: Full time Shift: Night Shift Description: At Mount Carmel, we work to continuously inspire one another. Here, all are welcome. It is this culture of humility and compassion that sets Mount Carmel apart. We see the big picture and do the right thing. That means a dedication to the well-being of both our colleagues and the patients they serve. Cook (6p-2am, Every other weekend included) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Apr 19, 2024
Full time
Employment Type: Full time Shift: Night Shift Description: At Mount Carmel, we work to continuously inspire one another. Here, all are welcome. It is this culture of humility and compassion that sets Mount Carmel apart. We see the big picture and do the right thing. That means a dedication to the well-being of both our colleagues and the patients they serve. Cook (6p-2am, Every other weekend included) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Employment Type: Full time Shift: Night Shift Description: At Mount Carmel, we work to continuously inspire one another. Here, all are welcome. It is this culture of humility and compassion that sets Mount Carmel apart. We see the big picture and do the right thing. That means a dedication to the well-being of both our colleagues and the patients they serve. Cook (6p-2am, Every other weekend included) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Apr 19, 2024
Full time
Employment Type: Full time Shift: Night Shift Description: At Mount Carmel, we work to continuously inspire one another. Here, all are welcome. It is this culture of humility and compassion that sets Mount Carmel apart. We see the big picture and do the right thing. That means a dedication to the well-being of both our colleagues and the patients they serve. Cook (6p-2am, Every other weekend included) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Employment Type: Full time Shift: Night Shift Description: At Mount Carmel, we work to continuously inspire one another. Here, all are welcome. It is this culture of humility and compassion that sets Mount Carmel apart. We see the big picture and do the right thing. That means a dedication to the well-being of both our colleagues and the patients they serve. Cook (6p-2am, Every other weekend included) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Apr 19, 2024
Full time
Employment Type: Full time Shift: Night Shift Description: At Mount Carmel, we work to continuously inspire one another. Here, all are welcome. It is this culture of humility and compassion that sets Mount Carmel apart. We see the big picture and do the right thing. That means a dedication to the well-being of both our colleagues and the patients they serve. Cook (6p-2am, Every other weekend included) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Northeast Georgia Health System, Inc
Braselton, Georgia
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
Apr 15, 2024
Full time
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
STARTING AT $20.50/HOUR! Job Duties: Reports to Executive Chef and/or Executive Sous Chef. Assumes complete leadership of the kitchen and its staff in the absence of the Executive Chef or Executive Sous Chef Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises: Prep, production, cleaning, organizing and on the job training Report recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Helps plan sustainability procedures in the kitchen. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Understands and consistently follows proper sanitation practices including those for personal hygiene. Comply with all Six Flags Discovery Kingdom policies and procedures Assist Guests in a friendly and courteous manner Operate in a safe manner Willfully perform duties in any department at Six Flags Discovery Kingdom when necessary Be an active team member Maintain a clean and safe environment for guests and team members Follow all delegated tasks assigned Perform other incidental and related duties as required and assigned Asset protection and inventory control Responsible for quality assurance at all times Coordinating scheduled breaks day to day Accountable for Labor Violations Daily Temperature Logs for multiple food units Minimum Requirements: Must Be 21 or older Must be reliable and punctual Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, reach. Must be able to lift, push or pull up to 90 LBs Able to perform continuous, repetitive motions. Work in hot, humid and noisy environment. For safety purposes, the individual must be able to communicate effectively in the English language, including the ability to read, speak, and understand the English language Ability to actively communicate with large groups of Guests Be available to work flexible hours at nights and on weekends within the limits of applicable Federal, State and facility labor laws and guidelines Available to work evenings, nights, weekends, and holidays Must pass a background screening Must have 5 or more years experience in a leadership position. Must have 5 or more years experience in a prep or cook position in industrial food and beverage. Must have strong verbal and written skills Solid organizational skills Must be able to work indoors with artificial lighting and outdoors in all weather conditions Must be Serve Safe certified or have a current food handlers card. A general knowledge of industrial kitchen equipment Skilled in handling emergency situations and resolving promptly Must be flexible and adaptable to changing situations. Must be compassionate and work with tact and ethical awareness. Must demonstrate good interpersonal skills Working Conditions: Work is performed primarily outdoors in all weather conditions. Lighting is both natural and artificial. Equipment used includes radios, tablets, cleaning tools. Physical demands include standing, walking, bending, working with ovens, grills, and other kitchen equipment. Days and hours will vary and will include weekends, evenings and holidays. Position will require close contact with Park Guests. Certain duties cannot be performed by individuals under the 18 and 15 years old. Six Flags is committed to maintaining employee and guest safety at all times. Employees are required to conduct daily health screenings, and follow strict sanitization and cleanliness protocols. If you are able to answer "YES" to all of the following questions, please continue the application process by clicking "Apply" Can you provide legal documentation establishing your identity and eligibility to be legally employed in the United States? Are you able to perform the essential functions of the job for which you are applying with or without reasonable accommodation? Within the last 90 days, can you state that you have not used illegal or social drugs (excluding marijuana), such as MDMA (Molly), cocaine and crystal methamphetamine? I am willing to agree that future text messages relating to Six Flags, Inc., including company news, job posting application status updates, and other information, may be sent on behalf of Six Flags, Inc. to the cell phone number I provide.
Apr 13, 2024
Full time
STARTING AT $20.50/HOUR! Job Duties: Reports to Executive Chef and/or Executive Sous Chef. Assumes complete leadership of the kitchen and its staff in the absence of the Executive Chef or Executive Sous Chef Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises: Prep, production, cleaning, organizing and on the job training Report recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Helps plan sustainability procedures in the kitchen. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Understands and consistently follows proper sanitation practices including those for personal hygiene. Comply with all Six Flags Discovery Kingdom policies and procedures Assist Guests in a friendly and courteous manner Operate in a safe manner Willfully perform duties in any department at Six Flags Discovery Kingdom when necessary Be an active team member Maintain a clean and safe environment for guests and team members Follow all delegated tasks assigned Perform other incidental and related duties as required and assigned Asset protection and inventory control Responsible for quality assurance at all times Coordinating scheduled breaks day to day Accountable for Labor Violations Daily Temperature Logs for multiple food units Minimum Requirements: Must Be 21 or older Must be reliable and punctual Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, reach. Must be able to lift, push or pull up to 90 LBs Able to perform continuous, repetitive motions. Work in hot, humid and noisy environment. For safety purposes, the individual must be able to communicate effectively in the English language, including the ability to read, speak, and understand the English language Ability to actively communicate with large groups of Guests Be available to work flexible hours at nights and on weekends within the limits of applicable Federal, State and facility labor laws and guidelines Available to work evenings, nights, weekends, and holidays Must pass a background screening Must have 5 or more years experience in a leadership position. Must have 5 or more years experience in a prep or cook position in industrial food and beverage. Must have strong verbal and written skills Solid organizational skills Must be able to work indoors with artificial lighting and outdoors in all weather conditions Must be Serve Safe certified or have a current food handlers card. A general knowledge of industrial kitchen equipment Skilled in handling emergency situations and resolving promptly Must be flexible and adaptable to changing situations. Must be compassionate and work with tact and ethical awareness. Must demonstrate good interpersonal skills Working Conditions: Work is performed primarily outdoors in all weather conditions. Lighting is both natural and artificial. Equipment used includes radios, tablets, cleaning tools. Physical demands include standing, walking, bending, working with ovens, grills, and other kitchen equipment. Days and hours will vary and will include weekends, evenings and holidays. Position will require close contact with Park Guests. Certain duties cannot be performed by individuals under the 18 and 15 years old. Six Flags is committed to maintaining employee and guest safety at all times. Employees are required to conduct daily health screenings, and follow strict sanitization and cleanliness protocols. If you are able to answer "YES" to all of the following questions, please continue the application process by clicking "Apply" Can you provide legal documentation establishing your identity and eligibility to be legally employed in the United States? Are you able to perform the essential functions of the job for which you are applying with or without reasonable accommodation? Within the last 90 days, can you state that you have not used illegal or social drugs (excluding marijuana), such as MDMA (Molly), cocaine and crystal methamphetamine? I am willing to agree that future text messages relating to Six Flags, Inc., including company news, job posting application status updates, and other information, may be sent on behalf of Six Flags, Inc. to the cell phone number I provide.
Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. You will assist in the preparation of delicious dishes in the kitchen. You'll perform routine kitchen tasks so that food can be prepared according to recipes. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Prepare and cook high-quality dishes, including appetizers, entrees, and desserts, to our guests' exact specifications, using a range of cooking techniques and equipment. Ensure that all dishes are cooked to the highest level of quality and presentation standards, following recipes and procedures developed by the head chef and sous chef. Manage inventory of ingredients, ensuring that all necessary items are stocked and properly stored, and alert the head chef and sous chef when supplies are running low. Maintain a clean and organized kitchen, adhering to health and safety standards, and assisting with cleaning and sanitizing dishes, utensils, and equipment. Collaborate with the rest of the kitchen team to ensure that all dishes are prepared and served in a timely and efficient manner, working quickly and efficiently during busy periods. Assist with the development of new dishes, sharing ideas and suggestions with the head chef and sous chef. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 1 years of experience as a line cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required PI8be575d4c1-
Apr 12, 2024
Full time
Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. You will assist in the preparation of delicious dishes in the kitchen. You'll perform routine kitchen tasks so that food can be prepared according to recipes. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Prepare and cook high-quality dishes, including appetizers, entrees, and desserts, to our guests' exact specifications, using a range of cooking techniques and equipment. Ensure that all dishes are cooked to the highest level of quality and presentation standards, following recipes and procedures developed by the head chef and sous chef. Manage inventory of ingredients, ensuring that all necessary items are stocked and properly stored, and alert the head chef and sous chef when supplies are running low. Maintain a clean and organized kitchen, adhering to health and safety standards, and assisting with cleaning and sanitizing dishes, utensils, and equipment. Collaborate with the rest of the kitchen team to ensure that all dishes are prepared and served in a timely and efficient manner, working quickly and efficiently during busy periods. Assist with the development of new dishes, sharing ideas and suggestions with the head chef and sous chef. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 1 years of experience as a line cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required PI8be575d4c1-
Nonprofit Industry - Excellent Benefits - Established Organization This Jobot Job is hosted by: Daniel Gonzalez Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $16 - $17 per hour A bit about us: We are seeking a passionate and experienced Cook to join our dynamic team within the Finance industry. The ideal candidate will have a deep understanding of culinary practices, a keen eye for detail, and a flair for creativity. This role is not just about cooking; it's about creating a memorable dining experience for our team members and guests. You will be part of a vibrant and fast-paced environment where your culinary skills will directly contribute to our team's morale, productivity, and overall business success. Why join us? This is a fantastic opportunity for a seasoned Cook to showcase their culinary talents within a unique and exciting industry. If you have the skills, experience, and passion we're looking for, we would love to hear from you. Job Details Responsibilities: 1. Prepare and cook meals according to our standard recipes, ensuring a high level of taste and presentation. 2. Use a variety of cooking techniques such as chopping, seasoning, grilling, and baking. 3. Season and prepare different kinds of meat according to our menu. 4. Maintain a clean and safe kitchen environment, adhering to all food safety regulations and hygiene standards. 5. Create and plan menus, considering dietary requirements and seasonal ingredients. 6. Order and manage kitchen supplies, ensuring optimal stock levels and minimizing waste. 7. Collaborate with the team to cater for special events, meetings, and functions. 8. Continually improve our culinary offerings based on feedback and emerging food trends. 9. Train and mentor junior kitchen staff, fostering a collaborative and learning-focused environment. Qualifications: 1. Minimum of 2 years of professional cooking experience, preferably within a corporate environment. 2. Culinary school diploma or equivalent qualification is preferred. 3. Proven skills in chopping, seasoning meats, menu creation, ordering, and managing supplies. 4. Excellent knowledge of various cooking methods, ingredients, equipment, and procedures. 5. Ability to work in a fast-paced environment and maintain calm under pressure. 6. Strong organizational skills, with the ability to multitask and meet tight deadlines. 7. Exceptional attention to detail, ensuring high standards of taste and presentation. 8. Excellent communication and teamwork skills. 9. Knowledge of dietary restrictions and ability to prepare a wide range of meals catering to different needs. 10. A genuine passion for food and cooking, with a desire to continually learn and grow. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Apr 11, 2024
Full time
Nonprofit Industry - Excellent Benefits - Established Organization This Jobot Job is hosted by: Daniel Gonzalez Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $16 - $17 per hour A bit about us: We are seeking a passionate and experienced Cook to join our dynamic team within the Finance industry. The ideal candidate will have a deep understanding of culinary practices, a keen eye for detail, and a flair for creativity. This role is not just about cooking; it's about creating a memorable dining experience for our team members and guests. You will be part of a vibrant and fast-paced environment where your culinary skills will directly contribute to our team's morale, productivity, and overall business success. Why join us? This is a fantastic opportunity for a seasoned Cook to showcase their culinary talents within a unique and exciting industry. If you have the skills, experience, and passion we're looking for, we would love to hear from you. Job Details Responsibilities: 1. Prepare and cook meals according to our standard recipes, ensuring a high level of taste and presentation. 2. Use a variety of cooking techniques such as chopping, seasoning, grilling, and baking. 3. Season and prepare different kinds of meat according to our menu. 4. Maintain a clean and safe kitchen environment, adhering to all food safety regulations and hygiene standards. 5. Create and plan menus, considering dietary requirements and seasonal ingredients. 6. Order and manage kitchen supplies, ensuring optimal stock levels and minimizing waste. 7. Collaborate with the team to cater for special events, meetings, and functions. 8. Continually improve our culinary offerings based on feedback and emerging food trends. 9. Train and mentor junior kitchen staff, fostering a collaborative and learning-focused environment. Qualifications: 1. Minimum of 2 years of professional cooking experience, preferably within a corporate environment. 2. Culinary school diploma or equivalent qualification is preferred. 3. Proven skills in chopping, seasoning meats, menu creation, ordering, and managing supplies. 4. Excellent knowledge of various cooking methods, ingredients, equipment, and procedures. 5. Ability to work in a fast-paced environment and maintain calm under pressure. 6. Strong organizational skills, with the ability to multitask and meet tight deadlines. 7. Exceptional attention to detail, ensuring high standards of taste and presentation. 8. Excellent communication and teamwork skills. 9. Knowledge of dietary restrictions and ability to prepare a wide range of meals catering to different needs. 10. A genuine passion for food and cooking, with a desire to continually learn and grow. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Northeast Georgia Health System, Inc
Gainesville, Georgia
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
Apr 11, 2024
Full time
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
Position The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None Position Summary The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and operate register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III to IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None
Apr 09, 2024
Full time
Position The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None Position Summary The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and operate register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III to IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Come work at the best place to give and receive care! Job Description: About the Job: The Cook on in our Cafeteria Department will be responsible for preparing and cooking a wide variety of foods for patients, employees, the public and catering events, following recipes to produce consistent menu items, presenting food using proper plate presentation techniques, and tapping into your creativity to adapt to food resources and changes in supply. What You'll Do: Maintain a clean and organized work area. Responsible for meeting Manchester Board of Health, State and TJC standards. Comply with nutrition and sanitation regulations and safety standards for food handling, storage, and prep area. Operate and safely use all types of food service production equipment. Prepare records of quantities used for production planning within menu cycle Work closely with the purchasing team to adapt to menu items to changes in supply. Follow proper food portioning standards. Use FIFO standards when utilizing food supplies. Maintains demand or volume necessary to complete each meal period. Who You Are: Someone who Understands and can apply FIFO and HACCP standards. Is able to operate food production equipment. Maintains a positive and professional approach with coworkers and customers. Exhibits good communication skills with ability to give and receive production information. Qualifications: Education: High School diploma or a GED is strongly preferred. Culinary program preferred. Experience: Two (2) to four (4) years cooking experience in a restaurant or room service hospital environment preferred. Certification/Licensure: Serve Safe certification preferred. Why You'll Love Us: Health, dental, prescription, and vision coverage for full-time & part-time employees Short-term disability, long-term disability, and life insurance coverage Competitive pay and earned time accrual plan Tuition Reimbursement and career advancement opportunities 403(b) Retirement Savings Plan Supplemental benefits, including access to the Welliot Health Center And more! Work Shift: Variable schedule with weekend rotation, variable shift between the hours of 7:00 PM and 4:30 AM SolutionHealth is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, disability status, veteran status, or any other characteristic protected by law.
Apr 04, 2024
Full time
Come work at the best place to give and receive care! Job Description: About the Job: The Cook on in our Cafeteria Department will be responsible for preparing and cooking a wide variety of foods for patients, employees, the public and catering events, following recipes to produce consistent menu items, presenting food using proper plate presentation techniques, and tapping into your creativity to adapt to food resources and changes in supply. What You'll Do: Maintain a clean and organized work area. Responsible for meeting Manchester Board of Health, State and TJC standards. Comply with nutrition and sanitation regulations and safety standards for food handling, storage, and prep area. Operate and safely use all types of food service production equipment. Prepare records of quantities used for production planning within menu cycle Work closely with the purchasing team to adapt to menu items to changes in supply. Follow proper food portioning standards. Use FIFO standards when utilizing food supplies. Maintains demand or volume necessary to complete each meal period. Who You Are: Someone who Understands and can apply FIFO and HACCP standards. Is able to operate food production equipment. Maintains a positive and professional approach with coworkers and customers. Exhibits good communication skills with ability to give and receive production information. Qualifications: Education: High School diploma or a GED is strongly preferred. Culinary program preferred. Experience: Two (2) to four (4) years cooking experience in a restaurant or room service hospital environment preferred. Certification/Licensure: Serve Safe certification preferred. Why You'll Love Us: Health, dental, prescription, and vision coverage for full-time & part-time employees Short-term disability, long-term disability, and life insurance coverage Competitive pay and earned time accrual plan Tuition Reimbursement and career advancement opportunities 403(b) Retirement Savings Plan Supplemental benefits, including access to the Welliot Health Center And more! Work Shift: Variable schedule with weekend rotation, variable shift between the hours of 7:00 PM and 4:30 AM SolutionHealth is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, disability status, veteran status, or any other characteristic protected by law.
Essential Functions: If you enjoy cooking, working with a team of professionals, we have a spot for you on our team! Essential Functions: Provide the highest quality of guest service at all times Execute recipes to the letter Prepare meals by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature, and is attractive and tasty Follow all food safety and sanitation standards Follows and completes production sheets Ability to meet deadlines in completion of daily workload Stores or discards excess food in accordance with safe food handling procedures Set up and tear down of workstation Receives and unpacks food deliveries Ensures food and supply items are stored per standards Polite and professional communication style Understands and utilized FIFO Performs other related duties as requested by the leadership team We are proud to offer competitive benefits including: Pay Rate - $16.80-17.50/HOUR 401K Plan Eligibility PLAWA - (Paid Leave for All Workers Act) Hours SICK PAY 5 HOLIDAY PAYS FREE DAILY LUNCH Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact we pride ourselves in promoting within! Culture of inclusion and belonging Employee Programs are available - LIFEMART (get up to 20% off your mobile bill!) , Doctegrity! Able to file for Unemployment during school breaks (eligibility is determined by the state and not the employer) Who we are: Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies. Location 1930 South Archer Avenue, Chicago, Illinois 60616 Qualifications and Skills: Previous food service experience preferred Exceptional customer service skills Ability to adapt and change in a fast-paced environment Able to do simple arithmetic Excellent oral and written communication skills Be able to lift 30 Lbs.and stand for extended periods of time Dependable, Punctual Ability to follow all safe food handling requirements Successfully pass a criminal background check Must be able to read a recipe EOE/AA Shift School Hours - NO WEEKENDS! Regular/ Temporary Regular
Apr 02, 2024
Full time
Essential Functions: If you enjoy cooking, working with a team of professionals, we have a spot for you on our team! Essential Functions: Provide the highest quality of guest service at all times Execute recipes to the letter Prepare meals by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature, and is attractive and tasty Follow all food safety and sanitation standards Follows and completes production sheets Ability to meet deadlines in completion of daily workload Stores or discards excess food in accordance with safe food handling procedures Set up and tear down of workstation Receives and unpacks food deliveries Ensures food and supply items are stored per standards Polite and professional communication style Understands and utilized FIFO Performs other related duties as requested by the leadership team We are proud to offer competitive benefits including: Pay Rate - $16.80-17.50/HOUR 401K Plan Eligibility PLAWA - (Paid Leave for All Workers Act) Hours SICK PAY 5 HOLIDAY PAYS FREE DAILY LUNCH Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact we pride ourselves in promoting within! Culture of inclusion and belonging Employee Programs are available - LIFEMART (get up to 20% off your mobile bill!) , Doctegrity! Able to file for Unemployment during school breaks (eligibility is determined by the state and not the employer) Who we are: Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies. Location 1930 South Archer Avenue, Chicago, Illinois 60616 Qualifications and Skills: Previous food service experience preferred Exceptional customer service skills Ability to adapt and change in a fast-paced environment Able to do simple arithmetic Excellent oral and written communication skills Be able to lift 30 Lbs.and stand for extended periods of time Dependable, Punctual Ability to follow all safe food handling requirements Successfully pass a criminal background check Must be able to read a recipe EOE/AA Shift School Hours - NO WEEKENDS! Regular/ Temporary Regular
Pursuit Collection Jasper, AB$22-$24 an hour - Full-time, SeasonalJob detailsSalary$22-$24 an hourJob typeFull-timeSeasonalCompensation:Starting wage ranges from $22 - $24 / hour, based on experienceA $1.50 per hour retention bonus, paid at end of seasonThis position will be a part of the Gratituity Pool$500 Signing Bonus!What will be your daily pursuit?:To support, coach and inspire the line cook and kitchen operations supporting staff in the delivery of an exceptional hospitality culinary experience, fueling our guests and staff for adventure!What perks can you expect?:Private room with a shared kitchen and bathroom is included for a low cost whilst residing at Maligne Canyon!Full-time work of 35+ hours weekly across the summer seasonShared kitchen and common room with TV, games, fire pit and free laundry!A complimentary meal on shiftDiscounted food and beverage options are also available when visiting other Pursuit properties!Free access to Pursuit attractions for staff and family or send a friend at half the price!Discounted hotel stays under Pursuit's lodging offerings, and retail experiencesComplimentary canoes and kayaks available daily, and can be booked for overnight trips (Only available at Maligne Lake, and subject to availability)Work in a dynamic, culturally diverse team from around the globeSeasonal work experience in iconic, unforgettable, and inspiring locationsFast-paced and active position - get your step counter ready!The chance to work in an inclusive culture and make life-long friendsOpportunities for career growth or future work at other Pursuit locationsAccess to one of the world's most beautiful and iconic National ParksWhat will you do in this job?:A CDP is a lead supervisor of all food preparation while coordinating the work of Cooks and Dishwashers. Responsibilities include;Ensure consistency in the preparation of all food items for a la carte, buffet and 'grab and go' menus according to the recipes and standardsSupervises, expedites, and participates in food preparation, in accordance with standards of quality, quantity, taste and presentationAssists with the training and cross-training of kitchen personnelHave full knowledge of all menu itemsChecks food for taste, temperature, and visual appealEnsures the satisfaction of guest requests for special food itemsA promoter of teamwork inter-departmentally to ensure on-going positive relations within the kitchen, front of house operations, along with other departmentsEnsuring staff are adhering to workplace safety procedures, continually keeping safety top of mindAssisting with ordering products, checking orders received for quantity and quality of productAssist with staff development and trainingWhat skills and experience do you need for this job?:3 years' experience in a culinary fieldPrevious experience in a leadership as asset, but not requiredComfortable delivering a la carte, banquet, and buffet serviceProven success in the ability to implement and maintain standardsStrong background in banquets, high volume restaurants or high production kitchenCreative and innovative personalityComfortable working on your feet for extended periods of time in both an indoor and outdoor environment.Be prepared for all weather conditions (Snow, Rain, Wind, Hail)Must meet the Organization grooming and appearance standardsExperience living and working in a remote camp setting or busy ski resort an asset, but not requiredTo honor our commitment to be "Always Honest" all employees must consent to a criminal record checkWhat will your work environment be like?:This fun seasonal job runs immediately until October 30, 2023.Seasonal & Permanent Opportunities!Beautiful. You'll work in iconic, unforgettable and inspiring locations. You'll see amazing scenery and wildlife. You'll participate in team events - and fun!Independent. You'll spend your days in and around National ParksRemote. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFiBusy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) requiredTo handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Alberta, Canada. Relocation to the area and the legal ability to work in Canada is required.EEO Information: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit values diverse backgrounds and experience and we welcome all who are eligible to work in Canada to apply! We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. If selected for an interview, please advise us if you require an accommodation. Hike Jasper Jasper Camping Canadian Rockies Considering Working in Jasper? Jasper is a popular tourist destination, and has employment opportunities in the tourism and hospitality sectors. Jobs related to outdoor activities, accommodation, and services catering to visitors are commonly available. Additionally, there may be opportunities in retail, healthcare, and other support services. If you're interested in working in Jasper, it is essential to consider the local job market and explore opportunities that align with your skills and interests. Here are some steps you can take to find work in Jasper: Understanding the Local Job Market and Working in Jasper Understand the industries that thrive in Jasper National Park; Tourism, hospitality, outdoor recreation, and service-related job sectors are often significant in places like Jasper. Laern about working in the area and learn about the businesses, accommodations, and lifestyle choices that match Jasper employment. Lifestyle and Employment while Working in Jasper Explore websites of companies in Jasper that align with your career goals and lifestyle. Consider acquiring or enhancing skills that are in demand in Jasper's job market. This could improve your competitiveness and help you excel in Jasper's workforce. Remember to tailor your application materials (resume, cover letter) to each job application and follow any specific instructions provided by employers. Jasper Employment Accommodations Jasper National Park is a stunning and popular national park located in the Canadian Rockies in Alberta, Canada. Living in Jasper allows residents to enjoy the natural beauty of the park, with easy access to outdoor activities such as hiking, wildlife viewing, and skiing. It is essential to note that living and working in a national park area has unique considerations, including limited development accommodations to preserve the natural environment. If you are considering employment and living in Jasper National Park, you may want to explore the housing options in Jasper itself or nearby towns like Hinton, which is located just outside the park boundary. Keep in mind that housing availability and costs can vary, so it's advisable to research and plan accordingly. Additionally, employment opportunities may be tied to tourism, hospitality, or other industries related to the Park and its visitors.
Apr 20, 2024
Full time
Pursuit Collection Jasper, AB$22-$24 an hour - Full-time, SeasonalJob detailsSalary$22-$24 an hourJob typeFull-timeSeasonalCompensation:Starting wage ranges from $22 - $24 / hour, based on experienceA $1.50 per hour retention bonus, paid at end of seasonThis position will be a part of the Gratituity Pool$500 Signing Bonus!What will be your daily pursuit?:To support, coach and inspire the line cook and kitchen operations supporting staff in the delivery of an exceptional hospitality culinary experience, fueling our guests and staff for adventure!What perks can you expect?:Private room with a shared kitchen and bathroom is included for a low cost whilst residing at Maligne Canyon!Full-time work of 35+ hours weekly across the summer seasonShared kitchen and common room with TV, games, fire pit and free laundry!A complimentary meal on shiftDiscounted food and beverage options are also available when visiting other Pursuit properties!Free access to Pursuit attractions for staff and family or send a friend at half the price!Discounted hotel stays under Pursuit's lodging offerings, and retail experiencesComplimentary canoes and kayaks available daily, and can be booked for overnight trips (Only available at Maligne Lake, and subject to availability)Work in a dynamic, culturally diverse team from around the globeSeasonal work experience in iconic, unforgettable, and inspiring locationsFast-paced and active position - get your step counter ready!The chance to work in an inclusive culture and make life-long friendsOpportunities for career growth or future work at other Pursuit locationsAccess to one of the world's most beautiful and iconic National ParksWhat will you do in this job?:A CDP is a lead supervisor of all food preparation while coordinating the work of Cooks and Dishwashers. Responsibilities include;Ensure consistency in the preparation of all food items for a la carte, buffet and 'grab and go' menus according to the recipes and standardsSupervises, expedites, and participates in food preparation, in accordance with standards of quality, quantity, taste and presentationAssists with the training and cross-training of kitchen personnelHave full knowledge of all menu itemsChecks food for taste, temperature, and visual appealEnsures the satisfaction of guest requests for special food itemsA promoter of teamwork inter-departmentally to ensure on-going positive relations within the kitchen, front of house operations, along with other departmentsEnsuring staff are adhering to workplace safety procedures, continually keeping safety top of mindAssisting with ordering products, checking orders received for quantity and quality of productAssist with staff development and trainingWhat skills and experience do you need for this job?:3 years' experience in a culinary fieldPrevious experience in a leadership as asset, but not requiredComfortable delivering a la carte, banquet, and buffet serviceProven success in the ability to implement and maintain standardsStrong background in banquets, high volume restaurants or high production kitchenCreative and innovative personalityComfortable working on your feet for extended periods of time in both an indoor and outdoor environment.Be prepared for all weather conditions (Snow, Rain, Wind, Hail)Must meet the Organization grooming and appearance standardsExperience living and working in a remote camp setting or busy ski resort an asset, but not requiredTo honor our commitment to be "Always Honest" all employees must consent to a criminal record checkWhat will your work environment be like?:This fun seasonal job runs immediately until October 30, 2023.Seasonal & Permanent Opportunities!Beautiful. You'll work in iconic, unforgettable and inspiring locations. You'll see amazing scenery and wildlife. You'll participate in team events - and fun!Independent. You'll spend your days in and around National ParksRemote. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFiBusy. You need to be prepared for a physical working environment with walking, stair climbing, bending, reaching, lifting (up to 50 pounds with assistance) requiredTo handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Alberta, Canada. Relocation to the area and the legal ability to work in Canada is required.EEO Information: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit values diverse backgrounds and experience and we welcome all who are eligible to work in Canada to apply! We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. If selected for an interview, please advise us if you require an accommodation. Hike Jasper Jasper Camping Canadian Rockies Considering Working in Jasper? Jasper is a popular tourist destination, and has employment opportunities in the tourism and hospitality sectors. Jobs related to outdoor activities, accommodation, and services catering to visitors are commonly available. Additionally, there may be opportunities in retail, healthcare, and other support services. If you're interested in working in Jasper, it is essential to consider the local job market and explore opportunities that align with your skills and interests. Here are some steps you can take to find work in Jasper: Understanding the Local Job Market and Working in Jasper Understand the industries that thrive in Jasper National Park; Tourism, hospitality, outdoor recreation, and service-related job sectors are often significant in places like Jasper. Laern about working in the area and learn about the businesses, accommodations, and lifestyle choices that match Jasper employment. Lifestyle and Employment while Working in Jasper Explore websites of companies in Jasper that align with your career goals and lifestyle. Consider acquiring or enhancing skills that are in demand in Jasper's job market. This could improve your competitiveness and help you excel in Jasper's workforce. Remember to tailor your application materials (resume, cover letter) to each job application and follow any specific instructions provided by employers. Jasper Employment Accommodations Jasper National Park is a stunning and popular national park located in the Canadian Rockies in Alberta, Canada. Living in Jasper allows residents to enjoy the natural beauty of the park, with easy access to outdoor activities such as hiking, wildlife viewing, and skiing. It is essential to note that living and working in a national park area has unique considerations, including limited development accommodations to preserve the natural environment. If you are considering employment and living in Jasper National Park, you may want to explore the housing options in Jasper itself or nearby towns like Hinton, which is located just outside the park boundary. Keep in mind that housing availability and costs can vary, so it's advisable to research and plan accordingly. Additionally, employment opportunities may be tied to tourism, hospitality, or other industries related to the Park and its visitors.
PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or GED equivalent. One year cooking experience PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks.
Apr 20, 2024
Full time
PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or GED equivalent. One year cooking experience PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks.
PANERA CAFE ASSOCIATE: Off-Premise Kitchen Salad & Sandwich Maker Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! What is an Off-Premise Kitchen (OPK)? OPKs are a digital ordering production facility with little direct customer interaction. The facilities are limited in size and work with a limited staff but are meant to execute a full array of Panera product and therefore require employees to perform many different production roles. Panera Perks: Competitive pay Eligible for quarterly increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you will thrive on our team. Our Salad & Sandwich Makers delight customers with real food, real fast. With dozens of menu items-and endless possible combinations-Panera's kitchen is no fast-food assembly line. Our Salad & Sandwich Makers prep, cook, assemble, and plate soups, salads, grain bowls, sandwiches, and more using nothing but real ingredients in every single order. Depending on Location, other duties may include helping guests plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Salad & Sandwich Maker at Panera in an Off-Premise Kitchen (OPK), your job includes among other tasks to: Assemble a wide range of menu items including sandwich, salad, breakfast, and barista. Complete prep for daily orders. Ensure every order is made quickly, correctly, and consistently. Meet speed and accuracy goals. Help build our culture of Warmth, Belonging, Growth, and Trust. Step in and support your manager and team. Communicate with and support our catering guests, while managing production in designated OPK locations. This job is for you if: You enjoy working with food. (Note: Food service experience is preferred, but not required.) You have great communications skills. You are a self-starter who can meet goals with limited supervision. You want to partner with a fun, energized team that can work hard and laugh often. You like the hustle and bustle of the hospitality industry. Able to work independently and in a fast-paced environment in a professional manor without being customer facing You work well under pressure. You are committed to food safety and health safety. You are at least 16 years of age. You are passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth opportunities at Panera: A Path to Success - Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training - Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities - We open about 100 new cafes each year-so you will have plenty of chances to grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Apr 18, 2024
Full time
PANERA CAFE ASSOCIATE: Off-Premise Kitchen Salad & Sandwich Maker Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! What is an Off-Premise Kitchen (OPK)? OPKs are a digital ordering production facility with little direct customer interaction. The facilities are limited in size and work with a limited staff but are meant to execute a full array of Panera product and therefore require employees to perform many different production roles. Panera Perks: Competitive pay Eligible for quarterly increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you will thrive on our team. Our Salad & Sandwich Makers delight customers with real food, real fast. With dozens of menu items-and endless possible combinations-Panera's kitchen is no fast-food assembly line. Our Salad & Sandwich Makers prep, cook, assemble, and plate soups, salads, grain bowls, sandwiches, and more using nothing but real ingredients in every single order. Depending on Location, other duties may include helping guests plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Salad & Sandwich Maker at Panera in an Off-Premise Kitchen (OPK), your job includes among other tasks to: Assemble a wide range of menu items including sandwich, salad, breakfast, and barista. Complete prep for daily orders. Ensure every order is made quickly, correctly, and consistently. Meet speed and accuracy goals. Help build our culture of Warmth, Belonging, Growth, and Trust. Step in and support your manager and team. Communicate with and support our catering guests, while managing production in designated OPK locations. This job is for you if: You enjoy working with food. (Note: Food service experience is preferred, but not required.) You have great communications skills. You are a self-starter who can meet goals with limited supervision. You want to partner with a fun, energized team that can work hard and laugh often. You like the hustle and bustle of the hospitality industry. Able to work independently and in a fast-paced environment in a professional manor without being customer facing You work well under pressure. You are committed to food safety and health safety. You are at least 16 years of age. You are passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth opportunities at Panera: A Path to Success - Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training - Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities - We open about 100 new cafes each year-so you will have plenty of chances to grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
A sought after position at The Goddard School on Windward in Alpharetta (NAEYC and AdvancedEd accredited preschool) is currently interviewing for a KITCHEN COORDINATOR. Our school is growing! The Kitchen Coordinator is responsible for delivering plated healthy lunches to our students and prepping/planning snacks for students. Typically this person also drives our 13 seater van to pick up students from elementary schools in the area. This position can be part time or full time based on the applicant. Requirements And Qualifications - A bright smile, gentle demeanor, and love for young children. - Attention to detail/cleanliness and openness for training - Minimum of GED or High School Diploma - Ability to effectively communicate with faculty and children in a professional demeanor. Benefits For This Position Include - Competitive Compensation with bonus opportunities - Paid Holidays after 90 days - Paid Personal Time Off including a day during the month of your birthday! - Paid Training - Plenty of Supplies - Amazing professional environment with like-minded, intelligent and close-knit teammates. To Apply - Use Google Maps - make sure you are within a reasonable commute of 30004. We are off of exit 11 on GA 400. - We are looking for someone with outstanding communications skills, so please take the time to write us a thoughtful cover letter which will enable your resume to stand out from the many we receive. Please remember to: - Introduce yourself, describe your qualifications, and explain why you are interested in this position - Explain your current (or last) position and why you are looking for a new position - Give your salary range expectations - Reply to this posting with cover letter in the body of the email and resume attached in MS Word of PDF Required - Experience Teaching OR cooking/catering: 1 year - varied schedule (8am-6:30pm depending on position). Job Type: Part Time/Full Time
Apr 18, 2024
Full time
A sought after position at The Goddard School on Windward in Alpharetta (NAEYC and AdvancedEd accredited preschool) is currently interviewing for a KITCHEN COORDINATOR. Our school is growing! The Kitchen Coordinator is responsible for delivering plated healthy lunches to our students and prepping/planning snacks for students. Typically this person also drives our 13 seater van to pick up students from elementary schools in the area. This position can be part time or full time based on the applicant. Requirements And Qualifications - A bright smile, gentle demeanor, and love for young children. - Attention to detail/cleanliness and openness for training - Minimum of GED or High School Diploma - Ability to effectively communicate with faculty and children in a professional demeanor. Benefits For This Position Include - Competitive Compensation with bonus opportunities - Paid Holidays after 90 days - Paid Personal Time Off including a day during the month of your birthday! - Paid Training - Plenty of Supplies - Amazing professional environment with like-minded, intelligent and close-knit teammates. To Apply - Use Google Maps - make sure you are within a reasonable commute of 30004. We are off of exit 11 on GA 400. - We are looking for someone with outstanding communications skills, so please take the time to write us a thoughtful cover letter which will enable your resume to stand out from the many we receive. Please remember to: - Introduce yourself, describe your qualifications, and explain why you are interested in this position - Explain your current (or last) position and why you are looking for a new position - Give your salary range expectations - Reply to this posting with cover letter in the body of the email and resume attached in MS Word of PDF Required - Experience Teaching OR cooking/catering: 1 year - varied schedule (8am-6:30pm depending on position). Job Type: Part Time/Full Time
Req#: R30055 Category(s): Trades/Engineering/Facilities, Food and Nutrition Full Time / Part Time: Per Diem Shift: Second Summary: The applicant will have five years of proven cooking experience in a healthcare, restaurant, or other hospitality setting. The applicant will be able to produce high-quality, high-volume food for retail, catering, and patient service utilizing cook-chill equipment. Ensures appropriate cook chill and production supply levels to execute daily production needs. Ensures that processed food inventories are maintained appropriately and are commensurate with food usage levels. Responsible for daily food quantity and quality based on C-BORD generated specifics. Maintains temperature, QC, and QA logs accordingly. Ensures the safe, sanitary, and smooth operation of all food production and cook-chill equipment. The incumbent is expected to perform safe and sanitary food handling techniques and prepares hot and/or cold food products for assembly on the room service line following the direction of the Supervisor. Additionally, produce high-quality food for the catering and retail production areas. Must be able to learn on-the job-skills and handle periodic stressful times-line, prep, and high volume cooking skills necessary. The applicant will know advanced cooking methods and have strong math skills. Able to meet physical demands as determined by Health Service assessment. Ability to read, write and comprehend English. Knowledge of HACCP and SERV-SAFE related food handling techniques: gloves, cutting boards, cross-contamination, ingredient quality/safety, personal and professional hygiene, temperature danger zone. The applicant will be expected to clean and sanitize all equipment he/she is in contact with-scheduling flexibility: days, nights, alternating weekends. Being a team player in a fast-paced environment is essential Job Responsibilities: 1) Safe, sanitary food handling techniques: gloves, cutting boards, cross-contamination, hygiene, temperature danger zone, ingredient quality, and safety, exact recipe adherence with zero tolerance for variation 2) Ensures appropriate production supply levels to execute daily production needs. Projects needs and places orders for all foods necessary for menus and production. 3) Ensures the safe, smooth operation of production equipment. Able to assemble and operate production equipment for proper daily use and breakdown for sanitation and safety. 4) Maintains temperature, QC, and QA logs as directed by HACCP, JCAHO, and DPH regulations, and Executive Chef or designee directives 5) Cleans and sanitizes all equipment he/she is in contact with mechanical devices, movable and stationary equipment, refrigerators, cutting boards, knives, and food service equipment 6) Works well under pressure: maintains composure, quality, consistency, and safety. Will assist others when business levels increase without being asked. 7) Team player in a fast-paced environment. Helps with production cooking, room service/line cooking as needed. 8) Able to work independently with little supervision. Will perform either production, prep, or line cooking functions as necessary in accordance with HACCP, JCAHO, and DPH regulations 9) Prepares hot and/or cold food items in an appropriate timeframe following the direction of the Supervisor. Able to work in the production area, producing high-volume, high-quality foods as a part of a team or independently. 10) Must speak, read, write, and understand English fluently 11) Supports supervisor as needed with the day-to-day operation of production service areas; performs opening and closing duties as assigned the following checklist Required Work Experience: 5 years of cooking experience, especially back-of-house, in a restaurant, hospital, or institutional food service Preferred Work Experience: None Required Skills and Competencies: Advanced cooking skills (soups, sauces, recipes from scratch), safety/sanitation, knowledge of culinary terms, upscale menu items, line and prep experience You Belong At Baystate At Baystate Health we know that treating one another with dignity and equity is what elevates respect for our patients and staff. It makes us not just an organization, but also a community where you belong. It is how we advance the care and enhance the lives of all people. DIVERSE TEAMS. DIVERSE PATIENTS. DIVERSE LOCATIONS. Education: Non-Graduate Certifications: ServSave Food Handlers Certified - ServSafe National Restaurant Association Equal Employment Opportunity Employer Baystate Health is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, ancestry, age, genetic information, disability, or protected veteran status. Apply Now
Apr 16, 2024
Full time
Req#: R30055 Category(s): Trades/Engineering/Facilities, Food and Nutrition Full Time / Part Time: Per Diem Shift: Second Summary: The applicant will have five years of proven cooking experience in a healthcare, restaurant, or other hospitality setting. The applicant will be able to produce high-quality, high-volume food for retail, catering, and patient service utilizing cook-chill equipment. Ensures appropriate cook chill and production supply levels to execute daily production needs. Ensures that processed food inventories are maintained appropriately and are commensurate with food usage levels. Responsible for daily food quantity and quality based on C-BORD generated specifics. Maintains temperature, QC, and QA logs accordingly. Ensures the safe, sanitary, and smooth operation of all food production and cook-chill equipment. The incumbent is expected to perform safe and sanitary food handling techniques and prepares hot and/or cold food products for assembly on the room service line following the direction of the Supervisor. Additionally, produce high-quality food for the catering and retail production areas. Must be able to learn on-the job-skills and handle periodic stressful times-line, prep, and high volume cooking skills necessary. The applicant will know advanced cooking methods and have strong math skills. Able to meet physical demands as determined by Health Service assessment. Ability to read, write and comprehend English. Knowledge of HACCP and SERV-SAFE related food handling techniques: gloves, cutting boards, cross-contamination, ingredient quality/safety, personal and professional hygiene, temperature danger zone. The applicant will be expected to clean and sanitize all equipment he/she is in contact with-scheduling flexibility: days, nights, alternating weekends. Being a team player in a fast-paced environment is essential Job Responsibilities: 1) Safe, sanitary food handling techniques: gloves, cutting boards, cross-contamination, hygiene, temperature danger zone, ingredient quality, and safety, exact recipe adherence with zero tolerance for variation 2) Ensures appropriate production supply levels to execute daily production needs. Projects needs and places orders for all foods necessary for menus and production. 3) Ensures the safe, smooth operation of production equipment. Able to assemble and operate production equipment for proper daily use and breakdown for sanitation and safety. 4) Maintains temperature, QC, and QA logs as directed by HACCP, JCAHO, and DPH regulations, and Executive Chef or designee directives 5) Cleans and sanitizes all equipment he/she is in contact with mechanical devices, movable and stationary equipment, refrigerators, cutting boards, knives, and food service equipment 6) Works well under pressure: maintains composure, quality, consistency, and safety. Will assist others when business levels increase without being asked. 7) Team player in a fast-paced environment. Helps with production cooking, room service/line cooking as needed. 8) Able to work independently with little supervision. Will perform either production, prep, or line cooking functions as necessary in accordance with HACCP, JCAHO, and DPH regulations 9) Prepares hot and/or cold food items in an appropriate timeframe following the direction of the Supervisor. Able to work in the production area, producing high-volume, high-quality foods as a part of a team or independently. 10) Must speak, read, write, and understand English fluently 11) Supports supervisor as needed with the day-to-day operation of production service areas; performs opening and closing duties as assigned the following checklist Required Work Experience: 5 years of cooking experience, especially back-of-house, in a restaurant, hospital, or institutional food service Preferred Work Experience: None Required Skills and Competencies: Advanced cooking skills (soups, sauces, recipes from scratch), safety/sanitation, knowledge of culinary terms, upscale menu items, line and prep experience You Belong At Baystate At Baystate Health we know that treating one another with dignity and equity is what elevates respect for our patients and staff. It makes us not just an organization, but also a community where you belong. It is how we advance the care and enhance the lives of all people. DIVERSE TEAMS. DIVERSE PATIENTS. DIVERSE LOCATIONS. Education: Non-Graduate Certifications: ServSave Food Handlers Certified - ServSafe National Restaurant Association Equal Employment Opportunity Employer Baystate Health is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, ancestry, age, genetic information, disability, or protected veteran status. Apply Now
Headlands Coastal Lodge & Spa, located along the beautiful Oregon Coast in Pacific City, is looking for an individual with a hospitality heart who loves to s hare their sense of adventure, passion for the outdoors, love for the Oregon Coast and outstanding hospitality skills with our guests at Headlands Coastal Lodge and Spa. Who we are and what we stand for Headlands Coastal Lodge & Spa is a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. Guests make themselves at home in one of 33 carefully appointed guest rooms or in a luxurious two- or three-bedroom cottage, each with a balcony and ocean view. Guests are encouraged to wander into Haystack Hall to experience the coastal vibe, and arrange for a beach bonfire, take a cooking class, make a spa appointment, or simply curl up in front of the welcoming fireplace. Our ideal candidate will enjoy working with a team committed to the highest levels of hospitality. Our accommodations provide a luxury experience Oregon style. We stand for and value a strong sense of community and support one another's interests. We are a creative and knowledgeable team, focused on building outside of the box rather than staying in bounds. We work hard and play hard resulting in a rhythm that keeps us in sync and always at our best. POSITION TITLE: Adventure Coach WHAT DOES SUCCESS LOOK LIKE Co-workers look to you as the expert on the area and feel confident in referring guests to you. The brand comes to life through the adventure experience. Guests know you by name. Guests learn unique and thoughtful information about our area and are excited to return and engage in activities. KEY ACCOUNTABILITIES Lead daily activities. Ensure each activity standard is delivered and guests learn something new about, area history, geology, geography, plant and animal life. Guests leave with unique, thoughtful, and interesting facts that they may not have known. Engage guests in the brand. Actively communicate with guests before their arrival and during their arrival to share opportunities for private, complimentary group and self-guided activities. Proactively determine the needs of each guest. Offer suggestions that fit their fitness level, time restraints, interests. Share insider tips. Assist guests in reservations for activities following the designated processes. Collaborate with the Adventure team r to create new, seasonal guest activities and experiences that exemplify the brand. Ensure adventure equipment is properly stored and guest ready at all times. Know the activities, unique history, flora and fauna of the Pacific City and North Coast area. Work as a team. Recognize when a team member may need support and lend a hand; welcome desk, housekeeping, Maintenance, Meridian. Support the lodge daily operations; answer calls, make reservations, deliver amenities, respond to guest requests, stock pantries, prepare for arriving guests, other tasks as needed. MEASURES OF SUCCESS Guests share the great experiences in the guest survey and mention you by name. Guest engagement goals are met. Your quarterly goals for learning about the area are met. VALUES IN ACTION Entrepreneurial Spirit - be curious. Have passion for delivering extraordinary guest experiences. Be an on-going learner. Grow expertise about the area and all it has to offer. Generosity - smile; make eye contact; share; say hello; recognize when guests may want more information and proactively share it to meet their needs. Humility - listen; encourage others' ideas. Agility - change course; collaborate; keep learning; pivot easily to meet guest needs or desires. Collaborate with team members and stakeholders on new ideas that create extraordinary guest experiences. Empathy - be available; listen; ask questions; Notice body language and social ques so you can respond to the needs of others. Optimism - develop strong relationships with co-workers and vendors. Finish daily tasks and pass down details for work in progress or not completed. Be on time and prepared. Be confident in your expertise and be open to tackling new things. Tenacity -Keep clear goals; try, try again. Be persistent; try different approaches. We care deeply about the wellbeing of our team members. Our full-time team members are eligible to receive our robust benefits package, including, but not limited to, medical (company pays 90% of premiums for employees and 25% for dependents), dental, vision, 401(k) with a match up to 4%, paid time off, and employee discounts. AND you get to work in Pacific City! Our location appeals to those who like small towns and enjoy the outdoors. We have miles of beaches to explore, trails to hike, oceans to surf and kayak, and fish to be caught! Compensation details: 18-22 Hourly Wage PI97f82e43f1-
Apr 12, 2024
Full time
Headlands Coastal Lodge & Spa, located along the beautiful Oregon Coast in Pacific City, is looking for an individual with a hospitality heart who loves to s hare their sense of adventure, passion for the outdoors, love for the Oregon Coast and outstanding hospitality skills with our guests at Headlands Coastal Lodge and Spa. Who we are and what we stand for Headlands Coastal Lodge & Spa is a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. Guests make themselves at home in one of 33 carefully appointed guest rooms or in a luxurious two- or three-bedroom cottage, each with a balcony and ocean view. Guests are encouraged to wander into Haystack Hall to experience the coastal vibe, and arrange for a beach bonfire, take a cooking class, make a spa appointment, or simply curl up in front of the welcoming fireplace. Our ideal candidate will enjoy working with a team committed to the highest levels of hospitality. Our accommodations provide a luxury experience Oregon style. We stand for and value a strong sense of community and support one another's interests. We are a creative and knowledgeable team, focused on building outside of the box rather than staying in bounds. We work hard and play hard resulting in a rhythm that keeps us in sync and always at our best. POSITION TITLE: Adventure Coach WHAT DOES SUCCESS LOOK LIKE Co-workers look to you as the expert on the area and feel confident in referring guests to you. The brand comes to life through the adventure experience. Guests know you by name. Guests learn unique and thoughtful information about our area and are excited to return and engage in activities. KEY ACCOUNTABILITIES Lead daily activities. Ensure each activity standard is delivered and guests learn something new about, area history, geology, geography, plant and animal life. Guests leave with unique, thoughtful, and interesting facts that they may not have known. Engage guests in the brand. Actively communicate with guests before their arrival and during their arrival to share opportunities for private, complimentary group and self-guided activities. Proactively determine the needs of each guest. Offer suggestions that fit their fitness level, time restraints, interests. Share insider tips. Assist guests in reservations for activities following the designated processes. Collaborate with the Adventure team r to create new, seasonal guest activities and experiences that exemplify the brand. Ensure adventure equipment is properly stored and guest ready at all times. Know the activities, unique history, flora and fauna of the Pacific City and North Coast area. Work as a team. Recognize when a team member may need support and lend a hand; welcome desk, housekeeping, Maintenance, Meridian. Support the lodge daily operations; answer calls, make reservations, deliver amenities, respond to guest requests, stock pantries, prepare for arriving guests, other tasks as needed. MEASURES OF SUCCESS Guests share the great experiences in the guest survey and mention you by name. Guest engagement goals are met. Your quarterly goals for learning about the area are met. VALUES IN ACTION Entrepreneurial Spirit - be curious. Have passion for delivering extraordinary guest experiences. Be an on-going learner. Grow expertise about the area and all it has to offer. Generosity - smile; make eye contact; share; say hello; recognize when guests may want more information and proactively share it to meet their needs. Humility - listen; encourage others' ideas. Agility - change course; collaborate; keep learning; pivot easily to meet guest needs or desires. Collaborate with team members and stakeholders on new ideas that create extraordinary guest experiences. Empathy - be available; listen; ask questions; Notice body language and social ques so you can respond to the needs of others. Optimism - develop strong relationships with co-workers and vendors. Finish daily tasks and pass down details for work in progress or not completed. Be on time and prepared. Be confident in your expertise and be open to tackling new things. Tenacity -Keep clear goals; try, try again. Be persistent; try different approaches. We care deeply about the wellbeing of our team members. Our full-time team members are eligible to receive our robust benefits package, including, but not limited to, medical (company pays 90% of premiums for employees and 25% for dependents), dental, vision, 401(k) with a match up to 4%, paid time off, and employee discounts. AND you get to work in Pacific City! Our location appeals to those who like small towns and enjoy the outdoors. We have miles of beaches to explore, trails to hike, oceans to surf and kayak, and fish to be caught! Compensation details: 18-22 Hourly Wage PI97f82e43f1-
Whitsons Culinary Group
Peterborough, New Hampshire
SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner and delivery to schools on campus ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Prepares and serves food according to menus and in correct portion sizes as mandated by yield guides. Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing. Brews coffee, fills beverage machines, sets up hot and/or cold food area. Delivers, when necessary, food to staff, students and catering events. Complies with all state, Federal, local health department requirements for safe food handling Complies with all client location security protocols and guidelines Checks and stores incoming supplies. Follows assigned break schedules. Collects and strips trays for dishwashing and participates in ware washing if assigned Stores silverware, dishes, glasses, cups, pots, etc. Participates on safety committee. Attends all mandatory in-service programs. Manages POS/cash handling if applicable for position ADDITIONAL DUTIES AND RESPONSIBILITIES: Adheres to all Whitsons policies and procedures at all times Supports the goals, objective and mission statement set forth by Whitsons. Complies with all requirements of the mandated food handling certification requirements Delivers food to other locations on campus Performs all other duties as assigned. Education: - High school graduate or equivalent. - Must complete all Whitsons and other mandated training as necessary Other Qualifications, Experience and Competencies: - Ability to speak and read English in order to understand and perform job assignments. - 1 year professional food service experience preferred - Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear - Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. - Be standing on feet majority of the workday in addition to walking back and forth. - Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. - Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: - The work is performed primarily in the kitchen and on the serving line - Standing most of the work day is required. - Work requires movement in and out of store rooms and freezers - Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. - The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Apr 10, 2024
Full time
SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner and delivery to schools on campus ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Prepares and serves food according to menus and in correct portion sizes as mandated by yield guides. Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing. Brews coffee, fills beverage machines, sets up hot and/or cold food area. Delivers, when necessary, food to staff, students and catering events. Complies with all state, Federal, local health department requirements for safe food handling Complies with all client location security protocols and guidelines Checks and stores incoming supplies. Follows assigned break schedules. Collects and strips trays for dishwashing and participates in ware washing if assigned Stores silverware, dishes, glasses, cups, pots, etc. Participates on safety committee. Attends all mandatory in-service programs. Manages POS/cash handling if applicable for position ADDITIONAL DUTIES AND RESPONSIBILITIES: Adheres to all Whitsons policies and procedures at all times Supports the goals, objective and mission statement set forth by Whitsons. Complies with all requirements of the mandated food handling certification requirements Delivers food to other locations on campus Performs all other duties as assigned. Education: - High school graduate or equivalent. - Must complete all Whitsons and other mandated training as necessary Other Qualifications, Experience and Competencies: - Ability to speak and read English in order to understand and perform job assignments. - 1 year professional food service experience preferred - Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear - Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. - Be standing on feet majority of the workday in addition to walking back and forth. - Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. - Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: - The work is performed primarily in the kitchen and on the serving line - Standing most of the work day is required. - Work requires movement in and out of store rooms and freezers - Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. - The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled