JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
Mar 27, 2024
Full time
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West. It's a family owned and award-winning destination that truly inspires. The Resort at Paws Up is seeking to add a Pastry Sous Chef to our team. The role of the Pastry Sous Chef is to assist the Pastry Chef in leading our pastry team in the production and direction of preparing a variety of desserts, pastries or other amenities for the various outlets and events at The Resort at Paws Up. This position is responsible for enhancement of creativity, timely execution and involvement within various culinary events. The Primary Functions are: Create new and exciting desserts to refresh our menus and engage our guests. Prepare a wide variety of goods such as cakes, cookies, pies, etc. following traditional and modern recipes. Work closely with the Culinary leadership team to assist in creating menus that are unique and restaurant specific. Creativity is strongly encouraged. Carry out and monitor the production of pastry items to specifications and ensure that consistency and quality are executed to the highest standard. Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu planning. Monitor stock pars for baking ingredients and make appropriate orders. Provide day-to-day guidance and oversight of team members; actively promote, train, coach, and recognize performance. Keep up-to-date knowledge on all menu items including preparation, any allergens, and alternative preparations. Maintain an orderly cooking station and adhere to health and safety standards. Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds. Understand how to flex when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget with final approval by Executive Chef and Pastry Chef. Improve service by communicating and assist the team to understand our guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management to the Pastry Chef. Attend and participate all mandatory meetings and training. Communicate and maintain timelines and priorities. Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; position requires full availability including evenings, weekends, holidays or as needed. Looking for Team Members with: High school diploma, GED or vocational training or job-related coursework Minimum of 4 years of experience in the Pastry field Minimum of 2 years of experience in management of a team Proven ability to lead and manage a team Knowledge of genuine hospitality and service management Demonstrate the ability to work efficiently in a fast-paced environment Display a sense of urgency, attention to detail, and a strong desire for continued learning Enjoy the challenge of effectively managing multiple tasks without sacrificing quality Valid Montana Food Handler's license Valid driver's license and the ability to meet company driving policy Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Mar 23, 2024
Full time
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West. It's a family owned and award-winning destination that truly inspires. The Resort at Paws Up is seeking to add a Pastry Sous Chef to our team. The role of the Pastry Sous Chef is to assist the Pastry Chef in leading our pastry team in the production and direction of preparing a variety of desserts, pastries or other amenities for the various outlets and events at The Resort at Paws Up. This position is responsible for enhancement of creativity, timely execution and involvement within various culinary events. The Primary Functions are: Create new and exciting desserts to refresh our menus and engage our guests. Prepare a wide variety of goods such as cakes, cookies, pies, etc. following traditional and modern recipes. Work closely with the Culinary leadership team to assist in creating menus that are unique and restaurant specific. Creativity is strongly encouraged. Carry out and monitor the production of pastry items to specifications and ensure that consistency and quality are executed to the highest standard. Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu planning. Monitor stock pars for baking ingredients and make appropriate orders. Provide day-to-day guidance and oversight of team members; actively promote, train, coach, and recognize performance. Keep up-to-date knowledge on all menu items including preparation, any allergens, and alternative preparations. Maintain an orderly cooking station and adhere to health and safety standards. Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds. Understand how to flex when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget with final approval by Executive Chef and Pastry Chef. Improve service by communicating and assist the team to understand our guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management to the Pastry Chef. Attend and participate all mandatory meetings and training. Communicate and maintain timelines and priorities. Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; position requires full availability including evenings, weekends, holidays or as needed. Looking for Team Members with: High school diploma, GED or vocational training or job-related coursework Minimum of 4 years of experience in the Pastry field Minimum of 2 years of experience in management of a team Proven ability to lead and manage a team Knowledge of genuine hospitality and service management Demonstrate the ability to work efficiently in a fast-paced environment Display a sense of urgency, attention to detail, and a strong desire for continued learning Enjoy the challenge of effectively managing multiple tasks without sacrificing quality Valid Montana Food Handler's license Valid driver's license and the ability to meet company driving policy Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
The green o is nestled deep on the densely timbered southern edge of the expansive 37,000-acre Paws Up Ranch, the green o is a hidden gem designed for adults searching for the perfect blend of adventure and serenity. Staying true to our Montana roots, we've created 12 secluded Haus accommodations that give you the ultimate in privacy while surrounding you in nature. This isn't just a luxury resort. This is a place where breathtaking views meet thrilling outdoor adventures-a place where your soul and spirit can wander. The Social Haus is located at the center of the resort, the Social Haus is the true heart of the green o, just a short walk from each of the Haus accommodations. Soaring windows open to the outdoors, allowing the mingling of cooking aromas with the fresh, pine-scented air. Details like Shou Sugi Ban wood, stained to match the surrounding pine trees, and artisan-designed custom lighting accentuate the feeling that you're enveloped in the forest. Inside, you'll encounter the inner circle bar, an intimate lounge, a dining area and an open kitchen. Take in the sights and smells as you watch chefs prepare exquisite meals for breakfast, lunch and dinner. The Resort at Paws Up l the green o is seeking a Sous to add to our team. The role of the Sous Chef is to assists in the culinary management and food creation of an assigned restaurant outlet. The Primary Functions are: Supervise culinary team members through multiple meal functions to ensure that methods of cooking, garnishing and portion sizes are as defined by recipes and consistently adhered to Exhibit culinary talents by personally performing tasks while leading the staff and managing food-related functions Prepare and cook foods of all types, either on a regular basis or for special guests or functions Identify and communicate production needs to culinary team members Meet daily with Executive Chef and Culinary management to coordinate and ensure production standards, determine specials, employee meals, review kitchen personnel needs and issues, etc. Conduct shift meetings with culinary department Understand and follow the food allergy procedure and special orders/restrictions Estimate daily production needs and communicate production needs to culinary team members Assist in the development of menus and food items Work to continually improve guest dining satisfaction Improve service by communicating and assisting to understand guest needs, providing guidance, feedback, and individual coaching when needed Submit future goals, operational improvements, and personnel management with our Culinary Management Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance Interview, hire, train, and develop culinary team members Identify, address and document individual employee performance according to standard operating procedures Perform a daily "walk through" of inventory to prioritize product utilization Purchase and order of all food product and supplies for multiple outlets Manage culinary operations and ensures compliance with all Food & Beverage policies, sanitation, food standards and procedures. Looking for Team Members with: High school diploma, GED or vocational training or job-related course work; Certificate in culinary arts or relevant field Experience as a Lead Line Cook, or Sous Chef is helpful, but we are willing to invest and teach the right individual Proven ability to plan menus Order and control inventory Valid Food Handler's License Valid State Driver's License Team members can look forward to: PTO Medical, Dental, Vision Life Insurance, Long Term and Short Term Disability 401K with match Opportunities for career development and advancement Carpool reimbursement $5-$20/Day Limited Housing Assistance Available Employee lunch provided Employee Discounts on Merchandise A great work environment in a beautiful luxury resort setting Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Mar 23, 2024
Full time
The green o is nestled deep on the densely timbered southern edge of the expansive 37,000-acre Paws Up Ranch, the green o is a hidden gem designed for adults searching for the perfect blend of adventure and serenity. Staying true to our Montana roots, we've created 12 secluded Haus accommodations that give you the ultimate in privacy while surrounding you in nature. This isn't just a luxury resort. This is a place where breathtaking views meet thrilling outdoor adventures-a place where your soul and spirit can wander. The Social Haus is located at the center of the resort, the Social Haus is the true heart of the green o, just a short walk from each of the Haus accommodations. Soaring windows open to the outdoors, allowing the mingling of cooking aromas with the fresh, pine-scented air. Details like Shou Sugi Ban wood, stained to match the surrounding pine trees, and artisan-designed custom lighting accentuate the feeling that you're enveloped in the forest. Inside, you'll encounter the inner circle bar, an intimate lounge, a dining area and an open kitchen. Take in the sights and smells as you watch chefs prepare exquisite meals for breakfast, lunch and dinner. The Resort at Paws Up l the green o is seeking a Sous to add to our team. The role of the Sous Chef is to assists in the culinary management and food creation of an assigned restaurant outlet. The Primary Functions are: Supervise culinary team members through multiple meal functions to ensure that methods of cooking, garnishing and portion sizes are as defined by recipes and consistently adhered to Exhibit culinary talents by personally performing tasks while leading the staff and managing food-related functions Prepare and cook foods of all types, either on a regular basis or for special guests or functions Identify and communicate production needs to culinary team members Meet daily with Executive Chef and Culinary management to coordinate and ensure production standards, determine specials, employee meals, review kitchen personnel needs and issues, etc. Conduct shift meetings with culinary department Understand and follow the food allergy procedure and special orders/restrictions Estimate daily production needs and communicate production needs to culinary team members Assist in the development of menus and food items Work to continually improve guest dining satisfaction Improve service by communicating and assisting to understand guest needs, providing guidance, feedback, and individual coaching when needed Submit future goals, operational improvements, and personnel management with our Culinary Management Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance Interview, hire, train, and develop culinary team members Identify, address and document individual employee performance according to standard operating procedures Perform a daily "walk through" of inventory to prioritize product utilization Purchase and order of all food product and supplies for multiple outlets Manage culinary operations and ensures compliance with all Food & Beverage policies, sanitation, food standards and procedures. Looking for Team Members with: High school diploma, GED or vocational training or job-related course work; Certificate in culinary arts or relevant field Experience as a Lead Line Cook, or Sous Chef is helpful, but we are willing to invest and teach the right individual Proven ability to plan menus Order and control inventory Valid Food Handler's License Valid State Driver's License Team members can look forward to: PTO Medical, Dental, Vision Life Insurance, Long Term and Short Term Disability 401K with match Opportunities for career development and advancement Carpool reimbursement $5-$20/Day Limited Housing Assistance Available Employee lunch provided Employee Discounts on Merchandise A great work environment in a beautiful luxury resort setting Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Banyan Medical Systems
Baldwinville, Massachusetts
Why Join Us? Banyan Treatment Centers stands as a nationally recognized leader in addiction and mental health care, boasting a comprehensive continuum of care and holding the esteemed Joint Commission Accreditation (Gold Seal of Approval). From our inception, we've evolved into an authority and innovator in addiction care and mental health treatment, extending our services across 17 locations and providing Telehealth options throughout the United States. Our collective mission is straightforward yet powerful: to liberate individuals from the shackles of addiction. With a team representing diverse backgrounds, many of whom have firsthand experience with addiction, we resonate with the very community we serve. Leveraging our expansive team of dedicated professionals and a well-established infrastructure, we deliver personalized treatment to support everyone who seeks our assistance. The banyan tree flourishes when supported by others, thriving for centuries. At Banyan Treatment Centers, we foster an environment that promotes growth for both our clients and professionals alike. Fast-paced, collaborative work environment with room for feedback and creative input. Weekly Pay-Cycle- pay day is every Friday! CPR Training Continuing Education Units for license renewal. Internal promotional opportunities Annual merit increases Employee Assistance and Referral Programs Comprehensive benefits for full-time employees: Medical, Vision and Dental Insurance Whole and Term Life Insurance Short and Long-term disability Insurance 401(k) Benefit with Employer Match Paid Time Off 7 Paid Holidays, inclusive of a floating Holiday to use at your discretion. Job Duties: Communicate in a professional manner with proper use of telephone etiquette Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the "final touch" Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Working knowledge of various computer software programs (MS Office, restaurant management software, POS Perform in a professional manner. Knowledge of policies and procedures pertaining to attendance and punctuality. Reports to work as assigned. Understand and adhere to legal guidelines pertaining to client confidentiality and client rights. Maintains acceptable overall attendance. Perform duties independently, taking a proactive approach to problem situations, seeking supervision on an as needed basis. Attends in-services and educational training as necessary and as assigned. Seeks out learning experiences and incorporates new knowledge into practice. Maintains flexibility and adaptability to expected and unexpected changes in the work environment. Reports personal symptoms of suspected illness or contagious diseases to Program Nurse. Reports incidents, accidents, and occurrences in accordance with policies and procedures. Maintains safety of the physical environment. Performs all other tasks as assigned by supervisor. Qualifications and Requirements: High School Diploma or equivalent. College degree preferred Safe-Serve Certified preferred 2 years of experience working with high volume food preparation. Expert knowledge of daily operations of a dining facility Experience in conflict resolution Compassionate and caring demeanor Ability to build rapport with clients Excellent written and verbal communication skills Familiar with community resources Experience with KIPU EMR preferred Abilities/Competencies: Ability to work as a team member and have management, communication, organizational and interpersonal skills. Ability to work under stressful conditions and be flexible in relation to department needs. Demonstrates Proficiency in Verbal & Written Communication Skills. Knowledge of State & Federal Statutes Regarding Patient Confidentiality Laws. Knowledge of Drug-Free Workplace Policies. Knowledge of Workplace Violence Prevention. Knowledge of Corporate Integrity & Compliance Program. Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the "final touch" Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Working knowledge of various computer software programs (MS Office, restaurant management software, POS
Mar 20, 2024
Full time
Why Join Us? Banyan Treatment Centers stands as a nationally recognized leader in addiction and mental health care, boasting a comprehensive continuum of care and holding the esteemed Joint Commission Accreditation (Gold Seal of Approval). From our inception, we've evolved into an authority and innovator in addiction care and mental health treatment, extending our services across 17 locations and providing Telehealth options throughout the United States. Our collective mission is straightforward yet powerful: to liberate individuals from the shackles of addiction. With a team representing diverse backgrounds, many of whom have firsthand experience with addiction, we resonate with the very community we serve. Leveraging our expansive team of dedicated professionals and a well-established infrastructure, we deliver personalized treatment to support everyone who seeks our assistance. The banyan tree flourishes when supported by others, thriving for centuries. At Banyan Treatment Centers, we foster an environment that promotes growth for both our clients and professionals alike. Fast-paced, collaborative work environment with room for feedback and creative input. Weekly Pay-Cycle- pay day is every Friday! CPR Training Continuing Education Units for license renewal. Internal promotional opportunities Annual merit increases Employee Assistance and Referral Programs Comprehensive benefits for full-time employees: Medical, Vision and Dental Insurance Whole and Term Life Insurance Short and Long-term disability Insurance 401(k) Benefit with Employer Match Paid Time Off 7 Paid Holidays, inclusive of a floating Holiday to use at your discretion. Job Duties: Communicate in a professional manner with proper use of telephone etiquette Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the "final touch" Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Working knowledge of various computer software programs (MS Office, restaurant management software, POS Perform in a professional manner. Knowledge of policies and procedures pertaining to attendance and punctuality. Reports to work as assigned. Understand and adhere to legal guidelines pertaining to client confidentiality and client rights. Maintains acceptable overall attendance. Perform duties independently, taking a proactive approach to problem situations, seeking supervision on an as needed basis. Attends in-services and educational training as necessary and as assigned. Seeks out learning experiences and incorporates new knowledge into practice. Maintains flexibility and adaptability to expected and unexpected changes in the work environment. Reports personal symptoms of suspected illness or contagious diseases to Program Nurse. Reports incidents, accidents, and occurrences in accordance with policies and procedures. Maintains safety of the physical environment. Performs all other tasks as assigned by supervisor. Qualifications and Requirements: High School Diploma or equivalent. College degree preferred Safe-Serve Certified preferred 2 years of experience working with high volume food preparation. Expert knowledge of daily operations of a dining facility Experience in conflict resolution Compassionate and caring demeanor Ability to build rapport with clients Excellent written and verbal communication skills Familiar with community resources Experience with KIPU EMR preferred Abilities/Competencies: Ability to work as a team member and have management, communication, organizational and interpersonal skills. Ability to work under stressful conditions and be flexible in relation to department needs. Demonstrates Proficiency in Verbal & Written Communication Skills. Knowledge of State & Federal Statutes Regarding Patient Confidentiality Laws. Knowledge of Drug-Free Workplace Policies. Knowledge of Workplace Violence Prevention. Knowledge of Corporate Integrity & Compliance Program. Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the "final touch" Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Working knowledge of various computer software programs (MS Office, restaurant management software, POS
San Francisco/Peninsula Job Type Full-Time Close Date 3/31/2024 at 11:59pm Salary $76,625.00-$93,138.00 Annually Additional Questionnaires None About Menlo Park Menlo Park is a city of beautiful, tree-lined neighborhoods and active commercial districts. Located conveniently between the major metropolitan areas of San Francisco and San Jose, Menlo Park is home to just under 34,000 residents in its 19 square miles. The stunning natural surroundings of the city afford views of the San Francisco Bay to the east and the Pacific Coastal Range to the west. Menlo Park's climate is moderate to warm, with an average of 265 sunny days a year. Menlo Park's residents reflect a range of backgrounds and interests who tend to be well educated and actively engaged in community life. Excellent public and private schools serve its many young families, while residents of all ages enjoy the City's numerous parks and recreational facilities. The City's close proximity to Stanford University and Menlo College provide a multitude of academic, cultural and athletic event opportunities. The arts and leisure activities of the major urban areas of San Francisco and San Jose are close by. These and many other amenities contribute to Menlo Park's outstanding quality of life. Located in the heart of Menlo Park is a downtown featuring unique and upscale shops and restaurants. Set in a pleasant, pedestrian-oriented atmosphere, Menlo Park's downtown area attracts locals and visitors alike. Known worldwide as the "Capital of Venture Capital," Menlo Park is well situated to benefit from and help shape new technologies and markets originating from the Silicon Valley. The City hosts such major employers as SRI International, Meta, Pacific Biosciences, E TRADE Financial Corporation, and CS Bio Co. Menlo Park is a General Law city operating under the Council-Manager form of government. The City Council appoints the City Manager and City Attorney, as well as members of a variety of advisory commissions and committees. The municipal government is organized into six operating departments, including Administrative Services, City Manager's Office, Community Development, Library and Community Services, Police, and Public Works. The City is comprised of approximately 300 employees. In addition to its many attributes, Menlo Park has one of the most beautiful civic center campuses in the Bay Area. Heritage trees, a running fountain, and a duck pond surround City Hall. The campus also includes a nine-acre park, recreation facilities, and the Menlo Park Library. These civic amenities make the campus a noted destination for residents, local employees, and visitors. Conveniently located, the campus is a short walk to our downtown area with food and shopping destinations, as well as the Menlo Park Caltrain Station. View all openings Share Please review the special instructions before applying for this job opportunity. Apply for Job Interested Location Belle Haven Community Campus, 100 Terminal Ave., Menlo Park, 94025 Description Menlo Park Senior Center supports local, older adults (ages 55+) to live active, healthy lives in the Menlo Park community. The City of Menlo Park provides first-rate facilities, robust funding support, and directly employs talented and dedicated staff to provide excellent service to our older adult residents. The Nutrition Services Coordinator position is a benefitted career position in the City of Menlo Park, and is responsible for the coordination of all aspects of the City's nutrition program, including weekday operations of the senior center lunch program, in accordance with applicable local, state, and federal standards for services to older adults and children. The position's responsibilities include menu planning, ordering and food supplies and inventory, preparing quantity meals, evaluating nutritional content of meals, supervising and assisting kitchen employees, and maintaining clean and orderly kitchens. The Nutrition Services Coordinator position reports directly to the Library and Community Services Supervisor who is in charge of overall building operations. The Nutrition Services Coordinator works alongside the Recreation Coordinator, a peer who is responsible for other programs for older adults including transportation, lifelong education, and enrichment programs. This is an extraordinary opportunity for a skilled and experienced food service/nutrition professional to lead a great team in serving our active older adult community in a world-class facility from day one of the grand opening. The Department The City of Menlo Park is currently building a brand-new state-of-the-art facility with a new senior center and commercial kitchen, youth center, community center, gymnasium, aquatics center, and branch library. The new facility is scheduled to open in 2024. The Library and Community Services department is responsible for providing excellent customer service through recreational, educational, and cultural programs for all ages. Our facilities include 221 acres of parkland distributed among 13 parks, two libraries, two community centers, two public swimming pools, three childcare centers, two gymnasiums, one gymnastics center, and a high-quality beloved senior center. Included in the parks and recreation areas are tennis and pickleball courts, dog parks, softball diamonds, picnic areas, playgrounds, soccer fields, a skate park, shared use of a performing arts center and open space. Job PDF: Nutrition Services Coordinator.pdf Ideal Candidate The ideal Nutrition Services Coordinator candidate will: Demonstrate successful experience leading and delivering results in high-quality, nutrition-focused food service environments Deliver excellent customer service at all times Plan menus with consideration for the nutritional needs of older adults, wholesomeness, quantity of food to be prepared, food sources, and budgetary framework Manage inventory and requisitions for food and supplies Maintain safe temperature, rotation, and storage of food Prepare, cook, and serve a wide variety of high-quality meals for quantity food service Direct and assist in cleaning the kitchen and kitchen equipment after each meal Oversee that the kitchen and equipment are kept clean, sanitary and in proper working condition at all times Schedule regular maintenance of kitchen equipment as needed Demonstrate the proven ability to effectively lead all aspects of a weekday older adult lunch program including food service management, food preparation, menu planning, kitchen sanitation, inventory management, operational efficiency and cost control, collection of nutritional data, regulatory compliance, and the day-to-day operations Plan, organize, assign, supervise, and review the work of assigned staff responsible for food service Ensure a safe and healthy work environment; train staff in safety measures and proper use of kitchen equipment; observe program activities and staff compliance with safety requirements Assist with administration and grants management pertaining to nutrition services Provide occasional nutrition advice and support to City of Menlo Park childcare nutrition programs and special events Receive and respond to public inquiries about programs and services; promote public awareness of older adult food services in Menlo Park Maintain complete and accurate records of activities in areas of responsibility Perform other duties as assigned Minimum Qualifications Any combination of training and experience that would provide the required knowledge, skills and abilities is qualifying. A typical way to obtain the required qualifications would be: Equivalent to associate degree from an accredited two-year college or university with major coursework in hospitality management, culinary arts, institutional food preparation management, or a closely related field; or, equivalent to Certificate in Culinary Arts from an accredited culinary school. One year experience in institutional food preparation management or related experience. Additional experience and training in institutional food preparation, community center use, nutrition, menu planning, and food preparation is desirable. Licenses and Certifications Possession of a valid California driver's license and a satisfactory driving record. Possession of or ability to obtain and maintain by the end of probationary period: First Aid and CPR certification, and California State certification in food safety (equivalent to the ServSafe Certificate). Benefits The City offers an excellent benefit package consisting of: Health Insurance: City contribution up to $2,655 per month towards a Cafeteria Plan which can be used to purchase medical insurance and participate in a flexible spending account for health care and/or child care reimbursement Dental: City-paid coverage for employee and dependents Vision: City-paid coverage for employee and dependents Vacation: 88 - 176 hours of vacation leave accrual each year, depending on length of service Sick Leave: 96 hours of sick leave accrued each year Holidays: 11 official holidays and 34 hours of floating holiday time per year, prorated based on date of hire Retirement: CalPERS: For classic members 2.0% @ 60 formula. For all others, 2.0% @ 62 formula Deferred Compensation: Voluntary participation in City Plans. Life Insurance: City-paid policy equal to 1.5 times regular annual wage Long Term Disability: City-paid coverage Educational leave and tuition reimbursement A City-paid Caltrain GoPass. The Menlo Park campus is centrally located within walking distance from Caltrain and downtown Menlo Park. A City-paid BayPass. This pilot program offers employees unlimited travel in 2024 for both work and personal trips on 25 Bay Area transit agencies that use the Clipper card. A transportation allowance program provides employees with $1.50 per day when they walk . click apply for full job details
Mar 13, 2024
Full time
San Francisco/Peninsula Job Type Full-Time Close Date 3/31/2024 at 11:59pm Salary $76,625.00-$93,138.00 Annually Additional Questionnaires None About Menlo Park Menlo Park is a city of beautiful, tree-lined neighborhoods and active commercial districts. Located conveniently between the major metropolitan areas of San Francisco and San Jose, Menlo Park is home to just under 34,000 residents in its 19 square miles. The stunning natural surroundings of the city afford views of the San Francisco Bay to the east and the Pacific Coastal Range to the west. Menlo Park's climate is moderate to warm, with an average of 265 sunny days a year. Menlo Park's residents reflect a range of backgrounds and interests who tend to be well educated and actively engaged in community life. Excellent public and private schools serve its many young families, while residents of all ages enjoy the City's numerous parks and recreational facilities. The City's close proximity to Stanford University and Menlo College provide a multitude of academic, cultural and athletic event opportunities. The arts and leisure activities of the major urban areas of San Francisco and San Jose are close by. These and many other amenities contribute to Menlo Park's outstanding quality of life. Located in the heart of Menlo Park is a downtown featuring unique and upscale shops and restaurants. Set in a pleasant, pedestrian-oriented atmosphere, Menlo Park's downtown area attracts locals and visitors alike. Known worldwide as the "Capital of Venture Capital," Menlo Park is well situated to benefit from and help shape new technologies and markets originating from the Silicon Valley. The City hosts such major employers as SRI International, Meta, Pacific Biosciences, E TRADE Financial Corporation, and CS Bio Co. Menlo Park is a General Law city operating under the Council-Manager form of government. The City Council appoints the City Manager and City Attorney, as well as members of a variety of advisory commissions and committees. The municipal government is organized into six operating departments, including Administrative Services, City Manager's Office, Community Development, Library and Community Services, Police, and Public Works. The City is comprised of approximately 300 employees. In addition to its many attributes, Menlo Park has one of the most beautiful civic center campuses in the Bay Area. Heritage trees, a running fountain, and a duck pond surround City Hall. The campus also includes a nine-acre park, recreation facilities, and the Menlo Park Library. These civic amenities make the campus a noted destination for residents, local employees, and visitors. Conveniently located, the campus is a short walk to our downtown area with food and shopping destinations, as well as the Menlo Park Caltrain Station. View all openings Share Please review the special instructions before applying for this job opportunity. Apply for Job Interested Location Belle Haven Community Campus, 100 Terminal Ave., Menlo Park, 94025 Description Menlo Park Senior Center supports local, older adults (ages 55+) to live active, healthy lives in the Menlo Park community. The City of Menlo Park provides first-rate facilities, robust funding support, and directly employs talented and dedicated staff to provide excellent service to our older adult residents. The Nutrition Services Coordinator position is a benefitted career position in the City of Menlo Park, and is responsible for the coordination of all aspects of the City's nutrition program, including weekday operations of the senior center lunch program, in accordance with applicable local, state, and federal standards for services to older adults and children. The position's responsibilities include menu planning, ordering and food supplies and inventory, preparing quantity meals, evaluating nutritional content of meals, supervising and assisting kitchen employees, and maintaining clean and orderly kitchens. The Nutrition Services Coordinator position reports directly to the Library and Community Services Supervisor who is in charge of overall building operations. The Nutrition Services Coordinator works alongside the Recreation Coordinator, a peer who is responsible for other programs for older adults including transportation, lifelong education, and enrichment programs. This is an extraordinary opportunity for a skilled and experienced food service/nutrition professional to lead a great team in serving our active older adult community in a world-class facility from day one of the grand opening. The Department The City of Menlo Park is currently building a brand-new state-of-the-art facility with a new senior center and commercial kitchen, youth center, community center, gymnasium, aquatics center, and branch library. The new facility is scheduled to open in 2024. The Library and Community Services department is responsible for providing excellent customer service through recreational, educational, and cultural programs for all ages. Our facilities include 221 acres of parkland distributed among 13 parks, two libraries, two community centers, two public swimming pools, three childcare centers, two gymnasiums, one gymnastics center, and a high-quality beloved senior center. Included in the parks and recreation areas are tennis and pickleball courts, dog parks, softball diamonds, picnic areas, playgrounds, soccer fields, a skate park, shared use of a performing arts center and open space. Job PDF: Nutrition Services Coordinator.pdf Ideal Candidate The ideal Nutrition Services Coordinator candidate will: Demonstrate successful experience leading and delivering results in high-quality, nutrition-focused food service environments Deliver excellent customer service at all times Plan menus with consideration for the nutritional needs of older adults, wholesomeness, quantity of food to be prepared, food sources, and budgetary framework Manage inventory and requisitions for food and supplies Maintain safe temperature, rotation, and storage of food Prepare, cook, and serve a wide variety of high-quality meals for quantity food service Direct and assist in cleaning the kitchen and kitchen equipment after each meal Oversee that the kitchen and equipment are kept clean, sanitary and in proper working condition at all times Schedule regular maintenance of kitchen equipment as needed Demonstrate the proven ability to effectively lead all aspects of a weekday older adult lunch program including food service management, food preparation, menu planning, kitchen sanitation, inventory management, operational efficiency and cost control, collection of nutritional data, regulatory compliance, and the day-to-day operations Plan, organize, assign, supervise, and review the work of assigned staff responsible for food service Ensure a safe and healthy work environment; train staff in safety measures and proper use of kitchen equipment; observe program activities and staff compliance with safety requirements Assist with administration and grants management pertaining to nutrition services Provide occasional nutrition advice and support to City of Menlo Park childcare nutrition programs and special events Receive and respond to public inquiries about programs and services; promote public awareness of older adult food services in Menlo Park Maintain complete and accurate records of activities in areas of responsibility Perform other duties as assigned Minimum Qualifications Any combination of training and experience that would provide the required knowledge, skills and abilities is qualifying. A typical way to obtain the required qualifications would be: Equivalent to associate degree from an accredited two-year college or university with major coursework in hospitality management, culinary arts, institutional food preparation management, or a closely related field; or, equivalent to Certificate in Culinary Arts from an accredited culinary school. One year experience in institutional food preparation management or related experience. Additional experience and training in institutional food preparation, community center use, nutrition, menu planning, and food preparation is desirable. Licenses and Certifications Possession of a valid California driver's license and a satisfactory driving record. Possession of or ability to obtain and maintain by the end of probationary period: First Aid and CPR certification, and California State certification in food safety (equivalent to the ServSafe Certificate). Benefits The City offers an excellent benefit package consisting of: Health Insurance: City contribution up to $2,655 per month towards a Cafeteria Plan which can be used to purchase medical insurance and participate in a flexible spending account for health care and/or child care reimbursement Dental: City-paid coverage for employee and dependents Vision: City-paid coverage for employee and dependents Vacation: 88 - 176 hours of vacation leave accrual each year, depending on length of service Sick Leave: 96 hours of sick leave accrued each year Holidays: 11 official holidays and 34 hours of floating holiday time per year, prorated based on date of hire Retirement: CalPERS: For classic members 2.0% @ 60 formula. For all others, 2.0% @ 62 formula Deferred Compensation: Voluntary participation in City Plans. Life Insurance: City-paid policy equal to 1.5 times regular annual wage Long Term Disability: City-paid coverage Educational leave and tuition reimbursement A City-paid Caltrain GoPass. The Menlo Park campus is centrally located within walking distance from Caltrain and downtown Menlo Park. A City-paid BayPass. This pilot program offers employees unlimited travel in 2024 for both work and personal trips on 25 Bay Area transit agencies that use the Clipper card. A transportation allowance program provides employees with $1.50 per day when they walk . click apply for full job details
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West with constant innovation and evolution to deliver the quintessential luxury experience for affluent and influential travelers from all over the world. It's a family-owned and award-winning destination that truly inspires. We invite you to share your inspiring leadership and outdoor cooking expertise with us leading our glamping culinary team all while learning new skills from our own Chefs whose culinary journeys have taken them around the world and from legendary chefs who share their talents at our special events. The role of the Executive Chef - Glamping is to assist in overseeing, supervising, and coordinating food production and execution for the Glamping culinary operations at The Resort at Paws Up. The Primary Functions are: Supervise culinary team members of multiple culinary outlets to ensure that methods of cooking, garnishing and portion sizes are as prescribed by recipes and adhered to consistently. Exhibit culinary talents by personally performing tasks while leading the team members and managing all food related functions. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Identify and communicate production needs to culinary team members. Meet daily with Executive Chef and Sous Chefs to coordinate and ensure production standards, determine specials, employee meals, review outlet/event personnel needs and issues, etc. Conduct daily shift meetings with the culinary team. Understand and follow the food allergy procedure and special orders/restrictions. Estimate daily production needs on a weekly basis and communicate production needs to culinary team members. Become proficient in all functions of Chef, Pastry Chef, Line Cook, Prep Cook, and Steward functions. Assist in the development of menus and food items. Work to continually improve guest dining satisfaction while maintaining the operating budget. Improve service by communicating and assisting to understand and guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management. Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance. Interview, hire, train, and develop culinary team members. Identify, address and document individual employee performance problems according to standard operating procedure. Perform a daily "walk through" of inventory to prioritize product utilization. Purchase and order of all food product and supplies for three Restaurant Outlets. Manage culinary operations and ensure compliance with all Food & Beverage policies, sanitation, food standards and procedures. Looking for Team Members with: Certificate in culinary arts or relevant field Minimum of 5+ years' experience as a Lead Line Cook, Sous Chef or higher in a resort or fine dining setting Minimum of 3+ years' experience in Culinary Management Knowledge of world class hospitality and service management Proven ability to lead and manage a culinary team. Valid State Driver's License Servsafe Certified Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Mar 12, 2024
Full time
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West with constant innovation and evolution to deliver the quintessential luxury experience for affluent and influential travelers from all over the world. It's a family-owned and award-winning destination that truly inspires. We invite you to share your inspiring leadership and outdoor cooking expertise with us leading our glamping culinary team all while learning new skills from our own Chefs whose culinary journeys have taken them around the world and from legendary chefs who share their talents at our special events. The role of the Executive Chef - Glamping is to assist in overseeing, supervising, and coordinating food production and execution for the Glamping culinary operations at The Resort at Paws Up. The Primary Functions are: Supervise culinary team members of multiple culinary outlets to ensure that methods of cooking, garnishing and portion sizes are as prescribed by recipes and adhered to consistently. Exhibit culinary talents by personally performing tasks while leading the team members and managing all food related functions. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Identify and communicate production needs to culinary team members. Meet daily with Executive Chef and Sous Chefs to coordinate and ensure production standards, determine specials, employee meals, review outlet/event personnel needs and issues, etc. Conduct daily shift meetings with the culinary team. Understand and follow the food allergy procedure and special orders/restrictions. Estimate daily production needs on a weekly basis and communicate production needs to culinary team members. Become proficient in all functions of Chef, Pastry Chef, Line Cook, Prep Cook, and Steward functions. Assist in the development of menus and food items. Work to continually improve guest dining satisfaction while maintaining the operating budget. Improve service by communicating and assisting to understand and guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management. Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance. Interview, hire, train, and develop culinary team members. Identify, address and document individual employee performance problems according to standard operating procedure. Perform a daily "walk through" of inventory to prioritize product utilization. Purchase and order of all food product and supplies for three Restaurant Outlets. Manage culinary operations and ensure compliance with all Food & Beverage policies, sanitation, food standards and procedures. Looking for Team Members with: Certificate in culinary arts or relevant field Minimum of 5+ years' experience as a Lead Line Cook, Sous Chef or higher in a resort or fine dining setting Minimum of 3+ years' experience in Culinary Management Knowledge of world class hospitality and service management Proven ability to lead and manage a culinary team. Valid State Driver's License Servsafe Certified Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Mar 06, 2024
Full time
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.