Pay: $16.75 per hour At Great Wolf, the Outlet Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Outlet Cook prepares food for guests in accordance with the highest standards, ensuring excellent meal quality and guest satisfaction. Hiring immediately with full-time, part-time, and flexible scheduling - must be at least sixteen (16) years or older Join our Pack: • Grow your career : A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels • Great Perks : Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives • Learn While You Earn : Gain access to Great Wolf University for on-the-job training, functional, and leadership training • Prioritize Your Well-Being : We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund • Celebrate Your Uniqueness : Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: Medical, Dental, and Vision insurance Health savings account Telehealth resources Life insurance 401K with employer match Paid vacation time off Paid parental leave Essential Duties & Responsibilities Ensure the daily operation of the back of house adheres to operating procedure guidelines Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulations Basic Qualifications & Skills Some High School education or equivalent Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Enrollment in, or willingness to work towards culinary degree Previous cook experience Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Application Instructions: Click on "Apply Now" or chat with a recruiter (bottom of your screen on Great Wolf's website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 13, 2024
Full time
Pay: $16.75 per hour At Great Wolf, the Outlet Cook works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Outlet Cook prepares food for guests in accordance with the highest standards, ensuring excellent meal quality and guest satisfaction. Hiring immediately with full-time, part-time, and flexible scheduling - must be at least sixteen (16) years or older Join our Pack: • Grow your career : A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels • Great Perks : Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives • Learn While You Earn : Gain access to Great Wolf University for on-the-job training, functional, and leadership training • Prioritize Your Well-Being : We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund • Celebrate Your Uniqueness : Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: Medical, Dental, and Vision insurance Health savings account Telehealth resources Life insurance 401K with employer match Paid vacation time off Paid parental leave Essential Duties & Responsibilities Ensure the daily operation of the back of house adheres to operating procedure guidelines Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulations Basic Qualifications & Skills Some High School education or equivalent Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Enrollment in, or willingness to work towards culinary degree Previous cook experience Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Application Instructions: Click on "Apply Now" or chat with a recruiter (bottom of your screen on Great Wolf's website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Summary of the Position: Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. Our Prep Pantry Cooks have a passion for preparing the highest quality food and creating memorable dining experiences through world-class service and exceptional cuisine. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Complies with all portion sizes, quality standards, department rules, policies, and procedures. Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions. Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc. Prepares garnish for all food plates and platters. Prepares salad dressings, sauces, stocks, dips, etc. Fry, sauté, broil, bake, steam, etc, all foods to preparation standards. Maintains a sanitary workstation. Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 6 months of experience as a prep cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Ability to work collaboratively as part of a team, communicating effectively with other kitchen staff and management. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required Compensation details: 16-18 Hourly Wage PI7f5cb3bf2b07-9826
Mar 07, 2024
Full time
Summary of the Position: Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. Our Prep Pantry Cooks have a passion for preparing the highest quality food and creating memorable dining experiences through world-class service and exceptional cuisine. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Complies with all portion sizes, quality standards, department rules, policies, and procedures. Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions. Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc. Prepares garnish for all food plates and platters. Prepares salad dressings, sauces, stocks, dips, etc. Fry, sauté, broil, bake, steam, etc, all foods to preparation standards. Maintains a sanitary workstation. Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 6 months of experience as a prep cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Ability to work collaboratively as part of a team, communicating effectively with other kitchen staff and management. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required Compensation details: 16-18 Hourly Wage PI7f5cb3bf2b07-9826
JOB SUMMARY: Prepares and cooks meals for customers by performing the following duties. DIRECTLY SUPERVISES: None KEY JOB FUNCTIONS: Assists with daily preparations and preparation lists daily. Cooks foodstuffs in quantities according to menu and number of persons to be served. Prepares produce for service. Cuts meat. Follows prescribed sanitary safeguards in handling all food and cleaning all surfaces. Will abide by all safety requirements as outlined in the Safety Manuel or as required by individual departments and/or job functions. EDUCATIONS and/or EXPERIENCE:High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.QUALIFICATIONS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. SOCIAL SKILLS AND EXPERIENCE:Must have an outgoing, energetic and enthusiastic attitude. Must be comfortable initiating conversations and creating a fun environment with our guests. LANGUAGE SKILLS:Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.MATHMATICAL SKILLS:Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY:Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.REQUIRED PERSONAL COMPETENCIES:Responsible for fostering a fun environment. Responsible for being gracious to all guests and co-workers. Responsible for promoting a positive influence in the community and participating in company-sponsored events. Enthusiastically supports, actively promotes and demonstrates superior customer service in accordance with department and company standards and programs. Ensures that behavior and appearance are in compliance with established standards. Maintains a professional work environment with management and staff. PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. CERTIFICATIONS, LICENSES AND REGISTRATIONS:Must be licensed by the Indiana Horse Racing Commission. DISCLAIMERThis is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 28, 2024
Full time
JOB SUMMARY: Prepares and cooks meals for customers by performing the following duties. DIRECTLY SUPERVISES: None KEY JOB FUNCTIONS: Assists with daily preparations and preparation lists daily. Cooks foodstuffs in quantities according to menu and number of persons to be served. Prepares produce for service. Cuts meat. Follows prescribed sanitary safeguards in handling all food and cleaning all surfaces. Will abide by all safety requirements as outlined in the Safety Manuel or as required by individual departments and/or job functions. EDUCATIONS and/or EXPERIENCE:High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.QUALIFICATIONS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. SOCIAL SKILLS AND EXPERIENCE:Must have an outgoing, energetic and enthusiastic attitude. Must be comfortable initiating conversations and creating a fun environment with our guests. LANGUAGE SKILLS:Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.MATHMATICAL SKILLS:Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY:Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.REQUIRED PERSONAL COMPETENCIES:Responsible for fostering a fun environment. Responsible for being gracious to all guests and co-workers. Responsible for promoting a positive influence in the community and participating in company-sponsored events. Enthusiastically supports, actively promotes and demonstrates superior customer service in accordance with department and company standards and programs. Ensures that behavior and appearance are in compliance with established standards. Maintains a professional work environment with management and staff. PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. CERTIFICATIONS, LICENSES AND REGISTRATIONS:Must be licensed by the Indiana Horse Racing Commission. DISCLAIMERThis is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Overview: $16.00 / hour Soak City Food & Beverage Associates hold numerous positions throughout the waterpark! Apply now in order to be considered for one of the following SEASONAL positions: - Food Service Associate - Cabana Server - Food Prep - Bartender - Cook - Dishwasher Must be 16+ to apply Working with us is an opportunity that can pay off for years to come - with skills, knowledge, experiences and friends that can last a lifetime! A Seasonal job with us can lead to a successful future. That's because you will: Develop resume-building skills to help achieve your career goals Work in a welcoming and diverse environment Gain knowledge through training programs and work experience Responsibilities: Interact with our guests and make their day amazing through meaningful connections Share your passion for creating a warm and welcoming environment with your team Deliver fast and accurate service Contribute to our exceptional track record for safety Qualifications: A genuine interest in making people feel welcome using your smile and positive nature Keen to be a part of something you believe in, providing fun while having fun at work Openness to learn, grow and develop skills Commitment to your team by being on time and working scheduled shifts Desire to be outdoors for extended periods in all weather conditions
Mar 25, 2024
Full time
Overview: $16.00 / hour Soak City Food & Beverage Associates hold numerous positions throughout the waterpark! Apply now in order to be considered for one of the following SEASONAL positions: - Food Service Associate - Cabana Server - Food Prep - Bartender - Cook - Dishwasher Must be 16+ to apply Working with us is an opportunity that can pay off for years to come - with skills, knowledge, experiences and friends that can last a lifetime! A Seasonal job with us can lead to a successful future. That's because you will: Develop resume-building skills to help achieve your career goals Work in a welcoming and diverse environment Gain knowledge through training programs and work experience Responsibilities: Interact with our guests and make their day amazing through meaningful connections Share your passion for creating a warm and welcoming environment with your team Deliver fast and accurate service Contribute to our exceptional track record for safety Qualifications: A genuine interest in making people feel welcome using your smile and positive nature Keen to be a part of something you believe in, providing fun while having fun at work Openness to learn, grow and develop skills Commitment to your team by being on time and working scheduled shifts Desire to be outdoors for extended periods in all weather conditions
Overview: $16.00 / hour Soak City Food & Beverage Associates hold numerous positions throughout the waterpark! Apply now in order to be considered for one of the following SEASONAL positions: - Food Service Associate - Cabana Server - Food Prep - Bartender - Cook - Dishwasher Must be 16+ to apply Working with us is an opportunity that can pay off for years to come - with skills, knowledge, experiences and friends that can last a lifetime! A Seasonal job with us can lead to a successful future. That's because you will: Develop resume-building skills to help achieve your career goals Work in a welcoming and diverse environment Gain knowledge through training programs and work experience Responsibilities: Interact with our guests and make their day amazing through meaningful connections Share your passion for creating a warm and welcoming environment with your team Deliver fast and accurate service Contribute to our exceptional track record for safety Qualifications: A genuine interest in making people feel welcome using your smile and positive nature Keen to be a part of something you believe in, providing fun while having fun at work Openness to learn, grow and develop skills Commitment to your team by being on time and working scheduled shifts Desire to be outdoors for extended periods in all weather conditions
Mar 25, 2024
Full time
Overview: $16.00 / hour Soak City Food & Beverage Associates hold numerous positions throughout the waterpark! Apply now in order to be considered for one of the following SEASONAL positions: - Food Service Associate - Cabana Server - Food Prep - Bartender - Cook - Dishwasher Must be 16+ to apply Working with us is an opportunity that can pay off for years to come - with skills, knowledge, experiences and friends that can last a lifetime! A Seasonal job with us can lead to a successful future. That's because you will: Develop resume-building skills to help achieve your career goals Work in a welcoming and diverse environment Gain knowledge through training programs and work experience Responsibilities: Interact with our guests and make their day amazing through meaningful connections Share your passion for creating a warm and welcoming environment with your team Deliver fast and accurate service Contribute to our exceptional track record for safety Qualifications: A genuine interest in making people feel welcome using your smile and positive nature Keen to be a part of something you believe in, providing fun while having fun at work Openness to learn, grow and develop skills Commitment to your team by being on time and working scheduled shifts Desire to be outdoors for extended periods in all weather conditions
Domb Enterprises Inc. o/a Basil Pasta Bar
Vancouver, British Columbia (BC)
Perm, Full Time, Shifts, Weekends Salary: $19.00 /hour We are looking for motivated and enthusiastic people to join our team. Requirements: Experience min. 1-2 years, Good English. Education: Secondary school Main duties: Prepare and cook complete meals according to our menu and/or special meals to the specifications of the client; Portion, arrange, and garnish food based on client preference; Operate various kitchen appliances; Oversee kitchen operations and train new kitchen staff; Supervise and co-ordinate kitchen helpers; Assist other cooks during the food assembly process; Keep food preparation areas clean as determined by law and company policy; Maintain inventory and records of food, supplies and equipment. Basil Pasta Bar is a Mediterranean pasta restaurant located in downtown Vancouver (). Job location and business address: 636 Davie St., Vancouver BC V6B 2G5 Please apply by e-mail:
Mar 25, 2024
Perm, Full Time, Shifts, Weekends Salary: $19.00 /hour We are looking for motivated and enthusiastic people to join our team. Requirements: Experience min. 1-2 years, Good English. Education: Secondary school Main duties: Prepare and cook complete meals according to our menu and/or special meals to the specifications of the client; Portion, arrange, and garnish food based on client preference; Operate various kitchen appliances; Oversee kitchen operations and train new kitchen staff; Supervise and co-ordinate kitchen helpers; Assist other cooks during the food assembly process; Keep food preparation areas clean as determined by law and company policy; Maintain inventory and records of food, supplies and equipment. Basil Pasta Bar is a Mediterranean pasta restaurant located in downtown Vancouver (). Job location and business address: 636 Davie St., Vancouver BC V6B 2G5 Please apply by e-mail:
DISCOVER YOUR PURPOSE! At Morada North Richland Hills, a thriving Morada Senior Living community, we have meaningful job opportunities with the ability to make a difference in the lives of our residents. About Morada Senior Living Morada Senior Living ranks prominently among the 5 largest senior housing providers in the US and is nationally renowned for luxury senior-living communities. With over 250 communities in nearly 40 states, and 15,000 dedicated employees, Morada Senior Living is one the largest and fastest growing senior living companies in the United States. Recognized as a Great Place to Work, Morada continues its rapid growth trajectory to lead the industry all while retaining our family-first culture. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Cook to join our team. Responsibilities: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability. Qualifications: Previous experience in Senior Living preferred Experience with production methods, portion control and food handling safety required. Great organizational skills a must Strong communication skills Attention to detail and presentation of food product is required. Must be able to work weekends. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE:
Mar 24, 2024
Full time
DISCOVER YOUR PURPOSE! At Morada North Richland Hills, a thriving Morada Senior Living community, we have meaningful job opportunities with the ability to make a difference in the lives of our residents. About Morada Senior Living Morada Senior Living ranks prominently among the 5 largest senior housing providers in the US and is nationally renowned for luxury senior-living communities. With over 250 communities in nearly 40 states, and 15,000 dedicated employees, Morada Senior Living is one the largest and fastest growing senior living companies in the United States. Recognized as a Great Place to Work, Morada continues its rapid growth trajectory to lead the industry all while retaining our family-first culture. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Cook to join our team. Responsibilities: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability. Qualifications: Previous experience in Senior Living preferred Experience with production methods, portion control and food handling safety required. Great organizational skills a must Strong communication skills Attention to detail and presentation of food product is required. Must be able to work weekends. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE:
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Mar 20, 2024
Full time
Able to read, write and speak English. Understands basic cooking terminology. Foods are cooked according to sanitation and safety regulations. Takes and records food temperatures as applicable. Demonstrates excellent customer service skills on a daily basis. Understands and practices Values and Actions. Exemplifies the concept of a team player. Demonstrates an attitude of respect towards fellow employees. Promotes conflict resolution. Maintains kitchen in a clean, neat and organized manner using proper sanitation methods. Completes daily cleaning schedule. Bakes and wrap desserts for the Ivy Café and Espresso Bar. Bakery items are attractive, good tasting and sellable. Maintains current Food Service Handler permit. Adheres to dress code. Practices good hygiene and is neat in appearance. Wears identification while on duty. Maintains good attendance record and dependability. Follows KGH's absenteeism and tardiness policy. Schedules vacations at least two weeks in advance. Clocks in and out on a daily basis using the Time Call System. Attends department staff meetings per department standards. Actively participates in performance improvement and continuous quality improvement (CQI) activities. Maintains regulatory requirements. Completes annual education requirements. Maintains patient confidentiality at all times. Adheres to safety practices outlined in departmental procedures when using equipment. Washes dishes according to approved method outlined in departmental procedures. Puts away dishes following approved method outlined in departments procedures. May perform the following: Effectively demonstrates ability to perform multi tasks in a busy work environment. Completes daily Catering Adapts as needed to last minute Catering Completes daily prep schedule. Assists with planning menus for Catering. Assists Espresso Person with stocking as time permits. Prepares Ivy Café food so that all foods are at the appropriate serving temperature at least 5 minutes prior to serving time. Maintains appropriate quantities of hot foods during meal times. Replenishes hot foods in the Ivy Café as needed. Has food prepped and ready to heat and or cook for the dinner meal in the Ivy Café. Preps for following day and weekends. Assists in Ivy Café as time permits. Maintains HACCP recipe file for Ivy Café. Assists in developing new menu ideas for Ivy Café. May provide backup for ordering and banking duties. Prepares food to ensure that menu is accurate and served attractively using garnishes. Maintains proper portion control. Has basic understanding of diets. Follows age specific guidelines. Stays on work schedule and works quickly for maximum turnover of customer demonstrating accuracy in daily functions. Completes daily back-up schedule. Consults with Food & Nutrition Supervisor, Director or Dietitian as needed. Prepares Catering food so that all foods are at the appropriate serving temperature at least 5 minutes prior to delivery. Knowledgeable of "Cbord" computer software. Trains other Food & Nutrition workers as needed. Other duties: Assist Food & Nutrition team members as requested and able. Provide backup during breaks, vacations and illnesses. Performs all other duties as assigned. This is designated as a safety-sensitive position
Location Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description An amazing opportunity to be a pivotal part of a spectacular Omni convention collection hotel. The Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel showcases views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue. We are looking for an entry level cook to join our OKC Tap House kitchen. The Cook 3 will prepare and cook food and performs other related culinary functions. They should possess culinary training and have an "entry level proficiency" in Culinary functions. Cook 3's shall be able to accomplish most of their tasks with supervision and guidance, depending on complexity and skill level required and have a solid understanding of various cooking methods, ingredients, equipment and procedures. They shall have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. This person should be able to perform multiple stations as needed including opening and closing procedures with supervision Responsibilities Prepare and cook food and perform other related culinary functions. Demonstrates strong culinary skills and have "advanced level proficiency" in Culinary functions. Be able to accomplish most of their tasks with "minimal" supervision and some guidance, depending on complexity and skill level required. Have a solid understanding of various cooking methods, ingredients, equipment and procedures. Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen. Be able to move/cover from different stations following Omni standards as well as Chefs standards. Have the ability to perform job functions with attention to detail, speed and accuracy. Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision. Be able to execute soups and sauces with minimal supervision. Have the ability to prioritize, organize and follow-through. Have the ability to work well under pressure of meeting production schedules and timelines for guests orders. Maintain good understanding of various cooking methods, ingredients, equipment and procedures. Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards. Work with Sous Chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision. Perform opening checklist with minimal supervision. Set up workstation with required mise en place, tools, equipment and supplies according to standards. Maintain a positive and professional approach with coworkers and customers. Be able to follow recipe cards and prep lists accurately Ability to comprehend and follow recipes. Complete opening and closing procedures Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Communicate any assistance needed during busy periods or "need" times to the Sous Chef(s) to ensure optimum service to guests. Qualifications 1+ years experience as a Line Cook at a 4/5 star hotel or restaurant or equivalent is preferred Ability to communicate in English with guests, co-workers and management to their understanding. Culinary Talent, and formalized training a plus Ability to work in a fast-paced environment A Foodhandler's card or ServeSafe Certification will be required prior to the start of employment. Flexible weekend & holiday availability required While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicer or other electrical equipment proper body balance is required. Must live within 50 miles of hotel Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement . If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to .
Mar 16, 2024
Full time
Location Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description An amazing opportunity to be a pivotal part of a spectacular Omni convention collection hotel. The Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel showcases views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue. We are looking for an entry level cook to join our OKC Tap House kitchen. The Cook 3 will prepare and cook food and performs other related culinary functions. They should possess culinary training and have an "entry level proficiency" in Culinary functions. Cook 3's shall be able to accomplish most of their tasks with supervision and guidance, depending on complexity and skill level required and have a solid understanding of various cooking methods, ingredients, equipment and procedures. They shall have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. This person should be able to perform multiple stations as needed including opening and closing procedures with supervision Responsibilities Prepare and cook food and perform other related culinary functions. Demonstrates strong culinary skills and have "advanced level proficiency" in Culinary functions. Be able to accomplish most of their tasks with "minimal" supervision and some guidance, depending on complexity and skill level required. Have a solid understanding of various cooking methods, ingredients, equipment and procedures. Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen. Be able to move/cover from different stations following Omni standards as well as Chefs standards. Have the ability to perform job functions with attention to detail, speed and accuracy. Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision. Be able to execute soups and sauces with minimal supervision. Have the ability to prioritize, organize and follow-through. Have the ability to work well under pressure of meeting production schedules and timelines for guests orders. Maintain good understanding of various cooking methods, ingredients, equipment and procedures. Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards. Work with Sous Chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision. Perform opening checklist with minimal supervision. Set up workstation with required mise en place, tools, equipment and supplies according to standards. Maintain a positive and professional approach with coworkers and customers. Be able to follow recipe cards and prep lists accurately Ability to comprehend and follow recipes. Complete opening and closing procedures Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Communicate any assistance needed during busy periods or "need" times to the Sous Chef(s) to ensure optimum service to guests. Qualifications 1+ years experience as a Line Cook at a 4/5 star hotel or restaurant or equivalent is preferred Ability to communicate in English with guests, co-workers and management to their understanding. Culinary Talent, and formalized training a plus Ability to work in a fast-paced environment A Foodhandler's card or ServeSafe Certification will be required prior to the start of employment. Flexible weekend & holiday availability required While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicer or other electrical equipment proper body balance is required. Must live within 50 miles of hotel Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement . If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to .
Req ID: ANM00804 Description The Alaska Native Medical Center (ANMC) in Anchorage, AK is looking to hire a full-time Lead Food Service Worker. Do you have a friendly and cheerful personality? Would you like to work for a medical center that treats everyone with dignity and respect? If so, please read on! This position earns a competitive wage of $22/hour. We provide outstanding benefits, including medical, dental, vision, a flexible spending account (FSA), a 401(k), life insurance, an employee assistance program (EAP), and a $12 meal card for every shift. We also support shareholder and native hiring. If this sounds like the right full-time opportunity for you, apply today! WORK SCHEDULE FOR A LEAD FOOD SERVICE WORKER This full-time position schedule is 12pm-8:45pm, Wednesday - Sunday. A DAY IN THE LIFE OF A LEAD FOOD SERVICE WORKER As a Lead Food Service Worker, you are a valuable part of our kitchen team. You perform a variety of duties, including overseeing other Food Service Worker staff, preparing food, serving foods, assisting with kitchen operations, stocking, sorting inventory, and filling in for shifts when there are callouts. You will also help process room service orders, work with the patient tray service line, operate the point of sale (POS) station, and other duties as assigned by the Area Manager & Executive Chef. ABOUT AK NATIVE MEDICAL CENTER Built on a culture of safety and integrity, we deliver award-winning, integrated support services to a variety of clients. Our mission is to provide management and support services at a level of quality, value, safety, and expertise beyond our client's expectations. Our medical center is easily accessible and conveniently located near public transportation. Taking care of our team members is a priority. Our company is represented by five generations! We're a great place for people to start their careers and grow. We are also extremely committed to maintaining a diverse employee community. In addition to rewarding work, we offer plenty of opportunities for growth! Qualifications Assists customers as requested with general information, inquiries, etc. Obtains products requested by customers. Provides training to all new Food Service Workers. Processes Room Service customer orders, including patient/family-initiated orders following physician prescription. Operates Point of Sale to record price, compile printed list, and display costs. Properly, safely, and efficiently prepares various food products following and observing standard food handling procedures. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), storage rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc. Assists with various periodically scheduled large cleaning projects. Participates in quality and performance improvement activities of food being served. Neat and clean personal appearance. Follows dress code according to department policies. Assists cooks and others as needed and coordinates one's own activities with others. Supports and effective Safety Program. May prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. Other duties that are pertinent to the department or unit's success may also be assigned. BACKGROUND REQUIREMENT Level One: An individual is ineligible to work in any position that has regular contact with or control over children, dependent adults, or vulnerable persons if the individual has been convicted of: One or more felonies and/or two or more misdemeanors of crimes against persons and/or crimes of violence Any crime against a child, dependent adult, or vulnerable person, regardless of its classification as a felony, misdemeanor, or another type of offense Any sex crime, regardless of its classification as a felony, misdemeanor, or another type of offense Murder WORKING CONDITIONS AND PHYSICAL REQUIREMENTS Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial hospital kitchen located in a healthcare setting. Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AK-Anchorage Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Mar 13, 2024
Full time
Req ID: ANM00804 Description The Alaska Native Medical Center (ANMC) in Anchorage, AK is looking to hire a full-time Lead Food Service Worker. Do you have a friendly and cheerful personality? Would you like to work for a medical center that treats everyone with dignity and respect? If so, please read on! This position earns a competitive wage of $22/hour. We provide outstanding benefits, including medical, dental, vision, a flexible spending account (FSA), a 401(k), life insurance, an employee assistance program (EAP), and a $12 meal card for every shift. We also support shareholder and native hiring. If this sounds like the right full-time opportunity for you, apply today! WORK SCHEDULE FOR A LEAD FOOD SERVICE WORKER This full-time position schedule is 12pm-8:45pm, Wednesday - Sunday. A DAY IN THE LIFE OF A LEAD FOOD SERVICE WORKER As a Lead Food Service Worker, you are a valuable part of our kitchen team. You perform a variety of duties, including overseeing other Food Service Worker staff, preparing food, serving foods, assisting with kitchen operations, stocking, sorting inventory, and filling in for shifts when there are callouts. You will also help process room service orders, work with the patient tray service line, operate the point of sale (POS) station, and other duties as assigned by the Area Manager & Executive Chef. ABOUT AK NATIVE MEDICAL CENTER Built on a culture of safety and integrity, we deliver award-winning, integrated support services to a variety of clients. Our mission is to provide management and support services at a level of quality, value, safety, and expertise beyond our client's expectations. Our medical center is easily accessible and conveniently located near public transportation. Taking care of our team members is a priority. Our company is represented by five generations! We're a great place for people to start their careers and grow. We are also extremely committed to maintaining a diverse employee community. In addition to rewarding work, we offer plenty of opportunities for growth! Qualifications Assists customers as requested with general information, inquiries, etc. Obtains products requested by customers. Provides training to all new Food Service Workers. Processes Room Service customer orders, including patient/family-initiated orders following physician prescription. Operates Point of Sale to record price, compile printed list, and display costs. Properly, safely, and efficiently prepares various food products following and observing standard food handling procedures. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), storage rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc. Assists with various periodically scheduled large cleaning projects. Participates in quality and performance improvement activities of food being served. Neat and clean personal appearance. Follows dress code according to department policies. Assists cooks and others as needed and coordinates one's own activities with others. Supports and effective Safety Program. May prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. Other duties that are pertinent to the department or unit's success may also be assigned. BACKGROUND REQUIREMENT Level One: An individual is ineligible to work in any position that has regular contact with or control over children, dependent adults, or vulnerable persons if the individual has been convicted of: One or more felonies and/or two or more misdemeanors of crimes against persons and/or crimes of violence Any crime against a child, dependent adult, or vulnerable person, regardless of its classification as a felony, misdemeanor, or another type of offense Any sex crime, regardless of its classification as a felony, misdemeanor, or another type of offense Murder WORKING CONDITIONS AND PHYSICAL REQUIREMENTS Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial hospital kitchen located in a healthcare setting. Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AK-Anchorage Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
California Department of Education
Ontario, California
Food Service Assistant II GENERAL PURPOSE Under general supervision, performs routine food preparation and food service duties in support of a middle school's nutrition center activities, including setting up serving areas, assisting with routine food preparation, serving food, cashiering, washing dishes and cleaning and sanitizing the nutrition center; and performs related duties as assigned. DISTINGUISHING CHARACTERISTICS Food Service Assistant II's are responsible for assisting in the daily activities of nutrition centers at middle schools, performing routine food service, preparation and cleaning duties. Incumbents are responsible for ensuring nutrition centers are maintained in a clean and sanitary condition, setting up serving areas and measuring food portions to ensure each child receives a balanced, healthy meal. Food Service Assistant II is distinguished from Food Service Assistant III in that incumbents in the latter class work in the central production kitchen and are responsible for performing cooking, baking and other large quantity food production duties and functions. ESSENTIAL DUTIES AND RESPONSIBILITIES The duties listed below are intended only as illustrations of the various types of work 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 this class. There will typically be an assigned schedule for these duties. Prepares food and condiments by slicing, heating, counting, weighing, measuring, cupping, cutting, slicing and scooping into serving size portions; prepares salads for individual salads and for salad bars; trays and warms food in the oven; thaws food; wraps baked goods, sandwiches and other foods; prepares sandwiches; prepares special meals and sack lunches; opens and closes the nutrition center and ensures that it is secured; pulls inventory needed for each meal. Sets up and prepares serving areas; sets up and replenishes hot food areas and the salad bar; fill warmers with food to be served; assembles plates, bowls, napkins and utensils; trays and counts food prepared; prepares trays and pans. Records the quantity of food used for each meal; counts and stocks the milk cooler; counts leftover food and beverages and stores them in the pantry or freezer; fills and wraps food containers; assists with receiving, checking, counting, recording and storing deliveries; assists in conducting daily and monthly inventory; may record cooler and food temperatures to ensure compliance with state and federal regulations; may place orders for food. Performs general cleaning duties to ensure nutrition centers and equipment are clean and sanitary; washes, dries and puts away center equipment, utensils and appliances; cleans and sanitizes work areas, carts and coolers; sweeps and mops the kitchen and pantry. Prepares serving carts and other equipment for sale at specific sites outside of the nutrition center; takes out and sells from food carts; transports food on campus; returns food and equipment to the nutrition center. Serves students, staff and faculty at lunch lines and carts; performs cashiering duties, including collecting money, making change and watching children at the computers to ensure they enter the correct student number and that they are only served once. OTHER DUTIES Attends meetings and in-services as requested. Acts as back-up for Lead Food Service Assistant II's in those individuals' absence. QUALIFICATIONS Knowledge of: Basic methods of food preparation and service, including safe and proper temperature of heated foods. Federal and state health and safety regulations as they apply to food preparation and services. Basic methods used in cleaning and sanitizing kitchen equipment, utensils, appliances and facilities. Basic kitchen utensils, equipment and appliances and methods of use. Methods and practices of sanitary food-handling. Techniques of routine record-keeping and inventory. Safe work practices. Personal hygiene requirements applicable to assigned work responsibilities. Ability to: Prepare and serve food effectively under time constraints in a fast-paced environment. Operate standard kitchen machines and equipment safely and efficiently. Operate a cash register, count money and make change. Monitor and keep records of food temperatures, quantity of food used and serving portions. Communicate clearly and effectively orally and in writing. Understand and follow oral and written instructions. Use tact, discretion and courtesy in dealing with students and teachers. Establish and maintain effective working relationships with District staff, faculty, students and others encountered in the course of work. Education, Training and Experience: Graduation from high school or G.E.D. equivalent; at least one year of experience preparing and serving food in a food service operation; or some combination of education, training and experience that produces the requisite knowledge and ability. Licenses; Certificates; Special Requirements: A current County approved Food Handler's Certificate. Upon acceptance of the District's offer of employment, new hires may be required to complete a baseline physical examination prior to the first day of employment. PHYSICAL AND MENTAL DEMANDS The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands While performing the duties of this class, an employee is regularly required to stand, walk and sit; talk or hear, both in person and by telephone; use hands to finger, handle or feel objects or controls; reach with hands and arms. An employees stoops, kneels, bends, crouches or crawls, climbs or balances and lifts up to 35 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, color vision and the ability to adjust focus. Mental Demands While performing the duties of this class, the employee is regularly required to use written and oral communication skills; read and interpret information; analyze and solve basic problems; observe and interpret people and situations; use math and mathematical reasoning; learn and apply new information or skills; perform detailed work on multiple, concurrent tasks with constant interruptions; work under intensive deadlines and interact with District faculty, staff, students and others encountered in the course of work. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee works in a middle school nutrition center, and the noise level can be loud. Requirements / Qualifications Requirements / Qualifications
Mar 11, 2024
Full time
Food Service Assistant II GENERAL PURPOSE Under general supervision, performs routine food preparation and food service duties in support of a middle school's nutrition center activities, including setting up serving areas, assisting with routine food preparation, serving food, cashiering, washing dishes and cleaning and sanitizing the nutrition center; and performs related duties as assigned. DISTINGUISHING CHARACTERISTICS Food Service Assistant II's are responsible for assisting in the daily activities of nutrition centers at middle schools, performing routine food service, preparation and cleaning duties. Incumbents are responsible for ensuring nutrition centers are maintained in a clean and sanitary condition, setting up serving areas and measuring food portions to ensure each child receives a balanced, healthy meal. Food Service Assistant II is distinguished from Food Service Assistant III in that incumbents in the latter class work in the central production kitchen and are responsible for performing cooking, baking and other large quantity food production duties and functions. ESSENTIAL DUTIES AND RESPONSIBILITIES The duties listed below are intended only as illustrations of the various types of work 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 this class. There will typically be an assigned schedule for these duties. Prepares food and condiments by slicing, heating, counting, weighing, measuring, cupping, cutting, slicing and scooping into serving size portions; prepares salads for individual salads and for salad bars; trays and warms food in the oven; thaws food; wraps baked goods, sandwiches and other foods; prepares sandwiches; prepares special meals and sack lunches; opens and closes the nutrition center and ensures that it is secured; pulls inventory needed for each meal. Sets up and prepares serving areas; sets up and replenishes hot food areas and the salad bar; fill warmers with food to be served; assembles plates, bowls, napkins and utensils; trays and counts food prepared; prepares trays and pans. Records the quantity of food used for each meal; counts and stocks the milk cooler; counts leftover food and beverages and stores them in the pantry or freezer; fills and wraps food containers; assists with receiving, checking, counting, recording and storing deliveries; assists in conducting daily and monthly inventory; may record cooler and food temperatures to ensure compliance with state and federal regulations; may place orders for food. Performs general cleaning duties to ensure nutrition centers and equipment are clean and sanitary; washes, dries and puts away center equipment, utensils and appliances; cleans and sanitizes work areas, carts and coolers; sweeps and mops the kitchen and pantry. Prepares serving carts and other equipment for sale at specific sites outside of the nutrition center; takes out and sells from food carts; transports food on campus; returns food and equipment to the nutrition center. Serves students, staff and faculty at lunch lines and carts; performs cashiering duties, including collecting money, making change and watching children at the computers to ensure they enter the correct student number and that they are only served once. OTHER DUTIES Attends meetings and in-services as requested. Acts as back-up for Lead Food Service Assistant II's in those individuals' absence. QUALIFICATIONS Knowledge of: Basic methods of food preparation and service, including safe and proper temperature of heated foods. Federal and state health and safety regulations as they apply to food preparation and services. Basic methods used in cleaning and sanitizing kitchen equipment, utensils, appliances and facilities. Basic kitchen utensils, equipment and appliances and methods of use. Methods and practices of sanitary food-handling. Techniques of routine record-keeping and inventory. Safe work practices. Personal hygiene requirements applicable to assigned work responsibilities. Ability to: Prepare and serve food effectively under time constraints in a fast-paced environment. Operate standard kitchen machines and equipment safely and efficiently. Operate a cash register, count money and make change. Monitor and keep records of food temperatures, quantity of food used and serving portions. Communicate clearly and effectively orally and in writing. Understand and follow oral and written instructions. Use tact, discretion and courtesy in dealing with students and teachers. Establish and maintain effective working relationships with District staff, faculty, students and others encountered in the course of work. Education, Training and Experience: Graduation from high school or G.E.D. equivalent; at least one year of experience preparing and serving food in a food service operation; or some combination of education, training and experience that produces the requisite knowledge and ability. Licenses; Certificates; Special Requirements: A current County approved Food Handler's Certificate. Upon acceptance of the District's offer of employment, new hires may be required to complete a baseline physical examination prior to the first day of employment. PHYSICAL AND MENTAL DEMANDS The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Demands While performing the duties of this class, an employee is regularly required to stand, walk and sit; talk or hear, both in person and by telephone; use hands to finger, handle or feel objects or controls; reach with hands and arms. An employees stoops, kneels, bends, crouches or crawls, climbs or balances and lifts up to 35 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, color vision and the ability to adjust focus. Mental Demands While performing the duties of this class, the employee is regularly required to use written and oral communication skills; read and interpret information; analyze and solve basic problems; observe and interpret people and situations; use math and mathematical reasoning; learn and apply new information or skills; perform detailed work on multiple, concurrent tasks with constant interruptions; work under intensive deadlines and interact with District faculty, staff, students and others encountered in the course of work. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee works in a middle school nutrition center, and the noise level can be loud. Requirements / Qualifications Requirements / Qualifications
The Alaska Native Medical Center (ANMC) in Anchorage, AK is looking to hire a full-time Lead Food Service Worker. Do you have a friendly and cheerful personality? Would you like to work for a medical center that treats everyone with dignity and respect? If so, please read on! This position earns a competitive wage of $22/hour. We provide outstanding benefits, including medical, dental, vision, a flexible spending account (FSA), a 401(k), life insurance, an employee assistance program (EAP), and a $12 meal card for every shift. We also support shareholder and native hiring. If this sounds like the right full-time opportunity for you, apply today! WORK SCHEDULE FOR A LEAD FOOD SERVICE WORKER This full-time position schedule is 12pm-8:45pm, Wednesday - Sunday. A DAY IN THE LIFE OF A LEAD FOOD SERVICE WORKER As a Lead Food Service Worker, you are a valuable part of our kitchen team. You perform a variety of duties, including overseeing other Food Service Worker staff, preparing food, serving foods, assisting with kitchen operations, stocking, sorting inventory, and filling in for shifts when there are callouts. You will also help process room service orders, work with the patient tray service line, operate the point of sale (POS) station, and other duties as assigned by the Area Manager & Executive Chef. ABOUT AK NATIVE MEDICAL CENTER Built on a culture of safety and integrity, we deliver award-winning, integrated support services to a variety of clients. Our mission is to provide management and support services at a level of quality, value, safety, and expertise beyond our client's expectations. Our medical center is easily accessible and conveniently located near public transportation. Taking care of our team members is a priority. Our company is represented by five generations! We're a great place for people to start their careers and grow. We are also extremely committed to maintaining a diverse employee community. In addition to rewarding work, we offer plenty of opportunities for growth! Assists customers as requested with general information, inquiries, etc. Obtains products requested by customers. Provides training to all new Food Service Workers. Processes Room Service customer orders, including patient/family-initiated orders following physician prescription. Operates Point of Sale to record price, compile printed list, and display costs. Properly, safely, and efficiently prepares various food products following and observing standard food handling procedures. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), storage rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc. Assists with various periodically scheduled large cleaning projects. Participates in quality and performance improvement activities of food being served. Neat and clean personal appearance. Follows dress code according to department policies. Assists cooks and others as needed and coordinates one's own activities with others. Supports and effective Safety Program. May prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. Other duties that are pertinent to the department or unit's success may also be assigned. BACKGROUND REQUIREMENT Level One: An individual is ineligible to work in any position that has regular contact with or control over children, dependent adults, or vulnerable persons if the individual has been convicted of: One or more felonies and/or two or more misdemeanors of crimes against persons and/or crimes of violence Any crime against a child, dependent adult, or vulnerable person, regardless of its classification as a felony, misdemeanor, or another type of offense Any sex crime, regardless of its classification as a felony, misdemeanor, or another type of offense Murder WORKING CONDITIONS AND PHYSICAL REQUIREMENTS Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial hospital kitchen located in a healthcare setting. Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.
Mar 08, 2024
Full time
The Alaska Native Medical Center (ANMC) in Anchorage, AK is looking to hire a full-time Lead Food Service Worker. Do you have a friendly and cheerful personality? Would you like to work for a medical center that treats everyone with dignity and respect? If so, please read on! This position earns a competitive wage of $22/hour. We provide outstanding benefits, including medical, dental, vision, a flexible spending account (FSA), a 401(k), life insurance, an employee assistance program (EAP), and a $12 meal card for every shift. We also support shareholder and native hiring. If this sounds like the right full-time opportunity for you, apply today! WORK SCHEDULE FOR A LEAD FOOD SERVICE WORKER This full-time position schedule is 12pm-8:45pm, Wednesday - Sunday. A DAY IN THE LIFE OF A LEAD FOOD SERVICE WORKER As a Lead Food Service Worker, you are a valuable part of our kitchen team. You perform a variety of duties, including overseeing other Food Service Worker staff, preparing food, serving foods, assisting with kitchen operations, stocking, sorting inventory, and filling in for shifts when there are callouts. You will also help process room service orders, work with the patient tray service line, operate the point of sale (POS) station, and other duties as assigned by the Area Manager & Executive Chef. ABOUT AK NATIVE MEDICAL CENTER Built on a culture of safety and integrity, we deliver award-winning, integrated support services to a variety of clients. Our mission is to provide management and support services at a level of quality, value, safety, and expertise beyond our client's expectations. Our medical center is easily accessible and conveniently located near public transportation. Taking care of our team members is a priority. Our company is represented by five generations! We're a great place for people to start their careers and grow. We are also extremely committed to maintaining a diverse employee community. In addition to rewarding work, we offer plenty of opportunities for growth! Assists customers as requested with general information, inquiries, etc. Obtains products requested by customers. Provides training to all new Food Service Workers. Processes Room Service customer orders, including patient/family-initiated orders following physician prescription. Operates Point of Sale to record price, compile printed list, and display costs. Properly, safely, and efficiently prepares various food products following and observing standard food handling procedures. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), storage rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc. Assists with various periodically scheduled large cleaning projects. Participates in quality and performance improvement activities of food being served. Neat and clean personal appearance. Follows dress code according to department policies. Assists cooks and others as needed and coordinates one's own activities with others. Supports and effective Safety Program. May prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. Other duties that are pertinent to the department or unit's success may also be assigned. BACKGROUND REQUIREMENT Level One: An individual is ineligible to work in any position that has regular contact with or control over children, dependent adults, or vulnerable persons if the individual has been convicted of: One or more felonies and/or two or more misdemeanors of crimes against persons and/or crimes of violence Any crime against a child, dependent adult, or vulnerable person, regardless of its classification as a felony, misdemeanor, or another type of offense Any sex crime, regardless of its classification as a felony, misdemeanor, or another type of offense Murder WORKING CONDITIONS AND PHYSICAL REQUIREMENTS Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial hospital kitchen located in a healthcare setting. Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.
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 PI84cce-6880
Mar 01, 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 PI84cce-6880
Additional Information Bartender, Cook, Server, Pay: $17.88/Hour, Afternoon Shift, Evening Shift Job Number Job Category Food and Beverage & Culinary Location Courtyard Dunn Loring Fairfax, 2722 Gallows Road, Vienna, Virginia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY The Bistro at Courtyard is a chic, fast-casual concept restaurant offering an eclectic menu including a variety of refreshing to-go options as well as full sit-down fare including cocktails, wine, beer, and Starbucks coffee. Our Bistro Team Members master a wide variety of food & beverage functions, from serving coffee and other beverages (including alcohol), to preparing ingredients for cooking, including portioning, chopping, and storing food. This position processes all orders and collects payment from customers, and provides assistance in food & beverage areas including busing, cleaning, resetting tables, and delivering food to guests. This position also performs general cleaning and maintenance of food and beverage prep areas, counts the bank at end of shifts, and follows property control audit standards and cash handling procedures. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensures uniform and personal appearance are clean and professional, maintains confidentiality of proprietary information, and protects company assets. Welcomes and acknowledges all guests according to company standards, anticipates and addresses guests' service needs, assists individuals with disabilities, and thanks guests with genuine appreciation. Speaks with others using clear and professional language. Develops and maintains positive working relationships with others, and supports team to reach common goals. Ensures adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance. Stands, sits, or walks for an extended time period. Performs other reasonable job duties as requested. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Mar 29, 2024
Full time
Additional Information Bartender, Cook, Server, Pay: $17.88/Hour, Afternoon Shift, Evening Shift Job Number Job Category Food and Beverage & Culinary Location Courtyard Dunn Loring Fairfax, 2722 Gallows Road, Vienna, Virginia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY The Bistro at Courtyard is a chic, fast-casual concept restaurant offering an eclectic menu including a variety of refreshing to-go options as well as full sit-down fare including cocktails, wine, beer, and Starbucks coffee. Our Bistro Team Members master a wide variety of food & beverage functions, from serving coffee and other beverages (including alcohol), to preparing ingredients for cooking, including portioning, chopping, and storing food. This position processes all orders and collects payment from customers, and provides assistance in food & beverage areas including busing, cleaning, resetting tables, and delivering food to guests. This position also performs general cleaning and maintenance of food and beverage prep areas, counts the bank at end of shifts, and follows property control audit standards and cash handling procedures. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensures uniform and personal appearance are clean and professional, maintains confidentiality of proprietary information, and protects company assets. Welcomes and acknowledges all guests according to company standards, anticipates and addresses guests' service needs, assists individuals with disabilities, and thanks guests with genuine appreciation. Speaks with others using clear and professional language. Develops and maintains positive working relationships with others, and supports team to reach common goals. Ensures adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance. Stands, sits, or walks for an extended time period. Performs other reasonable job duties as requested. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
YOUR SUMMER ADVENTURE AWAITS Imagine a summer living beneath towering mountain peaks, venturing along world-class hiking trails, paddling iridescent turquoise waters, forming friendships that will last a lifetime, and providing extraordinary guest service at a mountain lodge like no other. Our hope is that you feel inspired by the spectacular surroundings and inspire others to connect with nature. Find all of this (and more!) as part of our team this summer at Cathedral Mountain Lodge. Overview: Located in the heart of the Canadian Rocky Mountains, Cathedral Mountain offers a unique opportunity for those who want to live, work, and explore in Canada's Rocky Mountains and National Parks. Spend your weekends exploring some of the most amazing natural attractions and activities Canada has to offer, including hiking, biking, river rafting and more! Just 25 minutes away from the town of Lake Louise, Cathedral Mountain Lodge is located in Yoho National Park on the bank of the Kicking Horse River, shadowed by the 10,500-foot (3,200 m) peaks of Mt. Stephen & Cathedral Mountain. If this sounds like your kind of workplace, you love the outdoors and are passionate about sharing an amazing Canadian experience with our guests from around the world then we want you to join our team! We offer subsidized on-site housing for all team members (private rooms for senior positions and shared for entry level positions). Details: Our summer season runs from May 17th, 2024, to October 6th, 2024. We are looking for candidates that can work for the entire season. Candidates must be legally entitled to work in Canada. We are unable to support work permit applications. Our Mission: By always doing our best we dedicate ourselves to creating experiences that people are amazed by. Job title: Sous Chef Responsibilities: The Sous Chef works within our fine dining culinary team to produce and deliver finely crafted, memorable meals for our guests of the Riverside Dining Room. Main duties include prep, cooking & presentation of meals, ordering & inventory control, team training and assisting with menu development. A commitment to maintaining a positive team-oriented work environment and strong working relationship with the Executive Chef and Chef de Cuisine are key to this role. Qualifications: Minimum 5 years cooking experience in a similar role/establishment. Red seal or equivalent preferred, Food Safe certificate, with basic food handling and preparation knowledge, Must be able to work in a fast-paced environment with distractions, with ability to multi-task, Must be 100% guest service focused, with a positive & upbeat personality, Highly collaborative; ability to work in a team-oriented environment, First Aid and CPR certified, an asset, Ability to lift heavy objects up to 50 lbs. and safely operate kitchen equipment. Details: Fulltime, working up to 40 hrs. a week, Hourly wage with an end of contract bonus, Staff accommodation onsite, $10.00/day, includes all meals and laundry. Wages: Wages depend on experience and education. Sous Chef - $26 - $28 per hour In-Person Interviews: Our recruiting team will be in Toronto on February 15th and 16th, 2024 to meet with candidates in person and conduct interviews. Let us know if you will be in the area at that time and are interested in an in-person interview. If this sounds like the adventure for you, fill out our application, and attach your resume. We look forward to reviewing your submission. Work in the Rockies Recruiting Team Cathedral Mountain Lodge is a part of the Capilano Group of Companies. The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver, British Columbia. Capilano Group's other properties also include Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley's Bar & Grill and Prospect Point Bar & Grill and Trading Post in Stanley Park, Vancouver. tkTjTIXMi1
Mar 29, 2024
Full time
YOUR SUMMER ADVENTURE AWAITS Imagine a summer living beneath towering mountain peaks, venturing along world-class hiking trails, paddling iridescent turquoise waters, forming friendships that will last a lifetime, and providing extraordinary guest service at a mountain lodge like no other. Our hope is that you feel inspired by the spectacular surroundings and inspire others to connect with nature. Find all of this (and more!) as part of our team this summer at Cathedral Mountain Lodge. Overview: Located in the heart of the Canadian Rocky Mountains, Cathedral Mountain offers a unique opportunity for those who want to live, work, and explore in Canada's Rocky Mountains and National Parks. Spend your weekends exploring some of the most amazing natural attractions and activities Canada has to offer, including hiking, biking, river rafting and more! Just 25 minutes away from the town of Lake Louise, Cathedral Mountain Lodge is located in Yoho National Park on the bank of the Kicking Horse River, shadowed by the 10,500-foot (3,200 m) peaks of Mt. Stephen & Cathedral Mountain. If this sounds like your kind of workplace, you love the outdoors and are passionate about sharing an amazing Canadian experience with our guests from around the world then we want you to join our team! We offer subsidized on-site housing for all team members (private rooms for senior positions and shared for entry level positions). Details: Our summer season runs from May 17th, 2024, to October 6th, 2024. We are looking for candidates that can work for the entire season. Candidates must be legally entitled to work in Canada. We are unable to support work permit applications. Our Mission: By always doing our best we dedicate ourselves to creating experiences that people are amazed by. Job title: Sous Chef Responsibilities: The Sous Chef works within our fine dining culinary team to produce and deliver finely crafted, memorable meals for our guests of the Riverside Dining Room. Main duties include prep, cooking & presentation of meals, ordering & inventory control, team training and assisting with menu development. A commitment to maintaining a positive team-oriented work environment and strong working relationship with the Executive Chef and Chef de Cuisine are key to this role. Qualifications: Minimum 5 years cooking experience in a similar role/establishment. Red seal or equivalent preferred, Food Safe certificate, with basic food handling and preparation knowledge, Must be able to work in a fast-paced environment with distractions, with ability to multi-task, Must be 100% guest service focused, with a positive & upbeat personality, Highly collaborative; ability to work in a team-oriented environment, First Aid and CPR certified, an asset, Ability to lift heavy objects up to 50 lbs. and safely operate kitchen equipment. Details: Fulltime, working up to 40 hrs. a week, Hourly wage with an end of contract bonus, Staff accommodation onsite, $10.00/day, includes all meals and laundry. Wages: Wages depend on experience and education. Sous Chef - $26 - $28 per hour In-Person Interviews: Our recruiting team will be in Toronto on February 15th and 16th, 2024 to meet with candidates in person and conduct interviews. Let us know if you will be in the area at that time and are interested in an in-person interview. If this sounds like the adventure for you, fill out our application, and attach your resume. We look forward to reviewing your submission. Work in the Rockies Recruiting Team Cathedral Mountain Lodge is a part of the Capilano Group of Companies. The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver, British Columbia. Capilano Group's other properties also include Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley's Bar & Grill and Prospect Point Bar & Grill and Trading Post in Stanley Park, Vancouver. tkTjTIXMi1
YOUR SUMMER ADVENTURE AWAITS Imagine a summer living beneath towering mountain peaks, venturing along world-class hiking trails, paddling iridescent turquoise waters, forming friendships that will last a lifetime, and providing extraordinary guest service at a mountain lodge like no other. Our hope is that you feel inspired by the spectacular surroundings and inspire others to connect with nature. Find all of this (and more!) as part of our team this summer at Cathedral Mountain Lodge. Overview: Located in the heart of the Canadian Rocky Mountains, Cathedral Mountain offers a unique opportunity for those who want to live, work, and explore in Canada's Rocky Mountains and National Parks. Spend your weekends exploring some of the most amazing natural attractions and activities Canada has to offer, including hiking, biking, river rafting and more! Just 25 minutes away from the town of Lake Louise, Cathedral Mountain Lodge is located in Yoho National Park on the bank of the Kicking Horse River, shadowed by the 10,500-foot (3,200 m) peaks of Mt. Stephen & Cathedral Mountain. If this sounds like your kind of workplace, you love the outdoors and are passionate about sharing an amazing Canadian experience with our guests from around the world then we want you to join our team! We offer subsidized on-site housing for all team members (private rooms for senior positions and shared for entry level positions). Details: Our summer season runs from May 17th, 2024, to October 6th, 2024. We are looking for candidates that can work for the entire season. Candidates must be legally entitled to work in Canada. We are unable to support work permit applications. Our Mission: By always doing our best we dedicate ourselves to creating experiences that people are amazed by. Job title: Breakfast Chef Responsibilities: The Breakfast Cook works within our fine dining culinary team to produce and deliver finely crafted, memorable meals for our guests of the Riverside Dining Room. Main duties include: prep, cooking and presentation of breakfast buffet as well as lunch meals for our team. This position requires early morning start times for preparation and breakfast service. Qualifications: Minimum 3 years cooking experience in similar role/ establishment. Food Safe certificate, with basic food handling and preparation knowledge, Must be 100% guest service focused, with a positive & upbeat personality, Highly collaborative; ability to work in a team-oriented environment, First Aid and CPR certified, an asset, Ability to lift heavy objects (up to 50 lbs.) and safely operate kitchen equipment. Details: Fulltime, working up to 40 hrs. a week, Hourly wage with an end of contract bonus, Staff accommodation onsite, $10.00/day, includes all meals and laundry. May 17, 2024 - October 7, 2024 (TBC), Must be legally entitled to work in Canada prior to offer of employment. Wages: Wages depend on experience and education. Breakfast Chef - $23 - $25 per hour In-Person Interviews: Our recruiting team will be in Toronto on February 15th and 16th, 2024 to meet with candidates in person and conduct interviews. Let us know if you will be in the area at that time and are interested in an in-person interview. If this sounds like the adventure for you, fill out our application, and attach your resume. We look forward to reviewing your submission. Work in the Rockies Recruiting Team Cathedral Mountain Lodge is a part of the Capilano Group of Companies. The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver, British Columbia. Capilano Group's other properties also include Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley's Bar & Grill and Prospect Point Bar & Grill and Trading Post in Stanley Park, Vancouver. yaqC8wzv88
Mar 29, 2024
Full time
YOUR SUMMER ADVENTURE AWAITS Imagine a summer living beneath towering mountain peaks, venturing along world-class hiking trails, paddling iridescent turquoise waters, forming friendships that will last a lifetime, and providing extraordinary guest service at a mountain lodge like no other. Our hope is that you feel inspired by the spectacular surroundings and inspire others to connect with nature. Find all of this (and more!) as part of our team this summer at Cathedral Mountain Lodge. Overview: Located in the heart of the Canadian Rocky Mountains, Cathedral Mountain offers a unique opportunity for those who want to live, work, and explore in Canada's Rocky Mountains and National Parks. Spend your weekends exploring some of the most amazing natural attractions and activities Canada has to offer, including hiking, biking, river rafting and more! Just 25 minutes away from the town of Lake Louise, Cathedral Mountain Lodge is located in Yoho National Park on the bank of the Kicking Horse River, shadowed by the 10,500-foot (3,200 m) peaks of Mt. Stephen & Cathedral Mountain. If this sounds like your kind of workplace, you love the outdoors and are passionate about sharing an amazing Canadian experience with our guests from around the world then we want you to join our team! We offer subsidized on-site housing for all team members (private rooms for senior positions and shared for entry level positions). Details: Our summer season runs from May 17th, 2024, to October 6th, 2024. We are looking for candidates that can work for the entire season. Candidates must be legally entitled to work in Canada. We are unable to support work permit applications. Our Mission: By always doing our best we dedicate ourselves to creating experiences that people are amazed by. Job title: Breakfast Chef Responsibilities: The Breakfast Cook works within our fine dining culinary team to produce and deliver finely crafted, memorable meals for our guests of the Riverside Dining Room. Main duties include: prep, cooking and presentation of breakfast buffet as well as lunch meals for our team. This position requires early morning start times for preparation and breakfast service. Qualifications: Minimum 3 years cooking experience in similar role/ establishment. Food Safe certificate, with basic food handling and preparation knowledge, Must be 100% guest service focused, with a positive & upbeat personality, Highly collaborative; ability to work in a team-oriented environment, First Aid and CPR certified, an asset, Ability to lift heavy objects (up to 50 lbs.) and safely operate kitchen equipment. Details: Fulltime, working up to 40 hrs. a week, Hourly wage with an end of contract bonus, Staff accommodation onsite, $10.00/day, includes all meals and laundry. May 17, 2024 - October 7, 2024 (TBC), Must be legally entitled to work in Canada prior to offer of employment. Wages: Wages depend on experience and education. Breakfast Chef - $23 - $25 per hour In-Person Interviews: Our recruiting team will be in Toronto on February 15th and 16th, 2024 to meet with candidates in person and conduct interviews. Let us know if you will be in the area at that time and are interested in an in-person interview. If this sounds like the adventure for you, fill out our application, and attach your resume. We look forward to reviewing your submission. Work in the Rockies Recruiting Team Cathedral Mountain Lodge is a part of the Capilano Group of Companies. The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver, British Columbia. Capilano Group's other properties also include Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley's Bar & Grill and Prospect Point Bar & Grill and Trading Post in Stanley Park, Vancouver. yaqC8wzv88
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 28, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Catering Sous Chef Brother John's Beer, Bourbon & BBQ in Tucson, AZ is seeking to hire a full-time Catering Sous Chef, with a blinding dedication to all things smoked meat! A highly motivated Sous Chef will work closely with our Chef de Cuisine to oversee the catering and banquet kitchen operations of our busy restaurant, private dining and catering operations. Will lead our "Tucson Pit Crew" in providing excellent quality upscale menus, smoked meats, sides and much more. Are you passionate about culinary arts? Do you have a working knowledge of food service operations? Are you looking to work with a fun group of people? Do you have superior decision-making skills and the desire to seek solutions to problems instead of excuses? If so, keep reading! A DAY IN THE LIFE OF A CATERING SOUS CHEF As the Catering Sous Chef, you play a key role in ensuring top-notch food quality to ensure guest satisfaction, and the financial health of our restaurant. Working collaboratively with the Chef, Catering Sales Team and the Front of the house managers, will help plan and coordinate the day-to-day operations of our kitchen focusing on the private events both in-house and off premise at one of our wedding venues or off site events. Using your excellent organizational skills, you create and adjust schedules. Your ability to lead and motivate others is essential as you manage and train the kitchen pit crew. Your willingness to work right alongside your team helps create a cooperative environment based on teamwork. Interacting with our fellow pit crew members is one of the best parts of your job as you have the opportunity to meet new people and make new friends. As you talk with crew members, you ensure that they are having a great experience and understand the passion and work we put into our product. When challenging opportunities arise, you take charge and provide excellent quality of food. You love coming to work each day ready to lead your fun, hardworking team in our goal to achieve complete customer Interacting with our guests is one of the best parts of your job as you have the opportunity to meet new people and make new friends. As you talk with guests, you ensure that they are having a great experience. When challenging opportunities arise, you take charge and provide excellent customer service while leading our hardworking team in our goal to achieve complete customer satisfaction. Responsibilities include: Training and motivating BOH "Pit Crew" Organizing and executing food for all private events Managing the kitchen during busy meal periods while coordinating private events Managing and keeping track of labor dollars as well as food costs Keeping meat & food cooler organized rotated, and labeled Receiving products and quality checks Weekly inventory of all meats and food supplies Monitoring smoke temps, timing, considering weather patterns & conditions Kitchen prep for house made scratch sides Participate in local and national competitions in our team representing Brother John's Participate in several local events for charity and promotions and private caterings We pay our Sous Chefs a competitive salary of, based on experience level. You would also be eligible for our generous medical and dental benefits. Plus, we have a fun, friendly work environment where you would have a lot of support from the Executive Chef and owners. If you are ready to take the next step in your career, apply today with our initial 3-minute, mobile-friendly application! ABOUT BROTHER JOHN'S BEER, BOURBON & BBQ Here at Brother John's Beer, Bourbon & BBQ, we strive to provide a fast, friendly, clean, and fun environment for people to come, relax, and enjoy the delicious creations made in our full-service restaurant and bar. We also offer catering services. We serve authentic slow pit-smoked barbecue meats using only humanely raised, hormone free meats. We use locally sourced products whenever possible and prepared food and sides on-site daily in our scratch kitchen. We are a locally owned and operated family business that takes pride in treating our crew members like family in a safe, fun, and inviting work environment. Our team is essential to our success which is why we offer competitive pay and benefits. We strive to build a company culture that makes people enjoy coming to work. QUALIFICATIONS 2 years supervisor experience in back of the house operations Knowledge and passion for culinary arts including smoked meats and smoking process Spanish speaking a plus Serve Safe Certified Understanding of food preparation/cooking methods and butchering Ability to be on your feet for long hours Availability to work late nights, weekends & holidays Are you a culinary professional with attention to details? Do you have good communication skills? Are you a BBQ Rockstar? Do you have exceptional problem-solving skills and an honest, diligent work ethic? Would you like to build a career in food and beverage operations? If so, we want to meet you! Apply now!
Mar 28, 2024
Full time
Catering Sous Chef Brother John's Beer, Bourbon & BBQ in Tucson, AZ is seeking to hire a full-time Catering Sous Chef, with a blinding dedication to all things smoked meat! A highly motivated Sous Chef will work closely with our Chef de Cuisine to oversee the catering and banquet kitchen operations of our busy restaurant, private dining and catering operations. Will lead our "Tucson Pit Crew" in providing excellent quality upscale menus, smoked meats, sides and much more. Are you passionate about culinary arts? Do you have a working knowledge of food service operations? Are you looking to work with a fun group of people? Do you have superior decision-making skills and the desire to seek solutions to problems instead of excuses? If so, keep reading! A DAY IN THE LIFE OF A CATERING SOUS CHEF As the Catering Sous Chef, you play a key role in ensuring top-notch food quality to ensure guest satisfaction, and the financial health of our restaurant. Working collaboratively with the Chef, Catering Sales Team and the Front of the house managers, will help plan and coordinate the day-to-day operations of our kitchen focusing on the private events both in-house and off premise at one of our wedding venues or off site events. Using your excellent organizational skills, you create and adjust schedules. Your ability to lead and motivate others is essential as you manage and train the kitchen pit crew. Your willingness to work right alongside your team helps create a cooperative environment based on teamwork. Interacting with our fellow pit crew members is one of the best parts of your job as you have the opportunity to meet new people and make new friends. As you talk with crew members, you ensure that they are having a great experience and understand the passion and work we put into our product. When challenging opportunities arise, you take charge and provide excellent quality of food. You love coming to work each day ready to lead your fun, hardworking team in our goal to achieve complete customer Interacting with our guests is one of the best parts of your job as you have the opportunity to meet new people and make new friends. As you talk with guests, you ensure that they are having a great experience. When challenging opportunities arise, you take charge and provide excellent customer service while leading our hardworking team in our goal to achieve complete customer satisfaction. Responsibilities include: Training and motivating BOH "Pit Crew" Organizing and executing food for all private events Managing the kitchen during busy meal periods while coordinating private events Managing and keeping track of labor dollars as well as food costs Keeping meat & food cooler organized rotated, and labeled Receiving products and quality checks Weekly inventory of all meats and food supplies Monitoring smoke temps, timing, considering weather patterns & conditions Kitchen prep for house made scratch sides Participate in local and national competitions in our team representing Brother John's Participate in several local events for charity and promotions and private caterings We pay our Sous Chefs a competitive salary of, based on experience level. You would also be eligible for our generous medical and dental benefits. Plus, we have a fun, friendly work environment where you would have a lot of support from the Executive Chef and owners. If you are ready to take the next step in your career, apply today with our initial 3-minute, mobile-friendly application! ABOUT BROTHER JOHN'S BEER, BOURBON & BBQ Here at Brother John's Beer, Bourbon & BBQ, we strive to provide a fast, friendly, clean, and fun environment for people to come, relax, and enjoy the delicious creations made in our full-service restaurant and bar. We also offer catering services. We serve authentic slow pit-smoked barbecue meats using only humanely raised, hormone free meats. We use locally sourced products whenever possible and prepared food and sides on-site daily in our scratch kitchen. We are a locally owned and operated family business that takes pride in treating our crew members like family in a safe, fun, and inviting work environment. Our team is essential to our success which is why we offer competitive pay and benefits. We strive to build a company culture that makes people enjoy coming to work. QUALIFICATIONS 2 years supervisor experience in back of the house operations Knowledge and passion for culinary arts including smoked meats and smoking process Spanish speaking a plus Serve Safe Certified Understanding of food preparation/cooking methods and butchering Ability to be on your feet for long hours Availability to work late nights, weekends & holidays Are you a culinary professional with attention to details? Do you have good communication skills? Are you a BBQ Rockstar? Do you have exceptional problem-solving skills and an honest, diligent work ethic? Would you like to build a career in food and beverage operations? If so, we want to meet you! Apply now!
Northeast Georgia Health System, Inc
Gainesville, Georgia
Job Category: Food Services & Dietetics Work Shift/Schedule: 8 Hr Afternoon - Evening Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary The Café Worker is responsible for operations of café stations such as salad bar, deli, action stations, beverages areas, or hot bars (this does not pertain to LTC facilities). They must possess an ability to read, understand and follow directions, recipes, and work assignments. This position will show a willingness to perform routine, repetitive tasks with frequent interruptions. Numerical ability is necessary for cashing out customers (this does not pertain to LTC facilities), recipe preparation and proper measuring ingredients, or cleaning agents and chemicals. Good motor coordination and manual dexterity are required for various work routines such as preparing food items, serving customers. The Café Worker will be able and willing to work flexible hours. Must be patient toward guests, staff, patients, and family members at all times. 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: One (1) year related experience and/or training in food production/service or one (1) year related Customer Service experience and/or training. Other: Job Specific and Unique Knowledge, Skills and Abilities Good interpersonal skills Moves and manipulates various food products, dietary supplies, and equipment throughout the facility Prepares beverages and food items according to recipes Essential Tasks and Responsibilities Maintains a neat, clean, and well-groomed appearance. Prepares beverages and food items according to recipes. Help prep all areas of Café. Complete basic food preparation such as cutting ,cooking, and presentation. Wash and store dishes. Follow Federal and State long term care regulations and Dietary Department policies and procedures. Follow cleaning schedules and perform cleaning duties as scheduled. Practices safety, infection control, and emergency procedures according to facility policies. Assist in the receiving and storing food and supplies as needed. Is courteous, considerate, and cooperative when communicating with all guests, team members, clinical support personnel, and client personnel. Performs job correctly and safely and observes rules of conduct, dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions. Actively practices principles learned, including, but not limited to, the following topics: universal precautions, fire and disaster, safety, MSDS, CQI, etc. Consistently uses proper safety equipment and follows rules of conduct safety. Knows where MSDS information is located. Demonstrates high standards of personal hygiene according to departmental policy, including but not limited to: using proper hand washing technique, observing hospital "no smoking" policy, wearing hairnet or hat in food production area, and maintaining neat appearance. Physical Demands Weight Lifted: Up to 20 lbs, Occasionally 0-30% of time Weight Carried: Up to 20 lbs, Occasionally 0-30% of time Vision: Moderate, Constantly 66-100% of time Kneeling/Stooping/Bending: Occasionally 0-30% Standing/Walking: Constantly 66-100% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Occasionally 0-30% 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.
Mar 28, 2024
Full time
Job Category: Food Services & Dietetics Work Shift/Schedule: 8 Hr Afternoon - Evening Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary The Café Worker is responsible for operations of café stations such as salad bar, deli, action stations, beverages areas, or hot bars (this does not pertain to LTC facilities). They must possess an ability to read, understand and follow directions, recipes, and work assignments. This position will show a willingness to perform routine, repetitive tasks with frequent interruptions. Numerical ability is necessary for cashing out customers (this does not pertain to LTC facilities), recipe preparation and proper measuring ingredients, or cleaning agents and chemicals. Good motor coordination and manual dexterity are required for various work routines such as preparing food items, serving customers. The Café Worker will be able and willing to work flexible hours. Must be patient toward guests, staff, patients, and family members at all times. 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: One (1) year related experience and/or training in food production/service or one (1) year related Customer Service experience and/or training. Other: Job Specific and Unique Knowledge, Skills and Abilities Good interpersonal skills Moves and manipulates various food products, dietary supplies, and equipment throughout the facility Prepares beverages and food items according to recipes Essential Tasks and Responsibilities Maintains a neat, clean, and well-groomed appearance. Prepares beverages and food items according to recipes. Help prep all areas of Café. Complete basic food preparation such as cutting ,cooking, and presentation. Wash and store dishes. Follow Federal and State long term care regulations and Dietary Department policies and procedures. Follow cleaning schedules and perform cleaning duties as scheduled. Practices safety, infection control, and emergency procedures according to facility policies. Assist in the receiving and storing food and supplies as needed. Is courteous, considerate, and cooperative when communicating with all guests, team members, clinical support personnel, and client personnel. Performs job correctly and safely and observes rules of conduct, dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions. Actively practices principles learned, including, but not limited to, the following topics: universal precautions, fire and disaster, safety, MSDS, CQI, etc. Consistently uses proper safety equipment and follows rules of conduct safety. Knows where MSDS information is located. Demonstrates high standards of personal hygiene according to departmental policy, including but not limited to: using proper hand washing technique, observing hospital "no smoking" policy, wearing hairnet or hat in food production area, and maintaining neat appearance. Physical Demands Weight Lifted: Up to 20 lbs, Occasionally 0-30% of time Weight Carried: Up to 20 lbs, Occasionally 0-30% of time Vision: Moderate, Constantly 66-100% of time Kneeling/Stooping/Bending: Occasionally 0-30% Standing/Walking: Constantly 66-100% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Occasionally 0-30% 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.
Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.JOB DESCRIPTION: Directing the preparation and ordering of all foods for the main kitchen. Ensures that all foods are of the highest quality and that all operations are efficient and effective. Coordinates with front of the house operations to ensure coordination of service to achieve food and beverage goals and standards. Coordinates with Executive Chef to experiment with new cooking techniques and ingredient combinations. Assesses ingredient cost and cooking/serving efficiency. Tests for taste satisfaction. Documents in recipe book and photographs new food items for standard presentation style in order to develop new menu items. Works with Executive Chef to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals.QUALIFICATIONS:These skills are typically acquired through a minimum of six years progressive food preparation experience in a multi-outlet operation or through the completion of a culinary arts degree or recognized apprenticeship and four years progressive food preparation experience in a multi-outlet operation.
Mar 28, 2024
Full time
Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.JOB DESCRIPTION: Directing the preparation and ordering of all foods for the main kitchen. Ensures that all foods are of the highest quality and that all operations are efficient and effective. Coordinates with front of the house operations to ensure coordination of service to achieve food and beverage goals and standards. Coordinates with Executive Chef to experiment with new cooking techniques and ingredient combinations. Assesses ingredient cost and cooking/serving efficiency. Tests for taste satisfaction. Documents in recipe book and photographs new food items for standard presentation style in order to develop new menu items. Works with Executive Chef to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices that will most appropriately meet company goals.QUALIFICATIONS:These skills are typically acquired through a minimum of six years progressive food preparation experience in a multi-outlet operation or through the completion of a culinary arts degree or recognized apprenticeship and four years progressive food preparation experience in a multi-outlet operation.