Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Apr 21, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Apr 19, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Apr 17, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Apr 05, 2024
Full time
Description The authorized level of this position is School Food Services Manager II. Applications are being accepted down to the School Food Services Manager I in the event of recruiting difficulties. Salary Range: School Food Services Manager I, WF-06: $5,082.23 per month School Food Services Manager II, F1-06: $5,411.87 per month Examples of Duties In consultation with the principal and School Food Service Branch, determines and develops plans for efficient service, equipment, facilities, and operations. Manages and directs the daily food service operations; reviews and revises internal operating procedures. Establishes and maintains high standards of quality control for food production and distribution; supervises the preparation of approved menus and recipes and the serving of reimbursable meals under USDA meal pattern requirements; modifies menus to accommodate the prescribed dietary needs of students. Participates in the interview and selection of food service employees; plans, directs, schedules, and evaluates the work of subordinates; and may supervise students assigned to work in the school kitchen and/or dining areas. Provides orientation and training to subordinate food service employees on proper work practices, methods and equipment operations in conformity with current safety and sanitation requirements and regulations, portion control, serving of food, and utilization of standard recipes and production records; ensures that subordinate food service employees achieve the annual minimum required training hours as outlined by the USDA. Estimates and orders food and supplies to meet menu needs and arranges for the receipt and storage of goods, supplies, and commodities. Maintains perpetual inventory, daily financial reports, state and federal, and other related records manually or with he assistance of a computer. Maintains cost-effectiveness; monitors and controls expenditures and maintains assigned budget; reviews, approves, and processes invoices for payment. Inspects kitchen, dining areas, and other food service facilities and equipment daily to ensure compliance with health, safety, sanitization requirements and regulations. Schedules and supervises the maintenance and repair of equipment. May coordinate satellite food serving operations involving the preparation, scheduling, and supervising of personnel and the delivery, transporting, serving, and clean-up after serving of food at a satellite food service facility or facilities. Attends and participates in staff meetings and workshops; maintains required certifications and archives the annual minimum required training hours as outlined by the USDA. Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for below, applicants must have had progressively responsible work experience of the kind, quality, and quantity as described below: Class TitleGeneral Exp (yrs)Specialized Exp (yrs) Total (yrs)School Food Services Manager I 213School Food Services Manager II 224 One year of General or Specialized Experience is defined as a school year with approximately 180 "teacher duty" days or approximately thirty-eight (38) weeks per year. General Experience: Progressively responsible experience in the preparation of foods which included quantity cooking and participation in menu planning, fiscal recordkeeping, purchasing, and storage of food and supplies Quantity cooking is defined as experience in the preparation and service of meals in an institution, such as a school, hospital, or similar setting where large scale cooking operations are performed and a large number of meals are served daily. Specialized Experience: Food services management experience in a school or institution with responsibility for its daily food service operations including quantity cooking; menu planning; purchasing and storage of food and supplies; fiscal management and recordkeeping; ensuring compliance with federal and state laws, regulations, and requirements; food and kitchen safety and sanitation practices; and the supervision of subordinate food service employees. Supervisory Aptitude: In addition to the General and Specialized Experience, applicants must possess supervisory aptitude. Supervisory aptitude is the demonstration of aptitude of potential for the performance of supervisory duties through successful completion of regular or special assignments which involve some supervisory responsibilities or aspects; by serving as a group or team leader or in similar work in which opportunities for demonstrating supervisory capabilities exist; or by completion of training courses in supervision accompanied by a supervisor indicating the possession of supervisory potential. Non-Qualifying Experience: 1. Experience which is limited to serving, cleaning, ware washing; only one phase of cooking such as fry-cooking, baking or to other kinds of work not affording the opportunity to acquire the skills and knowledge of quantity food preparation will not be accepted as qualifying for the required quantity cooking experience. 2. Experience in a fast-food operation serving a very limited and unchanging daily menu, such as chicken, hamburgers, fish or pizza or limited to certain "ethnic" foods, regardless of the volume prepared and served, will not be accepted as qualifying for food services management experience. Such experience affords little opportunity to deviate from a very limited menu and preparation techniques and does not provide the applicant with skills and knowledge of a variety of foods and food preparation procedures; menu planning and other knowledge and skills acquired and required in a large scale kitchen operation serving a varied menu. Substitutions Allowed: 1. Successful completion of one (1) academic semester or equivalent of a substantially full-time curriculum in an accredited university or community college in a food service program which included training in menu planning, quantity cooking, nutrition, sanitation, safety and such courses in inventory controls, purchasing and storage of food and supplies, and food services management may be substituted for the General Experience on the basis of one (1) academic semester for six (6) months of experience up to a maximum of two (2) years of the General Experience. 2. Possession of an associate's degree from an accredited college in a food services management/culinary arts program which included training in menu planning, operations, quantity cooking, purchasing and storage of food and supplies, fiscal management and recordkeeping, and the practice of safety and sanitation procedures may be substituted for all of the General Experience and two (2) years of Specialized Experience. 3. Possession of a bachelor's degree from an accredited four (4)-year college or university with a major in food science and human nutrition, food service management, dietetics, culinary arts, or a related filed which included training in institutional organization and management, quantity food production and service, equipment selection, maintenance, layout, and purchasing and recordkeeping may be substituted for all of the General Experience and three (3) years of Specialized Experience. 4. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position. Certification Requirement: Possession of a valid food handlers training level certification from the Hawaii Department of Health, American National standard Institute accredited organizations, or equivalent organization as determined by the DOE. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs . click apply for full job details
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Apr 23, 2024
Full time
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
We are seeking a Restaurant Kitchen Manager to join our team! We are a fast casual concept looking for Managers for our existing and new store openings within the Northern California markets. If you are a people person and a go getter, please apply today Restaurant Kitchen Manager Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant Kitchen Manager Requirements Previous experience in the Manager role for at least 2 years 4-5 Million in sales experience Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
Apr 21, 2024
We are seeking a Restaurant Kitchen Manager to join our team! We are a fast casual concept looking for Managers for our existing and new store openings within the Northern California markets. If you are a people person and a go getter, please apply today Restaurant Kitchen Manager Daily Activities Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage FOH and BOH personnel Create and adjust staff schedules to meet restaurant sales needs Adhere to all safety and sanitation regulations Restaurant Kitchen Manager Requirements Previous experience in the Manager role for at least 2 years 4-5 Million in sales experience Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 19, 2024
Full time
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job title Assistant Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Non-Exempt Position Summary Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations. Expected Hours of Work This is a full time position whose schedule is based on the customers' needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions Staff Supervision Participates in subordinate coaching, counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains schedules in payroll/time and attendance system, creates/maintains schedules in terms of request for days off, substitutions, dropping/filling shifts. Oversees student manager program - keeping track of attendance issues for student employees in terms of progressive disciplinary actions. Maintains and updates unit checklists for all stations and employees. Maintains micros system or operating system for the unit. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Production Management Assures efficiency in ordering, receiving and storage process for the unit. Provides leadership for the development of menu concepts and special promotions. Works with Unit Manager and Executive Chef to assure unit is aligned with company's culinary vision. Assures that menus, recipes, modifications/exceptions, and culinary initiatives are reviewed with the Unit Manager and Executive Chef for input and approval. Assures the excellence of all food production aspects including food presentation, safety and sanitation, recipe changes and product development, menu item pricing and market analysis, inventory, requisitions and transfers. Hands-on understanding of multi-unit operations. Service Management Establishes the customer service expectations for the unit including staff training, and processes to gather and respond to customer feedback (internal customer) and suggestions. Assures development and maintenance of appropriate signage for the unit. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. 2 years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 19, 2024
Full time
Job title Assistant Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Non-Exempt Position Summary Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations. Expected Hours of Work This is a full time position whose schedule is based on the customers' needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions Staff Supervision Participates in subordinate coaching, counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains schedules in payroll/time and attendance system, creates/maintains schedules in terms of request for days off, substitutions, dropping/filling shifts. Oversees student manager program - keeping track of attendance issues for student employees in terms of progressive disciplinary actions. Maintains and updates unit checklists for all stations and employees. Maintains micros system or operating system for the unit. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Production Management Assures efficiency in ordering, receiving and storage process for the unit. Provides leadership for the development of menu concepts and special promotions. Works with Unit Manager and Executive Chef to assure unit is aligned with company's culinary vision. Assures that menus, recipes, modifications/exceptions, and culinary initiatives are reviewed with the Unit Manager and Executive Chef for input and approval. Assures the excellence of all food production aspects including food presentation, safety and sanitation, recipe changes and product development, menu item pricing and market analysis, inventory, requisitions and transfers. Hands-on understanding of multi-unit operations. Service Management Establishes the customer service expectations for the unit including staff training, and processes to gather and respond to customer feedback (internal customer) and suggestions. Assures development and maintenance of appropriate signage for the unit. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. 2 years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Description This posting will be used to fill a School Lunch Services Supervisor position at the specified location. Salary Range: All new external applicants will be placed on the initial step of the salary range. However, placement above the initial step of the salary range will be based on special characteristics and critical needs of the position, an applicant's exceptional qualifications, the availability of funds, and other relevant factors. Such appointments require prior approval. Hawaii State Department of Education employees will be placed on the salary range in accordance with Department regulations. School Lunch Services Supervisor, SR-24: $5,713.00 - $6,949.00 per month Examples of Duties 1. Visits public schools in an assigned district and supervises cafeteria managers for effective and efficient cafeteria operations. 2. Reviews and instructs on school lunch menus for the maintenance of well-balanced lunches. 3. Reviews and directs improvements in methods of food preparation and serving, storage, purchasing and other operations. 4. Instructs on cleaning methods, hygiene and safe kitchen practices. 5. Checks cafeteria records and reports and explains pertinent policies and procedures. 6. Inspects public and private schools and institutions for the proper use and storage of federal food commodities. 7. Reports on the maintenance of lunch standards by public schools. 8. Recommends the transfer and placement of school lunch personnel, and encourages cafeteria managers to obtain further training. 9. Reviews cafeteria equipment and supply needs of schools in an assigned district. 10. Recommends and effectuates the transfer of cafeteria equipment between schools. 11. Participates in the in-service training of cafeteria managers. 12. Reviews and acts on reports prepared by cafeteria managers. 13. Prepares summary reports of cafeteria operations in an assigned district, and reports on work activities. 14. Prepares printed guides and other instructional and informational materials relative to the school lunch program. 15. Participates in the review of plans for remodeling and building school cafeterias; and, 16. Discusses the school lunch program with school officials, interested groups and individuals. Minimum Qualifications Education Requirement: Graduation from an accredited college or university with specialization in food service management or nutrition. Substitution of Experience for Education: Excess experience as described in the experience requirement below may be substituted for the education requirement on a year-for-year basis. Experience Requirement: Four years of one or a combination of the following: 1) food service management experience. Which involved training and directing personnel, managing the purchase of food and supplies, enforcing sanitary regulations, preparing records and reports, and planning menus; or 2) experience as a teacher or consultant in the field of nutrition or food service management. Substitution of Education for Experience: Possession of a Master's degree in a field specified under the education requirement may be substituted for one year of the experience required. Quality of Experience: Possession of the required amount of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position for which applicant is being considered. Driver's License Requirement: Applicants must possess a current, valid driver's license. Food Safety Certification Requirement: Applicants must possess a valid food handler's training level certification from the Hawaii Department of Health, American National Standards Institute (ANSI) accredited organizations, or equivalent organization as determined by the Department of Education. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs. Making yourself available for temporary positions increases your employment possibilities and may lead to permanent opportunities. A person hired for a temporary position may also become a temporary employee upon satisfactory completion of the initial probation period of at least six months. Once a temporary employee, you would be eligible to apply for promotion and transfer opportunities to permanent as well as other temporary positions. You may also enjoy other rights and benefits as afforded to an employee in a permanent position, with the exception of return rights and placement rights associated with a reduction-in-force. Equal Opportunity The Hawaii State Department of Education does not discriminate in its educational policies, programs, and activities on the basis of sex, race, color, religion, national origin, age, and disability in accordance with Title IX of the Education Amendments of 1972, Title VI of the Civil Rights Act of 1964, Section 504 of the Rehabilitation Act of 1973, Age Discrimination Act of 1975, and Americans with Disabilities Act of 1991. The Department does not discriminate in its employment policies, programs, and activities on the basis of sexual orientation, arrest and court record, and National Guard participation, as well as on the basis of sex, race, color, religion, national origin, age, and disability, in accordance with Title VII of the Civil Rights Act of 1964, Age Discrimination in Employment Act of 1967, Americans with Disabilities Act of 1991, Equal Pay Act of 1963, and Chapter 378, Part I, Hawaii Revised Statutes. 12-month civil service and SSP employees enjoy a range of competitive benefits: Holidays: You may be eligible for 13 paid holidays each year; 14 holidays during an election year. Vacation: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. Sick Leave: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. Accumulated (unused) credits may be used toward computing retirement benefits. Health Insurance: If eligible, the State pays a part of the premiums for each employee's enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan. Group Life Insurance: The State provides a free life insurance policy for employees and retirees. Premium Conversion Plan: Participating employees may increase their take-home pay by having the State deduct the cost of health care premiums before payroll taxes are withheld. Flexible Spending Accounts: Eligible employees can reduce their federal and state income taxes and social security taxes through a tax-savings benefit program called Island Flex. This program allows employees to set aside money from their paychecks to pay for out-of-pocket health care expenses and eligible dependent care expenses on a BEFORE-TAX basis. Retirement Plan: The State contributes to a retirement plan for eligible employees. Generally, employees with at least 10 years of credited service and who have reached 62 years of age or have 30 years of credited service and are 55 years old may retire and receive benefits. Tax Shelter Annuity (TSA): If eligible, Department employees are able to participate in a tax shelter annuity program. The TSA plan allows eligible employees to contribute pre-tax dollars to an employee-selected investment service provider authorized to provide TSA products. Deferred Compensation: The State offers employees a tax deferred (sheltered) retirement investment program. This program is an opportunity to build a retirement nest egg through voluntary payroll deductions. Several investment options are available. Temporary Disability Insurance: Qualified employees may be eligible to receive benefits for a disability caused by a non-work related injury or illness under this program. Social Security: As an employer, the State also contributes to an employee's social security account. Workers' Compensation: If an employee is injured while on the job, benefits covering medical expenses and partial wage support may be available through workers' compensation . click apply for full job details
Apr 19, 2024
Full time
Description This posting will be used to fill a School Lunch Services Supervisor position at the specified location. Salary Range: All new external applicants will be placed on the initial step of the salary range. However, placement above the initial step of the salary range will be based on special characteristics and critical needs of the position, an applicant's exceptional qualifications, the availability of funds, and other relevant factors. Such appointments require prior approval. Hawaii State Department of Education employees will be placed on the salary range in accordance with Department regulations. School Lunch Services Supervisor, SR-24: $5,713.00 - $6,949.00 per month Examples of Duties 1. Visits public schools in an assigned district and supervises cafeteria managers for effective and efficient cafeteria operations. 2. Reviews and instructs on school lunch menus for the maintenance of well-balanced lunches. 3. Reviews and directs improvements in methods of food preparation and serving, storage, purchasing and other operations. 4. Instructs on cleaning methods, hygiene and safe kitchen practices. 5. Checks cafeteria records and reports and explains pertinent policies and procedures. 6. Inspects public and private schools and institutions for the proper use and storage of federal food commodities. 7. Reports on the maintenance of lunch standards by public schools. 8. Recommends the transfer and placement of school lunch personnel, and encourages cafeteria managers to obtain further training. 9. Reviews cafeteria equipment and supply needs of schools in an assigned district. 10. Recommends and effectuates the transfer of cafeteria equipment between schools. 11. Participates in the in-service training of cafeteria managers. 12. Reviews and acts on reports prepared by cafeteria managers. 13. Prepares summary reports of cafeteria operations in an assigned district, and reports on work activities. 14. Prepares printed guides and other instructional and informational materials relative to the school lunch program. 15. Participates in the review of plans for remodeling and building school cafeterias; and, 16. Discusses the school lunch program with school officials, interested groups and individuals. Minimum Qualifications Education Requirement: Graduation from an accredited college or university with specialization in food service management or nutrition. Substitution of Experience for Education: Excess experience as described in the experience requirement below may be substituted for the education requirement on a year-for-year basis. Experience Requirement: Four years of one or a combination of the following: 1) food service management experience. Which involved training and directing personnel, managing the purchase of food and supplies, enforcing sanitary regulations, preparing records and reports, and planning menus; or 2) experience as a teacher or consultant in the field of nutrition or food service management. Substitution of Education for Experience: Possession of a Master's degree in a field specified under the education requirement may be substituted for one year of the experience required. Quality of Experience: Possession of the required amount of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and responsibility as to conclusively demonstrate that applicant has the ability to perform the duties of the position for which applicant is being considered. Driver's License Requirement: Applicants must possess a current, valid driver's license. Food Safety Certification Requirement: Applicants must possess a valid food handler's training level certification from the Hawaii Department of Health, American National Standards Institute (ANSI) accredited organizations, or equivalent organization as determined by the Department of Education. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: A copy of the applicant's TA History Report or equivalent system-generated report; A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs. Making yourself available for temporary positions increases your employment possibilities and may lead to permanent opportunities. A person hired for a temporary position may also become a temporary employee upon satisfactory completion of the initial probation period of at least six months. Once a temporary employee, you would be eligible to apply for promotion and transfer opportunities to permanent as well as other temporary positions. You may also enjoy other rights and benefits as afforded to an employee in a permanent position, with the exception of return rights and placement rights associated with a reduction-in-force. Equal Opportunity The Hawaii State Department of Education does not discriminate in its educational policies, programs, and activities on the basis of sex, race, color, religion, national origin, age, and disability in accordance with Title IX of the Education Amendments of 1972, Title VI of the Civil Rights Act of 1964, Section 504 of the Rehabilitation Act of 1973, Age Discrimination Act of 1975, and Americans with Disabilities Act of 1991. The Department does not discriminate in its employment policies, programs, and activities on the basis of sexual orientation, arrest and court record, and National Guard participation, as well as on the basis of sex, race, color, religion, national origin, age, and disability, in accordance with Title VII of the Civil Rights Act of 1964, Age Discrimination in Employment Act of 1967, Americans with Disabilities Act of 1991, Equal Pay Act of 1963, and Chapter 378, Part I, Hawaii Revised Statutes. 12-month civil service and SSP employees enjoy a range of competitive benefits: Holidays: You may be eligible for 13 paid holidays each year; 14 holidays during an election year. Vacation: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. Sick Leave: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. Accumulated (unused) credits may be used toward computing retirement benefits. Health Insurance: If eligible, the State pays a part of the premiums for each employee's enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan. Group Life Insurance: The State provides a free life insurance policy for employees and retirees. Premium Conversion Plan: Participating employees may increase their take-home pay by having the State deduct the cost of health care premiums before payroll taxes are withheld. Flexible Spending Accounts: Eligible employees can reduce their federal and state income taxes and social security taxes through a tax-savings benefit program called Island Flex. This program allows employees to set aside money from their paychecks to pay for out-of-pocket health care expenses and eligible dependent care expenses on a BEFORE-TAX basis. Retirement Plan: The State contributes to a retirement plan for eligible employees. Generally, employees with at least 10 years of credited service and who have reached 62 years of age or have 30 years of credited service and are 55 years old may retire and receive benefits. Tax Shelter Annuity (TSA): If eligible, Department employees are able to participate in a tax shelter annuity program. The TSA plan allows eligible employees to contribute pre-tax dollars to an employee-selected investment service provider authorized to provide TSA products. Deferred Compensation: The State offers employees a tax deferred (sheltered) retirement investment program. This program is an opportunity to build a retirement nest egg through voluntary payroll deductions. Several investment options are available. Temporary Disability Insurance: Qualified employees may be eligible to receive benefits for a disability caused by a non-work related injury or illness under this program. Social Security: As an employer, the State also contributes to an employee's social security account. Workers' Compensation: If an employee is injured while on the job, benefits covering medical expenses and partial wage support may be available through workers' compensation . click apply for full job details
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Apr 13, 2024
Full time
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
JOB SUMMARY: Under supervision of the Dietary Manager, the Food Service Worker is responsible for a variety of tasks within the kitchen and the dietary office that lead to a high level of patient and customer satisfaction. EXPERIENCE/QUALIFICATIONS: One year food service experience preferred. , work in a fast paced multi tasking environment a plus. The top candidate will be a self starter with a clean as you go mentality. Experience in patient food service and patient diets a plus. EDUCATION: High school diploma or equivalent LICENSURES/CERTIFICATION: Must successfully complete and maintain LA County Fire Card certification at the time of hire or within the first 30 days of employment DUTIES AND RESPONSIBILITIES ( These are the essential job functions for this position. The essential functions of this job include, but may not be limited to those listed in this job description. Employees hired for this position must be able to perform the essential function of this job without imposing significant risk of substantial harm to the health or safety of themselves or others) : Adheres to established Hospital/departmental policies and procedures, objectives, Quality Assessment and Improvement Program, Infection Assessment and Improvement Program, legal, safety, environment control standards and Patient's Bill of Rights. Check supplies needed for tray line. Check daily assignment for area that you will be working. Maintains and cares for equipment and supplies. Documents maintenance and repairs. Performs other related duties as assigned or requested. Keep record of areas that have been cleaned and turn in at the office at the end of the day Keep the kitchen, cafeteria clean by empting all the trash as needed SERVICE-LINE DUTIES : Prepare, dish and serve foods for cafeteria and /or catering Participates in cross-training activities, were applicable. Clean and store dishes and equipment; maintain clean and neat work area Operates dishwashing, slicer, blender and other mechanical equipment,( will train) May be required to work at different assignment during the day Transports and stores supplies, stock Cleans the kitchen areas and utensils. Answer telephone ( diet office only) Cashier( only if working in retail area, training is provided) Set up and breakdown of specific food areas within the retail setting Any other tasks assigned by the retail manager The following job accountabilities are not unique to this particular job but are common to all jobs at VPH: Complies with VPH policies and procedures on customer satisfaction and service excellence. Demonstrates professionalism and cultural sensitivity in coordinating activities and communicating with all customers, peers, and the community at large. Conducts self in a professional, respectful and courteous manner during all interactions. Works effectively and collaboratively with others toward common goals. Communicates accurately, honestly, supportively and in a timely manner with department and interdepartmental team members. Demonstrates effective business writing and oral communication skills, handwriting is clear and legible. Participates in operational aspects of the department, and maintains/participates in performance improvement activities within the department. Participates in all departmental specific training, Environment of Care (injury/illness prevention, fire/life safety, hazardous materials, emergency preparedness, utilities management, medical equipment management, safety and security management), infection control (standard precautions, TB Exposure Control Plan, Bloodborne Pathogen Exposure Control Plan). Demonstrates knowledge of and follows safety practices. Understands the importance of safety, including patient safety in the work place. Maintains a safe environment for self and others. Actively participates in the Patient Safety Program, including event reporting. Identifies sentinel events/near misses and responds per defined organization processes. Participates in education activities and process implementation. Demonstrates advocacy for the patient/customer and appropriately acknowledges patients, customers and visitors. The above statements reflect the essential functions considered necessary to describe the principle content of the job. They are not intended to be a complete statement of all work requirements or duties that may be inherent in the job. WORK ENVIRONMENT: Primarily an inside building/office environment, well lighted and ventilated, which may consist of multiple treatment and/or work sites. Fast and continuous work pace with variable workload. Frequent contact with staff and public under a variety of circumstances.Requires ability to communicate clearly (in English) verbally and in writing for effective communication with other staff members, physicians, vendors, community members, patients and patient families, employees and applicants of all socio-economic levels from a diverse cultural and ethnic population. Subject to many interruptions from multiple calls and inquiries and potentially emotional situations involving accidents, injuries, illness and/or death. Handles emergency/crisis situations in accordance with Hospital policy. Answers phones or pages; may carry a beeper/pager, and/or use a two-way radio. Occasional travel may be required. Potential risk of exposure to hazards from chemicals (toxic and non-toxic), flammable materials, gas or electrical or radiant energy or equipment with/without moving parts. Salary Range: $18.13 - $21.73 per hour
Apr 12, 2024
Full time
JOB SUMMARY: Under supervision of the Dietary Manager, the Food Service Worker is responsible for a variety of tasks within the kitchen and the dietary office that lead to a high level of patient and customer satisfaction. EXPERIENCE/QUALIFICATIONS: One year food service experience preferred. , work in a fast paced multi tasking environment a plus. The top candidate will be a self starter with a clean as you go mentality. Experience in patient food service and patient diets a plus. EDUCATION: High school diploma or equivalent LICENSURES/CERTIFICATION: Must successfully complete and maintain LA County Fire Card certification at the time of hire or within the first 30 days of employment DUTIES AND RESPONSIBILITIES ( These are the essential job functions for this position. The essential functions of this job include, but may not be limited to those listed in this job description. Employees hired for this position must be able to perform the essential function of this job without imposing significant risk of substantial harm to the health or safety of themselves or others) : Adheres to established Hospital/departmental policies and procedures, objectives, Quality Assessment and Improvement Program, Infection Assessment and Improvement Program, legal, safety, environment control standards and Patient's Bill of Rights. Check supplies needed for tray line. Check daily assignment for area that you will be working. Maintains and cares for equipment and supplies. Documents maintenance and repairs. Performs other related duties as assigned or requested. Keep record of areas that have been cleaned and turn in at the office at the end of the day Keep the kitchen, cafeteria clean by empting all the trash as needed SERVICE-LINE DUTIES : Prepare, dish and serve foods for cafeteria and /or catering Participates in cross-training activities, were applicable. Clean and store dishes and equipment; maintain clean and neat work area Operates dishwashing, slicer, blender and other mechanical equipment,( will train) May be required to work at different assignment during the day Transports and stores supplies, stock Cleans the kitchen areas and utensils. Answer telephone ( diet office only) Cashier( only if working in retail area, training is provided) Set up and breakdown of specific food areas within the retail setting Any other tasks assigned by the retail manager The following job accountabilities are not unique to this particular job but are common to all jobs at VPH: Complies with VPH policies and procedures on customer satisfaction and service excellence. Demonstrates professionalism and cultural sensitivity in coordinating activities and communicating with all customers, peers, and the community at large. Conducts self in a professional, respectful and courteous manner during all interactions. Works effectively and collaboratively with others toward common goals. Communicates accurately, honestly, supportively and in a timely manner with department and interdepartmental team members. Demonstrates effective business writing and oral communication skills, handwriting is clear and legible. Participates in operational aspects of the department, and maintains/participates in performance improvement activities within the department. Participates in all departmental specific training, Environment of Care (injury/illness prevention, fire/life safety, hazardous materials, emergency preparedness, utilities management, medical equipment management, safety and security management), infection control (standard precautions, TB Exposure Control Plan, Bloodborne Pathogen Exposure Control Plan). Demonstrates knowledge of and follows safety practices. Understands the importance of safety, including patient safety in the work place. Maintains a safe environment for self and others. Actively participates in the Patient Safety Program, including event reporting. Identifies sentinel events/near misses and responds per defined organization processes. Participates in education activities and process implementation. Demonstrates advocacy for the patient/customer and appropriately acknowledges patients, customers and visitors. The above statements reflect the essential functions considered necessary to describe the principle content of the job. They are not intended to be a complete statement of all work requirements or duties that may be inherent in the job. WORK ENVIRONMENT: Primarily an inside building/office environment, well lighted and ventilated, which may consist of multiple treatment and/or work sites. Fast and continuous work pace with variable workload. Frequent contact with staff and public under a variety of circumstances.Requires ability to communicate clearly (in English) verbally and in writing for effective communication with other staff members, physicians, vendors, community members, patients and patient families, employees and applicants of all socio-economic levels from a diverse cultural and ethnic population. Subject to many interruptions from multiple calls and inquiries and potentially emotional situations involving accidents, injuries, illness and/or death. Handles emergency/crisis situations in accordance with Hospital policy. Answers phones or pages; may carry a beeper/pager, and/or use a two-way radio. Occasional travel may be required. Potential risk of exposure to hazards from chemicals (toxic and non-toxic), flammable materials, gas or electrical or radiant energy or equipment with/without moving parts. Salary Range: $18.13 - $21.73 per hour
Overview Friendship Public Charter School operates a thriving network of college preparatory public charter schools. Headquartered in Washington, DC. Friendship serves over 4,800 students in preschool to grade 12 and guides a growing network of alumni to college completion annually. Our mission is to prepare students to become ethical, literate, well-rounded and self-sufficient citizens by providing a world-class education that motivates students to reach high academic standards, to enjoy learning, to achieve success, and to contribute actively to their communities. For 25 years, with the support and guidance of our exceptional faculty, our students have risen to the challenge with high graduation rates, college acceptances and unparalleled success academically and socially. Responsibilities Knowledge of quantity food production, standard sanitation and safety practices and procedures related to the preparation, serving and transporting of food Utilizing and supervising the use of commercial food service equipment Use the computer to communicate with sites, access information and place orders Estimate quantities needed and to order correct amounts for economical food service Assist in requisitioning, receiving, and storing foods and supplies Prepare, cook and bake a wide variety of food in large quantities Lift moderately heavy items and stand for sustained periods of time Supervise the operation of kitchen Maintain cooperative relationships with those contacted in the course of work Maintain proper care of equipment and ensure the sanitation of the kitchen Assist in inventory and maintaining records Qualifications Two years of experience in managing Computer experience (microsoft excel, microsoft word) Two years of experience in the preparation and serving of large quantities of food High school diploma or GED ServSafe Manager Certification FPCS's policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. This policy applies to recruitment and hiring, training, promotion, compensation, benefits, transfer, layoff, termination and all other terms and conditions of employment. Employment decisions at FPCS are based solely upon relevant criteria, including an individual's capabilities, qualifications, training, experience and suitability.
Apr 04, 2024
Full time
Overview Friendship Public Charter School operates a thriving network of college preparatory public charter schools. Headquartered in Washington, DC. Friendship serves over 4,800 students in preschool to grade 12 and guides a growing network of alumni to college completion annually. Our mission is to prepare students to become ethical, literate, well-rounded and self-sufficient citizens by providing a world-class education that motivates students to reach high academic standards, to enjoy learning, to achieve success, and to contribute actively to their communities. For 25 years, with the support and guidance of our exceptional faculty, our students have risen to the challenge with high graduation rates, college acceptances and unparalleled success academically and socially. Responsibilities Knowledge of quantity food production, standard sanitation and safety practices and procedures related to the preparation, serving and transporting of food Utilizing and supervising the use of commercial food service equipment Use the computer to communicate with sites, access information and place orders Estimate quantities needed and to order correct amounts for economical food service Assist in requisitioning, receiving, and storing foods and supplies Prepare, cook and bake a wide variety of food in large quantities Lift moderately heavy items and stand for sustained periods of time Supervise the operation of kitchen Maintain cooperative relationships with those contacted in the course of work Maintain proper care of equipment and ensure the sanitation of the kitchen Assist in inventory and maintaining records Qualifications Two years of experience in managing Computer experience (microsoft excel, microsoft word) Two years of experience in the preparation and serving of large quantities of food High school diploma or GED ServSafe Manager Certification FPCS's policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. This policy applies to recruitment and hiring, training, promotion, compensation, benefits, transfer, layoff, termination and all other terms and conditions of employment. Employment decisions at FPCS are based solely upon relevant criteria, including an individual's capabilities, qualifications, training, experience and suitability.
POSITION AVAILABLE Category V Elementary Nutrition Services Kitchen Manager Meadow Lake Elementary 8 hours per day, which includes seven hours and 30 minutes of paid work time and 30 minutes of unpaid lunch time Category V, $19.48 to $21.82 per hour plus benefits based on current Collective Bargaining Agreement for Child Nutrition Employees RESPONSIBILITIES Demonstrates and complies with applicable Department and District policies and procedures. Also disseminates policies and procedures with kitchen staff. Develops and maintains cooperative, productive workplace relationships in a manner which creates a pleasant environment for all those serving and those being served. Develops and maintains a good working relationship with school administrators and school personnel. Supervise and direct Nutrition Services Category I, II, and III positions in assigned kitchen. Communicates effectively and follows through with staff to ensure directions are followed. Responsible for ordering and securing food and supplies for all Nutrition Services programming at school. Ensure orders are put away and organized. Responsible for ensuring food and products ordered meet forecasting needs and take into consideration what is on hand currently. Maintains records such as food and supplies received and used and accurate production records conforming to federal/department guidelines. Manage employee schedules and maintain employee time records. Oversee and implement sanitation & cleaning procedures of kitchen and related areas as well as ensuring equipment is in safe working condition. Maintains required system accountability through daily record keeping, reports, and point of sale software. Implements new products and/or procedures to encourage and increase participation. Monitors key metrics such as meals per labor hour and average daily participation in concert with District Nutrition Services staff. Performs a variety of food preparation responsibilities and closely related duties. Elementary managers may need to cook or prepare food for daily operations. Performs additional duties related to the preparation, service, clean up and paperwork of planned meals for school and/or community special events. Attends designated and approved in-service or out-of-District training classes and workshops to keep current on the policies / procedures of the District. Performs other duties as assigned or apparent. QUALIFICATIONS High school diploma or equivalent education. Minimum of two years supervisory experience in school nutrition or closely related experience required. Skills in supervision, time management, and organization as related to quality foodservice operations. Has knowledge and understanding of USDA Child Nutrition Program regulations. Level 4 Certified with the School Nutrition Association or ability to obtain within one year of hire date. ServSafe certified. Minnesota Department of Health Food Protection Managers' Certificate. Basic computer skills using email, the Internet, and Google Drive. Good organization and math skills. Ability to lift 50 pounds, such as milk crates, frozen food and canned food. APPLICATION PROCEDURE Apply on-line at POSTING OPEN UNTIL FILLED Equal Opportunity Employer Studies have shown that women and people of color are less likely to apply for jobs unless they believe they meet every one of the qualifications as described in a job description. We are most interested in finding the best candidate for the job, and that candidate may be one who comes from a less traditional background. We would encourage you to apply, even if you don't believe you meet every one of our qualifications described. Equity is one of District 281 core values and is essential to our goal of putting children first to ensure college and career readiness. A diverse workforce fuels innovation and allows us to better understand, communicate with, and educate our students. District 281 will not deny anyone the opportunity for training or employment because of sex, race, religion, color, creed, national origin, marital status, age, sexual preference, disability, or status with regard to public assistance. Anh Tran Human Resources Program Director 4148 Winnetka Avenue North New Hope, MN 55427 Equal Opportunity Employer
Apr 04, 2024
Full time
POSITION AVAILABLE Category V Elementary Nutrition Services Kitchen Manager Meadow Lake Elementary 8 hours per day, which includes seven hours and 30 minutes of paid work time and 30 minutes of unpaid lunch time Category V, $19.48 to $21.82 per hour plus benefits based on current Collective Bargaining Agreement for Child Nutrition Employees RESPONSIBILITIES Demonstrates and complies with applicable Department and District policies and procedures. Also disseminates policies and procedures with kitchen staff. Develops and maintains cooperative, productive workplace relationships in a manner which creates a pleasant environment for all those serving and those being served. Develops and maintains a good working relationship with school administrators and school personnel. Supervise and direct Nutrition Services Category I, II, and III positions in assigned kitchen. Communicates effectively and follows through with staff to ensure directions are followed. Responsible for ordering and securing food and supplies for all Nutrition Services programming at school. Ensure orders are put away and organized. Responsible for ensuring food and products ordered meet forecasting needs and take into consideration what is on hand currently. Maintains records such as food and supplies received and used and accurate production records conforming to federal/department guidelines. Manage employee schedules and maintain employee time records. Oversee and implement sanitation & cleaning procedures of kitchen and related areas as well as ensuring equipment is in safe working condition. Maintains required system accountability through daily record keeping, reports, and point of sale software. Implements new products and/or procedures to encourage and increase participation. Monitors key metrics such as meals per labor hour and average daily participation in concert with District Nutrition Services staff. Performs a variety of food preparation responsibilities and closely related duties. Elementary managers may need to cook or prepare food for daily operations. Performs additional duties related to the preparation, service, clean up and paperwork of planned meals for school and/or community special events. Attends designated and approved in-service or out-of-District training classes and workshops to keep current on the policies / procedures of the District. Performs other duties as assigned or apparent. QUALIFICATIONS High school diploma or equivalent education. Minimum of two years supervisory experience in school nutrition or closely related experience required. Skills in supervision, time management, and organization as related to quality foodservice operations. Has knowledge and understanding of USDA Child Nutrition Program regulations. Level 4 Certified with the School Nutrition Association or ability to obtain within one year of hire date. ServSafe certified. Minnesota Department of Health Food Protection Managers' Certificate. Basic computer skills using email, the Internet, and Google Drive. Good organization and math skills. Ability to lift 50 pounds, such as milk crates, frozen food and canned food. APPLICATION PROCEDURE Apply on-line at POSTING OPEN UNTIL FILLED Equal Opportunity Employer Studies have shown that women and people of color are less likely to apply for jobs unless they believe they meet every one of the qualifications as described in a job description. We are most interested in finding the best candidate for the job, and that candidate may be one who comes from a less traditional background. We would encourage you to apply, even if you don't believe you meet every one of our qualifications described. Equity is one of District 281 core values and is essential to our goal of putting children first to ensure college and career readiness. A diverse workforce fuels innovation and allows us to better understand, communicate with, and educate our students. District 281 will not deny anyone the opportunity for training or employment because of sex, race, religion, color, creed, national origin, marital status, age, sexual preference, disability, or status with regard to public assistance. Anh Tran Human Resources Program Director 4148 Winnetka Avenue North New Hope, MN 55427 Equal Opportunity Employer
At Houston Methodist, the Steward position is responsible for completing general cleaning and assigned work in the central kitchen dish room and patient tray line during meal service times, as assigned. This position performs duties related to dishwashing and sanitation of equipment, patient tray components and pot washing, as assigned. This position communicates with peers and management regarding identified hazards in the work place, following correct procedures in cleaning of equipment and sanitation of work areas, along with special cleaning as assigned. This position must be able to adapt to fast-paced environment, follows all departmental policies and procedures and complies with relevant local Food Ordinances. The Steward position may be asked to assist in other food and nutrition service areas, as needed. Requirements: PEOPLE ESSENTIAL FUNCTIONS Responds positively to requests for assistance from customers, employees and visitors, using clear and professional communication to facilitate problem resolution. Responds to customer satisfaction, both urgent and routine requests, within established guidelines of the department. Escalates customer's complaints to Supervisor/Manager. Promotes a positive work environment and contributes to a dynamic, team-focused work unit that actively helps one another to achieve optimal department results. Works well with others to make contributions to the work effort as a whole and facilitates problem resolution. Conducts self in a manner that is congruent with cultural diversity, equity and inclusion principles. Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability. SERVICE ESSENTIAL FUNCTIONS Works various stations during the dishwashing operation (unloads food trucks, sorts, rinses, racks the tray components, loads and unloads the dish machine). Transports clean tray components to the designated areas throughout the central kitchen Washes and sanitizes the equipment, floor and walls in the dish room and adjoining areas in the kitchen. Transports trash, garbage, cardboard and supplies to assigned areas. Works in the pot room washing pots as assigned, both manually and by machine, in accordance with established procedures. Serves patient trays efficiently, accurately and neatly. Follows proper procedure in loading and transporting of food trucks. Transports food carts and supplies to and from the kitchen. Assembles trays for patients on the Patient Tray line as needed. Plates established portions of foods as indicated on the patient's menu. QUALITY/SAFETY ESSENTIAL FUNCTIONS Follows correct procedures in cleaning of equipment and sanitation throughout the kitchen. Cleans carts, equipment, walls, sweeps and mops floors and does special cleaning as assigned. Complies with standards of all regulatory agencies such as local Health Department, Texas Department of Health, federal and state regulatory agencies, Hospital Quality Management committee and safety regulations. Reports accidents promptly and corrects minor safety hazards. Communicates with peers and management regarding any hazards identified in the workplace. FINANCE ESSENTIAL FUNCTIONS Practices good cost control through the proper supplies and equipment. Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed. GROWTH/INNOVATION ESSENTIAL FUNCTIONS Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan on an on-going basis. This job description is not intended to be all-inclusive; the employee will also perform other reasonably related business/job duties as assigned. Houston Methodist reserves the right to revise job duties and responsibilities as the need arises. Qualifications: EDUCATION High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred WORK EXPERIENCE One year experience in food service or housekeeping preferred LICENSES AND CERTIFICATIONS - REQUIRED Food Handlers Permit Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) KNOWLEDGE, SKILLS, AND ABILITIES Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through on-going skills, competency assessments, and performance evaluations Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles Working knowledge of Serve Safe guidelines and Health department standards Knowledge of kitchen/food service equipment and sanitation principles Demonstrates active listening skills, giving full attention to what other people are saying SUPPLEMENTAL REQUIREMENTS WORK ATTIRE Uniform Yes Scrubs No Business professional No Other (department approved) Yes ON-CALL Note that employees may be required to be on-call during emergencies (ie. DIsaster, Severe Weather Events, etc) regardless of selection below. On Call No TRAVEL Travel specifications may vary by department May require travel within the Houston Metropolitan area No May require travel outside Houston Metropolitan area No Company Profile: Houston Methodist Baytown Hospital, located 35 miles southeast of Houston, is the area's only full-service hospital offering specialized medical care for patients at every stage in life. Houston Methodist Baytown houses 226 operating beds, with 15 operating rooms and more than 1,700 employees. The hospital brings Texas Medical Center excellence and quality care close to East Harris and surrounding counties. Equal Employment Opportunity Houston Methodist is an Equal Opportunity Employer. Equal employment opportunity is a sound and just concept to which Houston Methodist is firmly bound. Houston Methodist will not engage in discrimination against or harassment of any person employed or seeking employment with Houston Methodist on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, status as a protected veteran or other characteristics protected by law. VEVRAA Federal Contractor - priority referral Protected Veterans requested.
Apr 02, 2024
Full time
At Houston Methodist, the Steward position is responsible for completing general cleaning and assigned work in the central kitchen dish room and patient tray line during meal service times, as assigned. This position performs duties related to dishwashing and sanitation of equipment, patient tray components and pot washing, as assigned. This position communicates with peers and management regarding identified hazards in the work place, following correct procedures in cleaning of equipment and sanitation of work areas, along with special cleaning as assigned. This position must be able to adapt to fast-paced environment, follows all departmental policies and procedures and complies with relevant local Food Ordinances. The Steward position may be asked to assist in other food and nutrition service areas, as needed. Requirements: PEOPLE ESSENTIAL FUNCTIONS Responds positively to requests for assistance from customers, employees and visitors, using clear and professional communication to facilitate problem resolution. Responds to customer satisfaction, both urgent and routine requests, within established guidelines of the department. Escalates customer's complaints to Supervisor/Manager. Promotes a positive work environment and contributes to a dynamic, team-focused work unit that actively helps one another to achieve optimal department results. Works well with others to make contributions to the work effort as a whole and facilitates problem resolution. Conducts self in a manner that is congruent with cultural diversity, equity and inclusion principles. Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability. SERVICE ESSENTIAL FUNCTIONS Works various stations during the dishwashing operation (unloads food trucks, sorts, rinses, racks the tray components, loads and unloads the dish machine). Transports clean tray components to the designated areas throughout the central kitchen Washes and sanitizes the equipment, floor and walls in the dish room and adjoining areas in the kitchen. Transports trash, garbage, cardboard and supplies to assigned areas. Works in the pot room washing pots as assigned, both manually and by machine, in accordance with established procedures. Serves patient trays efficiently, accurately and neatly. Follows proper procedure in loading and transporting of food trucks. Transports food carts and supplies to and from the kitchen. Assembles trays for patients on the Patient Tray line as needed. Plates established portions of foods as indicated on the patient's menu. QUALITY/SAFETY ESSENTIAL FUNCTIONS Follows correct procedures in cleaning of equipment and sanitation throughout the kitchen. Cleans carts, equipment, walls, sweeps and mops floors and does special cleaning as assigned. Complies with standards of all regulatory agencies such as local Health Department, Texas Department of Health, federal and state regulatory agencies, Hospital Quality Management committee and safety regulations. Reports accidents promptly and corrects minor safety hazards. Communicates with peers and management regarding any hazards identified in the workplace. FINANCE ESSENTIAL FUNCTIONS Practices good cost control through the proper supplies and equipment. Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed. GROWTH/INNOVATION ESSENTIAL FUNCTIONS Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan on an on-going basis. This job description is not intended to be all-inclusive; the employee will also perform other reasonably related business/job duties as assigned. Houston Methodist reserves the right to revise job duties and responsibilities as the need arises. Qualifications: EDUCATION High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred WORK EXPERIENCE One year experience in food service or housekeeping preferred LICENSES AND CERTIFICATIONS - REQUIRED Food Handlers Permit Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) KNOWLEDGE, SKILLS, AND ABILITIES Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through on-going skills, competency assessments, and performance evaluations Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles Working knowledge of Serve Safe guidelines and Health department standards Knowledge of kitchen/food service equipment and sanitation principles Demonstrates active listening skills, giving full attention to what other people are saying SUPPLEMENTAL REQUIREMENTS WORK ATTIRE Uniform Yes Scrubs No Business professional No Other (department approved) Yes ON-CALL Note that employees may be required to be on-call during emergencies (ie. DIsaster, Severe Weather Events, etc) regardless of selection below. On Call No TRAVEL Travel specifications may vary by department May require travel within the Houston Metropolitan area No May require travel outside Houston Metropolitan area No Company Profile: Houston Methodist Baytown Hospital, located 35 miles southeast of Houston, is the area's only full-service hospital offering specialized medical care for patients at every stage in life. Houston Methodist Baytown houses 226 operating beds, with 15 operating rooms and more than 1,700 employees. The hospital brings Texas Medical Center excellence and quality care close to East Harris and surrounding counties. Equal Employment Opportunity Houston Methodist is an Equal Opportunity Employer. Equal employment opportunity is a sound and just concept to which Houston Methodist is firmly bound. Houston Methodist will not engage in discrimination against or harassment of any person employed or seeking employment with Houston Methodist on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, status as a protected veteran or other characteristics protected by law. VEVRAA Federal Contractor - priority referral Protected Veterans requested.
Unit Description: Sodexo is seeking a Food Production Manager 3 for Southern New Hampshire Medical Center located in Nashua, NH . In this role you will directly oversee a team of 12 culinary professionals, responsible for preparing 3 meals/day out of 2 kitchens for patient room service as well as provide food service for internal catering and the cafeteria. The Manager will work approximately 9am-7pm, and the closing shift (to 8:30pm) every other Wednesday and every other weekend. We are seeking someone who is comfortable being in a leadership role and motivating others, but also has the team mentality of jumping in to cook or assist where needed! The Health System is committed to the improvement, maintenance and preservation of the health of people in the greater Nashua area. For over a century, Southern New Hampshire Medical Center has grown right along with the Gate City. Located in the heart of downtown Nashua, the Medical Center today has a medical staff of over 500 primary and specialty care providers. The hospital is now housed on two Nashua campuses and continues its 125-year tradition of providing innovative health programs and preventive health resources to the community. The successful candidate will: oversee day-to-day operations and successfully coordinate all required tasks through frontline staff deliver high quality food services including retail, catering and patient meal management operations develop and maintain effective employee, customer, and client relationships initiate plans for improvments and/or enhancements to existing systems (ordering, food production, handling & safety) ensure HACCP, regulatory and standards compliance; have daily interaction with patients, their families and clinical team to ensure patient satisfaction operate within allocated budget ensure Sodexo standards are met Is this opportunity right for you? We are looking for candidates who: have a proven track record in successful kitchen management in a busy enviornment Serve as a role model for the kitchen staff by demonstrating knowledge of proper sanitation, food preparation and presentation are experienced with menu planning and development, as well as inventory management can manage multiple priorities while maintaining high quality customer service facilitate open communication with the team and provide a supportive work enviornment prioritize tasks and exhibit flexibility to take on additional responsibilities as needed Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Employees who work in Healthcare and Seniors are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status and upload proof of vaccination via an online portal. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Mar 31, 2024
Full time
Unit Description: Sodexo is seeking a Food Production Manager 3 for Southern New Hampshire Medical Center located in Nashua, NH . In this role you will directly oversee a team of 12 culinary professionals, responsible for preparing 3 meals/day out of 2 kitchens for patient room service as well as provide food service for internal catering and the cafeteria. The Manager will work approximately 9am-7pm, and the closing shift (to 8:30pm) every other Wednesday and every other weekend. We are seeking someone who is comfortable being in a leadership role and motivating others, but also has the team mentality of jumping in to cook or assist where needed! The Health System is committed to the improvement, maintenance and preservation of the health of people in the greater Nashua area. For over a century, Southern New Hampshire Medical Center has grown right along with the Gate City. Located in the heart of downtown Nashua, the Medical Center today has a medical staff of over 500 primary and specialty care providers. The hospital is now housed on two Nashua campuses and continues its 125-year tradition of providing innovative health programs and preventive health resources to the community. The successful candidate will: oversee day-to-day operations and successfully coordinate all required tasks through frontline staff deliver high quality food services including retail, catering and patient meal management operations develop and maintain effective employee, customer, and client relationships initiate plans for improvments and/or enhancements to existing systems (ordering, food production, handling & safety) ensure HACCP, regulatory and standards compliance; have daily interaction with patients, their families and clinical team to ensure patient satisfaction operate within allocated budget ensure Sodexo standards are met Is this opportunity right for you? We are looking for candidates who: have a proven track record in successful kitchen management in a busy enviornment Serve as a role model for the kitchen staff by demonstrating knowledge of proper sanitation, food preparation and presentation are experienced with menu planning and development, as well as inventory management can manage multiple priorities while maintaining high quality customer service facilitate open communication with the team and provide a supportive work enviornment prioritize tasks and exhibit flexibility to take on additional responsibilities as needed Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Employees who work in Healthcare and Seniors are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status and upload proof of vaccination via an online portal. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department: Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Maintains and is responsible for Food and Beverage Department's annual budget. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Oversees management, budget, and operation of the food and beverage service outlets, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Ensures all policies and procedures are enforced and adhered to. Directs subordinates accomplish goals and objectives of the operation. Must be knowledgeable about food and beverage service equipment and production practices. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Apr 25, 2024
Full time
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department: Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. Be available to work a flexible schedule, including weekends, holidays, and varied shifts, as required to meet the needs of the Company's business operations. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short and long range financial objectives for the Food and Beverage Department consistent with property objectives. Responsible for responding and handling all guest related issues pertaining to the department. Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. Manages all aspects of employee performance to ensure productivity and a quality work environment. Maintains and is responsible for Food and Beverage Department's annual budget. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Oversees management, budget, and operation of the food and beverage service outlets, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability. Ensures all policies and procedures are enforced and adhered to. Directs subordinates accomplish goals and objectives of the operation. Must be knowledgeable about food and beverage service equipment and production practices. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; degree in hospitality management, business, and/or culinary preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Do you enjoy preparing delicious meals? Are you interested in joining a team that recognizes leadership and excellence in food service and guest hospitality? Would you like to cultivate your passion for the culinary arts? The Certified Dietary Manager (CDM) at Autumnwood of McBain acts as the connecting agent between the clinical/dietetics team and the kitchen staff. The CDM is responsible for ensuring guests receive diet- and texture-appropriate meals that are appetizing and nutritious. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay, Life Insurance, 401K with matching funds, Health insurance, AFLAC. Employee discounts Tuition Reimbursement SPOTLIGHT, our virtual community and rewards and recognitions program, exclusively for Ciena staff members In addition, we will help you advance your career with tuition reimbursement, discounts and other support. You will join an experienced, hard-working team that values communication and strong teamwork abilities. Responsibilities Complete diet history/food preference screening upon guest admission. Develop, maintain and implement menus specific to the guest population. Maintain kitchen cleanliness compliant with State and Federal guidelines. Supervise purchasing in the dietary department specific to the facility budget. Manage all aspects of kitchen operations including procurement, sanitation, scheduling, training, talent development and QAPI. Cooperate with other departments to identify and accommodate guests' choices, preferences and customary routines regarding eating. Complete timely and accurate clinical documentation of dietary portion of guest care plans. Qualifications Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association. ServSafe Certification required within 90 days of employment. High school diploma or equivalent. Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing and servicing regular and therapeutic diets. . About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you!
Apr 25, 2024
Full time
Do you enjoy preparing delicious meals? Are you interested in joining a team that recognizes leadership and excellence in food service and guest hospitality? Would you like to cultivate your passion for the culinary arts? The Certified Dietary Manager (CDM) at Autumnwood of McBain acts as the connecting agent between the clinical/dietetics team and the kitchen staff. The CDM is responsible for ensuring guests receive diet- and texture-appropriate meals that are appetizing and nutritious. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay, Life Insurance, 401K with matching funds, Health insurance, AFLAC. Employee discounts Tuition Reimbursement SPOTLIGHT, our virtual community and rewards and recognitions program, exclusively for Ciena staff members In addition, we will help you advance your career with tuition reimbursement, discounts and other support. You will join an experienced, hard-working team that values communication and strong teamwork abilities. Responsibilities Complete diet history/food preference screening upon guest admission. Develop, maintain and implement menus specific to the guest population. Maintain kitchen cleanliness compliant with State and Federal guidelines. Supervise purchasing in the dietary department specific to the facility budget. Manage all aspects of kitchen operations including procurement, sanitation, scheduling, training, talent development and QAPI. Cooperate with other departments to identify and accommodate guests' choices, preferences and customary routines regarding eating. Complete timely and accurate clinical documentation of dietary portion of guest care plans. Qualifications Certified Dietary Manager Certification or current enrollment in a certification course approved by the Dietary Managers Association. ServSafe Certification required within 90 days of employment. High school diploma or equivalent. Prefer two-year supervised food service experience in an institutional setting focused on planning, preparing and servicing regular and therapeutic diets. . About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you!