Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Mar 24, 2024
Full time
Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Mar 24, 2024
Full time
Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Sugarloaf Inn 5000 Common Cir, Carrabassett Valley, ME 04947 5 shifts, Days & Nights - 2 days off Full Time/Year Round Job Perks are amazing if you are a skier or rider who loves to play in your off time. You can enjoy Sugarloaf's Ski Pass & there is opportunity for Seasonal Bonus when you become part of the Shipyard Brewing Team. Position: Kitchen Manager Reports to: General Manager Supervises: Kitchen Service Manager POSITION SUMMARY: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness ESSENTIAL PROFESSIONAL FUNCTIONS: • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. • Create a positive, professional and safe working environment for all employees. • Fill in where needed to ensure guest service standards and efficient operations. • Prepare all required paperwork, including forms and reports in an organized and timely manner. • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. • Work with Senior Management to plan and price menu items. Establish portion sizes and standards for all new menu items. Ensure that food cost standards are met. • Writes and costs weekly specials • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. • Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment, including trash and dumpster areas and food storage areas. • Oversee the maintenance of proper food holding and refrigeration temperature control points. • Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. • Maintain a professional and positive working relationship with all purveyors. • Complete monthly inventory RESULTS UPON WHICH PERFORMANCE IS EVALUATED: • Guests are delighted with flavor and presentation of food • Meals are delivered to guests in a timely manner • Food cost is at target of 31% • Inventory is well managed • Health department inspections reveal no critical violations, minor violations are corrected on the spot • Quality standards are met or exceeded QUALIFICATION STANDARDS: • A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, cold line and expediter. • Culinary talent and expertise • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. • Be able to reach, bend, stoop and frequently lift up to 50 pounds. • Be able to work in a standing position for long periods of time.
Mar 09, 2024
Full time
Sugarloaf Inn 5000 Common Cir, Carrabassett Valley, ME 04947 5 shifts, Days & Nights - 2 days off Full Time/Year Round Job Perks are amazing if you are a skier or rider who loves to play in your off time. You can enjoy Sugarloaf's Ski Pass & there is opportunity for Seasonal Bonus when you become part of the Shipyard Brewing Team. Position: Kitchen Manager Reports to: General Manager Supervises: Kitchen Service Manager POSITION SUMMARY: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness ESSENTIAL PROFESSIONAL FUNCTIONS: • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. • Create a positive, professional and safe working environment for all employees. • Fill in where needed to ensure guest service standards and efficient operations. • Prepare all required paperwork, including forms and reports in an organized and timely manner. • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. • Work with Senior Management to plan and price menu items. Establish portion sizes and standards for all new menu items. Ensure that food cost standards are met. • Writes and costs weekly specials • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. • Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment, including trash and dumpster areas and food storage areas. • Oversee the maintenance of proper food holding and refrigeration temperature control points. • Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. • Maintain a professional and positive working relationship with all purveyors. • Complete monthly inventory RESULTS UPON WHICH PERFORMANCE IS EVALUATED: • Guests are delighted with flavor and presentation of food • Meals are delivered to guests in a timely manner • Food cost is at target of 31% • Inventory is well managed • Health department inspections reveal no critical violations, minor violations are corrected on the spot • Quality standards are met or exceeded QUALIFICATION STANDARDS: • A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, cold line and expediter. • Culinary talent and expertise • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. • Be able to reach, bend, stoop and frequently lift up to 50 pounds. • Be able to work in a standing position for long periods of time.
Compass Group, North America
Templeton, California
Morrison Healthcare Position Title: Chef Manager- Templeton, CA Reports To: Director of Dining Services Location: Twin Cities Community Hospital Salary: $70,000 Other Forms of Compensation: meals, phone stipend Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in PeopleHub by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here () to view the step-by-step instructions to refer a friend to this position. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: Morrison Healthcare ANDREA NENOW req_classification
Mar 27, 2024
Full time
Morrison Healthcare Position Title: Chef Manager- Templeton, CA Reports To: Director of Dining Services Location: Twin Cities Community Hospital Salary: $70,000 Other Forms of Compensation: meals, phone stipend Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in PeopleHub by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here () to view the step-by-step instructions to refer a friend to this position. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: Morrison Healthcare ANDREA NENOW req_classification
Morrison Healthcare Position Title: CHEF MANAGER (HSHS GoodShep) Shelbyville, IL Salary: $45,000 - $50,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafes feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This is a Great Opportunity to join one of the fastest growing companies within Compass Group North America! Morrison Healthcare is seeking a growth minded Chef Manager for our growing healthcare business in Shelbyville, Illinois. In this role you will be responsible for the success of both the culinary and food service operations for a small (4-8 bed census) regional hospital. This includes in-room dining (Tray Service), plus a small cafe. There is some cooking involved, as well as client, patient, and visitor interactions. This is a fantastic opportunity for a fast food manager, shift leader, retail operations manager, or restaurant manager who's looking for a better work/life balance. This is a Monday-Friday position (days only - we close dining by 5:30pm), with an occasional weekend. This is a salaried position with full corporate benefits! Key Responsibilities: Culinary management of food service operation to include inventory, ordering, and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP 1-2 years of culinary management desired Experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Knowledge of food and catering with a focus on quality, production, sanitation, food cost controls, and presentation Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Mar 25, 2024
Full time
Morrison Healthcare Position Title: CHEF MANAGER (HSHS GoodShep) Shelbyville, IL Salary: $45,000 - $50,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafes feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This is a Great Opportunity to join one of the fastest growing companies within Compass Group North America! Morrison Healthcare is seeking a growth minded Chef Manager for our growing healthcare business in Shelbyville, Illinois. In this role you will be responsible for the success of both the culinary and food service operations for a small (4-8 bed census) regional hospital. This includes in-room dining (Tray Service), plus a small cafe. There is some cooking involved, as well as client, patient, and visitor interactions. This is a fantastic opportunity for a fast food manager, shift leader, retail operations manager, or restaurant manager who's looking for a better work/life balance. This is a Monday-Friday position (days only - we close dining by 5:30pm), with an occasional weekend. This is a salaried position with full corporate benefits! Key Responsibilities: Culinary management of food service operation to include inventory, ordering, and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP 1-2 years of culinary management desired Experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Knowledge of food and catering with a focus on quality, production, sanitation, food cost controls, and presentation Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Compass Group, North America
Shelbyville, Illinois
Morrison Healthcare Position Title: CHEF MANAGER (HSHS GoodShep) Shelbyville, IL Salary: $45,000 - $50,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This is a Great Opportunity to join one of the fastest growing companies within Compass Group North America! Morrison Healthcare is seeking a growth minded Chef Manager for our growing healthcare business in Shelbyville, Illinois. In this role you will be responsible for the success of both the culinary and food service operations for a small (4-8 bed census) regional hospital. This includes in-room dining (Tray Service), plus a small cafe. There is some cooking involved, as well as client, patient, and visitor interactions. This is a fantastic opportunity for a fast food manager, shift leader, retail operations manager, or restaurant manager who's looking for a better work/life balance. This is a Monday-Friday position (days only - we close dining by 5:30pm), with an occasional weekend. This is a salaried position with full corporate benefits! Key Responsibilities: Culinary management of food service operation to include inventory, ordering, and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP 1-2 years of culinary management desired Experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Knowledge of food and catering with a focus on quality, production, sanitation, food cost controls, and presentation Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Mar 24, 2024
Full time
Morrison Healthcare Position Title: CHEF MANAGER (HSHS GoodShep) Shelbyville, IL Salary: $45,000 - $50,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This is a Great Opportunity to join one of the fastest growing companies within Compass Group North America! Morrison Healthcare is seeking a growth minded Chef Manager for our growing healthcare business in Shelbyville, Illinois. In this role you will be responsible for the success of both the culinary and food service operations for a small (4-8 bed census) regional hospital. This includes in-room dining (Tray Service), plus a small cafe. There is some cooking involved, as well as client, patient, and visitor interactions. This is a fantastic opportunity for a fast food manager, shift leader, retail operations manager, or restaurant manager who's looking for a better work/life balance. This is a Monday-Friday position (days only - we close dining by 5:30pm), with an occasional weekend. This is a salaried position with full corporate benefits! Key Responsibilities: Culinary management of food service operation to include inventory, ordering, and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in cost controls, purchasing, and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP 1-2 years of culinary management desired Experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Knowledge of food and catering with a focus on quality, production, sanitation, food cost controls, and presentation Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Are you a culinary leader who enjoys coaching others to achieve success? Culinary Services Group is hiring a Chef Manager to oversee and train production team members to ensure the highest standards of food quality. You'll be responsible for ensuring proper temperatures, freshness, and plate presentation are met and the community is always kept inspection ready. You'll maintain resources and staffing levels according to budget guidelines. Our ideal candidate has hands-on experience in an institutional or healthcare food service environment with knowledge of best practices in food services sanitation. Responsibilities: Ensure proper training and development of team members to support the CSG strategy and capabilities. Ensure a quality plate presentation is produced from the production crew team members. Monitor, manage and execute effective resource management for the client operational requirements. Examine foods for quality and freshness and monitor food temperatures. Ensure food compliance audits are conducted in a timely manner. Manage and maintain appropriate staffing levels as per budgetary guidelines. Effectively create and manage daily menus while controlling food costs through proper purchasing, cooking, portioning, rotating, and utilization of products. Effectively coach and counsel direct report team members. Create and maintain a positive working relationship with the facility administrator/personnel. Oversee and ensure efficient distribution of food leaving the kitchen. Ensure a clean, safe and sanitized work area is effectively maintained by the production team. Provide a quality dining experience that exceeds customer expectations. Promote and provide a work environment of teamwork and respect amongst employees, integrity, world class customer service, financial responsibility, and continual pursuit of excellence. Follow all outlined Company, State, Federal and other applicable health and safety regulations in connection with food service, equipment uses and personal hygiene. Fulfill all HACCP policies and procedures and monitor the flow of food. Must be able to work flexible hours, weekends and holidays. Requirements Our Ideal Candidate will have: High School Diploma or G.E.D required. ServSafe Certification Dietary Managers Certification (preferred) and/or other jurisdiction certifications Experience in institutional and/or healthcare food service environment Formal coursework in institutional cooking and food services sanitation desired Join a rapidly growing company on a mission to improve the lives of others. Culinary Services Group is recognized as a Top 50 Contract Food Service Management Company, specializing in senior care communities, hospitals, and behavioral healthcare services. We are seeking passionate culinary team members with a desire to advance. Come grow with us and work for a company that is committed to always doing the right thing! Culinary Services Group is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, sex, age, national origin, disability, protected veteran status, and or any other status protected by federal, state, or local law.
Mar 21, 2024
Full time
Are you a culinary leader who enjoys coaching others to achieve success? Culinary Services Group is hiring a Chef Manager to oversee and train production team members to ensure the highest standards of food quality. You'll be responsible for ensuring proper temperatures, freshness, and plate presentation are met and the community is always kept inspection ready. You'll maintain resources and staffing levels according to budget guidelines. Our ideal candidate has hands-on experience in an institutional or healthcare food service environment with knowledge of best practices in food services sanitation. Responsibilities: Ensure proper training and development of team members to support the CSG strategy and capabilities. Ensure a quality plate presentation is produced from the production crew team members. Monitor, manage and execute effective resource management for the client operational requirements. Examine foods for quality and freshness and monitor food temperatures. Ensure food compliance audits are conducted in a timely manner. Manage and maintain appropriate staffing levels as per budgetary guidelines. Effectively create and manage daily menus while controlling food costs through proper purchasing, cooking, portioning, rotating, and utilization of products. Effectively coach and counsel direct report team members. Create and maintain a positive working relationship with the facility administrator/personnel. Oversee and ensure efficient distribution of food leaving the kitchen. Ensure a clean, safe and sanitized work area is effectively maintained by the production team. Provide a quality dining experience that exceeds customer expectations. Promote and provide a work environment of teamwork and respect amongst employees, integrity, world class customer service, financial responsibility, and continual pursuit of excellence. Follow all outlined Company, State, Federal and other applicable health and safety regulations in connection with food service, equipment uses and personal hygiene. Fulfill all HACCP policies and procedures and monitor the flow of food. Must be able to work flexible hours, weekends and holidays. Requirements Our Ideal Candidate will have: High School Diploma or G.E.D required. ServSafe Certification Dietary Managers Certification (preferred) and/or other jurisdiction certifications Experience in institutional and/or healthcare food service environment Formal coursework in institutional cooking and food services sanitation desired Join a rapidly growing company on a mission to improve the lives of others. Culinary Services Group is recognized as a Top 50 Contract Food Service Management Company, specializing in senior care communities, hospitals, and behavioral healthcare services. We are seeking passionate culinary team members with a desire to advance. Come grow with us and work for a company that is committed to always doing the right thing! Culinary Services Group is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, sex, age, national origin, disability, protected veteran status, and or any other status protected by federal, state, or local law.
Job Details Job Location BlueWater Resort and Casino - Parker, AZ Position Type Full Time Job Shift Any Description SUMMARY: The Kitchen Operations Manager will oversee the kitchen by actively supervising, coaching, counseling, directing, training and mentoring employees in meeting company quality standards. The Kitchen Operations Manager will manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area. ESSENTIAL DUTIES & RESPONSIBILITIES: Performs all functions in accordance with applicable Tribal, gaming regulations, Federal, State, Health and Safety Regulations, BlueWater Resort & Casino policies and procedures and internal controls. Oversite of the cleaning and sanitizing F&B back of house areas to create a safe and sanitary environment for internal and external guests. Provide leadership and support to management and direct reports within the Food and Beverage Department. Schedule and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establish controls to minimize food and supply waste and theft. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Responsible for upholding BlueWater Resort & Casino integrity and standards for quality and service: establish and ensure completion of operational priorities. Reviews weekly, monthly and quarterly financial statements with Director Implement effective controls for food, beverage and labor costs among all departments. Oversees inventory of food products and coordinates product ordering for all kitchen and food production areas. Achieve and exceed financial, guest service, and associate metrics goals. Maintains a current knowledge of menu items, products, current styles and trends in the food service area. Identify and assist in resolution of operational deficiencies, deviations and variances to standards Assist with menu engineering, procurement efficiencies, sales enhancements, productivity improvement and concept reinvention. Ensure departments develop and implement schedules for the operation of all restaurants and bars to achieve ultimate products and services with a profitable result. Oversees training of new team members to help them understand and excel in their position by continuously evaluating performance and encourages improvement of all food service team members. Oversee departmental training, mentoring and coach programs to develop well-trained kitchen team members. Ensure quality standards and service are maintained. Ensures that kitchen equipment is operated safely and with reasonable care. Creates menus for Buffets and EDR including daily/nightly specials, buffets that are attractive to guests in conjunction with the Director. Ensures food items are appealing, tasty and served fresh. Provides assistance and instruction to team members and makes routine hiring decisions for back of house food service. Communicates daily with management, other department heads and team members to ensure proper operating procedures are in compliance. Attends, and satisfactorily completes all required training as assigned and required. Abide by all Arizona State Liquor Laws Title 4, and Colorado River Indian Tribes Alcohol Beverage Ordinance. Abide by Guest Service Agreement for BlueWater Resort & Casino. Abide by F & B department policies and procedures. Performs all functions in accordance with Tribal, Federal, State Health & Safety Regulations, Gaming Regulations, and BlueWater Resort & Casino policies and procedures. All other duties as assigned (job description permitting), or as approved by the Tribal Gaming Agency. Qualifications KNOWLEDGE, SKILLS & ABILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures. Working knowledge of inventory control systems and Agilysys, preferred. Extensive knowledge of food service equipment. Exceptional attention to detail and organizational skills. Ability to communicate with team members, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to communicate, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability and full understanding to calculate advanced math functions dealing with P&L statements, financial statements and POS cash/credit transactions, cash reconciliation and product inventory. Ability to handle cash accurately and responsibly. QUALIFICATIONS & REQUIREMENTS: BA or BS with culinary major, or degree from nationally recognized culinary school. Minimum 10 years management experience in restaurant, multi-outlet experience. Preferably in a hotel environment. Nationally recognized, advanced food service sanitation training course certification. Must have excellent people management skills, the ability to manage multiple venues. Must acquire and maintain a valid C.R.I.T Environmental Health Food Handlers Card, ServSafe Certification, as well as any other required trainings from compliance. Valid Driver's License. Must obtain and maintain a valid gaming license from the Tribal Gaming Agency prior to beginning work and must renew annually. Must be able to adhere to all BlueWater Resort & Casino and CDC guidelines in regards to the wearing of PPE (including but not limited to a mask and gloves). Must attend in-house comprehensive cleaning and disinfecting training on COVID-19 and other infectious diseases. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to handle or feel and talk or hear. The employee is regularly required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or moves up to 30 pounds and push, pull, or drags up to 100 lbs. Specific vision abilities required by this job include close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: Indoor environment. This position regularly works indoors but may work outdoors in cold and/or extreme heat. The noise level in the work environment is generally quiet to moderate and may become excessively noisy at times. Will have contact with employees, external agencies and the public. The employee is occasionally exposed to fumes or airborne practices, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate. Flashing lights from slot machines and band lighting. ACCESSIBILITY: Restricted Disclaimer: The duties and responsibilities identified in this position description are illustrative only and are in no way intended to be a complete list of activities that may be required of an incumbent. The information contained in this job description is for compliance with the American Disabilities Act (ADA) and is not an exhaustive list of duties performed for this position. Additional duties are performed by the individual currently holding this position and additional duties may be assigned.
Mar 21, 2024
Full time
Job Details Job Location BlueWater Resort and Casino - Parker, AZ Position Type Full Time Job Shift Any Description SUMMARY: The Kitchen Operations Manager will oversee the kitchen by actively supervising, coaching, counseling, directing, training and mentoring employees in meeting company quality standards. The Kitchen Operations Manager will manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area. ESSENTIAL DUTIES & RESPONSIBILITIES: Performs all functions in accordance with applicable Tribal, gaming regulations, Federal, State, Health and Safety Regulations, BlueWater Resort & Casino policies and procedures and internal controls. Oversite of the cleaning and sanitizing F&B back of house areas to create a safe and sanitary environment for internal and external guests. Provide leadership and support to management and direct reports within the Food and Beverage Department. Schedule and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establish controls to minimize food and supply waste and theft. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Responsible for upholding BlueWater Resort & Casino integrity and standards for quality and service: establish and ensure completion of operational priorities. Reviews weekly, monthly and quarterly financial statements with Director Implement effective controls for food, beverage and labor costs among all departments. Oversees inventory of food products and coordinates product ordering for all kitchen and food production areas. Achieve and exceed financial, guest service, and associate metrics goals. Maintains a current knowledge of menu items, products, current styles and trends in the food service area. Identify and assist in resolution of operational deficiencies, deviations and variances to standards Assist with menu engineering, procurement efficiencies, sales enhancements, productivity improvement and concept reinvention. Ensure departments develop and implement schedules for the operation of all restaurants and bars to achieve ultimate products and services with a profitable result. Oversees training of new team members to help them understand and excel in their position by continuously evaluating performance and encourages improvement of all food service team members. Oversee departmental training, mentoring and coach programs to develop well-trained kitchen team members. Ensure quality standards and service are maintained. Ensures that kitchen equipment is operated safely and with reasonable care. Creates menus for Buffets and EDR including daily/nightly specials, buffets that are attractive to guests in conjunction with the Director. Ensures food items are appealing, tasty and served fresh. Provides assistance and instruction to team members and makes routine hiring decisions for back of house food service. Communicates daily with management, other department heads and team members to ensure proper operating procedures are in compliance. Attends, and satisfactorily completes all required training as assigned and required. Abide by all Arizona State Liquor Laws Title 4, and Colorado River Indian Tribes Alcohol Beverage Ordinance. Abide by Guest Service Agreement for BlueWater Resort & Casino. Abide by F & B department policies and procedures. Performs all functions in accordance with Tribal, Federal, State Health & Safety Regulations, Gaming Regulations, and BlueWater Resort & Casino policies and procedures. All other duties as assigned (job description permitting), or as approved by the Tribal Gaming Agency. Qualifications KNOWLEDGE, SKILLS & ABILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures. Working knowledge of inventory control systems and Agilysys, preferred. Extensive knowledge of food service equipment. Exceptional attention to detail and organizational skills. Ability to communicate with team members, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to communicate, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability and full understanding to calculate advanced math functions dealing with P&L statements, financial statements and POS cash/credit transactions, cash reconciliation and product inventory. Ability to handle cash accurately and responsibly. QUALIFICATIONS & REQUIREMENTS: BA or BS with culinary major, or degree from nationally recognized culinary school. Minimum 10 years management experience in restaurant, multi-outlet experience. Preferably in a hotel environment. Nationally recognized, advanced food service sanitation training course certification. Must have excellent people management skills, the ability to manage multiple venues. Must acquire and maintain a valid C.R.I.T Environmental Health Food Handlers Card, ServSafe Certification, as well as any other required trainings from compliance. Valid Driver's License. Must obtain and maintain a valid gaming license from the Tribal Gaming Agency prior to beginning work and must renew annually. Must be able to adhere to all BlueWater Resort & Casino and CDC guidelines in regards to the wearing of PPE (including but not limited to a mask and gloves). Must attend in-house comprehensive cleaning and disinfecting training on COVID-19 and other infectious diseases. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to handle or feel and talk or hear. The employee is regularly required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or moves up to 30 pounds and push, pull, or drags up to 100 lbs. Specific vision abilities required by this job include close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: Indoor environment. This position regularly works indoors but may work outdoors in cold and/or extreme heat. The noise level in the work environment is generally quiet to moderate and may become excessively noisy at times. Will have contact with employees, external agencies and the public. The employee is occasionally exposed to fumes or airborne practices, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate. Flashing lights from slot machines and band lighting. ACCESSIBILITY: Restricted Disclaimer: The duties and responsibilities identified in this position description are illustrative only and are in no way intended to be a complete list of activities that may be required of an incumbent. The information contained in this job description is for compliance with the American Disabilities Act (ADA) and is not an exhaustive list of duties performed for this position. Additional duties are performed by the individual currently holding this position and additional duties may be assigned.
EXECUTIVE KITCHEN MANAGER/ CULINARY MANAGER needed in Woodbridge, NJ for a very high volume, casual dining restaurant (flagship store) with a highly esteemed and very successful brand that has been around for many years. PLEASE NOTE: Compensation is Total Compensation Qualifications: MUST HAVE 3-7 years of strong Kitchen Manager or Executive Chef experience in a high-volume corporate restaurant setting with a scratch kitchen (i.e, Cheesecake, Yardhouse, Maggiano's, PF Chang's, Houstons) Ability to successfully manage the BOH in a very high volume, constantly busy kitchen Understanding of implementing and maintaining team building Proven ability to motive, develop and train Assistant Kitchen Managers and staff Must be passionate about the industry and be a driven leader Must be able to speak Spanish fluently High School Diploma or higher education Culinary degree is a plus PLEASE NOTE: If you do not meet the qualifications listed, you may not receive a response to your application. Benefits: Opportunity to work for a very successful brand that has very high standards and offers really high-quality food and service Quality of Life is head and shoulders above the rest you work 5 days/ week and 50-hour work weeks Opportunity to work with a great team who is always up for a challenge as this is their busiest location Strong support in your restaurant with a full BOH team of leaders and crew below you Health/ Dental/ Vision 100% company paid with no contribution from you for individual (there is a contribution if you want to enroll your dependents) Lucrative profit-sharing plan industry-leading compensation PTO, and vacation is always honored Life Insurance/ Disability Insurance Comprehensive training Job security Much more! Please respond to job posting with resume or apply directly at Apply with Get.It If you meet the qualifications of this position, and/or any other positions we may have that fit your experience, we will contact you upon receipt of your resume to discuss the opportunity in greater detail. In addition to considering you for this particular Executive Kitchen Manager job posting, your resume and qualifications will be considered as new opportunities develop that fit your background and experience. Employment Type: Full-Time
Mar 19, 2024
Full time
EXECUTIVE KITCHEN MANAGER/ CULINARY MANAGER needed in Woodbridge, NJ for a very high volume, casual dining restaurant (flagship store) with a highly esteemed and very successful brand that has been around for many years. PLEASE NOTE: Compensation is Total Compensation Qualifications: MUST HAVE 3-7 years of strong Kitchen Manager or Executive Chef experience in a high-volume corporate restaurant setting with a scratch kitchen (i.e, Cheesecake, Yardhouse, Maggiano's, PF Chang's, Houstons) Ability to successfully manage the BOH in a very high volume, constantly busy kitchen Understanding of implementing and maintaining team building Proven ability to motive, develop and train Assistant Kitchen Managers and staff Must be passionate about the industry and be a driven leader Must be able to speak Spanish fluently High School Diploma or higher education Culinary degree is a plus PLEASE NOTE: If you do not meet the qualifications listed, you may not receive a response to your application. Benefits: Opportunity to work for a very successful brand that has very high standards and offers really high-quality food and service Quality of Life is head and shoulders above the rest you work 5 days/ week and 50-hour work weeks Opportunity to work with a great team who is always up for a challenge as this is their busiest location Strong support in your restaurant with a full BOH team of leaders and crew below you Health/ Dental/ Vision 100% company paid with no contribution from you for individual (there is a contribution if you want to enroll your dependents) Lucrative profit-sharing plan industry-leading compensation PTO, and vacation is always honored Life Insurance/ Disability Insurance Comprehensive training Job security Much more! Please respond to job posting with resume or apply directly at Apply with Get.It If you meet the qualifications of this position, and/or any other positions we may have that fit your experience, we will contact you upon receipt of your resume to discuss the opportunity in greater detail. In addition to considering you for this particular Executive Kitchen Manager job posting, your resume and qualifications will be considered as new opportunities develop that fit your background and experience. Employment Type: 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.
Mar 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.
At Applebee's You'll discover a balance between work life and personal life, as well as a wealth of benefits for your health, future, family and happiness. Now Hiring: Restaurant Kitchen Managers If you're looking for a management opportunity where you can add a touch of magic to everything you do, and you have 2+ years of current full service restaurant manager experience, we would like to hear from you! Must be at least 21 years of age. Why you'll like it: You'll be the Big Apple, with an opportunity to plant seeds and watch them grow! You'll solve problems. You'll get to show your ability to handle the stress and rise above. You'll be a role model. You'll get to set the tone for the operation of your Applebee's. We strive to encourage, enrich and celebrate our associates every day. Why? It's simple - we found it's the best way to help people reach their potential. It all starts with our inclusive culture, which welcomes and embraces our collective differences and the strengths these differences create. If this sounds like the kind of workplace you would enjoy, please apply now! Job Benefits: Competitive Pay Flexible Hours Extensive and Detailed Paid Training, in a short amount of time Health, Dental and Vision Insurance Paid Vacation Real Advancement Opportunities Prior experience as restaurant manager, general manager, kitchen manager, bar manager, night club manager, area manager, or other hospitality and restaurant management highly desirable. What you'll do: You'll build your team-from servers to hosts-all with the focus of positioning your location to build the business in a safe, productive environment that allows employees to thrive and advance. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team. Culinary Manager / Cooking / Chef Management experience is preferred in a full service environment.
Mar 18, 2024
Full time
At Applebee's You'll discover a balance between work life and personal life, as well as a wealth of benefits for your health, future, family and happiness. Now Hiring: Restaurant Kitchen Managers If you're looking for a management opportunity where you can add a touch of magic to everything you do, and you have 2+ years of current full service restaurant manager experience, we would like to hear from you! Must be at least 21 years of age. Why you'll like it: You'll be the Big Apple, with an opportunity to plant seeds and watch them grow! You'll solve problems. You'll get to show your ability to handle the stress and rise above. You'll be a role model. You'll get to set the tone for the operation of your Applebee's. We strive to encourage, enrich and celebrate our associates every day. Why? It's simple - we found it's the best way to help people reach their potential. It all starts with our inclusive culture, which welcomes and embraces our collective differences and the strengths these differences create. If this sounds like the kind of workplace you would enjoy, please apply now! Job Benefits: Competitive Pay Flexible Hours Extensive and Detailed Paid Training, in a short amount of time Health, Dental and Vision Insurance Paid Vacation Real Advancement Opportunities Prior experience as restaurant manager, general manager, kitchen manager, bar manager, night club manager, area manager, or other hospitality and restaurant management highly desirable. What you'll do: You'll build your team-from servers to hosts-all with the focus of positioning your location to build the business in a safe, productive environment that allows employees to thrive and advance. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team. Culinary Manager / Cooking / Chef Management experience is preferred in a full service environment.
Job Description Job Title: Kitchen Manager Location: Western North Carolina Mountains, Hotel Lodge Position Overview: We are seeking a skilled and experienced Kitchen Manager to oversee the culinary operations of our hotel lodge located in the picturesque Western North Carolina mountains. The Kitchen Manager will be responsible for managing all aspects of the kitchen, including menu planning, food preparation, inventory management, staff supervision, and ensuring the highest standards of food quality, safety, and sanitation. Key Responsibilities: Menu Planning and Development: Create innovative and appealing menus that reflect local flavors, seasonal ingredients, and dietary preferences of guests. Collaborate with the executive chef and culinary team to develop new dishes and specials. Food Preparation and Presentation: Oversee the preparation and presentation of all food items to ensure consistency, quality, and adherence to established recipes and standards. Monitor portion control and presentation to enhance the overall dining experience. Kitchen Operations Management: Manage day-to-day kitchen operations, including scheduling, inventory management, ordering supplies, and maintaining equipment. Ensure compliance with health and safety regulations and sanitation standards. Staff Supervision and Training: Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants. Provide ongoing coaching, feedback, and development opportunities to foster a positive work environment and enhance team performance. Cost Control and Budget Management: Monitor food and labor costs to maximize profitability while maintaining high-quality standards. Implement cost-saving measures and efficient kitchen practices without compromising on food quality or guest satisfaction. Vendor Relations: Establish and maintain relationships with local suppliers and vendors to source high-quality ingredients and products. Negotiate pricing, terms, and contracts to optimize procurement processes and support the lodge's sustainability initiatives. Guest Satisfaction: Collaborate with front-of-house staff to ensure seamless service and exceed guest expectations. Address any guest concerns or feedback related to the kitchen promptly and professionally. Qualifications: Proven experience as a Kitchen Manager or similar role in a high-volume hospitality environment, preferably in a hotel or resort setting. Strong culinary skills and a passion for creating exceptional dishes using fresh, local ingredients. Excellent leadership, communication, and interpersonal skills with the ability to motivate and inspire a diverse team. Proficiency in kitchen management software, inventory systems, and Microsoft Office suite. Knowledge of food safety regulations, sanitation standards, and best practices in kitchen operations. Ability to work flexible hours, including evenings, weekends, and holidays, as required. Preferred Qualifications: A culinary degree or certification from an accredited institution is preferred but not required. Experience in menu development, cost analysis, and budgeting. Familiarity with the unique culinary traditions and ingredients of the Western North Carolina mountains. Meet Your Recruiter Chris Shatto Franchise Partner Offering over 30 years of industry specific experience in upscale and luxury hotels both in a resort setting and city market, Chris brings expert insight to his clients by truly understanding their needs in order to match them with the right candidate. Chris held Executive Committee status at several locations and has a solid understanding of what is expected from the various disciplines within hospitality. His years of service in this industry has also left him with a large network of contacts and connections. Chris has the demonstrated ability to find the perfect candidate by uncovering the 'why' behind his clients true needs. His talents encompass coaching for success, interviewing, negotiating, relationship building, and problem solving skills. Chris thrives on the success of finding the 'perfect match' for both his client and the talented hospitality professionals he works with. Connect on LinkedIn Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.
Mar 10, 2024
Full time
Job Description Job Title: Kitchen Manager Location: Western North Carolina Mountains, Hotel Lodge Position Overview: We are seeking a skilled and experienced Kitchen Manager to oversee the culinary operations of our hotel lodge located in the picturesque Western North Carolina mountains. The Kitchen Manager will be responsible for managing all aspects of the kitchen, including menu planning, food preparation, inventory management, staff supervision, and ensuring the highest standards of food quality, safety, and sanitation. Key Responsibilities: Menu Planning and Development: Create innovative and appealing menus that reflect local flavors, seasonal ingredients, and dietary preferences of guests. Collaborate with the executive chef and culinary team to develop new dishes and specials. Food Preparation and Presentation: Oversee the preparation and presentation of all food items to ensure consistency, quality, and adherence to established recipes and standards. Monitor portion control and presentation to enhance the overall dining experience. Kitchen Operations Management: Manage day-to-day kitchen operations, including scheduling, inventory management, ordering supplies, and maintaining equipment. Ensure compliance with health and safety regulations and sanitation standards. Staff Supervision and Training: Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants. Provide ongoing coaching, feedback, and development opportunities to foster a positive work environment and enhance team performance. Cost Control and Budget Management: Monitor food and labor costs to maximize profitability while maintaining high-quality standards. Implement cost-saving measures and efficient kitchen practices without compromising on food quality or guest satisfaction. Vendor Relations: Establish and maintain relationships with local suppliers and vendors to source high-quality ingredients and products. Negotiate pricing, terms, and contracts to optimize procurement processes and support the lodge's sustainability initiatives. Guest Satisfaction: Collaborate with front-of-house staff to ensure seamless service and exceed guest expectations. Address any guest concerns or feedback related to the kitchen promptly and professionally. Qualifications: Proven experience as a Kitchen Manager or similar role in a high-volume hospitality environment, preferably in a hotel or resort setting. Strong culinary skills and a passion for creating exceptional dishes using fresh, local ingredients. Excellent leadership, communication, and interpersonal skills with the ability to motivate and inspire a diverse team. Proficiency in kitchen management software, inventory systems, and Microsoft Office suite. Knowledge of food safety regulations, sanitation standards, and best practices in kitchen operations. Ability to work flexible hours, including evenings, weekends, and holidays, as required. Preferred Qualifications: A culinary degree or certification from an accredited institution is preferred but not required. Experience in menu development, cost analysis, and budgeting. Familiarity with the unique culinary traditions and ingredients of the Western North Carolina mountains. Meet Your Recruiter Chris Shatto Franchise Partner Offering over 30 years of industry specific experience in upscale and luxury hotels both in a resort setting and city market, Chris brings expert insight to his clients by truly understanding their needs in order to match them with the right candidate. Chris held Executive Committee status at several locations and has a solid understanding of what is expected from the various disciplines within hospitality. His years of service in this industry has also left him with a large network of contacts and connections. Chris has the demonstrated ability to find the perfect candidate by uncovering the 'why' behind his clients true needs. His talents encompass coaching for success, interviewing, negotiating, relationship building, and problem solving skills. Chris thrives on the success of finding the 'perfect match' for both his client and the talented hospitality professionals he works with. Connect on LinkedIn Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.
About US Our vision is to: Share Alaska with the world. Our mission is to: Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska! Our Core values: Be Legendary, Be Honorable, Be One Team. We own and operate several restaurants, hotels, and brewers in Anchorage and Denali National Park. Link to our website: We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values. About You: The Kitchen Manager is responsible for preparation, assembly, and final presentation of ingredients according to the 49th State Brewing Company's recipes and specifications and ensuring the quality of cooked/prepared food by testing them. These individuals will utilize a large range of kitchen skills, including, slicing, grinding, frying, and baking during food service. This chef is also responsible for the detection and disposal of unattractive and spoiled foods. You will promote safety culture in all areas in the workplace, including food safety, customer safety, and the safety of team members. Completion Bonus and housing assistance may be available for this role. Essential Functions Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision Conceptualize new dishes which appeal to clients Establish the working schedule and organize the work in the kitchen so that everything works like a "well-oiled machine" Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements Plan the food design in order to create a perfect match between the dish's aspect and its taste Discover talented staff and train them in order to reach the high standards of the location Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Maintain order and discipline in the kitchen during working hours Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients Routinely, prepares and stock the food assembly line for service, and in addition, replenishes the service line, as needed Accurately assembles food in timely manner, as ordered, during all meal services Observes company health, sanitation, and food quality policies Ability to communicate clearly (verbal and written) with employees and management Ability to prioritize work, meet deadlines, and maintain an attention to detail while working in a team or group environment Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies Communication Critical Evaluation Relationship Management Ethical Practice Honesty Leadership Ability to work well under pressure Supervisory Responsibility This position is responsible for all kitchen employees. Work Environment This position operates in restaurant/kitchen setting. There are stairs and uneven surfaces. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, slipping, tripping, and falls. Kitchens can be hot, noisy and stressful line cooks need to be able to work efficiently and quickly to be successful. It can be dangerous connect with sharp hot tools can result in cuts, bruises and burns being a part of the shift. Frequent hand washing is required due to staff interactions in food prep areas. Job responsibilities may include working outdoors in the Denali, Alaska area in Spring and Fall, when temperatures are at or below freezing and walking surfaces may be slippery. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position requires moving of products weighing up to 50 pounds. Must be able to stand for 8 hour shifts Position Type and Expected Hours of Work Hours and days range due to level of business. During high season expect full work weeks with hours before open and close. Slower periods might result in shorter shifts and lighter workload. Required Education and Experience Culinary degree or equivalent certification preferred. 2-4 years of experience in position(s) involving commercial food preparation. Valid Alaska Food Handlers card Preferred Education and Experience Passion for craft beers. Proficiency in the use of computer business applications, with working knowledge of computerized restaurant point of sales (POS) systems is preferred Works well when operations are at high volume. Additional Eligibility Qualifications None required for this position. Work Authorization/Security Clearance Must be authorized to work in the US EEOC Northern Hospitality Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization. Northern Hospitality Group makes hiring decisions based solely on qualifications, merit, and business needs at the time. Other Duties 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.
Mar 08, 2024
Full time
About US Our vision is to: Share Alaska with the world. Our mission is to: Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska! Our Core values: Be Legendary, Be Honorable, Be One Team. We own and operate several restaurants, hotels, and brewers in Anchorage and Denali National Park. Link to our website: We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values. About You: The Kitchen Manager is responsible for preparation, assembly, and final presentation of ingredients according to the 49th State Brewing Company's recipes and specifications and ensuring the quality of cooked/prepared food by testing them. These individuals will utilize a large range of kitchen skills, including, slicing, grinding, frying, and baking during food service. This chef is also responsible for the detection and disposal of unattractive and spoiled foods. You will promote safety culture in all areas in the workplace, including food safety, customer safety, and the safety of team members. Completion Bonus and housing assistance may be available for this role. Essential Functions Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision Conceptualize new dishes which appeal to clients Establish the working schedule and organize the work in the kitchen so that everything works like a "well-oiled machine" Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements Plan the food design in order to create a perfect match between the dish's aspect and its taste Discover talented staff and train them in order to reach the high standards of the location Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Maintain order and discipline in the kitchen during working hours Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients Routinely, prepares and stock the food assembly line for service, and in addition, replenishes the service line, as needed Accurately assembles food in timely manner, as ordered, during all meal services Observes company health, sanitation, and food quality policies Ability to communicate clearly (verbal and written) with employees and management Ability to prioritize work, meet deadlines, and maintain an attention to detail while working in a team or group environment Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies Communication Critical Evaluation Relationship Management Ethical Practice Honesty Leadership Ability to work well under pressure Supervisory Responsibility This position is responsible for all kitchen employees. Work Environment This position operates in restaurant/kitchen setting. There are stairs and uneven surfaces. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, slipping, tripping, and falls. Kitchens can be hot, noisy and stressful line cooks need to be able to work efficiently and quickly to be successful. It can be dangerous connect with sharp hot tools can result in cuts, bruises and burns being a part of the shift. Frequent hand washing is required due to staff interactions in food prep areas. Job responsibilities may include working outdoors in the Denali, Alaska area in Spring and Fall, when temperatures are at or below freezing and walking surfaces may be slippery. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position requires moving of products weighing up to 50 pounds. Must be able to stand for 8 hour shifts Position Type and Expected Hours of Work Hours and days range due to level of business. During high season expect full work weeks with hours before open and close. Slower periods might result in shorter shifts and lighter workload. Required Education and Experience Culinary degree or equivalent certification preferred. 2-4 years of experience in position(s) involving commercial food preparation. Valid Alaska Food Handlers card Preferred Education and Experience Passion for craft beers. Proficiency in the use of computer business applications, with working knowledge of computerized restaurant point of sales (POS) systems is preferred Works well when operations are at high volume. Additional Eligibility Qualifications None required for this position. Work Authorization/Security Clearance Must be authorized to work in the US EEOC Northern Hospitality Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization. Northern Hospitality Group makes hiring decisions based solely on qualifications, merit, and business needs at the time. Other Duties 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.
Job title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend, and holiday shifts. 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 May need to travel across UB campuses and may need to attend conferences, 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. 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.
Mar 06, 2024
Full time
Job title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend, and holiday shifts. 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 May need to travel across UB campuses and may need to attend conferences, 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. 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 Type Full-time Description ALL ROADS LEAD TO YOU Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. WHY SNOWBIRD LODGE Located in North Carolina's Great Smoky Mountains and more specifically Robbinsville . Snowbird Mountain Lodge is a timeless, all-inclusive destination with stunning views of the Nantahala National Forest and Lake Santeelah. A haven to escape from the everyday, Snowbird guests enjoy culinary, local flavors, breathtaking surroundings and outdoor adventure. THE ROLE As a Kitchen Manager are culinarily trained yet an effective and influential leader. Responsible for various deliverables on a daily basis but most specifically focused on people, service and experience. While also mitigating waste risk, overseeing purchasing, inventory and team members schedules. You know that happy food is made by happy chef's, so you'll supervise and motivate the kitchen staff, sharing inspiration and ideas with them daily to teach and keep energy high. MAIN DUTIES To ensure the highest quality is coming out of the kitchen, you'll advise in training, preparation, and production of all menu items. You'll work with the kitchen staff to establish a consistent schedule, while managing labor costs and anticipating future employment needs. Holding the kitchen staff accountable is part of your role; you'll uphold standards of conduct per handbook expectations. Ensure that the kitchen operates in a timely way that meets our quality and standards. Control food costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. Adhere to all DHEC regulations for cleanliness and sanitation, reporting any accidents. Work closely with the Executive Chef to prepare and design menu items. Produce high quality plates as it relates to both design and taste, following proper presentation and garnish set up for all dishes. Stock and maintain sufficient food product level at line stations to assure a smooth service period. Assists in food prep assignments during off-peak periods as needed. Maintain close relationships with local vendors, farms, etc. Ensure that the guest experience is the number one goal at the end of all we do. Perform a daily walk-through of inventory to determine daily production. Conduct proper ordering procedures to maintain par levels of all kitchen products Requirements WHAT TO EXPECT. IN THE LODGE, RESTAURANT, & ROOMS Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. 2+ years of experience in kitchen preparation and culinary experience in a high-volume environment. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + Performance based bonus (paid out quarterly) + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.
Mar 02, 2024
Full time
Job Type Full-time Description ALL ROADS LEAD TO YOU Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. WHY SNOWBIRD LODGE Located in North Carolina's Great Smoky Mountains and more specifically Robbinsville . Snowbird Mountain Lodge is a timeless, all-inclusive destination with stunning views of the Nantahala National Forest and Lake Santeelah. A haven to escape from the everyday, Snowbird guests enjoy culinary, local flavors, breathtaking surroundings and outdoor adventure. THE ROLE As a Kitchen Manager are culinarily trained yet an effective and influential leader. Responsible for various deliverables on a daily basis but most specifically focused on people, service and experience. While also mitigating waste risk, overseeing purchasing, inventory and team members schedules. You know that happy food is made by happy chef's, so you'll supervise and motivate the kitchen staff, sharing inspiration and ideas with them daily to teach and keep energy high. MAIN DUTIES To ensure the highest quality is coming out of the kitchen, you'll advise in training, preparation, and production of all menu items. You'll work with the kitchen staff to establish a consistent schedule, while managing labor costs and anticipating future employment needs. Holding the kitchen staff accountable is part of your role; you'll uphold standards of conduct per handbook expectations. Ensure that the kitchen operates in a timely way that meets our quality and standards. Control food costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. Adhere to all DHEC regulations for cleanliness and sanitation, reporting any accidents. Work closely with the Executive Chef to prepare and design menu items. Produce high quality plates as it relates to both design and taste, following proper presentation and garnish set up for all dishes. Stock and maintain sufficient food product level at line stations to assure a smooth service period. Assists in food prep assignments during off-peak periods as needed. Maintain close relationships with local vendors, farms, etc. Ensure that the guest experience is the number one goal at the end of all we do. Perform a daily walk-through of inventory to determine daily production. Conduct proper ordering procedures to maintain par levels of all kitchen products Requirements WHAT TO EXPECT. IN THE LODGE, RESTAURANT, & ROOMS Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 55 to 60 hours a week. 2+ years of experience in kitchen preparation and culinary experience in a high-volume environment. Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired Act With Integrity: be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property Enrich Your Community: engage local farms to source and procure fresh and quality product while also educating junior team members, advocating for their growth and development Show Compassion and Empathy: listen to your team, be understanding and always provide a humane approach when individually coaching with the intent to inspire everyone to do great things Leave a Lasting Impression: provide a sense of home through quality, consistency, and teamwork Embrace Positivity: create a welcoming and approachable environment that is solution driven, with a smile Have Fun at Work: set the tone by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness AS A VALUED MEMBER OF THE TEAM YOU CAN EXPECT Competitive Pay + PTO : Competitive base + Performance based bonus (paid out quarterly) + PTO after 90 days Health Insurance : Medical, Dental, Vision, Tele-med, Life, STD, LTD, LAP (Life Assistance Program) Retirement Planning: 401K (50% in match up to your first 6% investment), Roth, or both Home Loan Program: A zero-interest housing loan program to help you purchase a home. Working Advantage: Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more! Hospitality School Loan Program: A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry Employee Discounts: Enjoy discounts while dining in and / or spending the night across 15 restaurant concepts and growing boutique hotel collection Maternity/Paternity Leave: 4 weeks PTO Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.
We are seeking a Restaurant Manager - Fantastic Benefits! to join our team! You will be responsible for providing customers with a memorable dining experience. New restaurant opening. 40-hour week available for Hourly Managers $60,000 - $65,000 base salary. Vacation PTO Extensive health/dental benefits Career Advancement Chef-driven concept seeking to hire an Operations FOH Manager to oversee dining room service Responsibilities: Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage kitchen personnel Create and adjust staff schedules to meet restaurant needs Adhere to all safety and sanitation regulations Qualifications: Previous experience in food service or other related fields Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail To learn more about the role please send your resume to Presented by Tom Bull with Gecko Hospitality Applications will be treated confidentially
Mar 28, 2024
We are seeking a Restaurant Manager - Fantastic Benefits! to join our team! You will be responsible for providing customers with a memorable dining experience. New restaurant opening. 40-hour week available for Hourly Managers $60,000 - $65,000 base salary. Vacation PTO Extensive health/dental benefits Career Advancement Chef-driven concept seeking to hire an Operations FOH Manager to oversee dining room service Responsibilities: Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage kitchen personnel Create and adjust staff schedules to meet restaurant needs Adhere to all safety and sanitation regulations Qualifications: Previous experience in food service or other related fields Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail To learn more about the role please send your resume to Presented by Tom Bull with Gecko Hospitality Applications will be treated confidentially
185 contracted days 7.5 hours per day Monday-Friday 6:00am-2:00pm Simpson County Schools requires that full-time Food Service staff that do not hold the verifiable equivalent of an Associates Degree from an accredited institution (60 college hours) hold Kentucky Career Readiness Certification (KCRC). The Kentucky Career Readiness Certificate is a portable, evidence-based credential that certifies essential skills needed for workplace success. The KCRC assessment is offered by the Adult Learning Center located at the Kentucky Community & Technical College. You may contact the Center by phoning or to schedule an appointment. Upon request, results will be forwarded to Simpson County Schools' Human Resources Dept. NOTE: Internal candidates whose training and experience have been validated by the District and the Hiring Manager may be exempt from the KCRC. REPORTS TO: FOOD SERVICE DIRECTOR EDUCATION AND EXPERIENCE: Any combination equivalent to high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years experience in food service operations. PRIMARY JOB GOAL: Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; schedule, supervise, direct and evaluate assigned food service personnel. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045 PERFORMANCE RESPONSIBILITIES: Maintain at all times an orderly system of management and keep the Food Service Director fully informed of the program's activities and problems as well as routine matters relating to his/her own accountability Prepare assigned menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget Direct, assign, schedule and evaluate food service personnel; call substitutes as necessary Inspect kitchen and cafeteria area daily to assure compliance with health, safety and sanitation requirements and regulations Supervise, train and assist employees in the proper production, handling, serving and merchandising of quantity foods, correct use and care of equipment and in maintaining high standards of sanitation and safety Prepare and maintain menu production records, inventories, logs and reports; accumulate data and input information into computer as appropriate and file documents as necessary Operate POS system as required; assure accuracy of daily cash receipts; prepare bank deposits; prepare daily report of meals served Plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation Communicate with students, staff, faculty and outside organizations to exchange information, receive suggestions and resolve issues related to food service Participate in and attend in-service meetings and workshops Perform related duties and assume other responsibilities as may be assigned by the Food Service Director Be clean, neat and professionally dressed at all times Communicate effectively both orally and in writing Be consistently responsible, maintaining regular attendance and timely completion of assigned duties, working assigned contract and using sick and personal leave appropriately Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty and credibility with students, parents, visitors and school personnel Maintain confidentiality and privacy of all school records
Mar 26, 2024
Full time
185 contracted days 7.5 hours per day Monday-Friday 6:00am-2:00pm Simpson County Schools requires that full-time Food Service staff that do not hold the verifiable equivalent of an Associates Degree from an accredited institution (60 college hours) hold Kentucky Career Readiness Certification (KCRC). The Kentucky Career Readiness Certificate is a portable, evidence-based credential that certifies essential skills needed for workplace success. The KCRC assessment is offered by the Adult Learning Center located at the Kentucky Community & Technical College. You may contact the Center by phoning or to schedule an appointment. Upon request, results will be forwarded to Simpson County Schools' Human Resources Dept. NOTE: Internal candidates whose training and experience have been validated by the District and the Hiring Manager may be exempt from the KCRC. REPORTS TO: FOOD SERVICE DIRECTOR EDUCATION AND EXPERIENCE: Any combination equivalent to high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years experience in food service operations. PRIMARY JOB GOAL: Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; schedule, supervise, direct and evaluate assigned food service personnel. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045 PERFORMANCE RESPONSIBILITIES: Maintain at all times an orderly system of management and keep the Food Service Director fully informed of the program's activities and problems as well as routine matters relating to his/her own accountability Prepare assigned menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget Direct, assign, schedule and evaluate food service personnel; call substitutes as necessary Inspect kitchen and cafeteria area daily to assure compliance with health, safety and sanitation requirements and regulations Supervise, train and assist employees in the proper production, handling, serving and merchandising of quantity foods, correct use and care of equipment and in maintaining high standards of sanitation and safety Prepare and maintain menu production records, inventories, logs and reports; accumulate data and input information into computer as appropriate and file documents as necessary Operate POS system as required; assure accuracy of daily cash receipts; prepare bank deposits; prepare daily report of meals served Plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation Communicate with students, staff, faculty and outside organizations to exchange information, receive suggestions and resolve issues related to food service Participate in and attend in-service meetings and workshops Perform related duties and assume other responsibilities as may be assigned by the Food Service Director Be clean, neat and professionally dressed at all times Communicate effectively both orally and in writing Be consistently responsible, maintaining regular attendance and timely completion of assigned duties, working assigned contract and using sick and personal leave appropriately Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty and credibility with students, parents, visitors and school personnel Maintain confidentiality and privacy of all school records
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! General Manager/MP Agm Chef KM- Sous Chef Dining room Manager Totally scratch kitchen, extensive wine list. 50.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k. The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR! We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k hospitality customer service restaurant restaurant manager restaurant managers restaurant jobs restaurant job restaurant employment restaurant careers general manager assistant manager FOH manager BOH manager restaurant management managers restaurant management careers manager career food service fast food full-service casual dining upscale dining quick service FOH BOH bar restaurant jobs restaurant job restaurant recruiters restaurant recruiter restaurant careers sous chef executive chef bar manager assistant general manager managers recruiter recruitment kitchen manager casual full-service food service contract food service steakhouse sports bar pub brewery buffet fast casual
Mar 25, 2024
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! General Manager/MP Agm Chef KM- Sous Chef Dining room Manager Totally scratch kitchen, extensive wine list. 50.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k. The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR! We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k hospitality customer service restaurant restaurant manager restaurant managers restaurant jobs restaurant job restaurant employment restaurant careers general manager assistant manager FOH manager BOH manager restaurant management managers restaurant management careers manager career food service fast food full-service casual dining upscale dining quick service FOH BOH bar restaurant jobs restaurant job restaurant recruiters restaurant recruiter restaurant careers sous chef executive chef bar manager assistant general manager managers recruiter recruitment kitchen manager casual full-service food service contract food service steakhouse sports bar pub brewery buffet fast casual
Position Type: School Nutrition/Manager/Assistant Date Posted: 3/21/2024 Location: Lake Forest High School Date Available: Mutually agreeable date Closing Date: 04/01/2024 District: Lake Forest School District TITLE: Child Nutrition Services Manager QUALIFICATIONS: High School Diploma or equivalent. Minimum 5 years of experience in kitchen management, cooking/baking, food service or other related experience. ServSafe or other food handling certification. Ability to budget and allocate resources to maintain self-supporting cost-effective food service programs. Effective skills in using Excel, Word and other food service management software. Ability to effectively manage personnel, work with school staff, resolve conflict and create an inclusive and equitable environment. Excellent written and oral communication skills. REPORTS TO: Child Nutrition Services Supervisor JOB GOAL: To provide each student with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring. PERFORMANCE RESPONSIBILITIES: Trains, supervisors, and evaluates Child Nutrition Services employees accordingto established procedures. Interviews, screens, and recommends appointment of cafeteria personnel forschool site. Plans schedules and work assignments to effectively use labor hours. Follows personnel policies and evaluates baker, cook, and general workers. Responsible for receiving, storing, handling, preparing, and serving food according to established standards. Provides assistance in the planning of menus and supervises the preparation and serving of the menus at the school site.Incorporates time-saving production techniques and effectively uses government commodity foods. Promotes student and staff satisfaction by merchandising and serving meals in an appetizing and attractive manner according to established standards. Follows standardized accounting procedures and accurately maintains required records, reports, and forms. Assures sanitation and safety practices in all phases of the school Child Nutrition Services operation according to established standards. Assumes fiscal responsibility and accountability for all aspects of the operation. Checks invoices for accuracy before presenting them to the Child Nutrition Services Office. Submits all reports, records, and forms in a timely manner. Develops skills to operate all aspects of the Child Nutrition computer software. Follows through with job requirements in a timely manner with minimal supervision. Performs other duties assigned that relate to Child Nutrition Services management responsibilities. As a manager, the incumbent is considered "on call" for emergencies outside of the regularly scheduled workday, including weekends and holidays. SPECIAL REQUIREMENTS: 1. Lift and carry 25 pounds of dead weight a minimum of 50 feet. 2. Passing score on Child Nutrition Services Manager Skills Test. TERMS OF EMPLOYMENT: Ten-month year. Salary and work year to be established by the Board. EVALUATION: Performance will be evaluated in accordance with provisions of the Board's policy on Evaluation of Classified Personnel. The following are conditions of employment for new employees: Satisfactory criminal background check prior to being placed on payroll. Satisfactory child protection registry check. Mandatory direct deposit of pay. Documentation of Mantoux skin test results for entrance to school system. Interested applicants must apply online and upload a letter of interest, resume, proof of certification, the most recent job evaluation, and three (3) letters of recommendation dated within the last year by the posted closing date. In order to be considered for this position, you must apply online at Lake Forest is an advocate of inclusion practices in all grade levels. LAKE FOREST SCHOOL DISTRICT Human Resources Office 5423 Killens Pond Road Felton, DE 19943 Phone: - Fax: The Lake Forest School District does not discriminate in employment or in educational programs, services or activities based on race, color, national origin, religion, gender, gender identity, sexual orientation, age, military/veteran status, disability, marital status or any other protected category in accordance with state and federal laws. Inquiries should be directed to the Director of Personnel, Lake Forest Central Business Office, 5423 Killens Pond Road, Felton, DE 19943. Telephone: .
Mar 24, 2024
Full time
Position Type: School Nutrition/Manager/Assistant Date Posted: 3/21/2024 Location: Lake Forest High School Date Available: Mutually agreeable date Closing Date: 04/01/2024 District: Lake Forest School District TITLE: Child Nutrition Services Manager QUALIFICATIONS: High School Diploma or equivalent. Minimum 5 years of experience in kitchen management, cooking/baking, food service or other related experience. ServSafe or other food handling certification. Ability to budget and allocate resources to maintain self-supporting cost-effective food service programs. Effective skills in using Excel, Word and other food service management software. Ability to effectively manage personnel, work with school staff, resolve conflict and create an inclusive and equitable environment. Excellent written and oral communication skills. REPORTS TO: Child Nutrition Services Supervisor JOB GOAL: To provide each student with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring. PERFORMANCE RESPONSIBILITIES: Trains, supervisors, and evaluates Child Nutrition Services employees accordingto established procedures. Interviews, screens, and recommends appointment of cafeteria personnel forschool site. Plans schedules and work assignments to effectively use labor hours. Follows personnel policies and evaluates baker, cook, and general workers. Responsible for receiving, storing, handling, preparing, and serving food according to established standards. Provides assistance in the planning of menus and supervises the preparation and serving of the menus at the school site.Incorporates time-saving production techniques and effectively uses government commodity foods. Promotes student and staff satisfaction by merchandising and serving meals in an appetizing and attractive manner according to established standards. Follows standardized accounting procedures and accurately maintains required records, reports, and forms. Assures sanitation and safety practices in all phases of the school Child Nutrition Services operation according to established standards. Assumes fiscal responsibility and accountability for all aspects of the operation. Checks invoices for accuracy before presenting them to the Child Nutrition Services Office. Submits all reports, records, and forms in a timely manner. Develops skills to operate all aspects of the Child Nutrition computer software. Follows through with job requirements in a timely manner with minimal supervision. Performs other duties assigned that relate to Child Nutrition Services management responsibilities. As a manager, the incumbent is considered "on call" for emergencies outside of the regularly scheduled workday, including weekends and holidays. SPECIAL REQUIREMENTS: 1. Lift and carry 25 pounds of dead weight a minimum of 50 feet. 2. Passing score on Child Nutrition Services Manager Skills Test. TERMS OF EMPLOYMENT: Ten-month year. Salary and work year to be established by the Board. EVALUATION: Performance will be evaluated in accordance with provisions of the Board's policy on Evaluation of Classified Personnel. The following are conditions of employment for new employees: Satisfactory criminal background check prior to being placed on payroll. Satisfactory child protection registry check. Mandatory direct deposit of pay. Documentation of Mantoux skin test results for entrance to school system. Interested applicants must apply online and upload a letter of interest, resume, proof of certification, the most recent job evaluation, and three (3) letters of recommendation dated within the last year by the posted closing date. In order to be considered for this position, you must apply online at Lake Forest is an advocate of inclusion practices in all grade levels. LAKE FOREST SCHOOL DISTRICT Human Resources Office 5423 Killens Pond Road Felton, DE 19943 Phone: - Fax: The Lake Forest School District does not discriminate in employment or in educational programs, services or activities based on race, color, national origin, religion, gender, gender identity, sexual orientation, age, military/veteran status, disability, marital status or any other protected category in accordance with state and federal laws. Inquiries should be directed to the Director of Personnel, Lake Forest Central Business Office, 5423 Killens Pond Road, Felton, DE 19943. Telephone: .
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)