Four Seasons Hotels Limited
Philadelphia, Pennsylvania
About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Embark on a journey above the clouds to discover the modern lifestyle of Philadelphia's first Forbes Travel Guide Five-Star Hotel. Feel the tranquility of healing crystals from the moment you arrive at the Five-Star Spa and immerse yourself in rejuvenating treatments as you float above the city in 57th-floor infinity-edge pool. Savour unparalleled fine-dining by Michelin-starred Chef Jean-Georges Vongerichten and inventive flavours by local James Beard Award-winner Chef Greg Vernick. Allow our team to curate your stay with the spirit of Brotherly Love. The role: Assist in the execution of the floral and plant designs of Jeff Leatham for the hotel and restaurant displays, high volume banquets and in-room amenities (including public areas and outdoor). Process flowers in accordance with Jeff Leatham standards. Represent both Four Seasons and Jeff Leatham. Knowledge, Skills and Abilities: The qualified candidate will possess a passion for flawless service and the highest level of integrity and work ethic. Candidates must be: Able to lift 50+ lbs. for large weekly installations and events; Comfortable working while standing; A dedicated team player; Comfortable interacting with guests as needed while positively representing both the Four Seasons and Jeff Leatham brands; Able to work weekends along with occasional holidays and evenings. What we offer: • Competitive Salary, wages, and a comprehensive benefits package • Excellent Training and Development opportunities • Complimentary Accommodation at other Four Seasons Hotels and Resort • Complimentary Dry Cleaning for Employee Uniforms • Complimentary Employee Meals Lifestyle benefits Complimentary and discounted stays at Four Seasons hotels & resorts around the world, paid time off, family planning assistance including up to 8 weeks of paid New Parent Leave, life insurance, pet insurance, and preferred rates for fitness club memberships. Inclusion & growth opportunities A robust offering of learning & development programs, educational assistance, transfer and/or promotion opportunities within Four Seasons Hotels & Resorts as well as employee pulse surveys that enable you to provide valuable feedback to help shape a work environment you deserve. Health & welfare benefits A variety of medical, dental and vision care plans to suit your needs and those of your family. Financial wellbeing 401(k) Retirement Plan with matched contributions, daily complementary meals and snacks, daily discounted parking, cell phone provider discounts with various carriers, and complimentary dry cleaning of uniforms. Schedule & Hours: • Full Time. Open availability required. "The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion and culture. It's the Golden Rule - the simple idea that if you treat people well, the way you would like to be treated, they will do the same." - Isadore Sharp, Chairman and Founder of Four Seasons Hotels. Learn more about what it is like to work with our family, visit us: Four Seasons Hotels & Resorts Jean-Georges Philadelphia Jean-Georges Sky High Vernick Fish Vernick Coffee Bar LinkedIn Facebook Twitter Candidates must be legally permitted to work in the United States. Applicants without a valid work authorization for the United States may not be considered. Four Seasons Hotel Philadelphia is committed to diversity and inclusion in the workplace. Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -
Mar 19, 2024
Full time
About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Embark on a journey above the clouds to discover the modern lifestyle of Philadelphia's first Forbes Travel Guide Five-Star Hotel. Feel the tranquility of healing crystals from the moment you arrive at the Five-Star Spa and immerse yourself in rejuvenating treatments as you float above the city in 57th-floor infinity-edge pool. Savour unparalleled fine-dining by Michelin-starred Chef Jean-Georges Vongerichten and inventive flavours by local James Beard Award-winner Chef Greg Vernick. Allow our team to curate your stay with the spirit of Brotherly Love. The role: Assist in the execution of the floral and plant designs of Jeff Leatham for the hotel and restaurant displays, high volume banquets and in-room amenities (including public areas and outdoor). Process flowers in accordance with Jeff Leatham standards. Represent both Four Seasons and Jeff Leatham. Knowledge, Skills and Abilities: The qualified candidate will possess a passion for flawless service and the highest level of integrity and work ethic. Candidates must be: Able to lift 50+ lbs. for large weekly installations and events; Comfortable working while standing; A dedicated team player; Comfortable interacting with guests as needed while positively representing both the Four Seasons and Jeff Leatham brands; Able to work weekends along with occasional holidays and evenings. What we offer: • Competitive Salary, wages, and a comprehensive benefits package • Excellent Training and Development opportunities • Complimentary Accommodation at other Four Seasons Hotels and Resort • Complimentary Dry Cleaning for Employee Uniforms • Complimentary Employee Meals Lifestyle benefits Complimentary and discounted stays at Four Seasons hotels & resorts around the world, paid time off, family planning assistance including up to 8 weeks of paid New Parent Leave, life insurance, pet insurance, and preferred rates for fitness club memberships. Inclusion & growth opportunities A robust offering of learning & development programs, educational assistance, transfer and/or promotion opportunities within Four Seasons Hotels & Resorts as well as employee pulse surveys that enable you to provide valuable feedback to help shape a work environment you deserve. Health & welfare benefits A variety of medical, dental and vision care plans to suit your needs and those of your family. Financial wellbeing 401(k) Retirement Plan with matched contributions, daily complementary meals and snacks, daily discounted parking, cell phone provider discounts with various carriers, and complimentary dry cleaning of uniforms. Schedule & Hours: • Full Time. Open availability required. "The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion and culture. It's the Golden Rule - the simple idea that if you treat people well, the way you would like to be treated, they will do the same." - Isadore Sharp, Chairman and Founder of Four Seasons Hotels. Learn more about what it is like to work with our family, visit us: Four Seasons Hotels & Resorts Jean-Georges Philadelphia Jean-Georges Sky High Vernick Fish Vernick Coffee Bar LinkedIn Facebook Twitter Candidates must be legally permitted to work in the United States. Applicants without a valid work authorization for the United States may not be considered. Four Seasons Hotel Philadelphia is committed to diversity and inclusion in the workplace. Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -
Bakery/Deli Cook Summary To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative. Bakery/Deli Cook: What I Do, How I Do It, and Why I do it As a Bakery/Deli Cook, this is what I do: Food Service Department Operations - I support food service department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Replenishment & Inventory Procedures -I support replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation. Equipment and Tools - I adhere to all proper equipment procedures, including cleaning and maintenance requirements. Food Production and Processing -I follow all company and food safety production guidelines for fresh food preparation, production and processing. I ensure all product produced for consumption is properly packaged/wrapped, weighed and/or priced, and labeled according to company and regulatory requirements. Department Cleaning Standards - I adhere to food service department cleaning standards, following company and food safety guidelines and using only approved equipment and cleaning chemicals for cleaning procedures within the department, including the production area and applicable service cases. Problem Solving - I clearly define issues upfront and then use critical thinking skills and logic to effectively obtain answers to questions through a conscious and organized manner. Safety/Quality Orientation - I consistently produce and emphasize the need to produce high quality products and services while being aware of the issues and following procedures that affect personal safety and the safety of others. As a Bakery/Deli Cook, this is how I do it: Building Relationships - I successfully initiate, develop, and foster relationships with others. I take a personal interest in the interests and ideas of others and treat others fairly, respectfully, and sincerely. I empathize with the emotions of others and consider things from other people's perspectives. Conscientiousness - I demonstrate responsible behavior, thoroughness of work, and dependability. I consistently demonstrate compliance with Harps' policies and procedures, including regular and timely attendance, adherence to dress code and ensuring a safe work environment, and a willingness to complete other duties as assigned. Customer Service/Hospitality - I completely understand what delivering more than expected means in regards to great customer service. I remove any barriers impeding customer service. I actively look for ways to help others by following our SMILE Program guidelines. Integrity - I demonstrate and act in accordance with an appropriate and sound set of values, beliefs, and business ethics. I am an honest person. Professionalism - I hold myself accountable by demonstrating a "no excuses" approach to my own attitude, performance, and results. I work in the best interest of Harps even when it involves putting individual needs aside. As a Bakery/Deli Cook, this is why I do it: Customer Focus - I anticipate and recognize customer needs and remain dedicated exceeding customer expectations. I use customer information to improve products and services. I continually strive to improve customer satisfaction. Respecting Others/Citizenship - I encourage an atmosphere of teamwork by my own actions. I support others, facilitate their work, and defend them when appropriate. I encourage cooperation and trust within a group. I show a high concern for the rights, values, and worth of others. I treat others fairly and consistently. I give appropriate attention toward the concerns expressed by others by empathizing with their emotions and considering things from their perspective. Supporting Harps' Mission Statement - With respect and support from my peers and supervisors, I strive daily to exceed my customers' expectations in an effort to support the Harps' Mission Statement - "Our mission is to provide the best overall value to our customers, building a reputation for competitive prices, product quality and freshness, friendly service and cleanliness." POSITION REQUIREMENTS: Must be at least 18 years of age. High school diploma or G.E.D. equivalent preferred. Prior work experience preferred but not required in food service (e.g. restaurant, deli, etc.) with ability to master menu recipes and communicate needs to management. Ability to work flexible schedule including evenings, weekends and holidays as needed. Adaptable to different situations and the ability to respond with flexibility to shifting priorities and rapid change. Ability to interpret, understand and follow instruction. Ability to complete tasks in a timely manner. Moves, lifts, carries and places merchandise and supplies weighing less than or equal to 50 pounds without assistance. Frequently reaches overhead and below the knees, including pushing, pulling, squatting, kneeling, bending, stooping, crouching and twisting with or without bearing weight. Occasionally required to climb. Continuous repetitive motion with hand(s) and arm(s), such as grasping, gripping and turning. Stands and/or walks continuously throughout shift. Visually locates merchandise and other objects, as well as verifies information, often in small print. May be exposed to all weather conditions (hot, cold, rain, snow, ice and wind) as well as, inside work with variations in heat, cold, dust and humidity. May be exposed to cleaning solvents or other chemicals. May be exposed to latex, eggs, nuts, soy and wheat. Employment at Harps may be contingent upon completion and our evaluation of a PEP survey, drug screen, employment reference check and criminal background check.
Mar 19, 2024
Full time
Bakery/Deli Cook Summary To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative. Bakery/Deli Cook: What I Do, How I Do It, and Why I do it As a Bakery/Deli Cook, this is what I do: Food Service Department Operations - I support food service department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Replenishment & Inventory Procedures -I support replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation. Equipment and Tools - I adhere to all proper equipment procedures, including cleaning and maintenance requirements. Food Production and Processing -I follow all company and food safety production guidelines for fresh food preparation, production and processing. I ensure all product produced for consumption is properly packaged/wrapped, weighed and/or priced, and labeled according to company and regulatory requirements. Department Cleaning Standards - I adhere to food service department cleaning standards, following company and food safety guidelines and using only approved equipment and cleaning chemicals for cleaning procedures within the department, including the production area and applicable service cases. Problem Solving - I clearly define issues upfront and then use critical thinking skills and logic to effectively obtain answers to questions through a conscious and organized manner. Safety/Quality Orientation - I consistently produce and emphasize the need to produce high quality products and services while being aware of the issues and following procedures that affect personal safety and the safety of others. As a Bakery/Deli Cook, this is how I do it: Building Relationships - I successfully initiate, develop, and foster relationships with others. I take a personal interest in the interests and ideas of others and treat others fairly, respectfully, and sincerely. I empathize with the emotions of others and consider things from other people's perspectives. Conscientiousness - I demonstrate responsible behavior, thoroughness of work, and dependability. I consistently demonstrate compliance with Harps' policies and procedures, including regular and timely attendance, adherence to dress code and ensuring a safe work environment, and a willingness to complete other duties as assigned. Customer Service/Hospitality - I completely understand what delivering more than expected means in regards to great customer service. I remove any barriers impeding customer service. I actively look for ways to help others by following our SMILE Program guidelines. Integrity - I demonstrate and act in accordance with an appropriate and sound set of values, beliefs, and business ethics. I am an honest person. Professionalism - I hold myself accountable by demonstrating a "no excuses" approach to my own attitude, performance, and results. I work in the best interest of Harps even when it involves putting individual needs aside. As a Bakery/Deli Cook, this is why I do it: Customer Focus - I anticipate and recognize customer needs and remain dedicated exceeding customer expectations. I use customer information to improve products and services. I continually strive to improve customer satisfaction. Respecting Others/Citizenship - I encourage an atmosphere of teamwork by my own actions. I support others, facilitate their work, and defend them when appropriate. I encourage cooperation and trust within a group. I show a high concern for the rights, values, and worth of others. I treat others fairly and consistently. I give appropriate attention toward the concerns expressed by others by empathizing with their emotions and considering things from their perspective. Supporting Harps' Mission Statement - With respect and support from my peers and supervisors, I strive daily to exceed my customers' expectations in an effort to support the Harps' Mission Statement - "Our mission is to provide the best overall value to our customers, building a reputation for competitive prices, product quality and freshness, friendly service and cleanliness." POSITION REQUIREMENTS: Must be at least 18 years of age. High school diploma or G.E.D. equivalent preferred. Prior work experience preferred but not required in food service (e.g. restaurant, deli, etc.) with ability to master menu recipes and communicate needs to management. Ability to work flexible schedule including evenings, weekends and holidays as needed. Adaptable to different situations and the ability to respond with flexibility to shifting priorities and rapid change. Ability to interpret, understand and follow instruction. Ability to complete tasks in a timely manner. Moves, lifts, carries and places merchandise and supplies weighing less than or equal to 50 pounds without assistance. Frequently reaches overhead and below the knees, including pushing, pulling, squatting, kneeling, bending, stooping, crouching and twisting with or without bearing weight. Occasionally required to climb. Continuous repetitive motion with hand(s) and arm(s), such as grasping, gripping and turning. Stands and/or walks continuously throughout shift. Visually locates merchandise and other objects, as well as verifies information, often in small print. May be exposed to all weather conditions (hot, cold, rain, snow, ice and wind) as well as, inside work with variations in heat, cold, dust and humidity. May be exposed to cleaning solvents or other chemicals. May be exposed to latex, eggs, nuts, soy and wheat. Employment at Harps may be contingent upon completion and our evaluation of a PEP survey, drug screen, employment reference check and criminal background check.
Natural Habitat Adventures is seeking a gourmet chef for our remote "Alaska Bear Camp," a remote luxury tent camp on the Alaska Peninsula within Lake Clark National Park, during the summer season. The chef, along with an assistant, provides fabulous food (breakfast, lunch, snacks, happy hour and dinner) daily for rotating groups of 14 guests plus 2 guides and 5-6 Camp staff throughout the season, which runs between late May and early September. This is an independent contractor position. JOB RESPONSIBILITIES Ordering of food and supplies as needed pre- and during season with local suppliers. Assist with camp set up/proper placement of kitchen items and work stations to ensure a functional, efficient, and clean working space at all times. Ensure the smooth operation of the kitchen throughout the season, including creating delicious and creative meals and maintaining a clean work environment. Create an innovative Alaskan menu with variety and balance in ingredients and methods of preparation. Food should be of consistent high quality, locally sourced, and made from scratch as much as possible. Understand and accommodate special dietary needs (both those that are forewarned and those that appear without warning). To the greatest extent possible, strive for an ambiance of luxury with meal presentation and table settings. Serve meals on time and with beautiful presentation. Respectfully delegate other staff members to assist in food preparation and food service / presentation when needed. Control costs and ingredient inventory to minimize waste. Strive for sustainability in food sourcing and preparation. Maintain an updated, detailed inventory of kitchen equipment, food, and pantry items. Communicate in a friendly manner with guests, guides, lodge staff. Represent NHA as a fully trained, professional staff member. Complete all paperwork in a timely and accurate manner. Support end of the season breakdown, cleaning, storage and inventory of kitchen. TIME & SEASONALITY This position is a contract-based position, spanning the prime season of late-May to early-September. Specific dates will be determined before hiring. While hours will vary from day to day, it is virtually certain that the Bear Camp Chef will need to work long hours to accomplish our goal of ultimate customer service to ensure Bear Camp runs smoothly. Early mornings and late evenings are likely required. REQUIREMENTS The ideal candidate will have 4+ years of experience as a chef and a passion for creating high quality, creative, culinary dishes using available, locally sourced ingredients. Experience as a chef in the travel industry (lodges, expedition ships, etc.) is preferred; experience working at a remote luxury lodge is highly preferred Experience menu planning and resourcefully utilizing sometimes limited ingredients Experience cooking for and knowledge of various dietary restrictions and how to meet them with often limited ingredients Proven leadership abilities, including a strong track record of dependability and interpersonal skills Proven ability to think on your feet, problem solve, get creative in the kitchen and be resourceful Ability to walk, stand and/or bend continuously to perform essential job functions Ability to work under pressure and thrive even under stressful situations during busy periods Ability to make independent decisions and respond to immediate needs of guests Ability to work long hours to include early mornings, late evenings, weekends, and holidays Excellent communication, interpersonal and organizational skills High levels of integrity, maturity, patience and enthusiasm Proven ability to work individually and in harmony as a part of a larger team ServSafe Certification Ability to safely navigate and ascend a ladder Be able to lift items up to 50 pounds Must be first-aid and CPR certified COMPENSATION & BENEFITS Aside from daily compensation, Nat Hab provides housing, meals, transportation to/from location for any travel, as well as branded gear. DIVERSITY AND INCLUSION STATEMENT Natural Habitat Adventures is a growing company that welcomes applicants from diverse backgrounds. We seek to foster and maintain a welcoming, inclusive and high-performing culture in our office and in the field. Even if you don't have experience in the travel sector, we invite you to show us how you can help Nat Hab become an even stronger company. DISCLAIMER STATEMENT This job description is intended only to describe the general nature and level of work being performed by an incumbent in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required of persons so classified or assigned.
Mar 17, 2024
Full time
Natural Habitat Adventures is seeking a gourmet chef for our remote "Alaska Bear Camp," a remote luxury tent camp on the Alaska Peninsula within Lake Clark National Park, during the summer season. The chef, along with an assistant, provides fabulous food (breakfast, lunch, snacks, happy hour and dinner) daily for rotating groups of 14 guests plus 2 guides and 5-6 Camp staff throughout the season, which runs between late May and early September. This is an independent contractor position. JOB RESPONSIBILITIES Ordering of food and supplies as needed pre- and during season with local suppliers. Assist with camp set up/proper placement of kitchen items and work stations to ensure a functional, efficient, and clean working space at all times. Ensure the smooth operation of the kitchen throughout the season, including creating delicious and creative meals and maintaining a clean work environment. Create an innovative Alaskan menu with variety and balance in ingredients and methods of preparation. Food should be of consistent high quality, locally sourced, and made from scratch as much as possible. Understand and accommodate special dietary needs (both those that are forewarned and those that appear without warning). To the greatest extent possible, strive for an ambiance of luxury with meal presentation and table settings. Serve meals on time and with beautiful presentation. Respectfully delegate other staff members to assist in food preparation and food service / presentation when needed. Control costs and ingredient inventory to minimize waste. Strive for sustainability in food sourcing and preparation. Maintain an updated, detailed inventory of kitchen equipment, food, and pantry items. Communicate in a friendly manner with guests, guides, lodge staff. Represent NHA as a fully trained, professional staff member. Complete all paperwork in a timely and accurate manner. Support end of the season breakdown, cleaning, storage and inventory of kitchen. TIME & SEASONALITY This position is a contract-based position, spanning the prime season of late-May to early-September. Specific dates will be determined before hiring. While hours will vary from day to day, it is virtually certain that the Bear Camp Chef will need to work long hours to accomplish our goal of ultimate customer service to ensure Bear Camp runs smoothly. Early mornings and late evenings are likely required. REQUIREMENTS The ideal candidate will have 4+ years of experience as a chef and a passion for creating high quality, creative, culinary dishes using available, locally sourced ingredients. Experience as a chef in the travel industry (lodges, expedition ships, etc.) is preferred; experience working at a remote luxury lodge is highly preferred Experience menu planning and resourcefully utilizing sometimes limited ingredients Experience cooking for and knowledge of various dietary restrictions and how to meet them with often limited ingredients Proven leadership abilities, including a strong track record of dependability and interpersonal skills Proven ability to think on your feet, problem solve, get creative in the kitchen and be resourceful Ability to walk, stand and/or bend continuously to perform essential job functions Ability to work under pressure and thrive even under stressful situations during busy periods Ability to make independent decisions and respond to immediate needs of guests Ability to work long hours to include early mornings, late evenings, weekends, and holidays Excellent communication, interpersonal and organizational skills High levels of integrity, maturity, patience and enthusiasm Proven ability to work individually and in harmony as a part of a larger team ServSafe Certification Ability to safely navigate and ascend a ladder Be able to lift items up to 50 pounds Must be first-aid and CPR certified COMPENSATION & BENEFITS Aside from daily compensation, Nat Hab provides housing, meals, transportation to/from location for any travel, as well as branded gear. DIVERSITY AND INCLUSION STATEMENT Natural Habitat Adventures is a growing company that welcomes applicants from diverse backgrounds. We seek to foster and maintain a welcoming, inclusive and high-performing culture in our office and in the field. Even if you don't have experience in the travel sector, we invite you to show us how you can help Nat Hab become an even stronger company. DISCLAIMER STATEMENT This job description is intended only to describe the general nature and level of work being performed by an incumbent in this position. It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required of persons so classified or assigned.
Bakery/Deli Cook Summary To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative. Bakery/Deli Cook: What I Do, How I Do It, and Why I do it As a Bakery/Deli Cook, this is what I do: Food Service Department Operations - I support food service department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Replenishment & Inventory Procedures -I support replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation. Equipment and Tools - I adhere to all proper equipment procedures, including cleaning and maintenance requirements. Food Production and Processing -I follow all company and food safety production guidelines for fresh food preparation, production and processing. I ensure all product produced for consumption is properly packaged/wrapped, weighed and/or priced, and labeled according to company and regulatory requirements. Department Cleaning Standards - I adhere to food service department cleaning standards, following company and food safety guidelines and using only approved equipment and cleaning chemicals for cleaning procedures within the department, including the production area and applicable service cases. Problem Solving - I clearly define issues upfront and then use critical thinking skills and logic to effectively obtain answers to questions through a conscious and organized manner. Safety/Quality Orientation - I consistently produce and emphasize the need to produce high quality products and services while being aware of the issues and following procedures that affect personal safety and the safety of others. As a Bakery/Deli Cook, this is how I do it: Building Relationships - I successfully initiate, develop, and foster relationships with others. I take a personal interest in the interests and ideas of others and treat others fairly, respectfully, and sincerely. I empathize with the emotions of others and consider things from other people's perspectives. Conscientiousness - I demonstrate responsible behavior, thoroughness of work, and dependability. I consistently demonstrate compliance with Harps' policies and procedures, including regular and timely attendance, adherence to dress code and ensuring a safe work environment, and a willingness to complete other duties as assigned. Customer Service/Hospitality - I completely understand what delivering more than expected means in regards to great customer service. I remove any barriers impeding customer service. I actively look for ways to help others by following our SMILE Program guidelines. Integrity - I demonstrate and act in accordance with an appropriate and sound set of values, beliefs, and business ethics. I am an honest person. Professionalism - I hold myself accountable by demonstrating a "no excuses" approach to my own attitude, performance, and results. I work in the best interest of Harps even when it involves putting individual needs aside. As a Bakery/Deli Cook, this is why I do it: Customer Focus - I anticipate and recognize customer needs and remain dedicated exceeding customer expectations. I use customer information to improve products and services. I continually strive to improve customer satisfaction. Respecting Others/Citizenship - I encourage an atmosphere of teamwork by my own actions. I support others, facilitate their work, and defend them when appropriate. I encourage cooperation and trust within a group. I show a high concern for the rights, values, and worth of others. I treat others fairly and consistently. I give appropriate attention toward the concerns expressed by others by empathizing with their emotions and considering things from their perspective. Supporting Harps' Mission Statement - With respect and support from my peers and supervisors, I strive daily to exceed my customers' expectations in an effort to support the Harps' Mission Statement - "Our mission is to provide the best overall value to our customers, building a reputation for competitive prices, product quality and freshness, friendly service and cleanliness." POSITION REQUIREMENTS: Must be at least 18 years of age. High school diploma or G.E.D. equivalent preferred. Prior work experience preferred but not required in food service (e.g. restaurant, deli, etc.) with ability to master menu recipes and communicate needs to management. Ability to work flexible schedule including evenings, weekends and holidays as needed. Adaptable to different situations and the ability to respond with flexibility to shifting priorities and rapid change. Ability to interpret, understand and follow instruction. Ability to complete tasks in a timely manner. Moves, lifts, carries and places merchandise and supplies weighing less than or equal to 50 pounds without assistance. Frequently reaches overhead and below the knees, including pushing, pulling, squatting, kneeling, bending, stooping, crouching and twisting with or without bearing weight. Occasionally required to climb. Continuous repetitive motion with hand(s) and arm(s), such as grasping, gripping and turning. Stands and/or walks continuously throughout shift. Visually locates merchandise and other objects, as well as verifies information, often in small print. May be exposed to all weather conditions (hot, cold, rain, snow, ice and wind) as well as, inside work with variations in heat, cold, dust and humidity. May be exposed to cleaning solvents or other chemicals. May be exposed to latex, eggs, nuts, soy and wheat. Employment at Harps may be contingent upon completion and our evaluation of a PEP survey, drug screen, employment reference check and criminal background check.
Mar 11, 2024
Full time
Bakery/Deli Cook Summary To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative. Bakery/Deli Cook: What I Do, How I Do It, and Why I do it As a Bakery/Deli Cook, this is what I do: Food Service Department Operations - I support food service department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Replenishment & Inventory Procedures -I support replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation. Equipment and Tools - I adhere to all proper equipment procedures, including cleaning and maintenance requirements. Food Production and Processing -I follow all company and food safety production guidelines for fresh food preparation, production and processing. I ensure all product produced for consumption is properly packaged/wrapped, weighed and/or priced, and labeled according to company and regulatory requirements. Department Cleaning Standards - I adhere to food service department cleaning standards, following company and food safety guidelines and using only approved equipment and cleaning chemicals for cleaning procedures within the department, including the production area and applicable service cases. Problem Solving - I clearly define issues upfront and then use critical thinking skills and logic to effectively obtain answers to questions through a conscious and organized manner. Safety/Quality Orientation - I consistently produce and emphasize the need to produce high quality products and services while being aware of the issues and following procedures that affect personal safety and the safety of others. As a Bakery/Deli Cook, this is how I do it: Building Relationships - I successfully initiate, develop, and foster relationships with others. I take a personal interest in the interests and ideas of others and treat others fairly, respectfully, and sincerely. I empathize with the emotions of others and consider things from other people's perspectives. Conscientiousness - I demonstrate responsible behavior, thoroughness of work, and dependability. I consistently demonstrate compliance with Harps' policies and procedures, including regular and timely attendance, adherence to dress code and ensuring a safe work environment, and a willingness to complete other duties as assigned. Customer Service/Hospitality - I completely understand what delivering more than expected means in regards to great customer service. I remove any barriers impeding customer service. I actively look for ways to help others by following our SMILE Program guidelines. Integrity - I demonstrate and act in accordance with an appropriate and sound set of values, beliefs, and business ethics. I am an honest person. Professionalism - I hold myself accountable by demonstrating a "no excuses" approach to my own attitude, performance, and results. I work in the best interest of Harps even when it involves putting individual needs aside. As a Bakery/Deli Cook, this is why I do it: Customer Focus - I anticipate and recognize customer needs and remain dedicated exceeding customer expectations. I use customer information to improve products and services. I continually strive to improve customer satisfaction. Respecting Others/Citizenship - I encourage an atmosphere of teamwork by my own actions. I support others, facilitate their work, and defend them when appropriate. I encourage cooperation and trust within a group. I show a high concern for the rights, values, and worth of others. I treat others fairly and consistently. I give appropriate attention toward the concerns expressed by others by empathizing with their emotions and considering things from their perspective. Supporting Harps' Mission Statement - With respect and support from my peers and supervisors, I strive daily to exceed my customers' expectations in an effort to support the Harps' Mission Statement - "Our mission is to provide the best overall value to our customers, building a reputation for competitive prices, product quality and freshness, friendly service and cleanliness." POSITION REQUIREMENTS: Must be at least 18 years of age. High school diploma or G.E.D. equivalent preferred. Prior work experience preferred but not required in food service (e.g. restaurant, deli, etc.) with ability to master menu recipes and communicate needs to management. Ability to work flexible schedule including evenings, weekends and holidays as needed. Adaptable to different situations and the ability to respond with flexibility to shifting priorities and rapid change. Ability to interpret, understand and follow instruction. Ability to complete tasks in a timely manner. Moves, lifts, carries and places merchandise and supplies weighing less than or equal to 50 pounds without assistance. Frequently reaches overhead and below the knees, including pushing, pulling, squatting, kneeling, bending, stooping, crouching and twisting with or without bearing weight. Occasionally required to climb. Continuous repetitive motion with hand(s) and arm(s), such as grasping, gripping and turning. Stands and/or walks continuously throughout shift. Visually locates merchandise and other objects, as well as verifies information, often in small print. May be exposed to all weather conditions (hot, cold, rain, snow, ice and wind) as well as, inside work with variations in heat, cold, dust and humidity. May be exposed to cleaning solvents or other chemicals. May be exposed to latex, eggs, nuts, soy and wheat. Employment at Harps may be contingent upon completion and our evaluation of a PEP survey, drug screen, employment reference check and criminal background check.
Natural Habitat Adventures is seeking a sous chef for our remote "Alaska Bear Camp," a remote luxury tent camp on the Alaska Peninsula within Lake Clark National Park, during the summer season. The sous chef will work with the Bear Camp Chef to provide fabulous food (breakfast, lunch, snacks, happy hour and dinner) daily for rotating groups of 14 guests plus 2 guides and 5-6 Camp staff throughout the season, which runs between late May and early September. This is an independent contractor position. Sample responsibilities of this position may include, but are not limited to, the following: Support the preparation of meals in a gourmet manner Support the creation of Alaska themed meals that clients and staff are thoroughly impressed by. Work with the chef to create an innovative Alaskan menu with variety and balance in ingredients and methods of preparation. Food should be of consistent high quality, locally sourced, and made from scratch as much as possible. Understand and accommodate special dietary needs (both those that are forewarned and those that appear without warning). To the greatest extent possible, strive for an ambiance of luxury with meal presentation and table settings. Serve meals on time and with beautiful presentation. Respectfully collaborate with other staff members to assist in food preparation and food service / presentation when needed. Assist with inventory and food ordering to control costs and ingredient inventory to minimize waste. Strive for sustainability in food sourcing and preparation. Ensure the kitchen is always clean. Maintain an updated, detailed inventory of kitchen equipment, food, and pantry items. Communicate in a friendly manner with guests, guides, lodge staff. Represent NHA as a fully trained, professional staff member. Complete all paperwork in a timely and accurate manner. Support end of the season breakdown, cleaning, storage and inventory of kitchen. TIME & SEASONALITY This position is a contract-based position, spanning the prime season of late-May to early-September. Specific dates will be determined before hiring. While hours will vary from day to day, it is virtually certain that the Bear Camp Chef will need to work long hours to accomplish our goal of ultimate customer service to ensure Bear Camp runs smoothly. Early mornings and late evenings are likely required. REQUIREMENTS The ideal candidate will have at least 2 years of experience as a chef / cook and a passion for creating high quality, creative, culinary dishes using available, locally sourced ingredients. Experience in the travel industry (lodges, expedition ships, etc.) is preferred; experience working at a remote luxury lodge is highly preferred Experience menu planning and resourcefully utilizing sometimes limited ingredients Experience prepping ingredients for and knowledge of various dietary restrictions and how to meet them with often limited ingredients Strong track record of dependability and interpersonal skills Proven ability to think on your feet, problem solve, get creative in the kitchen and be resourceful Ability to walk, stand and/or bend continuously to perform essential job functions Ability to work under pressure and thrive even under stressful situations during busy periods Ability to make independent decisions and respond to immediate needs of guests Ability to work long hours to include early mornings, late evenings, weekends, and holidays Excellent communication, interpersonal and organizational skills High levels of integrity, maturity, patience and enthusiasm Proven ability to work individually and in harmony as a part of a larger team ServSafe Certification Ability to safely navigate and ascend a ladder Be able to lift items up to 50 pounds Must be first-aid and CPR certified COMPENSATION & BENEFITS Aside from daily compensation, Nat Hab provides housing, meals, transportation to/from location for any travel, as well as branded gear. To apply, please submit a cover letter describing your interest and experience, and a resume of your work and education history. COMPENSATION & BENEFITS Aside from daily compensation, Nat Hab provides housing, meals, transportation to/from location for any travel, as well as branded gear. DIVERSITY AND INCLUSIONSTATEMENT Natural Habitat Adventures encourages and supports diversity in adventure travel, and we invite employees from all walks of life to journey with us. Even if you don't have experience in the travel sector, we invite you to show us how you can help Nat Hab become an even stronger company. DISCLAIMER STATEMENT This job description is intended only to describe the general nature and level of work being performed by an incumbent in this position.It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required of persons so classified or assigned.
Mar 09, 2024
Full time
Natural Habitat Adventures is seeking a sous chef for our remote "Alaska Bear Camp," a remote luxury tent camp on the Alaska Peninsula within Lake Clark National Park, during the summer season. The sous chef will work with the Bear Camp Chef to provide fabulous food (breakfast, lunch, snacks, happy hour and dinner) daily for rotating groups of 14 guests plus 2 guides and 5-6 Camp staff throughout the season, which runs between late May and early September. This is an independent contractor position. Sample responsibilities of this position may include, but are not limited to, the following: Support the preparation of meals in a gourmet manner Support the creation of Alaska themed meals that clients and staff are thoroughly impressed by. Work with the chef to create an innovative Alaskan menu with variety and balance in ingredients and methods of preparation. Food should be of consistent high quality, locally sourced, and made from scratch as much as possible. Understand and accommodate special dietary needs (both those that are forewarned and those that appear without warning). To the greatest extent possible, strive for an ambiance of luxury with meal presentation and table settings. Serve meals on time and with beautiful presentation. Respectfully collaborate with other staff members to assist in food preparation and food service / presentation when needed. Assist with inventory and food ordering to control costs and ingredient inventory to minimize waste. Strive for sustainability in food sourcing and preparation. Ensure the kitchen is always clean. Maintain an updated, detailed inventory of kitchen equipment, food, and pantry items. Communicate in a friendly manner with guests, guides, lodge staff. Represent NHA as a fully trained, professional staff member. Complete all paperwork in a timely and accurate manner. Support end of the season breakdown, cleaning, storage and inventory of kitchen. TIME & SEASONALITY This position is a contract-based position, spanning the prime season of late-May to early-September. Specific dates will be determined before hiring. While hours will vary from day to day, it is virtually certain that the Bear Camp Chef will need to work long hours to accomplish our goal of ultimate customer service to ensure Bear Camp runs smoothly. Early mornings and late evenings are likely required. REQUIREMENTS The ideal candidate will have at least 2 years of experience as a chef / cook and a passion for creating high quality, creative, culinary dishes using available, locally sourced ingredients. Experience in the travel industry (lodges, expedition ships, etc.) is preferred; experience working at a remote luxury lodge is highly preferred Experience menu planning and resourcefully utilizing sometimes limited ingredients Experience prepping ingredients for and knowledge of various dietary restrictions and how to meet them with often limited ingredients Strong track record of dependability and interpersonal skills Proven ability to think on your feet, problem solve, get creative in the kitchen and be resourceful Ability to walk, stand and/or bend continuously to perform essential job functions Ability to work under pressure and thrive even under stressful situations during busy periods Ability to make independent decisions and respond to immediate needs of guests Ability to work long hours to include early mornings, late evenings, weekends, and holidays Excellent communication, interpersonal and organizational skills High levels of integrity, maturity, patience and enthusiasm Proven ability to work individually and in harmony as a part of a larger team ServSafe Certification Ability to safely navigate and ascend a ladder Be able to lift items up to 50 pounds Must be first-aid and CPR certified COMPENSATION & BENEFITS Aside from daily compensation, Nat Hab provides housing, meals, transportation to/from location for any travel, as well as branded gear. To apply, please submit a cover letter describing your interest and experience, and a resume of your work and education history. COMPENSATION & BENEFITS Aside from daily compensation, Nat Hab provides housing, meals, transportation to/from location for any travel, as well as branded gear. DIVERSITY AND INCLUSIONSTATEMENT Natural Habitat Adventures encourages and supports diversity in adventure travel, and we invite employees from all walks of life to journey with us. Even if you don't have experience in the travel sector, we invite you to show us how you can help Nat Hab become an even stronger company. DISCLAIMER STATEMENT This job description is intended only to describe the general nature and level of work being performed by an incumbent in this position.It is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills or abilities required of persons so classified or assigned.
Bakery/Deli Cook Summary To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative. Bakery/Deli Cook: What I Do, How I Do It, and Why I do it As a Bakery/Deli Cook, this is what I do: Food Service Department Operations - I support food service department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Replenishment & Inventory Procedures -I support replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation. Equipment and Tools - I adhere to all proper equipment procedures, including cleaning and maintenance requirements. Food Production and Processing -I follow all company and food safety production guidelines for fresh food preparation, production and processing. I ensure all product produced for consumption is properly packaged/wrapped, weighed and/or priced, and labeled according to company and regulatory requirements. Department Cleaning Standards - I adhere to food service department cleaning standards, following company and food safety guidelines and using only approved equipment and cleaning chemicals for cleaning procedures within the department, including the production area and applicable service cases. Problem Solving - I clearly define issues upfront and then use critical thinking skills and logic to effectively obtain answers to questions through a conscious and organized manner. Safety/Quality Orientation - I consistently produce and emphasize the need to produce high quality products and services while being aware of the issues and following procedures that affect personal safety and the safety of others. As a Bakery/Deli Cook, this is how I do it: Building Relationships - I successfully initiate, develop, and foster relationships with others. I take a personal interest in the interests and ideas of others and treat others fairly, respectfully, and sincerely. I empathize with the emotions of others and consider things from other people's perspectives. Conscientiousness - I demonstrate responsible behavior, thoroughness of work, and dependability. I consistently demonstrate compliance with Harps' policies and procedures, including regular and timely attendance, adherence to dress code and ensuring a safe work environment, and a willingness to complete other duties as assigned. Customer Service/Hospitality - I completely understand what delivering more than expected means in regards to great customer service. I remove any barriers impeding customer service. I actively look for ways to help others by following our SMILE Program guidelines. Integrity - I demonstrate and act in accordance with an appropriate and sound set of values, beliefs, and business ethics. I am an honest person. Professionalism - I hold myself accountable by demonstrating a "no excuses" approach to my own attitude, performance, and results. I work in the best interest of Harps even when it involves putting individual needs aside. As a Bakery/Deli Cook, this is why I do it: Customer Focus - I anticipate and recognize customer needs and remain dedicated exceeding customer expectations. I use customer information to improve products and services. I continually strive to improve customer satisfaction. Respecting Others/Citizenship - I encourage an atmosphere of teamwork by my own actions. I support others, facilitate their work, and defend them when appropriate. I encourage cooperation and trust within a group. I show a high concern for the rights, values, and worth of others. I treat others fairly and consistently. I give appropriate attention toward the concerns expressed by others by empathizing with their emotions and considering things from their perspective. Supporting Harps' Mission Statement - With respect and support from my peers and supervisors, I strive daily to exceed my customers' expectations in an effort to support the Harps' Mission Statement - "Our mission is to provide the best overall value to our customers, building a reputation for competitive prices, product quality and freshness, friendly service and cleanliness." POSITION REQUIREMENTS: Must be at least 18 years of age. High school diploma or G.E.D. equivalent preferred. Prior work experience preferred but not required in food service (e.g. restaurant, deli, etc.) with ability to master menu recipes and communicate needs to management. Ability to work flexible schedule including evenings, weekends and holidays as needed. Adaptable to different situations and the ability to respond with flexibility to shifting priorities and rapid change. Ability to interpret, understand and follow instruction. Ability to complete tasks in a timely manner. Moves, lifts, carries and places merchandise and supplies weighing less than or equal to 50 pounds without assistance. Frequently reaches overhead and below the knees, including pushing, pulling, squatting, kneeling, bending, stooping, crouching and twisting with or without bearing weight. Occasionally required to climb. Continuous repetitive motion with hand(s) and arm(s), such as grasping, gripping and turning. Stands and/or walks continuously throughout shift. Visually locates merchandise and other objects, as well as verifies information, often in small print. May be exposed to all weather conditions (hot, cold, rain, snow, ice and wind) as well as, inside work with variations in heat, cold, dust and humidity. May be exposed to cleaning solvents or other chemicals. May be exposed to latex, eggs, nuts, soy and wheat. Employment at Harps may be contingent upon completion and our evaluation of a PEP survey, drug screen, employment reference check and criminal background check.
Mar 08, 2024
Full time
Bakery/Deli Cook Summary To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative. Bakery/Deli Cook: What I Do, How I Do It, and Why I do it As a Bakery/Deli Cook, this is what I do: Food Service Department Operations - I support food service department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Replenishment & Inventory Procedures -I support replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation. Equipment and Tools - I adhere to all proper equipment procedures, including cleaning and maintenance requirements. Food Production and Processing -I follow all company and food safety production guidelines for fresh food preparation, production and processing. I ensure all product produced for consumption is properly packaged/wrapped, weighed and/or priced, and labeled according to company and regulatory requirements. Department Cleaning Standards - I adhere to food service department cleaning standards, following company and food safety guidelines and using only approved equipment and cleaning chemicals for cleaning procedures within the department, including the production area and applicable service cases. Problem Solving - I clearly define issues upfront and then use critical thinking skills and logic to effectively obtain answers to questions through a conscious and organized manner. Safety/Quality Orientation - I consistently produce and emphasize the need to produce high quality products and services while being aware of the issues and following procedures that affect personal safety and the safety of others. As a Bakery/Deli Cook, this is how I do it: Building Relationships - I successfully initiate, develop, and foster relationships with others. I take a personal interest in the interests and ideas of others and treat others fairly, respectfully, and sincerely. I empathize with the emotions of others and consider things from other people's perspectives. Conscientiousness - I demonstrate responsible behavior, thoroughness of work, and dependability. I consistently demonstrate compliance with Harps' policies and procedures, including regular and timely attendance, adherence to dress code and ensuring a safe work environment, and a willingness to complete other duties as assigned. Customer Service/Hospitality - I completely understand what delivering more than expected means in regards to great customer service. I remove any barriers impeding customer service. I actively look for ways to help others by following our SMILE Program guidelines. Integrity - I demonstrate and act in accordance with an appropriate and sound set of values, beliefs, and business ethics. I am an honest person. Professionalism - I hold myself accountable by demonstrating a "no excuses" approach to my own attitude, performance, and results. I work in the best interest of Harps even when it involves putting individual needs aside. As a Bakery/Deli Cook, this is why I do it: Customer Focus - I anticipate and recognize customer needs and remain dedicated exceeding customer expectations. I use customer information to improve products and services. I continually strive to improve customer satisfaction. Respecting Others/Citizenship - I encourage an atmosphere of teamwork by my own actions. I support others, facilitate their work, and defend them when appropriate. I encourage cooperation and trust within a group. I show a high concern for the rights, values, and worth of others. I treat others fairly and consistently. I give appropriate attention toward the concerns expressed by others by empathizing with their emotions and considering things from their perspective. Supporting Harps' Mission Statement - With respect and support from my peers and supervisors, I strive daily to exceed my customers' expectations in an effort to support the Harps' Mission Statement - "Our mission is to provide the best overall value to our customers, building a reputation for competitive prices, product quality and freshness, friendly service and cleanliness." POSITION REQUIREMENTS: Must be at least 18 years of age. High school diploma or G.E.D. equivalent preferred. Prior work experience preferred but not required in food service (e.g. restaurant, deli, etc.) with ability to master menu recipes and communicate needs to management. Ability to work flexible schedule including evenings, weekends and holidays as needed. Adaptable to different situations and the ability to respond with flexibility to shifting priorities and rapid change. Ability to interpret, understand and follow instruction. Ability to complete tasks in a timely manner. Moves, lifts, carries and places merchandise and supplies weighing less than or equal to 50 pounds without assistance. Frequently reaches overhead and below the knees, including pushing, pulling, squatting, kneeling, bending, stooping, crouching and twisting with or without bearing weight. Occasionally required to climb. Continuous repetitive motion with hand(s) and arm(s), such as grasping, gripping and turning. Stands and/or walks continuously throughout shift. Visually locates merchandise and other objects, as well as verifies information, often in small print. May be exposed to all weather conditions (hot, cold, rain, snow, ice and wind) as well as, inside work with variations in heat, cold, dust and humidity. May be exposed to cleaning solvents or other chemicals. May be exposed to latex, eggs, nuts, soy and wheat. Employment at Harps may be contingent upon completion and our evaluation of a PEP survey, drug screen, employment reference check and criminal background check.
Bakery/Deli Cook Summary To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative. Bakery/Deli Cook: What I Do, How I Do It, and Why I do it As a Bakery/Deli Cook, this is what I do: Food Service Department Operations - I support food service department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Replenishment & Inventory Procedures -I support replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation. Equipment and Tools - I adhere to all proper equipment procedures, including cleaning and maintenance requirements. Food Production and Processing -I follow all company and food safety production guidelines for fresh food preparation, production and processing. I ensure all product produced for consumption is properly packaged/wrapped, weighed and/or priced, and labeled according to company and regulatory requirements. Department Cleaning Standards - I adhere to food service department cleaning standards, following company and food safety guidelines and using only approved equipment and cleaning chemicals for cleaning procedures within the department, including the production area and applicable service cases. Problem Solving - I clearly define issues upfront and then use critical thinking skills and logic to effectively obtain answers to questions through a conscious and organized manner. Safety/Quality Orientation - I consistently produce and emphasize the need to produce high quality products and services while being aware of the issues and following procedures that affect personal safety and the safety of others. As a Bakery/Deli Cook, this is how I do it: Building Relationships - I successfully initiate, develop, and foster relationships with others. I take a personal interest in the interests and ideas of others and treat others fairly, respectfully, and sincerely. I empathize with the emotions of others and consider things from other people's perspectives. Conscientiousness - I demonstrate responsible behavior, thoroughness of work, and dependability. I consistently demonstrate compliance with Harps' policies and procedures, including regular and timely attendance, adherence to dress code and ensuring a safe work environment, and a willingness to complete other duties as assigned. Customer Service/Hospitality - I completely understand what delivering more than expected means in regards to great customer service. I remove any barriers impeding customer service. I actively look for ways to help others by following our SMILE Program guidelines. Integrity - I demonstrate and act in accordance with an appropriate and sound set of values, beliefs, and business ethics. I am an honest person. Professionalism - I hold myself accountable by demonstrating a "no excuses" approach to my own attitude, performance, and results. I work in the best interest of Harps even when it involves putting individual needs aside. As a Bakery/Deli Cook, this is why I do it: Customer Focus - I anticipate and recognize customer needs and remain dedicated exceeding customer expectations. I use customer information to improve products and services. I continually strive to improve customer satisfaction. Respecting Others/Citizenship - I encourage an atmosphere of teamwork by my own actions. I support others, facilitate their work, and defend them when appropriate. I encourage cooperation and trust within a group. I show a high concern for the rights, values, and worth of others. I treat others fairly and consistently. I give appropriate attention toward the concerns expressed by others by empathizing with their emotions and considering things from their perspective. Supporting Harps' Mission Statement - With respect and support from my peers and supervisors, I strive daily to exceed my customers' expectations in an effort to support the Harps' Mission Statement - "Our mission is to provide the best overall value to our customers, building a reputation for competitive prices, product quality and freshness, friendly service and cleanliness." POSITION REQUIREMENTS: Must be at least 18 years of age. High school diploma or G.E.D. equivalent preferred. Prior work experience preferred but not required in food service (e.g. restaurant, deli, etc.) with ability to master menu recipes and communicate needs to management. Ability to work flexible schedule including evenings, weekends and holidays as needed. Adaptable to different situations and the ability to respond with flexibility to shifting priorities and rapid change. Ability to interpret, understand and follow instruction. Ability to complete tasks in a timely manner. Moves, lifts, carries and places merchandise and supplies weighing less than or equal to 50 pounds without assistance. Frequently reaches overhead and below the knees, including pushing, pulling, squatting, kneeling, bending, stooping, crouching and twisting with or without bearing weight. Occasionally required to climb. Continuous repetitive motion with hand(s) and arm(s), such as grasping, gripping and turning. Stands and/or walks continuously throughout shift. Visually locates merchandise and other objects, as well as verifies information, often in small print. May be exposed to all weather conditions (hot, cold, rain, snow, ice and wind) as well as, inside work with variations in heat, cold, dust and humidity. May be exposed to cleaning solvents or other chemicals. May be exposed to latex, eggs, nuts, soy and wheat. Employment at Harps may be contingent upon completion and our evaluation of a PEP survey, drug screen, employment reference check and criminal background check.
Mar 04, 2024
Full time
Bakery/Deli Cook Summary To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative. Bakery/Deli Cook: What I Do, How I Do It, and Why I do it As a Bakery/Deli Cook, this is what I do: Food Service Department Operations - I support food service department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. Replenishment & Inventory Procedures -I support replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation. Equipment and Tools - I adhere to all proper equipment procedures, including cleaning and maintenance requirements. Food Production and Processing -I follow all company and food safety production guidelines for fresh food preparation, production and processing. I ensure all product produced for consumption is properly packaged/wrapped, weighed and/or priced, and labeled according to company and regulatory requirements. Department Cleaning Standards - I adhere to food service department cleaning standards, following company and food safety guidelines and using only approved equipment and cleaning chemicals for cleaning procedures within the department, including the production area and applicable service cases. Problem Solving - I clearly define issues upfront and then use critical thinking skills and logic to effectively obtain answers to questions through a conscious and organized manner. Safety/Quality Orientation - I consistently produce and emphasize the need to produce high quality products and services while being aware of the issues and following procedures that affect personal safety and the safety of others. As a Bakery/Deli Cook, this is how I do it: Building Relationships - I successfully initiate, develop, and foster relationships with others. I take a personal interest in the interests and ideas of others and treat others fairly, respectfully, and sincerely. I empathize with the emotions of others and consider things from other people's perspectives. Conscientiousness - I demonstrate responsible behavior, thoroughness of work, and dependability. I consistently demonstrate compliance with Harps' policies and procedures, including regular and timely attendance, adherence to dress code and ensuring a safe work environment, and a willingness to complete other duties as assigned. Customer Service/Hospitality - I completely understand what delivering more than expected means in regards to great customer service. I remove any barriers impeding customer service. I actively look for ways to help others by following our SMILE Program guidelines. Integrity - I demonstrate and act in accordance with an appropriate and sound set of values, beliefs, and business ethics. I am an honest person. Professionalism - I hold myself accountable by demonstrating a "no excuses" approach to my own attitude, performance, and results. I work in the best interest of Harps even when it involves putting individual needs aside. As a Bakery/Deli Cook, this is why I do it: Customer Focus - I anticipate and recognize customer needs and remain dedicated exceeding customer expectations. I use customer information to improve products and services. I continually strive to improve customer satisfaction. Respecting Others/Citizenship - I encourage an atmosphere of teamwork by my own actions. I support others, facilitate their work, and defend them when appropriate. I encourage cooperation and trust within a group. I show a high concern for the rights, values, and worth of others. I treat others fairly and consistently. I give appropriate attention toward the concerns expressed by others by empathizing with their emotions and considering things from their perspective. Supporting Harps' Mission Statement - With respect and support from my peers and supervisors, I strive daily to exceed my customers' expectations in an effort to support the Harps' Mission Statement - "Our mission is to provide the best overall value to our customers, building a reputation for competitive prices, product quality and freshness, friendly service and cleanliness." POSITION REQUIREMENTS: Must be at least 18 years of age. High school diploma or G.E.D. equivalent preferred. Prior work experience preferred but not required in food service (e.g. restaurant, deli, etc.) with ability to master menu recipes and communicate needs to management. Ability to work flexible schedule including evenings, weekends and holidays as needed. Adaptable to different situations and the ability to respond with flexibility to shifting priorities and rapid change. Ability to interpret, understand and follow instruction. Ability to complete tasks in a timely manner. Moves, lifts, carries and places merchandise and supplies weighing less than or equal to 50 pounds without assistance. Frequently reaches overhead and below the knees, including pushing, pulling, squatting, kneeling, bending, stooping, crouching and twisting with or without bearing weight. Occasionally required to climb. Continuous repetitive motion with hand(s) and arm(s), such as grasping, gripping and turning. Stands and/or walks continuously throughout shift. Visually locates merchandise and other objects, as well as verifies information, often in small print. May be exposed to all weather conditions (hot, cold, rain, snow, ice and wind) as well as, inside work with variations in heat, cold, dust and humidity. May be exposed to cleaning solvents or other chemicals. May be exposed to latex, eggs, nuts, soy and wheat. Employment at Harps may be contingent upon completion and our evaluation of a PEP survey, drug screen, employment reference check and criminal background check.
Seeking individual who can install, repair, upgrade, and maintain electrical, hydraulic, pneumatic, and mechanical components of Equipment EQUIPMENT: High Volume Bakery Automated Handling & Packaging Automation Conveyor Systems: Roller, Belt, Feeders, Product Aligners, Tray orienters, Stack Lifting, Trash Dumping, Auto Washers, etc. Depanners: Shaker, Vacuum, Cyclone, Inverters, Sweepers, etc. Pan & Tray Coolers & Cleaners Pan & Tray Stackers & Unstackers Basket Handlers Slicers: Hinge, Butterfly, Full & Top Cutting; Reciprocating, etc. Baggers & Bag Sealers Machine Vision & X-Ray Inspection Equipment Box, Basket, Tray & Dolley Loaders: Check Weighing; Height Measurement; Pattern Forming; Orienters; etc. Box & Tray Formers: Card Inserters; Folders & Gluers; Labelers; etc. COMPONENTS: Mechanical: Belts, chains, bearings, gears, bushings, sprockets, motors, reducers, rollers, pivot wheels, slides, shoes, trays, tracks, pushers & assemblies, slats, tubes, chutes, stops, feeders, etc. Electrical & Digital: Power supplies, IO modules, relay contacts, push buttons, selector switches, proximity switches, photo sensors, analog sensors, measurement sensors, ultrasonic sensors, RFID trackers, cameras, etc. Hydraulic & Pneumatic: Cylinders, pistons, pumps, compressors, valves, connectors, filters, actuators, regulators, canisters & cartridges, etc. Generous hourly rates and OT opportunities. Medical, health, dental, and vision plans. Annual bonuses, PTO, matched 401(k), and more! For complete details contact James Franco at: ext 283 Or, submit resume online at: Or email to: Please reference when responding. Diedre Moire Corporation Diedre Moire Corporation, Inc. Diedremoire_dot_com WE ARE AN EQUAL OPPORTUNITY EMPLOYER and our employment decisions are made without regard to race, color, religion, age, sex, national origin, handicap, disability or marital status. We reasonably accommodate individuals with handicaps, disabilities and bona fide religious beliefs. Jobs Career Position Hiring. CONSIDERED EXPERIENCE INCLUDES: Regional Field Service Mechanic Tech Technician Engineer Maintenance Repair Maintain Install Troubleshoot Machine Repair Machinery High Volume Bakery Automated Handling & Packaging Automation DISCLAIMER: We will make every effort to consider applications for all available positions and shall use one or more of the contact methods and addresses indicated in resume or online application. Indicated location may be proximate or may be desirable point of embarkation for paid or unpaid relocation to another venue. Job descriptions may fit single or multiple presently available or anticipated positions and are NOT an offer of employment or contract implied or otherwise. Described compensation is not definite nor precise and may be estimated and approximate and is negotiable depending on market conditions and candidate availability and other factors and is solely at the discretion of employers. Linguistics used herein may use First Person Singular and First Person Plural grammatical person construction for and with the meaning of Third Person Singular and Third Person Plural references. We reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. Response to a specific posting or advertisement may result in consideration for other opportunities and not necessarily the incentive or basis of the response. Nothing herein is or may be considered a promise, guarantee, offer, pledge, agreement, contract, or oath. If you submit an application or resume which contains your email address, we will use that email address to communicate with you about this and other positions. We use an email quality control service to maintain security and a remove and dead address filter. To cancel receiving email communications, simply send an email from your address with the word "remove" in the subject line to Or, visit the website at jobbankremove_dot_com. If you have further concern regarding email received from us, call .
Mar 28, 2024
Seeking individual who can install, repair, upgrade, and maintain electrical, hydraulic, pneumatic, and mechanical components of Equipment EQUIPMENT: High Volume Bakery Automated Handling & Packaging Automation Conveyor Systems: Roller, Belt, Feeders, Product Aligners, Tray orienters, Stack Lifting, Trash Dumping, Auto Washers, etc. Depanners: Shaker, Vacuum, Cyclone, Inverters, Sweepers, etc. Pan & Tray Coolers & Cleaners Pan & Tray Stackers & Unstackers Basket Handlers Slicers: Hinge, Butterfly, Full & Top Cutting; Reciprocating, etc. Baggers & Bag Sealers Machine Vision & X-Ray Inspection Equipment Box, Basket, Tray & Dolley Loaders: Check Weighing; Height Measurement; Pattern Forming; Orienters; etc. Box & Tray Formers: Card Inserters; Folders & Gluers; Labelers; etc. COMPONENTS: Mechanical: Belts, chains, bearings, gears, bushings, sprockets, motors, reducers, rollers, pivot wheels, slides, shoes, trays, tracks, pushers & assemblies, slats, tubes, chutes, stops, feeders, etc. Electrical & Digital: Power supplies, IO modules, relay contacts, push buttons, selector switches, proximity switches, photo sensors, analog sensors, measurement sensors, ultrasonic sensors, RFID trackers, cameras, etc. Hydraulic & Pneumatic: Cylinders, pistons, pumps, compressors, valves, connectors, filters, actuators, regulators, canisters & cartridges, etc. Generous hourly rates and OT opportunities. Medical, health, dental, and vision plans. Annual bonuses, PTO, matched 401(k), and more! For complete details contact James Franco at: ext 283 Or, submit resume online at: Or email to: Please reference when responding. Diedre Moire Corporation Diedre Moire Corporation, Inc. Diedremoire_dot_com WE ARE AN EQUAL OPPORTUNITY EMPLOYER and our employment decisions are made without regard to race, color, religion, age, sex, national origin, handicap, disability or marital status. We reasonably accommodate individuals with handicaps, disabilities and bona fide religious beliefs. Jobs Career Position Hiring. CONSIDERED EXPERIENCE INCLUDES: Regional Field Service Mechanic Tech Technician Engineer Maintenance Repair Maintain Install Troubleshoot Machine Repair Machinery High Volume Bakery Automated Handling & Packaging Automation DISCLAIMER: We will make every effort to consider applications for all available positions and shall use one or more of the contact methods and addresses indicated in resume or online application. Indicated location may be proximate or may be desirable point of embarkation for paid or unpaid relocation to another venue. Job descriptions may fit single or multiple presently available or anticipated positions and are NOT an offer of employment or contract implied or otherwise. Described compensation is not definite nor precise and may be estimated and approximate and is negotiable depending on market conditions and candidate availability and other factors and is solely at the discretion of employers. Linguistics used herein may use First Person Singular and First Person Plural grammatical person construction for and with the meaning of Third Person Singular and Third Person Plural references. We reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. Response to a specific posting or advertisement may result in consideration for other opportunities and not necessarily the incentive or basis of the response. Nothing herein is or may be considered a promise, guarantee, offer, pledge, agreement, contract, or oath. If you submit an application or resume which contains your email address, we will use that email address to communicate with you about this and other positions. We use an email quality control service to maintain security and a remove and dead address filter. To cancel receiving email communications, simply send an email from your address with the word "remove" in the subject line to Or, visit the website at jobbankremove_dot_com. If you have further concern regarding email received from us, call .
United Way of Massachusetts Bay
Lynn, Massachusetts
2024 United Way AmeriCorps Fellow (6 Month Service Position) Begin Your Career in Education & Youth Development Today! Apply for the2024 School Year Contact Fatima Bintou Jallow, AmeriCorps Program Specialist, for more information at About United Way of Massachusetts Bay & Merrimack Valley: Together with thousands of volunteers, supporters, and advocates, we are building stronger neighborhoods by finding solutions, supporting programs, and fighting for the financial stability and educational success of every person in our community. About AmeriCorps and the United Way AmeriCorps Program: AmeriCorps, a federal agency, brings people together to tackle the country's most pressing challenges, through national service and volunteering. AmeriCorps Fellows serve with organizations dedicated to the improvement of communities. AmeriCorps helps make service to others a cornerstone of our national culture. The United Way AmeriCorps Program is an innovative education program focused on providing additional social-emotional learning (SEL) and academic support to multilingual students enrolled in grades K-12 in the communities of Lynn, Salem, and Gloucester, MA. United Way Fellows are placed at either a public school or nonprofit host site to serve alongside full-time staff to ensure multilingual learner students experience a sense of belonging and have opportunities to further develop their SEL skills like self-awareness, self-management, social awareness, relationship building, and responsible decision making, in both one-to-one and small group settings. United Way AmeriCorps Fellows beginning in this cohort complete 900 hours of full-time service from their start date in January 2024 to the end of their service term in July 2024 . Please Note: Fellows may extend their service for an additional full-time term of service from September 2024 to July 2025 based on performance during their first year of service. United Way AmeriCorps Fellow Key Responsibilities: Develop and support in-school or out-of-school-time programming for elementary, middle, or high school multilingual learner students by integrating positive social-emotional learning (SEL) practices in either 1:1 or small group settings Create meaningful relationships with both students and site staff Contribute to a positive school climate that celebrates diversity and cultivates a sense of belonging Collaborate with other site staff on special projects or initiatives as the individual site needs come up Essential Functions All UWMB AmeriCorps Fellows are expected to: Provide SEL support to a focus list of 20+ ML students at a host site Support educators/nonprofit staff in implementing site-wide initiatives that focus on SEL and benefit ML students Satisfactorily complete all projects assigned by the host site that benefits ML students Attend all United Way AmeriCorps training, learning sessions, and supervisory sessions Complete the required number of service and training hours as indicated by the United Way AmeriCorps position description (900 hours) Serve a schedule of full-time hours (equivalent of 8-hour days and 40-hour weeks to reach 900-hour goal) Complete all required AmeriCorps documentation including submitted bi-weekly Salesforce data trackers and Paylocity time sheets on time United Way AmeriCorps Public School Host Site Open Placements: Gloucester Public Schools - O'Maley Innovation Middle School Lynn Public Schools - Marshall Middle School Lynn Public Schools - Lynn English High School United Way AmeriCorps Nonprofit Host Site Open Placements : Cape Ann YMCA Youth Development Program, Gloucester, MA LEAP for Education DreamMore Program, Lynn, MA Required Qualifications: Must be a US Citizen or Permanent US Resident High School Diploma or GED or higher Above the age of 17 as of January 1, 2024 Preferred Qualifications: Experience with and/or commitment to youth development Interest in public schools and their development Passion for working at a public school Ability to work independently and as part of a team Desire to work with diverse people, organizations, and communities Commitment to service Invested in serving in a local North Shore community Positive attitude, solutions-oriented, and adaptability National Service Requirements: Complete a minimum of 900 hours of documented service over the course of six months as well as the full-term of service (January 2024 - July 2024) Attend all UW AmeriCorps team-wide training and learning sessions Complete all required AmeriCorps documentation and reporting United Way AmeriCorps Full-Time Fellow Benefits: Cost of Living Benefits $14,000 taxable living allowance paid in bi-weekly installments during the term of service ( Amount is adjusted if Fellow has a later start date than 2/9/2024) SNAP Benefit Eligibility Optional Childcare Benefits Education Benefits $3,697.50 taxable Segal Education Award upon completion of the full-time service term Education Loan Forbearance 25% Discount on Undergraduate and Graduate Classes in Partnership with Northeastern University Professional Development Benefits Justice, Equity, Diversity, and Inclusion Practices (JEDI) Youth Development including Proactive Behavior Management Support the academic needs of Multilingual Learners, including the Sheltered Immersion Observation Protocol (SIOP) Social-Emotional Learning (SEL) Trauma-Informed Care Data Collection and Analysis Resume and Cover Letter Writing Health & Wellness Benefits Mental Health and Counseling Services Optional Cigna Health, Dental, and Vision Insurance Free YMCA Membership Additional Benefits Access to the United Way network of nonprofit partners during and after service Microsoft Office 1 Year Subscription United Way Clothing United Way AmeriCorps Fellow Timeline: Application Deadline: January 12th, 2024 Applicants will be notified on a rolling basis as applications are reviewed by UW Program Staff Program Start and End Dates: January 29th to July 26th, 2024 Program Orientation Dates: January 29th-February 2nd, 2024 United Way of Massachusetts Bay is committed to fostering a work environment characterized by dignity and respect. Our workforce is diverse and is reflective of our community. We wish to celebrate our diversity and create an environment in which everyone's skills and talents are best utilized to help us achieve our goals. Discrimination of any kind is not consistent with our mission and values and will not be tolerated. United Way is committed to the inclusion of people with disabilities as members and provides reasonable accommodations for the application process, interviews, and service upon request Please Note: Position is available pending confirmation of Federal funding. Job Posted by ApplicantPro
Mar 27, 2024
Full time
2024 United Way AmeriCorps Fellow (6 Month Service Position) Begin Your Career in Education & Youth Development Today! Apply for the2024 School Year Contact Fatima Bintou Jallow, AmeriCorps Program Specialist, for more information at About United Way of Massachusetts Bay & Merrimack Valley: Together with thousands of volunteers, supporters, and advocates, we are building stronger neighborhoods by finding solutions, supporting programs, and fighting for the financial stability and educational success of every person in our community. About AmeriCorps and the United Way AmeriCorps Program: AmeriCorps, a federal agency, brings people together to tackle the country's most pressing challenges, through national service and volunteering. AmeriCorps Fellows serve with organizations dedicated to the improvement of communities. AmeriCorps helps make service to others a cornerstone of our national culture. The United Way AmeriCorps Program is an innovative education program focused on providing additional social-emotional learning (SEL) and academic support to multilingual students enrolled in grades K-12 in the communities of Lynn, Salem, and Gloucester, MA. United Way Fellows are placed at either a public school or nonprofit host site to serve alongside full-time staff to ensure multilingual learner students experience a sense of belonging and have opportunities to further develop their SEL skills like self-awareness, self-management, social awareness, relationship building, and responsible decision making, in both one-to-one and small group settings. United Way AmeriCorps Fellows beginning in this cohort complete 900 hours of full-time service from their start date in January 2024 to the end of their service term in July 2024 . Please Note: Fellows may extend their service for an additional full-time term of service from September 2024 to July 2025 based on performance during their first year of service. United Way AmeriCorps Fellow Key Responsibilities: Develop and support in-school or out-of-school-time programming for elementary, middle, or high school multilingual learner students by integrating positive social-emotional learning (SEL) practices in either 1:1 or small group settings Create meaningful relationships with both students and site staff Contribute to a positive school climate that celebrates diversity and cultivates a sense of belonging Collaborate with other site staff on special projects or initiatives as the individual site needs come up Essential Functions All UWMB AmeriCorps Fellows are expected to: Provide SEL support to a focus list of 20+ ML students at a host site Support educators/nonprofit staff in implementing site-wide initiatives that focus on SEL and benefit ML students Satisfactorily complete all projects assigned by the host site that benefits ML students Attend all United Way AmeriCorps training, learning sessions, and supervisory sessions Complete the required number of service and training hours as indicated by the United Way AmeriCorps position description (900 hours) Serve a schedule of full-time hours (equivalent of 8-hour days and 40-hour weeks to reach 900-hour goal) Complete all required AmeriCorps documentation including submitted bi-weekly Salesforce data trackers and Paylocity time sheets on time United Way AmeriCorps Public School Host Site Open Placements: Gloucester Public Schools - O'Maley Innovation Middle School Lynn Public Schools - Marshall Middle School Lynn Public Schools - Lynn English High School United Way AmeriCorps Nonprofit Host Site Open Placements : Cape Ann YMCA Youth Development Program, Gloucester, MA LEAP for Education DreamMore Program, Lynn, MA Required Qualifications: Must be a US Citizen or Permanent US Resident High School Diploma or GED or higher Above the age of 17 as of January 1, 2024 Preferred Qualifications: Experience with and/or commitment to youth development Interest in public schools and their development Passion for working at a public school Ability to work independently and as part of a team Desire to work with diverse people, organizations, and communities Commitment to service Invested in serving in a local North Shore community Positive attitude, solutions-oriented, and adaptability National Service Requirements: Complete a minimum of 900 hours of documented service over the course of six months as well as the full-term of service (January 2024 - July 2024) Attend all UW AmeriCorps team-wide training and learning sessions Complete all required AmeriCorps documentation and reporting United Way AmeriCorps Full-Time Fellow Benefits: Cost of Living Benefits $14,000 taxable living allowance paid in bi-weekly installments during the term of service ( Amount is adjusted if Fellow has a later start date than 2/9/2024) SNAP Benefit Eligibility Optional Childcare Benefits Education Benefits $3,697.50 taxable Segal Education Award upon completion of the full-time service term Education Loan Forbearance 25% Discount on Undergraduate and Graduate Classes in Partnership with Northeastern University Professional Development Benefits Justice, Equity, Diversity, and Inclusion Practices (JEDI) Youth Development including Proactive Behavior Management Support the academic needs of Multilingual Learners, including the Sheltered Immersion Observation Protocol (SIOP) Social-Emotional Learning (SEL) Trauma-Informed Care Data Collection and Analysis Resume and Cover Letter Writing Health & Wellness Benefits Mental Health and Counseling Services Optional Cigna Health, Dental, and Vision Insurance Free YMCA Membership Additional Benefits Access to the United Way network of nonprofit partners during and after service Microsoft Office 1 Year Subscription United Way Clothing United Way AmeriCorps Fellow Timeline: Application Deadline: January 12th, 2024 Applicants will be notified on a rolling basis as applications are reviewed by UW Program Staff Program Start and End Dates: January 29th to July 26th, 2024 Program Orientation Dates: January 29th-February 2nd, 2024 United Way of Massachusetts Bay is committed to fostering a work environment characterized by dignity and respect. Our workforce is diverse and is reflective of our community. We wish to celebrate our diversity and create an environment in which everyone's skills and talents are best utilized to help us achieve our goals. Discrimination of any kind is not consistent with our mission and values and will not be tolerated. United Way is committed to the inclusion of people with disabilities as members and provides reasonable accommodations for the application process, interviews, and service upon request Please Note: Position is available pending confirmation of Federal funding. Job Posted by ApplicantPro
Unit Description: If you are looking for an exciting new opportunity with potential to grow your career while supporting the young men and women who protect our country, this is the job for you! $2,500 Sign On Bonus plus Relocation Offered Sodexo Government Services has an exciting opportunity for a General Manager 2 to be part of a growing division. Sodexo is seeking a General Manager 2 - Food to lead the operation at Ellsworth AFB located in Rapid City, South Dakota . There is great satisfaction from serving those that serve and it is core to our mission to "Improve the Quality of Daily Life for Everyone We Serve." This position will be responsible for the day to day operations of an Air Force Dining Facility located on the base working with subcontractor and military Airmen personnel. Rapid City lies east of Black Hills National Forest in western South Dakota. It's known as a gateway to Mt. Rushmore, the massive iconic sculpture of 4 U.S. presidents. "City of Presidents," a series of life-size statues that spans several blocks downtown. Some of the top attractions in Rapid City and its surrounding areas are Storybook Island, Bear Country USA, Reptile Gardens, Badlands National Park, The Museum of Geology, and Dinosaur Park. The Food General Manager 2 will report to the district manager and will have oversight of an Executive Chef, and a Subcontractor manager. The GM will also support various assignments as directed by the district manager within our Air force contract. Sodexo's Air Force contract continues to grow, there will be a great opportunity for this position to grow while leading the charge at this new account. We are looking for General Manager 2 candidates who will: • Have oversight of day-to day operations • Strong contract management/compliance experience • Deliver high quality food service • Achieve company financial targets and goals • Develop and maintain client and customer relations • Develop strategic plans • Create a positive and enjoyable environment • Ensure Sodexo Standards and Air Force Standards are met The ideal candidate: • Has a work history demonstrating strong leadership skills • Has a strong background in food safety and sanitation compliance • Has history and knowledge of working in a Union environment • Has the ability to manage multiple priorities, demonstrate professional communication skills and has a passion for a high level of customer service • Can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Working for Sodexo at Government and Agency locations allows you to provide logistical support for combat missions abroad and for day-to-day management during training periods at home. Across America and around the world, our service offering combines facility and food services together as a customer-centric management solution. Today, we are entrusted with a workforce of a quarter million men and women in public service across 150 government sites and agencies. Our teams engage with international alliances and partners to ensure that those we serve have what they need to achieve peak performance. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Mar 25, 2024
Full time
Unit Description: If you are looking for an exciting new opportunity with potential to grow your career while supporting the young men and women who protect our country, this is the job for you! $2,500 Sign On Bonus plus Relocation Offered Sodexo Government Services has an exciting opportunity for a General Manager 2 to be part of a growing division. Sodexo is seeking a General Manager 2 - Food to lead the operation at Ellsworth AFB located in Rapid City, South Dakota . There is great satisfaction from serving those that serve and it is core to our mission to "Improve the Quality of Daily Life for Everyone We Serve." This position will be responsible for the day to day operations of an Air Force Dining Facility located on the base working with subcontractor and military Airmen personnel. Rapid City lies east of Black Hills National Forest in western South Dakota. It's known as a gateway to Mt. Rushmore, the massive iconic sculpture of 4 U.S. presidents. "City of Presidents," a series of life-size statues that spans several blocks downtown. Some of the top attractions in Rapid City and its surrounding areas are Storybook Island, Bear Country USA, Reptile Gardens, Badlands National Park, The Museum of Geology, and Dinosaur Park. The Food General Manager 2 will report to the district manager and will have oversight of an Executive Chef, and a Subcontractor manager. The GM will also support various assignments as directed by the district manager within our Air force contract. Sodexo's Air Force contract continues to grow, there will be a great opportunity for this position to grow while leading the charge at this new account. We are looking for General Manager 2 candidates who will: • Have oversight of day-to day operations • Strong contract management/compliance experience • Deliver high quality food service • Achieve company financial targets and goals • Develop and maintain client and customer relations • Develop strategic plans • Create a positive and enjoyable environment • Ensure Sodexo Standards and Air Force Standards are met The ideal candidate: • Has a work history demonstrating strong leadership skills • Has a strong background in food safety and sanitation compliance • Has history and knowledge of working in a Union environment • Has the ability to manage multiple priorities, demonstrate professional communication skills and has a passion for a high level of customer service • Can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Working for Sodexo at Government and Agency locations allows you to provide logistical support for combat missions abroad and for day-to-day management during training periods at home. Across America and around the world, our service offering combines facility and food services together as a customer-centric management solution. Today, we are entrusted with a workforce of a quarter million men and women in public service across 150 government sites and agencies. Our teams engage with international alliances and partners to ensure that those we serve have what they need to achieve peak performance. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Hourly Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has a key presence in Barcelona. Highgate's portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Graduate Roosevelt Island is part of the Graduate Hotels collection located on the Cornell Tech Campus on Roosevelt Island, serving as the island's first hotel and marking the brand's debut in New York City. Architecturally designed by internationally renowned design firm, Snøhetta, and interior design from Graduate Hotels' in-house team, the hotel blends Old School and New Age, taking inspiration from both the rich history of Roosevelt Island and the future of technology that the Cornell campus embodies. The futuristic, fashionable and the functional meld to create a space that's bright, open and always interesting. The crown jewel of the property is the Panorama Room, the stunning 168-seat rooftop bar and lounge designed by James Beard Foundation Award-winning design firm, Parts and Labor Design, this venue evokes a sense of cinematic drama inspired by futurism creating a true destination for fashion-forward elegance in an intimate space all set against unobstructed city views. The Server is expected to provide timely, courteous service with guest satisfaction as the primary goal. He/she is responsible for promotion of specials and up selling. Complete opening/closing checklist according to standards. Welcome guests, take their drink orders relay order to bartender, process order, deliver order to guest and receive payment for order. Have knowledge of which garnishes go in each drink. Process credit card and room charges. Clear and clean tables when guests leave, return glasses to be washed. Keep lounge area clean and free from debris at all times. Follow all cash handling policies, and prepare closing report for night audit. Perform all side work duties according to the schedule. Full knowledge of state liquor laws. Be familiar with the computer system. Help the bartender prepare drinks when needed. Assist bartender with hors d'oeuvres tables for cocktail hour in set up and breakdown. Ensure overall guest satisfaction. High school diploma or equivalent and/or experience in a hotel or a related field preferred. Must be of legal age to serve alcoholic beverages, according to local state laws. Flexible and long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand during entire shift. Must be able to effectively communicate, both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Hourly Wage ($14.6260/hour) Tipped Position
Mar 24, 2024
Full time
Hourly Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has a key presence in Barcelona. Highgate's portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Graduate Roosevelt Island is part of the Graduate Hotels collection located on the Cornell Tech Campus on Roosevelt Island, serving as the island's first hotel and marking the brand's debut in New York City. Architecturally designed by internationally renowned design firm, Snøhetta, and interior design from Graduate Hotels' in-house team, the hotel blends Old School and New Age, taking inspiration from both the rich history of Roosevelt Island and the future of technology that the Cornell campus embodies. The futuristic, fashionable and the functional meld to create a space that's bright, open and always interesting. The crown jewel of the property is the Panorama Room, the stunning 168-seat rooftop bar and lounge designed by James Beard Foundation Award-winning design firm, Parts and Labor Design, this venue evokes a sense of cinematic drama inspired by futurism creating a true destination for fashion-forward elegance in an intimate space all set against unobstructed city views. The Server is expected to provide timely, courteous service with guest satisfaction as the primary goal. He/she is responsible for promotion of specials and up selling. Complete opening/closing checklist according to standards. Welcome guests, take their drink orders relay order to bartender, process order, deliver order to guest and receive payment for order. Have knowledge of which garnishes go in each drink. Process credit card and room charges. Clear and clean tables when guests leave, return glasses to be washed. Keep lounge area clean and free from debris at all times. Follow all cash handling policies, and prepare closing report for night audit. Perform all side work duties according to the schedule. Full knowledge of state liquor laws. Be familiar with the computer system. Help the bartender prepare drinks when needed. Assist bartender with hors d'oeuvres tables for cocktail hour in set up and breakdown. Ensure overall guest satisfaction. High school diploma or equivalent and/or experience in a hotel or a related field preferred. Must be of legal age to serve alcoholic beverages, according to local state laws. Flexible and long hours sometimes required. Light work - Exerting up to 20 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand during entire shift. Must be able to effectively communicate, both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Hourly Wage ($14.6260/hour) Tipped Position
We're seeking a Butcher to join us at Banff Hospitality Collective! Banff Hospitality Collective or as we like to call it 'BHC', is a multi-concept restaurant and entertainment company with 15 venues and counting. All our venues are unique in their own right but have a few things in common: 1. They are all located in downtown Banff. 2. Serve amazing food and beverage 3. Have wicked atmospheres powered by even cooler people. Want to know more? Check us out here: We Love Perks! This Position Includes: Great salaries + tips $200 Welcome Gift Card to use at any BHC Venue 50% off food, bottles of wine & sake for yourself + a guest at all BHC venues Learning & Development allowance Cell phone allowance Extended health benefits with premiums completely paid for by BHC after 3 months RRSP matching program after 3 months Short Term & Long Term Disability coverage after 3 months 3 weeks paid vacation + statutory holidays Paid community volunteer time Affordable manager housing may be available What You'll Do: Contribute to the success of the company by managing all butchery operations across Banff Hospitality Collective venues Using your eye for the details you work with the Chef team to maintain kitchen organization, efficiency, and ensure quality and standards are met You use your exceptional communication and leadership skills to oversee all butchery production, train team members, and liaise with the Chef team You don't quite predict the future, but you do make sure your work stations are stocked with what is needed, and coordinate ordering of supplies to meet program needs, on budget and on time This role helps keep the kitchen going; managing food and product ordering, keeping detailed records, minimizing waste, and verifying that food storage is consistently well-managed and meets all regulatory and corporate standards You enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen and butchery equipment and machinery (bandsaw, dry aged fridge, etc.), and you ensure compliance with operational standards, company policies, federal/provincial/local laws, and ordinances Other duties as assigned What You Have: Strong knowledge of different cuts and preparation of beef meat 2+ years of experience as a Butcher with a passion for the craft of butchery Ability to work in a fast-paced kitchen environment while maintaining high standards for H&S practices You're not only an amazing team player but also have a knack for bringing others together to work towards a common goal Connecting with people and building trusting relationships comes easy to you You have excellent communication skills and understand the importance of effective communication and workplace culture Ability to take a step back to look at things from other perspectives and be open to a different way You are proactive and take initiative with the ability to work independently Ability to work with people sensitively, tactfully, diplomatically, and professionally at all times Flexible schedule required Banff Hospitality Collective is: Balkan Restaurant Chuck's Steakhouse High Rollers Magpie & Stump Park Distillery Restaurant & Bar The Bear Street Tavern The Bison Restaurant + Terrace The Eddie Burger Bar The Maple Leaf Grill and Lounge Three Bears Brewery & Restaurant Hello Sunshine Lupo Italian Bluebird Restaurant Are you ready to join us at Banff's most iconic and popular downtown restaurants? BHC is an equal opportunity employer. We are committed to employing a diverse workforce and value applicants with a diverse range of skills, experiences and competencies, and encourage all qualified individuals to apply. If you are invited to participate in the hiring process and require an accommodation request, please let us know in advance by responding to the invite email. Applicants must be legally eligible to work in Canada.
Mar 23, 2024
Full time
We're seeking a Butcher to join us at Banff Hospitality Collective! Banff Hospitality Collective or as we like to call it 'BHC', is a multi-concept restaurant and entertainment company with 15 venues and counting. All our venues are unique in their own right but have a few things in common: 1. They are all located in downtown Banff. 2. Serve amazing food and beverage 3. Have wicked atmospheres powered by even cooler people. Want to know more? Check us out here: We Love Perks! This Position Includes: Great salaries + tips $200 Welcome Gift Card to use at any BHC Venue 50% off food, bottles of wine & sake for yourself + a guest at all BHC venues Learning & Development allowance Cell phone allowance Extended health benefits with premiums completely paid for by BHC after 3 months RRSP matching program after 3 months Short Term & Long Term Disability coverage after 3 months 3 weeks paid vacation + statutory holidays Paid community volunteer time Affordable manager housing may be available What You'll Do: Contribute to the success of the company by managing all butchery operations across Banff Hospitality Collective venues Using your eye for the details you work with the Chef team to maintain kitchen organization, efficiency, and ensure quality and standards are met You use your exceptional communication and leadership skills to oversee all butchery production, train team members, and liaise with the Chef team You don't quite predict the future, but you do make sure your work stations are stocked with what is needed, and coordinate ordering of supplies to meet program needs, on budget and on time This role helps keep the kitchen going; managing food and product ordering, keeping detailed records, minimizing waste, and verifying that food storage is consistently well-managed and meets all regulatory and corporate standards You enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen and butchery equipment and machinery (bandsaw, dry aged fridge, etc.), and you ensure compliance with operational standards, company policies, federal/provincial/local laws, and ordinances Other duties as assigned What You Have: Strong knowledge of different cuts and preparation of beef meat 2+ years of experience as a Butcher with a passion for the craft of butchery Ability to work in a fast-paced kitchen environment while maintaining high standards for H&S practices You're not only an amazing team player but also have a knack for bringing others together to work towards a common goal Connecting with people and building trusting relationships comes easy to you You have excellent communication skills and understand the importance of effective communication and workplace culture Ability to take a step back to look at things from other perspectives and be open to a different way You are proactive and take initiative with the ability to work independently Ability to work with people sensitively, tactfully, diplomatically, and professionally at all times Flexible schedule required Banff Hospitality Collective is: Balkan Restaurant Chuck's Steakhouse High Rollers Magpie & Stump Park Distillery Restaurant & Bar The Bear Street Tavern The Bison Restaurant + Terrace The Eddie Burger Bar The Maple Leaf Grill and Lounge Three Bears Brewery & Restaurant Hello Sunshine Lupo Italian Bluebird Restaurant Are you ready to join us at Banff's most iconic and popular downtown restaurants? BHC is an equal opportunity employer. We are committed to employing a diverse workforce and value applicants with a diverse range of skills, experiences and competencies, and encourage all qualified individuals to apply. If you are invited to participate in the hiring process and require an accommodation request, please let us know in advance by responding to the invite email. Applicants must be legally eligible to work in Canada.
Work with HistoriCorps! HistoriCorps is a nationally recognized nonprofit organization whose mission is to foster a preservation ethic by engaging volunteers in saving historic places. What HistoriCorps Does Saves historic buildings Teaches volunteers traditional building skills Provides a unique all-inclusive volunteer experience on public lands for people of all ages and from all walks of life. Program Description We are looking for a few good cooks who love old buildings and camping in the wilderness, or young historic preservationists who love cooking and want a full immersion hands-on work experience! If you love cooking for others and want to work on historic buildings, or you are studying or working toward a career in historic preservation, and you love to cook, come spend a season with HistoriCorps. Though scopes of work vary, HistoriCorps projects cover a range of historic structures. Staff will work with volunteers to restore/rehabilitate multiple historic log, stone, adobe, and frame buildings that were originally used as ranger stations, guard stations, cow camps, and miner cabins. The buildings are all located on America's spectacular public lands (BLM, NPS, USFS, state lands). Typically, volunteers are with HistoriCorps for five-day sessions, camping close to the project sites. HistoriCorps provides its volunteers with three hearty meals a day in exchange for their contributions to the completion of detailed scopes of work. Position Description Crew Leaders will work at the direction of and assist the Project Supervisor on all aspects of HistoriCorps projects. They will also maintain a welcoming and professional crew camp and kitchen. HistoriCorps' Field Staff positions, including that of Crew Leader, are seasonal in nature and do not offer year-round employment. Seasons for new Crew Leaders will start as early as May and end as late as November; returning Crew Leaders' seasons can start as early as February. Specific responsibilities include, but are not limited to the following: Adhering to and continually promoting a culture of safety on the worksite and in the camping area; Driving HistoriCorps trucks and equipment trailers to job sites, often at great distances in between projects; Planning, purchasing and preparing 3 meals a day in a camp kitchen for as many as 10 volunteers and paid crew; Providing a safe, hygienic, clean, bear-proof camp kitchen in compliance with established food handling guidelines; Assisting the Project Supervisor to plan and coordinate tasks for volunteer, student, and youth crews; Working alongside volunteers on tasks as designated by the Project Supervisor; Serving as a liaison between volunteer crews and the Project Supervisor; Assisting with natural and cultural resources compliance such as seasonal fire bans, campground rules and regulations, and federal and state agencies' historic preservation criteria and provisions. Required Skills and Qualifications The ability and aptitude to cook, and enjoy cooking, meals for large groups (8-18 people at a time) in an outdoor kitchen without electricity or running water; Infusing in others your enthusiasm for the wilderness and historic resources; Work well in immersive group settings; An aptitude and unflappable enthusiasm for working long days (12+ hours) outdoors in variable weather in backcountry and other remote locations; Able to live and work in a remote and/or backcountry setting (i.e. tents) for up to 14 days at a time; At least 21 years old with a valid driver's license and a good driving record; A rudimentary knowledge of hand tools and the building trades, and a willingness to learn; Strong communication and conflict resolution skills. The preferred candidate will: Possess rudimentary building trade skills and a positive attitude toward old buildings; Demonstrate a high aptitude for culinary endeavors; Have previous leadership experience with conservation or similar volunteer work crews, ideally in remote and/or backcountry settings; Be First Aid or First Responder certified. Successful Crew Leaders will benefit from: Exposure to the preservation trades, outdoor adventure programs, historic resources management, and volunteer/crew leadership; Significant experience in cooking for groups in remote settings. Level 1 Crew Leaders will focus on managing camp and kitchen, with introductory level training in preservation techniques. Level 2 Crew Leaders will have made camp and kitchen management "second nature" and, while still being responsible for camp and kitchen, will be ready to further develop their experience in preservation techniques and crew management. Level 3 Crew Leaders will continue to be responsible for the camp and kitchen. They will have demonstrated significant progress toward becoming a leader on the job site and will have some level of competence in leading crews in accomplishing less-complex scopes of work. $150 - $200 per day commensurate with experience.
Mar 22, 2024
Full time
Work with HistoriCorps! HistoriCorps is a nationally recognized nonprofit organization whose mission is to foster a preservation ethic by engaging volunteers in saving historic places. What HistoriCorps Does Saves historic buildings Teaches volunteers traditional building skills Provides a unique all-inclusive volunteer experience on public lands for people of all ages and from all walks of life. Program Description We are looking for a few good cooks who love old buildings and camping in the wilderness, or young historic preservationists who love cooking and want a full immersion hands-on work experience! If you love cooking for others and want to work on historic buildings, or you are studying or working toward a career in historic preservation, and you love to cook, come spend a season with HistoriCorps. Though scopes of work vary, HistoriCorps projects cover a range of historic structures. Staff will work with volunteers to restore/rehabilitate multiple historic log, stone, adobe, and frame buildings that were originally used as ranger stations, guard stations, cow camps, and miner cabins. The buildings are all located on America's spectacular public lands (BLM, NPS, USFS, state lands). Typically, volunteers are with HistoriCorps for five-day sessions, camping close to the project sites. HistoriCorps provides its volunteers with three hearty meals a day in exchange for their contributions to the completion of detailed scopes of work. Position Description Crew Leaders will work at the direction of and assist the Project Supervisor on all aspects of HistoriCorps projects. They will also maintain a welcoming and professional crew camp and kitchen. HistoriCorps' Field Staff positions, including that of Crew Leader, are seasonal in nature and do not offer year-round employment. Seasons for new Crew Leaders will start as early as May and end as late as November; returning Crew Leaders' seasons can start as early as February. Specific responsibilities include, but are not limited to the following: Adhering to and continually promoting a culture of safety on the worksite and in the camping area; Driving HistoriCorps trucks and equipment trailers to job sites, often at great distances in between projects; Planning, purchasing and preparing 3 meals a day in a camp kitchen for as many as 10 volunteers and paid crew; Providing a safe, hygienic, clean, bear-proof camp kitchen in compliance with established food handling guidelines; Assisting the Project Supervisor to plan and coordinate tasks for volunteer, student, and youth crews; Working alongside volunteers on tasks as designated by the Project Supervisor; Serving as a liaison between volunteer crews and the Project Supervisor; Assisting with natural and cultural resources compliance such as seasonal fire bans, campground rules and regulations, and federal and state agencies' historic preservation criteria and provisions. Required Skills and Qualifications The ability and aptitude to cook, and enjoy cooking, meals for large groups (8-18 people at a time) in an outdoor kitchen without electricity or running water; Infusing in others your enthusiasm for the wilderness and historic resources; Work well in immersive group settings; An aptitude and unflappable enthusiasm for working long days (12+ hours) outdoors in variable weather in backcountry and other remote locations; Able to live and work in a remote and/or backcountry setting (i.e. tents) for up to 14 days at a time; At least 21 years old with a valid driver's license and a good driving record; A rudimentary knowledge of hand tools and the building trades, and a willingness to learn; Strong communication and conflict resolution skills. The preferred candidate will: Possess rudimentary building trade skills and a positive attitude toward old buildings; Demonstrate a high aptitude for culinary endeavors; Have previous leadership experience with conservation or similar volunteer work crews, ideally in remote and/or backcountry settings; Be First Aid or First Responder certified. Successful Crew Leaders will benefit from: Exposure to the preservation trades, outdoor adventure programs, historic resources management, and volunteer/crew leadership; Significant experience in cooking for groups in remote settings. Level 1 Crew Leaders will focus on managing camp and kitchen, with introductory level training in preservation techniques. Level 2 Crew Leaders will have made camp and kitchen management "second nature" and, while still being responsible for camp and kitchen, will be ready to further develop their experience in preservation techniques and crew management. Level 3 Crew Leaders will continue to be responsible for the camp and kitchen. They will have demonstrated significant progress toward becoming a leader on the job site and will have some level of competence in leading crews in accomplishing less-complex scopes of work. $150 - $200 per day commensurate with experience.
Diedre Moire Corporation, Inc
Saint Paul, Minnesota
REGIONAL TRAVEL Provide installation and repair services for various Food packaging machinery and related components: Travel to facilities and install new machinery. Set up and calibrate hydraulic, pneumatic, digital, and electrical systems. Provide users with instructions for equipment operation. Document work for billing and maintenance records. MACHINES: Nugget, Tablet, Biscuit and Bar Wrappers, Twisters & Sealers Paper, Foil & Film Slitters & Die Cutters Horizontal Flow Wrappers Vertical Flow Wrappers Shrink Wrappers Pouch Fillers & Sealers Form Fill Sealers Load Distribution-Balancing Conveyor Sorters Buffering Gondolas Slug Loaders Printers, Coders & Labelers MACHINE COMPONENTS & SUB SYSTEMS: Multi-Axis Linear and Rotary Motion Mechanisms Programmable Logic Controllers - PLCs Human Machine Interfaces - HMIs Digital Displays Actuators Sensors Machine Vision Systems Laser Scanners & Readers Printers High speed motors Servos Gearboxes, Rollers, Bearings, etc. Variable Speed Drives & Frequency Controllers VFD Cooling Systems Hydraulic Systems Pneumatic Systems Electrical Systems and Power Supplies High growth potential opportunity comes with a competitive compensation package, full medical and disability benefits, bonuses, commissions, 401(k) savings plan, paid training, generous paid time off, company vehicle, and more! For complete details contact Christopher Moreno at: ext 264 Or submit resume online at: Or email to: Please reference when responding. Diedre Moire Corporation, Inc. Diedremoire_dot_com WE ARE AN EQUAL OPPORTUNITY EMPLOYER and our employment decisions are made without regard to race, color, religion, age, sex, national origin, handicap, disability or marital status. We reasonably accommodate individuals with handicaps, disabilities and bona fide religious beliefs. Jobs Career Position Hiring. CONSIDERED EXPERIENCE INCLUDES: Field Service Technician Mechanic Automated Candy & Protein Bar Food Packaging Lines Maintenance Repair Installation Machinery Flow Wrappers Pouchers PLCs HMIs Servos Motion Controls Hydraulics Pneumatics DISCLAIMER: We will make every effort to consider applications for all available positions and shall use one or more of the contact methods and addresses indicated in resume or online application. Indicated location may be proximate or may be desirable point of embarkation for paid or unpaid relocation to another venue. Job descriptions may fit single or multiple presently available or anticipated positions and are NOT an offer of employment or contract implied or otherwise. Described compensation is not definite nor precise and may be estimated and approximate and is negotiable depending on market conditions and candidate availability and other factors and is solely at the discretion of employers. Linguistics used herein may use First Person Singular and First Person Plural grammatical person construction for and with the meaning of Third Person Singular and Third Person Plural references. We reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. Response to a specific posting or advertisement may result in consideration for other opportunities and not necessarily the incentive or basis of the response. Nothing herein is or may be considered a promise, guarantee, offer, pledge, agreement, contract, or oath. If you submit an application or resume which contains your email address, we will use that email address to communicate with you about this and other positions. We use an email quality control service to maintain security and a remove and dead address filter. To cancel receiving email communications, simply send an email from your address with the word "remove" in the subject line to Or, visit the website at jobbankremove_dot_com. If you have further concern regarding email received from us, call .
Mar 22, 2024
REGIONAL TRAVEL Provide installation and repair services for various Food packaging machinery and related components: Travel to facilities and install new machinery. Set up and calibrate hydraulic, pneumatic, digital, and electrical systems. Provide users with instructions for equipment operation. Document work for billing and maintenance records. MACHINES: Nugget, Tablet, Biscuit and Bar Wrappers, Twisters & Sealers Paper, Foil & Film Slitters & Die Cutters Horizontal Flow Wrappers Vertical Flow Wrappers Shrink Wrappers Pouch Fillers & Sealers Form Fill Sealers Load Distribution-Balancing Conveyor Sorters Buffering Gondolas Slug Loaders Printers, Coders & Labelers MACHINE COMPONENTS & SUB SYSTEMS: Multi-Axis Linear and Rotary Motion Mechanisms Programmable Logic Controllers - PLCs Human Machine Interfaces - HMIs Digital Displays Actuators Sensors Machine Vision Systems Laser Scanners & Readers Printers High speed motors Servos Gearboxes, Rollers, Bearings, etc. Variable Speed Drives & Frequency Controllers VFD Cooling Systems Hydraulic Systems Pneumatic Systems Electrical Systems and Power Supplies High growth potential opportunity comes with a competitive compensation package, full medical and disability benefits, bonuses, commissions, 401(k) savings plan, paid training, generous paid time off, company vehicle, and more! For complete details contact Christopher Moreno at: ext 264 Or submit resume online at: Or email to: Please reference when responding. Diedre Moire Corporation, Inc. Diedremoire_dot_com WE ARE AN EQUAL OPPORTUNITY EMPLOYER and our employment decisions are made without regard to race, color, religion, age, sex, national origin, handicap, disability or marital status. We reasonably accommodate individuals with handicaps, disabilities and bona fide religious beliefs. Jobs Career Position Hiring. CONSIDERED EXPERIENCE INCLUDES: Field Service Technician Mechanic Automated Candy & Protein Bar Food Packaging Lines Maintenance Repair Installation Machinery Flow Wrappers Pouchers PLCs HMIs Servos Motion Controls Hydraulics Pneumatics DISCLAIMER: We will make every effort to consider applications for all available positions and shall use one or more of the contact methods and addresses indicated in resume or online application. Indicated location may be proximate or may be desirable point of embarkation for paid or unpaid relocation to another venue. Job descriptions may fit single or multiple presently available or anticipated positions and are NOT an offer of employment or contract implied or otherwise. Described compensation is not definite nor precise and may be estimated and approximate and is negotiable depending on market conditions and candidate availability and other factors and is solely at the discretion of employers. Linguistics used herein may use First Person Singular and First Person Plural grammatical person construction for and with the meaning of Third Person Singular and Third Person Plural references. We reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. Response to a specific posting or advertisement may result in consideration for other opportunities and not necessarily the incentive or basis of the response. Nothing herein is or may be considered a promise, guarantee, offer, pledge, agreement, contract, or oath. If you submit an application or resume which contains your email address, we will use that email address to communicate with you about this and other positions. We use an email quality control service to maintain security and a remove and dead address filter. To cancel receiving email communications, simply send an email from your address with the word "remove" in the subject line to Or, visit the website at jobbankremove_dot_com. If you have further concern regarding email received from us, call .
Overview You know that people and food are a happy combination. You're a highly dependable person who would love to share your good spirits and our great food with residents and patients. You show up every day with a smile and ready to seat residents in the dining room. Connecting with people comes naturally, and you love to brighten days with your upbeat personality. You have an eye for detail and a strong work ethic, and we'd love you on our team as a Host at Ohio Living. Why Ohio Living is different A feel-good role. Meals are important to everyone and you'll be the bearer of great food. That allows you to make connections with residents and patients, becoming a welcome and enjoyable part of their days. It's rewarding for you, too. A people person. This is really a customer service job because your goal is to make our residents and patients happy. You might come from retail, restaurant or manufacturing. You might be a student or a retiree. Whoever you are, you're all about providing five-star service. Variety is nice. We have a dining room that's like a restaurant, yet we also bring meals to rooms. You can be a server, help with food prep or take on kitchen cleaning duties. That keeps every day interesting. Just the start. We'll provide on-the-job training to help you succeed. This is often a gateway into other jobs with us. In fact, our CEO's first job in the industry was in a dishwashing role. Attractive pay and benefits. We offer everything you expect, plus a retirement plan, paid time off, education assistance, pay advances up to $500, recognition programs and free meals. What you'll do You'll oversee the day-to-day in the dining room, making sure that everything is clean, safe, and sanitary. We will look to you to make sure that residents and visitors feel welcome and comfortable by greeting and seating them for meals. You'll monitor work schedules and filling vacancies in the schedules with available staff. What it takes High school diploma or equivalent required Previous service industry experience required Location Information Ohio Living Dorothy Love is Sidney's premier retirement community offering long-term nursing care, memory care, short-term rehabilitation, outpatient therapy and assisted living. We also offer independent living apartments and ranch homes. Most importantly, we're a company that: chooses to operate as a faith-based, not-for-profit organization makes its mission the heart of our organization by consistently exceeding the needs and expectations of those we serve provides an engaging, team-oriented workplace dedicated to career, family and faith Why work at Ohio Living Dorothy Love? Our residents and employees have access to the campus wellness center, indoor track, library, video nook, and walking trails throughout our 294 acres of beautiful countryside. Depending on an employee's status, they may benefit from: competitive wages affordable medical, dental, and vision insurance 403b retirement savings paid time off including your birthday training, continuing education, and education assistance pay advances up to $500 free meals/meal allowance the latest technology unlimited career opportunities and much more! Who is Ohio Living? Headquartered in Columbus, Ohio Living is one of the nation's largest not-for-profit, multi-site senior living organizations. Since its founding in 1922, Ohio Living has defined the highest standards of quality of life for adults in 50 Ohio counties. Our mission is to provide adults with caring and quality services toward the enhancement of physical, mental and spiritual well-being consistent with the Christian Gospel. Our Values:Care • Integrity • Customer Service • Innovation Financial Stewardship • Leadership • Inclusion
Mar 19, 2024
Full time
Overview You know that people and food are a happy combination. You're a highly dependable person who would love to share your good spirits and our great food with residents and patients. You show up every day with a smile and ready to seat residents in the dining room. Connecting with people comes naturally, and you love to brighten days with your upbeat personality. You have an eye for detail and a strong work ethic, and we'd love you on our team as a Host at Ohio Living. Why Ohio Living is different A feel-good role. Meals are important to everyone and you'll be the bearer of great food. That allows you to make connections with residents and patients, becoming a welcome and enjoyable part of their days. It's rewarding for you, too. A people person. This is really a customer service job because your goal is to make our residents and patients happy. You might come from retail, restaurant or manufacturing. You might be a student or a retiree. Whoever you are, you're all about providing five-star service. Variety is nice. We have a dining room that's like a restaurant, yet we also bring meals to rooms. You can be a server, help with food prep or take on kitchen cleaning duties. That keeps every day interesting. Just the start. We'll provide on-the-job training to help you succeed. This is often a gateway into other jobs with us. In fact, our CEO's first job in the industry was in a dishwashing role. Attractive pay and benefits. We offer everything you expect, plus a retirement plan, paid time off, education assistance, pay advances up to $500, recognition programs and free meals. What you'll do You'll oversee the day-to-day in the dining room, making sure that everything is clean, safe, and sanitary. We will look to you to make sure that residents and visitors feel welcome and comfortable by greeting and seating them for meals. You'll monitor work schedules and filling vacancies in the schedules with available staff. What it takes High school diploma or equivalent required Previous service industry experience required Location Information Ohio Living Dorothy Love is Sidney's premier retirement community offering long-term nursing care, memory care, short-term rehabilitation, outpatient therapy and assisted living. We also offer independent living apartments and ranch homes. Most importantly, we're a company that: chooses to operate as a faith-based, not-for-profit organization makes its mission the heart of our organization by consistently exceeding the needs and expectations of those we serve provides an engaging, team-oriented workplace dedicated to career, family and faith Why work at Ohio Living Dorothy Love? Our residents and employees have access to the campus wellness center, indoor track, library, video nook, and walking trails throughout our 294 acres of beautiful countryside. Depending on an employee's status, they may benefit from: competitive wages affordable medical, dental, and vision insurance 403b retirement savings paid time off including your birthday training, continuing education, and education assistance pay advances up to $500 free meals/meal allowance the latest technology unlimited career opportunities and much more! Who is Ohio Living? Headquartered in Columbus, Ohio Living is one of the nation's largest not-for-profit, multi-site senior living organizations. Since its founding in 1922, Ohio Living has defined the highest standards of quality of life for adults in 50 Ohio counties. Our mission is to provide adults with caring and quality services toward the enhancement of physical, mental and spiritual well-being consistent with the Christian Gospel. Our Values:Care • Integrity • Customer Service • Innovation Financial Stewardship • Leadership • Inclusion
The Salvation Army USA Western Territory
Big Bear Lake, California
Description Mission Statement The Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination Position Summary A Kitchen Worker is part of a group of staff who works as a team and rotate responsibilities. They provide assistance in serving food, setting up the dining hall, and cleaning the dining hall and dishes. Essential Functions Assist in the daily operations of the camp food service program Set up food supplies and utensils for dining hall food distribution Store food and leftovers at proper temperature and proper storage locations Serve the food Clean and maintain all food preparation storage equipment Prepare and store food according to camp and health code procedures Assist in maintaining cleanliness of food room, dish room, equipment, refrigerators, freezers, and food preparation areas Keep kitchen cupboards, walls, and countertops wiped clean and sanitize daily Assist in the preparation of food Follow rotating schedule set by Dining Room Supervisor Protect the health & safety of guests & staff Be responsible for the safety and upkeep of the dish room Stack, wash & store dishes and upkeep of dish room, prep room & kitchen floors Maintain a high standard of cleanliness Responsible for any other duties assigned by the Camp Director, Site Manager or his/her designate Working Conditions Tie back hair and use head cover as designated by the Food Service Manager Wash hands regularly throughout shift Wear a clean apron while working Dress should be appropriate and modest and should not include the following: No tank tops. No clothing that reveals mid-drifts or cleavage. No clothes worn that others can see boxers or underwear. No Open Toe or Open Back Shoes! Minimum qualifications Minimum 16 years of age Work as a team player Knowledge of basic food handling safety standards Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on an intermittent or sometimes continuous basis. Ability to grasp, reach overhead, push, pull and carry objects such as chairs, dish racks, tables, etc. California Food Handlers Certificate Skills, Knowledge & abilities Ability, both visual and auditory, to identify safety hazards and monitor guest and staff behavior and enforce appropriate safety regulations and emergency procedures Ability to walk, stand, bend and stretch Ability to lift, up to approximately 50 pounds, and occasional lifting of equipment. Physical ability to operate kitchen equipment according to safe recommended methods Physical ability and endurance to perform tasks while standing for long periods of time (60 minutes or more) Physical ability to respond appropriately to situations requiring first aid. Must be able to assist campers in an emergency (fire, evacuation, illness or injury). Willing to work in a camp setting and work irregular hours. Background check is required with certification for Protect the Mission policies and procedures. Employment is contingent upon passing background check. Must take protect the mission training 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 19, 2024
Full time
Description Mission Statement The Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination Position Summary A Kitchen Worker is part of a group of staff who works as a team and rotate responsibilities. They provide assistance in serving food, setting up the dining hall, and cleaning the dining hall and dishes. Essential Functions Assist in the daily operations of the camp food service program Set up food supplies and utensils for dining hall food distribution Store food and leftovers at proper temperature and proper storage locations Serve the food Clean and maintain all food preparation storage equipment Prepare and store food according to camp and health code procedures Assist in maintaining cleanliness of food room, dish room, equipment, refrigerators, freezers, and food preparation areas Keep kitchen cupboards, walls, and countertops wiped clean and sanitize daily Assist in the preparation of food Follow rotating schedule set by Dining Room Supervisor Protect the health & safety of guests & staff Be responsible for the safety and upkeep of the dish room Stack, wash & store dishes and upkeep of dish room, prep room & kitchen floors Maintain a high standard of cleanliness Responsible for any other duties assigned by the Camp Director, Site Manager or his/her designate Working Conditions Tie back hair and use head cover as designated by the Food Service Manager Wash hands regularly throughout shift Wear a clean apron while working Dress should be appropriate and modest and should not include the following: No tank tops. No clothing that reveals mid-drifts or cleavage. No clothes worn that others can see boxers or underwear. No Open Toe or Open Back Shoes! Minimum qualifications Minimum 16 years of age Work as a team player Knowledge of basic food handling safety standards Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on an intermittent or sometimes continuous basis. Ability to grasp, reach overhead, push, pull and carry objects such as chairs, dish racks, tables, etc. California Food Handlers Certificate Skills, Knowledge & abilities Ability, both visual and auditory, to identify safety hazards and monitor guest and staff behavior and enforce appropriate safety regulations and emergency procedures Ability to walk, stand, bend and stretch Ability to lift, up to approximately 50 pounds, and occasional lifting of equipment. Physical ability to operate kitchen equipment according to safe recommended methods Physical ability and endurance to perform tasks while standing for long periods of time (60 minutes or more) Physical ability to respond appropriately to situations requiring first aid. Must be able to assist campers in an emergency (fire, evacuation, illness or injury). Willing to work in a camp setting and work irregular hours. Background check is required with certification for Protect the Mission policies and procedures. Employment is contingent upon passing background check. Must take protect the mission training 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)
Eskimo Joe's and Mexico Joe's are looking for enthusiastic Support Team Members to join us in delighting each guest! Our Support Team-Member role consists of Hosting, Expediting, To-Go, with the addition of Tortilla Tech and Chipper - at Mexico Joe's. Our ideal candidate is a friendly, talented individual who is committed to exceeding our guests' expectations. As a Support team member, duties would include greeting guests and delivering food and drinks to tables to ensure our guests have a wonderful dining experience. We are looking for people who love interacting with customers and love to SMILE! By applying for this position, your application will automatically be sent to the hiring team at both locations! Typical lunch shifts range from 10:00AM-4:00PM and dinner shifts from 4:00PM-10:00PM. Some flexibility in start time can be allotted for. Pay: $11.00/hour Job Requirements: Must be at least 16 years old Top-notch customer service skills Punctual and reliable Teamwork mentality Works well in a fast-paced environment Excellent communication skills Listening and multi-tasking Flexible availability Mustaches and beards must be kept neatly trimmed Must wear a company-branded shirt and restaurant slip-resistant shoes with socks Standing and walking for 8+ hours, and the ability to climb stairs multiple times (Eskimo Joe's specific) Lift and carry up to 50 lbs All new team members are required to utilize direct deposit to receive their paycheck. Benefits of working for The Stan Clark Companies include: Employee Assistance Program Rewards and recognition programs Opportunities for growth and promotion Flexible scheduling - great for students! Discounts at various company locations Free T-Shirts Company Information The Stan Clark Companies are a tight-knit group of five organizations that share our vision, "to create lifelong relationships by delighting one person at a time." We are headquartered in Stillwater, OK, and have been bringing smiles to our guests' faces for over 40 years. Stan Clark Companies supports two restaurant locations - Eskimo Joe's and Mexico Joe's, and a clothing retail business, Eskimo Joe's Clothes. In addition, we support our business-to-business company where we make and sell branded solutions called Eskimo Joe's Promotional Products Group. We are excited you are considering joining our team! At Stan Clark Companies, all team members are family, and we take care of our family. If you feel like you can live our vision and mission: "Delight every guest by giving my best!" then we look forward to seeing your application! If this job opportunity sounds like you, apply today at ! Powered by JazzHR
Mar 18, 2024
Full time
Eskimo Joe's and Mexico Joe's are looking for enthusiastic Support Team Members to join us in delighting each guest! Our Support Team-Member role consists of Hosting, Expediting, To-Go, with the addition of Tortilla Tech and Chipper - at Mexico Joe's. Our ideal candidate is a friendly, talented individual who is committed to exceeding our guests' expectations. As a Support team member, duties would include greeting guests and delivering food and drinks to tables to ensure our guests have a wonderful dining experience. We are looking for people who love interacting with customers and love to SMILE! By applying for this position, your application will automatically be sent to the hiring team at both locations! Typical lunch shifts range from 10:00AM-4:00PM and dinner shifts from 4:00PM-10:00PM. Some flexibility in start time can be allotted for. Pay: $11.00/hour Job Requirements: Must be at least 16 years old Top-notch customer service skills Punctual and reliable Teamwork mentality Works well in a fast-paced environment Excellent communication skills Listening and multi-tasking Flexible availability Mustaches and beards must be kept neatly trimmed Must wear a company-branded shirt and restaurant slip-resistant shoes with socks Standing and walking for 8+ hours, and the ability to climb stairs multiple times (Eskimo Joe's specific) Lift and carry up to 50 lbs All new team members are required to utilize direct deposit to receive their paycheck. Benefits of working for The Stan Clark Companies include: Employee Assistance Program Rewards and recognition programs Opportunities for growth and promotion Flexible scheduling - great for students! Discounts at various company locations Free T-Shirts Company Information The Stan Clark Companies are a tight-knit group of five organizations that share our vision, "to create lifelong relationships by delighting one person at a time." We are headquartered in Stillwater, OK, and have been bringing smiles to our guests' faces for over 40 years. Stan Clark Companies supports two restaurant locations - Eskimo Joe's and Mexico Joe's, and a clothing retail business, Eskimo Joe's Clothes. In addition, we support our business-to-business company where we make and sell branded solutions called Eskimo Joe's Promotional Products Group. We are excited you are considering joining our team! At Stan Clark Companies, all team members are family, and we take care of our family. If you feel like you can live our vision and mission: "Delight every guest by giving my best!" then we look forward to seeing your application! If this job opportunity sounds like you, apply today at ! Powered by JazzHR
About Us Quint is the industry-leading provider of Official Ticket and Hospitality packages to many of the world's most prominent sports and entertainment events. Our innovative programs enable those properties to expand fan experiences and corporate client entertainment opportunities in a way that reflects the quality and prestige of those brands. Our portfolio includes 20+ official property partnerships including, Formula 1 , the NBA, the Kentucky Derby , the Detroit Lions, Chicago Bears, Green Bay Packers, MotoGP , and many more. Our Culture Progressive. Innovative. Fast Paced. Optimistic. Collaborative. Fun. The Role Quint is looking for an Event Reconciliation Specialist to join our growing events team. The role will be responsible for supporting our inventory management team and event financial team with the final reconciliation process for hotels. Maintaining relationships with internal and external stakeholders to successfully close out event financials pertaining to guest stays. Must be detail oriented, forward thinking, fun, friendly, driven and thrive working in a fast-paced and collaborative environment. Responsibilities Client Relations • Support relationships between Quint clients and/or potential clients and Hotel Partners. • Identify client needs and provide exceptional customer service. (knowledge, empathy, active listening, customer focus.) • Patience, Explain Next Steps, Sincerity, Follow Up (if needed). • Support Quint - Rooms Division team managing client programs and/or events. Event Reconciliation Responsibilities • Work with our inventory management team to accurately gather information needed to compare against folios from hotels. • Contact hotels at the end of an event to request room folios to verify information the hotel has is accurate with our information. • Implement event close procedures for all existing events and new events. • Work in conjunction with our event financials and accounting teams to ensure accuracy of event closing costs. • Audit folio rates against our contracted rates to ensure all charges are accurate. • Create invoices for client groups and track completed payments. General Duties • Find and create efficiencies in the reconciliation management process. • Coordinate and manage adoption of Quint best practices. • Communicate/report to the event financials/accounting team and liaise between internal teams. • Additional tasks as assigned for support and close out of all Quint managed events. • Daily, weekly, and monthly event reconciliation duties are required including close out of events by specified deadlines. Requirements Education and Experience • Proficient in Google applications, MS Word, Excel, and event management programs and CRM such as ARN, ZOHO, and SalesForce. • Ability to make timely and sound decisions affecting the closing process of an event. • Strong working knowledge of policies, procedures and practices used in hotels. • Bachelor's degree in related field; preferable emphasis in accounting or hospitality • Three or more years of hotel meeting/event coordination or equivalent combination of education and experience. Skills/Abilities • Ability to effectively present information to clients, hotels, and company staff. • Polished and articulate with strong interpersonal skills and mathematical aptitude. • Possess excellent organizational skills with the ability to problem solve, prioritize, and work independently in a fast-paced unpredictable event environment with multiple clients/events at one time. • Adhere to all Quint policies including, but not limited to reconciliation management and process procedures. • Strong attention to detail. • Exceptional organizational skills. Physical • Prolonged periods of sitting at a desk and working on a computer • Must be able to lift up to 15 pounds • Ability to work nights and weekends as needed.
Mar 15, 2024
Full time
About Us Quint is the industry-leading provider of Official Ticket and Hospitality packages to many of the world's most prominent sports and entertainment events. Our innovative programs enable those properties to expand fan experiences and corporate client entertainment opportunities in a way that reflects the quality and prestige of those brands. Our portfolio includes 20+ official property partnerships including, Formula 1 , the NBA, the Kentucky Derby , the Detroit Lions, Chicago Bears, Green Bay Packers, MotoGP , and many more. Our Culture Progressive. Innovative. Fast Paced. Optimistic. Collaborative. Fun. The Role Quint is looking for an Event Reconciliation Specialist to join our growing events team. The role will be responsible for supporting our inventory management team and event financial team with the final reconciliation process for hotels. Maintaining relationships with internal and external stakeholders to successfully close out event financials pertaining to guest stays. Must be detail oriented, forward thinking, fun, friendly, driven and thrive working in a fast-paced and collaborative environment. Responsibilities Client Relations • Support relationships between Quint clients and/or potential clients and Hotel Partners. • Identify client needs and provide exceptional customer service. (knowledge, empathy, active listening, customer focus.) • Patience, Explain Next Steps, Sincerity, Follow Up (if needed). • Support Quint - Rooms Division team managing client programs and/or events. Event Reconciliation Responsibilities • Work with our inventory management team to accurately gather information needed to compare against folios from hotels. • Contact hotels at the end of an event to request room folios to verify information the hotel has is accurate with our information. • Implement event close procedures for all existing events and new events. • Work in conjunction with our event financials and accounting teams to ensure accuracy of event closing costs. • Audit folio rates against our contracted rates to ensure all charges are accurate. • Create invoices for client groups and track completed payments. General Duties • Find and create efficiencies in the reconciliation management process. • Coordinate and manage adoption of Quint best practices. • Communicate/report to the event financials/accounting team and liaise between internal teams. • Additional tasks as assigned for support and close out of all Quint managed events. • Daily, weekly, and monthly event reconciliation duties are required including close out of events by specified deadlines. Requirements Education and Experience • Proficient in Google applications, MS Word, Excel, and event management programs and CRM such as ARN, ZOHO, and SalesForce. • Ability to make timely and sound decisions affecting the closing process of an event. • Strong working knowledge of policies, procedures and practices used in hotels. • Bachelor's degree in related field; preferable emphasis in accounting or hospitality • Three or more years of hotel meeting/event coordination or equivalent combination of education and experience. Skills/Abilities • Ability to effectively present information to clients, hotels, and company staff. • Polished and articulate with strong interpersonal skills and mathematical aptitude. • Possess excellent organizational skills with the ability to problem solve, prioritize, and work independently in a fast-paced unpredictable event environment with multiple clients/events at one time. • Adhere to all Quint policies including, but not limited to reconciliation management and process procedures. • Strong attention to detail. • Exceptional organizational skills. Physical • Prolonged periods of sitting at a desk and working on a computer • Must be able to lift up to 15 pounds • Ability to work nights and weekends as needed.
REGIONAL TRAVEL ONLY Perform installations, scheduled preventative maintenance, rebuilds, and related repairs to ensure Automated Aeseptic Beverage Packaging Equipment operates efficiently for clients. Install and upgrade Automated Cartoning Systems equipment including: Aeseptic Beverage Packaging Equipment - Carton, Juice Box and Bottle: Beverage Carton & Box Form Fill & Seal Lines PET Bottles Air Conveyors Bottle Washers Aeseptic Liquid Fillers Carbonators Cappers Labelers: Wrap Around; Cold Glue; Hot Melt; Pressure Sensitive Sleevers Autonomous Inspection Units Complete preventative maintenance projects, repairs, and work orders at client locations. Read technical drawings, schematics, and electrical wiring diagrams to facilitate troubleshooting equipment. Perform maintenance on electrical controls, adjustable motor drives, conveyors, automatic motion mechanisms, and switchgears. Troubleshoot and repair gear motors, pumps, pneumatics, and hydraulics. Program and troubleshoot PLCs and HMIs. Train client machine operators in basic preventative maintenance. Requires track record with machine components & sub systems like the following: Multi-Axis Linear and Rotary Motion Mechanisms Programmable Logic Controllers - PLCs Human Machine Interfaces - HMIs Digital Displays Actuators Sensors Machine Vision Systems Laser Scanners & Readers Printers High speed motors Servos Gearboxes, Rollers, Bearings, etc. Variable Speed Drives & Frequency Controllers VFD Cooling Systems Hydraulic Systems Pneumatic Systems Electrical Systems & Power Supplies Enjoy competitive compensation as well as overtime opportunities and travel compensation for any time spent in commute to and from customer locations. Offering family healthcare benefits, training programs, paid holidays and paid vacation, modern equipment in a clean environment. For complete details contact Christopher Moreno at: ext 264 Or submit resume online at: Or email to: Please reference when responding. Diedre Moire Corporation Diedre Moire Corporation, Inc. Diedremoire_dot_com WE ARE AN EQUAL OPPORTUNITY EMPLOYER and our employment decisions are made without regard to race, color, religion, age, sex, national origin, handicap, disability or marital status. We reasonably accommodate individuals with handicaps, disabilities and bona fide religious beliefs. Jobs Career Position Hiring. CONSIDERED EXPERIENCE INCLUDES: Field Service Mechanic Maintenance Technician Mechatronics Tech Beverage Packaging Equipment Machinery Carton Juice Box Bottle Liquid Filling Capping Labeling DISCLAIMER: We will make every effort to consider applications for all available positions and shall use one or more of the contact methods and addresses indicated in resume or online application. Indicated location may be proximate or may be desirable point of embarkation for paid or unpaid relocation to another venue. Job descriptions may fit single or multiple presently available or anticipated positions and are NOT an offer of employment or contract implied or otherwise. Described compensation is not definite nor precise and may be estimated and approximate and is negotiable depending on market conditions and candidate availability and other factors and is solely at the discretion of employers. Linguistics used herein may use First Person Singular and First Person Plural grammatical person construction for and with the meaning of Third Person Singular and Third Person Plural references. We reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. Response to a specific posting or advertisement may result in consideration for other opportunities and not necessarily the incentive or basis of the response. Nothing herein is or may be considered a promise, guarantee, offer, pledge, agreement, contract, or oath. If you submit an application or resume which contains your email address, we will use that email address to communicate with you about this and other positions. We use an email quality control service to maintain security and a remove and dead address filter. To cancel receiving email communications, simply send an email from your address with the word "remove" in the subject line to Or, visit the website at jobbankremove_dot_com. If you have further concern regarding email received from us, call .
Mar 15, 2024
REGIONAL TRAVEL ONLY Perform installations, scheduled preventative maintenance, rebuilds, and related repairs to ensure Automated Aeseptic Beverage Packaging Equipment operates efficiently for clients. Install and upgrade Automated Cartoning Systems equipment including: Aeseptic Beverage Packaging Equipment - Carton, Juice Box and Bottle: Beverage Carton & Box Form Fill & Seal Lines PET Bottles Air Conveyors Bottle Washers Aeseptic Liquid Fillers Carbonators Cappers Labelers: Wrap Around; Cold Glue; Hot Melt; Pressure Sensitive Sleevers Autonomous Inspection Units Complete preventative maintenance projects, repairs, and work orders at client locations. Read technical drawings, schematics, and electrical wiring diagrams to facilitate troubleshooting equipment. Perform maintenance on electrical controls, adjustable motor drives, conveyors, automatic motion mechanisms, and switchgears. Troubleshoot and repair gear motors, pumps, pneumatics, and hydraulics. Program and troubleshoot PLCs and HMIs. Train client machine operators in basic preventative maintenance. Requires track record with machine components & sub systems like the following: Multi-Axis Linear and Rotary Motion Mechanisms Programmable Logic Controllers - PLCs Human Machine Interfaces - HMIs Digital Displays Actuators Sensors Machine Vision Systems Laser Scanners & Readers Printers High speed motors Servos Gearboxes, Rollers, Bearings, etc. Variable Speed Drives & Frequency Controllers VFD Cooling Systems Hydraulic Systems Pneumatic Systems Electrical Systems & Power Supplies Enjoy competitive compensation as well as overtime opportunities and travel compensation for any time spent in commute to and from customer locations. Offering family healthcare benefits, training programs, paid holidays and paid vacation, modern equipment in a clean environment. For complete details contact Christopher Moreno at: ext 264 Or submit resume online at: Or email to: Please reference when responding. Diedre Moire Corporation Diedre Moire Corporation, Inc. Diedremoire_dot_com WE ARE AN EQUAL OPPORTUNITY EMPLOYER and our employment decisions are made without regard to race, color, religion, age, sex, national origin, handicap, disability or marital status. We reasonably accommodate individuals with handicaps, disabilities and bona fide religious beliefs. Jobs Career Position Hiring. CONSIDERED EXPERIENCE INCLUDES: Field Service Mechanic Maintenance Technician Mechatronics Tech Beverage Packaging Equipment Machinery Carton Juice Box Bottle Liquid Filling Capping Labeling DISCLAIMER: We will make every effort to consider applications for all available positions and shall use one or more of the contact methods and addresses indicated in resume or online application. Indicated location may be proximate or may be desirable point of embarkation for paid or unpaid relocation to another venue. Job descriptions may fit single or multiple presently available or anticipated positions and are NOT an offer of employment or contract implied or otherwise. Described compensation is not definite nor precise and may be estimated and approximate and is negotiable depending on market conditions and candidate availability and other factors and is solely at the discretion of employers. Linguistics used herein may use First Person Singular and First Person Plural grammatical person construction for and with the meaning of Third Person Singular and Third Person Plural references. We reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. Response to a specific posting or advertisement may result in consideration for other opportunities and not necessarily the incentive or basis of the response. Nothing herein is or may be considered a promise, guarantee, offer, pledge, agreement, contract, or oath. If you submit an application or resume which contains your email address, we will use that email address to communicate with you about this and other positions. We use an email quality control service to maintain security and a remove and dead address filter. To cancel receiving email communications, simply send an email from your address with the word "remove" in the subject line to Or, visit the website at jobbankremove_dot_com. If you have further concern regarding email received from us, call .
Join our Oyster Shucker Team! Our Oyster Bar Team earns the same tip share as our bartenders and servers. Our Oyster Bar Shuckers are rockstars. They are guest facing and stationed at our oyster bars for all guests to see and interact with. They are highly skilled practitioners that are the center of attention within our venues. They have the opportunity to create a special, and personalized experience for our guests by sharing their in depth knowledge of the oysters we offer on our menus. Oyster Shuckers also ensure the cleanliness, freshness, proper shucking, and service of the oysters. Shuckers should be enthusiastic, hard-working, and have the willingness to learn and grow on the job. In addition to shucking oysters quickly and consistently, our shuckers provide a clean and friendly environment for our guests and personalize our commitment to sustainability, hospitality, and a memorable dining experiences. VENUE Grand Banks Grand Banks is a celebrated oyster bar aboard a historic sailboat docked in Tribeca. Named "The Absolute Best Waterfront Restaurant in New York" by New York Magazine and one of the "Best Waterfront Restaurants in the World" by CNN Travel, Grand Banks features sustainably harvested oysters, nautically inspired cocktails, and awe-inspiring views. COMPANY Crew Crew is an innovative hospitality group that creates and operates experience focused restaurants and nautical ventures in New York and beyond. With a focus on stunning locations, committed employees, engaged leadership, and appealing food and beverage offerings, Crew has created an outstanding work environment with leading industry pay and great opportunities for advancement. Crew is built on a simple premise: creating experiences that we love and sharing them with the world. Whether it's sipping cocktails on a historic schooner overlooking New York Harbor or enjoying sustainable oysters in a cozy New Orleans hideaway, we focus on making the places we wish existed. Crew's award-winning restaurants include Grand Banks (Tribeca), Holywater (Tribeca), Pilot (Brooklyn Heights), High Tide (Dumbo), Drift In (West Village), Island Oyster, (Governors Island), and Seaworthy (New Orleans). And there are more on the way. Crew's flagship restaurant, Grand Banks, was named "The Absolute Best Waterfront Restaurant in New York" by New York Magazine, one of the "Best Waterfront Restaurants in the World" by CNN Travel, "Best Outdoor Dining in New York City" by The Village Voice, "Best Oyster Bar in New York City" by The New York Observer, and one of the "Three Best Bars in New York" by Conde Nast Traveler. Seaworthy topped Eater's monthly Heatmap of New Orleans Restaurants for six months post opening, and was named "Seafood Restaurant of the Year" by New Orleans Magazine, and one of New Orleans "Five Best New Restaurants" by the Times Picayune. Vogue has named Grand Banks, Island Oyster, and Pilot the top three places to drink outside in New York City; AM New York named Pilot the Best Boat Bar in New York City; and Island Oyster was nominated for a James Beard Foundation Award for Restaurant Design. Holywater, Crew's most recent venture, spent it's first six months on Eaters list of NYC's Hottest New Cocktail bars and it's launch was celebrated by The New York Times, Town & Country, Elle Decor, and more. DETAILS Job Overview Position Summary Our oyster bar shucking team are rockstars. They are guest-facing and stationed at our oyster bars for all guests to see and interact with. They are highly skilled practitioners who are the center of attention within our venues. They have the opportunity to create a special, and personalized experience for our guests by sharing their in-depth knowledge of the oysters we offer on our menus. Oyster Bar Shuckers also ensure the cleanliness, freshness, proper shucking, and service of the oysters. Shuckers should be enthusiastic, hard-working, and have the willingness to learn and grow on the job. In addition to shucking oysters quickly and consistently, our shuckers provide a clean and friendly environment for our guests and personalize our commitment to sustainability, hospitality, and memorable dining experiences. Must love sunsets. Essential Duties & Responsibilities Execute proficient oyster shucking and plating duties in a fast-paced environment while upholding Crew's service standards and ensuring exceptional guest satisfaction. Mastering knowledge of Crew oyster offerings including name, origin and tasting notes Learn and maintain knowledge of Crew food and beverage menu items Engage with guests in a courteous and knowledgeable manner, warmly welcoming them, providing menu insights, making recommendations, and addressing inquiries with clarity and confidence Skillfully manage order-taking and fulfillment while maintaining a tidy and well-organized workstation Regularly clear and sanitize guest bar area in front of your station, set and reset silverware and glassware, refill waters and maintain a tidy station for seated and upcoming guests Maintain a clean and polished professional appearance at all times, adhering to Crew established dress and uniform policies Comply with Department of Health established standards for food preparation, handling techniques and safety protocols particularly with regards to the handling of fresh oysters Set up your station in a timely manner and according to Crew specifications including proper levels of ice, adequate product stock and necessary accompaniments specific to your station Maintain safety and DOH health compliance at your station at all times, including proper oyster knife handling and storage, wearing gloves while handling food, proper set of hand wash and sanitizer stations. Communicate and collaborate effectively and professionally with colleagues and management to ensure a smooth and seamless operation and workflow Assist fellow team members when necessary to ensure unparalleled guest experience Breakdown station entirely, perform cleaning tasks of your area at the conclusion of each service leaving station clean and completely free of loose equipment and debris Store food from your station properly and safely according to Crew training and DOH standards Properly discard of all trash and oyster shells according to venue protocol Minimum Qualifications Ability to perform essential job functions when working in a high business volume, fast-paced environment Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions Able to lift 30+ lbs. Able to work nights, weekends and holidays, and variable schedule, per the needs of the business Familiarity with knife handling protocols and skills Knowledge of or willingness to learn about Oysters Must love sunsets Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook Willingness to work in outdoor climate conditions Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of th is position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds. Benefits Paid Safe and Sick Leave Commuter Benefits Employee Discount
Mar 14, 2024
Full time
Join our Oyster Shucker Team! Our Oyster Bar Team earns the same tip share as our bartenders and servers. Our Oyster Bar Shuckers are rockstars. They are guest facing and stationed at our oyster bars for all guests to see and interact with. They are highly skilled practitioners that are the center of attention within our venues. They have the opportunity to create a special, and personalized experience for our guests by sharing their in depth knowledge of the oysters we offer on our menus. Oyster Shuckers also ensure the cleanliness, freshness, proper shucking, and service of the oysters. Shuckers should be enthusiastic, hard-working, and have the willingness to learn and grow on the job. In addition to shucking oysters quickly and consistently, our shuckers provide a clean and friendly environment for our guests and personalize our commitment to sustainability, hospitality, and a memorable dining experiences. VENUE Grand Banks Grand Banks is a celebrated oyster bar aboard a historic sailboat docked in Tribeca. Named "The Absolute Best Waterfront Restaurant in New York" by New York Magazine and one of the "Best Waterfront Restaurants in the World" by CNN Travel, Grand Banks features sustainably harvested oysters, nautically inspired cocktails, and awe-inspiring views. COMPANY Crew Crew is an innovative hospitality group that creates and operates experience focused restaurants and nautical ventures in New York and beyond. With a focus on stunning locations, committed employees, engaged leadership, and appealing food and beverage offerings, Crew has created an outstanding work environment with leading industry pay and great opportunities for advancement. Crew is built on a simple premise: creating experiences that we love and sharing them with the world. Whether it's sipping cocktails on a historic schooner overlooking New York Harbor or enjoying sustainable oysters in a cozy New Orleans hideaway, we focus on making the places we wish existed. Crew's award-winning restaurants include Grand Banks (Tribeca), Holywater (Tribeca), Pilot (Brooklyn Heights), High Tide (Dumbo), Drift In (West Village), Island Oyster, (Governors Island), and Seaworthy (New Orleans). And there are more on the way. Crew's flagship restaurant, Grand Banks, was named "The Absolute Best Waterfront Restaurant in New York" by New York Magazine, one of the "Best Waterfront Restaurants in the World" by CNN Travel, "Best Outdoor Dining in New York City" by The Village Voice, "Best Oyster Bar in New York City" by The New York Observer, and one of the "Three Best Bars in New York" by Conde Nast Traveler. Seaworthy topped Eater's monthly Heatmap of New Orleans Restaurants for six months post opening, and was named "Seafood Restaurant of the Year" by New Orleans Magazine, and one of New Orleans "Five Best New Restaurants" by the Times Picayune. Vogue has named Grand Banks, Island Oyster, and Pilot the top three places to drink outside in New York City; AM New York named Pilot the Best Boat Bar in New York City; and Island Oyster was nominated for a James Beard Foundation Award for Restaurant Design. Holywater, Crew's most recent venture, spent it's first six months on Eaters list of NYC's Hottest New Cocktail bars and it's launch was celebrated by The New York Times, Town & Country, Elle Decor, and more. DETAILS Job Overview Position Summary Our oyster bar shucking team are rockstars. They are guest-facing and stationed at our oyster bars for all guests to see and interact with. They are highly skilled practitioners who are the center of attention within our venues. They have the opportunity to create a special, and personalized experience for our guests by sharing their in-depth knowledge of the oysters we offer on our menus. Oyster Bar Shuckers also ensure the cleanliness, freshness, proper shucking, and service of the oysters. Shuckers should be enthusiastic, hard-working, and have the willingness to learn and grow on the job. In addition to shucking oysters quickly and consistently, our shuckers provide a clean and friendly environment for our guests and personalize our commitment to sustainability, hospitality, and memorable dining experiences. Must love sunsets. Essential Duties & Responsibilities Execute proficient oyster shucking and plating duties in a fast-paced environment while upholding Crew's service standards and ensuring exceptional guest satisfaction. Mastering knowledge of Crew oyster offerings including name, origin and tasting notes Learn and maintain knowledge of Crew food and beverage menu items Engage with guests in a courteous and knowledgeable manner, warmly welcoming them, providing menu insights, making recommendations, and addressing inquiries with clarity and confidence Skillfully manage order-taking and fulfillment while maintaining a tidy and well-organized workstation Regularly clear and sanitize guest bar area in front of your station, set and reset silverware and glassware, refill waters and maintain a tidy station for seated and upcoming guests Maintain a clean and polished professional appearance at all times, adhering to Crew established dress and uniform policies Comply with Department of Health established standards for food preparation, handling techniques and safety protocols particularly with regards to the handling of fresh oysters Set up your station in a timely manner and according to Crew specifications including proper levels of ice, adequate product stock and necessary accompaniments specific to your station Maintain safety and DOH health compliance at your station at all times, including proper oyster knife handling and storage, wearing gloves while handling food, proper set of hand wash and sanitizer stations. Communicate and collaborate effectively and professionally with colleagues and management to ensure a smooth and seamless operation and workflow Assist fellow team members when necessary to ensure unparalleled guest experience Breakdown station entirely, perform cleaning tasks of your area at the conclusion of each service leaving station clean and completely free of loose equipment and debris Store food from your station properly and safely according to Crew training and DOH standards Properly discard of all trash and oyster shells according to venue protocol Minimum Qualifications Ability to perform essential job functions when working in a high business volume, fast-paced environment Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions Able to lift 30+ lbs. Able to work nights, weekends and holidays, and variable schedule, per the needs of the business Familiarity with knife handling protocols and skills Knowledge of or willingness to learn about Oysters Must love sunsets Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook Willingness to work in outdoor climate conditions Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of th is position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds. Benefits Paid Safe and Sick Leave Commuter Benefits Employee Discount