We are looking for a LINE COOK to join our BOH team Reporting to the Chef de Cuisine, the LINE COOK is responsible for safely preparing dishes required for a full-service restaurant. The ideal candidate must have previous kitchen experience, and be motivated by a desire to progress in a dynamic, fast-paced, and challenging environment. DUTIES AND RESPONSIBILITIES: Responsible for preparing food for service in a premium restaurant Prep (chopping, peeling, cutting) and stock cooking station with all the necessary ingredients and equipment Execute dishes with accuracy, speed, and detail; adhering to the recipes provided by the Chef de Cuisine; emphasis on presentation and garnishing Ascertain the quality and freshens of products Monitor stock and log shortages as required Keep a clean work station, including equipment and utensils; understand and abide by Health & Safety standards and Food Safe requirements SKILLS AND QUALIFICATIONS: Minimum 1-2 years related experience as a line cook Food Handling and Health & Safety training, an asset Skilled in various cooking methods; grilling, frying, sautéing Proficient in other culinary skills such as chopping, preparing mise en place, etc. Strong knife skills and workable knowledge of kitchen equipment Solid understanding of standard measurements and portions Energetic with a passion for food and a positive outlook Able to follow oral and written instructions Must exhibit a high degree of professionalism; (i.e. punctuality, dedication, well-groomed, mannerly) Excellent team player; camaraderie with all team members, BOH and FOH Must have physical stamina to lift moderate amounts of weight Ability to stand for long periods of time Ability to work weekends, holidays, mornings and nights WHY WORK FOR US? Competitive Wages Discounts at all ICONINK/Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Training, Development and Education Reimbursement Growth Opportunities SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Mar 28, 2024
Full time
We are looking for a LINE COOK to join our BOH team Reporting to the Chef de Cuisine, the LINE COOK is responsible for safely preparing dishes required for a full-service restaurant. The ideal candidate must have previous kitchen experience, and be motivated by a desire to progress in a dynamic, fast-paced, and challenging environment. DUTIES AND RESPONSIBILITIES: Responsible for preparing food for service in a premium restaurant Prep (chopping, peeling, cutting) and stock cooking station with all the necessary ingredients and equipment Execute dishes with accuracy, speed, and detail; adhering to the recipes provided by the Chef de Cuisine; emphasis on presentation and garnishing Ascertain the quality and freshens of products Monitor stock and log shortages as required Keep a clean work station, including equipment and utensils; understand and abide by Health & Safety standards and Food Safe requirements SKILLS AND QUALIFICATIONS: Minimum 1-2 years related experience as a line cook Food Handling and Health & Safety training, an asset Skilled in various cooking methods; grilling, frying, sautéing Proficient in other culinary skills such as chopping, preparing mise en place, etc. Strong knife skills and workable knowledge of kitchen equipment Solid understanding of standard measurements and portions Energetic with a passion for food and a positive outlook Able to follow oral and written instructions Must exhibit a high degree of professionalism; (i.e. punctuality, dedication, well-groomed, mannerly) Excellent team player; camaraderie with all team members, BOH and FOH Must have physical stamina to lift moderate amounts of weight Ability to stand for long periods of time Ability to work weekends, holidays, mornings and nights WHY WORK FOR US? Competitive Wages Discounts at all ICONINK/Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Training, Development and Education Reimbursement Growth Opportunities SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Mar 20, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Mar 20, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
We are looking for a PREP COOK to join our BOH team Reporting to the Chef de Cuisine, the PREP COOK is responsible for safely preparing dishes required for a full-service restaurant. The ideal candidate must have previous kitchen experience, and be motivated by a desire to progress in a dynamic, fast-paced, and challenging environment. DUTIES AND RESPONSIBILITIES: Responsible for preparing food for service in a premium restaurant Prep (chopping, peeling, cutting) and stock cooking station with all the necessary ingredients and equipment Execute dishes with accuracy, speed, and detail; adhering to the recipes provided by the Chef de Cuisine; emphasis on presentation and garnishing Ascertain the quality and freshens of products Monitor stock and log shortages as required Keep a clean work station, including equipment and utensils; understand and abide by Health & Safety standards and Food Safe requirements Must be available on weekends SKILLS AND QUALIFICATIONS: Minimum 1-2 years related experience as a line cook Food Handling and Health & Safety training, an asset Skilled in various cooking methods; grilling, frying, sautéing Proficient in other culinary skills such as chopping, preparing mise en place, etc. Strong knife skills and workable knowledge of kitchen equipment Solid understanding of standard measurements and portions Energetic with a passion for food and a positive outlook Able to follow oral and written instructions Must exhibit a high degree of professionalism; (i.e. punctuality, dedication, well-groomed, mannerly) Excellent team player; camaraderie with all team members, BOH and FOH Must have physical stamina to lift moderate amounts of weight Ability to stand for long periods of time Ability to work weekends, holidays, mornings and nights WHY WORK FOR US? Competitive Wages Discounts at all Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Training, Development and Education Reimbursement SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Mar 28, 2024
Full time
We are looking for a PREP COOK to join our BOH team Reporting to the Chef de Cuisine, the PREP COOK is responsible for safely preparing dishes required for a full-service restaurant. The ideal candidate must have previous kitchen experience, and be motivated by a desire to progress in a dynamic, fast-paced, and challenging environment. DUTIES AND RESPONSIBILITIES: Responsible for preparing food for service in a premium restaurant Prep (chopping, peeling, cutting) and stock cooking station with all the necessary ingredients and equipment Execute dishes with accuracy, speed, and detail; adhering to the recipes provided by the Chef de Cuisine; emphasis on presentation and garnishing Ascertain the quality and freshens of products Monitor stock and log shortages as required Keep a clean work station, including equipment and utensils; understand and abide by Health & Safety standards and Food Safe requirements Must be available on weekends SKILLS AND QUALIFICATIONS: Minimum 1-2 years related experience as a line cook Food Handling and Health & Safety training, an asset Skilled in various cooking methods; grilling, frying, sautéing Proficient in other culinary skills such as chopping, preparing mise en place, etc. Strong knife skills and workable knowledge of kitchen equipment Solid understanding of standard measurements and portions Energetic with a passion for food and a positive outlook Able to follow oral and written instructions Must exhibit a high degree of professionalism; (i.e. punctuality, dedication, well-groomed, mannerly) Excellent team player; camaraderie with all team members, BOH and FOH Must have physical stamina to lift moderate amounts of weight Ability to stand for long periods of time Ability to work weekends, holidays, mornings and nights WHY WORK FOR US? Competitive Wages Discounts at all Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Training, Development and Education Reimbursement SCALE HOSPITALITY GROUP recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
POSITION: Custodian/Food Service Personnel REPORTS TO: Program Coordinator SALARY: As per calendar/As per agency salary schedule FLSA: Non-Exempt KNOWLEDGE, SKILLS AND ABILITIES: Prefer High School Diploma or equivalent. Previous food preparation, purchasing and menu planning. Prefer knowledge of proper cleaning methods and equipment. Excellent time management skills. Good written and verbal communication skills. Ability to work as an effective team member. Knowledge of HS Performance Standards, State licensing rules, NAEYC Accreditation, and CACFP. Certifications: Mandatory Reporter, CPR, First Aid and Universal Precautions. Serve Safe if required per site. Ability to perform medium to heavy physical work, exerting up to 50 pounds of force on occasion, up to 20 pounds frequently, and up to 5-10 pounds constantly, performing such activities as stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, grasping, including some duties requiring repetitive motion skills, such as keyboarding and computer use. Initial physical and one every 3 years thereafter. ESSENTIAL DUTIES AND RESPONSIBILITIES: Standard : Competence in Knowledge for the Position a. Creates an environment of mutual respect, rapport, and fairness. Tone is generally positive, calm, and supportive. Provides warmth, sensitivity, and nurturance to children. Provides positive, descriptive feedback to children. Provides support to children's language development including English Language Learners. b. Sets and communicates high expectations for social, behavioral, and academic success of all children. Uses visuals to support routines, schedules, and transitions. Maintains a safe and healthy environment. Provides simple, short, specific directions that state expected behavior. c. Creates a safe and healthy environment. Maintains an inviting, well organized kitchen to meet regulatory guidelines. Develops daily schedule/routine for their assigned duties. d. Applies Knowledge of Cleaning Methods: Demonstrates the ability to provide and document necessary janitorial services for the center while following approved cleaning and sanitation methods Utilize cleaning equipment and supplies provided. Removes garbage from premises daily. Cleans rooms and bathrooms daily following cleaning and sanitation schedule. Assists with snow removal an ice melt. Sanitize and launder necessary cleaning materials. Requests necessary janitorial supplies in timely manner. Makes facility and equipment repairs within the scope of the assigned location. Reports any building maintenance issues to supervisor. Standard : Professional Growth a. Demonstrates habits and skills of continuous inquiry and learning. Open-mindedness, seeks and accepts feedback. Takes advantage of opportunities to improve skills and knowledge. Assesses own practices and develops goals for growth on a Professional Development Plan. b. Works collaboratively to improve professional practices and children's learning. Teams with others to develop strategies that positively impact children's nutritional needs. Utilizes ideas and expertise of others to increase effectiveness as a professional. Standard : Professional Responsibility to Program a. Adheres to UDMO and program policies and procedures including other regulations. Implements State regulations, grant requirements and UDMO and Head Start Policies and Procedures. Abides by ethical code of conduct. Complies with Child and Adult Food Program regulations and documentation. Demonstrates knowledge of food sanitization methods, food preparation, and nutritional guidelines. Cleans, sanitizes and documents cleaning & sanitation of kitchen, equipment, dining and other areas. Assists in ensuring children's special dietary needs are met. b. Demonstrates an understanding of and respect for all children and staff. Employs a culturally competent and flexible approach when working with those from various cultures by accommodating differences. Shares information through proper chains of command. Ensures family confidentiality. Models effective daily practices. c. Collaborates with families, colleagues, and communities to enhance children's learning environment. Demonstrates team building skills. Maintains professionalism in relationships by establishing appropriate boundaries. Works with classroom staff to coordinate meal service and cleaning schedule. OTHER DUTIES AND RESPONSIBILITIES: 1. Access, input and retrieve information from computer. 2. File and organize Head Start information. 3. Inventory supplies and equipment. 4. Familiarity with computer knowledge and skills in computer operations. 5. Attend meetings and trainings as required. Other duties as assigned. The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. Essential duties are intended to describe those functions essential to the performance of this job, and other duties include those that are considered incidental or secondary to the overall purpose of this job. This job description does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job-related duty as requested by management. All requirements are subject to possible modification to reasonably accommodate individuals with a disability. Hiring is subject to Policy Council approval and grant funding. Signature Date Print Name Approved by Policy Council: 4/25/2023 Approved by UDMO Board: 4/25/2023
Mar 27, 2024
Full time
POSITION: Custodian/Food Service Personnel REPORTS TO: Program Coordinator SALARY: As per calendar/As per agency salary schedule FLSA: Non-Exempt KNOWLEDGE, SKILLS AND ABILITIES: Prefer High School Diploma or equivalent. Previous food preparation, purchasing and menu planning. Prefer knowledge of proper cleaning methods and equipment. Excellent time management skills. Good written and verbal communication skills. Ability to work as an effective team member. Knowledge of HS Performance Standards, State licensing rules, NAEYC Accreditation, and CACFP. Certifications: Mandatory Reporter, CPR, First Aid and Universal Precautions. Serve Safe if required per site. Ability to perform medium to heavy physical work, exerting up to 50 pounds of force on occasion, up to 20 pounds frequently, and up to 5-10 pounds constantly, performing such activities as stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, grasping, including some duties requiring repetitive motion skills, such as keyboarding and computer use. Initial physical and one every 3 years thereafter. ESSENTIAL DUTIES AND RESPONSIBILITIES: Standard : Competence in Knowledge for the Position a. Creates an environment of mutual respect, rapport, and fairness. Tone is generally positive, calm, and supportive. Provides warmth, sensitivity, and nurturance to children. Provides positive, descriptive feedback to children. Provides support to children's language development including English Language Learners. b. Sets and communicates high expectations for social, behavioral, and academic success of all children. Uses visuals to support routines, schedules, and transitions. Maintains a safe and healthy environment. Provides simple, short, specific directions that state expected behavior. c. Creates a safe and healthy environment. Maintains an inviting, well organized kitchen to meet regulatory guidelines. Develops daily schedule/routine for their assigned duties. d. Applies Knowledge of Cleaning Methods: Demonstrates the ability to provide and document necessary janitorial services for the center while following approved cleaning and sanitation methods Utilize cleaning equipment and supplies provided. Removes garbage from premises daily. Cleans rooms and bathrooms daily following cleaning and sanitation schedule. Assists with snow removal an ice melt. Sanitize and launder necessary cleaning materials. Requests necessary janitorial supplies in timely manner. Makes facility and equipment repairs within the scope of the assigned location. Reports any building maintenance issues to supervisor. Standard : Professional Growth a. Demonstrates habits and skills of continuous inquiry and learning. Open-mindedness, seeks and accepts feedback. Takes advantage of opportunities to improve skills and knowledge. Assesses own practices and develops goals for growth on a Professional Development Plan. b. Works collaboratively to improve professional practices and children's learning. Teams with others to develop strategies that positively impact children's nutritional needs. Utilizes ideas and expertise of others to increase effectiveness as a professional. Standard : Professional Responsibility to Program a. Adheres to UDMO and program policies and procedures including other regulations. Implements State regulations, grant requirements and UDMO and Head Start Policies and Procedures. Abides by ethical code of conduct. Complies with Child and Adult Food Program regulations and documentation. Demonstrates knowledge of food sanitization methods, food preparation, and nutritional guidelines. Cleans, sanitizes and documents cleaning & sanitation of kitchen, equipment, dining and other areas. Assists in ensuring children's special dietary needs are met. b. Demonstrates an understanding of and respect for all children and staff. Employs a culturally competent and flexible approach when working with those from various cultures by accommodating differences. Shares information through proper chains of command. Ensures family confidentiality. Models effective daily practices. c. Collaborates with families, colleagues, and communities to enhance children's learning environment. Demonstrates team building skills. Maintains professionalism in relationships by establishing appropriate boundaries. Works with classroom staff to coordinate meal service and cleaning schedule. OTHER DUTIES AND RESPONSIBILITIES: 1. Access, input and retrieve information from computer. 2. File and organize Head Start information. 3. Inventory supplies and equipment. 4. Familiarity with computer knowledge and skills in computer operations. 5. Attend meetings and trainings as required. Other duties as assigned. The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. Essential duties are intended to describe those functions essential to the performance of this job, and other duties include those that are considered incidental or secondary to the overall purpose of this job. This job description does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job-related duty as requested by management. All requirements are subject to possible modification to reasonably accommodate individuals with a disability. Hiring is subject to Policy Council approval and grant funding. Signature Date Print Name Approved by Policy Council: 4/25/2023 Approved by UDMO Board: 4/25/2023
JOB SUMMARY:Prepare and cook items for customers and will serve food to customers who order food at the Dash Caf and or Slice CounterDIRECTLY SUPERVISES: None KEY JOB FUNCTIONS: Takes orders from customers and serves the order when ready. Rings in the order on the register correctly and accepts payment. Stocks and replenishes condiments, napkins, straws and other counter items. Cleans counters, tables and trays Helps put trucks away on delivery day Will make sure that all money and paperwork is in an orderly manner everyday Assists with daily preparations Cooks food according to what is ordered by customers Prepares produce for service. Cuts meat. Follows prescribed sanitary safeguards in handling all food and cleaning all surfaces. Will abide by all safety requirements as outlined in the Safety Manual or as required by individual departments and/or job functions. Other duties as assigned. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. SOCIAL SKILLS AND EXPERIENCE:Must have an outgoing, energetic and enthusiastic attitude. Must be comfortable initiating conversations and creating a fun environment with our guests. EDUCATION and/or EXPERIENCE: High school education; or up to one month related experience or training; or equivalent combination of education and experience. LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. REQUIRED PERSONAL COMPETENCIES:Responsible for fostering a fun environment. Responsible for being gracious to all guests and co-workers. Responsible for promoting a positive influence in the community and participating in company-sponsored events. Enthusiastically supports, actively promotes and demonstrates superior customer service in accordance with department and company standards and programs. Ensures that behavior and appearance are in compliance with established standards. Maintains a professional work environment with management and staff. CERTIFICATES, LICENSES, REGISTRATIONS: Must be able to obtain and maintain a license from the Indiana Gaming Commission. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 27 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate. ACCESS TO CONFIDENTIAL/PROPRIETARY INFORMATION:None. ACCESS TO GAMING FACILITY:Will require access to back of house areas, including restrooms and break room. May require periodic access through the gaming facility. DISCLAIMERThis is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 25, 2024
Full time
JOB SUMMARY:Prepare and cook items for customers and will serve food to customers who order food at the Dash Caf and or Slice CounterDIRECTLY SUPERVISES: None KEY JOB FUNCTIONS: Takes orders from customers and serves the order when ready. Rings in the order on the register correctly and accepts payment. Stocks and replenishes condiments, napkins, straws and other counter items. Cleans counters, tables and trays Helps put trucks away on delivery day Will make sure that all money and paperwork is in an orderly manner everyday Assists with daily preparations Cooks food according to what is ordered by customers Prepares produce for service. Cuts meat. Follows prescribed sanitary safeguards in handling all food and cleaning all surfaces. Will abide by all safety requirements as outlined in the Safety Manual or as required by individual departments and/or job functions. Other duties as assigned. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. SOCIAL SKILLS AND EXPERIENCE:Must have an outgoing, energetic and enthusiastic attitude. Must be comfortable initiating conversations and creating a fun environment with our guests. EDUCATION and/or EXPERIENCE: High school education; or up to one month related experience or training; or equivalent combination of education and experience. LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. REQUIRED PERSONAL COMPETENCIES:Responsible for fostering a fun environment. Responsible for being gracious to all guests and co-workers. Responsible for promoting a positive influence in the community and participating in company-sponsored events. Enthusiastically supports, actively promotes and demonstrates superior customer service in accordance with department and company standards and programs. Ensures that behavior and appearance are in compliance with established standards. Maintains a professional work environment with management and staff. CERTIFICATES, LICENSES, REGISTRATIONS: Must be able to obtain and maintain a license from the Indiana Gaming Commission. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 27 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate. ACCESS TO CONFIDENTIAL/PROPRIETARY INFORMATION:None. ACCESS TO GAMING FACILITY:Will require access to back of house areas, including restrooms and break room. May require periodic access through the gaming facility. DISCLAIMERThis is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Mar 20, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
POSITION SUMMARYResponsible for food production in the assigned venue. Safely prepares food items, following menu specifications and standard recipes, for service to guests. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES The Cook II must be proficient in all functions and requirements of the Cook I position. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Prepares meats and fish dishes to correct serving temperatures. Provides clear direction, instruction, and guidance to Cook I employees. Organizes and prioritize work load to meet deadlines. Responsible for production of select menu items and ingredients for the assigned restaurant. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items. Adheres to control procedure for food costs and quality. Gathers all necessary items for recipe execution. Maintains open communication with the Cook III's and Venue Chef. Prepares hot and cold sauces, soups, and stews. Prepares quantities based on the direction of the Cook III. Interacts with guests in a friendly manner, informs of station offerings. To encourage and abide by all health department codes and hand washing guidelines. Understands and follows all time and temperature control rules. Responsible for interacting with guests, and displaying excellent guest service. Ensure safety and security of employees and guests. Maintains a neat and clean working area. Other duties as assignedMISCELLANEOUS This position reports directly to the Cook III for daily operations. Overall responsible to the Chef/Kitchen Manager. This position does not have any direct reports. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Following department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By meeting taste and quality expectations set by the Chef. By maintaining a clean and organized station.Keeps menu items fresh in appearance. Through guest service and guest satisfaction programs. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties.QUALIFICATIONS Essential Education, Training, and Experience The Cook II must be proficient in all functions and requirements of the Cook I position. Requires reading and writing for recipes and labeling. Previous cooking experience is required. Must complete and pass all required company training programs. Desirable Education, Training, and Experience High school diploma or GED equivalent. Successful completion or enrollment in certified culinary classes. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting NP Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Pushing/Pulling F Depth Perception O Color Vision C Far Vision O Talking F Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office NP Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Mar 14, 2024
Full time
POSITION SUMMARYResponsible for food production in the assigned venue. Safely prepares food items, following menu specifications and standard recipes, for service to guests. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES The Cook II must be proficient in all functions and requirements of the Cook I position. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Prepares meats and fish dishes to correct serving temperatures. Provides clear direction, instruction, and guidance to Cook I employees. Organizes and prioritize work load to meet deadlines. Responsible for production of select menu items and ingredients for the assigned restaurant. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items. Adheres to control procedure for food costs and quality. Gathers all necessary items for recipe execution. Maintains open communication with the Cook III's and Venue Chef. Prepares hot and cold sauces, soups, and stews. Prepares quantities based on the direction of the Cook III. Interacts with guests in a friendly manner, informs of station offerings. To encourage and abide by all health department codes and hand washing guidelines. Understands and follows all time and temperature control rules. Responsible for interacting with guests, and displaying excellent guest service. Ensure safety and security of employees and guests. Maintains a neat and clean working area. Other duties as assignedMISCELLANEOUS This position reports directly to the Cook III for daily operations. Overall responsible to the Chef/Kitchen Manager. This position does not have any direct reports. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Following department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By meeting taste and quality expectations set by the Chef. By maintaining a clean and organized station.Keeps menu items fresh in appearance. Through guest service and guest satisfaction programs. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties.QUALIFICATIONS Essential Education, Training, and Experience The Cook II must be proficient in all functions and requirements of the Cook I position. Requires reading and writing for recipes and labeling. Previous cooking experience is required. Must complete and pass all required company training programs. Desirable Education, Training, and Experience High school diploma or GED equivalent. Successful completion or enrollment in certified culinary classes. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting NP Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Pushing/Pulling F Depth Perception O Color Vision C Far Vision O Talking F Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office NP Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
POSITION SUMMARYSafely prepares food items, following menu specifications and standard recipes, for service to guests in all outlets. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Monitors assigned station assists in production of select menu items and ingredients for the station. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble all outlets food. Adheres to control procedure for food costs and quality. Interacts with guests in a friendly manner, informs of station offerings. To encourage and abide by all health department codes and hand washing guidelines. Understands and follows all time and temperature control rules. Ensures all food is properly labeled and stored per departmental guidelines. Utilizes FIFO system when storing goods and menu items. Responsible for interacting with guests, and displaying excellent guest service. Ensure safety and security of employees and guests. Maintains a neat and clean working area. Other duties as assignedMISCELLANEOUS This position reports directly to the Cook III for daily operations. Overall responsible to the Chef/Kitchen Manager. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Following department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By maintaining a clean and organized station to our guests. Keeps menu items fresh in appearance on the buffet lines. Through guest service and guest satisfaction programs. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties.QUALIFICATIONS Essential Education, Training, and Experience Requires reading and writing for recipes and labeling. Must complete and pass all required company training programs. High school diploma or GED equivalent. Previous food & beverage experience in a high volume kitchen. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting NP Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Talking F Depth Perception O Color Vision C Far Vision O Pushing/Pulling F Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office NP Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Mar 14, 2024
Full time
POSITION SUMMARYSafely prepares food items, following menu specifications and standard recipes, for service to guests in all outlets. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Monitors assigned station assists in production of select menu items and ingredients for the station. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble all outlets food. Adheres to control procedure for food costs and quality. Interacts with guests in a friendly manner, informs of station offerings. To encourage and abide by all health department codes and hand washing guidelines. Understands and follows all time and temperature control rules. Ensures all food is properly labeled and stored per departmental guidelines. Utilizes FIFO system when storing goods and menu items. Responsible for interacting with guests, and displaying excellent guest service. Ensure safety and security of employees and guests. Maintains a neat and clean working area. Other duties as assignedMISCELLANEOUS This position reports directly to the Cook III for daily operations. Overall responsible to the Chef/Kitchen Manager. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Following department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By maintaining a clean and organized station to our guests. Keeps menu items fresh in appearance on the buffet lines. Through guest service and guest satisfaction programs. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties.QUALIFICATIONS Essential Education, Training, and Experience Requires reading and writing for recipes and labeling. Must complete and pass all required company training programs. High school diploma or GED equivalent. Previous food & beverage experience in a high volume kitchen. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting NP Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Talking F Depth Perception O Color Vision C Far Vision O Pushing/Pulling F Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office NP Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
POSITION SUMMARYResponsible for food production in the assigned venue. Provides daily instruction and assignments to staff. Safely prepares food items, following menu specifications and standard recipes, for service to guests. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES The Cook III must be proficient in all functions and requirements of the Cook II position. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Organizes staff, and delegates work assignments/tasks appropriately. Responsible for opening and closing the kitchen/restaurant properly. Conducts the daily shift meetings. Communicates expected business levels and productions quantities to staff. Monitors staff to be in compliance of all regulations, safety guidelines, and company policies and procedures. Provides clear direction, instruction, guidance, and training to kitchen staff. Organizes and prioritize work and meet deadlines. Responsible for production of select menu items and ingredients for the restaurant. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items. Prepares written food requisitions for supplies and food items for production in the work station. Adheres to control procedures for food costs and quality. Gathers all necessary items for recipe execution. Maintains open communication with the Venue Chef. Prepares compound sauces and derivatives of the mother sauces. Interacts with guests in a friendly manner, informs of station offerings. Fields any questions or complaints. Encourages and abides by all health department codes and hand washing guidelines. Monitors time and temperature control rules. Responsible for interacting with guests, and displaying excellent guest service. Ensures safety and security of employees and guests. Maintains a neat and clean working area. Communicates with other shift leads to maintain a smooth transition for overall success. Other duties as assignedMISCELLANEOUS Follows department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By meeting taste and quality expectations set by the Chef. By maintaining a clean and organized kitchen. Presenting a complete menu for our guests. Maintains appropriate appearance and quality throughout the shift. Through guest service and guest satisfaction programs. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties. QUALIFICATIONS Essential Education, Training, and Experience High school diploma or GED equivalent. Requires three years minimum experience in food preparation and food knowledge. The Cook III must be proficient in all functions and requirements of the Cook II position. Must successfully complete Serv-Safe training per departmental guidelines. Requires reading and writing proficiency for recipes and labeling. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. Must complete and pass all required company training programs. Desirable Education, Training, and Experience Successful completion of a 2-year culinary degree or certificate. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must possess strong interpersonal, written, and oral English communication skills. Must demonstrate a proven track record of providing outstanding guest service. Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting O Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Talking F Depth Perception O Color Vision C Far Vision O Pushing/Pulling O Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office O Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Mar 04, 2024
Full time
POSITION SUMMARYResponsible for food production in the assigned venue. Provides daily instruction and assignments to staff. Safely prepares food items, following menu specifications and standard recipes, for service to guests. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES The Cook III must be proficient in all functions and requirements of the Cook II position. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Organizes staff, and delegates work assignments/tasks appropriately. Responsible for opening and closing the kitchen/restaurant properly. Conducts the daily shift meetings. Communicates expected business levels and productions quantities to staff. Monitors staff to be in compliance of all regulations, safety guidelines, and company policies and procedures. Provides clear direction, instruction, guidance, and training to kitchen staff. Organizes and prioritize work and meet deadlines. Responsible for production of select menu items and ingredients for the restaurant. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items. Prepares written food requisitions for supplies and food items for production in the work station. Adheres to control procedures for food costs and quality. Gathers all necessary items for recipe execution. Maintains open communication with the Venue Chef. Prepares compound sauces and derivatives of the mother sauces. Interacts with guests in a friendly manner, informs of station offerings. Fields any questions or complaints. Encourages and abides by all health department codes and hand washing guidelines. Monitors time and temperature control rules. Responsible for interacting with guests, and displaying excellent guest service. Ensures safety and security of employees and guests. Maintains a neat and clean working area. Communicates with other shift leads to maintain a smooth transition for overall success. Other duties as assignedMISCELLANEOUS Follows department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By meeting taste and quality expectations set by the Chef. By maintaining a clean and organized kitchen. Presenting a complete menu for our guests. Maintains appropriate appearance and quality throughout the shift. Through guest service and guest satisfaction programs. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties. QUALIFICATIONS Essential Education, Training, and Experience High school diploma or GED equivalent. Requires three years minimum experience in food preparation and food knowledge. The Cook III must be proficient in all functions and requirements of the Cook II position. Must successfully complete Serv-Safe training per departmental guidelines. Requires reading and writing proficiency for recipes and labeling. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. Must complete and pass all required company training programs. Desirable Education, Training, and Experience Successful completion of a 2-year culinary degree or certificate. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must possess strong interpersonal, written, and oral English communication skills. Must demonstrate a proven track record of providing outstanding guest service. Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting O Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Talking F Depth Perception O Color Vision C Far Vision O Pushing/Pulling O Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office O Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Position Summary: The Executive Chef responsibilities include directly supporting and enforcing all initiatives given by the Senior Director of Food & Beverage. Responsibilities also include leading, directing and supervising all culinary and stewarding activities as well as overseeing the performance and coordination of all work performed by all culinary and steward Team Members assigned, passing on pertinent information to Room Chefs, Sous Chefs and Team Members and ensuring proper service standards are used in all internal and external Guest experiences. Duties and Responsibilities: Responsible for practicing, supporting and promoting Gun Lake Casino's "Unsurpassed Service" standards at all times. Oversee all hiring, staffing and training of culinary and stewarding employees. Assist in training of all culinary employees, including the development of training agendas and materials. Responsible for developing, implementing and overseeing Food & Beverage Department policy and procedures relevant to all aspects of kitchen operations. Oversee and assist with menu design, recipe development and training for all Food venues. Develop budgets for all culinary and stewarding activities. Responsible for overall cleanliness, sanitation and safety of all areas within the Food & Beverage operation. Responsible for overseeing proper receiving, storage, rotation and pars for food items within the Food & Beverage Department. Assist the Purchasing Department with developing and monitor all product specifications. Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality. Responsible for holding Room Chefs accountable for the food cost, labor cost, and direct expenses. Responsible for morale, engagement and overall performance of all culinary and stewarding Team Members. Must maintain the highest level of professionalism at all times. Will work with departmental and property peers to ensure a strong working relationship and high levels of teamwork. Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health standards and regulations. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee the job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Treat each individual with care, dignity, fairness, respect and recognition and ensure open door policy in an "Unsurpassed Service" manner. Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Gun Lake Casino's policies. Communicate on a consistent basis with all manager, keeping them abreast of all department activities. Ensure that all Team Members adhere to all policies and procedures as set forth by the Senior Director of Food and Beverage and adhere to all Gun Lake Casino's policies and standards. Have a comprehensive and complete knowledge of all food and beverage menu items including their preparation, ingredients, cooking methods, portions and prices. Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Gun Lake Casino's specifications, standards and guidelines. Work closely with Management team to ensure that all products comply with Gun Lake Casino's specifications and cost controls. Responsible to direct and supervise the Executive Steward to maintain cleanliness and sanitation standards in accordance with department policies and the Department of Health. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Gun Lake Casino's guidelines. Monitor, work with facilities and document any culinary and sanitation departments if any area is below standards or not functioning properly. Must be available to work a variety of shifts, weekends and holidays. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or equivalent required. Associate's degree in culinary studies preferred. Six (6) years of culinary leadership experience and ten (10) years of overall culinary experience. Minimum of five (5) years in varied high volume and/or buffet environment with P&L responsibilities preferred. Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements. Proven knowledge of budget development, scheduling and cost control skills. Demonstrated strong understanding of Human Resources related policies and procedures. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Must manage time effectively with minimum supervision. Must be able to handle a flexible schedule. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have strong knowledge of tracking and maintaining Cost of Sales while in conjunctions with creating recipe cards for all styles of cooking bulk, plated and action. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the "Unsurpassed Service" culture. Comprehensive computer skills in Microsoft Office systems and requisitioning. Must possess the ability to work hands on in any kitchen environment pertaining to a three meal period and high volume production in batch, fine dining, butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance. Must be capable of lifting 50lbs, push 150 to 250lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. Requires normal sense of smell, taste and touch. Requires normal dexterity to use job related equipment. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually loud. Constant contact with fellow Team Members and Guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug/alcohol test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.
Mar 26, 2024
Full time
Position Summary: The Executive Chef responsibilities include directly supporting and enforcing all initiatives given by the Senior Director of Food & Beverage. Responsibilities also include leading, directing and supervising all culinary and stewarding activities as well as overseeing the performance and coordination of all work performed by all culinary and steward Team Members assigned, passing on pertinent information to Room Chefs, Sous Chefs and Team Members and ensuring proper service standards are used in all internal and external Guest experiences. Duties and Responsibilities: Responsible for practicing, supporting and promoting Gun Lake Casino's "Unsurpassed Service" standards at all times. Oversee all hiring, staffing and training of culinary and stewarding employees. Assist in training of all culinary employees, including the development of training agendas and materials. Responsible for developing, implementing and overseeing Food & Beverage Department policy and procedures relevant to all aspects of kitchen operations. Oversee and assist with menu design, recipe development and training for all Food venues. Develop budgets for all culinary and stewarding activities. Responsible for overall cleanliness, sanitation and safety of all areas within the Food & Beverage operation. Responsible for overseeing proper receiving, storage, rotation and pars for food items within the Food & Beverage Department. Assist the Purchasing Department with developing and monitor all product specifications. Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality. Responsible for holding Room Chefs accountable for the food cost, labor cost, and direct expenses. Responsible for morale, engagement and overall performance of all culinary and stewarding Team Members. Must maintain the highest level of professionalism at all times. Will work with departmental and property peers to ensure a strong working relationship and high levels of teamwork. Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health standards and regulations. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee the job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Treat each individual with care, dignity, fairness, respect and recognition and ensure open door policy in an "Unsurpassed Service" manner. Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Gun Lake Casino's policies. Communicate on a consistent basis with all manager, keeping them abreast of all department activities. Ensure that all Team Members adhere to all policies and procedures as set forth by the Senior Director of Food and Beverage and adhere to all Gun Lake Casino's policies and standards. Have a comprehensive and complete knowledge of all food and beverage menu items including their preparation, ingredients, cooking methods, portions and prices. Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Gun Lake Casino's specifications, standards and guidelines. Work closely with Management team to ensure that all products comply with Gun Lake Casino's specifications and cost controls. Responsible to direct and supervise the Executive Steward to maintain cleanliness and sanitation standards in accordance with department policies and the Department of Health. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Gun Lake Casino's guidelines. Monitor, work with facilities and document any culinary and sanitation departments if any area is below standards or not functioning properly. Must be available to work a variety of shifts, weekends and holidays. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or equivalent required. Associate's degree in culinary studies preferred. Six (6) years of culinary leadership experience and ten (10) years of overall culinary experience. Minimum of five (5) years in varied high volume and/or buffet environment with P&L responsibilities preferred. Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements. Proven knowledge of budget development, scheduling and cost control skills. Demonstrated strong understanding of Human Resources related policies and procedures. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Must manage time effectively with minimum supervision. Must be able to handle a flexible schedule. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have strong knowledge of tracking and maintaining Cost of Sales while in conjunctions with creating recipe cards for all styles of cooking bulk, plated and action. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the "Unsurpassed Service" culture. Comprehensive computer skills in Microsoft Office systems and requisitioning. Must possess the ability to work hands on in any kitchen environment pertaining to a three meal period and high volume production in batch, fine dining, butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance. Must be capable of lifting 50lbs, push 150 to 250lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. Requires normal sense of smell, taste and touch. Requires normal dexterity to use job related equipment. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually loud. Constant contact with fellow Team Members and Guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug/alcohol test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
JOB SUMMARY: Provides exemplary managerial and culinary support to the Guest Dining Team. ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends. Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home. Creates and maintains all recipes and prep lists for all dining locations. Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization. Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines. Maintains weekly inventory counts for food and beverage at all dining locations. Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed. Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service. Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage. Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to. Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests. Performs other duties as assigned by the Food Service Director. Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home's guidelines. EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Actively supports and participates in the staff spiritual life activities. Ability to hear from God and pray for people, both in person and on the phone. Uphold and support the Mission, Vision and Core Values of Forest Home. Well-rounded culinary experience, with an emphasis on leading, training, and menu planning. Current ServSafe certification, or ability to obtain one. Commitment to serving guests safely and always maintaining safe work environment for staff. Knowledge of current food trends, both in resort and the camp food service industry. Demonstrated success leading large teams. Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills. Able to deliver high quality work and maintain composure in stressful, high-pressure situations. Servant heart and Christ-like attitude. Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor. A self-starter. Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures. Demonstrated ability to perform high quality, detailed work. Work weekends and nights, varied shifts. Able to lift heavy objects up to 60 lbs. on a daily basis. Has reliable means to be able to get to Forest Home in all types of weather conditions. Actively supports and participates in the staff spiritual life activities. Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings. Must be comfortable and confident in possible high stress situations. SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers. Supervises other Food Service employees as necessary. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions. While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines. Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds. Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone. ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors. The noise level in the work environment is usually moderate but can be loud at times. FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. All terms and conditions of Forest Home's at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook. FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests • Walk in Biblical purity (1 Timothy 4:12) by rejecting one's sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others' needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate "campy" fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
Mar 24, 2024
Full time
JOB SUMMARY: Provides exemplary managerial and culinary support to the Guest Dining Team. ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends. Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home. Creates and maintains all recipes and prep lists for all dining locations. Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization. Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines. Maintains weekly inventory counts for food and beverage at all dining locations. Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed. Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service. Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage. Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to. Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests. Performs other duties as assigned by the Food Service Director. Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home's guidelines. EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Actively supports and participates in the staff spiritual life activities. Ability to hear from God and pray for people, both in person and on the phone. Uphold and support the Mission, Vision and Core Values of Forest Home. Well-rounded culinary experience, with an emphasis on leading, training, and menu planning. Current ServSafe certification, or ability to obtain one. Commitment to serving guests safely and always maintaining safe work environment for staff. Knowledge of current food trends, both in resort and the camp food service industry. Demonstrated success leading large teams. Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills. Able to deliver high quality work and maintain composure in stressful, high-pressure situations. Servant heart and Christ-like attitude. Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor. A self-starter. Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures. Demonstrated ability to perform high quality, detailed work. Work weekends and nights, varied shifts. Able to lift heavy objects up to 60 lbs. on a daily basis. Has reliable means to be able to get to Forest Home in all types of weather conditions. Actively supports and participates in the staff spiritual life activities. Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings. Must be comfortable and confident in possible high stress situations. SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers. Supervises other Food Service employees as necessary. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions. While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines. Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds. Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone. ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors. The noise level in the work environment is usually moderate but can be loud at times. FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. All terms and conditions of Forest Home's at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook. FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests • Walk in Biblical purity (1 Timothy 4:12) by rejecting one's sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others' needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate "campy" fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Job Description As a Culinary Leader your responsibilities will be: Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. About Us Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, ! About the Team Shaner Hotels has an amazing opportunity at our 83 room-Courtyard Marathon Florida Keys.This hotel is conveniently located on the Florida Bay in Marathon, offering easy access to the area's top destinations, including Aquarium Encounters, Big Pine Key and Key West. We offer our guests a well-equipped fitness center; on-site dining for breakfast, dinner, and cocktails; and an outdoor infinity pool with hot tubs and a tiki bar.
Mar 22, 2024
Full time
Job Description As a Culinary Leader your responsibilities will be: Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. About Us Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, ! About the Team Shaner Hotels has an amazing opportunity at our 83 room-Courtyard Marathon Florida Keys.This hotel is conveniently located on the Florida Bay in Marathon, offering easy access to the area's top destinations, including Aquarium Encounters, Big Pine Key and Key West. We offer our guests a well-equipped fitness center; on-site dining for breakfast, dinner, and cocktails; and an outdoor infinity pool with hot tubs and a tiki bar.
Job Details Job Location BlueWater Resort and Casino - Parker, AZ Position Type Full Time Job Shift Any Description SUMMARY: The Kitchen Operations Manager will oversee the kitchen by actively supervising, coaching, counseling, directing, training and mentoring employees in meeting company quality standards. The Kitchen Operations Manager will manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area. ESSENTIAL DUTIES & RESPONSIBILITIES: Performs all functions in accordance with applicable Tribal, gaming regulations, Federal, State, Health and Safety Regulations, BlueWater Resort & Casino policies and procedures and internal controls. Oversite of the cleaning and sanitizing F&B back of house areas to create a safe and sanitary environment for internal and external guests. Provide leadership and support to management and direct reports within the Food and Beverage Department. Schedule and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establish controls to minimize food and supply waste and theft. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Responsible for upholding BlueWater Resort & Casino integrity and standards for quality and service: establish and ensure completion of operational priorities. Reviews weekly, monthly and quarterly financial statements with Director Implement effective controls for food, beverage and labor costs among all departments. Oversees inventory of food products and coordinates product ordering for all kitchen and food production areas. Achieve and exceed financial, guest service, and associate metrics goals. Maintains a current knowledge of menu items, products, current styles and trends in the food service area. Identify and assist in resolution of operational deficiencies, deviations and variances to standards Assist with menu engineering, procurement efficiencies, sales enhancements, productivity improvement and concept reinvention. Ensure departments develop and implement schedules for the operation of all restaurants and bars to achieve ultimate products and services with a profitable result. Oversees training of new team members to help them understand and excel in their position by continuously evaluating performance and encourages improvement of all food service team members. Oversee departmental training, mentoring and coach programs to develop well-trained kitchen team members. Ensure quality standards and service are maintained. Ensures that kitchen equipment is operated safely and with reasonable care. Creates menus for Buffets and EDR including daily/nightly specials, buffets that are attractive to guests in conjunction with the Director. Ensures food items are appealing, tasty and served fresh. Provides assistance and instruction to team members and makes routine hiring decisions for back of house food service. Communicates daily with management, other department heads and team members to ensure proper operating procedures are in compliance. Attends, and satisfactorily completes all required training as assigned and required. Abide by all Arizona State Liquor Laws Title 4, and Colorado River Indian Tribes Alcohol Beverage Ordinance. Abide by Guest Service Agreement for BlueWater Resort & Casino. Abide by F & B department policies and procedures. Performs all functions in accordance with Tribal, Federal, State Health & Safety Regulations, Gaming Regulations, and BlueWater Resort & Casino policies and procedures. All other duties as assigned (job description permitting), or as approved by the Tribal Gaming Agency. Qualifications KNOWLEDGE, SKILLS & ABILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures. Working knowledge of inventory control systems and Agilysys, preferred. Extensive knowledge of food service equipment. Exceptional attention to detail and organizational skills. Ability to communicate with team members, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to communicate, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability and full understanding to calculate advanced math functions dealing with P&L statements, financial statements and POS cash/credit transactions, cash reconciliation and product inventory. Ability to handle cash accurately and responsibly. QUALIFICATIONS & REQUIREMENTS: BA or BS with culinary major, or degree from nationally recognized culinary school. Minimum 10 years management experience in restaurant, multi-outlet experience. Preferably in a hotel environment. Nationally recognized, advanced food service sanitation training course certification. Must have excellent people management skills, the ability to manage multiple venues. Must acquire and maintain a valid C.R.I.T Environmental Health Food Handlers Card, ServSafe Certification, as well as any other required trainings from compliance. Valid Driver's License. Must obtain and maintain a valid gaming license from the Tribal Gaming Agency prior to beginning work and must renew annually. Must be able to adhere to all BlueWater Resort & Casino and CDC guidelines in regards to the wearing of PPE (including but not limited to a mask and gloves). Must attend in-house comprehensive cleaning and disinfecting training on COVID-19 and other infectious diseases. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to handle or feel and talk or hear. The employee is regularly required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or moves up to 30 pounds and push, pull, or drags up to 100 lbs. Specific vision abilities required by this job include close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: Indoor environment. This position regularly works indoors but may work outdoors in cold and/or extreme heat. The noise level in the work environment is generally quiet to moderate and may become excessively noisy at times. Will have contact with employees, external agencies and the public. The employee is occasionally exposed to fumes or airborne practices, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate. Flashing lights from slot machines and band lighting. ACCESSIBILITY: Restricted Disclaimer: The duties and responsibilities identified in this position description are illustrative only and are in no way intended to be a complete list of activities that may be required of an incumbent. The information contained in this job description is for compliance with the American Disabilities Act (ADA) and is not an exhaustive list of duties performed for this position. Additional duties are performed by the individual currently holding this position and additional duties may be assigned.
Mar 21, 2024
Full time
Job Details Job Location BlueWater Resort and Casino - Parker, AZ Position Type Full Time Job Shift Any Description SUMMARY: The Kitchen Operations Manager will oversee the kitchen by actively supervising, coaching, counseling, directing, training and mentoring employees in meeting company quality standards. The Kitchen Operations Manager will manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area. ESSENTIAL DUTIES & RESPONSIBILITIES: Performs all functions in accordance with applicable Tribal, gaming regulations, Federal, State, Health and Safety Regulations, BlueWater Resort & Casino policies and procedures and internal controls. Oversite of the cleaning and sanitizing F&B back of house areas to create a safe and sanitary environment for internal and external guests. Provide leadership and support to management and direct reports within the Food and Beverage Department. Schedule and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approve the requisition of products and other necessary food supplies. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establish controls to minimize food and supply waste and theft. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Responsible for upholding BlueWater Resort & Casino integrity and standards for quality and service: establish and ensure completion of operational priorities. Reviews weekly, monthly and quarterly financial statements with Director Implement effective controls for food, beverage and labor costs among all departments. Oversees inventory of food products and coordinates product ordering for all kitchen and food production areas. Achieve and exceed financial, guest service, and associate metrics goals. Maintains a current knowledge of menu items, products, current styles and trends in the food service area. Identify and assist in resolution of operational deficiencies, deviations and variances to standards Assist with menu engineering, procurement efficiencies, sales enhancements, productivity improvement and concept reinvention. Ensure departments develop and implement schedules for the operation of all restaurants and bars to achieve ultimate products and services with a profitable result. Oversees training of new team members to help them understand and excel in their position by continuously evaluating performance and encourages improvement of all food service team members. Oversee departmental training, mentoring and coach programs to develop well-trained kitchen team members. Ensure quality standards and service are maintained. Ensures that kitchen equipment is operated safely and with reasonable care. Creates menus for Buffets and EDR including daily/nightly specials, buffets that are attractive to guests in conjunction with the Director. Ensures food items are appealing, tasty and served fresh. Provides assistance and instruction to team members and makes routine hiring decisions for back of house food service. Communicates daily with management, other department heads and team members to ensure proper operating procedures are in compliance. Attends, and satisfactorily completes all required training as assigned and required. Abide by all Arizona State Liquor Laws Title 4, and Colorado River Indian Tribes Alcohol Beverage Ordinance. Abide by Guest Service Agreement for BlueWater Resort & Casino. Abide by F & B department policies and procedures. Performs all functions in accordance with Tribal, Federal, State Health & Safety Regulations, Gaming Regulations, and BlueWater Resort & Casino policies and procedures. All other duties as assigned (job description permitting), or as approved by the Tribal Gaming Agency. Qualifications KNOWLEDGE, SKILLS & ABILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures. Working knowledge of inventory control systems and Agilysys, preferred. Extensive knowledge of food service equipment. Exceptional attention to detail and organizational skills. Ability to communicate with team members, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment. Ability to communicate, read, and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Ability and full understanding to calculate advanced math functions dealing with P&L statements, financial statements and POS cash/credit transactions, cash reconciliation and product inventory. Ability to handle cash accurately and responsibly. QUALIFICATIONS & REQUIREMENTS: BA or BS with culinary major, or degree from nationally recognized culinary school. Minimum 10 years management experience in restaurant, multi-outlet experience. Preferably in a hotel environment. Nationally recognized, advanced food service sanitation training course certification. Must have excellent people management skills, the ability to manage multiple venues. Must acquire and maintain a valid C.R.I.T Environmental Health Food Handlers Card, ServSafe Certification, as well as any other required trainings from compliance. Valid Driver's License. Must obtain and maintain a valid gaming license from the Tribal Gaming Agency prior to beginning work and must renew annually. Must be able to adhere to all BlueWater Resort & Casino and CDC guidelines in regards to the wearing of PPE (including but not limited to a mask and gloves). Must attend in-house comprehensive cleaning and disinfecting training on COVID-19 and other infectious diseases. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to handle or feel and talk or hear. The employee is regularly required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or moves up to 30 pounds and push, pull, or drags up to 100 lbs. Specific vision abilities required by this job include close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: Indoor environment. This position regularly works indoors but may work outdoors in cold and/or extreme heat. The noise level in the work environment is generally quiet to moderate and may become excessively noisy at times. Will have contact with employees, external agencies and the public. The employee is occasionally exposed to fumes or airborne practices, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate. Flashing lights from slot machines and band lighting. ACCESSIBILITY: Restricted Disclaimer: The duties and responsibilities identified in this position description are illustrative only and are in no way intended to be a complete list of activities that may be required of an incumbent. The information contained in this job description is for compliance with the American Disabilities Act (ADA) and is not an exhaustive list of duties performed for this position. Additional duties are performed by the individual currently holding this position and additional duties may be assigned.
Agency: Department of Corrections Closing Date/Time: 11:59 pm, 04/01/2024 Salary: Anticipated Starting Salary $4,854 a month; CBA Applies; Full Range $4,854 - $7,108 a month Job Type: Salaried County: Lawrence Number of Vacancies: 2 Plan/BU: RC006 This position is a union position; therefore, provisions of the relevant collective bargaining agreement/labor contract apply to the filling of this position. All applicants who want to be considered for this position MUST apply electronically through the website. State of Illinois employees should click the link near the top left to apply through the SuccessFactors employee career portal. Applications submitted via email or any paper manner (mail, fax, hand delivery) will not be considered. While not required, a Resume/Curriculum Vitae (CV) is recommended. When applicable, titles that require specific coursework, professional license or certification will include a notation requesting the appropriate document(s) be uploaded in the Additional Documents section of your application. Failure to upload requested transcripts, license and/or proof of certification when specified may result in ineligibility. Please note that the Department of Corrections must verify proof of higher education for any degree earned (if applicable) regardless of vacancy title before any offer can be extended. Posting Identification Number 35845 The Department is seeking a dedicated individual to serve in the correctional center's dietary. The ideal candidate will help monitor dietary workers, review policies and procedures for compliance, and maintains accurate inventory records. We strongly encourage all qualified candidates to apply. Essential Function 1 Monitors individuals in custody in preparation and serving of food for individuals in custody and in maintaining equipment weighing up to 50 lbs. 1. Prepares receiving, issue and transfer reports for all items that come into the dietary warehouse, inputs these reports into the automated accounting system and forwards reports to the business office.2. Performs food preparation, food service and sanitation, as well as cleaning, sanitation and maintenance of all food service areas and equipment. 3. Inspects, weighs, and measures items used in food preparation to ensure compliance with established menus and recipes. Essential Function 2 Monitors individuals in custody in clean-up and sanitation procedures for kitchen equipment and facilities.1. Explains and enforces the rules and regulations covering the assignments of duties. 2. Searches individuals in custody and all kitchen areas for contraband. 3. Verifies that doors are locked and adheres to all security measures. Essential Function 3 Inspects food before, during, and after cooking to ensure proper preparation in compliance with recipes and menus. 1. Assures attainment and maintenance of the cooking and holding temperatures of food.2. Evaluates the dishwashing operations and adheres to strict cleanliness and hygiene. Essential Function 4 Maintains inventory and records of food items used and their expiration dates.1. Prepares requisition orders. 2. Maintains stock, inventory, and supplies.3. Receives and inspects boxes and containers weighing up to 50 lbs.4. Operates copy machine and automated systems in order to account for all goods movement. Essential Function 5 Monitors daily activities of individuals in custody, allowing food supplies, tools, and cleaning supplies to be properly issued and accounted for.1. Reports infraction of rules by individuals in custody for disciplinary action. Essential Function 6 Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated above. Minimum Qualifications 1 Requires knowledge, skill, and mental development equivalent to completion of four (4) years of high school. Minimum Qualifications 2 Requires two (2) years of experience in food preparation in large-scale food operation. Minimum Qualifications 3 Requires possession of a current Food Service Sanitation Certificate issued by the Illinois Department of Public Health or requires possession of a Certified Food Protection Manager (CFPM) certification from a program accredited by the American National Standards Institute (ANSI) Conference for Food Protection (CFP). Minimum Qualifications 4 Qualifying state employees in the employee Upward Mobility Program may complete combinations of specific proficiency tests and training programs leading to a certificate of proficiency in lieu of the state requirements for this classification. Preferred Qualifications 1 Prefers at least three (3) years of experience performing access control, space assignment, equipment handling, or inventory management. Preferred Qualifications 2 Prefers at least two (2) years of experience communicating effectively using both verbal and written skills in relaying specific job instructions. Preferred Qualifications 3 Prefers at least two (2) years of professional experience ordering supplies, processing invoices, and distributing materials to work locations. Preferred Qualifications 4 Prefers at least two (2) years of experience in a professional setting applying elementary knowledge of professional accounting, auditing, and/or inventory methods and procedures. Preferred Qualifications 5 Prefers at least two (2) years of experience in a professional setting performing detailed work involving written or numerical data. Preferred Qualifications 6 Prefers at least two (2) years of professional experience with Microsoft Office Suite, including Word and Excel, or similar software. Preferred Qualifications 7 Prefers at least one (1) year of professional experience with the SAP platform. Employment Condition 1 Requires completion of an orientation-training course within six (6) months of employment. Employment Condition 2 Requires ability to pass the IDOC/IDJJ background check. Employment Condition 3 Requires ability to pass a drug screen. The use of unauthorized drugs by an employee, regardless of the position held, is prohibited. Employment Condition 4 Applicants are required to abide by all vaccine and/or other medical standards as set out by the employer. About the Agency The Illinois Department of Corrections is a multicultural agency deeply committed to ensuring diversity, equity, and inclusion. This commitment is at the forefront of our operations, hiring, policies and procedures, and training. We recognize the benefit of workplace empowerment, the importance of diversity and fully support an environment where ALL employees are treated fairly, respectfully, and have equal access to opportunities and resources necessary to thrive and contribute to the agency's success. IDOC genuinely values the differences of individuals in our custody and is committed to ensuring a healthy living environment where they feel valued, respected, and included. Through our commitment to Diversity, Equity, and Inclusion (DEI), we shall establish and uphold agency policies and practices conducive to eliminating all forms of exclusion including, but not limited to, racism, ageism, ableism, sexism, discrimination based on sexual orientation and gender, and religious oppression. The IDOC team works to serve justice in Illinois and increase public safety by promoting positive change in behavior of individuals in custody, operating successful reentry programs, and reducing victimization. Employees enjoy excellent benefits, including health, vision, and dental insurance; retirement plan and deferred compensation; state holidays and other benefit time off, and pre-tax benefit programs. The department also offers extensive training and career advancement opportunities. The Illinois Department of Corrections is proud to be an Equal Opportunity Employer. Work Hours: See Below: 1. 1:00 pm - 9:00 pm, Tuesday/Wednesday off 2. 1:00 pm - 9:00 pm, Thursday/Friday off Work Location: Lawrence Correctional Center, 10940 Lawrence Rd, Sumner, Illinois, 62466 Agency Contact: Sharon Burtch Email: Posting Group: Building, Fleet & Institutional Support; Public Safety This title is within the Upward Mobility Program. General Program information can be found by clicking on the Upward Mobility Program link or for specific title information at UMP Title Descriptions. There are three categories of UMP titles: 1) certificate titles which require passing a written proficiency exam; 2) credential titles which require the possession of a specified college degree and/or licensure; and 3) dual titles for which a certificate may be earned by following either the certificate or credential pathway. This position DOES NOT contain "Specialized Skills" (as that term is used in CBAs). APPLICATION INSTRUCTIONS Use the "Apply" button at the top right or bottom right of this posting to begin the application process. If you are not already signed in, you will be prompted to do so. State employees should sign in to the career portal for State of Illinois employees - a link is available at the top left of the homepage in the blue ribbon. Non-State employees should log in on the using the "View Profile" link in the top right of the homepage in the blue ribbon. If you have never before signed in, you will be prompted to create an account. If you have questions about how to apply, please see the following resources: State employees: Log in to the career portal for State employees and review the Internal Candidate Application Job Aid Non-State employees: on - click "Application Procedures" in the footer of every page of the website. The main form of communication will be through email. Please check your "junk mail", "spam", or "other" folder for communication(s) regarding any submitted application(s). You may receive emails from the following addresses: click apply for full job details
Mar 20, 2024
Full time
Agency: Department of Corrections Closing Date/Time: 11:59 pm, 04/01/2024 Salary: Anticipated Starting Salary $4,854 a month; CBA Applies; Full Range $4,854 - $7,108 a month Job Type: Salaried County: Lawrence Number of Vacancies: 2 Plan/BU: RC006 This position is a union position; therefore, provisions of the relevant collective bargaining agreement/labor contract apply to the filling of this position. All applicants who want to be considered for this position MUST apply electronically through the website. State of Illinois employees should click the link near the top left to apply through the SuccessFactors employee career portal. Applications submitted via email or any paper manner (mail, fax, hand delivery) will not be considered. While not required, a Resume/Curriculum Vitae (CV) is recommended. When applicable, titles that require specific coursework, professional license or certification will include a notation requesting the appropriate document(s) be uploaded in the Additional Documents section of your application. Failure to upload requested transcripts, license and/or proof of certification when specified may result in ineligibility. Please note that the Department of Corrections must verify proof of higher education for any degree earned (if applicable) regardless of vacancy title before any offer can be extended. Posting Identification Number 35845 The Department is seeking a dedicated individual to serve in the correctional center's dietary. The ideal candidate will help monitor dietary workers, review policies and procedures for compliance, and maintains accurate inventory records. We strongly encourage all qualified candidates to apply. Essential Function 1 Monitors individuals in custody in preparation and serving of food for individuals in custody and in maintaining equipment weighing up to 50 lbs. 1. Prepares receiving, issue and transfer reports for all items that come into the dietary warehouse, inputs these reports into the automated accounting system and forwards reports to the business office.2. Performs food preparation, food service and sanitation, as well as cleaning, sanitation and maintenance of all food service areas and equipment. 3. Inspects, weighs, and measures items used in food preparation to ensure compliance with established menus and recipes. Essential Function 2 Monitors individuals in custody in clean-up and sanitation procedures for kitchen equipment and facilities.1. Explains and enforces the rules and regulations covering the assignments of duties. 2. Searches individuals in custody and all kitchen areas for contraband. 3. Verifies that doors are locked and adheres to all security measures. Essential Function 3 Inspects food before, during, and after cooking to ensure proper preparation in compliance with recipes and menus. 1. Assures attainment and maintenance of the cooking and holding temperatures of food.2. Evaluates the dishwashing operations and adheres to strict cleanliness and hygiene. Essential Function 4 Maintains inventory and records of food items used and their expiration dates.1. Prepares requisition orders. 2. Maintains stock, inventory, and supplies.3. Receives and inspects boxes and containers weighing up to 50 lbs.4. Operates copy machine and automated systems in order to account for all goods movement. Essential Function 5 Monitors daily activities of individuals in custody, allowing food supplies, tools, and cleaning supplies to be properly issued and accounted for.1. Reports infraction of rules by individuals in custody for disciplinary action. Essential Function 6 Performs other duties as required or assigned which are reasonably within the scope of the duties enumerated above. Minimum Qualifications 1 Requires knowledge, skill, and mental development equivalent to completion of four (4) years of high school. Minimum Qualifications 2 Requires two (2) years of experience in food preparation in large-scale food operation. Minimum Qualifications 3 Requires possession of a current Food Service Sanitation Certificate issued by the Illinois Department of Public Health or requires possession of a Certified Food Protection Manager (CFPM) certification from a program accredited by the American National Standards Institute (ANSI) Conference for Food Protection (CFP). Minimum Qualifications 4 Qualifying state employees in the employee Upward Mobility Program may complete combinations of specific proficiency tests and training programs leading to a certificate of proficiency in lieu of the state requirements for this classification. Preferred Qualifications 1 Prefers at least three (3) years of experience performing access control, space assignment, equipment handling, or inventory management. Preferred Qualifications 2 Prefers at least two (2) years of experience communicating effectively using both verbal and written skills in relaying specific job instructions. Preferred Qualifications 3 Prefers at least two (2) years of professional experience ordering supplies, processing invoices, and distributing materials to work locations. Preferred Qualifications 4 Prefers at least two (2) years of experience in a professional setting applying elementary knowledge of professional accounting, auditing, and/or inventory methods and procedures. Preferred Qualifications 5 Prefers at least two (2) years of experience in a professional setting performing detailed work involving written or numerical data. Preferred Qualifications 6 Prefers at least two (2) years of professional experience with Microsoft Office Suite, including Word and Excel, or similar software. Preferred Qualifications 7 Prefers at least one (1) year of professional experience with the SAP platform. Employment Condition 1 Requires completion of an orientation-training course within six (6) months of employment. Employment Condition 2 Requires ability to pass the IDOC/IDJJ background check. Employment Condition 3 Requires ability to pass a drug screen. The use of unauthorized drugs by an employee, regardless of the position held, is prohibited. Employment Condition 4 Applicants are required to abide by all vaccine and/or other medical standards as set out by the employer. About the Agency The Illinois Department of Corrections is a multicultural agency deeply committed to ensuring diversity, equity, and inclusion. This commitment is at the forefront of our operations, hiring, policies and procedures, and training. We recognize the benefit of workplace empowerment, the importance of diversity and fully support an environment where ALL employees are treated fairly, respectfully, and have equal access to opportunities and resources necessary to thrive and contribute to the agency's success. IDOC genuinely values the differences of individuals in our custody and is committed to ensuring a healthy living environment where they feel valued, respected, and included. Through our commitment to Diversity, Equity, and Inclusion (DEI), we shall establish and uphold agency policies and practices conducive to eliminating all forms of exclusion including, but not limited to, racism, ageism, ableism, sexism, discrimination based on sexual orientation and gender, and religious oppression. The IDOC team works to serve justice in Illinois and increase public safety by promoting positive change in behavior of individuals in custody, operating successful reentry programs, and reducing victimization. Employees enjoy excellent benefits, including health, vision, and dental insurance; retirement plan and deferred compensation; state holidays and other benefit time off, and pre-tax benefit programs. The department also offers extensive training and career advancement opportunities. The Illinois Department of Corrections is proud to be an Equal Opportunity Employer. Work Hours: See Below: 1. 1:00 pm - 9:00 pm, Tuesday/Wednesday off 2. 1:00 pm - 9:00 pm, Thursday/Friday off Work Location: Lawrence Correctional Center, 10940 Lawrence Rd, Sumner, Illinois, 62466 Agency Contact: Sharon Burtch Email: Posting Group: Building, Fleet & Institutional Support; Public Safety This title is within the Upward Mobility Program. General Program information can be found by clicking on the Upward Mobility Program link or for specific title information at UMP Title Descriptions. There are three categories of UMP titles: 1) certificate titles which require passing a written proficiency exam; 2) credential titles which require the possession of a specified college degree and/or licensure; and 3) dual titles for which a certificate may be earned by following either the certificate or credential pathway. This position DOES NOT contain "Specialized Skills" (as that term is used in CBAs). APPLICATION INSTRUCTIONS Use the "Apply" button at the top right or bottom right of this posting to begin the application process. If you are not already signed in, you will be prompted to do so. State employees should sign in to the career portal for State of Illinois employees - a link is available at the top left of the homepage in the blue ribbon. Non-State employees should log in on the using the "View Profile" link in the top right of the homepage in the blue ribbon. If you have never before signed in, you will be prompted to create an account. If you have questions about how to apply, please see the following resources: State employees: Log in to the career portal for State employees and review the Internal Candidate Application Job Aid Non-State employees: on - click "Application Procedures" in the footer of every page of the website. The main form of communication will be through email. Please check your "junk mail", "spam", or "other" folder for communication(s) regarding any submitted application(s). You may receive emails from the following addresses: click apply for full job details
Position Type: Food Service/Cafeteria Manager Date Posted: 3/15/2024 Location: Conner High School Date Available: 05/06/2024 Closing Date: UNTIL FILLED TITLE: CAFETERIA MANAGER QUALIFICATIONS: Has a high school diploma or G.E.D. certificate Has the ability to read and follow written Directions Has two years experience in food service operation Has specialized skills in basic mathematics Has received or is eligible to receive certification as a school food service employee by the Division of School Food Service Has a demonstrated ability to communicate effectively with the school principal, staff and students Has experience in cooking and using equipment, keeping records and preparing food in quantity REPORTS TO: Director of Food Services JOB GOAL: To provide each child with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring PERFORMANCE RESPONSIBILITIES: Be familiar with and follow written guidelines, policies, procedures and directions from supervisor related to job responsibilities Plan and direct the preparation and serving of all food in the cafeteria Assume responsibility for the security of food and supplies Supervise the storage and care of foods and supplies Assume responsibility for the security of revenue from cafeteria services until it has been turned over to proper authorities See that menus developed by the Manager Food Services are followed without deviation Supervise and participate in the preparation and serving of food Oversee and participate in the cleaning of kitchen, serving, storage, and dining area Supervise and instruct staff in operation and care of equipment Help cook selected recipes and calculate food quantities Place weekly food and supply orders on purchase order forms and checks bid sheets Assign, direct, plan, and supervise the work of cafeteria employees Keep employee time records Plan work schedules, and arrange for substitutes when required Instruct new cafeteria employees in performing their assigned tasks Evaluate the performance of all cafeteria employees Direct sanitation procedures Maintain all income, production and participation records for purchased food and commodities Inspect the kitchen, cooking/mixing utensils, and employees for cleanliness and sanitary purposes Pre cost menus and recipes Keep record of all commodity notifications Keep daily record of cooler and freezer temperature Keep weekly records of stockroom temperature Perform other duties consistent with the position assigned as may be requested by the supervisor TERMS OF EMPLOYMENT: Hourly Elementary and Middle School Manager ( Grade 42 ) High School Manager ( Grade 43 ) 8 per day 40 per week 182 days 9 months Board approved 6/12/08, Revised 9/11/08
Mar 18, 2024
Full time
Position Type: Food Service/Cafeteria Manager Date Posted: 3/15/2024 Location: Conner High School Date Available: 05/06/2024 Closing Date: UNTIL FILLED TITLE: CAFETERIA MANAGER QUALIFICATIONS: Has a high school diploma or G.E.D. certificate Has the ability to read and follow written Directions Has two years experience in food service operation Has specialized skills in basic mathematics Has received or is eligible to receive certification as a school food service employee by the Division of School Food Service Has a demonstrated ability to communicate effectively with the school principal, staff and students Has experience in cooking and using equipment, keeping records and preparing food in quantity REPORTS TO: Director of Food Services JOB GOAL: To provide each child with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring PERFORMANCE RESPONSIBILITIES: Be familiar with and follow written guidelines, policies, procedures and directions from supervisor related to job responsibilities Plan and direct the preparation and serving of all food in the cafeteria Assume responsibility for the security of food and supplies Supervise the storage and care of foods and supplies Assume responsibility for the security of revenue from cafeteria services until it has been turned over to proper authorities See that menus developed by the Manager Food Services are followed without deviation Supervise and participate in the preparation and serving of food Oversee and participate in the cleaning of kitchen, serving, storage, and dining area Supervise and instruct staff in operation and care of equipment Help cook selected recipes and calculate food quantities Place weekly food and supply orders on purchase order forms and checks bid sheets Assign, direct, plan, and supervise the work of cafeteria employees Keep employee time records Plan work schedules, and arrange for substitutes when required Instruct new cafeteria employees in performing their assigned tasks Evaluate the performance of all cafeteria employees Direct sanitation procedures Maintain all income, production and participation records for purchased food and commodities Inspect the kitchen, cooking/mixing utensils, and employees for cleanliness and sanitary purposes Pre cost menus and recipes Keep record of all commodity notifications Keep daily record of cooler and freezer temperature Keep weekly records of stockroom temperature Perform other duties consistent with the position assigned as may be requested by the supervisor TERMS OF EMPLOYMENT: Hourly Elementary and Middle School Manager ( Grade 42 ) High School Manager ( Grade 43 ) 8 per day 40 per week 182 days 9 months Board approved 6/12/08, Revised 9/11/08
Location TBD .53 FTE / 4.25 hrs per day Position Start Date: As Soon as Hired TITLE: Nutrition Services I - Elementary, Middle and High School REPORTS TO: Nutrition Services Supervisor and Nutrition Services Kitchen Manager when Applicable PURPOSE Responsible for day to day performance of tasks required to provide Nutrition Services programs to a school population. Provide assistance in schools to plan, prepare and serve nutritious meals to students and staff in a sanitary, efficient and friendly environment. Assist in maintaining accurate accountability. This is the entry level class within the Nutrition Services series. Positions at this level typically perform similar duties as the Food Service II, but are not expected to perform with the same independence, judgment, problem-solving, and decision-making on matters relating to established procedures and methods and are also distinguished by the performance of the more routine tasks and duties assigned to positions within the series. SUPERVISION RECEIVED AND EXERCISED Receives supervision from Nutrition Services Supervisor May receive guidance and direction from Kitchen Manager, Lead and/or Food Service II. Exercises no supervision. QUALIFICATIONS To perform successfully in this position, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. A minimum of a high school diploma or equivalent Ability to lift 60 lbs Knowledge of methods of preparing, cooking, serving foods and proper nutrition Knowledge of and ability to operate equipment found in school kitchens Ability to supervise student helpers Work well with and provide excellent customer service to students and staff Comprehend and follow written and oral instructions and complete work within established time lines Possess a valid Food Handlers' Card Ability to perform basic technology skills ESSENTIAL RESPONSIBILITIES Assist with orders, check in and proper storage of food and supplies Perform routine preparation duties and serving of food Maintain clean, sanitized and orderly equipment, dishes and facility Operate mixing, grating, slicing, dishwashing machines and other kitchen equipment Assist in supervising student helpers Perform and assist cashiering duties, deposits and accounting of all received money Perform and assist with the full routine of computerized meal records program Maintain professional competence through reading, participation in in-service education activities, workshops, seminars and conferences This job description is not intended to be and should not be construed as an inclusive list of all of the responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the position's activities and requirements, the administration reserves the right to modify, add or remove duties as necessary that still reflect the essential functions of the department. WORKPLACE EXPECTATIONS Work effectively with and respond to people from diverse cultures or backgrounds Demonstrate professionalism and appropriate judgment in behavior, speech, and dress in a neat, clean and appropriate manner for the assignment and work setting Abide by Washington County Health Department/ Food Safety Dress and Regulations Have regular and punctual attendance Confer regularly with immediate supervisor and work under direction of Kitchen Manager or Lead Follow all district policies, work procedures and reasonable requests by proper authority Maintain the integrity of confidential information relating to a student, family, colleague or district patron EVALUATION Performance of this job will be evaluated in accordance with the provisions of the Collective Bargaining Agreement between Sherwood School District 88J and Oregon School Employees Association Chapter . ADA REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to talk or hear The employee is frequently required to stand, walk, sit, use hands to finger, handle, feel, slice, stir, and reach with hands and arms, climb up and down step stool, bend under tables, twist from the waist, and stoop, kneel, crouch, or crawl The employee must frequently lift and/or move up to 60 pounds Specific vision abilities required by this job including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus This position entails sitting/standing at a workstation 2-3 hours a day AN EQUAL OPPORTUNITY EMPLOYER Sherwood School District is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, gender, national origin, disability, parental or marital status, age, or genetic information. Reasonable accommodations for the application and interview process will be provided upon request and as required in accordance with the Americans with Disabilities Act of 1990 (ADA) and the ADA Amendments Act of 2008 (ADAAA). Disabled persons may contact Human Resources at for additional information or assistance. Speech/Hearing impaired persons may contact the District for assistance through the Oregon Relay at .
Mar 14, 2024
Full time
Location TBD .53 FTE / 4.25 hrs per day Position Start Date: As Soon as Hired TITLE: Nutrition Services I - Elementary, Middle and High School REPORTS TO: Nutrition Services Supervisor and Nutrition Services Kitchen Manager when Applicable PURPOSE Responsible for day to day performance of tasks required to provide Nutrition Services programs to a school population. Provide assistance in schools to plan, prepare and serve nutritious meals to students and staff in a sanitary, efficient and friendly environment. Assist in maintaining accurate accountability. This is the entry level class within the Nutrition Services series. Positions at this level typically perform similar duties as the Food Service II, but are not expected to perform with the same independence, judgment, problem-solving, and decision-making on matters relating to established procedures and methods and are also distinguished by the performance of the more routine tasks and duties assigned to positions within the series. SUPERVISION RECEIVED AND EXERCISED Receives supervision from Nutrition Services Supervisor May receive guidance and direction from Kitchen Manager, Lead and/or Food Service II. Exercises no supervision. QUALIFICATIONS To perform successfully in this position, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. A minimum of a high school diploma or equivalent Ability to lift 60 lbs Knowledge of methods of preparing, cooking, serving foods and proper nutrition Knowledge of and ability to operate equipment found in school kitchens Ability to supervise student helpers Work well with and provide excellent customer service to students and staff Comprehend and follow written and oral instructions and complete work within established time lines Possess a valid Food Handlers' Card Ability to perform basic technology skills ESSENTIAL RESPONSIBILITIES Assist with orders, check in and proper storage of food and supplies Perform routine preparation duties and serving of food Maintain clean, sanitized and orderly equipment, dishes and facility Operate mixing, grating, slicing, dishwashing machines and other kitchen equipment Assist in supervising student helpers Perform and assist cashiering duties, deposits and accounting of all received money Perform and assist with the full routine of computerized meal records program Maintain professional competence through reading, participation in in-service education activities, workshops, seminars and conferences This job description is not intended to be and should not be construed as an inclusive list of all of the responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the position's activities and requirements, the administration reserves the right to modify, add or remove duties as necessary that still reflect the essential functions of the department. WORKPLACE EXPECTATIONS Work effectively with and respond to people from diverse cultures or backgrounds Demonstrate professionalism and appropriate judgment in behavior, speech, and dress in a neat, clean and appropriate manner for the assignment and work setting Abide by Washington County Health Department/ Food Safety Dress and Regulations Have regular and punctual attendance Confer regularly with immediate supervisor and work under direction of Kitchen Manager or Lead Follow all district policies, work procedures and reasonable requests by proper authority Maintain the integrity of confidential information relating to a student, family, colleague or district patron EVALUATION Performance of this job will be evaluated in accordance with the provisions of the Collective Bargaining Agreement between Sherwood School District 88J and Oregon School Employees Association Chapter . ADA REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is regularly required to talk or hear The employee is frequently required to stand, walk, sit, use hands to finger, handle, feel, slice, stir, and reach with hands and arms, climb up and down step stool, bend under tables, twist from the waist, and stoop, kneel, crouch, or crawl The employee must frequently lift and/or move up to 60 pounds Specific vision abilities required by this job including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus This position entails sitting/standing at a workstation 2-3 hours a day AN EQUAL OPPORTUNITY EMPLOYER Sherwood School District is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, gender, national origin, disability, parental or marital status, age, or genetic information. Reasonable accommodations for the application and interview process will be provided upon request and as required in accordance with the Americans with Disabilities Act of 1990 (ADA) and the ADA Amendments Act of 2008 (ADAAA). Disabled persons may contact Human Resources at for additional information or assistance. Speech/Hearing impaired persons may contact the District for assistance through the Oregon Relay at .
Position Title: Kitchen Aide - Overnight Camp Reports To: Head Cook Department: Camp/Property/Outdoor Status: Exempt Location: Summer Resident Camp - Seven Hills/Timbercrest Kitchen Aide, Camp Seven Hills, Holland, NY JOB DESCRIPTION ABOUT GIRL SCOUTS: Are you mission-driven, looking to work in a dynamic team environment, and influence the lives of girls? If so, take the time to check out Girl Scouts of Western New York. Since 1912, Girl Scouts has empowered girls to develop the skills and the voice to become successful and productive citizens. Girl Scouting builds girls of courage, confidence and character, who make the world a better place. If you'd like to be part of this exciting, empowering, and valuable experience, we encourage you to apply. We look forward to hearing from you! POSITION SUMMARY: To assist the Head Cook and Assistant Cook in the preparing and serving all camp meals in compliance with GSUSA, NYDOH, OSHA and ACA standards and regulations. Actual salary will be based on applicant's experience ESSENTIAL FUNCTIONS: Develops professional goals for the summer that will help support and meet GSWNY's mission and camp goals. Assists the Head Cook with preparation and serving of all meals. Washes the kitchen dishes, cook utensils, pots and pans. Assists in maintaining the kitchen, equipment, storeroom, cooler, freezer and bathroom. Keep the kitchen and garbage areas clean at all times. Assists in filling out cookout orders. Be in the kitchen on time. Ensures the proper use and care of all equipment. Lead by example. Emphasize safety. Follow all ACA, GSUSA, OSHA and NYSDOH standards and regulations. Participates in all aspects of camp including pre-camp, open house and post camp. Attends staff meetings when scheduled/necessary. Apply behavior management techniques to conflicts with children when necessary. Report incidents/accidents to supervisor or health supervisor immediately. Report suspected child abuse to supervisor or health supervisor immediately. Required to stay on the property during hours of operation (Sunday 10:00am to Friday 8:00pm) Accepts other responsibilities as deemed necessary by the Head Cook/Camp Director. Additional Requirements: Ability to handle sensitive information and maintain confidentiality; Strong analytical skills and problem-solving abilities; Ability to project a high level of professionalism at all times; Ability to articulate organizational mission and its importance with passion and conviction, and in a manner that resonates with the listener; Commitment to diversity and ability to interact with diverse populations; Strong time management skills with ability to work independently and effectively prioritize duties and tasks. Capacity to manage stress effectively and work well under pressure; Excellent oral and written communication skills and the ability to communicate clearly; Proven capability to work in a collaborative, service-focused environment; Capacity to work well with others in a congenial and effective manner; Ability to effectively manage and foster relationships with council staff, volunteers within the camp community; Subscribe to the principles of the Girl Scout Movement and become a registered member of GSUSA; Successfully pass the required background checks at hire and thereafter; Maintain reliable transportation to and from home and work; If travel is required, must possess a valid driver's license, meet minimum state auto insurance requirements, and meet the insurance carrier's requirements for coverage. Assist the campers in emergency situations. Lift 35 pounds. Possess strength and endurance required to maintain constant supervision. Demonstrate sensitivity to the needs of campers. Demonstrate enthusiasm, sense of humor, patience, self-control and ability to adapt well to changing situations. Participate in structured and unstructured activities. Accept and follow directions both in verbal and written form. Hours & Travel: Required to stay on the property during hours of operation (Sunday 10:00am to Friday 8:00pm) Must be willing to work in an outdoor setting and in inclement weather. Experience & Qualifications: Willingness to abide by the policies and practices of the Girl Scouts of Western New York Inc. Minimum age: 16 (per OSHA) Ability to meet deadlines and handle stressful situations. Certified Sex Offender Registry and Criminal Background Checks will be completed for personnel file. Demonstrate the ability to guide/supervise children and adults. Desire and ability to work with and relate to children and peers in an outdoor environment. Current certification in Responding to Emergencies and CPR or individual is willing to complete certification course during designated training day. Prior camp experience (CIT program) and/or interest in the Girl Scout Camping program helpful. Willingness to place the needs of girls and camp above personal desires. Good health and stamina necessary to work in the camp setting. The acceptance of irregular work hours. The acceptance and understanding that employment is at a resident (overnight) camp. GIRL SCOUT MEMBERSHIP: All Employees of Girl Scouts must maintain an active, annual membership in Girl Scouts of Western New York. This membership must be renewed annually, and all newly hired employees are expected to enroll with GSWNY within the first 30 days of their employment. BENEFITS: SEASONAL EMPLOYEES Girl Scouts of Western New York seasonal camps are subject to the Federal and New York State exemption laws under Section 13(a)(3) of the Fair Labor Standards Act. Seasonal staff working at camp may be paid in accordance with this exemption. Seasonal employees are not eligible for company-sponsored group benefits. GSWNY is also very grateful to have many partnerships offering special deals and incentives at local businesses to GSWNY employees throughout Western New York. HOW TO APPLY: Interested parties should submit their resume and application by visiting the Girl Scouts of Western New York application system website at: ATS LINK . EQUAL OPPORTUNITY FOR ALL: Girl Scouts of Western New York celebrates diversity in all forms and is committed to creating an inclusive, collaborative and supportive environment for all. All employment decisions are based qualifications, merit, performance and the needs of the organization. As an equal opportunity employer, GSWNY does not discriminate on the basis of any qualified applicant's race, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation, military or veteran status or any other groups or persons protected by federal, state or local law.
Mar 14, 2024
Full time
Position Title: Kitchen Aide - Overnight Camp Reports To: Head Cook Department: Camp/Property/Outdoor Status: Exempt Location: Summer Resident Camp - Seven Hills/Timbercrest Kitchen Aide, Camp Seven Hills, Holland, NY JOB DESCRIPTION ABOUT GIRL SCOUTS: Are you mission-driven, looking to work in a dynamic team environment, and influence the lives of girls? If so, take the time to check out Girl Scouts of Western New York. Since 1912, Girl Scouts has empowered girls to develop the skills and the voice to become successful and productive citizens. Girl Scouting builds girls of courage, confidence and character, who make the world a better place. If you'd like to be part of this exciting, empowering, and valuable experience, we encourage you to apply. We look forward to hearing from you! POSITION SUMMARY: To assist the Head Cook and Assistant Cook in the preparing and serving all camp meals in compliance with GSUSA, NYDOH, OSHA and ACA standards and regulations. Actual salary will be based on applicant's experience ESSENTIAL FUNCTIONS: Develops professional goals for the summer that will help support and meet GSWNY's mission and camp goals. Assists the Head Cook with preparation and serving of all meals. Washes the kitchen dishes, cook utensils, pots and pans. Assists in maintaining the kitchen, equipment, storeroom, cooler, freezer and bathroom. Keep the kitchen and garbage areas clean at all times. Assists in filling out cookout orders. Be in the kitchen on time. Ensures the proper use and care of all equipment. Lead by example. Emphasize safety. Follow all ACA, GSUSA, OSHA and NYSDOH standards and regulations. Participates in all aspects of camp including pre-camp, open house and post camp. Attends staff meetings when scheduled/necessary. Apply behavior management techniques to conflicts with children when necessary. Report incidents/accidents to supervisor or health supervisor immediately. Report suspected child abuse to supervisor or health supervisor immediately. Required to stay on the property during hours of operation (Sunday 10:00am to Friday 8:00pm) Accepts other responsibilities as deemed necessary by the Head Cook/Camp Director. Additional Requirements: Ability to handle sensitive information and maintain confidentiality; Strong analytical skills and problem-solving abilities; Ability to project a high level of professionalism at all times; Ability to articulate organizational mission and its importance with passion and conviction, and in a manner that resonates with the listener; Commitment to diversity and ability to interact with diverse populations; Strong time management skills with ability to work independently and effectively prioritize duties and tasks. Capacity to manage stress effectively and work well under pressure; Excellent oral and written communication skills and the ability to communicate clearly; Proven capability to work in a collaborative, service-focused environment; Capacity to work well with others in a congenial and effective manner; Ability to effectively manage and foster relationships with council staff, volunteers within the camp community; Subscribe to the principles of the Girl Scout Movement and become a registered member of GSUSA; Successfully pass the required background checks at hire and thereafter; Maintain reliable transportation to and from home and work; If travel is required, must possess a valid driver's license, meet minimum state auto insurance requirements, and meet the insurance carrier's requirements for coverage. Assist the campers in emergency situations. Lift 35 pounds. Possess strength and endurance required to maintain constant supervision. Demonstrate sensitivity to the needs of campers. Demonstrate enthusiasm, sense of humor, patience, self-control and ability to adapt well to changing situations. Participate in structured and unstructured activities. Accept and follow directions both in verbal and written form. Hours & Travel: Required to stay on the property during hours of operation (Sunday 10:00am to Friday 8:00pm) Must be willing to work in an outdoor setting and in inclement weather. Experience & Qualifications: Willingness to abide by the policies and practices of the Girl Scouts of Western New York Inc. Minimum age: 16 (per OSHA) Ability to meet deadlines and handle stressful situations. Certified Sex Offender Registry and Criminal Background Checks will be completed for personnel file. Demonstrate the ability to guide/supervise children and adults. Desire and ability to work with and relate to children and peers in an outdoor environment. Current certification in Responding to Emergencies and CPR or individual is willing to complete certification course during designated training day. Prior camp experience (CIT program) and/or interest in the Girl Scout Camping program helpful. Willingness to place the needs of girls and camp above personal desires. Good health and stamina necessary to work in the camp setting. The acceptance of irregular work hours. The acceptance and understanding that employment is at a resident (overnight) camp. GIRL SCOUT MEMBERSHIP: All Employees of Girl Scouts must maintain an active, annual membership in Girl Scouts of Western New York. This membership must be renewed annually, and all newly hired employees are expected to enroll with GSWNY within the first 30 days of their employment. BENEFITS: SEASONAL EMPLOYEES Girl Scouts of Western New York seasonal camps are subject to the Federal and New York State exemption laws under Section 13(a)(3) of the Fair Labor Standards Act. Seasonal staff working at camp may be paid in accordance with this exemption. Seasonal employees are not eligible for company-sponsored group benefits. GSWNY is also very grateful to have many partnerships offering special deals and incentives at local businesses to GSWNY employees throughout Western New York. HOW TO APPLY: Interested parties should submit their resume and application by visiting the Girl Scouts of Western New York application system website at: ATS LINK . EQUAL OPPORTUNITY FOR ALL: Girl Scouts of Western New York celebrates diversity in all forms and is committed to creating an inclusive, collaborative and supportive environment for all. All employment decisions are based qualifications, merit, performance and the needs of the organization. As an equal opportunity employer, GSWNY does not discriminate on the basis of any qualified applicant's race, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation, military or veteran status or any other groups or persons protected by federal, state or local law.