8 hospitality jobs found

FOOD SERVICE ASSOCIATE Part Time, Duke Raleigh Hospital Duke Raleigh Hospital Duke Raleigh Hospital offers the latest in care and technology in a patient-friendly setting. It has been an important part of Duke Health since 1998 and has served Wake County for more than 35 years, employing more than 2,000 team members. The hospital provides 186 inpatient beds and a comprehensive array of services, including the Duke Raleigh Cancer Center, Duke Raleigh Orthopedic and Spine Center, cardiovascular services, neurosciences including the Duke Raleigh Skull Base and Cerebrovascular Center, advanced digestive care, disease management, and prevention, wound healing, outpatient imaging, intensive and progressive care, pain clinic, same-day surgery, emergency department and community outreach and education programs. U.S. News & World Report ranked Duke Raleigh Hospital as high performing in orthopaedics and five adult procedures/conditions: chronic obstructive pulmonary disease (COPD), heart failure, kidney failure, lung cancer surgery, and stroke. Food Service Associate Part Time- Dish Room Duke Raleigh FLSA: N Job Level: B1 Supervisory Responsibility: No General Description of the Job Class Depending on the size of the entity and department structure, Level I and Level II may be combined. Level I Perform routine tasks and manual work under immediate supervision in support of hospital food service operations; operate dish machine; wash pots and perform heavy cleaning duties; transport equipment, food, supplies, and refuse as directed. Level II Perform a variety of tasks in preparation, service and delivery of food products and/or service operations (ie. prepare, mix, assemble, portion, serve and store food as directed; receive inspect, store, secure disburse and control inventory of foodstuffs, supplies and equipment). Also may function as a cashier when directed. Duties and Responsibilities of this Level Level I Retrieve, collect, and transport food service supplies, equipment and refuse as directed. Strip carts/trays, sort, rinse, dishes and silverware, operate and unload dish machine, and store clean items; inspect washed items for cleanliness and breakage. Clean and maintain dish machine; clean and sanitize assigned areas. Washes pots, pans and equipment. Collect, sort and dispose of trash. Follow all safety procedures for using equipment and chemicals. Level II In addition to the duties described in Level I, performs the following: May set up and serve food to patients and cafeteria customers as specified by menus, ensuring that all food items are properly portioned and handled within established sanitation standards. May operate and monitor proper functioning of food service equipment; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use. May assist in tray line and/or cafeteria setup, ensuring that quality standards are maintained and safe food handling guidelines are adhered to. Detect and report improperly prepared food or food that does not meet standards and/or defective/damaged merchandise and status of all supplies in stock. May assist in the care and maintenance of work areas and alert supervisors to problems as they arise. May place food and supply orders with approved vendors under direction and guidance of Food Service Manager. May review stock levels of common foodstuffs and advanced menu items, conduct physical inventories and maintain inventory records; unload incoming supplies and equipment. May transport food carts to assigned locations. May prepare and set up food items to be delivered to catering functions as needed May plan, organize and provide service for routine and more complex catering functions. May work as needed for specially planned catering events. May maintain an accurate inventory of all catering equipment. May be responsible for the maintenance and upkeep of the catering area. If functioning as a cashier: Calculate total cost of items on food tray; accept payment in cash or meal tickets. Ensure validity of meal cards. Total cash/tickets at end of work period; deposit money and prepare deposit report sheet. Required Qualifications at this Level Education N/A Experience Level I No previous food service experience required. Level II Work requires six months of food service experience. Degrees, Licensure, and/or Certification N/A Knowledge, Skills, and Abilities Level I Ability to lift/push/pull 50 pounds. Ability to read/write and follow oral and written instructions. Level II Same as level I plus: Basic math skills Basic computer/cashier/calculator skills Strong customer service skills Ability to operate food preparation equipment. Ability to prepare/handle foodstuffs using safe food handling practices. Ability to maintain inventory Distinguishing Characteristics of this Level Level I Heavy cleaning duties Level II Excellent customer service skills Ability to work effectively with minimal supervision Ability to maintain inventory Job Code: FOOD SERVICE ASSOCIATE Job Level: B1 Duke is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status. Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas-an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values. Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essential job functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.

Duke Raleigh Hospital offers the latest in care and technology in a patient-friendly setting. It has been an important part of Duke Health since 1998 and has served Wake County for more than 35 years, employing more than 2,000 team members. The hospital provides 186 inpatient beds and a comprehensive array of services, including the Duke Raleigh Cancer Center, Duke Raleigh Orthopedic and Spine Center, cardiovascular services, neurosciences including the Duke Raleigh Skull Base and Cerebrovascular Center, advanced digestive care, disease management and prevention, wound healing, outpatient imaging, intensive and progressive care, pain clinic, same-day surgery, emergency department and community outreach and education programs. U.S. News & World Report ranked Duke Raleigh Hospital as high performing in orthopaedics and five adult procedures/conditions: chronic obstructive pulmonary disease (COPD), heart failure, kidney failure, lung cancer surgery, and stroke. Food Service Associate-16hrs per week, Duke Raleigh Hospital FLSA: N Job Level: B1 Supervisory Responsibility: No General Description of the Job Class Depending on the size of the entity and department structure, Level I and Level II may be combined. Level I Perform routine tasks and manual work under immediate supervision in support of hospital food service operations; operate dish machine; wash pots and perform heavy cleaning duties; transport equipment, food, supplies, and refuse as directed. Level II Perform a variety of tasks in preparation, service and delivery of food products and/or service operations (ie. prepare, mix, assemble, portion, serve and store food as directed; receive inspect, store, secure disburse and control inventory of foodstuffs, supplies and equipment). Also may function as a cashier when directed. Duties and Responsibilities of this Level Level I Retrieve, collect, and transport food service supplies, equipment and refuse as directed. Strip carts/trays, sort, rinse, dishes and silverware, operate and unload dish machine, and store clean items; inspect washed items for cleanliness and breakage. Clean and maintain dish machine; clean and sanitize assigned areas. Washes pots, pans and equipment. Collect, sort and dispose of trash. Follow all safety procedures for using equipment and chemicals. Level II In addition to the duties described in Level I, performs the following: May set up and serve food to patients and cafeteria customers as specified by menus, ensuring that all food items are properly portioned and handled within established sanitation standards. May operate and monitor proper functioning of food service equipment; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use. May assist in tray line and/or cafeteria setup, ensuring that quality standards are maintained and safe food handling guidelines are adhered to. Detect and report improperly prepared food or food that does not meet standards and/or defective/damaged merchandise and status of all supplies in stock. May assist in the care and maintenance of work areas and alert supervisors to problems as they arise. May place food and supply orders with approved vendors under direction and guidance of Food Service Manager. May review stock levels of common foodstuffs and advanced menu items, conduct physical inventories and maintain inventory records; unload incoming supplies and equipment. May transport food carts to assigned locations. May prepare and set up food items to be delivered to catering functions as needed May plan, organize and provide service for routine and more complex catering functions. May work as needed for specially planned catering events. May maintain an accurate inventory of all catering equipment. May be responsible for the maintenance and upkeep of the catering area. If functioning as a cashier: Calculate total cost of items on food tray; accept payment in cash or meal tickets. Ensure validity of meal cards. Total cash/tickets at end of work period; deposit money and prepare deposit report sheet. Required Qualifications at this Level Education N/A Experience Level I No previous food service experience required. Level II Work requires six months of food service experience. Degrees, Licensure, and/or Certification N/A Knowledge, Skills, and Abilities Level I Ability to lift/push/pull 50 pounds. Ability to read/write and follow oral and written instructions. Level II Same as level I plus: Basic math skills Basic computer/cashier/calculator skills Strong customer service skills Ability to operate food preparation equipment. Ability to prepare/handle foodstuffs using safe food handling practices. Ability to maintain inventory Distinguishing Characteristics of this Level Level I Heavy cleaning duties Level II Excellent customer service skills Ability to work effectively with minimal supervision Ability to maintain inventory Job Code: FOOD SERVICE ASSOCIATE Job Level: B1 Duke is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status. Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas-an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values. Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essential job functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.

Duke Raleigh Hospital offers the latest in care and technology in a patient-friendly setting. It has been an important part of Duke Health since 1998 and has served Wake County for more than 35 years, employing more than 2,000 team members. The hospital provides 186 inpatient beds and a comprehensive array of services, including the Duke Raleigh Cancer Center, Duke Raleigh Orthopedic and Spine Center, cardiovascular services, neurosciences including the Duke Raleigh Skull Base and Cerebrovascular Center, advanced digestive care, disease management, and prevention, wound healing, outpatient imaging, intensive and progressive care, pain clinic, same-day surgery, emergency department and community outreach and education programs. U.S. News & World Report ranked Duke Raleigh Hospital as high performing in orthopaedics and five adult procedures/conditions: chronic obstructive pulmonary disease (COPD), heart failure, kidney failure, lung cancer surgery, and stroke. Food Production Associate-Fulltime, Duke Raleigh FLSA: N Job Level: B2 Supervisory Responsibility: No General Description of the Job Class Level I Perform a variety of routine and intermediate tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service. Level II Perform a wide variety of intermediate and complex tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service; assume lead worker duties as directed. Duties and Responsibilities of this Level Level I Assemble ingredients to prepare foods according to standard recipes; measure, weigh, portion and label according to established guidelines; read and interpret instructions. Set up and prepare supplies and equipment for daily food preparation to include ovens, ranges, grills, fryers, broilers and steam units. Operate and monitor proper functioning of equipment to include blenders, meat slicers, mixers and choppers; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use. Prepare food items according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods. Detect and report improperly prepared food or food that does not meet standards. Assist in the care and maintenance of work areas and alert supervisors to problems and needs as they arise. Level II Perform all of the duties and responsibilities of Level I Prepare entrees, casseroles, special dishes and complex food items requiring multiple steps and sequences during preparation. Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures; refer inaccuracies to supervisor. Take appropriate corrective action for improper functioning of equipment. Assist supervisor in training employees; provide instructions and guidance as needed; assumes lead responsibility for assigned work as directed. Required Qualifications at this Level Education N/A Experience Level I Work requires one year institutional food preparation experience. Level II Work requires two years institutional food preparation experience. Degrees, Licensure, and/or Certification N/A Knowledge, Skills, and Abilities Level I Ability to read and write English Ability to understand and follow instructions, to interpret recipes, to use fractions to modify proportions and to mix, measure and/or prepare ingredients. Ability to demonstrate safe food handling practices and to follow safety procedures for using equipment and chemicals. Level II Same as Level I plus willingness to learn new skills (ie. computer) Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures. Ability to troubleshoot equipment malfunctions. Ability to provide instructions and train other employees Distinguishing Characteristics of this Level Level II Involves more complex preparations of foodstuffs and more review for possible errors. Serves as lead worker and trainer of other employees as directed. Duke Raleigh Hospital offers the latest in care and technology in a patient-friendly setting. It has been an important part of Duke Health since 1998 and has served Wake County for more than 35 years, employing more than 2,000 team members. The hospital provides 186 inpatient beds and a comprehensive array of services, including the Duke Raleigh Cancer Center, Duke Raleigh Orthopedic and Spine Center, cardiovascular services, neurosciences including the Duke Raleigh Skull Base and Cerebrovascular Center, advanced digestive care, disease management, and prevention, wound healing, outpatient imaging, intensive and progressive care, pain clinic, same-day surgery, emergency department and community outreach and education programs. U.S. News & World Report ranked Duke Raleigh Hospital as high performing in orthopaedics and five adult procedures/conditions: chronic obstructive pulmonary disease (COPD), heart failure, kidney failure, lung cancer surgery, and stroke.

Duke Raleigh Hospital offers the latest in care and technology in a patient-friendly setting. It has been an important part of Duke Health since 1998 and has served Wake County for more than 35 years, employing more than 2,000 team members. The hospital provides 186 inpatient beds and a comprehensive array of services, including the Duke Raleigh Cancer Center, Duke Raleigh Orthopedic and Spine Center, cardiovascular services, neurosciences including the Duke Raleigh Skull Base and Cerebrovascular Center, advanced digestive care, disease management and prevention, wound healing, outpatient imaging, intensive and progressive care, pain clinic, same-day surgery, emergency department and community outreach and education programs. U.S. News & World Report ranked Duke Raleigh Hospital as high performing in orthopaedics and five adult procedures/conditions: chronic obstructive pulmonary disease (COPD), heart failure, kidney failure, lung cancer surgery, and stroke. Food Production Cook Associate FLSA: N Pay Target: B2 Supervisory Responsibility: No General Description of the Job Class Level I Perform a variety of routine and intermediate tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service. Level II Perform a wide variety of intermediate and complex tasks in the preparation of foodstuffs; interpret recipes, cook and assemble large quantities of food for hospital cafeterias and/or patient food service; assume lead worker duties as directed. Duties and Responsibilities of this Level Level I Assemble ingredients to prepare foods according to standard recipes; measure, weigh, portion and label according to established guidelines; read and interpret instructions. Set up and prepare supplies and equipment for daily food preparation to include ovens, ranges, grills, fryers, broilers and steam units. Operate and monitor proper functioning of equipment to include blenders, meat slicers, mixers and choppers; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use. Prepare food items according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods. Detect and report improperly prepared food or food that does not meet standards. Assist in the care and maintenance of work areas and alert supervisors to problems and needs as they arise. Level II Perform all of the duties and responsibilities of Level I Prepare entrees, casseroles, special dishes and complex food items requiring multiple steps and sequences during preparation. Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures; refer inaccuracies to supervisor. Take appropriate corrective action for improper functioning of equipment. Assist supervisor in training employees; provide instructions and guidance as needed; assumes lead responsibility for assigned work as directed. Required Qualifications at this Level Education: N/A Experience Level I Work requires one year institutional food preparation experience. Level II Work requires two years institutional food preparation experience. Degrees, Licensure, and/or Certification: N/A Knowledge, Skills, and Abilities: Level I Ability to read and write English Ability to understand and follow instructions, to interpret recipes, to use fractions to modify proportions and to mix, measure and/or prepare ingredients. Ability to demonstrate safe food handling practices and to follow safety procedures for using equipment and chemicals. Level II Same as Level I plus willingness to learn new skills (ie. computer) Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures. Ability to troubleshoot equipment malfunctions. Ability to provide instructions and train other employees. Distinguishing Characteristics of this Level Level II Involves more complex preparations of foodstuffs and more review for possible errors. Serves as lead worker and trainer of other employees as directed. Job Code: FOOD PRODUCTION ASSOCIATE Job Level: B2 Duke is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status. Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas-an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values. Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essential job functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.

Campus Enterprises Mission: Campus Enterprises is NC State's division of retail and hospitality organizations. Each department is dedicated to providing service excellence, value and enrichment of the student experience in support of academic success. Purpose: Provide vital support to Campus Enterprises and NC State Dining by providing an excellent dining experience for all guests. Compensation: Starting Wage $10.00/hr (Tier 1) with opportunity for raises based on years of service within Campus Enterprises. Eligible for free meal during work shift per NC State Dining policy. Locations: Fountain, Case or Clark Dining Halls, Talley Pavilions, Atrium Food Court or On The Oval Food Court. Applicants will have an opportunity to express their preference for location on the application. Work Schedule: Flexible shifts that work around your class schedule Federal Work-Study Eligible Essential functions and responsibilities include but are not limited to: Prep, serve and restock food items. Carry pans and trays of food to and from work stations, stove and refrigerator in accordance with safety standards. Store food in designated areas following wrapping, dating, food safety and rotation procedures. Clean work areas (kitchen production area, customer service area, dining room, lobbies and restrooms). Wash dishes, glassware, equipment and serving utensils. Restock beverage and dining area as needed. Adhere to all recipe, production and presentation standards to ensure proper quality, serving temperatures and standard portion control while following all health, safety and sanitation guidelines. Serve customers in a friendly, efficient manner following outlined steps of service and provide excellent customer service. Resolve customer concerns and relays relevant information to supervisor. May cashier following cash handling procedures to operate micros system (touch screen cash register) and accurately process transactions through the point-of-sale. Communicate effectively with supervisors, peers, and guests. Help to maintain temperature and sanitation to ensure food safety and assist unit in maintaining a Grade A sanitation of 95% or better. Other duties as assigned. Essential Qualifications Current NC State University student with a flexible schedule Ability to demonstrate excellent customer service skills Ability to work in a fast-paced environment to prep, serve and restock food items. Ability to read and follow both written and verbal instructions and recipes to efficiently and accurately assemble menu items. Ability to work with a team to serve a diverse population Elevated oral and written communication skills Must be able to lift up to 30 pounds with or without reasonable accommodation. Must attend mandatory student employee orientation and training sessions Opportunities for Skills Development Working as a member of the Campus Enterprises team, students gain valuable experience and develop skills that can be transferred to their individual career paths. There are opportunities for advancement and leadership growth. This position offers the opportunity to enhance many skills such as communication, teamwork and multitasking. Campus Enterprises at NC State University Hiring Standards NC State University is an equal opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, national origin, religion, sex, gender identity, age, sexual orientation, genetic information, status as an individual with a disability, or status as a protected veteran. Individuals with disabilities requiring disability-related accommodations in the application and interview process, please call . NC State University participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.

Duke Regional Hospital Duke Regional Hospital offers the personal touch and hometown feel of a community hospital while serving as an essential arm of internationally recognized Duke University Health System. Duke Regional has served Durham, Orange, Person, Granville and Alamance counties for more than 45 years. To be successful at caring for our community and have a strong reputation among patients who seek our care, we have 3,500 team members who work together to provide exceptional, compassionate and equitable healthcare 24/7. We are a place of learning and acceptance for team members just starting their careers, as well as an institution of family culture and professional development for employees who have served for decades in our hospital units. Duke Regional has 388 inpatient beds and offers a comprehensive range of medical, surgical and diagnostic services, including orthopedics, weight-loss surgery, women's services, and heart and vascular services. We also offer care at our Duke Rehabilitation Institute, Davis Ambulatory Surgical Center, Duke Ambulatory Surgery Center Arringdon, Health Services Center, and Duke Behavioral Health Center North Durham. In fiscal year 2021, Duke Regional Hospital admitted 16,422 patients, performed 18,152 surgeries and welcomed 2,673 babies into the world. U.S. News & World Report ranked Duke Regional Hospital as in North Carolina and in the Raleigh-Durham area for 2021-22. The Human Rights Campaign consistently names us a Healthcare Equality Leader, and we are a Joint Commission-accredited and Magnet-designated hospital. Food Production Inventory Control Clerk FLSA: N Job Level: B2 Supervisory Responsibility: No Position Summary: Reports to Food Services Director or Executive Chef. Plans, administers and directs all unit activities related to purchasing complying with the standards established by ARAMARK Healthcare, regulatory agencies and client. Leads store room staff (if applicable). Establishes and maintains effective working relationships with other departments. Level of impact is within own operation. Essential Tasks: List the principle on-going responsibilities that are necessary to accomplish the purpose of the job. Delivers strong operational performance by executing against ARAMARK Healthcare and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal purchasing compliance. Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives. Ensures compliance to food safety, sanitation, and overall workplace safety standards. Works with Director and/or Food Production Manager/Executive Chef to determine adequate levels of inventory necessary for the efficient operation of the department, based on specifications and schedules. Monitors and analyzes daily, weekly and monthly financial and operating reports, and formulates an action plan to correct deviations to business plan and budget. Responsible for managing the purchasing, receipt, accounts payable and invoicing of all related items for the operation of the department, within specified limits of delegated authority. Ensures accounts payable is current. Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers. Is responsive to customer needs. Maintains compliance with ARAMARK's standards of operation. Adheres to ARAMARK's Business Conduct Policy at all times. Maintains all records and reports to ensure compliance, with all local, state and federal regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended. Plans or participates in planning menus and utilization of food surpluses and leftovers taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Maintains inventory at established levels to meet budget objectives. Participates in the selection process of store room employees to include interviewing and reference checks. Familiarizes new employees with practices of store room. Performs all other related duties. Required Qualifications at this Level Education N/A Experience Level I Work requires one-year institutional food preparation experience. Level II Work requires two years institutional food preparation experience. Degrees, Licensure, and/or Certification N/A Knowledge, Skills, and Abilities Level I Ability to read and write English Ability to understand and follow instructions, to interpret recipes, to use fractions to modify proportions and to mix, measure and/or prepare ingredients. Ability to demonstrate safe food handling practices and to follow safety procedures for using equipment and chemicals. Level II Same as Level I plus willingness to learn new skills (ie. computer) Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions or mixtures. Ability to troubleshoot equipment malfunctions. Ability to provide instructions and train other employees Distinguishing Characteristics of this Level Level II Involves more complex preparations of foodstuffs and more review for possible errors. Serves as lead worker and trainer of other employees as directed. Job Code: FOOD PRODUCTION ASSOCIATE Job Level: B2 Duke is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status. Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas-an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values. Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essential job functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.

Now offering a $500 SIGN-ON BONUS for new hires The Hilton Garden Inn Raleigh-Cary is seeking a highly enthusiastic hotelier to join our team as a morning Kitchen Utility Attendant! This position offers a fun and exciting opportunity to work with a "service first" company with future growth opportunities. The hotel is ideally located off I-40 and less than 10 miles from downtown Raleigh. This hotel has a restaurant and bar on-site, an indoor saltwater pool, an outdoor patio with a fire pit, and event space for up to 300 guests. Responsibilities: Prepare dining areas before guests are seating to ensure they are clean and presentable, and reset tables after guests depart. Provide tableware and condiments for guests. Deliver food orders to table in a timely manner, and assist guests with additional requests. Load/unload dishes, glassware and cutlery into the commercial dishwasher and store clean dishes. Maintain back of house areas including storage rooms, kitchens, utilities, halls, bars, and other service areas in a clean and safe manner. Clean and mop floors and remove trash from the back of house to take to the dumpster. Ensure all food supplies necessary for service are in appropriate supply on a timely basis. Assist as needed with other kitchen and restaurant needs. Team Members receive competitive pay, paid time off, incentive bonuses, worldwide employee travel discounts, and more! Full-Time associates are eligible for medical & dental insurance. This position has opportunity for growth into a Cook or Restaurant Server. Additional Requirements: High school graduate or equivalent Previous experience in a similar role, such as dishwashing, food running, or general kitchen assistance, is preferred but not mandatory. The hotel is located at 131 Columbus Avenue, Cary, NC 27518 Rehires are not eligible for $500 Sign-On Bonus

Description Waltonwood Lake Boone is hiring a Pastry Chef! Pastry Chef is responsible for preparing all desserts and baked goods to ensure a high quality culinary experience for our residents. This includes, but is not limited to, fresh bread, morning pastries, pizza, dough, cakes and pies. This position adheres to recipes and production specifications as outlined by the Culinary Service Director. The Pastry Chef scrutinizes all of the foods they prepare to ensure proper flavor, texture and consistency to guarantee established quality standards are met. This position reports to the Culinary Supervisor or Culinary Service Director and resides in the Culinary department. The Pastry Chef understands the importance of being creative, detail oriented, efficient and customer oriented in executing desserts. Their commitment leaves residents with the attitude that here at Waltonwood, we save the best for last. Our Culinary Department provides nourishing and delicious meals that are served in a warm and inviting environment. The department operates with the knowledge that meals and food activities are a crucial part of every residents' day. Delivering a memorable dining experience for our residents is our top priority. Main Job Tasks and Responsibilities: Ensure proper presentation, food quality, portion control, and serving temperatures. Maintain sanitation, safety, and orderliness of all equipment, supplies, and utensils within work area. Display pastries and breads in a visually appealing manner in the café and other areas as assigned. Handle food items appropriately and with all safety regulations in mind during preparation and service. Interact with residents and resolve residents' complaints in a friendly and customer-service oriented manner. Relay relevant concerns from residents directly to supervisors. Review and be familiar with residents' dining restrictions. Calmly, efficiently, and accurately maintain production and service at peak hours. Assist with the completion of production records to include waste tracking, used and unused portions, product shortages, and inform supervisors when supplies are low. Assist with all other duties as assigned by Culinary Service Director. At Waltonwood, we are all a part of a team who are here to serve the residents living in our communities. Our residents count on us every hour of every day. First and foremost, we expect our associates to have regular attendance; defined as being on time and present to all scheduled shifts, for the entire shift. Our associates need to value the importance of timeliness, punctuality, and dependability, and how the lack of these critical elements affects others in the workplace and the overall community operations. We expect all associates to be willing to lend a helping hand to co-workers, direct reports, and supervisors, whether it is one of their typical job responsibilities or not. This includes welcoming new associates and residents into the community, and making them feel at home. Associates need to keep the best interests of the residents and other associates in mind, and be an active participant in accomplishing team, community, and company goals. Competencies: Customer Focused - Dedicated to meeting and exceeding the needs of the customer by establishing and maintaining effective relationships as well as gaining trust and respect of customers. Strong Communication Skills -Clearly and accurately provides pertinent information to individuals in verbal and/or written form. Able to accurately convey information in a way that engages the audience and helps them understand and retain the message. Patience - Works hard to understand people and process before making judgements and acting. Very tolerant and sensitive with people, and takes time to listen. Does not take shortcuts, follows established processes well. Detail Oriented - Pays attention to the smallest details in a situation, and truly cares about them. Understands the importance of all aspects of a given task, no matter how trivial they may seem. Values the importance of gathering all relevant information before making a decision. Job Requirements: Minimum of 2 years of experience in a high volume pastry or bakery operation, preferrably as a Pastry Chef or Assistant Pastry Chef, creating desserts and baked goods from scratch. Working knowledge of confectionaries, cake design, chocolate arts and plated desserts. High School Diploma or General Education Degree (GED). Prefer an Associate Degree in Baking and/or Pastry Arts or similar educational background. Working knowledge of culinary etiquette. Knowledge of proper food service sanitation techniques. Understanding of baking fundamentals, culinary terminology, nutrition, sanitation and safety. ServSafe Certification preferred. Physical Requirements: Constant use of manual dexterity, auditory and visual skills and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Ability to follow written and oral instructions and procedures. Ability to use the sense of smell and the sense of taste to recognize and distinguish odors and flavors. Associates in this role are occasionally exposed to hot water, garbage disposals and cleaning chemicals. While performing the duties of the job, the associate is occasionally exposed to heat/ cold Ability to reach, bend, twist, squat, kneel, push and pull. Ability to lift/carry up to 50 pounds. Ability to perform repetitive movements including simple grasping, pushing, pulling and fine manipulation. Occasional sitting, with constant walking and standing.