Duke Health
Durham, North Carolina
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.
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.
Singh Development Company
Raleigh, North Carolina
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.
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.
