Average Rate: $16.50 / hour ( Average rate includes hourly wage + average hourly tip earnings) What's in it for YOU? Have fun and work hard! As a Shack Team Member, you will be a valued and integral part of our team from Day One. You will have the opportunity to train on every station in the Shack while increasing your responsibility and pay. We value learning & development and provide the ability to grow your career toward Shack Trainer, Cross Trainer, Shift Manager, and beyond at your own pace! In addition to your hourly base pay, you'll also have the opportunity to earn tips by showcasing your uplifting hospitality skills! A work environment where you can come as you are, share your ideas, have fun, and work collaboratively Competitive rates & weekly pay Medical, Dental, & Vision Insurance plan options to fit your needs Discount Programs for Transit, Corporate Fitness, & more 401k Plan with Company Match Vacation + Wellness time Employee Dining Discount Program Referral Bonus for bringing new members in to the Online Training Program & access to self-development tools and resources Flexible scheduling and self-paced growth opportunities Dependent on eligibility What do you bring to the table? We don't just value the great work you do, we value the great way you do it! 49% is the stuff you do, 51% is the awesome attitude with which you do it. We are seeking positive and enthusiastic full-time and part-time entry-level team members to join our dynamic team! Previous hospitality and/or food service experience is a plus, though not required - we'll teach you the rest! Motivated to learn quickly and grow in a professional, team-oriented environment. We are fast-paced and looking for people who are quick thinkers, committed, and excited to hit the ground running! This is an entry level opportunity with no previous experience required! All you need is the motivation to learn and grow in a professional, fast paced, team-oriented environment! We will provide you with all the tools necessary for a successful Shacksperience, with hands-on training, online learning modules, and a structured path to grow your career. Job Responsibilities Food prep, customer service, guest interactions, cooking, and cleaning Delivering exceptional hospitality to our guests Balancing high volume with high quality Participating in ongoing training and development Job Qualifications Ability to learn quickly in fast-paced, high volume environment Self-motivated achiever interested in taking on additional roles and responsibilities Open availability and flexibility is a must - ability to work any shift About Us Shake Shack is a modern day "roadside" burger stand serving deliciously classic burgers, fries, hot dogs, frozen custard, beer, wine, & more. With our fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place with widespread appeal. Our unique and inspiring culture invites and nurtures motivated people who aspire to be our future leaders. Beginning as a hot dog cart in New York City's Madison Square Park, Shake Shack has expanded to 330+ locations nationwide and is still growing! Shake Shack is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status. Our company will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of applicable laws. This job opportunity is available on an ongoing basis and there is no deadline for application submissions - we are always hiring Team Members!
May 25, 2024
Full time
Average Rate: $16.50 / hour ( Average rate includes hourly wage + average hourly tip earnings) What's in it for YOU? Have fun and work hard! As a Shack Team Member, you will be a valued and integral part of our team from Day One. You will have the opportunity to train on every station in the Shack while increasing your responsibility and pay. We value learning & development and provide the ability to grow your career toward Shack Trainer, Cross Trainer, Shift Manager, and beyond at your own pace! In addition to your hourly base pay, you'll also have the opportunity to earn tips by showcasing your uplifting hospitality skills! A work environment where you can come as you are, share your ideas, have fun, and work collaboratively Competitive rates & weekly pay Medical, Dental, & Vision Insurance plan options to fit your needs Discount Programs for Transit, Corporate Fitness, & more 401k Plan with Company Match Vacation + Wellness time Employee Dining Discount Program Referral Bonus for bringing new members in to the Online Training Program & access to self-development tools and resources Flexible scheduling and self-paced growth opportunities Dependent on eligibility What do you bring to the table? We don't just value the great work you do, we value the great way you do it! 49% is the stuff you do, 51% is the awesome attitude with which you do it. We are seeking positive and enthusiastic full-time and part-time entry-level team members to join our dynamic team! Previous hospitality and/or food service experience is a plus, though not required - we'll teach you the rest! Motivated to learn quickly and grow in a professional, team-oriented environment. We are fast-paced and looking for people who are quick thinkers, committed, and excited to hit the ground running! This is an entry level opportunity with no previous experience required! All you need is the motivation to learn and grow in a professional, fast paced, team-oriented environment! We will provide you with all the tools necessary for a successful Shacksperience, with hands-on training, online learning modules, and a structured path to grow your career. Job Responsibilities Food prep, customer service, guest interactions, cooking, and cleaning Delivering exceptional hospitality to our guests Balancing high volume with high quality Participating in ongoing training and development Job Qualifications Ability to learn quickly in fast-paced, high volume environment Self-motivated achiever interested in taking on additional roles and responsibilities Open availability and flexibility is a must - ability to work any shift About Us Shake Shack is a modern day "roadside" burger stand serving deliciously classic burgers, fries, hot dogs, frozen custard, beer, wine, & more. With our fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community-gathering place with widespread appeal. Our unique and inspiring culture invites and nurtures motivated people who aspire to be our future leaders. Beginning as a hot dog cart in New York City's Madison Square Park, Shake Shack has expanded to 330+ locations nationwide and is still growing! Shake Shack is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status. Our company will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of applicable laws. This job opportunity is available on an ongoing basis and there is no deadline for application submissions - we are always hiring Team Members!
Job Description Kitchen Suppression Technician Danvers, MA 01923, USA Hudson, NH 03051, USA Massachusetts, USA Req Wednesday, April 10, 2024 Established in 2009, Impact Fire Services was the vision of a group of experienced industry professionals that wanted to build a best-in-class fire protection and life safety company. Through superior customer service and technical expertise, we have developed long-standing relationships with the leading businesses in our markets. We are a full-service fire protection company, providing installation, maintenance, inspection, monitoring, and retrofit of fire safety systems. Come join a dynamic team of fire protection professionals, many of whom carry NICET and manufacturer certifications in leading brands. Impact Fire has deep experience supporting many industries including retail, healthcare, education and restaurants. Today, we operate over 30+ district offices and employ over 1,100 employees across multiple states throughout the USA. At Impact Fire Services you can learn a trade with multiple career paths in fire and life safety while benefiting from an employee focused company culture that allows you to gain mentorship and training provided by leading experts at one of the fastest growing companies in the industry. Whether you have transferable skills, prior industry experience, or are looking to start your journey, our apprenticeship programs will give you the support and knowledge you need to go further in your career. Why work with us? At Impact Fire, we are a group of hardworking, dedicated fire protection professionals committed to protecting lives and property from fire. Our cohesive team spirit and customer service-oriented culture are expressed in all that we do. We operate with the belief that every team member plays a critical role in our success. We operate in 30+ district office locations across the United States, supporting industries ranging from retail and healthcare to education and restaurants. Please text ImpactFire to to connect with Ember, Impact Fire s Recruiting Assistant, to learn more about this position and the company. Benefits of joining Impact Fire Services When you join Impact Fire you will receive: Competitive compensation Career Advancement Opportunities Competitive benefits, including healthcare, dental, vision, life insurance, paid time off and holidays Company paid short and long-term disability Immediately vested in our 401(k) company match Exceptional guidance and support from our managers Collaborative culture & environment Robust training opportunities with company reimbursement upon achieving required licensing Apprenticeship programs for fire sprinkler, fire alarm and inspection positions Opportunity to work alongside some of the best talent in the fire protection industry This position reports to the Branch Manager and is responsible for performing inspections, installations, selling, and servicing a variety of kitchen fire suppression systems in a professional and timely manner. The Kitchen Suppression Technician will be expected to meet weekly service and productivity goals. The Technician is also responsible for maintaining a clean, well-organized vehicle and ensuring a safe environment for his/herself, co-workers and customers. Responsibilities include • Manage their time to complete the maximum amount of service, inspection, and installation calls while maintaining a high level of quality. • Achieve any weekly productivity goals assigned by the Suppression Manager. • Learn applicable fire protection codes and obtain any licensing and certification required by National, State and Local codes. • Protect and maintain company equipment. • Work in a safe manner as outlined by company safety procedures including the driving, personal protective equipment, and lockout/tag-out policies. • Maintain their vehicle in accordance with company procedures and ensure it is clean and organized. • Protect the Company s assets. • Perform any other tasks assigned by the Suppression Manager. Qualifications include • Minimum of 1 year inspection experience; kitchen fire suppression systems background or a basic level of comfort and knowledge with pipe fitting, electrical work, and commercial kitchen appliances • Ability to perform physical activities outlined in the accompanying physical requirements checklist. • A strong work ethic and professional appearance. • Excellent selling, communications, and customer service skills. • Ability to fit in with our culture of teamwork. • Ability to adhere to, implement, and follow safety guidelines and procedures at all times. • Possess a valid driver s license and driving record that meets company requirements. • Capable of passing a pre-employment background, MVR and drug test. Preferred Qualifications • Applicable experience either in the fire protection industry or the commercial customer service business in some capacity. • An ability to provide services across multiple product lines. • Residence in close proximity to one of our locations. • Working habits and personal appearance which are both neat and well organized. Successful completion of a drug test and pre-employment background screening is required. MVR checks are required for all driving positions. We look forward to talking with you about career opportunities with Impact Fire Services. For consideration, please apply on-line. Employment with an Equal Opportunity Employer (EOE) including disability/veterans. Other details Pay Type Hourly Min Hiring Rate $24.00 Max Hiring Rate $26.00
May 23, 2024
Full time
Job Description Kitchen Suppression Technician Danvers, MA 01923, USA Hudson, NH 03051, USA Massachusetts, USA Req Wednesday, April 10, 2024 Established in 2009, Impact Fire Services was the vision of a group of experienced industry professionals that wanted to build a best-in-class fire protection and life safety company. Through superior customer service and technical expertise, we have developed long-standing relationships with the leading businesses in our markets. We are a full-service fire protection company, providing installation, maintenance, inspection, monitoring, and retrofit of fire safety systems. Come join a dynamic team of fire protection professionals, many of whom carry NICET and manufacturer certifications in leading brands. Impact Fire has deep experience supporting many industries including retail, healthcare, education and restaurants. Today, we operate over 30+ district offices and employ over 1,100 employees across multiple states throughout the USA. At Impact Fire Services you can learn a trade with multiple career paths in fire and life safety while benefiting from an employee focused company culture that allows you to gain mentorship and training provided by leading experts at one of the fastest growing companies in the industry. Whether you have transferable skills, prior industry experience, or are looking to start your journey, our apprenticeship programs will give you the support and knowledge you need to go further in your career. Why work with us? At Impact Fire, we are a group of hardworking, dedicated fire protection professionals committed to protecting lives and property from fire. Our cohesive team spirit and customer service-oriented culture are expressed in all that we do. We operate with the belief that every team member plays a critical role in our success. We operate in 30+ district office locations across the United States, supporting industries ranging from retail and healthcare to education and restaurants. Please text ImpactFire to to connect with Ember, Impact Fire s Recruiting Assistant, to learn more about this position and the company. Benefits of joining Impact Fire Services When you join Impact Fire you will receive: Competitive compensation Career Advancement Opportunities Competitive benefits, including healthcare, dental, vision, life insurance, paid time off and holidays Company paid short and long-term disability Immediately vested in our 401(k) company match Exceptional guidance and support from our managers Collaborative culture & environment Robust training opportunities with company reimbursement upon achieving required licensing Apprenticeship programs for fire sprinkler, fire alarm and inspection positions Opportunity to work alongside some of the best talent in the fire protection industry This position reports to the Branch Manager and is responsible for performing inspections, installations, selling, and servicing a variety of kitchen fire suppression systems in a professional and timely manner. The Kitchen Suppression Technician will be expected to meet weekly service and productivity goals. The Technician is also responsible for maintaining a clean, well-organized vehicle and ensuring a safe environment for his/herself, co-workers and customers. Responsibilities include • Manage their time to complete the maximum amount of service, inspection, and installation calls while maintaining a high level of quality. • Achieve any weekly productivity goals assigned by the Suppression Manager. • Learn applicable fire protection codes and obtain any licensing and certification required by National, State and Local codes. • Protect and maintain company equipment. • Work in a safe manner as outlined by company safety procedures including the driving, personal protective equipment, and lockout/tag-out policies. • Maintain their vehicle in accordance with company procedures and ensure it is clean and organized. • Protect the Company s assets. • Perform any other tasks assigned by the Suppression Manager. Qualifications include • Minimum of 1 year inspection experience; kitchen fire suppression systems background or a basic level of comfort and knowledge with pipe fitting, electrical work, and commercial kitchen appliances • Ability to perform physical activities outlined in the accompanying physical requirements checklist. • A strong work ethic and professional appearance. • Excellent selling, communications, and customer service skills. • Ability to fit in with our culture of teamwork. • Ability to adhere to, implement, and follow safety guidelines and procedures at all times. • Possess a valid driver s license and driving record that meets company requirements. • Capable of passing a pre-employment background, MVR and drug test. Preferred Qualifications • Applicable experience either in the fire protection industry or the commercial customer service business in some capacity. • An ability to provide services across multiple product lines. • Residence in close proximity to one of our locations. • Working habits and personal appearance which are both neat and well organized. Successful completion of a drug test and pre-employment background screening is required. MVR checks are required for all driving positions. We look forward to talking with you about career opportunities with Impact Fire Services. For consideration, please apply on-line. Employment with an Equal Opportunity Employer (EOE) including disability/veterans. Other details Pay Type Hourly Min Hiring Rate $24.00 Max Hiring Rate $26.00
Kitchen Suppression Technician Vermont, USA Williston, VT, USA Req Monday, May 6, 2024 Established in 2009, Impact Fire Services was the vision of a group of experienced industry professionals that wanted to build a best-in-class fire protection and life safety company. Through superior customer service and technical expertise, we have developed long-standing relationships with the leading businesses in our markets. We are a full-service fire protection company, providing installation, maintenance, inspection, monitoring, and retrofit of fire safety systems. Come join a dynamic team of fire protection professionals, many of whom carry NICET and manufacturer certifications in leading brands. Impact Fire has deep experience supporting many industries including retail, healthcare, education and restaurants. Today, we operate over 30+ district offices and employ over 1,100 employees across multiple states throughout the USA. At Impact Fire Services you can learn a trade with multiple career paths in fire and life safety while benefiting from an employee focused company culture that allows you to gain mentorship and training provided by leading experts at one of the fastest growing companies in the industry. Whether you have transferable skills, prior industry experience, or are looking to start your journey, our apprenticeship programs will give you the support and knowledge you need to go further in your career. Why work with us? At Impact Fire, we are a group of hardworking, dedicated fire protection professionals committed to protecting lives and property from fire. Our cohesive team spirit and customer service-oriented culture are expressed in all that we do. We operate with the belief that every team member plays a critical role in our success. We operate in 30+ district office locations across the United States, supporting industries ranging from retail and healthcare to education and restaurants. Please text "ImpactFire" to to connect with Ember, Impact Fire's Recruiting Assistant, to learn more about this position and the company. Benefits of joining Impact Fire Services When you join Impact Fire you will receive: Competitive compensation Pay is on a weekly cycle, every Friday Career Advancement Opportunities Competitive benefits, including healthcare, dental, vision, life insurance, paid time off and holidays Company paid short and long-term disability Immediately vested in our 401(k) company match Exceptional guidance and support from our managers Collaborative culture & environment Robust training opportunities with company reimbursement upon achieving required licensing Apprenticeship programs for fire sprinkler, fire alarm and inspection positions Opportunity to work alongside some of the best talent in the fire protection industry This position reports to the Branch Manager. In this role you will be responsible for providing inspections, selling, and servicing a variety of fire suppression components including fire extinguishers, emergency lights and other fire products in a professional and timely manner. You will also be responsible for maintaining a clean, well-organized vehicle and ensuring a safe environment for his/her-self, co-workers and customers. Responsibilities include Manage their time to complete the maximum amount of service calls while maintaining a high level of quality Achieve any weekly productivity goals assigned by the Branch Manager Learn applicable fire protection codes and obtain any licensing and certification required by National, State and Local codes. Work in a safe manner as outlined by company safety procedures including the driving, personal protective equipment, and lockout/tag-out policies Maintain their vehicle in accordance with company procedures and ensure it is clean and organized Qualifications include Experience selling and servicing a variety of fire suppression components including fire extinguishers, emergency lights and other fire products is a plus. The ability to learn applicable inspection and servicing codes The ability to learn and comprehend general electrical safety procedures A valid driver's license and a current and sustainable good driving record Satisfactory results in a company mandated criminal background check and drug test A strong work ethic and professional appearance Preferred Qualifications An electrical background or a basic level of comfort and knowledge with electrical work Successful completion of a drug test and pre-employment background screening is required. MVR checks are required for all driving positions. We look forward to talking with you about career opportunities with Impact Fire Services. For consideration, please apply on-line. Employment with an Equal Opportunity Employer (EOE) including disability/veterans. Other details Pay Type Hourly Min Hiring Rate $25.00 Max Hiring Rate $28.00
May 21, 2024
Full time
Kitchen Suppression Technician Vermont, USA Williston, VT, USA Req Monday, May 6, 2024 Established in 2009, Impact Fire Services was the vision of a group of experienced industry professionals that wanted to build a best-in-class fire protection and life safety company. Through superior customer service and technical expertise, we have developed long-standing relationships with the leading businesses in our markets. We are a full-service fire protection company, providing installation, maintenance, inspection, monitoring, and retrofit of fire safety systems. Come join a dynamic team of fire protection professionals, many of whom carry NICET and manufacturer certifications in leading brands. Impact Fire has deep experience supporting many industries including retail, healthcare, education and restaurants. Today, we operate over 30+ district offices and employ over 1,100 employees across multiple states throughout the USA. At Impact Fire Services you can learn a trade with multiple career paths in fire and life safety while benefiting from an employee focused company culture that allows you to gain mentorship and training provided by leading experts at one of the fastest growing companies in the industry. Whether you have transferable skills, prior industry experience, or are looking to start your journey, our apprenticeship programs will give you the support and knowledge you need to go further in your career. Why work with us? At Impact Fire, we are a group of hardworking, dedicated fire protection professionals committed to protecting lives and property from fire. Our cohesive team spirit and customer service-oriented culture are expressed in all that we do. We operate with the belief that every team member plays a critical role in our success. We operate in 30+ district office locations across the United States, supporting industries ranging from retail and healthcare to education and restaurants. Please text "ImpactFire" to to connect with Ember, Impact Fire's Recruiting Assistant, to learn more about this position and the company. Benefits of joining Impact Fire Services When you join Impact Fire you will receive: Competitive compensation Pay is on a weekly cycle, every Friday Career Advancement Opportunities Competitive benefits, including healthcare, dental, vision, life insurance, paid time off and holidays Company paid short and long-term disability Immediately vested in our 401(k) company match Exceptional guidance and support from our managers Collaborative culture & environment Robust training opportunities with company reimbursement upon achieving required licensing Apprenticeship programs for fire sprinkler, fire alarm and inspection positions Opportunity to work alongside some of the best talent in the fire protection industry This position reports to the Branch Manager. In this role you will be responsible for providing inspections, selling, and servicing a variety of fire suppression components including fire extinguishers, emergency lights and other fire products in a professional and timely manner. You will also be responsible for maintaining a clean, well-organized vehicle and ensuring a safe environment for his/her-self, co-workers and customers. Responsibilities include Manage their time to complete the maximum amount of service calls while maintaining a high level of quality Achieve any weekly productivity goals assigned by the Branch Manager Learn applicable fire protection codes and obtain any licensing and certification required by National, State and Local codes. Work in a safe manner as outlined by company safety procedures including the driving, personal protective equipment, and lockout/tag-out policies Maintain their vehicle in accordance with company procedures and ensure it is clean and organized Qualifications include Experience selling and servicing a variety of fire suppression components including fire extinguishers, emergency lights and other fire products is a plus. The ability to learn applicable inspection and servicing codes The ability to learn and comprehend general electrical safety procedures A valid driver's license and a current and sustainable good driving record Satisfactory results in a company mandated criminal background check and drug test A strong work ethic and professional appearance Preferred Qualifications An electrical background or a basic level of comfort and knowledge with electrical work Successful completion of a drug test and pre-employment background screening is required. MVR checks are required for all driving positions. We look forward to talking with you about career opportunities with Impact Fire Services. For consideration, please apply on-line. Employment with an Equal Opportunity Employer (EOE) including disability/veterans. Other details Pay Type Hourly Min Hiring Rate $25.00 Max Hiring Rate $28.00
Kitchen Suppression Technician Danvers, MA 01923, USA Hudson, NH 03051, USA Req Wednesday, May 22, 2024 Established in 2009, Impact Fire Services was the vision of a group of experienced industry professionals that wanted to build a best-in-class fire protection and life safety company. Through superior customer service and technical expertise, we have developed long-standing relationships with the leading businesses in our markets. We are a full-service fire protection company, providing installation, maintenance, inspection, monitoring, and retrofit of fire safety systems. Come join a dynamic team of fire protection professionals, many of whom carry NICET and manufacturer certifications in leading brands. Impact Fire has deep experience supporting many industries including retail, healthcare, education and restaurants. Today, we operate over 30+ district offices and employ over 1,100 employees across multiple states throughout the USA. At Impact Fire Services you can learn a trade with multiple career paths in fire and life safety while benefiting from an employee focused company culture that allows you to gain mentorship and training provided by leading experts at one of the fastest growing companies in the industry. Whether you have transferable skills, prior industry experience, or are looking to start your journey, our apprenticeship programs will give you the support and knowledge you need to go further in your career. Why work with us? At Impact Fire, we are a group of hardworking, dedicated fire protection professionals committed to protecting lives and property from fire. Our cohesive team spirit and customer service-oriented culture are expressed in all that we do. We operate with the belief that every team member plays a critical role in our success. We operate in 30+ district office locations across the United States, supporting industries ranging from retail and healthcare to education and restaurants. Please text "ImpactFire" to to connect with Ember, Impact Fire's Recruiting Assistant, to learn more about this position and the company. Benefits of joining Impact Fire Services When you join Impact Fire you will receive: Competitive compensation Career Advancement Opportunities Competitive benefits, including healthcare, dental, vision, life insurance, paid time off and holidays Company paid short and long-term disability Immediately vested in our 401(k) company match Exceptional guidance and support from our managers Collaborative culture & environment Robust training opportunities with company reimbursement upon achieving required licensing Apprenticeship programs for fire sprinkler, fire alarm and inspection positions Opportunity to work alongside some of the best talent in the fire protection industry This position reports to the Branch Manager and is responsible for performing inspections, installations, selling, and servicing a variety of kitchen fire suppression systems in a professional and timely manner. The Kitchen Suppression Technician will be expected to meet weekly service and productivity goals. The Technician is also responsible for maintaining a clean, well-organized vehicle and ensuring a safe environment for his/herself, co-workers and customers. Responsibilities include • Manage their time to complete the maximum amount of service, inspection, and installation calls while maintaining a high level of quality. • Achieve any weekly productivity goals assigned by the Suppression Manager. • Learn applicable fire protection codes and obtain any licensing and certification required by National, State and Local codes. • Protect and maintain company equipment. • Work in a safe manner as outlined by company safety procedures including the driving, personal protective equipment, and lockout/tag-out policies. • Maintain their vehicle in accordance with company procedures and ensure it is clean and organized. • Protect the Company's assets. • Perform any other tasks assigned by the Suppression Manager. Qualifications include • Minimum of 1 year inspection experience; kitchen fire suppression systems background or a basic level of comfort and knowledge with pipe fitting, electrical work, and commercial kitchen appliances • Ability to perform physical activities outlined in the accompanying physical requirements checklist. • A strong work ethic and professional appearance. • Excellent selling, communications, and customer service skills. • Ability to fit in with our culture of teamwork. • Ability to adhere to, implement, and follow safety guidelines and procedures at all times. • Possess a valid driver's license and driving record that meets company requirements. • Capable of passing a pre-employment background, MVR and drug test. Preferred Qualifications • Applicable experience either in the fire protection industry or the commercial customer service business in some capacity. • An ability to provide services across multiple product lines. • Residence in close proximity to one of our locations. • Working habits and personal appearance which are both neat and well organized. Successful completion of a drug test and pre-employment background screening is required. MVR checks are required for all driving positions. We look forward to talking with you about career opportunities with Impact Fire Services. For consideration, please apply on-line. Employment with an Equal Opportunity Employer (EOE) including disability/veterans. Other details Pay Type Hourly Min Hiring Rate $24.00 Max Hiring Rate $26.00
May 21, 2024
Full time
Kitchen Suppression Technician Danvers, MA 01923, USA Hudson, NH 03051, USA Req Wednesday, May 22, 2024 Established in 2009, Impact Fire Services was the vision of a group of experienced industry professionals that wanted to build a best-in-class fire protection and life safety company. Through superior customer service and technical expertise, we have developed long-standing relationships with the leading businesses in our markets. We are a full-service fire protection company, providing installation, maintenance, inspection, monitoring, and retrofit of fire safety systems. Come join a dynamic team of fire protection professionals, many of whom carry NICET and manufacturer certifications in leading brands. Impact Fire has deep experience supporting many industries including retail, healthcare, education and restaurants. Today, we operate over 30+ district offices and employ over 1,100 employees across multiple states throughout the USA. At Impact Fire Services you can learn a trade with multiple career paths in fire and life safety while benefiting from an employee focused company culture that allows you to gain mentorship and training provided by leading experts at one of the fastest growing companies in the industry. Whether you have transferable skills, prior industry experience, or are looking to start your journey, our apprenticeship programs will give you the support and knowledge you need to go further in your career. Why work with us? At Impact Fire, we are a group of hardworking, dedicated fire protection professionals committed to protecting lives and property from fire. Our cohesive team spirit and customer service-oriented culture are expressed in all that we do. We operate with the belief that every team member plays a critical role in our success. We operate in 30+ district office locations across the United States, supporting industries ranging from retail and healthcare to education and restaurants. Please text "ImpactFire" to to connect with Ember, Impact Fire's Recruiting Assistant, to learn more about this position and the company. Benefits of joining Impact Fire Services When you join Impact Fire you will receive: Competitive compensation Career Advancement Opportunities Competitive benefits, including healthcare, dental, vision, life insurance, paid time off and holidays Company paid short and long-term disability Immediately vested in our 401(k) company match Exceptional guidance and support from our managers Collaborative culture & environment Robust training opportunities with company reimbursement upon achieving required licensing Apprenticeship programs for fire sprinkler, fire alarm and inspection positions Opportunity to work alongside some of the best talent in the fire protection industry This position reports to the Branch Manager and is responsible for performing inspections, installations, selling, and servicing a variety of kitchen fire suppression systems in a professional and timely manner. The Kitchen Suppression Technician will be expected to meet weekly service and productivity goals. The Technician is also responsible for maintaining a clean, well-organized vehicle and ensuring a safe environment for his/herself, co-workers and customers. Responsibilities include • Manage their time to complete the maximum amount of service, inspection, and installation calls while maintaining a high level of quality. • Achieve any weekly productivity goals assigned by the Suppression Manager. • Learn applicable fire protection codes and obtain any licensing and certification required by National, State and Local codes. • Protect and maintain company equipment. • Work in a safe manner as outlined by company safety procedures including the driving, personal protective equipment, and lockout/tag-out policies. • Maintain their vehicle in accordance with company procedures and ensure it is clean and organized. • Protect the Company's assets. • Perform any other tasks assigned by the Suppression Manager. Qualifications include • Minimum of 1 year inspection experience; kitchen fire suppression systems background or a basic level of comfort and knowledge with pipe fitting, electrical work, and commercial kitchen appliances • Ability to perform physical activities outlined in the accompanying physical requirements checklist. • A strong work ethic and professional appearance. • Excellent selling, communications, and customer service skills. • Ability to fit in with our culture of teamwork. • Ability to adhere to, implement, and follow safety guidelines and procedures at all times. • Possess a valid driver's license and driving record that meets company requirements. • Capable of passing a pre-employment background, MVR and drug test. Preferred Qualifications • Applicable experience either in the fire protection industry or the commercial customer service business in some capacity. • An ability to provide services across multiple product lines. • Residence in close proximity to one of our locations. • Working habits and personal appearance which are both neat and well organized. Successful completion of a drug test and pre-employment background screening is required. MVR checks are required for all driving positions. We look forward to talking with you about career opportunities with Impact Fire Services. For consideration, please apply on-line. Employment with an Equal Opportunity Employer (EOE) including disability/veterans. Other details Pay Type Hourly Min Hiring Rate $24.00 Max Hiring Rate $26.00
Get to Know Us Ken Grossman started Sierra Nevada in 1980 with a hand-built brewhouse and the odds stacked against him. That passion forever changed the course of American craft brewing and launched a beer revolution that's in full force today. Turns out, good beer can do a lot of good, and Sierra Nevada became a cornerstone for both its innovation and its care for the Earth and its people. We're committed to advancing a culture of inclusion and believe diversity in all its forms makes us stronger. We keep pushing boundaries, whether that's in the brewhouse, with sustainability, or in the great outdoors. Get to Know This Role As a team member in our kitchen, the Kitchen Support role, reporting to the Supervisor, Sous Chef, plays a crucial role in maintaining the seamless flow of operations. Responsibilities encompass various tasks such as using industrial-grade dishwashing equipment to ensure cleanliness of kitchen utensils and equipment. This role also contributes to the efficient management of inventory by assisting with product receiving, rotation, and organization. These responsibilities are essential to ensure the uninterrupted excellence of the guest's experience. At times, the kitchen Support role will assist with some light duty, beginner level food preparation. In addition to these core duties, Kitchen Support team members will maintain a clean and inviting environment, whether it's in areas visible to guests or behind the scenes. What's In It For You We're committed to our employees and work hard to prove it. For starters, we're offering $17 hourly compensation for this role. Individual offers are based on skills, experience, and qualifications, and geographical location. But base pay is just the beginning. We support your future by offering a generous 10% company match on 401(k) contributions, providing learning and development opportunities, and fostering your safety at work with ongoing trainings, state-of-the-art equipment, and preventative care. We offer medical, dental, and vision insurance, an onsite medical clinic, as well as mental health and well-being benefits including paid sick leave. We foster a culture of work-life balance and always encourage employees to use and enjoy their generous paid time off. What You Will Do Safely operate industrial dishwashing equipment to clean and inspect dishware, silverware, glasses, and kitchen equipment or manually wash pots, pans, and cast-iron dishes via three compartment sink Monitor and properly dispose of trash, recycling and compost of the kitchen in their appropriate locations Assist with some beginner level food preparation tasks, cutting, mixing, peeling, assembly Ensure all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition Help maintain cleanliness in guest areas, such as, but not limited to floors, walls, restrooms, and windows. Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness May be assigned additional work within the restaurant operation as needed Follows and enforces all local/state/federal laws and regulations pertaining to FDA and Health Code guidelines Please Apply if You Have A pattern of regular, prompt, dependable attendance required Ability to handle the pressures of simultaneously coordinating a wide range of activities Exceptional communication and the ability to work effectively as part of a team Excellent work ethic Strong attention to detail Basic computer literacy skills CA Food Handler's Card within 30 Days required Additional Requirements to Consider Before Applying You must be at least 18 years of age to work for Sierra Nevada Brewing Co. Selected candidate must pass a pre-employment, post offer background check. Before applying for this role, please review the full job description, including the physical demands and working environment: This position will remain open until filled; online applications will be reviewed weekly Sierra Nevada Brewing Co. is an Equal Opportunity Employer
May 15, 2024
Full time
Get to Know Us Ken Grossman started Sierra Nevada in 1980 with a hand-built brewhouse and the odds stacked against him. That passion forever changed the course of American craft brewing and launched a beer revolution that's in full force today. Turns out, good beer can do a lot of good, and Sierra Nevada became a cornerstone for both its innovation and its care for the Earth and its people. We're committed to advancing a culture of inclusion and believe diversity in all its forms makes us stronger. We keep pushing boundaries, whether that's in the brewhouse, with sustainability, or in the great outdoors. Get to Know This Role As a team member in our kitchen, the Kitchen Support role, reporting to the Supervisor, Sous Chef, plays a crucial role in maintaining the seamless flow of operations. Responsibilities encompass various tasks such as using industrial-grade dishwashing equipment to ensure cleanliness of kitchen utensils and equipment. This role also contributes to the efficient management of inventory by assisting with product receiving, rotation, and organization. These responsibilities are essential to ensure the uninterrupted excellence of the guest's experience. At times, the kitchen Support role will assist with some light duty, beginner level food preparation. In addition to these core duties, Kitchen Support team members will maintain a clean and inviting environment, whether it's in areas visible to guests or behind the scenes. What's In It For You We're committed to our employees and work hard to prove it. For starters, we're offering $17 hourly compensation for this role. Individual offers are based on skills, experience, and qualifications, and geographical location. But base pay is just the beginning. We support your future by offering a generous 10% company match on 401(k) contributions, providing learning and development opportunities, and fostering your safety at work with ongoing trainings, state-of-the-art equipment, and preventative care. We offer medical, dental, and vision insurance, an onsite medical clinic, as well as mental health and well-being benefits including paid sick leave. We foster a culture of work-life balance and always encourage employees to use and enjoy their generous paid time off. What You Will Do Safely operate industrial dishwashing equipment to clean and inspect dishware, silverware, glasses, and kitchen equipment or manually wash pots, pans, and cast-iron dishes via three compartment sink Monitor and properly dispose of trash, recycling and compost of the kitchen in their appropriate locations Assist with some beginner level food preparation tasks, cutting, mixing, peeling, assembly Ensure all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition Help maintain cleanliness in guest areas, such as, but not limited to floors, walls, restrooms, and windows. Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness May be assigned additional work within the restaurant operation as needed Follows and enforces all local/state/federal laws and regulations pertaining to FDA and Health Code guidelines Please Apply if You Have A pattern of regular, prompt, dependable attendance required Ability to handle the pressures of simultaneously coordinating a wide range of activities Exceptional communication and the ability to work effectively as part of a team Excellent work ethic Strong attention to detail Basic computer literacy skills CA Food Handler's Card within 30 Days required Additional Requirements to Consider Before Applying You must be at least 18 years of age to work for Sierra Nevada Brewing Co. Selected candidate must pass a pre-employment, post offer background check. Before applying for this role, please review the full job description, including the physical demands and working environment: This position will remain open until filled; online applications will be reviewed weekly Sierra Nevada Brewing Co. is an Equal Opportunity Employer
Lakeside Catering Services
Richmond Hill, Ontario (ON)
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 25, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Lakeside Catering Services
St. John's, Newfoundland & Labrador (NL)
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 25, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 25, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Childcare Center Cook- Childtime Learning Center, 156th Ave NE Share by Email Share on LinkedIn Share on Twitter (\_campaign=ss\_tw&related=) Share on Facebook Apply () + Brand: Childtime Learning Centers + Location: th Ave NE Redmond, WA + Requisition ID: 176955 + Date Posted: 5/8/2024 Join a strong community where all we do is care-for the children and families we serve every day, as well as for our dedicated team members. Our people are our best asset. We listen and we know what you're looking for: + You want benefits. We support you with a minimum 50% childcare discount, immediate access to benefits, innovative health programs, 401(k) company match, and much more. + You want balance. We offer flexible schedules that work for you, no nights or weekends, the ability to bring your children to work with you, and paid time off. + You want opportunity. We invest in your future with ongoing training, tuition reimbursement, credential assistance, and our unique Master Teacher Program. + You want recognition. We provide a positive, fun workplace where employees are appreciated. This is more than just a daycare job. It's a journey, where you learn, grow, thrive-and play-every day. Working at a childcare center is something special. The Child Care Cook, Food Specialist, is responsible for overall food preparation for the school's enrolled children. This role should be able to adapt to menu changes and meet meal and snack schedules. As a Food Specialist, you will be: + At home in the kitchen! Create home-style, nutritional meal plans in the boundaries of their school's menu and budget, as well as state and federal requirements. Prepare meals/snacks for children and staff and distribute food to the classrooms. + Focused on health and safety! Follow the daily menu provided by the Director which incorporates USDA, licensing, and/or health department regulations. + Organized! Maintain inventory of food and supplies and order more when needed. + Helpful! Assist in classrooms as needed as an Assistant Teacher/Floater. Job Requirements: + Work experience in cooking and/or food preparation for multiple individuals in a childcare facility, preferred. + A willingness to learn and adhere to all current state and local regulations. + Flexibility as to the hours and schedule of work. Compensation and Benefits: + Compensation $17.10-$23.90 based on Position, Education and Experience. Bi-weekly and Daily Pay options + Health insurance (medical, dental, vision, and FSA) provided for full-time employees, Limited medical offered for part-time workers + Education assistance including tuition reimbursement and certification, 401K (plus company match), life and disability insurance and child care discount available to all employees Effective January 1, 2024- Successful completion of a background check is a prerequisite of employment. Sign in and Register- Learning Care Group is an equal opportunity employer and will not discriminate against an employee or applicant based on race, color, religion, national origin or ancestry, sex, age, physical or mental disability, veteran or military status, genetic information, sexual orientation, gender identity, gender expression, marital status or any other protected status under federal, state, or local law.
May 25, 2024
Full time
Childcare Center Cook- Childtime Learning Center, 156th Ave NE Share by Email Share on LinkedIn Share on Twitter (\_campaign=ss\_tw&related=) Share on Facebook Apply () + Brand: Childtime Learning Centers + Location: th Ave NE Redmond, WA + Requisition ID: 176955 + Date Posted: 5/8/2024 Join a strong community where all we do is care-for the children and families we serve every day, as well as for our dedicated team members. Our people are our best asset. We listen and we know what you're looking for: + You want benefits. We support you with a minimum 50% childcare discount, immediate access to benefits, innovative health programs, 401(k) company match, and much more. + You want balance. We offer flexible schedules that work for you, no nights or weekends, the ability to bring your children to work with you, and paid time off. + You want opportunity. We invest in your future with ongoing training, tuition reimbursement, credential assistance, and our unique Master Teacher Program. + You want recognition. We provide a positive, fun workplace where employees are appreciated. This is more than just a daycare job. It's a journey, where you learn, grow, thrive-and play-every day. Working at a childcare center is something special. The Child Care Cook, Food Specialist, is responsible for overall food preparation for the school's enrolled children. This role should be able to adapt to menu changes and meet meal and snack schedules. As a Food Specialist, you will be: + At home in the kitchen! Create home-style, nutritional meal plans in the boundaries of their school's menu and budget, as well as state and federal requirements. Prepare meals/snacks for children and staff and distribute food to the classrooms. + Focused on health and safety! Follow the daily menu provided by the Director which incorporates USDA, licensing, and/or health department regulations. + Organized! Maintain inventory of food and supplies and order more when needed. + Helpful! Assist in classrooms as needed as an Assistant Teacher/Floater. Job Requirements: + Work experience in cooking and/or food preparation for multiple individuals in a childcare facility, preferred. + A willingness to learn and adhere to all current state and local regulations. + Flexibility as to the hours and schedule of work. Compensation and Benefits: + Compensation $17.10-$23.90 based on Position, Education and Experience. Bi-weekly and Daily Pay options + Health insurance (medical, dental, vision, and FSA) provided for full-time employees, Limited medical offered for part-time workers + Education assistance including tuition reimbursement and certification, 401K (plus company match), life and disability insurance and child care discount available to all employees Effective January 1, 2024- Successful completion of a background check is a prerequisite of employment. Sign in and Register- Learning Care Group is an equal opportunity employer and will not discriminate against an employee or applicant based on race, color, religion, national origin or ancestry, sex, age, physical or mental disability, veteran or military status, genetic information, sexual orientation, gender identity, gender expression, marital status or any other protected status under federal, state, or local law.
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 25, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 25, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Lakeside Catering Services
Fort McMurray, Alberta (AB)
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 25, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 25, 2024
Full time
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Great Wolf Lodge
Pocono Lake Preserve, Pennsylvania
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 25, 2024
Full time
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 25, 2024
Full time
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 25, 2024
Full time
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 25, 2024
Full time
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 25, 2024
Full time
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 25, 2024
Full time
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 25, 2024
Full time
Pay: $0 per year - $0 per year Summary : The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals. Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University. Collaborates with F&B leadership on Pack development, training and succession planning. Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Ensures all operations conform to regulations of the local health and alcohol regulatory commissions. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Proficient in P&L management and controls Strong analytical skills - Understand and react appropriately to key business indicators Demonstrated experience leading teams to achieve/exceed goals. Strong attention to detail and time management skills. Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS). Successful completion of criminal background check and drug screen. Highly proficient with food safety and sanitation practices, rules and regulations Experience with guest satisfaction and employee engagement programs and tools Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B on an entire propert Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)