Job Classification Line Cook Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $16.16 (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included Present Schedule Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Prepare and cook items such as omelets, made to order eggs, fresh gourmet burgers, philly cheesesteaks, breakfast items, and must be able to work in a fast paced high volume environment. Must be familiar with and trained on how to use and clean equipment such as fryers, char-broilers, flat-tops, convection ovens. Required to clean equipment, provide preventative maintenance on the equipment, and is responsible for maintaining a clean work space. This position requires teamwork, communication skills, ability to read tickets, and multi-task. Job Requirements Minimum 2 years professional cooking experience required, including stir fry, deep frying, grilling, roasting, steaming, cold food production, and food presentation and garnishing standards. Must be able to demonstrate proficiency in professional knife-handling skills. Experience in following standardized recipes, measure ingredients accurately. Experience at organizing and maintaining kitchen work stations. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency, ability to multi-task, and work in a fast paced team environment. Must be able to speak, read, and write English. Must have good communication and customer service skills. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills. Must have dependable transportation. Regular attendance required, attendance at training sessions is required as needed. Job Assignments Food Preparation and cooking. Follow established recipes and production system, maintain production and usage records. Accurately prepare customers' orders and handle requests in a timely manner. Perform Lead Cook duties, as needed. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness and maintenance of kitchen & equipment. Demonstrate excellent customer service at all times. Other cleaning and food service duties as requested by management. Assist with training new hires and student workers. High volume prep work included in daily duties including using knife skills to prepare recipes and complete prep work. General cleaning and other food service duties as requested by management as well as additional duties as assigned and requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature controlled environment. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 03, 2024
Full time
Job Classification Line Cook Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $16.16 (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included Present Schedule Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Prepare and cook items such as omelets, made to order eggs, fresh gourmet burgers, philly cheesesteaks, breakfast items, and must be able to work in a fast paced high volume environment. Must be familiar with and trained on how to use and clean equipment such as fryers, char-broilers, flat-tops, convection ovens. Required to clean equipment, provide preventative maintenance on the equipment, and is responsible for maintaining a clean work space. This position requires teamwork, communication skills, ability to read tickets, and multi-task. Job Requirements Minimum 2 years professional cooking experience required, including stir fry, deep frying, grilling, roasting, steaming, cold food production, and food presentation and garnishing standards. Must be able to demonstrate proficiency in professional knife-handling skills. Experience in following standardized recipes, measure ingredients accurately. Experience at organizing and maintaining kitchen work stations. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency, ability to multi-task, and work in a fast paced team environment. Must be able to speak, read, and write English. Must have good communication and customer service skills. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills. Must have dependable transportation. Regular attendance required, attendance at training sessions is required as needed. Job Assignments Food Preparation and cooking. Follow established recipes and production system, maintain production and usage records. Accurately prepare customers' orders and handle requests in a timely manner. Perform Lead Cook duties, as needed. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness and maintenance of kitchen & equipment. Demonstrate excellent customer service at all times. Other cleaning and food service duties as requested by management. Assist with training new hires and student workers. High volume prep work included in daily duties including using knife skills to prepare recipes and complete prep work. General cleaning and other food service duties as requested by management as well as additional duties as assigned and requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature controlled environment. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 03, 2024
Full time
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job Classification Lead Cook Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $18.36 (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included Present Schedule Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Providing quality meals to students, faculty, staff and visitors in a timely manner with an emphasis on customer service. Oversee and ensure production and prep sheets in high volume operations are being completed and will assist with executing and delegating tasks. Must be able to follow standardized recipes and cook in large quantities/batches. This position requires teamwork, communication skills, and multi-tasking abilities. Job Requirements Minimum 3 years professional cooking experience needed, showcasing multiple cooking techniques including but not limited to; sautéing, roasting, frying, broiling, braising, steaming, stewing, cold food production, and food presentation. Ability to slice/portion meats and cheese, set up/break down and sanitize slicer daily, IF APPLICABLE Must have excellent customer service skills. Must be able to demonstrate proficiency in professional knife-handling skills. Experience in following standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Knowledge of equipment used in a high volume kitchen. Must be able to read and write English and have basic and accurate math skills. Must be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must be able to lift 50+ pounds, and be able to walk and stand for 8 hours per day, and bend and reach as the job requires. Must pass Lead Cook written screening test and hands-on practical cooking test. Must be or become ServSafe certified (attend required class and pass test). Regular attendance and dependable transportation required. Job Assignments High-volume food preparation and cooking, following established recipes and production system. Maintain production and usage records as required. Utilizes products (raw and cooked) to minimize food costs. Some supervisory duties during shifts including: coaching staff on knife skills and proper usage of kitchen equipment, monitoring recipe production, and administering tasks to staff throughout the shift. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes overseeing cleanliness & maintenance of kitchen & equipment. Demonstrate excellent customer service at all times. Communication with management on kitchen subjects including but not limited to; par levels, recipe correction, staff knowledge. Assist with training new hires and student workers as needed. General cleaning and other food service duties or tasks as requested by management. Additional duties as assigned and requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature controlled environment. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 03, 2024
Full time
Job Classification Lead Cook Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $18.36 (Union Employees: See Appendix "A" of Union contract) Benefits Benefits Included Present Schedule Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Providing quality meals to students, faculty, staff and visitors in a timely manner with an emphasis on customer service. Oversee and ensure production and prep sheets in high volume operations are being completed and will assist with executing and delegating tasks. Must be able to follow standardized recipes and cook in large quantities/batches. This position requires teamwork, communication skills, and multi-tasking abilities. Job Requirements Minimum 3 years professional cooking experience needed, showcasing multiple cooking techniques including but not limited to; sautéing, roasting, frying, broiling, braising, steaming, stewing, cold food production, and food presentation. Ability to slice/portion meats and cheese, set up/break down and sanitize slicer daily, IF APPLICABLE Must have excellent customer service skills. Must be able to demonstrate proficiency in professional knife-handling skills. Experience in following standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Knowledge of equipment used in a high volume kitchen. Must be able to read and write English and have basic and accurate math skills. Must be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must be able to lift 50+ pounds, and be able to walk and stand for 8 hours per day, and bend and reach as the job requires. Must pass Lead Cook written screening test and hands-on practical cooking test. Must be or become ServSafe certified (attend required class and pass test). Regular attendance and dependable transportation required. Job Assignments High-volume food preparation and cooking, following established recipes and production system. Maintain production and usage records as required. Utilizes products (raw and cooked) to minimize food costs. Some supervisory duties during shifts including: coaching staff on knife skills and proper usage of kitchen equipment, monitoring recipe production, and administering tasks to staff throughout the shift. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes overseeing cleanliness & maintenance of kitchen & equipment. Demonstrate excellent customer service at all times. Communication with management on kitchen subjects including but not limited to; par levels, recipe correction, staff knowledge. Assist with training new hires and student workers as needed. General cleaning and other food service duties or tasks as requested by management. Additional duties as assigned and requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Work may take place in a refrigerated and temperature controlled environment. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Bumpin Buffalo Bar and Grill Inc.
Hill City, South Dakota
The Bumpin Buffalo Bar and Grill is a family owned and operated Restaurant found in the heart of the Black Hills Mountains of South Dakota. We are currently looking to hire a qualified cooks with exceptional culinary talent, integrity, and passion for the art of cooking. We prefer a candidates who have an open mind, innovative ideas, and flexibility. As a cook you will manage food items by grilling, frying, sauteing and other methods to specific recipes and standards. Help support cleanliness and can follow food requirements by proper handling food and ensuring correct storage. Our Historical Restaurant, found on the main street of Hill City stays to be one of the top-rated Restaurant's in the area. Centrally located to all the major tourist attractions, our small Mountain Community brings many unique visitors to us from all over the world. Our goal here at the Bumpin Buffalo Bar and Grill is to make sure we stand up to our brand! Big Food! Big Beer! & Big Fun! Job Type: Full-Time Shift: • 8-hour shifts • Meal Allowance • End of season Bonus • Wage depends upon experience. RV Parking is available Includes 50/30-amp service, w/e/s, garbage, and internet. If you feel you are the right candidate for this position, please send your resume to: . Responsibilities Store food products in compliance with safety practices. (e.g., in refrigerators, freezers, or dry storage) Keep sanitation and safety standards in the kitchen area Control food portions Check food plating and temperatures Support kitchen staff on prep work and food plating techniques Help with food preparation and cooking Requirements and skills 2-year minimum experience as a Line Cook Knowledge of recipes a plus Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Ability to aid a team in a fast-paced work environment Flexibility to work evenings and weekend Serve Safe Certified or equivalent is a plus but not needed to apply Bilingual in Spanish, a plus
May 02, 2024
Full time
The Bumpin Buffalo Bar and Grill is a family owned and operated Restaurant found in the heart of the Black Hills Mountains of South Dakota. We are currently looking to hire a qualified cooks with exceptional culinary talent, integrity, and passion for the art of cooking. We prefer a candidates who have an open mind, innovative ideas, and flexibility. As a cook you will manage food items by grilling, frying, sauteing and other methods to specific recipes and standards. Help support cleanliness and can follow food requirements by proper handling food and ensuring correct storage. Our Historical Restaurant, found on the main street of Hill City stays to be one of the top-rated Restaurant's in the area. Centrally located to all the major tourist attractions, our small Mountain Community brings many unique visitors to us from all over the world. Our goal here at the Bumpin Buffalo Bar and Grill is to make sure we stand up to our brand! Big Food! Big Beer! & Big Fun! Job Type: Full-Time Shift: • 8-hour shifts • Meal Allowance • End of season Bonus • Wage depends upon experience. RV Parking is available Includes 50/30-amp service, w/e/s, garbage, and internet. If you feel you are the right candidate for this position, please send your resume to: . Responsibilities Store food products in compliance with safety practices. (e.g., in refrigerators, freezers, or dry storage) Keep sanitation and safety standards in the kitchen area Control food portions Check food plating and temperatures Support kitchen staff on prep work and food plating techniques Help with food preparation and cooking Requirements and skills 2-year minimum experience as a Line Cook Knowledge of recipes a plus Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Ability to aid a team in a fast-paced work environment Flexibility to work evenings and weekend Serve Safe Certified or equivalent is a plus but not needed to apply Bilingual in Spanish, a plus
Bumpin Buffalo Bar and Grill Inc.
Hill City, South Dakota
The Bumpin Buffalo Bar and Grill is a family owned and operated Restaurant found in the heart of the Black Hills Mountains of South Dakota. We are currently looking to hire a qualified cooks with exceptional culinary talent, integrity, and passion for the art of cooking. We prefer a candidates who have an open mind, innovative ideas, and flexibility. As a cook you will manage food items by grilling, frying, sauteing and other methods to specific recipes and standards. Help support cleanliness and can follow food requirements by proper handling food and ensuring correct storage. Our Historical Restaurant, found on the main street of Hill City stays to be one of the top-rated Restaurant's in the area. Centrally located to all the major tourist attractions, our small Mountain Community brings many unique visitors to us from all over the world. Our goal here at the Bumpin Buffalo Bar and Grill is to make sure we stand up to our brand! Big Food! Big Beer! & Big Fun! Job Type: Full-Time Shift: • 8-hour shifts • Meal Allowance • End of season Bonus • Wage depends upon experience. RV Parking is available Includes 50/30-amp service, w/e/s, garbage, and internet. If you feel you are the right candidate for this position, please send your resume to: . Responsibilities Store food products in compliance with safety practices. (e.g., in refrigerators, freezers, or dry storage) Keep sanitation and safety standards in the kitchen area Control food portions Check food plating and temperatures Support kitchen staff on prep work and food plating techniques Help with food preparation and cooking Requirements and skills 2-year minimum experience as a Line Cook Knowledge of recipes a plus Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Ability to aid a team in a fast-paced work environment Flexibility to work evenings and weekend Serve Safe Certified or equivalent is a plus but not needed to apply Bilingual in Spanish, a plus
May 02, 2024
Full time
The Bumpin Buffalo Bar and Grill is a family owned and operated Restaurant found in the heart of the Black Hills Mountains of South Dakota. We are currently looking to hire a qualified cooks with exceptional culinary talent, integrity, and passion for the art of cooking. We prefer a candidates who have an open mind, innovative ideas, and flexibility. As a cook you will manage food items by grilling, frying, sauteing and other methods to specific recipes and standards. Help support cleanliness and can follow food requirements by proper handling food and ensuring correct storage. Our Historical Restaurant, found on the main street of Hill City stays to be one of the top-rated Restaurant's in the area. Centrally located to all the major tourist attractions, our small Mountain Community brings many unique visitors to us from all over the world. Our goal here at the Bumpin Buffalo Bar and Grill is to make sure we stand up to our brand! Big Food! Big Beer! & Big Fun! Job Type: Full-Time Shift: • 8-hour shifts • Meal Allowance • End of season Bonus • Wage depends upon experience. RV Parking is available Includes 50/30-amp service, w/e/s, garbage, and internet. If you feel you are the right candidate for this position, please send your resume to: . Responsibilities Store food products in compliance with safety practices. (e.g., in refrigerators, freezers, or dry storage) Keep sanitation and safety standards in the kitchen area Control food portions Check food plating and temperatures Support kitchen staff on prep work and food plating techniques Help with food preparation and cooking Requirements and skills 2-year minimum experience as a Line Cook Knowledge of recipes a plus Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Ability to aid a team in a fast-paced work environment Flexibility to work evenings and weekend Serve Safe Certified or equivalent is a plus but not needed to apply Bilingual in Spanish, a plus
Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - Williamsville We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI15f3e9e283a2-9927
May 04, 2024
Full time
Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - Williamsville We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI15f3e9e283a2-9927
Job Description Job Description Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - Williamsville We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI67736e13253d-9927
May 03, 2024
Full time
Job Description Job Description Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - Williamsville We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI67736e13253d-9927
Description: lloyd is growing and seeking a driven, team oriented leader, with past management experience to be a part of our team! The role: Restaurant Kitchen Manager This is a fantastic opportunity to make your mark on a growing operation where the sky is truly the limit. If this opportunity excites you- let's talk! We are currently seeking a Restaurant Kitchen Manager to join our crew across multiple locations. As the Kitchen Manager, you will be responsible for overseeing the daily kitchen operations of the entire location, including; the restaurant, catering, and tortillas. You are responsible for directing assistant managers and team leaders, as well as monitoring the training and development of all hourly kitchen team members, while completing weekly administrative and leadership duties. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. The Kitchen Manager will: Provide direction and leadership to the truck, restaurant and tortilla team on day-to-day to ensure successful operations. Leading by example and by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in coordination of catering operations, including but not limited to: Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure proper security procedures are in place to protect team members, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms and appearance standards. Conduct operational audits to ensure all company standards are being met. Proper communication utilizing Basecamp, email, 7Shifts, shift logs and any other forms used by the company. Executing opening or closing duties of the restaurant Direct hiring with assistance from HR, development/training, and when necessary, termination of employees. Execution of new hire onboarding and training plan Develop employees by monitoring Training Path & Skill tracker Logs, provide ongoing feedback, establish performance expectations, and conduct performance reviews. Provide direction and leadership to all lloyd assistant management and team members on a day-to-day basis to ensure success. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Holding staff reviews and documenting conversations. Monitor Cost of Goods Sold (COGS). Work towards efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Oversee and regulate variable hourly labor costs (VHLR). Bank deposits and drop safe counts. Oversee cash handling of all hourly employees and assistant managers. Distributing paychecks and tips. Analyze recipes to make recommendations regarding prices for menu items based on ingredients, labor, and overhead costs. Estimate amounts and costs of required supplies, such as food and ingredients. Monitor and input shrink logs into Inventory software. Making sure all invoices are accurately input into the inventory system and uploaded to the accounting software. Supervise and coordinate the activities of prep cooks, truck workers, and front line employees engaged in food preparation. Determine production schedules and staff requirements necessary to ensure timely delivery of catering products. Demonstrate new cooking techniques or equipment to staff. Prepare and cook foods of all types when necessary. Check the quality of raw or cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Develop, formulate and implement universal documents and reports throughout all areas of operations for each location. Coordinate facility equipment repairs and maintenance as needed. Oversee the ordering of food and other supplies needed to ensure efficient operation, checking the quantity and quality of received products. Coordinate Kitchen production with a goal of serving the freshest food possible and minimizing waste. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to GM. Take the proper course of action on equipment building repairs as needed. Resolve any guest complaints concerning food and beverage quality as well as service. Supervise or coordinate activities of assistant managers and staff to develop future leaders. Writing Schedules to needs based on company objectives. Maintain Vendor relationships and communications Monthly inventory and inspection of results. Scheduling and executing quarterly deep cleans. Updating order guides monthly. Masa & tortilla production back up Provide functional expertise to assist training of all kitchen departments as needed. Monitor sanitation practices to ensure that employees follow appropriate standards and regulations. Oversee the ordering of food and other supplies needed to ensure efficient operation, checking the quantity and quality of received products. Requirements: The ideal candidate should: Be energetic, enthusiastic, and have a passion for fostering a great sense of teamwork and developing future leaders. maintain a high standard for employee and guest experience; with a focus on training and development Have a passion for delicious food, working with people to create it, and an understanding of how food creates a unique service experience at lloyd. Be willing to do whatever it takes to get the job done. This person must have vast experience in multiple hospitality endeavors, who can use their imagination, customer feedback, and industry trends to create and deliver food and experiences that create return customers. Have full time availability, including late nights and weekends Love tacos :) The Perks of : Medical and Dental Insurance Paid Time Off 401K Free shift meal Employee Discount Program Free uniforms Quarterly and holiday parties Flexible work schedule Sick and Personal Time Career Growth Opportunities Performance based bonus opportunity Compensation details: 0 Yearly Salary PI19dd7d1a10c4-4967
May 02, 2024
Full time
Description: lloyd is growing and seeking a driven, team oriented leader, with past management experience to be a part of our team! The role: Restaurant Kitchen Manager This is a fantastic opportunity to make your mark on a growing operation where the sky is truly the limit. If this opportunity excites you- let's talk! We are currently seeking a Restaurant Kitchen Manager to join our crew across multiple locations. As the Kitchen Manager, you will be responsible for overseeing the daily kitchen operations of the entire location, including; the restaurant, catering, and tortillas. You are responsible for directing assistant managers and team leaders, as well as monitoring the training and development of all hourly kitchen team members, while completing weekly administrative and leadership duties. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. The Kitchen Manager will: Provide direction and leadership to the truck, restaurant and tortilla team on day-to-day to ensure successful operations. Leading by example and by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in coordination of catering operations, including but not limited to: Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure proper security procedures are in place to protect team members, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms and appearance standards. Conduct operational audits to ensure all company standards are being met. Proper communication utilizing Basecamp, email, 7Shifts, shift logs and any other forms used by the company. Executing opening or closing duties of the restaurant Direct hiring with assistance from HR, development/training, and when necessary, termination of employees. Execution of new hire onboarding and training plan Develop employees by monitoring Training Path & Skill tracker Logs, provide ongoing feedback, establish performance expectations, and conduct performance reviews. Provide direction and leadership to all lloyd assistant management and team members on a day-to-day basis to ensure success. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Holding staff reviews and documenting conversations. Monitor Cost of Goods Sold (COGS). Work towards efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Oversee and regulate variable hourly labor costs (VHLR). Bank deposits and drop safe counts. Oversee cash handling of all hourly employees and assistant managers. Distributing paychecks and tips. Analyze recipes to make recommendations regarding prices for menu items based on ingredients, labor, and overhead costs. Estimate amounts and costs of required supplies, such as food and ingredients. Monitor and input shrink logs into Inventory software. Making sure all invoices are accurately input into the inventory system and uploaded to the accounting software. Supervise and coordinate the activities of prep cooks, truck workers, and front line employees engaged in food preparation. Determine production schedules and staff requirements necessary to ensure timely delivery of catering products. Demonstrate new cooking techniques or equipment to staff. Prepare and cook foods of all types when necessary. Check the quality of raw or cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Develop, formulate and implement universal documents and reports throughout all areas of operations for each location. Coordinate facility equipment repairs and maintenance as needed. Oversee the ordering of food and other supplies needed to ensure efficient operation, checking the quantity and quality of received products. Coordinate Kitchen production with a goal of serving the freshest food possible and minimizing waste. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to GM. Take the proper course of action on equipment building repairs as needed. Resolve any guest complaints concerning food and beverage quality as well as service. Supervise or coordinate activities of assistant managers and staff to develop future leaders. Writing Schedules to needs based on company objectives. Maintain Vendor relationships and communications Monthly inventory and inspection of results. Scheduling and executing quarterly deep cleans. Updating order guides monthly. Masa & tortilla production back up Provide functional expertise to assist training of all kitchen departments as needed. Monitor sanitation practices to ensure that employees follow appropriate standards and regulations. Oversee the ordering of food and other supplies needed to ensure efficient operation, checking the quantity and quality of received products. Requirements: The ideal candidate should: Be energetic, enthusiastic, and have a passion for fostering a great sense of teamwork and developing future leaders. maintain a high standard for employee and guest experience; with a focus on training and development Have a passion for delicious food, working with people to create it, and an understanding of how food creates a unique service experience at lloyd. Be willing to do whatever it takes to get the job done. This person must have vast experience in multiple hospitality endeavors, who can use their imagination, customer feedback, and industry trends to create and deliver food and experiences that create return customers. Have full time availability, including late nights and weekends Love tacos :) The Perks of : Medical and Dental Insurance Paid Time Off 401K Free shift meal Employee Discount Program Free uniforms Quarterly and holiday parties Flexible work schedule Sick and Personal Time Career Growth Opportunities Performance based bonus opportunity Compensation details: 0 Yearly Salary PI19dd7d1a10c4-4967
Erie 2-Chautauqua-Cattaraugus BOCES
Buffalo, New York
FOOD SERVICE HELPER SUBSTITUTES Kenmore Town of Tonawanda 1500 Colvin Boulevard Buffalo , NY 14223 Classified - Position - Food Service Helper - labor class Job Number Start Date Open Date 09/22/2021 Closing Date Please make sure to complete an application by clickinghere (\_login?COMPANY\_ID=) for this job posting. Job Attachment View Attachment Salary: From 12.50 Salary: To 12.50 Additional Job Information POSITION: Food Service Helper Substitutes Date posted: September 22,2021 Deadline to Apply: (Ongoing) Applications will be accepted for the following vacancy: Food Service Helper PT: 10-Month Duty Schedule Salary: $12.50/hr. Hours: 11:00 a.m. - 2:00 p.m. (3 hrs.) Required Knowledge, Skills and Abilities: Elementary knowledge of the proper method of serving food and the care of tableware, glassware, silver and kitchen appliances; practical working knowledge of modern cleaning methods and the use of cleaning supplies and appliances; ability to follow simple oral and written directions; physical condition commensurate with the demands of the position. (Must be able to lift 40 lb. cases). Minimum Qualifications: Some experience in domestic work including food service and ability to read and write English, or any equivalent combination of the foregoing training and experience. Duties of Assignment: Preparing, cooking and serving food, cashiering, washing and sanitizing food service utensils with other food service activities required for the operation of the food program. Food Service Helpers are to work cooperatively with the Cook Managers and others on ANY jobs assigned. Contact Person's Title Brianna Buckley - Senior Clerk Typist Contact Person's Phone x20350 Contact Person's Email
Apr 29, 2024
Full time
FOOD SERVICE HELPER SUBSTITUTES Kenmore Town of Tonawanda 1500 Colvin Boulevard Buffalo , NY 14223 Classified - Position - Food Service Helper - labor class Job Number Start Date Open Date 09/22/2021 Closing Date Please make sure to complete an application by clickinghere (\_login?COMPANY\_ID=) for this job posting. Job Attachment View Attachment Salary: From 12.50 Salary: To 12.50 Additional Job Information POSITION: Food Service Helper Substitutes Date posted: September 22,2021 Deadline to Apply: (Ongoing) Applications will be accepted for the following vacancy: Food Service Helper PT: 10-Month Duty Schedule Salary: $12.50/hr. Hours: 11:00 a.m. - 2:00 p.m. (3 hrs.) Required Knowledge, Skills and Abilities: Elementary knowledge of the proper method of serving food and the care of tableware, glassware, silver and kitchen appliances; practical working knowledge of modern cleaning methods and the use of cleaning supplies and appliances; ability to follow simple oral and written directions; physical condition commensurate with the demands of the position. (Must be able to lift 40 lb. cases). Minimum Qualifications: Some experience in domestic work including food service and ability to read and write English, or any equivalent combination of the foregoing training and experience. Duties of Assignment: Preparing, cooking and serving food, cashiering, washing and sanitizing food service utensils with other food service activities required for the operation of the food program. Food Service Helpers are to work cooperatively with the Cook Managers and others on ANY jobs assigned. Contact Person's Title Brianna Buckley - Senior Clerk Typist Contact Person's Phone x20350 Contact Person's Email