Enjoy working with kids? Want to gain some experience in working with youth and have some fun along the way? Stateline Boys & Girls Clubs is the perfect place for you! Join a fun, energetic team in a rewarding work environment in making a difference in the community! Looking for part-time workers for after-school childcare . At the Stateline Boys & Girls Clubs, our mission is to enable all young people, especially those who need us most, to reach their full potential as productive, caring, responsible citizens. Job Requirements Must be 18 years of age or older High School Diploma or Equivalent ServSafe Sanitation Certification CPR / First-Aid Training Hours: Part-Time - Day Shift School Year: Monday - Friday 2:00 PM - 6:30 PM Non-School Days: 7:00 AM - 6:00 PM Summer: Monday-Friday 7:00 6:00 PM (hours vary pending shift) Summary: Food Service Coordinator is responsible for leadership and management of food services staff and programs; planning, ordering, and creating healthy, yummy meals and snacks within DPI guidelines for Club members ages 6 to 18; safety and cleanliness of kitchen and cafe and completes administrative, financial, and record keeping requirements for food services programs. Specific Job Responsibilities Primary: Provide overall leadership to food service programs and staff Meal planning, food and supply orders, and inventory management Serve as the DPI Authorized Representative and primary contact Maintain current knowledge of DPI regulations and requirements related to BGC food services, including, USDA CACFP and SFSP programs Administrative: Complete administrative, financial, and record keeping requirements; including, monthly reimbursement claims, daily reviewing and processing of invoices/receipts, and quarterly financial reports. Review kitchen staffing, scheduling, and staff relations issues to ensure efficacy Regularly inspect kitchen operations for compliance with HHS food safety regulations Conduct regular reviews of BGC sites to ensure compliance with requirements Collaborate with kitchen staff and site directors to complete monthly supper and snack menus that comply with USDA requirements Collaborate with the Director of Operations, Director of Facilities, Grounds & Safety, and Site Directors to ensure meal service is meeting organizational needs and operating efficiently. Physical Requirements/Work Environment: High energy level, comfortable performing multi-faceted projects; good interpersonal abilities-able to interact effectively with co-workers of all levels as well as with representatives of other organizations and institutions. Ability to get along with diverse personalities; tact, maturity, and flexibility; physical requirements include sight, hearing, sitting, standing, stooping, and lifting a maximum of 50 lbs. Must be able to function under fast-paced and noisy conditions. Disclaimer: The information indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, nor is it to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications and objectives required of employees assigned to this job.
Apr 13, 2024
Full time
Enjoy working with kids? Want to gain some experience in working with youth and have some fun along the way? Stateline Boys & Girls Clubs is the perfect place for you! Join a fun, energetic team in a rewarding work environment in making a difference in the community! Looking for part-time workers for after-school childcare . At the Stateline Boys & Girls Clubs, our mission is to enable all young people, especially those who need us most, to reach their full potential as productive, caring, responsible citizens. Job Requirements Must be 18 years of age or older High School Diploma or Equivalent ServSafe Sanitation Certification CPR / First-Aid Training Hours: Part-Time - Day Shift School Year: Monday - Friday 2:00 PM - 6:30 PM Non-School Days: 7:00 AM - 6:00 PM Summer: Monday-Friday 7:00 6:00 PM (hours vary pending shift) Summary: Food Service Coordinator is responsible for leadership and management of food services staff and programs; planning, ordering, and creating healthy, yummy meals and snacks within DPI guidelines for Club members ages 6 to 18; safety and cleanliness of kitchen and cafe and completes administrative, financial, and record keeping requirements for food services programs. Specific Job Responsibilities Primary: Provide overall leadership to food service programs and staff Meal planning, food and supply orders, and inventory management Serve as the DPI Authorized Representative and primary contact Maintain current knowledge of DPI regulations and requirements related to BGC food services, including, USDA CACFP and SFSP programs Administrative: Complete administrative, financial, and record keeping requirements; including, monthly reimbursement claims, daily reviewing and processing of invoices/receipts, and quarterly financial reports. Review kitchen staffing, scheduling, and staff relations issues to ensure efficacy Regularly inspect kitchen operations for compliance with HHS food safety regulations Conduct regular reviews of BGC sites to ensure compliance with requirements Collaborate with kitchen staff and site directors to complete monthly supper and snack menus that comply with USDA requirements Collaborate with the Director of Operations, Director of Facilities, Grounds & Safety, and Site Directors to ensure meal service is meeting organizational needs and operating efficiently. Physical Requirements/Work Environment: High energy level, comfortable performing multi-faceted projects; good interpersonal abilities-able to interact effectively with co-workers of all levels as well as with representatives of other organizations and institutions. Ability to get along with diverse personalities; tact, maturity, and flexibility; physical requirements include sight, hearing, sitting, standing, stooping, and lifting a maximum of 50 lbs. Must be able to function under fast-paced and noisy conditions. Disclaimer: The information indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, nor is it to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications and objectives required of employees assigned to this job.
Career Systems Development Corporation
Brooklyn, New York
Description: Work Schedule - Monday - Friday 8am- 5pm Job Summary: Responsible for preparing center meals, establishing menu, and determining quantities of food needed. Promotes an environment of customer service, hospitality, and student satisfaction. Duties/Responsibilities: Must create and sustain positive working relationships with co-workers. Adheres to all PRH and CSDC policies and procedures, and the Center Operating Procedures. Ensures that all food handling, food storage, and area cleanliness complies with all state, local, and company codes and standards. Prepares daily center meals and ensures that they are ready to serve according to schedule. Ensures meals are wholesome and appetizing. Maintains inventory of foodstuffs and requests additional food as necessary. Assists in preparing weekly and monthly food service reports. Assists in cleaning and maintaining kitchen and dining areas. Maintains daily record of food costs and amount of food used. Assists in serving meals. Reports on unsafe of unsanitary conditions in the kitchen/dining area. Checks morning report daily to gage amount of food that needs to be prepared. Ensure leftover foods are properly covered, stored, and date and time clearly marked. Directs work of students who are assigned. Keeps accountability of all knives during shift. Attends staff training sessions as required. Performs other duties as assigned. Requirements: Qualifications: Minimum: High school graduate or equivalent. One year's experience in institutional food preparation. Preferred: Certificate of completion from a culinary/food service training program, or an Associate's degree in Culinary Arts. Two or more years' experience in addition to ServeSafe certification. Knowledge: Knowledge of all aspects of food preparation, cooking and good nutrition, well-developed habits of personal cleanliness and hygiene, must meet State or local food handling requirements, whichever are more restrictive, must obtain and maintain CPR/First Aid certificates. Physical Requirements: Frequently Standing Walking Seeing Hearing Speaking Occasionally Sitting Bending Stooping Squatting Flexibility Seldom Climbing Lifting 50 pounds Carrying Kneeling Pushing/Pulling Running Driving Environmental Demands: Equipment: Ability to operate office equipment Work Alone: Occasionally works alone Work With Others: 85% of time spent working and interacting with team and other departments Reading: Ability to read at a college level Writing: Ability to write at a college level Compensation details: 22.94-22.94 Hourly Wage PI1970f4b2846f-5805
May 04, 2024
Full time
Description: Work Schedule - Monday - Friday 8am- 5pm Job Summary: Responsible for preparing center meals, establishing menu, and determining quantities of food needed. Promotes an environment of customer service, hospitality, and student satisfaction. Duties/Responsibilities: Must create and sustain positive working relationships with co-workers. Adheres to all PRH and CSDC policies and procedures, and the Center Operating Procedures. Ensures that all food handling, food storage, and area cleanliness complies with all state, local, and company codes and standards. Prepares daily center meals and ensures that they are ready to serve according to schedule. Ensures meals are wholesome and appetizing. Maintains inventory of foodstuffs and requests additional food as necessary. Assists in preparing weekly and monthly food service reports. Assists in cleaning and maintaining kitchen and dining areas. Maintains daily record of food costs and amount of food used. Assists in serving meals. Reports on unsafe of unsanitary conditions in the kitchen/dining area. Checks morning report daily to gage amount of food that needs to be prepared. Ensure leftover foods are properly covered, stored, and date and time clearly marked. Directs work of students who are assigned. Keeps accountability of all knives during shift. Attends staff training sessions as required. Performs other duties as assigned. Requirements: Qualifications: Minimum: High school graduate or equivalent. One year's experience in institutional food preparation. Preferred: Certificate of completion from a culinary/food service training program, or an Associate's degree in Culinary Arts. Two or more years' experience in addition to ServeSafe certification. Knowledge: Knowledge of all aspects of food preparation, cooking and good nutrition, well-developed habits of personal cleanliness and hygiene, must meet State or local food handling requirements, whichever are more restrictive, must obtain and maintain CPR/First Aid certificates. Physical Requirements: Frequently Standing Walking Seeing Hearing Speaking Occasionally Sitting Bending Stooping Squatting Flexibility Seldom Climbing Lifting 50 pounds Carrying Kneeling Pushing/Pulling Running Driving Environmental Demands: Equipment: Ability to operate office equipment Work Alone: Occasionally works alone Work With Others: 85% of time spent working and interacting with team and other departments Reading: Ability to read at a college level Writing: Ability to write at a college level Compensation details: 22.94-22.94 Hourly Wage PI1970f4b2846f-5805
Fairfield Inn & Suites by Marriott Tacoma Puyallup
Puyallup, Washington
Fairfield Inn & Suites by Marriott Tacoma Puyallup th Ave SW Puyallup, WA 98371 BREAKFAST HOST The Fairfield Inn & Suites by Marriott Tacoma Puyallup is seeking a Breakfast Host to join our team. The Breakfast Host maintains efficient and courteous operation of continental breakfast according to established company and brand standards, policies and procedures to ensure an outstanding guest experience. ABOUT US At Hollander Hospitality, we align our people with their passion, providing award-winning service and memorable experiences. From the ground up, we build & renovate, own & operate, while recognizing that our team is our foundation and greatest asset. We are exceptional partners to one another, our guests, and our communities. We look for people who excel in their role and are committed to delivering excellent experiences for guests. Proven through multiple awards from our partnering brands for outstanding guest service and meetings excellence, we deliver the best to our guests by creating a sense of belonging, empowerment and support to our team members, coupled with their dedication, innovative spirit, and raw talent. STATUS: Part-time SCHEDULE: Must be available weekends and holidays. Monday - Friday: 6:00am to 11am Saturday/Sunday: 6:30am to 10:30am RATE OF PAY: $17.97 to $19.02 per hour/DOE SUPPLEMENTAL PAY: $300 Sign-On Bonus - paid in three installments. Individual Incentives and Bonus Programs BENEFITS AND PERKS: Paid Time Off (PTO) accrued at a rate of 0.025 for every hour worked. Paycheck Advancement Program Hotel Travel Discounts Supplemental Insurance Employee Assistance Program For eligible employees: Insurance - Medical, Dental, Vision, Life and AD&D 401(k) Plan with Employer Match QUALIFICATIONS: Knowledge of: Health department standards of food sanitation and safety practices. Skills and Ability to: Communicate effectively with guests and co-workers in order to accurately receive and convey information. Meet attendance requirements with dependability and consistency. Manage one's time in order to meet productivity standards. Meet quality standards for service and cleanliness. Maintain a neat and clean appearance according to hotel standards and represent the hotel positively. Education and Experience: Prior hospitality or food service experience preferred. Licenses: Must have a valid Food Handlers Permit. PHYSICAL REQUIREMENTS: Medium Work: Exerting up to 50 lbs. of force occasionally, and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects. Position requires ability to exert well-paced mobility for duration of shift to stock buffet, clear tables and move around breakfast room and ability to express or exchange information by means of the spoken word. Must be able to stand, walk, bend and grasp, lift, carry, push, pull and see. Drug Free Workplace, Equal Opportunity, E-Verify Employer Compensation details: 17.97-19.02 Hourly Wage PI0e07141a31a3-6499
May 02, 2024
Full time
Fairfield Inn & Suites by Marriott Tacoma Puyallup th Ave SW Puyallup, WA 98371 BREAKFAST HOST The Fairfield Inn & Suites by Marriott Tacoma Puyallup is seeking a Breakfast Host to join our team. The Breakfast Host maintains efficient and courteous operation of continental breakfast according to established company and brand standards, policies and procedures to ensure an outstanding guest experience. ABOUT US At Hollander Hospitality, we align our people with their passion, providing award-winning service and memorable experiences. From the ground up, we build & renovate, own & operate, while recognizing that our team is our foundation and greatest asset. We are exceptional partners to one another, our guests, and our communities. We look for people who excel in their role and are committed to delivering excellent experiences for guests. Proven through multiple awards from our partnering brands for outstanding guest service and meetings excellence, we deliver the best to our guests by creating a sense of belonging, empowerment and support to our team members, coupled with their dedication, innovative spirit, and raw talent. STATUS: Part-time SCHEDULE: Must be available weekends and holidays. Monday - Friday: 6:00am to 11am Saturday/Sunday: 6:30am to 10:30am RATE OF PAY: $17.97 to $19.02 per hour/DOE SUPPLEMENTAL PAY: $300 Sign-On Bonus - paid in three installments. Individual Incentives and Bonus Programs BENEFITS AND PERKS: Paid Time Off (PTO) accrued at a rate of 0.025 for every hour worked. Paycheck Advancement Program Hotel Travel Discounts Supplemental Insurance Employee Assistance Program For eligible employees: Insurance - Medical, Dental, Vision, Life and AD&D 401(k) Plan with Employer Match QUALIFICATIONS: Knowledge of: Health department standards of food sanitation and safety practices. Skills and Ability to: Communicate effectively with guests and co-workers in order to accurately receive and convey information. Meet attendance requirements with dependability and consistency. Manage one's time in order to meet productivity standards. Meet quality standards for service and cleanliness. Maintain a neat and clean appearance according to hotel standards and represent the hotel positively. Education and Experience: Prior hospitality or food service experience preferred. Licenses: Must have a valid Food Handlers Permit. PHYSICAL REQUIREMENTS: Medium Work: Exerting up to 50 lbs. of force occasionally, and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects. Position requires ability to exert well-paced mobility for duration of shift to stock buffet, clear tables and move around breakfast room and ability to express or exchange information by means of the spoken word. Must be able to stand, walk, bend and grasp, lift, carry, push, pull and see. Drug Free Workplace, Equal Opportunity, E-Verify Employer Compensation details: 17.97-19.02 Hourly Wage PI0e07141a31a3-6499
is seeking to hire a Dining Services Associate for our client in Westbrook, ME! Benefits Available! Weekly Pay! $14.70/Hour Shift: Monday- Friday 6am- 2:30pm Culinary Knowledge base- Basic understanding of the following: Cafeteria functionality and service model Ability to understand mealtimes, flow, and help with last minute service needs as they arise. Sanitation guidelines Follows all client and Serv Safe's kitchen cleaning + sanitizing protocols. Knife safety + comfortability Able to hold and comfortably use a knife to process basic produce, proteins after taking client knife safety training under light direction from CDC, Sous, or Culinary Dining support staff Demonstrates eagerness to expand this skillset by continually seeking opportunities to prep. Food temperature and time restrictions Essential Food Temperature and Storage guidelines As outlined by Serv Safe and client's safety guidelines. Understands the Dishwasher/ Stewards role is of highest importance to overall kitchen efficiency. Basic recycling / composting facets after reviewing client's recycling and compost guidelines. Technical Skill- Currently comfortable or can work towards comfortability with the following: Familiarity with Ware washing Equipment and basic processes. General kitchen safety Understands fast movement, quick decision making, and basic kitchen functionality to be able to interact with the workspace and coworkers in a safe and productive manner. Applied knowledge of dish station management -estimating dry times and anticipating wash times for dish load completion Prepares a new round in advance so machine can most efficiently run loads -maintains order, cleanliness and safety in dish station by reducing surface debris, keeping drains clear, reducing whenever possible water splashing on the floor -organizing pots / pans / dishes / in a neat and orderly fashion within the station -takes responsibility of dish storage within the venue as well, communicates about best practices regarding CDC's station arrangement and actively keeps all dishware organized Understands this is of highest importance to overall kitchen efficiency -Anticipating equipment needs of cooks, ability to prioritize flow of needs (re-wording) -Understands basic properties of, and notices changes in: ware washing equipment functions, chemical levels, safety equipment, pipes, grease trap, etc in order to alert Lead or CDC to facilitate maintenance for optimal functionality. Organizational skill- Understands basic processes relating to item and kitchen organization: Understands organization is a hugely important facet to kitchen FIFO Binning: always safe + always consolidated "Like-with-like? Maintaining chemical organization + communicating par needs to CDC. Clear eye lines of product / communicating slight changes in product location to the employees who most need that information. Customer Service- Essential service flow Exhibiting awareness of mealtime needs. Efficiently communicates with coworkers Positive customer interactions when applicable Position may require Steward to assist with service stations during mealtimes Steward is to interact with customers positively, with an emphasis on making their experience efficient, pleasant, and engaging.
May 01, 2024
Full time
is seeking to hire a Dining Services Associate for our client in Westbrook, ME! Benefits Available! Weekly Pay! $14.70/Hour Shift: Monday- Friday 6am- 2:30pm Culinary Knowledge base- Basic understanding of the following: Cafeteria functionality and service model Ability to understand mealtimes, flow, and help with last minute service needs as they arise. Sanitation guidelines Follows all client and Serv Safe's kitchen cleaning + sanitizing protocols. Knife safety + comfortability Able to hold and comfortably use a knife to process basic produce, proteins after taking client knife safety training under light direction from CDC, Sous, or Culinary Dining support staff Demonstrates eagerness to expand this skillset by continually seeking opportunities to prep. Food temperature and time restrictions Essential Food Temperature and Storage guidelines As outlined by Serv Safe and client's safety guidelines. Understands the Dishwasher/ Stewards role is of highest importance to overall kitchen efficiency. Basic recycling / composting facets after reviewing client's recycling and compost guidelines. Technical Skill- Currently comfortable or can work towards comfortability with the following: Familiarity with Ware washing Equipment and basic processes. General kitchen safety Understands fast movement, quick decision making, and basic kitchen functionality to be able to interact with the workspace and coworkers in a safe and productive manner. Applied knowledge of dish station management -estimating dry times and anticipating wash times for dish load completion Prepares a new round in advance so machine can most efficiently run loads -maintains order, cleanliness and safety in dish station by reducing surface debris, keeping drains clear, reducing whenever possible water splashing on the floor -organizing pots / pans / dishes / in a neat and orderly fashion within the station -takes responsibility of dish storage within the venue as well, communicates about best practices regarding CDC's station arrangement and actively keeps all dishware organized Understands this is of highest importance to overall kitchen efficiency -Anticipating equipment needs of cooks, ability to prioritize flow of needs (re-wording) -Understands basic properties of, and notices changes in: ware washing equipment functions, chemical levels, safety equipment, pipes, grease trap, etc in order to alert Lead or CDC to facilitate maintenance for optimal functionality. Organizational skill- Understands basic processes relating to item and kitchen organization: Understands organization is a hugely important facet to kitchen FIFO Binning: always safe + always consolidated "Like-with-like? Maintaining chemical organization + communicating par needs to CDC. Clear eye lines of product / communicating slight changes in product location to the employees who most need that information. Customer Service- Essential service flow Exhibiting awareness of mealtime needs. Efficiently communicates with coworkers Positive customer interactions when applicable Position may require Steward to assist with service stations during mealtimes Steward is to interact with customers positively, with an emphasis on making their experience efficient, pleasant, and engaging.