Responsible for execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort outlets and banquets. Responsibilities : Knowledge of all pastry techniques which include, scaling, mixing, proofing, baking, decorating, finishing, wedding cakes, and showpieces Ability to prepare, decorate, finish and platter all bakery items to Resort standards Ability to read and interpret BEO's, Private dining orders, restaurant orders, amenity requests to estimate food requirements to create a production plan Ability to create and decorate cakes, wedding cakes, and custom amenities Knowledge and thorough understanding of food safety and sanitation guidelines including the company HACCP Responsible for checking and maintaining proper temperatures throughout all bakeshop food preparation May be required to communicate with guests on stage when needed to explain cooking techniques or answer questions Ability to conduct inventory of products Has good judgment of food quality and production, understands the impact of spoilage Ability to assist in preparing guests for special dietary needs Portions and arranges food on serving dishes and is responsible for portion control and plate presentation Basic Qualifications : Minimum 3 years experience in culinary field/high volume bakery Strong communication and interpersonal skills Cake decorating experience highly preferred Adept at troubleshooting and can calmly handle difficult situations Accredited Food safety certification or equivalent Must be flexible and able to work a variety of shifts, including days, nights, weekends holidays and special events Preferred Qualifications: Culinary Education Degree, Certification or equivalent preferred Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $32.52 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Apr 19, 2024
Full time
Responsible for execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort outlets and banquets. Responsibilities : Knowledge of all pastry techniques which include, scaling, mixing, proofing, baking, decorating, finishing, wedding cakes, and showpieces Ability to prepare, decorate, finish and platter all bakery items to Resort standards Ability to read and interpret BEO's, Private dining orders, restaurant orders, amenity requests to estimate food requirements to create a production plan Ability to create and decorate cakes, wedding cakes, and custom amenities Knowledge and thorough understanding of food safety and sanitation guidelines including the company HACCP Responsible for checking and maintaining proper temperatures throughout all bakeshop food preparation May be required to communicate with guests on stage when needed to explain cooking techniques or answer questions Ability to conduct inventory of products Has good judgment of food quality and production, understands the impact of spoilage Ability to assist in preparing guests for special dietary needs Portions and arranges food on serving dishes and is responsible for portion control and plate presentation Basic Qualifications : Minimum 3 years experience in culinary field/high volume bakery Strong communication and interpersonal skills Cake decorating experience highly preferred Adept at troubleshooting and can calmly handle difficult situations Accredited Food safety certification or equivalent Must be flexible and able to work a variety of shifts, including days, nights, weekends holidays and special events Preferred Qualifications: Culinary Education Degree, Certification or equivalent preferred Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $32.52 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.JOB SUMMARY: Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product.KEY JOB FUNCTIONS: Provides safe and wholesome food to our guests. Maintains a sanitary and organized work area. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel. Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.EDUCATION and/or EXPERIENCE: High School Diploma or equivalent preferred Specialized training in broiler cooking Minimum of 3 years as a Cook IQUALIFICATIONS: Ability to understand and respond to written order, recipes and directs in English. Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed. Ability to recognize different cooking oils and their cooking temperatures Ability to use knives, other hand-held instruments and other food preparation equipment Must have a sense of urgency to serve customers properly Ability to perform all duties of a Cook's Helper/Pantry Person and Cook I Ability to work unsupervised Ability to coach other cooks in a team environment Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces Knowledge of the 'mother sauces' (espagnole, veloute, b chamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant Ability to interact and communicate with internal and external guests Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures.PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance Ability to stand for 8 hours Visual range must include immediate environment Auditory range must include near and medium distances. Dexterity to use food preparation machinery Ability to use repetitive hand motion, holding and grasping Ability to tolerate extreme temperaturesPositions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.JOB SUMMARY: Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product.KEY JOB FUNCTIONS: Provides safe and wholesome food to our guests. Maintains a sanitary and organized work area. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel. Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.EDUCATION and/or EXPERIENCE: High School Diploma or equivalent preferred Specialized training in broiler cooking Minimum of 3 years as a Cook IQUALIFICATIONS: Ability to understand and respond to written order, recipes and directs in English. Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed. Ability to recognize different cooking oils and their cooking temperatures Ability to use knives, other hand-held instruments and other food preparation equipment Must have a sense of urgency to serve customers properly Ability to perform all duties of a Cook's Helper/Pantry Person and Cook I Ability to work unsupervised Ability to coach other cooks in a team environment Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces Knowledge of the 'mother sauces' (espagnole, veloute, b chamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant Ability to interact and communicate with internal and external guests Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures.PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance Ability to stand for 8 hours Visual range must include immediate environment Auditory range must include near and medium distances. Dexterity to use food preparation machinery Ability to use repetitive hand motion, holding and grasping Ability to tolerate extreme temperaturesPositions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation. A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort. They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience. Responsibilities : Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods Portions and arranges food on serving dishes and is responsible for portion control and plate presentation May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads May wash, peel, slice, scoop, dice and julienne vegetables and fruits Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment Ability to prepare products according to recipe guidelines Knowledge and understanding of kitchen safety and sanitation including temperature requirements Has good judgment of food quality and production, understands the impact of spoilage Ability to assist Chef in preparing items for Guests with special dietary needs Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures Basic Qualifications : Currently enrolled or graduated within six months of application submission, in an accredited college/university Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Demonstrates passion and enthusiasm for working in the kitchen Strong listening skills and ability to follow direction Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications: Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $28.48 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Apr 19, 2024
Full time
Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation. A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort. They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience. Responsibilities : Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods Portions and arranges food on serving dishes and is responsible for portion control and plate presentation May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads May wash, peel, slice, scoop, dice and julienne vegetables and fruits Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment Ability to prepare products according to recipe guidelines Knowledge and understanding of kitchen safety and sanitation including temperature requirements Has good judgment of food quality and production, understands the impact of spoilage Ability to assist Chef in preparing items for Guests with special dietary needs Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures Basic Qualifications : Currently enrolled or graduated within six months of application submission, in an accredited college/university Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Demonstrates passion and enthusiasm for working in the kitchen Strong listening skills and ability to follow direction Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications: Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $28.48 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Harrah's New Orleans Casino & Hotel, a Caesars Entertainment company, earned recognition by The Time-Picayune and The New Orleans Advocate as one of the Top Workplaces for 2022 in the Greater New Orleans. As a destination property in the heart of the city, Harrah's New Orleans is looking for fun, professional, and responsible Krewe Members who love delivering extraordinary services to our guests. If you enjoy working in a fun and fast-paced environment, we may have a career opportunity for youBENEFITS: Harrah's New Orleans is proud to offer our Krewe a professional, fun, and welcoming atmosphere. Our employees also enjoy exclusive benefits, such as: FREE Employee Parking Discounted Bus Passes Free Employee Assistance Program Caesars Employee Discount Program on Hotel Rooms Fun and Free Employee EventsJOB SUMMARY: The Banquet Cook prepares and produces menu items to recipe standards in a quick and efficient manner.ESSENTIAL JOB FUNCTIONS: Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts. Prepares cooks and seasons all food. Follows all recipe standards. Ensures each order sent out is consistent with recipe specifications. Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers. Prepares for a rush period of work without getting behind. Prepares cooks and seasons all foods to recipe specs. Maintains a clean and safe working environment. Shows skills in garde manger, broiler, saut ' stations, saucier, and large quantity cooking according to recipe specifications. Demonstrates Harrah's Spotlight 5 behaviors: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell.QUALIFICATIONS: Must be at least 21 years old to work in a casino hotel High school diploma or GED required. Familiar with all phases of food preparation techniques. Local Health Department sanitation certificate. 1 year prior experience as Prep Cook or Fast Food Cook.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items.
Apr 18, 2024
Full time
Harrah's New Orleans Casino & Hotel, a Caesars Entertainment company, earned recognition by The Time-Picayune and The New Orleans Advocate as one of the Top Workplaces for 2022 in the Greater New Orleans. As a destination property in the heart of the city, Harrah's New Orleans is looking for fun, professional, and responsible Krewe Members who love delivering extraordinary services to our guests. If you enjoy working in a fun and fast-paced environment, we may have a career opportunity for youBENEFITS: Harrah's New Orleans is proud to offer our Krewe a professional, fun, and welcoming atmosphere. Our employees also enjoy exclusive benefits, such as: FREE Employee Parking Discounted Bus Passes Free Employee Assistance Program Caesars Employee Discount Program on Hotel Rooms Fun and Free Employee EventsJOB SUMMARY: The Banquet Cook prepares and produces menu items to recipe standards in a quick and efficient manner.ESSENTIAL JOB FUNCTIONS: Prepare items such as but not limited to soups, salads, appetizers, sandwiches, entrees, breakfast items and desserts. Prepares cooks and seasons all food. Follows all recipe standards. Ensures each order sent out is consistent with recipe specifications. Controls food production to include: proper cooking methods, cooking time and temperature, insuring sanitation, handling and storage of prepared foods and leftovers. Prepares for a rush period of work without getting behind. Prepares cooks and seasons all foods to recipe specs. Maintains a clean and safe working environment. Shows skills in garde manger, broiler, saut ' stations, saucier, and large quantity cooking according to recipe specifications. Demonstrates Harrah's Spotlight 5 behaviors: Initiates Friendly Greeting, Smiles and Makes Eye Contact, Demonstrates Upbeat and Positive Attitude, Checks for Satisfaction, Provides a Warm Farewell.QUALIFICATIONS: Must be at least 21 years old to work in a casino hotel High school diploma or GED required. Familiar with all phases of food preparation techniques. Local Health Department sanitation certificate. 1 year prior experience as Prep Cook or Fast Food Cook.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Mobility and dexterity to move large, heavy objects up to 100 pounds. Manual dexterity to include using kitchen utensils and handling of food items.
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. JOB SUMMARY: Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product. KEY JOB FUNCTIONS: Provides safe and wholesome food to our guests. Maintains a sanitary and organized work area. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel. Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.EDUCATION and/or EXPERIENCE: High School Diploma or equivalent preferred Specialized training in broiler cooking Minimum of 3 years as a Cook I QUALIFICATIONS: Ability to understand and respond to written order, recipes and directs in English Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed Ability to recognize different cooking oils and their cooking temperatures Ability to use knives, other hand-held instruments and other food preparation equipment Must have a sense of urgency to serve customers properly Ability to perform all duties of a Cook's Helper/Pantry Person and Cook I Ability to work unsupervised Ability to coach other cooks in a team environment Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces Knowledge of the 'mother sauces' (espagnole, veloute, b chamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant Ability to interact and communicate with internal and external guests Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance Ability to stand for 8 hours Visual range must include immediate environment Auditory range must include near and medium distances. Dexterity to use food preparation machinery Ability to use repetitive hand motion, holding and grasping Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 07, 2024
Full time
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. JOB SUMMARY: Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product. KEY JOB FUNCTIONS: Provides safe and wholesome food to our guests. Maintains a sanitary and organized work area. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel. Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.EDUCATION and/or EXPERIENCE: High School Diploma or equivalent preferred Specialized training in broiler cooking Minimum of 3 years as a Cook I QUALIFICATIONS: Ability to understand and respond to written order, recipes and directs in English Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed Ability to recognize different cooking oils and their cooking temperatures Ability to use knives, other hand-held instruments and other food preparation equipment Must have a sense of urgency to serve customers properly Ability to perform all duties of a Cook's Helper/Pantry Person and Cook I Ability to work unsupervised Ability to coach other cooks in a team environment Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces Knowledge of the 'mother sauces' (espagnole, veloute, b chamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant Ability to interact and communicate with internal and external guests Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance Ability to stand for 8 hours Visual range must include immediate environment Auditory range must include near and medium distances. Dexterity to use food preparation machinery Ability to use repetitive hand motion, holding and grasping Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
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.
Apr 07, 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 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.
Apr 07, 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 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.
Apr 07, 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.
Job Description Summary The Line Cook participates and supervises in the preparation, production & service of menu items according to the direction of the Culinary Management Team. Job Posting Deadline Applications for this position will be accepted on a rolling basis. Essential Job Functions • Show advanced knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching • Prepare & serve food items according to chef specification • Able to work any food station within the restaurant with a high degree of competency and consistency • Ensure the culinary management team is aware of guest comments and concerns • Safely use a knife & be able to demonstrate consistency with knife cuts with the ability to instruct others on the safe and skillful use of a knife • Safely operate and be able to train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender • Responsible for the safe handling of food product according to applicable health codes and laws • Maintain a clean and sanitary work environment, participate in pre and post-shift cleaning and organization to include but not limited to kitchen equipment, walk-in fridge/freezer storage, dry storage, trash, recycling, mopping, sweeping • Follow daily preparation list to ensure items are ready for service • Assist with storage of food deliveries • Report any problems with food product, kitchen equipment or work area to a member of culinary management • Assist with training new employees as requested by culinary management. • Other duties as assigned Supervision Given and Received Given: This position has no supervisory responsibilities. Received: Works under direct supervision of Executive Sous Chef or Executive Chef. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to continually lift, push or pull up to 50 lbs. individually or with assistance. Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental, and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs - Vacation, Sick, Wellness, Personal Days (holidays) and Volunteer time • Paid Leave Programs • 401(k) Savings Plan with match • Employee Ski Pass and Dependent Ski Passes • RTD pass upon hire • Pet Insurance • Outdoor Pro Gear Discounts The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen Skiing Company, you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at (phone number removed). This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer. For an overview of Aspen Skiing Company's benefits and other compensation visit (url removed)/employment/benefits-and-perks
Mar 28, 2024
Full time
Job Description Summary The Line Cook participates and supervises in the preparation, production & service of menu items according to the direction of the Culinary Management Team. Job Posting Deadline Applications for this position will be accepted on a rolling basis. Essential Job Functions • Show advanced knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching • Prepare & serve food items according to chef specification • Able to work any food station within the restaurant with a high degree of competency and consistency • Ensure the culinary management team is aware of guest comments and concerns • Safely use a knife & be able to demonstrate consistency with knife cuts with the ability to instruct others on the safe and skillful use of a knife • Safely operate and be able to train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender • Responsible for the safe handling of food product according to applicable health codes and laws • Maintain a clean and sanitary work environment, participate in pre and post-shift cleaning and organization to include but not limited to kitchen equipment, walk-in fridge/freezer storage, dry storage, trash, recycling, mopping, sweeping • Follow daily preparation list to ensure items are ready for service • Assist with storage of food deliveries • Report any problems with food product, kitchen equipment or work area to a member of culinary management • Assist with training new employees as requested by culinary management. • Other duties as assigned Supervision Given and Received Given: This position has no supervisory responsibilities. Received: Works under direct supervision of Executive Sous Chef or Executive Chef. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to continually lift, push or pull up to 50 lbs. individually or with assistance. Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental, and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs - Vacation, Sick, Wellness, Personal Days (holidays) and Volunteer time • Paid Leave Programs • 401(k) Savings Plan with match • Employee Ski Pass and Dependent Ski Passes • RTD pass upon hire • Pet Insurance • Outdoor Pro Gear Discounts The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen Skiing Company, you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at (phone number removed). This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer. For an overview of Aspen Skiing Company's benefits and other compensation visit (url removed)/employment/benefits-and-perks
POSITION AVAILABLE Category V Elementary Nutrition Services Kitchen Manager Meadow Lake Elementary 8 hours per day, which includes seven hours and 30 minutes of paid work time and 30 minutes of unpaid lunch time Category V, $19.48 to $21.82 per hour plus benefits based on current Collective Bargaining Agreement for Child Nutrition Employees RESPONSIBILITIES Demonstrates and complies with applicable Department and District policies and procedures. Also disseminates policies and procedures with kitchen staff. Develops and maintains cooperative, productive workplace relationships in a manner which creates a pleasant environment for all those serving and those being served. Develops and maintains a good working relationship with school administrators and school personnel. Supervise and direct Nutrition Services Category I, II, and III positions in assigned kitchen. Communicates effectively and follows through with staff to ensure directions are followed. Responsible for ordering and securing food and supplies for all Nutrition Services programming at school. Ensure orders are put away and organized. Responsible for ensuring food and products ordered meet forecasting needs and take into consideration what is on hand currently. Maintains records such as food and supplies received and used and accurate production records conforming to federal/department guidelines. Manage employee schedules and maintain employee time records. Oversee and implement sanitation & cleaning procedures of kitchen and related areas as well as ensuring equipment is in safe working condition. Maintains required system accountability through daily record keeping, reports, and point of sale software. Implements new products and/or procedures to encourage and increase participation. Monitors key metrics such as meals per labor hour and average daily participation in concert with District Nutrition Services staff. Performs a variety of food preparation responsibilities and closely related duties. Elementary managers may need to cook or prepare food for daily operations. Performs additional duties related to the preparation, service, clean up and paperwork of planned meals for school and/or community special events. Attends designated and approved in-service or out-of-District training classes and workshops to keep current on the policies / procedures of the District. Performs other duties as assigned or apparent. QUALIFICATIONS High school diploma or equivalent education. Minimum of two years supervisory experience in school nutrition or closely related experience required. Skills in supervision, time management, and organization as related to quality foodservice operations. Has knowledge and understanding of USDA Child Nutrition Program regulations. Level 4 Certified with the School Nutrition Association or ability to obtain within one year of hire date. ServSafe certified. Minnesota Department of Health Food Protection Managers' Certificate. Basic computer skills using email, the Internet, and Google Drive. Good organization and math skills. Ability to lift 50 pounds, such as milk crates, frozen food and canned food. APPLICATION PROCEDURE Apply on-line at POSTING OPEN UNTIL FILLED Equal Opportunity Employer Studies have shown that women and people of color are less likely to apply for jobs unless they believe they meet every one of the qualifications as described in a job description. We are most interested in finding the best candidate for the job, and that candidate may be one who comes from a less traditional background. We would encourage you to apply, even if you don't believe you meet every one of our qualifications described. Equity is one of District 281 core values and is essential to our goal of putting children first to ensure college and career readiness. A diverse workforce fuels innovation and allows us to better understand, communicate with, and educate our students. District 281 will not deny anyone the opportunity for training or employment because of sex, race, religion, color, creed, national origin, marital status, age, sexual preference, disability, or status with regard to public assistance. Anh Tran Human Resources Program Director 4148 Winnetka Avenue North New Hope, MN 55427 Equal Opportunity Employer
Apr 04, 2024
Full time
POSITION AVAILABLE Category V Elementary Nutrition Services Kitchen Manager Meadow Lake Elementary 8 hours per day, which includes seven hours and 30 minutes of paid work time and 30 minutes of unpaid lunch time Category V, $19.48 to $21.82 per hour plus benefits based on current Collective Bargaining Agreement for Child Nutrition Employees RESPONSIBILITIES Demonstrates and complies with applicable Department and District policies and procedures. Also disseminates policies and procedures with kitchen staff. Develops and maintains cooperative, productive workplace relationships in a manner which creates a pleasant environment for all those serving and those being served. Develops and maintains a good working relationship with school administrators and school personnel. Supervise and direct Nutrition Services Category I, II, and III positions in assigned kitchen. Communicates effectively and follows through with staff to ensure directions are followed. Responsible for ordering and securing food and supplies for all Nutrition Services programming at school. Ensure orders are put away and organized. Responsible for ensuring food and products ordered meet forecasting needs and take into consideration what is on hand currently. Maintains records such as food and supplies received and used and accurate production records conforming to federal/department guidelines. Manage employee schedules and maintain employee time records. Oversee and implement sanitation & cleaning procedures of kitchen and related areas as well as ensuring equipment is in safe working condition. Maintains required system accountability through daily record keeping, reports, and point of sale software. Implements new products and/or procedures to encourage and increase participation. Monitors key metrics such as meals per labor hour and average daily participation in concert with District Nutrition Services staff. Performs a variety of food preparation responsibilities and closely related duties. Elementary managers may need to cook or prepare food for daily operations. Performs additional duties related to the preparation, service, clean up and paperwork of planned meals for school and/or community special events. Attends designated and approved in-service or out-of-District training classes and workshops to keep current on the policies / procedures of the District. Performs other duties as assigned or apparent. QUALIFICATIONS High school diploma or equivalent education. Minimum of two years supervisory experience in school nutrition or closely related experience required. Skills in supervision, time management, and organization as related to quality foodservice operations. Has knowledge and understanding of USDA Child Nutrition Program regulations. Level 4 Certified with the School Nutrition Association or ability to obtain within one year of hire date. ServSafe certified. Minnesota Department of Health Food Protection Managers' Certificate. Basic computer skills using email, the Internet, and Google Drive. Good organization and math skills. Ability to lift 50 pounds, such as milk crates, frozen food and canned food. APPLICATION PROCEDURE Apply on-line at POSTING OPEN UNTIL FILLED Equal Opportunity Employer Studies have shown that women and people of color are less likely to apply for jobs unless they believe they meet every one of the qualifications as described in a job description. We are most interested in finding the best candidate for the job, and that candidate may be one who comes from a less traditional background. We would encourage you to apply, even if you don't believe you meet every one of our qualifications described. Equity is one of District 281 core values and is essential to our goal of putting children first to ensure college and career readiness. A diverse workforce fuels innovation and allows us to better understand, communicate with, and educate our students. District 281 will not deny anyone the opportunity for training or employment because of sex, race, religion, color, creed, national origin, marital status, age, sexual preference, disability, or status with regard to public assistance. Anh Tran Human Resources Program Director 4148 Winnetka Avenue North New Hope, MN 55427 Equal Opportunity Employer