JOB OPENING CITY OF FARMINGTON JOB POSTING : SENIOR CENTER AIDE - KITCHEN NUMBER OF VACANCIES: 1 DEPARTMENT: PRCA WORK LOCATION: Bonnie Dallas Senior Center HIRING RANGE: $12.00/Hour PAY GRADE: Temporary TYPE OF POSITION: Temporary, Part-Time DAYS WORKED: Monday through Friday HOURS WORKED: Varies APPLICATIONS WILL BE RECEIVED UNTIL: Open Until Filled JOB DUTIES ESSENTIAL DUTIES: Performs a variety of duties to assist with meal preparation and clean-up at the Senior Center. Duties might include washing vegetables, making salads, setting out condiments and other items, assisting in cooking and baking. Works under the supervision of the Senior Center Head Cook, her assistants and the Adult Programs Manager. Using excellent customer service skills, establishes and maintains effective working relationships with other employees, officials, and all members of the general public. Assists with home delivered meal preparation and packaging. Assists in serving meals to seniors. Cleans tables and chairs in dining area after the meal. Assists in preparing foods for proper storage after meal. Assist with dishwashing responsibilities. Assists with sweeping and mopping of kitchen area and kitchen rest room daily. Assists with proper trash disposal. Assists in receiving incoming food supply deliveries and inventorying supplies when putting away. Assists with the cleaning of the Senior Center Campus premises when needed. Works a varied schedule which may include weekends and evenings, depending on the events planned for the senior citizens. Operates a motor vehicle to assist in carrying out the business of the department and the City. Attendance at work is an essential function of this position. NON-ESSENTIAL DUTIES: May be required to drive vans to deliver meals on wheels to home bound seniors, or to assist with transporting senior patrons within Farmington. Works other related senior activities within the Senior Center Campus or outside, as needed. The duties listed above are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. QUALIFICATIONS This position is subject to the City's Drug and Alcohol Free Workplace Program. This includes: pre-employment testing, post-accident testing, reasonable suspicion testing, return-to-duty testing, and follow-up testing. Knowledge of food handling preparation preferred. Valid driver's license with acceptable driving record for the past three years or state of current residency. Extensive background checks required. Must be available and maybe required to work evenings and weekends. Working knowledge of personal computers and software to include Microsoft Office (Excel and Word). CPR and First Aid certification preferred. Must possess an understanding and caring attitude toward senior citizens, and must display a willingness to be available to the service of the seniors. Ability to drive vans in order to assist with meals on wheels delivery, or for pick-ups of senior citizens and supplies. Ability to be adaptable and flexible in job duties. Ability to meet deadlines. Ability to follow directions and work together as a team player. Ability to establish and maintain working relationships with co-workers, supervisors, other City personnel and the public. Ability to operate tools and equipment listed. This position has the responsibility to participate in and comply with the City's Environmental, Health, and Safety program. TOOLS AND EQUIPMENT USED: Personal computer, to include Microsoft Office Software; calculator, copy, fax machine, dishwasher, stove, steam table, washing machine, microwave oven, and other kitchen appliances, broom, mop, motor vehicle, and telephone. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to sit and talk or hear. The employee is frequently required to stand and walk; use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms. Employee is frequently exposed to cleaning solutions. The employee must be able to lift and/or move up to 25 pounds individually and must request additional assistance or use mechanical assistance when attempting to lift and/or move items weighing greater than 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work environment is a normal kitchen setting. The noise level in the work environment is moderate to quiet. WE ARE AN EQUAL OPPORTUNITY EMPLOYER, M/F/D/V.
Mar 26, 2024
Full time
JOB OPENING CITY OF FARMINGTON JOB POSTING : SENIOR CENTER AIDE - KITCHEN NUMBER OF VACANCIES: 1 DEPARTMENT: PRCA WORK LOCATION: Bonnie Dallas Senior Center HIRING RANGE: $12.00/Hour PAY GRADE: Temporary TYPE OF POSITION: Temporary, Part-Time DAYS WORKED: Monday through Friday HOURS WORKED: Varies APPLICATIONS WILL BE RECEIVED UNTIL: Open Until Filled JOB DUTIES ESSENTIAL DUTIES: Performs a variety of duties to assist with meal preparation and clean-up at the Senior Center. Duties might include washing vegetables, making salads, setting out condiments and other items, assisting in cooking and baking. Works under the supervision of the Senior Center Head Cook, her assistants and the Adult Programs Manager. Using excellent customer service skills, establishes and maintains effective working relationships with other employees, officials, and all members of the general public. Assists with home delivered meal preparation and packaging. Assists in serving meals to seniors. Cleans tables and chairs in dining area after the meal. Assists in preparing foods for proper storage after meal. Assist with dishwashing responsibilities. Assists with sweeping and mopping of kitchen area and kitchen rest room daily. Assists with proper trash disposal. Assists in receiving incoming food supply deliveries and inventorying supplies when putting away. Assists with the cleaning of the Senior Center Campus premises when needed. Works a varied schedule which may include weekends and evenings, depending on the events planned for the senior citizens. Operates a motor vehicle to assist in carrying out the business of the department and the City. Attendance at work is an essential function of this position. NON-ESSENTIAL DUTIES: May be required to drive vans to deliver meals on wheels to home bound seniors, or to assist with transporting senior patrons within Farmington. Works other related senior activities within the Senior Center Campus or outside, as needed. The duties listed above are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. QUALIFICATIONS This position is subject to the City's Drug and Alcohol Free Workplace Program. This includes: pre-employment testing, post-accident testing, reasonable suspicion testing, return-to-duty testing, and follow-up testing. Knowledge of food handling preparation preferred. Valid driver's license with acceptable driving record for the past three years or state of current residency. Extensive background checks required. Must be available and maybe required to work evenings and weekends. Working knowledge of personal computers and software to include Microsoft Office (Excel and Word). CPR and First Aid certification preferred. Must possess an understanding and caring attitude toward senior citizens, and must display a willingness to be available to the service of the seniors. Ability to drive vans in order to assist with meals on wheels delivery, or for pick-ups of senior citizens and supplies. Ability to be adaptable and flexible in job duties. Ability to meet deadlines. Ability to follow directions and work together as a team player. Ability to establish and maintain working relationships with co-workers, supervisors, other City personnel and the public. Ability to operate tools and equipment listed. This position has the responsibility to participate in and comply with the City's Environmental, Health, and Safety program. TOOLS AND EQUIPMENT USED: Personal computer, to include Microsoft Office Software; calculator, copy, fax machine, dishwasher, stove, steam table, washing machine, microwave oven, and other kitchen appliances, broom, mop, motor vehicle, and telephone. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to sit and talk or hear. The employee is frequently required to stand and walk; use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms. Employee is frequently exposed to cleaning solutions. The employee must be able to lift and/or move up to 25 pounds individually and must request additional assistance or use mechanical assistance when attempting to lift and/or move items weighing greater than 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The work environment is a normal kitchen setting. The noise level in the work environment is moderate to quiet. WE ARE AN EQUAL OPPORTUNITY EMPLOYER, M/F/D/V.
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Mar 20, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Mar 20, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Mar 20, 2024
Full time
ESSENTIAL DUTIES & RESPONSIBILITIES General: Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful. Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back. Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Operate all necessary kitchen equipment including, but not limited to, slicer, steamer, deep fryer, oven, broiler, grill, mixer, kettle, braiser, flat top and knives. Accurately prepare all food items according to established measurements and recipes. Prepare hot and cold sauces. Ensure consistent product delivery to the customer. Check station before, during, and after shift for proper set-up and cleanliness. Actively participate with staff to cook, prepare, dish-up and assemble all food for assigned outlet(s). Perform all assigned side work to include replenishing/restocking work station with supplies. Adhere to control procedure for food costs and quality. Provide clear direction, instruction, and guidance to subordinates. Encourage and abide by all health codes and hand washing guidelines. Have complete knowledge of all casino events and promotional activities, and assist as needed. Keep work area in a clean and orderly manner. Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change. Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests. Perform other duties as assigned or reasonably requested by any member of management. Operating Principles: Ensure at all times operating principles are being adhered to: Clean - Keep all areas clean and pristine; Safe - Follow all safety policies and procedures; Friendly - Use customer courtesy skills of Family Style Service to provide superior guest service; Fun - Be interactive with all internal and external guests while maintaining professional standards. Tools and Technology: Char broiler, pizza oven, saut station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone and desktop computer. Licensure: Not required. QUALIFICATIONS Experience: A high school diploma or GED equivalent is required. Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, saut ing and grilling. Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions. PHYSICAL DEMANDS AND WORK ENVIRONMENTThe physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 30 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels. Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
Perkins West Duluth At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success by ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company that has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! SUMMARY OF POSITION Prepares menu items according to company policies, procedures, programs and performance standards. Responsible for helping to maintain food costs and maintain the cleanliness of the kitchen at all times. Performs all duties to maximize guest satisfaction and quality of work environment as directed by the Kitchen Manager or Manager on Duty. POSITION ACTIVITIES AND TASKS Prepares Cooking Items Reports to work well-groomed, in clean and proper uniform and at all times practices good personal hygiene. Uses, maintains and cleans all kitchen equipment, plus preparation and storage areas. Stocks and rotates products online to ensure they are within shelf life standards. Has sufficient knowledge of recipes, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. Prepares prep items according to guest requests within company standards and following food safety and sanitation procedures. Controls Food Cost Ensures products are accurately portioned and ensure food products are prepared as specified by recipes. Utilizes FIFO (first in first out) standards when preparing items. Maintains Cleanliness Maintains cleanliness of the kitchen, prep areas, coolers and storage areas Follows proper safety procedures and policies concerning food handling, rotation and storage Conducts line sweeps throughout the shift "Clean as you go" throughout the shift Understands OSHA requirements and health department standards Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems. Etc. Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration. Assists Team Members Preps items according to recipes and procedures Assists dishwasher with washing and restocking dishes, pots, pans and utensils Assist front of house staff with cleanliness of dining room Provides guest service by communicating and cooperating with the front of house staff. PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS Extensive standing and walking for up to 8 hours Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. Must be able to communicate clearly Exposure to heat, steam, smoke, cold Reaching heights of approximately 6 feet and depts. of 2 - 3 feet. Must have high level of mobility/flexibility in space provided Must have time management skills Must be able to read, write and perform addition/subtraction calculations Must be able to control and utilize fingers to write, slice chop and operate equipment. Must be able to fit through openings 30" wide Must be able to work irregular hours under heavy pressure/stress during busy times Bending, reaching, walking Carrying trays of food products weighing about 50 pounds for distances up to 30 feet Lifting up to 50 pounds Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments. KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in house training. EXPERIENCE REQUIRED: None Disclaimer This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.
Mar 18, 2024
Full time
Perkins West Duluth At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success by ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company that has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! SUMMARY OF POSITION Prepares menu items according to company policies, procedures, programs and performance standards. Responsible for helping to maintain food costs and maintain the cleanliness of the kitchen at all times. Performs all duties to maximize guest satisfaction and quality of work environment as directed by the Kitchen Manager or Manager on Duty. POSITION ACTIVITIES AND TASKS Prepares Cooking Items Reports to work well-groomed, in clean and proper uniform and at all times practices good personal hygiene. Uses, maintains and cleans all kitchen equipment, plus preparation and storage areas. Stocks and rotates products online to ensure they are within shelf life standards. Has sufficient knowledge of recipes, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. Prepares prep items according to guest requests within company standards and following food safety and sanitation procedures. Controls Food Cost Ensures products are accurately portioned and ensure food products are prepared as specified by recipes. Utilizes FIFO (first in first out) standards when preparing items. Maintains Cleanliness Maintains cleanliness of the kitchen, prep areas, coolers and storage areas Follows proper safety procedures and policies concerning food handling, rotation and storage Conducts line sweeps throughout the shift "Clean as you go" throughout the shift Understands OSHA requirements and health department standards Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems. Etc. Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration. Assists Team Members Preps items according to recipes and procedures Assists dishwasher with washing and restocking dishes, pots, pans and utensils Assist front of house staff with cleanliness of dining room Provides guest service by communicating and cooperating with the front of house staff. PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS Extensive standing and walking for up to 8 hours Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. Must be able to communicate clearly Exposure to heat, steam, smoke, cold Reaching heights of approximately 6 feet and depts. of 2 - 3 feet. Must have high level of mobility/flexibility in space provided Must have time management skills Must be able to read, write and perform addition/subtraction calculations Must be able to control and utilize fingers to write, slice chop and operate equipment. Must be able to fit through openings 30" wide Must be able to work irregular hours under heavy pressure/stress during busy times Bending, reaching, walking Carrying trays of food products weighing about 50 pounds for distances up to 30 feet Lifting up to 50 pounds Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments. KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in house training. EXPERIENCE REQUIRED: None Disclaimer This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.
At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! SUMMARY OF POSITION Prepares menu items according to company policies, procedures, programs and performance standards. Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty. POSITION ACTIVITIES AND TASKS Prepares Cooking Items Reports to work well-groomed, in clean and proper uniform and at all times practices good person hygiene. Uses, maintains and cleans all kitchen equipment, plus preparation and storage areas. Stocks and rotates products on line to ensure they are within shelf life standards. Has sufficient knowledge of recipes, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. Prepares prep items according to guest request within company standards and following food safety and sanitation procedures. Controls Food Cost Ensures products are accurately portioned and ensures food products are prepared as specified by recipes. Utilizes FIFO (first in first out) standards when preparing items. Maintains Cleanliness Maintains cleanliness of the kitchen, prep areas, coolers and storage areas Follows proper safety procedures and policies concerning food handling, rotation and storage Conducts line sweeps throughout the shift "Clean as you go" throughout the shift Understands OSHA requirements and health department standards Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems. Etc. Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration. Assists Team Members Preps items according to recipes and procedures Assists dishwasher with washing and restocking dishes, pots, pans and utensils Assist front of house staff with cleanliness of dining room Provides guest service by communicating and cooperating with the front of house staff. PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS Extensive standing and walking for up to 8 hours Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. Must be able to communicate clearly Exposure to heat, steam, smoke, cold Reaching heights of approximately 6 feet and depts. of 2 - 3 feet. Must have high level of mobility/flexibility in space provided Must have time management skills Must be able to read, write and perform addition/subtraction calculations Must be able to control and utilize fingers to write, slice chop and operate equipment. Must be able to fit through openings 30" wide Must be able to work irregular hours under heavy pressure/stress during busy times Bending, reaching, walking Carrying trays of food products weighing about 50 pounds for distances up to 30 feet Lifting up to 50 pounds Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments. KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in house training. EXPERIENCE REQUIRED: None Disclaimer This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.
Mar 18, 2024
Full time
At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! SUMMARY OF POSITION Prepares menu items according to company policies, procedures, programs and performance standards. Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty. POSITION ACTIVITIES AND TASKS Prepares Cooking Items Reports to work well-groomed, in clean and proper uniform and at all times practices good person hygiene. Uses, maintains and cleans all kitchen equipment, plus preparation and storage areas. Stocks and rotates products on line to ensure they are within shelf life standards. Has sufficient knowledge of recipes, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. Prepares prep items according to guest request within company standards and following food safety and sanitation procedures. Controls Food Cost Ensures products are accurately portioned and ensures food products are prepared as specified by recipes. Utilizes FIFO (first in first out) standards when preparing items. Maintains Cleanliness Maintains cleanliness of the kitchen, prep areas, coolers and storage areas Follows proper safety procedures and policies concerning food handling, rotation and storage Conducts line sweeps throughout the shift "Clean as you go" throughout the shift Understands OSHA requirements and health department standards Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems. Etc. Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration. Assists Team Members Preps items according to recipes and procedures Assists dishwasher with washing and restocking dishes, pots, pans and utensils Assist front of house staff with cleanliness of dining room Provides guest service by communicating and cooperating with the front of house staff. PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS Extensive standing and walking for up to 8 hours Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. Must be able to communicate clearly Exposure to heat, steam, smoke, cold Reaching heights of approximately 6 feet and depts. of 2 - 3 feet. Must have high level of mobility/flexibility in space provided Must have time management skills Must be able to read, write and perform addition/subtraction calculations Must be able to control and utilize fingers to write, slice chop and operate equipment. Must be able to fit through openings 30" wide Must be able to work irregular hours under heavy pressure/stress during busy times Bending, reaching, walking Carrying trays of food products weighing about 50 pounds for distances up to 30 feet Lifting up to 50 pounds Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments. KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in house training. EXPERIENCE REQUIRED: None Disclaimer This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.
At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! SUMMARY OF POSITION Prepares menu items according to company policies, procedures, programs and performance standards. Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty. POSITION ACTIVITIES AND TASKS Prepares Cooking Items Reports to work well-groomed, in clean and proper uniform and at all times practices good person hygiene. Uses, maintains and cleans all kitchen equipment, plus preparation and storage areas. Stocks and rotates products on line to ensure they are within shelf life standards. Has sufficient knowledge of recipes, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. Prepares prep items according to guest request within company standards and following food safety and sanitation procedures. Controls Food Cost Ensures products are accurately portioned and ensures food products are prepared as specified by recipes. Utilizes FIFO (first in first out) standards when preparing items. Maintains Cleanliness Maintains cleanliness of the kitchen, prep areas, coolers and storage areas Follows proper safety procedures and policies concerning food handling, rotation and storage Conducts line sweeps throughout the shift "Clean as you go" throughout the shift Understands OSHA requirements and health department standards Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems. Etc. Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration. Assists Team Members Preps items according to recipes and procedures Assists dishwasher with washing and restocking dishes, pots, pans and utensils Assist front of house staff with cleanliness of dining room Provides guest service by communicating and cooperating with the front of house staff. PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS Extensive standing and walking for up to 8 hours Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. Must be able to communicate clearly Exposure to heat, steam, smoke, cold Reaching heights of approximately 6 feet and depts. of 2 - 3 feet. Must have high level of mobility/flexibility in space provided Must have time management skills Must be able to read, write and perform addition/subtraction calculations Must be able to control and utilize fingers to write, slice chop and operate equipment. Must be able to fit through openings 30" wide Must be able to work irregular hours under heavy pressure/stress during busy times Bending, reaching, walking Carrying trays of food products weighing about 50 pounds for distances up to 30 feet Lifting up to 50 pounds Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments. KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in house training. EXPERIENCE REQUIRED: None Disclaimer This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.
Mar 04, 2024
Full time
At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! SUMMARY OF POSITION Prepares menu items according to company policies, procedures, programs and performance standards. Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty. POSITION ACTIVITIES AND TASKS Prepares Cooking Items Reports to work well-groomed, in clean and proper uniform and at all times practices good person hygiene. Uses, maintains and cleans all kitchen equipment, plus preparation and storage areas. Stocks and rotates products on line to ensure they are within shelf life standards. Has sufficient knowledge of recipes, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. Prepares prep items according to guest request within company standards and following food safety and sanitation procedures. Controls Food Cost Ensures products are accurately portioned and ensures food products are prepared as specified by recipes. Utilizes FIFO (first in first out) standards when preparing items. Maintains Cleanliness Maintains cleanliness of the kitchen, prep areas, coolers and storage areas Follows proper safety procedures and policies concerning food handling, rotation and storage Conducts line sweeps throughout the shift "Clean as you go" throughout the shift Understands OSHA requirements and health department standards Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty. Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems. Etc. Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration. Assists Team Members Preps items according to recipes and procedures Assists dishwasher with washing and restocking dishes, pots, pans and utensils Assist front of house staff with cleanliness of dining room Provides guest service by communicating and cooperating with the front of house staff. PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS Extensive standing and walking for up to 8 hours Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. Must be able to communicate clearly Exposure to heat, steam, smoke, cold Reaching heights of approximately 6 feet and depts. of 2 - 3 feet. Must have high level of mobility/flexibility in space provided Must have time management skills Must be able to read, write and perform addition/subtraction calculations Must be able to control and utilize fingers to write, slice chop and operate equipment. Must be able to fit through openings 30" wide Must be able to work irregular hours under heavy pressure/stress during busy times Bending, reaching, walking Carrying trays of food products weighing about 50 pounds for distances up to 30 feet Lifting up to 50 pounds Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments. KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in house training. EXPERIENCE REQUIRED: None Disclaimer This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.
SUMMARY Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager. ATTENDANCE REQUIREMENTS Non-exempt Status: May be required to work beyond normal working hours and on weekends and holidays when necessary. Subject to callback during any emergency. ACCOUNTABILITY Reports to Food Services Manager PRIDE VALUES P-PROFESSIONALISM The expertise, qualities and conduct that characterize a member of a profession" R-RESPECT A positive feeling of esteem for a person or other entity I-INTEGRITY Honesty and consistency to a set of values D-DILIGENCE Constant and earnest effort applied to perform a task or accomplish a goal XCELLENCE The quality or state of being outstanding or superior LICENSURE/CERTIFICATION/EDUCATION REQUIREMENTS A high school diploma or its equivalent preferred. OTHER TRAINING, SKILLS AND EXPERIENCE REQUIREMENTS On the job training is provided. ESSENTIAL SKILL/KNOWLEDGE FUNCTIONS Assists cook in preparing desserts or snacks for patients. Assists cook in preparation of meals. Carries trays to patients on halls. Cleans tables in the dining area after each meal. Helps with salads and desserts and other dishes. Assists with the pouring of juice, milk, water, and tea. Serves patients beverages, etc. Takes meals out to patients in dining area. Prepares between-meal nourishments (make sandwiches, etc.). Cleans work area at the end of shift and after meals, including sweeping and mopping. Removes garbage from kitchen areas and hoses out garbage containers. Complies with infection control policies in the work area. Scrapes dishes, washes dishes, pots and pans. Records freezer and walk-in refrigerator temperatures in accordance with established procedures. Checks stock as needed. Puts up stock in appropriate manner. Stores cleaning materials appropriately. Sets up tray line and performs tray line service. Follows diet orders and NPO diet orders. Offers menu substitutions and records them in accordance with procedural guidelines. Properly stores leftovers/opened food. Serves nourishments in accordance with procedural guidelines. Makes coffee/tea as requested. Follows procedures for serving associate meals. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine coffee/tea maker, steam table etc. Operates the dish machine, garbage disposal, mixer, blender, meat slicer and steamer. Operates coffee and tea maker. Follows standardized recipes. Uses serving equipment (ladle, spoon, scoops, etc.) Checks and records water temperature (dishwasher, pot and pan sink, etc.) Checks dishwasher with sanitizer strips. Checks chemical levels and replaces if needed. ESSENTIAL ADMINISTRATIVE FUNCTIONS Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently required reports. Attend and participate in continuing educational programs to keep abreast on changes in your field as well as to maintain current license/certification, as required. Attend and participate in mandatory in-services. Honor patients rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. Comply with Corporate Compliance Program. Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. Follow established safety regulations, to include fire protection/prevention, smoking regulations, infection control, etc. Follow established safety procedures when performing job tasks and/or working with equipment. Perform other related duties as necessary and as directed by supervisor. Comply with all Privacy and Security programs. ESSENTIAL GENERAL FUNCTIONS Attendance Punctuality Professional Appearance Communicates well with patients and family members providing warm and friendly greeting and an approachable attitude to family/visitors/patients and responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner. Qualifications PHYSICAL ACTIVITY REQUIREMENTS Primary Physical Requirements: Lift up to 10 lbs.: Frequently required when preparing various food items and using kitchen equipment, e.g., cutting five-pound hams on industrial-sized slicer. Lift 11 to 25 lbs.: Occasionally to frequently required when lifting kitchen equipment filled with soups or stews. Lift 26 to 40 lbs.: Occasionally to frequently required when lifting 50-pound bags of potatoes. May receive assistance on items over 25 pounds. Lift over 40 lbs.: Not required. Carry up to 10 lbs.: Frequently required when carrying various food items within the kitchen area. (5 to 20 feet). Carry 11 to 25 lbs.: Frequently required to carry filled pot from one burner to another (2 to 5 feet). Carry 26 to 40 lbs.: Frequently required in carrying 50-pound bags of potatoes up to 5 to 15 feet. (For loads over 25 pounds may receive assistance.) Carry over 40 lbs.: Not required. Reach above shoulder height: 4 feet. Reach at shoulder height: Frequently required while cooking. Reach below shoulder height: Frequently to constantly required while cleaning kitchen area. Push/Pull: 20 feet. Hand Manipulation: Grasping: Frequently to constantly required while cooking and preparing food. Fingering: Infrequently may be required if center bakes own bread. (kneading bread). Handling: Frequently required while cooking and preparing food. Torquing: Infrequently required when adjusting knobs on slicer. Other Physical Considerations: Twisting: Occasionally may occur while cooking. Bending: Occasionally may occur when required to clean lower shelves. Crawling: Not Required. Squatting: Occasionally may be required while cleaning or retrieving items from lower shelves. Kneeling: Not Required. Crouching: Not Required. Climbing: Occasionally required. Balancing: Occasionally. During an 8 hour day, Associate is required to: Consecutive Hours Total Hours Sit 0 0 Stand 2 4 Walk 1 2 Work Surface: Tile floors and metal or wood counters. Cognitive and Sensory Requirements: Talking: Necessary for communicating with others. Hearing: Necessary for taking instructions from others. Sight: Necessary for doing job correctly and effectively. Tasting & Smelling: Necessary for tasting quality of food products. EQUIPMENT USED Standard kitchen equipment, e.g., meat slicer, food processor, blender SUMMARY OF OCCUPATIONAL EXPOSURES Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious disease, air contaminants and hazardous chemicals. May be subject to hostile and emotionally upset patients, family members, associates and visitors. OTHER CONSIDERATIONS AND REQUIREMENTS This is primarily a standing position where an associate may be required to stand in one place for extended periods of time throughout an 8-hour day. Also exposed to extreme heat and cold. Drug-Free Workplace
Mar 26, 2024
Full time
SUMMARY Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager. ATTENDANCE REQUIREMENTS Non-exempt Status: May be required to work beyond normal working hours and on weekends and holidays when necessary. Subject to callback during any emergency. ACCOUNTABILITY Reports to Food Services Manager PRIDE VALUES P-PROFESSIONALISM The expertise, qualities and conduct that characterize a member of a profession" R-RESPECT A positive feeling of esteem for a person or other entity I-INTEGRITY Honesty and consistency to a set of values D-DILIGENCE Constant and earnest effort applied to perform a task or accomplish a goal XCELLENCE The quality or state of being outstanding or superior LICENSURE/CERTIFICATION/EDUCATION REQUIREMENTS A high school diploma or its equivalent preferred. OTHER TRAINING, SKILLS AND EXPERIENCE REQUIREMENTS On the job training is provided. ESSENTIAL SKILL/KNOWLEDGE FUNCTIONS Assists cook in preparing desserts or snacks for patients. Assists cook in preparation of meals. Carries trays to patients on halls. Cleans tables in the dining area after each meal. Helps with salads and desserts and other dishes. Assists with the pouring of juice, milk, water, and tea. Serves patients beverages, etc. Takes meals out to patients in dining area. Prepares between-meal nourishments (make sandwiches, etc.). Cleans work area at the end of shift and after meals, including sweeping and mopping. Removes garbage from kitchen areas and hoses out garbage containers. Complies with infection control policies in the work area. Scrapes dishes, washes dishes, pots and pans. Records freezer and walk-in refrigerator temperatures in accordance with established procedures. Checks stock as needed. Puts up stock in appropriate manner. Stores cleaning materials appropriately. Sets up tray line and performs tray line service. Follows diet orders and NPO diet orders. Offers menu substitutions and records them in accordance with procedural guidelines. Properly stores leftovers/opened food. Serves nourishments in accordance with procedural guidelines. Makes coffee/tea as requested. Follows procedures for serving associate meals. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine coffee/tea maker, steam table etc. Operates the dish machine, garbage disposal, mixer, blender, meat slicer and steamer. Operates coffee and tea maker. Follows standardized recipes. Uses serving equipment (ladle, spoon, scoops, etc.) Checks and records water temperature (dishwasher, pot and pan sink, etc.) Checks dishwasher with sanitizer strips. Checks chemical levels and replaces if needed. ESSENTIAL ADMINISTRATIVE FUNCTIONS Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently required reports. Attend and participate in continuing educational programs to keep abreast on changes in your field as well as to maintain current license/certification, as required. Attend and participate in mandatory in-services. Honor patients rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. Comply with Corporate Compliance Program. Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. Follow established safety regulations, to include fire protection/prevention, smoking regulations, infection control, etc. Follow established safety procedures when performing job tasks and/or working with equipment. Perform other related duties as necessary and as directed by supervisor. Comply with all Privacy and Security programs. ESSENTIAL GENERAL FUNCTIONS Attendance Punctuality Professional Appearance Communicates well with patients and family members providing warm and friendly greeting and an approachable attitude to family/visitors/patients and responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner. Qualifications PHYSICAL ACTIVITY REQUIREMENTS Primary Physical Requirements: Lift up to 10 lbs.: Frequently required when preparing various food items and using kitchen equipment, e.g., cutting five-pound hams on industrial-sized slicer. Lift 11 to 25 lbs.: Occasionally to frequently required when lifting kitchen equipment filled with soups or stews. Lift 26 to 40 lbs.: Occasionally to frequently required when lifting 50-pound bags of potatoes. May receive assistance on items over 25 pounds. Lift over 40 lbs.: Not required. Carry up to 10 lbs.: Frequently required when carrying various food items within the kitchen area. (5 to 20 feet). Carry 11 to 25 lbs.: Frequently required to carry filled pot from one burner to another (2 to 5 feet). Carry 26 to 40 lbs.: Frequently required in carrying 50-pound bags of potatoes up to 5 to 15 feet. (For loads over 25 pounds may receive assistance.) Carry over 40 lbs.: Not required. Reach above shoulder height: 4 feet. Reach at shoulder height: Frequently required while cooking. Reach below shoulder height: Frequently to constantly required while cleaning kitchen area. Push/Pull: 20 feet. Hand Manipulation: Grasping: Frequently to constantly required while cooking and preparing food. Fingering: Infrequently may be required if center bakes own bread. (kneading bread). Handling: Frequently required while cooking and preparing food. Torquing: Infrequently required when adjusting knobs on slicer. Other Physical Considerations: Twisting: Occasionally may occur while cooking. Bending: Occasionally may occur when required to clean lower shelves. Crawling: Not Required. Squatting: Occasionally may be required while cleaning or retrieving items from lower shelves. Kneeling: Not Required. Crouching: Not Required. Climbing: Occasionally required. Balancing: Occasionally. During an 8 hour day, Associate is required to: Consecutive Hours Total Hours Sit 0 0 Stand 2 4 Walk 1 2 Work Surface: Tile floors and metal or wood counters. Cognitive and Sensory Requirements: Talking: Necessary for communicating with others. Hearing: Necessary for taking instructions from others. Sight: Necessary for doing job correctly and effectively. Tasting & Smelling: Necessary for tasting quality of food products. EQUIPMENT USED Standard kitchen equipment, e.g., meat slicer, food processor, blender SUMMARY OF OCCUPATIONAL EXPOSURES Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious disease, air contaminants and hazardous chemicals. May be subject to hostile and emotionally upset patients, family members, associates and visitors. OTHER CONSIDERATIONS AND REQUIREMENTS This is primarily a standing position where an associate may be required to stand in one place for extended periods of time throughout an 8-hour day. Also exposed to extreme heat and cold. Drug-Free Workplace
JOB SUMMARY: Provides exemplary managerial and culinary support to the Guest Dining Team. ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends. Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home. Creates and maintains all recipes and prep lists for all dining locations. Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization. Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines. Maintains weekly inventory counts for food and beverage at all dining locations. Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed. Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service. Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage. Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to. Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests. Performs other duties as assigned by the Food Service Director. Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home's guidelines. EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Actively supports and participates in the staff spiritual life activities. Ability to hear from God and pray for people, both in person and on the phone. Uphold and support the Mission, Vision and Core Values of Forest Home. Well-rounded culinary experience, with an emphasis on leading, training, and menu planning. Current ServSafe certification, or ability to obtain one. Commitment to serving guests safely and always maintaining safe work environment for staff. Knowledge of current food trends, both in resort and the camp food service industry. Demonstrated success leading large teams. Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills. Able to deliver high quality work and maintain composure in stressful, high-pressure situations. Servant heart and Christ-like attitude. Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor. A self-starter. Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures. Demonstrated ability to perform high quality, detailed work. Work weekends and nights, varied shifts. Able to lift heavy objects up to 60 lbs. on a daily basis. Has reliable means to be able to get to Forest Home in all types of weather conditions. Actively supports and participates in the staff spiritual life activities. Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings. Must be comfortable and confident in possible high stress situations. SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers. Supervises other Food Service employees as necessary. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions. While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines. Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds. Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone. ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors. The noise level in the work environment is usually moderate but can be loud at times. FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. All terms and conditions of Forest Home's at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook. FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests • Walk in Biblical purity (1 Timothy 4:12) by rejecting one's sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others' needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate "campy" fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
Mar 24, 2024
Full time
JOB SUMMARY: Provides exemplary managerial and culinary support to the Guest Dining Team. ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends. Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home. Creates and maintains all recipes and prep lists for all dining locations. Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization. Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines. Maintains weekly inventory counts for food and beverage at all dining locations. Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed. Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service. Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage. Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to. Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests. Performs other duties as assigned by the Food Service Director. Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home's guidelines. EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Actively supports and participates in the staff spiritual life activities. Ability to hear from God and pray for people, both in person and on the phone. Uphold and support the Mission, Vision and Core Values of Forest Home. Well-rounded culinary experience, with an emphasis on leading, training, and menu planning. Current ServSafe certification, or ability to obtain one. Commitment to serving guests safely and always maintaining safe work environment for staff. Knowledge of current food trends, both in resort and the camp food service industry. Demonstrated success leading large teams. Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills. Able to deliver high quality work and maintain composure in stressful, high-pressure situations. Servant heart and Christ-like attitude. Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor. A self-starter. Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures. Demonstrated ability to perform high quality, detailed work. Work weekends and nights, varied shifts. Able to lift heavy objects up to 60 lbs. on a daily basis. Has reliable means to be able to get to Forest Home in all types of weather conditions. Actively supports and participates in the staff spiritual life activities. Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings. Must be comfortable and confident in possible high stress situations. SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers. Supervises other Food Service employees as necessary. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions. While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines. Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds. Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone. ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors. The noise level in the work environment is usually moderate but can be loud at times. FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. All terms and conditions of Forest Home's at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook. FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests • Walk in Biblical purity (1 Timothy 4:12) by rejecting one's sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others' needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate "campy" fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
Public School of North Carolina
New Bern, North Carolina
CRAVEN COUNTY SCHOOLS SCHOOL NUTRITION ASSISTANT - SUBSTITUTE POSITION DESCRIPTION POSITION: SCHOOL NUTRITION ASSISTANT - SUBSTITUTE REPORTS TO: CAFETERIA MANAGER TERMS OF EMPLOYMENT: ON AS NEEDED BASIS - FULL TIME (6 HOURS/DAY), PART TIME (2-53/4 HOURS/DAY) PAY GRADE: PAY RANGE: $15.00/HOUR FLSA: EXEMPT Nature of Work A School Nutrition Assistant Substitute will perform work as directed by the Cafeteria Manager in preparing and serving meals and other foods in a school cafeteria on an as needed basis within 23 schools comprising Craven County Schools. Work involves various facets of food preparation and the serving process. Education and Experience Graduation from high school. Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation. Certification and Licensure Requirements (if applicable): Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Essential Functions/Typical Tasks Maintains a positive working relationship with other employees and staff Politely, respectfully, and efficiently serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team Completes production records as instructed on a daily basis Takes and records temperatures of food items as instructed Cleans oven, steamer, tilt skillet or other heating equipment in kitchen Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities - including restrooms Cleans service line, coolers, freezers, dock areas and any area as instructed Sets up, runs, breaks down, properly cleans, and de-limes dishwasher Cleans windows, walls, tables, and chairs in dining room Takes out trash and washes trash cans Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules Prepares meals by following recipes - does not deviate from recipes Prepares bread, biscuits, cookies, etc., by following recipes Washes and prepares vegetables and fruit as well as salads and garden bars Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department. Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff Knowledge, Skills, and Abilities General knowledge of food preparation and standards of sanitation and General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria Ability to read and follow standardized recipes and written Ability to respond to inquiries regarding food Ability to properly clean kitchen area, equipment and Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Physical Requirements The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment,) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens,) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves,) Perform duties requiring repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping,) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning Work in a very hot humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet, be free of body odor, dandruff, loose hair and debris on clothes,) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Complete production records as needed Use or learn basic computer skills Special Requirements N/A In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.
Mar 23, 2024
Full time
CRAVEN COUNTY SCHOOLS SCHOOL NUTRITION ASSISTANT - SUBSTITUTE POSITION DESCRIPTION POSITION: SCHOOL NUTRITION ASSISTANT - SUBSTITUTE REPORTS TO: CAFETERIA MANAGER TERMS OF EMPLOYMENT: ON AS NEEDED BASIS - FULL TIME (6 HOURS/DAY), PART TIME (2-53/4 HOURS/DAY) PAY GRADE: PAY RANGE: $15.00/HOUR FLSA: EXEMPT Nature of Work A School Nutrition Assistant Substitute will perform work as directed by the Cafeteria Manager in preparing and serving meals and other foods in a school cafeteria on an as needed basis within 23 schools comprising Craven County Schools. Work involves various facets of food preparation and the serving process. Education and Experience Graduation from high school. Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation. Certification and Licensure Requirements (if applicable): Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Essential Functions/Typical Tasks Maintains a positive working relationship with other employees and staff Politely, respectfully, and efficiently serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team Completes production records as instructed on a daily basis Takes and records temperatures of food items as instructed Cleans oven, steamer, tilt skillet or other heating equipment in kitchen Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities - including restrooms Cleans service line, coolers, freezers, dock areas and any area as instructed Sets up, runs, breaks down, properly cleans, and de-limes dishwasher Cleans windows, walls, tables, and chairs in dining room Takes out trash and washes trash cans Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules Prepares meals by following recipes - does not deviate from recipes Prepares bread, biscuits, cookies, etc., by following recipes Washes and prepares vegetables and fruit as well as salads and garden bars Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department. Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff Knowledge, Skills, and Abilities General knowledge of food preparation and standards of sanitation and General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria Ability to read and follow standardized recipes and written Ability to respond to inquiries regarding food Ability to properly clean kitchen area, equipment and Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Physical Requirements The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment,) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens,) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves,) Perform duties requiring repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping,) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning Work in a very hot humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet, be free of body odor, dandruff, loose hair and debris on clothes,) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Complete production records as needed Use or learn basic computer skills Special Requirements N/A In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.
Position Type: Food Services/Cafeteria Worker Date Posted: 3/14/2024 Location: Conway Elementary Closing Date: 03/28/2024 Job Title: Cafeteria Operator Supervisor: Cafeteria Management Terms of Employment: 185 days Job Summary: To serve the customer attractive and nutritious meals in an efficient, clean, and friendly environment. Essential Duties Prepare assigned breakfast and lunch meals. Follow established recipes as assigned by cafeteria management to ensure quality, portion and nutritional requirements. Serve attractive, well presented and portion-controlled menu items in a friendly manner. Follow specific sanitation and food safety practices established by the food service child nutrition program. Attend a 10-hour sanitation course provided by HCS food services and a refresher course every three years. Complete safe school's training videos regarding practicing safety requirements in all kitchen areas. Complete job requirements in assigned areas. This may include but not limited to the following: cashiering, baking, maintaining dish room, daily record keeping, properly receiving and storing of food and supplies, fruit/vegetable preparation, salad/sandwich preparation, mainline cooking, inventory control and kitchen janitorial duties. Follow general directions and assignments required by cafeteria management with limited supervision. Physical Effort: Frequent lifting or moving of objects weighing 30 to 50 pounds. Sweeping, mopping, twisting, turning, reaching, bending, stooping, pushing and pulling. Working Conditions: Works in noisy kitchen with fluctuating temperatures, exposure to steam, fumes, cooking odors and chemicals. Danger of slips, trips, falls, burns and cuts. Exposure to extreme temperature changes when entering walk-in refrigerators/freezers. Equipment Operation: Responsible for operating dangerous pieces of equipment meat slicers, food choppers, garbage disposals, etc. Responsible for the breakdown and cleaning of all equipment, including the inside, outside and filters of the kitchen hood and dishwasher hood. The Horry County School District Dress Code must be followed. For cafeteria workers, approved uniforms, approved hair restraints and slip resistant, closed toed shoes much be worn daily. Attend staff development days. Other Duties Performs other duties and responsibilities that may be assigned by the Cafeteria Management. Job Specifications Performance of this position will be evaluated in accordance with provisions of the Board's policy on the evaluation of Support Personnel. Minimum Qualifications (Knowledge, Skills and Abilities Required) High School diploma. Previous school food service experience preferred. Physical Requirements 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. While performing the duties of this job, the employee is regularly required to stand and reach with hands and arms; walk; sit; stoop or kneel; crouch or crawl. Additional physical requirements include the following: Physically capable of frequently lifting or moving up to 50 pounds. Specific vision requirements include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Ability to sit and stand for extended periods of time. Manual dexterity for the purpose of using a telephone and data entry. Read a computer screen and printed material with or without vision aids. Hear and understand speech at normal levels and on the telephone; and Speak in audible tones so that others may understand clearly in person and on the telephone. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Pay Grade: 101 This job description in no way states or implies that these are the only duties to be performed by this employee. The employee will be required to follow any other instructions and to perform any other related duties as assigned by the appropriate administrator or supervisor. Horry County Schools reserves the right to update, revise or change this job description and related duties at any time without prior notice. Revised 8/22/2023
Mar 17, 2024
Full time
Position Type: Food Services/Cafeteria Worker Date Posted: 3/14/2024 Location: Conway Elementary Closing Date: 03/28/2024 Job Title: Cafeteria Operator Supervisor: Cafeteria Management Terms of Employment: 185 days Job Summary: To serve the customer attractive and nutritious meals in an efficient, clean, and friendly environment. Essential Duties Prepare assigned breakfast and lunch meals. Follow established recipes as assigned by cafeteria management to ensure quality, portion and nutritional requirements. Serve attractive, well presented and portion-controlled menu items in a friendly manner. Follow specific sanitation and food safety practices established by the food service child nutrition program. Attend a 10-hour sanitation course provided by HCS food services and a refresher course every three years. Complete safe school's training videos regarding practicing safety requirements in all kitchen areas. Complete job requirements in assigned areas. This may include but not limited to the following: cashiering, baking, maintaining dish room, daily record keeping, properly receiving and storing of food and supplies, fruit/vegetable preparation, salad/sandwich preparation, mainline cooking, inventory control and kitchen janitorial duties. Follow general directions and assignments required by cafeteria management with limited supervision. Physical Effort: Frequent lifting or moving of objects weighing 30 to 50 pounds. Sweeping, mopping, twisting, turning, reaching, bending, stooping, pushing and pulling. Working Conditions: Works in noisy kitchen with fluctuating temperatures, exposure to steam, fumes, cooking odors and chemicals. Danger of slips, trips, falls, burns and cuts. Exposure to extreme temperature changes when entering walk-in refrigerators/freezers. Equipment Operation: Responsible for operating dangerous pieces of equipment meat slicers, food choppers, garbage disposals, etc. Responsible for the breakdown and cleaning of all equipment, including the inside, outside and filters of the kitchen hood and dishwasher hood. The Horry County School District Dress Code must be followed. For cafeteria workers, approved uniforms, approved hair restraints and slip resistant, closed toed shoes much be worn daily. Attend staff development days. Other Duties Performs other duties and responsibilities that may be assigned by the Cafeteria Management. Job Specifications Performance of this position will be evaluated in accordance with provisions of the Board's policy on the evaluation of Support Personnel. Minimum Qualifications (Knowledge, Skills and Abilities Required) High School diploma. Previous school food service experience preferred. Physical Requirements 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. While performing the duties of this job, the employee is regularly required to stand and reach with hands and arms; walk; sit; stoop or kneel; crouch or crawl. Additional physical requirements include the following: Physically capable of frequently lifting or moving up to 50 pounds. Specific vision requirements include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Ability to sit and stand for extended periods of time. Manual dexterity for the purpose of using a telephone and data entry. Read a computer screen and printed material with or without vision aids. Hear and understand speech at normal levels and on the telephone; and Speak in audible tones so that others may understand clearly in person and on the telephone. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Pay Grade: 101 This job description in no way states or implies that these are the only duties to be performed by this employee. The employee will be required to follow any other instructions and to perform any other related duties as assigned by the appropriate administrator or supervisor. Horry County Schools reserves the right to update, revise or change this job description and related duties at any time without prior notice. Revised 8/22/2023
Job Description Press space or enter keys to toggle section visibility OVERVIEW/BASIC FUNCTION: The Pool Server Assistant is responsible for the overall guest dining experience within the pool outlet to include but not limited to retrieving and serving alcoholic/non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Preparing specific food items, table side. Assist with collecting payments. Essential Duties and Responsibilities Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the pool. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant. Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Maintain complete knowledge of VIPs as determined by Hotel & Residents. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Maintain complete knowledge of P.O.S. and manual systems. Complete opening side duties as assigned: Check quality and amount of all restaurant stock and supplies using checklist. Fold napkins. Requisition all necessary supplies and transport from storeroom to restaurant. Set tables according to service standards. Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic) according to service standards. Ensure a sufficient supply of all silverware, glassware and chinaware for service. Prepare some cold food items (including cereals, fruits parfaits, nuts) Check cleanliness and condition of assigned station and service areas; rectify any deficiencies. Set up side station with supplies and equipment. Set up and check all equipment needed for table side service (including burner, carving trolley) Follow up on special arrangements to ensure compliance with such. Communicate any meal requirements and special requests to the servers and kitchen. Set up and check all equipment needed for table side service (including burner, carving trolley) Prepare all Table Side dishes and drinks. Check storage areas for proper supplies, organization, and cleanliness. Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards. Open and serve wine/champagne bottles in accordance with departmental standards. Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards. Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Handle guest complaints following the six-step procedure and ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. Adhere to payment, cash handling and credit policies/procedures. Collect and report tips at the end of the assigned shift. Complete closing side duties: Properly store all reusable goods. Breakdown all goods as specified in departmental standards. Clean all equipment as assigned in the side duties. Restock items for next service. Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees. All other duties as required. JOB REQUIREMENTS Health & Safety & Risk Management Be aware of and comply with safe working practices applicable to your place of work. This will include your awareness of any specific hazards at your workplace. The wearing of appropriate clothing provided by or recommended by the Company will be obligatory. Report any defects in the building, plant or equipment according to hotel procedure. Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures. Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety. Maintain a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated. Other Comply and adhere to the Rosewood company policies. Take on other tasks in addition of the ones stated, in a reasonable framework. Be a "brand ambassador" at all times and ensure brand integrity and clarity are always maintained. Model the company's culture, vision, mission, and core values at all times. While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates. As the hotel's level of business varies considerably, there is a need for flexibility in attitude, approach and working hours. Ability to work a flexible schedule to include days, nights, weekends and holidays as needed. Required Skills Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Technical Skills Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions; Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; Ability to comprehend and follow recipes; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team. Language Required to speak, read and write English, with fluency in other languages preferred. Physical Requirements Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as cleaning tools. Work Management Ability to manage multiple tasks Can meet deadlines Thinks globally Creates work environment that: Energizes, motivates and supports employees. Foster a climate of open communication, trust and respect. Encourages team behavior. Effectively communicates with all levels. Is culturally aware and sensitive. Qualifications High School Diploma or an equivalent combination of education and work-related experience. Minimum 21 years of age to serve alcoholic beverages. California Responsible Beverage Service (RBS) Certificate & California Food Handler Card, preferred. Rosewood Sand Hill provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. SPECIAL POSITION REQUIREMENTS Rosewood Sand Hill requires all employees to be up-to-date on their COVID-19 vaccination, including receiving a booster if eligible. Accordingly, applicants will be required to submit proof of vaccination prior to beginning employment, and may only begin employment if fully vaccinated. In accordance with the law, Rosewood Sand Hill will accommodate applicants and employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, if to do so would not be an undue hardship. Applicants should contact if they have questions about this requirement or wish to request an accommodation under the law. Pay The pay scale for this position is between $18.54 and $21.22/hour. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual rates will be based on a number of factors, such as experience, type of hotel luxury experience and/or Fine Dining Restaurant Experience. About Us Press space or enter keys to toggle section visibility Rosewood Sand Hill, a luxury hotel in Menlo Park, California, opened in 2009. Nestled on 16 acres of pristine property in Silicon Valley . click apply for full job details
Mar 14, 2024
Full time
Job Description Press space or enter keys to toggle section visibility OVERVIEW/BASIC FUNCTION: The Pool Server Assistant is responsible for the overall guest dining experience within the pool outlet to include but not limited to retrieving and serving alcoholic/non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Preparing specific food items, table side. Assist with collecting payments. Essential Duties and Responsibilities Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the pool. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant. Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. Maintain complete knowledge of VIPs as determined by Hotel & Residents. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Maintain complete knowledge of P.O.S. and manual systems. Complete opening side duties as assigned: Check quality and amount of all restaurant stock and supplies using checklist. Fold napkins. Requisition all necessary supplies and transport from storeroom to restaurant. Set tables according to service standards. Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic) according to service standards. Ensure a sufficient supply of all silverware, glassware and chinaware for service. Prepare some cold food items (including cereals, fruits parfaits, nuts) Check cleanliness and condition of assigned station and service areas; rectify any deficiencies. Set up side station with supplies and equipment. Set up and check all equipment needed for table side service (including burner, carving trolley) Follow up on special arrangements to ensure compliance with such. Communicate any meal requirements and special requests to the servers and kitchen. Set up and check all equipment needed for table side service (including burner, carving trolley) Prepare all Table Side dishes and drinks. Check storage areas for proper supplies, organization, and cleanliness. Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards. Open and serve wine/champagne bottles in accordance with departmental standards. Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards. Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Handle guest complaints following the six-step procedure and ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. Adhere to payment, cash handling and credit policies/procedures. Collect and report tips at the end of the assigned shift. Complete closing side duties: Properly store all reusable goods. Breakdown all goods as specified in departmental standards. Clean all equipment as assigned in the side duties. Restock items for next service. Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees. All other duties as required. JOB REQUIREMENTS Health & Safety & Risk Management Be aware of and comply with safe working practices applicable to your place of work. This will include your awareness of any specific hazards at your workplace. The wearing of appropriate clothing provided by or recommended by the Company will be obligatory. Report any defects in the building, plant or equipment according to hotel procedure. Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures. Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety. Maintain a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated. Other Comply and adhere to the Rosewood company policies. Take on other tasks in addition of the ones stated, in a reasonable framework. Be a "brand ambassador" at all times and ensure brand integrity and clarity are always maintained. Model the company's culture, vision, mission, and core values at all times. While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates. As the hotel's level of business varies considerably, there is a need for flexibility in attitude, approach and working hours. Ability to work a flexible schedule to include days, nights, weekends and holidays as needed. Required Skills Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Technical Skills Knowledge Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; Ability to maintain good coordination; ability to transport cases of received goods to the workstation; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions; Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; Ability to comprehend and follow recipes; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team. Language Required to speak, read and write English, with fluency in other languages preferred. Physical Requirements Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as cleaning tools. Work Management Ability to manage multiple tasks Can meet deadlines Thinks globally Creates work environment that: Energizes, motivates and supports employees. Foster a climate of open communication, trust and respect. Encourages team behavior. Effectively communicates with all levels. Is culturally aware and sensitive. Qualifications High School Diploma or an equivalent combination of education and work-related experience. Minimum 21 years of age to serve alcoholic beverages. California Responsible Beverage Service (RBS) Certificate & California Food Handler Card, preferred. Rosewood Sand Hill provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. SPECIAL POSITION REQUIREMENTS Rosewood Sand Hill requires all employees to be up-to-date on their COVID-19 vaccination, including receiving a booster if eligible. Accordingly, applicants will be required to submit proof of vaccination prior to beginning employment, and may only begin employment if fully vaccinated. In accordance with the law, Rosewood Sand Hill will accommodate applicants and employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, if to do so would not be an undue hardship. Applicants should contact if they have questions about this requirement or wish to request an accommodation under the law. Pay The pay scale for this position is between $18.54 and $21.22/hour. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual rates will be based on a number of factors, such as experience, type of hotel luxury experience and/or Fine Dining Restaurant Experience. About Us Press space or enter keys to toggle section visibility Rosewood Sand Hill, a luxury hotel in Menlo Park, California, opened in 2009. Nestled on 16 acres of pristine property in Silicon Valley . click apply for full job details
California Department of Education
Stockton, California
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Hours Varies Job Description / Essential Elements: CLASS TITLE: CAFETERIA ASSISTANT II BASIC FUNCTION: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. DISTINGUISHING CHARACTERISTICS: Cafeteria Assistant II incumbents are responsible for cooking and baking government reimbursable meals and snack bar items. Cafeteria Assistant II incumbents are located at the high schools and the transport kitchen, and serve as second-in-charge to the cafeteria supervisors. REPRESENTATIVE DUTIES: Individual positions may not perform all of the duties listed nor do these examples include all responsibilities of positions in this class. Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods in large quantities; prepare, adjust and combine necessary ingredients. E Assist in the preparation and cook meats, pasta, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups and other foods. E Cook, portion and serve food to students and staff according to established procedures. E Operate a variety of standard kitchen equipment such as a slicer, grater, mixer, fryer, dishwasher, range, oven and other kitchen equipment. E Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and tables; wash and store equipment, pots, pans, trays and other food service items; assure compliance with kitchen sanitation and safety procedures and regulations. E Assist other Food Services personnel as assigned; serve as Lead Cafeteria Assistant or Food Services Supervisor in the absence of the lead or supervisor. Assist with inventory procedures as assigned; rotate food according to established procedures. Complete and maintain daily and weekly records of meals produced and served. E Utilize food service computer software to record pertinent information. E Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Methods of preparing and serving food in large quantities. Sanitation and safety practices related to cooking, baking and serving food. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Proper lifting techniques. ABILITY TO: Prepare, cook, bake and serve food in large quantity, and in accordance with health and sanitation regulations. Operate standard kitchen equipment safely and efficiently. Learn computer skills and utilize food service computer software. Maintain routine records. Meet schedules and time lines. Communicate effectively both orally and in writing. Understand and follow oral and written instructions. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. LICENSES AND OTHER REQUIREMENTS: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, will be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Exposure to hot foods, equipment and metal objects. Driving a vehicle to conduct work as required. PHYSICAL DEMANDS: Standing or walking for extended periods of time. Dexterity of hands and fingers to operate kitchen equipment. Lifting, carrying, pushing or pulling food trays, carts, materials and supplies. Reaching overhead, above the shoulders and horizontally. Bending at the waist, kneeling or crouching. HAZARDS: Exposure to sharp knives and slicers. Board Approved 11/99 Revised 12/03 Requirements / Qualifications BASIC FUNCTIONS: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. Work available in: Multiple locations (Elementary, Middle and High School) Varying hours. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. REQUIRED DOCUMENTS: The following MUST be attached to application on or before the deadline: High School Diploma OR Equivalent OR Associate's Degree or Bachelor's Degree or Higher Education Degree SPECIAL REQUIREMENTS / CERTIFICATES: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, may be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. BASIC FUNCTIONS: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. Work available in: Multiple locations (Elementary, Middle and High School) Varying hours. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. REQUIRED DOCUMENTS: The following MUST be attached to application on or before the deadline: High School Diploma OR Equivalent OR Associate's Degree or Bachelor's Degree or Higher Education Degree SPECIAL REQUIREMENTS / CERTIFICATES: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, may be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. Comments and Other Information EQUAL OPPORTUNITY EMPLOYER NONDISCRIMINATION IN EMPLOYMENT We do not discriminate against or tolerate the harassment of employees or job applicants on the basis of their actual or perceived sex, race, color, religion, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, veteran status, or sexual orientation. Physically or mentally disabled employees or applicants may request reasonable accommodation. Lodi Unified School District Maintains a Tobacco Free Workplace. Interested candidates may submit their completed application package (including all required documents) electronically through EdJoin. Candidates selected for interview will be notified by phone. Interested applicants should submit a Lodi Unified School District Classified application (click below). Comments and Other Information EQUAL OPPORTUNITY EMPLOYER NONDISCRIMINATION IN EMPLOYMENT We do not discriminate against or tolerate the harassment of employees or job applicants on the basis of their actual or perceived sex, race, color, religion, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, veteran status, or sexual orientation. Physically or mentally disabled employees or applicants may request reasonable accommodation. Lodi Unified School District Maintains a Tobacco Free Workplace. Interested candidates may submit their completed application package (including all required documents) electronically through EdJoin. Candidates selected for interview will be notified by phone. Interested applicants should submit a Lodi Unified School District Classified application (click below).
Mar 13, 2024
Full time
Hours Varies Job Description / Essential Elements: CLASS TITLE: CAFETERIA ASSISTANT II BASIC FUNCTION: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. DISTINGUISHING CHARACTERISTICS: Cafeteria Assistant II incumbents are responsible for cooking and baking government reimbursable meals and snack bar items. Cafeteria Assistant II incumbents are located at the high schools and the transport kitchen, and serve as second-in-charge to the cafeteria supervisors. REPRESENTATIVE DUTIES: Individual positions may not perform all of the duties listed nor do these examples include all responsibilities of positions in this class. Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods in large quantities; prepare, adjust and combine necessary ingredients. E Assist in the preparation and cook meats, pasta, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups and other foods. E Cook, portion and serve food to students and staff according to established procedures. E Operate a variety of standard kitchen equipment such as a slicer, grater, mixer, fryer, dishwasher, range, oven and other kitchen equipment. E Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and tables; wash and store equipment, pots, pans, trays and other food service items; assure compliance with kitchen sanitation and safety procedures and regulations. E Assist other Food Services personnel as assigned; serve as Lead Cafeteria Assistant or Food Services Supervisor in the absence of the lead or supervisor. Assist with inventory procedures as assigned; rotate food according to established procedures. Complete and maintain daily and weekly records of meals produced and served. E Utilize food service computer software to record pertinent information. E Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Methods of preparing and serving food in large quantities. Sanitation and safety practices related to cooking, baking and serving food. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Proper lifting techniques. ABILITY TO: Prepare, cook, bake and serve food in large quantity, and in accordance with health and sanitation regulations. Operate standard kitchen equipment safely and efficiently. Learn computer skills and utilize food service computer software. Maintain routine records. Meet schedules and time lines. Communicate effectively both orally and in writing. Understand and follow oral and written instructions. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. LICENSES AND OTHER REQUIREMENTS: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, will be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Exposure to hot foods, equipment and metal objects. Driving a vehicle to conduct work as required. PHYSICAL DEMANDS: Standing or walking for extended periods of time. Dexterity of hands and fingers to operate kitchen equipment. Lifting, carrying, pushing or pulling food trays, carts, materials and supplies. Reaching overhead, above the shoulders and horizontally. Bending at the waist, kneeling or crouching. HAZARDS: Exposure to sharp knives and slicers. Board Approved 11/99 Revised 12/03 Requirements / Qualifications BASIC FUNCTIONS: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. Work available in: Multiple locations (Elementary, Middle and High School) Varying hours. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. REQUIRED DOCUMENTS: The following MUST be attached to application on or before the deadline: High School Diploma OR Equivalent OR Associate's Degree or Bachelor's Degree or Higher Education Degree SPECIAL REQUIREMENTS / CERTIFICATES: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, may be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. BASIC FUNCTIONS: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. Work available in: Multiple locations (Elementary, Middle and High School) Varying hours. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. REQUIRED DOCUMENTS: The following MUST be attached to application on or before the deadline: High School Diploma OR Equivalent OR Associate's Degree or Bachelor's Degree or Higher Education Degree SPECIAL REQUIREMENTS / CERTIFICATES: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, may be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. Comments and Other Information EQUAL OPPORTUNITY EMPLOYER NONDISCRIMINATION IN EMPLOYMENT We do not discriminate against or tolerate the harassment of employees or job applicants on the basis of their actual or perceived sex, race, color, religion, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, veteran status, or sexual orientation. Physically or mentally disabled employees or applicants may request reasonable accommodation. Lodi Unified School District Maintains a Tobacco Free Workplace. Interested candidates may submit their completed application package (including all required documents) electronically through EdJoin. Candidates selected for interview will be notified by phone. Interested applicants should submit a Lodi Unified School District Classified application (click below). Comments and Other Information EQUAL OPPORTUNITY EMPLOYER NONDISCRIMINATION IN EMPLOYMENT We do not discriminate against or tolerate the harassment of employees or job applicants on the basis of their actual or perceived sex, race, color, religion, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, veteran status, or sexual orientation. Physically or mentally disabled employees or applicants may request reasonable accommodation. Lodi Unified School District Maintains a Tobacco Free Workplace. Interested candidates may submit their completed application package (including all required documents) electronically through EdJoin. Candidates selected for interview will be notified by phone. Interested applicants should submit a Lodi Unified School District Classified application (click below).
POSITION SUMMARYSteward is responsible to support the Lead Steward and Steward Supervisor in the successful cleaning and sanitation of restaurant and bar operations at Indiana Grand Racing & Casino. Position will be engaged in the safe and efficient cleaning, sanitation, transportation, storage, stocking of dishware, glassware, flatware, pots, pans and smallwares, as well as cleaning walls, floors, walk-ins, freezers, floor mats, kitchen equipment, and trash removal, wiping counter tops, and cook areas in restaurant kitchens, service stations, and bar areas, etc., as well as other duties as assigned.ESSENTIAL DUTIES & RESPONSIBILITIESResponsible for practicing, supporting, and promoting Indiana Grand Racing & Casino's Company-wide culture and demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to:? Safe efficient cleaning, and sanitation, scrubbing, mopping, sweeping, wiping, spraying, transporting, transferring, etc. of all kitchen, bar and service station areas within the food & beverage areas. ? Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest's consumption. ? Assistance with taking inventory of China, Flatware, Glassware, Equipment, etc.? Display knowledge of all emergency procedures, including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.? Communicate on a consistent basis with supervisor keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.? Possess the ability to work with Co-workers in any kitchen environment.QUALIFICATIONSWorking on a High School Diploma or GED required. Position requires 1 (one) year experience in the Food Service Industry as a Dishwasher, or Pot Washer or similar position. Ability to read, write, speak and understand English, distinguish letters, numbers, symbols and be involved in daily professional communication with co-workers and guests. The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, as defined by hiring management. The Position requires the trained use of cleaning equipment such as Dishwasher Machines, Pot Washing Machines, Power Washers, and Chemicals used in cleaning and sanitation, etc. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in Indiana Grand Racing & Casino, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Position requires employee to be certified in Serve Safe Food Sanitation and hold an Indiana Gaming Commission Occupational License and/or Indiana Horse Racing Commission License. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.REQUIRED PERSONAL COMPETENCIESResponsible for fostering a fun environment. Responsible for being gracious to all guests and co-workers. Responsible for promoting a positive influence in the community and participating in company-sponsored events. Enthusiastically supports, actively promotes and demonstrates superior customer service in accordance with department and company standards and programs. Ensures that behavior and appearance are in compliance with established standards. Maintains a professional work environment with management and staff. PHYSICAL REQUIREMENTSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).WORK ENVIRONMENTThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management. Indiana Grand Racing & Casino is a smoking establishment, therefore must be able to work in a smoking environment. Must be able to work in a highly populated fast-paced and noisy environment.ACCESS TO GAMING FLOORAccess to general gaming floor.IMPORTANT NOTICESThis job description is not an exclusive or exhaustive list of all job functions that an Employee in this position may be asked to perform from time to time. Duties and responsibilities can be changed, expanded, reduced or delegated by management to meet the business needs of Indiana Grand Racing & Casino. Signature below signifies acknowledgment, receipt and comprehension of this job description.
Mar 06, 2024
Full time
POSITION SUMMARYSteward is responsible to support the Lead Steward and Steward Supervisor in the successful cleaning and sanitation of restaurant and bar operations at Indiana Grand Racing & Casino. Position will be engaged in the safe and efficient cleaning, sanitation, transportation, storage, stocking of dishware, glassware, flatware, pots, pans and smallwares, as well as cleaning walls, floors, walk-ins, freezers, floor mats, kitchen equipment, and trash removal, wiping counter tops, and cook areas in restaurant kitchens, service stations, and bar areas, etc., as well as other duties as assigned.ESSENTIAL DUTIES & RESPONSIBILITIESResponsible for practicing, supporting, and promoting Indiana Grand Racing & Casino's Company-wide culture and demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to:? Safe efficient cleaning, and sanitation, scrubbing, mopping, sweeping, wiping, spraying, transporting, transferring, etc. of all kitchen, bar and service station areas within the food & beverage areas. ? Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest's consumption. ? Assistance with taking inventory of China, Flatware, Glassware, Equipment, etc.? Display knowledge of all emergency procedures, including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.? Communicate on a consistent basis with supervisor keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.? Possess the ability to work with Co-workers in any kitchen environment.QUALIFICATIONSWorking on a High School Diploma or GED required. Position requires 1 (one) year experience in the Food Service Industry as a Dishwasher, or Pot Washer or similar position. Ability to read, write, speak and understand English, distinguish letters, numbers, symbols and be involved in daily professional communication with co-workers and guests. The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, as defined by hiring management. The Position requires the trained use of cleaning equipment such as Dishwasher Machines, Pot Washing Machines, Power Washers, and Chemicals used in cleaning and sanitation, etc. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in Indiana Grand Racing & Casino, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Position requires employee to be certified in Serve Safe Food Sanitation and hold an Indiana Gaming Commission Occupational License and/or Indiana Horse Racing Commission License. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.REQUIRED PERSONAL COMPETENCIESResponsible for fostering a fun environment. Responsible for being gracious to all guests and co-workers. Responsible for promoting a positive influence in the community and participating in company-sponsored events. Enthusiastically supports, actively promotes and demonstrates superior customer service in accordance with department and company standards and programs. Ensures that behavior and appearance are in compliance with established standards. Maintains a professional work environment with management and staff. PHYSICAL REQUIREMENTSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).WORK ENVIRONMENTThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management. Indiana Grand Racing & Casino is a smoking establishment, therefore must be able to work in a smoking environment. Must be able to work in a highly populated fast-paced and noisy environment.ACCESS TO GAMING FLOORAccess to general gaming floor.IMPORTANT NOTICESThis job description is not an exclusive or exhaustive list of all job functions that an Employee in this position may be asked to perform from time to time. Duties and responsibilities can be changed, expanded, reduced or delegated by management to meet the business needs of Indiana Grand Racing & Casino. Signature below signifies acknowledgment, receipt and comprehension of this job description.
California Department of Education
Redondo Beach, California
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Mar 05, 2024
Full time
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications