Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. JOB SUMMARY: Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product. KEY JOB FUNCTIONS: Provides safe and wholesome food to our guests. Maintains a sanitary and organized work area. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel. Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.EDUCATION and/or EXPERIENCE: High School Diploma or equivalent preferred Specialized training in broiler cooking Minimum of 3 years as a Cook I QUALIFICATIONS: Ability to understand and respond to written order, recipes and directs in English Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed Ability to recognize different cooking oils and their cooking temperatures Ability to use knives, other hand-held instruments and other food preparation equipment Must have a sense of urgency to serve customers properly Ability to perform all duties of a Cook's Helper/Pantry Person and Cook I Ability to work unsupervised Ability to coach other cooks in a team environment Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces Knowledge of the 'mother sauces' (espagnole, veloute, b chamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant Ability to interact and communicate with internal and external guests Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance Ability to stand for 8 hours Visual range must include immediate environment Auditory range must include near and medium distances. Dexterity to use food preparation machinery Ability to use repetitive hand motion, holding and grasping Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 27, 2024
Full time
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities. JOB SUMMARY: Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product. KEY JOB FUNCTIONS: Provides safe and wholesome food to our guests. Maintains a sanitary and organized work area. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel. Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.EDUCATION and/or EXPERIENCE: High School Diploma or equivalent preferred Specialized training in broiler cooking Minimum of 3 years as a Cook I QUALIFICATIONS: Ability to understand and respond to written order, recipes and directs in English Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed Ability to recognize different cooking oils and their cooking temperatures Ability to use knives, other hand-held instruments and other food preparation equipment Must have a sense of urgency to serve customers properly Ability to perform all duties of a Cook's Helper/Pantry Person and Cook I Ability to work unsupervised Ability to coach other cooks in a team environment Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces Knowledge of the 'mother sauces' (espagnole, veloute, b chamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant Ability to interact and communicate with internal and external guests Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance Ability to stand for 8 hours Visual range must include immediate environment Auditory range must include near and medium distances. Dexterity to use food preparation machinery Ability to use repetitive hand motion, holding and grasping Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
POSITION SUMMARYCook II is responsible to support the Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. Position will be engaged in the safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, saut ing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned. in the service of guest in a restaurant environment by the greeting and seating of guests as they enter or exit the restaurant, handle money transaction as payment for product and services provided in the restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e. cash, credit card, comp, players club points, and travelers check transactions, as well as other duties as assigned. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for practicing, supporting, and promoting Horseshoe Indianapolis Company-wide culture and demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to: Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, saut , frying, mixing, grilling, mixing, etc. Assist with set up and operation of multiple stations with in area, coach Cook Level I for cross utilization of labor and upward mobility opportunities Produce Stocks, Soups, Sauces as part of preparation of daily food (meal period) service Follow Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis 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. Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage. Communicate on a consistent basis with supervising Chef 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. QUALIFICATIONSHigh School Diploma or GED required. College Degree or Culinary Arts Degree is Helpful. Position requires 2 (two) years experience in the Food Service Industry as a Cook I or similar position. Position requires the ability to successfully set up and work multiple stations within outlet or area, and moderate food knowledge consisting of Cook Level I plus, sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards. 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, posses proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) as defined by hiring management. The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, 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 Horseshoe Indianapolis, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Must be able to obtain an Indiana Gaming License and/or an 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. 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
Mar 26, 2024
Full time
POSITION SUMMARYCook II is responsible to support the Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. Position will be engaged in the safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, saut ing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned. in the service of guest in a restaurant environment by the greeting and seating of guests as they enter or exit the restaurant, handle money transaction as payment for product and services provided in the restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e. cash, credit card, comp, players club points, and travelers check transactions, as well as other duties as assigned. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for practicing, supporting, and promoting Horseshoe Indianapolis Company-wide culture and demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to: Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, saut , frying, mixing, grilling, mixing, etc. Assist with set up and operation of multiple stations with in area, coach Cook Level I for cross utilization of labor and upward mobility opportunities Produce Stocks, Soups, Sauces as part of preparation of daily food (meal period) service Follow Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis 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. Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage. Communicate on a consistent basis with supervising Chef 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. QUALIFICATIONSHigh School Diploma or GED required. College Degree or Culinary Arts Degree is Helpful. Position requires 2 (two) years experience in the Food Service Industry as a Cook I or similar position. Position requires the ability to successfully set up and work multiple stations within outlet or area, and moderate food knowledge consisting of Cook Level I plus, sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards. 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, posses proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) as defined by hiring management. The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, 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 Horseshoe Indianapolis, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Must be able to obtain an Indiana Gaming License and/or an 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. 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
JOB SUMMARY: Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product. KEY JOB FUNCTIONS: Provides safe and wholesome food to our guests. Maintains a sanitary and organized work area. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel. Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.EDUCATION and/or EXPERIENCE: High School Diploma or equivalent preferred Specialized training in broiler cooking Minimum of 3 years as a Cook I QUALIFICATIONS: Ability to understand and respond to written order, recipes and directs in English Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed Ability to recognize different cooking oils and their cooking temperatures Ability to use knives, other hand-held instruments and other food preparation equipment Must have a sense of urgency to serve customers properly Ability to perform all duties of a Cook's Helper/Pantry Person and Cook I Ability to work unsupervised Ability to coach other cooks in a team environment Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces Knowledge of the 'mother sauces' (espagnole, veloute, b chamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant Ability to interact and communicate with internal and external guests Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance Ability to stand for 8 hours Visual range must include immediate environment Auditory range must include near and medium distances. Dexterity to use food preparation machinery Ability to use repetitive hand motion, holding and grasping Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 22, 2024
Full time
JOB SUMMARY: Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product. KEY JOB FUNCTIONS: Provides safe and wholesome food to our guests. Maintains a sanitary and organized work area. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel. Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.EDUCATION and/or EXPERIENCE: High School Diploma or equivalent preferred Specialized training in broiler cooking Minimum of 3 years as a Cook I QUALIFICATIONS: Ability to understand and respond to written order, recipes and directs in English Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed Ability to recognize different cooking oils and their cooking temperatures Ability to use knives, other hand-held instruments and other food preparation equipment Must have a sense of urgency to serve customers properly Ability to perform all duties of a Cook's Helper/Pantry Person and Cook I Ability to work unsupervised Ability to coach other cooks in a team environment Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces Knowledge of the 'mother sauces' (espagnole, veloute, b chamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant Ability to interact and communicate with internal and external guests Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance Ability to stand for 8 hours Visual range must include immediate environment Auditory range must include near and medium distances. Dexterity to use food preparation machinery Ability to use repetitive hand motion, holding and grasping Ability to tolerate extreme temperatures Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
POSITION SUMMARYCook II is responsible to support the Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. Position will be engaged in the safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, saut ing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned. in the service of guest in a restaurant environment by the greeting and seating of guests as they enter or exit the restaurant, handle money transaction as payment for product and services provided in the restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e. cash, credit card, comp, players club points, and travelers check transactions, as well as other duties as assigned. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for practicing, supporting, and promoting Horseshoe Indianapolis Company-wide culture and demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to: Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, saut , frying, mixing, grilling, mixing, etc. Assist with set up and operation of multiple stations with in area, coach Cook Level I for cross utilization of labor and upward mobility opportunities Produce Stocks, Soups, Sauces as part of preparation of daily food (meal period) service Follow Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis 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. Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage. Communicate on a consistent basis with supervising Chef 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 QUALIFICATIONSHigh School Diploma or GED required. College Degree or Culinary Arts Degree is Helpful. Position requires 2 (two) years experience in the Food Service Industry as a Cook I or similar position. Position requires the ability to successfully set up and work multiple stations within outlet or area, and moderate food knowledge consisting of Cook Level I plus, sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards. 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, posses proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) as defined by hiring management. The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, 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 Horseshoe Indianapolis, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Must be able to obtain an Indiana Gaming License and/or an 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. 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
Mar 22, 2024
Full time
POSITION SUMMARYCook II is responsible to support the Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. Position will be engaged in the safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, saut ing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned. in the service of guest in a restaurant environment by the greeting and seating of guests as they enter or exit the restaurant, handle money transaction as payment for product and services provided in the restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e. cash, credit card, comp, players club points, and travelers check transactions, as well as other duties as assigned. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for practicing, supporting, and promoting Horseshoe Indianapolis Company-wide culture and demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to: Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, saut , frying, mixing, grilling, mixing, etc. Assist with set up and operation of multiple stations with in area, coach Cook Level I for cross utilization of labor and upward mobility opportunities Produce Stocks, Soups, Sauces as part of preparation of daily food (meal period) service Follow Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis 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. Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage. Communicate on a consistent basis with supervising Chef 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 QUALIFICATIONSHigh School Diploma or GED required. College Degree or Culinary Arts Degree is Helpful. Position requires 2 (two) years experience in the Food Service Industry as a Cook I or similar position. Position requires the ability to successfully set up and work multiple stations within outlet or area, and moderate food knowledge consisting of Cook Level I plus, sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards. 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, posses proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) as defined by hiring management. The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, 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 Horseshoe Indianapolis, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Must be able to obtain an Indiana Gaming License and/or an 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. 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
POSITION SUMMARYCook II is responsible to support the Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. Position will be engaged in the safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, saut ing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned. in the service of guest in a restaurant environment by the greeting and seating of guests as they enter or exit the restaurant, handle money transaction as payment for product and services provided in the restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e. cash, credit card, comp, players club points, and travelers check transactions, as well as other duties as assigned. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for practicing, supporting, and promoting Horseshoe Indianapolis Company-wide culture and demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to: Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, saut , frying, mixing, grilling, mixing, etc. Assist with set up and operation of multiple stations with in area, coach Cook Level I for cross utilization of labor and upward mobility opportunities Produce Stocks, Soups, Sauces as part of preparation of daily food (meal period) service Follow Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis 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. Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage. Communicate on a consistent basis with supervising Chef 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. QUALIFICATIONSHigh School Diploma or GED required. College Degree or Culinary Arts Degree is Helpful. Position requires 2 (two) years experience in the Food Service Industry as a Cook I or similar position. Position requires the ability to successfully set up and work multiple stations within outlet or area, and moderate food knowledge consisting of Cook Level I plus, sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards. 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, posses proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) as defined by hiring management. The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, 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 Horseshoe Indianapolis, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Must be able to obtain an Indiana Gaming License and/or an 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. 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
Mar 22, 2024
Full time
POSITION SUMMARYCook II is responsible to support the Management in the successful production of raw and/or cooked food products for culinary operations at Horseshoe Indianapolis. Position will be engaged in the safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, saut ing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned. in the service of guest in a restaurant environment by the greeting and seating of guests as they enter or exit the restaurant, handle money transaction as payment for product and services provided in the restaurant, including server station rotation, managing wait times, clearing of tables, check transactions i.e. cash, credit card, comp, players club points, and travelers check transactions, as well as other duties as assigned. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for practicing, supporting, and promoting Horseshoe Indianapolis Company-wide culture and demonstrating Excellent Service Standards at all times. Responsibilities including but not limited to: Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, saut , frying, mixing, grilling, mixing, etc. Assist with set up and operation of multiple stations with in area, coach Cook Level I for cross utilization of labor and upward mobility opportunities Produce Stocks, Soups, Sauces as part of preparation of daily food (meal period) service Follow Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at Horseshoe Indianapolis 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. Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage. Communicate on a consistent basis with supervising Chef 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. QUALIFICATIONSHigh School Diploma or GED required. College Degree or Culinary Arts Degree is Helpful. Position requires 2 (two) years experience in the Food Service Industry as a Cook I or similar position. Position requires the ability to successfully set up and work multiple stations within outlet or area, and moderate food knowledge consisting of Cook Level I plus, sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards. 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, posses proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) as defined by hiring management. The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, 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 Horseshoe Indianapolis, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Must be able to obtain an Indiana Gaming License and/or an 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. 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
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef's requirements.ESSENTIAL JOB FUNCTIONS: Prepare, saut ed, broiled, fried, baked and grilled food items in accordance to kitchen needs. Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs. Perform preliminary preparation work in a timely manner. Ensures ingredient supply levels are accurate. Move items from shelves to carts and transport to assigned stations for restocking purposes. Maintains the required par of food items in their assigned station from support areas throughout the property. Maintains a sanitary and organized work area. Understand proper safety and health codes and regulations and maintain them regularly. Ensure all areas assigned are clean and free of debris. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Follows proper zoning procedures, returning/ storing product and equipment to designated areas. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel, chefs and managers. Verbally acknowledges chef's instructions, responds in a professional manner. Assist with any other job related duties that may be assigned. Follows management directives.QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of one year experience as a cook. Work requires a neat appearance with good personal hygiene. Work requires the ability to read, understand and follow recipes precisely. Work requires competent knowledge and compliance of local health codes.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Front-line cooks will have a great deal of direct public contact. Because this is a celebrity Chef concept, cooks will be held to a higher standard than cooks at other restaurants at this property. Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift. Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist. Work requires ability to work from a standing position for extended periods of time. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 21, 2024
Full time
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef's requirements.ESSENTIAL JOB FUNCTIONS: Prepare, saut ed, broiled, fried, baked and grilled food items in accordance to kitchen needs. Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs. Perform preliminary preparation work in a timely manner. Ensures ingredient supply levels are accurate. Move items from shelves to carts and transport to assigned stations for restocking purposes. Maintains the required par of food items in their assigned station from support areas throughout the property. Maintains a sanitary and organized work area. Understand proper safety and health codes and regulations and maintain them regularly. Ensure all areas assigned are clean and free of debris. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Follows proper zoning procedures, returning/ storing product and equipment to designated areas. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel, chefs and managers. Verbally acknowledges chef's instructions, responds in a professional manner. Assist with any other job related duties that may be assigned. Follows management directives.QUALIFICATIONS: Work requires effective communication in English, both verbal and written form in a professional manner. Work requires a minimum of one year experience as a cook. Work requires a neat appearance with good personal hygiene. Work requires the ability to read, understand and follow recipes precisely. Work requires competent knowledge and compliance of local health codes.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Front-line cooks will have a great deal of direct public contact. Because this is a celebrity Chef concept, cooks will be held to a higher standard than cooks at other restaurants at this property. Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift. Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist. Work requires ability to work from a standing position for extended periods of time. Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
POSITION SUMMARYResponsible for food production in the assigned venue. Safely prepares food items, following menu specifications and standard recipes, for service to guests. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES The Cook II must be proficient in all functions and requirements of the Cook I position. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Prepares meats and fish dishes to correct serving temperatures. Provides clear direction, instruction, and guidance to Cook I employees. Organizes and prioritize work load to meet deadlines. Responsible for production of select menu items and ingredients for the assigned restaurant. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items. Adheres to control procedure for food costs and quality. Gathers all necessary items for recipe execution. Maintains open communication with the Cook III's and Venue Chef. Prepares hot and cold sauces, soups, and stews. Prepares quantities based on the direction of the Cook III. Interacts with guests in a friendly manner, informs of station offerings. To encourage and abide by all health department codes and hand washing guidelines. Understands and follows all time and temperature control rules. Responsible for interacting with guests, and displaying excellent guest service. Ensure safety and security of employees and guests. Maintains a neat and clean working area. Other duties as assignedMISCELLANEOUS This position reports directly to the Cook III for daily operations. Overall responsible to the Chef/Kitchen Manager. This position does not have any direct reports. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Following department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By meeting taste and quality expectations set by the Chef. By maintaining a clean and organized station.Keeps menu items fresh in appearance. Through guest service and guest satisfaction programs. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties.QUALIFICATIONS Essential Education, Training, and Experience The Cook II must be proficient in all functions and requirements of the Cook I position. Requires reading and writing for recipes and labeling. Previous cooking experience is required. Must complete and pass all required company training programs. Desirable Education, Training, and Experience High school diploma or GED equivalent. Successful completion or enrollment in certified culinary classes. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands 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 successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting NP Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Pushing/Pulling F Depth Perception O Color Vision C Far Vision O Talking F Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The 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 successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office NP Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Mar 14, 2024
Full time
POSITION SUMMARYResponsible for food production in the assigned venue. Safely prepares food items, following menu specifications and standard recipes, for service to guests. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES The Cook II must be proficient in all functions and requirements of the Cook I position. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Prepares meats and fish dishes to correct serving temperatures. Provides clear direction, instruction, and guidance to Cook I employees. Organizes and prioritize work load to meet deadlines. Responsible for production of select menu items and ingredients for the assigned restaurant. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items. Adheres to control procedure for food costs and quality. Gathers all necessary items for recipe execution. Maintains open communication with the Cook III's and Venue Chef. Prepares hot and cold sauces, soups, and stews. Prepares quantities based on the direction of the Cook III. Interacts with guests in a friendly manner, informs of station offerings. To encourage and abide by all health department codes and hand washing guidelines. Understands and follows all time and temperature control rules. Responsible for interacting with guests, and displaying excellent guest service. Ensure safety and security of employees and guests. Maintains a neat and clean working area. Other duties as assignedMISCELLANEOUS This position reports directly to the Cook III for daily operations. Overall responsible to the Chef/Kitchen Manager. This position does not have any direct reports. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Following department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By meeting taste and quality expectations set by the Chef. By maintaining a clean and organized station.Keeps menu items fresh in appearance. Through guest service and guest satisfaction programs. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties.QUALIFICATIONS Essential Education, Training, and Experience The Cook II must be proficient in all functions and requirements of the Cook I position. Requires reading and writing for recipes and labeling. Previous cooking experience is required. Must complete and pass all required company training programs. Desirable Education, Training, and Experience High school diploma or GED equivalent. Successful completion or enrollment in certified culinary classes. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands 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 successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting NP Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Pushing/Pulling F Depth Perception O Color Vision C Far Vision O Talking F Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The 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 successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office NP Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
POSITION SUMMARYSafely prepares food items, following menu specifications and standard recipes, for service to guests in all outlets. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Monitors assigned station assists in production of select menu items and ingredients for the station. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble all outlets food. Adheres to control procedure for food costs and quality. Interacts with guests in a friendly manner, informs of station offerings. To encourage and abide by all health department codes and hand washing guidelines. Understands and follows all time and temperature control rules. Ensures all food is properly labeled and stored per departmental guidelines. Utilizes FIFO system when storing goods and menu items. Responsible for interacting with guests, and displaying excellent guest service. Ensure safety and security of employees and guests. Maintains a neat and clean working area. Other duties as assignedMISCELLANEOUS This position reports directly to the Cook III for daily operations. Overall responsible to the Chef/Kitchen Manager. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Following department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By maintaining a clean and organized station to our guests. Keeps menu items fresh in appearance on the buffet lines. Through guest service and guest satisfaction programs. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties.QUALIFICATIONS Essential Education, Training, and Experience Requires reading and writing for recipes and labeling. Must complete and pass all required company training programs. High school diploma or GED equivalent. Previous food & beverage experience in a high volume kitchen. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands 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 successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting NP Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Talking F Depth Perception O Color Vision C Far Vision O Pushing/Pulling F Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The 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 successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office NP Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Mar 14, 2024
Full time
POSITION SUMMARYSafely prepares food items, following menu specifications and standard recipes, for service to guests in all outlets. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Monitors assigned station assists in production of select menu items and ingredients for the station. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble all outlets food. Adheres to control procedure for food costs and quality. Interacts with guests in a friendly manner, informs of station offerings. To encourage and abide by all health department codes and hand washing guidelines. Understands and follows all time and temperature control rules. Ensures all food is properly labeled and stored per departmental guidelines. Utilizes FIFO system when storing goods and menu items. Responsible for interacting with guests, and displaying excellent guest service. Ensure safety and security of employees and guests. Maintains a neat and clean working area. Other duties as assignedMISCELLANEOUS This position reports directly to the Cook III for daily operations. Overall responsible to the Chef/Kitchen Manager. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Following department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By maintaining a clean and organized station to our guests. Keeps menu items fresh in appearance on the buffet lines. Through guest service and guest satisfaction programs. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties.QUALIFICATIONS Essential Education, Training, and Experience Requires reading and writing for recipes and labeling. Must complete and pass all required company training programs. High school diploma or GED equivalent. Previous food & beverage experience in a high volume kitchen. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands 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 successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting NP Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Talking F Depth Perception O Color Vision C Far Vision O Pushing/Pulling F Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The 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 successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office NP Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
JOB SUMMARY:Prepares food, including hot entrees, to specifications in an accurate and timely manner to provide guests with a quality product. Assists in the preparation of menu items by chopping vegetables, making salads, soups, sauces and putting together entrees. JOB DUTIES: Deliver internal and external guest service to Horseshoe Standards. Prepare a variety of foods according to customers' orders and/or chefs' instructions Wash, peel and/or cut various foods to prepare for cooking or serving. Responsible for production of select menu items and ingredients for the restaurant. Observes Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Completion of assigned tasks as written on prep sheet.QUALIFICATIONS: 2+ years experience in food preparation and food knowledge or equivalent education/certification. Must be proficient in working in at least 1 area of the kitchen. Including Production, Butchering, Grill/ Broiler/ Saut , Fry and Garde Manger / Pantry stations. Must successfully complete Serv-Safe training Requires reading and writing proficiency for recipes and labeling. Ability to effectively communicates with other team members, including service and kitchen maintenance personnel.
Mar 07, 2024
Full time
JOB SUMMARY:Prepares food, including hot entrees, to specifications in an accurate and timely manner to provide guests with a quality product. Assists in the preparation of menu items by chopping vegetables, making salads, soups, sauces and putting together entrees. JOB DUTIES: Deliver internal and external guest service to Horseshoe Standards. Prepare a variety of foods according to customers' orders and/or chefs' instructions Wash, peel and/or cut various foods to prepare for cooking or serving. Responsible for production of select menu items and ingredients for the restaurant. Observes Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Completion of assigned tasks as written on prep sheet.QUALIFICATIONS: 2+ years experience in food preparation and food knowledge or equivalent education/certification. Must be proficient in working in at least 1 area of the kitchen. Including Production, Butchering, Grill/ Broiler/ Saut , Fry and Garde Manger / Pantry stations. Must successfully complete Serv-Safe training Requires reading and writing proficiency for recipes and labeling. Ability to effectively communicates with other team members, including service and kitchen maintenance personnel.
POSITION SUMMARYResponsible for food production in the assigned venue. Provides daily instruction and assignments to staff. Safely prepares food items, following menu specifications and standard recipes, for service to guests. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES The Cook III must be proficient in all functions and requirements of the Cook II position. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Organizes staff, and delegates work assignments/tasks appropriately. Responsible for opening and closing the kitchen/restaurant properly. Conducts the daily shift meetings. Communicates expected business levels and productions quantities to staff. Monitors staff to be in compliance of all regulations, safety guidelines, and company policies and procedures. Provides clear direction, instruction, guidance, and training to kitchen staff. Organizes and prioritize work and meet deadlines. Responsible for production of select menu items and ingredients for the restaurant. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items. Prepares written food requisitions for supplies and food items for production in the work station. Adheres to control procedures for food costs and quality. Gathers all necessary items for recipe execution. Maintains open communication with the Venue Chef. Prepares compound sauces and derivatives of the mother sauces. Interacts with guests in a friendly manner, informs of station offerings. Fields any questions or complaints. Encourages and abides by all health department codes and hand washing guidelines. Monitors time and temperature control rules. Responsible for interacting with guests, and displaying excellent guest service. Ensures safety and security of employees and guests. Maintains a neat and clean working area. Communicates with other shift leads to maintain a smooth transition for overall success. Other duties as assignedMISCELLANEOUS Follows department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By meeting taste and quality expectations set by the Chef. By maintaining a clean and organized kitchen. Presenting a complete menu for our guests. Maintains appropriate appearance and quality throughout the shift. Through guest service and guest satisfaction programs. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties. QUALIFICATIONS Essential Education, Training, and Experience High school diploma or GED equivalent. Requires three years minimum experience in food preparation and food knowledge. The Cook III must be proficient in all functions and requirements of the Cook II position. Must successfully complete Serv-Safe training per departmental guidelines. Requires reading and writing proficiency for recipes and labeling. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. Must complete and pass all required company training programs. Desirable Education, Training, and Experience Successful completion of a 2-year culinary degree or certificate. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must possess strong interpersonal, written, and oral English communication skills. Must demonstrate a proven track record of providing outstanding guest service. Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands 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 successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting O Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Talking F Depth Perception O Color Vision C Far Vision O Pushing/Pulling O Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The 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 successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office O Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Mar 04, 2024
Full time
POSITION SUMMARYResponsible for food production in the assigned venue. Provides daily instruction and assignments to staff. Safely prepares food items, following menu specifications and standard recipes, for service to guests. Must strive for picture perfect plate presentation, guest interaction, ensures freshness of food offerings. RESPONSIBILITIES The Cook III must be proficient in all functions and requirements of the Cook II position. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Organizes staff, and delegates work assignments/tasks appropriately. Responsible for opening and closing the kitchen/restaurant properly. Conducts the daily shift meetings. Communicates expected business levels and productions quantities to staff. Monitors staff to be in compliance of all regulations, safety guidelines, and company policies and procedures. Provides clear direction, instruction, guidance, and training to kitchen staff. Organizes and prioritize work and meet deadlines. Responsible for production of select menu items and ingredients for the restaurant. Actively participates with staff to cook, prepare, dish-up, garnish, and assemble menu items. Prepares written food requisitions for supplies and food items for production in the work station. Adheres to control procedures for food costs and quality. Gathers all necessary items for recipe execution. Maintains open communication with the Venue Chef. Prepares compound sauces and derivatives of the mother sauces. Interacts with guests in a friendly manner, informs of station offerings. Fields any questions or complaints. Encourages and abides by all health department codes and hand washing guidelines. Monitors time and temperature control rules. Responsible for interacting with guests, and displaying excellent guest service. Ensures safety and security of employees and guests. Maintains a neat and clean working area. Communicates with other shift leads to maintain a smooth transition for overall success. Other duties as assignedMISCELLANEOUS Follows department and company policies and procedures. Through achievement of performance goals and both verbal and documented expectations. By meeting taste and quality expectations set by the Chef. By maintaining a clean and organized kitchen. Presenting a complete menu for our guests. Maintains appropriate appearance and quality throughout the shift. Through guest service and guest satisfaction programs. Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and guest service skills. Displays proper use of all tools and equipment in the kitchen and restaurant area. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment. Accuracy in completing assigned duties. QUALIFICATIONS Essential Education, Training, and Experience High school diploma or GED equivalent. Requires three years minimum experience in food preparation and food knowledge. The Cook III must be proficient in all functions and requirements of the Cook II position. Must successfully complete Serv-Safe training per departmental guidelines. Requires reading and writing proficiency for recipes and labeling. Previous experience working with customers. Knowledge of PPE (Personal Protective Equipment) and sanitation laws. Must complete and pass all required company training programs. Desirable Education, Training, and Experience Successful completion of a 2-year culinary degree or certificate. MENTAL AND PHYSICAL DEMANDS & WORK ENVIRONMENT Must possess strong interpersonal, written, and oral English communication skills. Must demonstrate a proven track record of providing outstanding guest service. Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests and fellow team members. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members and guests. The physical demands 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 successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing NP Kneeling O Reaching F Walking F Balancing NP Crouching O Handling F Sitting O Stooping O Crawling O Feeling O Tasting/Smelling O Field of Vision C Near Vision O Talking F Depth Perception O Color Vision C Far Vision O Pushing/Pulling O Lifting up to 60 lbs. O Vision Focus O Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The 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 successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather O Kitchen C Moving Parts O Vibrations O Extreme Cold O Restaurant C Electricity F Bright Lights O Extreme Heat F Casino O Toxic Chemicals O Noise C Wet or Humid C Office O Other: Smoke F NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.JOB SUMMARY: Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product.KEY JOB FUNCTIONS: Provides safe and wholesome food to our guests. Maintains a sanitary and organized work area. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel. Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.EDUCATION and/or EXPERIENCE: High School Diploma or equivalent preferred Specialized training in broiler cooking Minimum of 3 years as a Cook IQUALIFICATIONS: Ability to understand and respond to written order, recipes and directs in English. Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed. Ability to recognize different cooking oils and their cooking temperatures Ability to use knives, other hand-held instruments and other food preparation equipment Must have a sense of urgency to serve customers properly Ability to perform all duties of a Cook's Helper/Pantry Person and Cook I Ability to work unsupervised Ability to coach other cooks in a team environment Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces Knowledge of the 'mother sauces' (espagnole, veloute, b chamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant Ability to interact and communicate with internal and external guests Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures.PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance Ability to stand for 8 hours Visual range must include immediate environment Auditory range must include near and medium distances. Dexterity to use food preparation machinery Ability to use repetitive hand motion, holding and grasping Ability to tolerate extreme temperaturesPositions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 02, 2024
Full time
Located along Lake Tahoe in the Sierra Nevada, Harrah's and Harveys Lake Tahoe properties are the premier employer of choice. Here are just a few perks of working for Caesars Entertainment, the largest casino-entertainment company in the US. Professional and leadership development Paid breaks and a free meal during each shift PTO/FTO Access to the on-site team member gym Health and Wellness benefits after 90 days of service On-site Wellness Center and monthly health and wellness initiatives Employee Assistance Program Robust educational benefits, including tuition assistance, student loan repayment options, and access to Caesars University Optional 401(k) plan eligibility after 90 days of service Sign on bonus for select positions Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, 'Create the Extraordinary'. Our vision, 'Create spectacular worlds that immerse, inspire and connect you'. We don't perform magic; we create it with excellence. '. If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.JOB SUMMARY: Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product.KEY JOB FUNCTIONS: Provides safe and wholesome food to our guests. Maintains a sanitary and organized work area. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel. Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.EDUCATION and/or EXPERIENCE: High School Diploma or equivalent preferred Specialized training in broiler cooking Minimum of 3 years as a Cook IQUALIFICATIONS: Ability to understand and respond to written order, recipes and directs in English. Ability to work flexible time periods as required of a cook in a resort environment as well as be flexible enough to work in multiple outlets as needed. Ability to recognize different cooking oils and their cooking temperatures Ability to use knives, other hand-held instruments and other food preparation equipment Must have a sense of urgency to serve customers properly Ability to perform all duties of a Cook's Helper/Pantry Person and Cook I Ability to work unsupervised Ability to coach other cooks in a team environment Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces Knowledge of the 'mother sauces' (espagnole, veloute, b chamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment Additional skills required: theme, cuisine or cooking style of the assigned kitchen or restaurant Ability to interact and communicate with internal and external guests Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures.PHYSICAL, MENTAL and ENVIRONMENTAL DEMANDS: Ability to correctly lift and transport objects weighing up to 50 lbs. Ability to work a minimum of 8 hours with appropriate mobility and endurance Ability to stand for 8 hours Visual range must include immediate environment Auditory range must include near and medium distances. Dexterity to use food preparation machinery Ability to use repetitive hand motion, holding and grasping Ability to tolerate extreme temperaturesPositions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Description The Department of Youth Services (DYS) is the juvenile justice agency for the Commonwealth of Massachusetts. We work with young people who are detained or committed and provide detention, custody, diagnosis, education, and support to young people ages 12-21. Most of the youth served are between the ages of 14 and 18. The Department promotes positive change for the youth committed to our care and has been on the forefront of de-institutionalization, in part, by providing adolescent-focused rehabilitation to youth in residential treatment. The Department of Youth Services employs staff in various professions and backgrounds to engage young people in strategies that support positive youth development. As a key member of the residential team, direct-care staff must monitor and provide on-site and immediate intervention of DYS youth in our residential facilities. For additional information about the Department of Youth Services and its programs please watch: Incumbents of positions in this series oversee food service activities, including the preparation and serving of food, plan menus, and evaluate prepared food for proper quality and quantity. Inspect food service areas; make recommendations to superiors concerning food service activities. The Department of Youth Services (DYS) is seeking a dynamic, experienced, person to fill the role of Food Service Supervisor at the Zara Cisco Brough Center located at 288 Lyman Street in Westborough, MA. Duties and Responsibilities (these duties are a general summary and not all inclusive): Oversee food service activities including the preparation and serving of food; evaluates prepared food to ensure that the quality and quantity meet established standards. Plan menus for cafeteria by consulting with dietitians and others to ensure meals served are ample in quantity and nutritionally sound. Inspect food services areas to ensure compliance with acceptable food service practice and application sanitation codes and safety standards; overseas cleaning of cafeteria. Ensure sufficient resources for efficient services by making recommendations to superiors concerning food service activities, including the purchase of supplies and equipment and improved policies and practices related to the purchase, storage, preparation and serving of food, etc. Maintain records of food service operations including food costs and the use for cost control purposes. Make recommendations for cafeteria budget by projecting personnel, food and equipment costs. Perform related duties such as interviewing applicants for employment, providing for the orientation and on the job training of subordinates and attending and conducting meetings. Preferred Qualifications: Knowledge of the principles and practices of food service management, including terminology in connection with large scale food service operations. Knowledge of the standard methods and techniques used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the safety and sanitation practices and procedures followed in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the types and methods of the uses of utensils and equipment used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the effects of time, temperature and weather conditions on food. Knowledge of the proper quality, appearance and condition of food. Along with the principles and methods of inventory control of supplies and equipment. Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished, the capabilities of subordinates and available resources; controlling work through periodic reviews and/or evaluations; determining subordinates training needs and providing or arranging for such trainings. Motivating subordinates to work effectively; determining the need for disciplinary action and either recommending or initiating disciplinary action. Ability to understand and apple the laws, rules, regulations, policies, procedures, specifications, standards and guidelines governing assigned unit activities. Ability to judge the proper quality, appearance and condition of foods by sensory observation. Ability to read and interpret weights and measures tables, as well as perform arithmetic computations to determine percentages, ratios and proportions. Ability to give oral and written instructions in a precise and understandable manner. Schedule: 6:00 AM - 2:00 PM, with Sundays and Mondays off. Pre-Offer Process: Pre-Employment Requirements: Candidates must pass a pre-employment screening which includes: 1) Drug Screening; 2) Psychological Screening; 3) Medical Examination; and 4) Physical Abilities Test (PAT) for direct care positions. If you would like more information, please log on to the DYS website to access detailed information on the Pre-Employment process. A criminal background check will be completed on the recommended candidate as required by the regulations set forth by the Executive Office of Health and Human Services prior to the candidate being hired. For more information, please visit and click on "Information for Job Applicants". Education, licensure and certifications will be verified in accordance with the Human Resources Division's Hiring Guidelines. Education and license/certification information provided by the selected candidate(s) is subject to the Massachusetts Public Records Law and may be published on the Commonwealth's website. If you require assistance with the application/interview process and would like to request an ADA accommodation, please click on the link and complete the For questions, please contact the Office of Human Resources at 1- and select option . Qualifications First consideration will be given to those applicants that apply within the first 14 days. Minimum Entrance Requirements: Applicants must have at least (A) four years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution and (B) of which at least one year must have been in a supervisory capacity, or (C) any equivalent combination of the required experience and the substitutions below. Substitutions: I. An Associate's degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of one year of the required (A) experience. II. A Bachelor's or higher degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of two years of the required (A) experience. III. A diploma or certificate from a recognized trade, technical or vocational school, at the high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required (A) experience. Education toward such a degree will be prorated on the basis of the proportion of the requirements actually completed. NOTE: Educational substitutions will only be permitted for a maximum of two years of the required (A) experience. No substitutions will be permitted for the required (B) experience. Special Requirements: None. Comprehensive Benefits When you embark on a career with the Commonwealth, you are offered an outstanding suite of employee benefits that add to the overall value of your compensation package. We take pride in providing a work experience that supports you, your loved ones, and your future. Want the specifics? Title 101 CMR 23.00 ("Regulation") requires certain agency staff to have received the COVID-19 vaccination and Influenza vaccination, or have taken required mitigation measures, to prevent viral infection and transmission in State Hospitals and State Congregate Care Facilities. The Regulation applies to this position. Successful candidates will be required to acknowledge and attest to your vaccination status for both COVID-19 and Influenza. An Equal Opportunity / Affirmative Action Employer. Females, minorities, veterans, and persons with disabilities are strongly encouraged to apply. The Commonwealth is an Equal Opportunity Employer and does not discriminate on the basis of race, religion, color, sex, gender identity or expression, sexual orientation, age, disability, national origin, veteran status, or any other basis covered by appropriate law. Research suggests that qualified women, Black, Indigenous, and Persons of Color (BIPOC) may self-select out of opportunities if they don't meet 100% of the job requirements. We encourage individuals who believe they have the skills necessary to thrive to apply for this role. Official Title: Food Service Supervisor I Primary Location: United States-Massachusetts-Westborough-PO 288-Lyman St Job: Food Services Agency: Department of Youth Services Schedule: Full-time Shift: Day Job Posting: Mar 25, 2024, 1:46:33 PM Number of Openings: 1 Salary: 64,949.30 - 92,874.60 Yearly If you have Diversity, Affirmative Action or Equal Employment Opportunity questions or need a Reasonable Accommodation, please contact Diversity Officer / ADA Coordinator: Natasha click apply for full job details
Mar 28, 2024
Full time
Description The Department of Youth Services (DYS) is the juvenile justice agency for the Commonwealth of Massachusetts. We work with young people who are detained or committed and provide detention, custody, diagnosis, education, and support to young people ages 12-21. Most of the youth served are between the ages of 14 and 18. The Department promotes positive change for the youth committed to our care and has been on the forefront of de-institutionalization, in part, by providing adolescent-focused rehabilitation to youth in residential treatment. The Department of Youth Services employs staff in various professions and backgrounds to engage young people in strategies that support positive youth development. As a key member of the residential team, direct-care staff must monitor and provide on-site and immediate intervention of DYS youth in our residential facilities. For additional information about the Department of Youth Services and its programs please watch: Incumbents of positions in this series oversee food service activities, including the preparation and serving of food, plan menus, and evaluate prepared food for proper quality and quantity. Inspect food service areas; make recommendations to superiors concerning food service activities. The Department of Youth Services (DYS) is seeking a dynamic, experienced, person to fill the role of Food Service Supervisor at the Zara Cisco Brough Center located at 288 Lyman Street in Westborough, MA. Duties and Responsibilities (these duties are a general summary and not all inclusive): Oversee food service activities including the preparation and serving of food; evaluates prepared food to ensure that the quality and quantity meet established standards. Plan menus for cafeteria by consulting with dietitians and others to ensure meals served are ample in quantity and nutritionally sound. Inspect food services areas to ensure compliance with acceptable food service practice and application sanitation codes and safety standards; overseas cleaning of cafeteria. Ensure sufficient resources for efficient services by making recommendations to superiors concerning food service activities, including the purchase of supplies and equipment and improved policies and practices related to the purchase, storage, preparation and serving of food, etc. Maintain records of food service operations including food costs and the use for cost control purposes. Make recommendations for cafeteria budget by projecting personnel, food and equipment costs. Perform related duties such as interviewing applicants for employment, providing for the orientation and on the job training of subordinates and attending and conducting meetings. Preferred Qualifications: Knowledge of the principles and practices of food service management, including terminology in connection with large scale food service operations. Knowledge of the standard methods and techniques used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the safety and sanitation practices and procedures followed in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the types and methods of the uses of utensils and equipment used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the effects of time, temperature and weather conditions on food. Knowledge of the proper quality, appearance and condition of food. Along with the principles and methods of inventory control of supplies and equipment. Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished, the capabilities of subordinates and available resources; controlling work through periodic reviews and/or evaluations; determining subordinates training needs and providing or arranging for such trainings. Motivating subordinates to work effectively; determining the need for disciplinary action and either recommending or initiating disciplinary action. Ability to understand and apple the laws, rules, regulations, policies, procedures, specifications, standards and guidelines governing assigned unit activities. Ability to judge the proper quality, appearance and condition of foods by sensory observation. Ability to read and interpret weights and measures tables, as well as perform arithmetic computations to determine percentages, ratios and proportions. Ability to give oral and written instructions in a precise and understandable manner. Schedule: 6:00 AM - 2:00 PM, with Sundays and Mondays off. Pre-Offer Process: Pre-Employment Requirements: Candidates must pass a pre-employment screening which includes: 1) Drug Screening; 2) Psychological Screening; 3) Medical Examination; and 4) Physical Abilities Test (PAT) for direct care positions. If you would like more information, please log on to the DYS website to access detailed information on the Pre-Employment process. A criminal background check will be completed on the recommended candidate as required by the regulations set forth by the Executive Office of Health and Human Services prior to the candidate being hired. For more information, please visit and click on "Information for Job Applicants". Education, licensure and certifications will be verified in accordance with the Human Resources Division's Hiring Guidelines. Education and license/certification information provided by the selected candidate(s) is subject to the Massachusetts Public Records Law and may be published on the Commonwealth's website. If you require assistance with the application/interview process and would like to request an ADA accommodation, please click on the link and complete the For questions, please contact the Office of Human Resources at 1- and select option . Qualifications First consideration will be given to those applicants that apply within the first 14 days. Minimum Entrance Requirements: Applicants must have at least (A) four years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution and (B) of which at least one year must have been in a supervisory capacity, or (C) any equivalent combination of the required experience and the substitutions below. Substitutions: I. An Associate's degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of one year of the required (A) experience. II. A Bachelor's or higher degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of two years of the required (A) experience. III. A diploma or certificate from a recognized trade, technical or vocational school, at the high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required (A) experience. Education toward such a degree will be prorated on the basis of the proportion of the requirements actually completed. NOTE: Educational substitutions will only be permitted for a maximum of two years of the required (A) experience. No substitutions will be permitted for the required (B) experience. Special Requirements: None. Comprehensive Benefits When you embark on a career with the Commonwealth, you are offered an outstanding suite of employee benefits that add to the overall value of your compensation package. We take pride in providing a work experience that supports you, your loved ones, and your future. Want the specifics? Title 101 CMR 23.00 ("Regulation") requires certain agency staff to have received the COVID-19 vaccination and Influenza vaccination, or have taken required mitigation measures, to prevent viral infection and transmission in State Hospitals and State Congregate Care Facilities. The Regulation applies to this position. Successful candidates will be required to acknowledge and attest to your vaccination status for both COVID-19 and Influenza. An Equal Opportunity / Affirmative Action Employer. Females, minorities, veterans, and persons with disabilities are strongly encouraged to apply. The Commonwealth is an Equal Opportunity Employer and does not discriminate on the basis of race, religion, color, sex, gender identity or expression, sexual orientation, age, disability, national origin, veteran status, or any other basis covered by appropriate law. Research suggests that qualified women, Black, Indigenous, and Persons of Color (BIPOC) may self-select out of opportunities if they don't meet 100% of the job requirements. We encourage individuals who believe they have the skills necessary to thrive to apply for this role. Official Title: Food Service Supervisor I Primary Location: United States-Massachusetts-Westborough-PO 288-Lyman St Job: Food Services Agency: Department of Youth Services Schedule: Full-time Shift: Day Job Posting: Mar 25, 2024, 1:46:33 PM Number of Openings: 1 Salary: 64,949.30 - 92,874.60 Yearly If you have Diversity, Affirmative Action or Equal Employment Opportunity questions or need a Reasonable Accommodation, please contact Diversity Officer / ADA Coordinator: Natasha click apply for full job details
The Department of Youth Services (DYS) is the juvenile justice agency for the Commonwealth of Massachusetts. We work with young people who are detained or committed and provide detention, custody, diagnosis, education, and support to young people ages 12-21. Most of the youth served are between the ages of 14 and 18. The Department promotes positive change for the youth committed to our care and has been on the forefront of de-institutionalization, in part, by providing adolescent-focused rehabilitation to youth in residential treatment. The Department of Youth Services employs staff in various professions and backgrounds to engage young people in strategies that support positive youth development. As a key member of the residential team, direct-care staff must monitor and provide on-site and immediate intervention of DYS youth in our residential facilities. For additional information about the Department of Youth Services and its programs please watch: Incumbents of positions in this series oversee food service activities, including the preparation and serving of food, plan menus, and evaluate prepared food for proper quality and quantity. Inspect food service areas; make recommendations to superiors concerning food service activities. The Department of Youth Services (DYS) is seeking a dynamic, experienced, person to fill the role of Food Service Supervisor at the Zara Cisco Brough Center located at 288 Lyman Street in Westborough, MA. Duties and Responsibilities (these duties are a general summary and not all inclusive): Oversee food service activities including the preparation and serving of food; evaluates prepared food to ensure that the quality and quantity meet established standards. Plan menus for cafeteria by consulting with dietitians and others to ensure meals served are ample in quantity and nutritionally sound. Inspect food services areas to ensure compliance with acceptable food service practice and application sanitation codes and safety standards; overseas cleaning of cafeteria. Ensure sufficient resources for efficient services by making recommendations to superiors concerning food service activities, including the purchase of supplies and equipment and improved policies and practices related to the purchase, storage, preparation and serving of food, etc. Maintain records of food service operations including food costs and the use for cost control purposes. Make recommendations for cafeteria budget by projecting personnel, food and equipment costs. Perform related duties such as interviewing applicants for employment, providing for the orientation and on the job training of subordinates and attending and conducting meetings. Preferred Qualifications: Knowledge of the principles and practices of food service management, including terminology in connection with large scale food service operations. Knowledge of the standard methods and techniques used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the safety and sanitation practices and procedures followed in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the types and methods of the uses of utensils and equipment used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the effects of time, temperature and weather conditions on food. Knowledge of the proper quality, appearance and condition of food. Along with the principles and methods of inventory control of supplies and equipment. Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished, the capabilities of subordinates and available resources; controlling work through periodic reviews and/or evaluations; determining subordinates training needs and providing or arranging for such trainings. Motivating subordinates to work effectively; determining the need for disciplinary action and either recommending or initiating disciplinary action. Ability to understand and apple the laws, rules, regulations, policies, procedures, specifications, standards and guidelines governing assigned unit activities. Ability to judge the proper quality, appearance and condition of foods by sensory observation. Ability to read and interpret weights and measures tables, as well as perform arithmetic computations to determine percentages, ratios and proportions. Ability to give oral and written instructions in a precise and understandable manner. Schedule: 6:00 AM - 2:00 PM, with Sundays and Mondays off. Pre-Offer Process: Pre-Employment Requirements: Candidates must pass a pre-employment screening which includes: 1) Drug Screening; 2) Psychological Screening; 3) Medical Examination; and 4) Physical Abilities Test (PAT) for direct care positions. If you would like more information, please log on to the DYS website to access detailed information on the Pre-Employment process. A criminal background check will be completed on the recommended candidate as required by the regulations set forth by the Executive Office of Health and Human Services prior to the candidate being hired. For more information, please visit and click on "Information for Job Applicants". Education, licensure and certifications will be verified in accordance with the Human Resources Division's Hiring Guidelines. Education and license/certification information provided by the selected candidate(s) is subject to the Massachusetts Public Records Law and may be published on the Commonwealth's website. If you require assistance with the application/interview process and would like to request an ADA accommodation, please click on the link and complete the ADA Reasonable Accommodation Online Request Form For questions, please contact the Office of Human Resources at 1- and select option . Qualifications: First consideration will be given to those applicants that apply within the first 14 days. Minimum Entrance Requirements: Applicants must have at least (A) four years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution and (B) of which at least one year must have been in a supervisory capacity, or (C) any equivalent combination of the required experience and the substitutions below. Substitutions: I. An Associate's degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of one year of the required (A) experience. II. A Bachelor's or higher degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of two years of the required (A) experience. III. A diploma or certificate from a recognized trade, technical or vocational school, at the high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required (A) experience. Education toward such a degree will be prorated on the basis of the proportion of the requirements actually completed. NOTE: Educational substitutions will only be permitted for a maximum of two years of the required (A) experience. No substitutions will be permitted for the required (B) experience. Special Requirements: None. Comprehensive Benefits When you embark on a career with the Commonwealth, you are offered an outstanding suite of employee benefits that add to the overall value of your compensation package. We take pride in providing a work experience that supports you, your loved ones, and your future. Want the specifics? Explore our Employee Benefits and Rewards! Title 101 CMR 23.00 ("Regulation") requires certain agency staff to have received the COVID-19 vaccination and Influenza vaccination, or have taken required mitigation measures, to prevent viral infection and transmission in State Hospitals and State Congregate Care Facilities. The Regulation applies to this position. Successful candidates will be required to acknowledge and attest to your vaccination status for both COVID-19 and Influenza. An Equal Opportunity / Affirmative Action Employer. Females, minorities, veterans, and persons with disabilities are strongly encouraged to apply. The Commonwealth is an Equal Opportunity Employer and does not discriminate on the basis of race, religion, color, sex, gender identity or expression, sexual orientation, age, disability, national origin, veteran status, or any other basis covered by appropriate law. Research suggests that qualified women, Black, Indigenous, and Persons of Color (BIPOC) may self-select out of opportunities if they don't meet 100% of the job requirements. We encourage individuals who believe they have the skills necessary to thrive to apply for this role.
Mar 27, 2024
Full time
The Department of Youth Services (DYS) is the juvenile justice agency for the Commonwealth of Massachusetts. We work with young people who are detained or committed and provide detention, custody, diagnosis, education, and support to young people ages 12-21. Most of the youth served are between the ages of 14 and 18. The Department promotes positive change for the youth committed to our care and has been on the forefront of de-institutionalization, in part, by providing adolescent-focused rehabilitation to youth in residential treatment. The Department of Youth Services employs staff in various professions and backgrounds to engage young people in strategies that support positive youth development. As a key member of the residential team, direct-care staff must monitor and provide on-site and immediate intervention of DYS youth in our residential facilities. For additional information about the Department of Youth Services and its programs please watch: Incumbents of positions in this series oversee food service activities, including the preparation and serving of food, plan menus, and evaluate prepared food for proper quality and quantity. Inspect food service areas; make recommendations to superiors concerning food service activities. The Department of Youth Services (DYS) is seeking a dynamic, experienced, person to fill the role of Food Service Supervisor at the Zara Cisco Brough Center located at 288 Lyman Street in Westborough, MA. Duties and Responsibilities (these duties are a general summary and not all inclusive): Oversee food service activities including the preparation and serving of food; evaluates prepared food to ensure that the quality and quantity meet established standards. Plan menus for cafeteria by consulting with dietitians and others to ensure meals served are ample in quantity and nutritionally sound. Inspect food services areas to ensure compliance with acceptable food service practice and application sanitation codes and safety standards; overseas cleaning of cafeteria. Ensure sufficient resources for efficient services by making recommendations to superiors concerning food service activities, including the purchase of supplies and equipment and improved policies and practices related to the purchase, storage, preparation and serving of food, etc. Maintain records of food service operations including food costs and the use for cost control purposes. Make recommendations for cafeteria budget by projecting personnel, food and equipment costs. Perform related duties such as interviewing applicants for employment, providing for the orientation and on the job training of subordinates and attending and conducting meetings. Preferred Qualifications: Knowledge of the principles and practices of food service management, including terminology in connection with large scale food service operations. Knowledge of the standard methods and techniques used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the safety and sanitation practices and procedures followed in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the types and methods of the uses of utensils and equipment used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the effects of time, temperature and weather conditions on food. Knowledge of the proper quality, appearance and condition of food. Along with the principles and methods of inventory control of supplies and equipment. Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished, the capabilities of subordinates and available resources; controlling work through periodic reviews and/or evaluations; determining subordinates training needs and providing or arranging for such trainings. Motivating subordinates to work effectively; determining the need for disciplinary action and either recommending or initiating disciplinary action. Ability to understand and apple the laws, rules, regulations, policies, procedures, specifications, standards and guidelines governing assigned unit activities. Ability to judge the proper quality, appearance and condition of foods by sensory observation. Ability to read and interpret weights and measures tables, as well as perform arithmetic computations to determine percentages, ratios and proportions. Ability to give oral and written instructions in a precise and understandable manner. Schedule: 6:00 AM - 2:00 PM, with Sundays and Mondays off. Pre-Offer Process: Pre-Employment Requirements: Candidates must pass a pre-employment screening which includes: 1) Drug Screening; 2) Psychological Screening; 3) Medical Examination; and 4) Physical Abilities Test (PAT) for direct care positions. If you would like more information, please log on to the DYS website to access detailed information on the Pre-Employment process. A criminal background check will be completed on the recommended candidate as required by the regulations set forth by the Executive Office of Health and Human Services prior to the candidate being hired. For more information, please visit and click on "Information for Job Applicants". Education, licensure and certifications will be verified in accordance with the Human Resources Division's Hiring Guidelines. Education and license/certification information provided by the selected candidate(s) is subject to the Massachusetts Public Records Law and may be published on the Commonwealth's website. If you require assistance with the application/interview process and would like to request an ADA accommodation, please click on the link and complete the ADA Reasonable Accommodation Online Request Form For questions, please contact the Office of Human Resources at 1- and select option . Qualifications: First consideration will be given to those applicants that apply within the first 14 days. Minimum Entrance Requirements: Applicants must have at least (A) four years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution and (B) of which at least one year must have been in a supervisory capacity, or (C) any equivalent combination of the required experience and the substitutions below. Substitutions: I. An Associate's degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of one year of the required (A) experience. II. A Bachelor's or higher degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of two years of the required (A) experience. III. A diploma or certificate from a recognized trade, technical or vocational school, at the high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required (A) experience. Education toward such a degree will be prorated on the basis of the proportion of the requirements actually completed. NOTE: Educational substitutions will only be permitted for a maximum of two years of the required (A) experience. No substitutions will be permitted for the required (B) experience. Special Requirements: None. Comprehensive Benefits When you embark on a career with the Commonwealth, you are offered an outstanding suite of employee benefits that add to the overall value of your compensation package. We take pride in providing a work experience that supports you, your loved ones, and your future. Want the specifics? Explore our Employee Benefits and Rewards! Title 101 CMR 23.00 ("Regulation") requires certain agency staff to have received the COVID-19 vaccination and Influenza vaccination, or have taken required mitigation measures, to prevent viral infection and transmission in State Hospitals and State Congregate Care Facilities. The Regulation applies to this position. Successful candidates will be required to acknowledge and attest to your vaccination status for both COVID-19 and Influenza. An Equal Opportunity / Affirmative Action Employer. Females, minorities, veterans, and persons with disabilities are strongly encouraged to apply. The Commonwealth is an Equal Opportunity Employer and does not discriminate on the basis of race, religion, color, sex, gender identity or expression, sexual orientation, age, disability, national origin, veteran status, or any other basis covered by appropriate law. Research suggests that qualified women, Black, Indigenous, and Persons of Color (BIPOC) may self-select out of opportunities if they don't meet 100% of the job requirements. We encourage individuals who believe they have the skills necessary to thrive to apply for this role.
The Department of Youth Services (DYS) is the juvenile justice agency for the Commonwealth of Massachusetts. We work with young people who are detained or committed and provide detention, custody, diagnosis, education, and support to young people ages 12-21. Most of the youth served are between the ages of 14 and 18. The Department promotes positive change for the youth committed to our care and has been on the forefront of de-institutionalization, in part, by providing adolescent-focused rehabilitation to youth in residential treatment. The Department of Youth Services employs staff in various professions and backgrounds to engage young people in strategies that support positive youth development. As a key member of the residential team, direct-care staff must monitor and provide on-site and immediate intervention of DYS youth in our residential facilities. For additional information about the Department of Youth Services and its programs please watch: Incumbents of positions in this series oversee food service activities, including the preparation and serving of food, plan menus, and evaluate prepared food for proper quality and quantity. Inspect food service areas; make recommendations to superiors concerning food service activities. The Department of Youth Services (DYS) is seeking a dynamic, experienced, person to fill the role of Food Service Supervisor at the Zara Cisco Brough Center located at 288 Lyman Street in Westborough, MA. / Duties and Responsibilities (these duties are a general summary and not all inclusive): / Oversee food service activities including the preparation and serving of food; evaluates prepared food to ensure that the quality and quantity meet established standards. Plan menus for cafeteria by consulting with dietitians and others to ensure meals served are ample in quantity and nutritionally sound. Inspect food services areas to ensure compliance with acceptable food service practice and application sanitation codes and safety standards; overseas cleaning of cafeteria. Ensure sufficient resources for efficient services by making recommendations to superiors concerning food service activities, including the purchase of supplies and equipment and improved policies and practices related to the purchase, storage, preparation and serving of food, etc. Maintain records of food service operations including food costs and the use for cost control purposes. Make recommendations for cafeteria budget by projecting personnel, food and equipment costs. Perform related duties such as interviewing applicants for employment, providing for the orientation and on the job training of subordinates and attending and conducting meetings. Preferred Qualifications: Knowledge of the principles and practices of food service management, including terminology in connection with large scale food service operations. Knowledge of the standard methods and techniques used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the safety and sanitation practices and procedures followed in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the types and methods of the uses of utensils and equipment used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the effects of time, temperature and weather conditions on food. Knowledge of the proper quality, appearance and condition of food. Along with the principles and methods of inventory control of supplies and equipment. Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished, the capabilities of subordinates and available resources; controlling work through periodic reviews and/or evaluations; determining subordinates training needs and providing or arranging for such trainings. Motivating subordinates to work effectively; determining the need for disciplinary action and either recommending or initiating disciplinary action. Ability to understand and apple the laws, rules, regulations, policies, procedures, specifications, standards and guidelines governing assigned unit activities. Ability to judge the proper quality, appearance and condition of foods by sensory observation. Ability to read and interpret weights and measures tables, as well as perform arithmetic computations to determine percentages, ratios and proportions. Ability to give oral and written instructions in a precise and understandable manner. Schedule: 6:00 AM - 2:00 PM, with Sundays and Mondays off. Pre-Offer Process: Pre-Employment Requirements: Candidates must pass a pre-employment screening which includes: 1) Drug Screening; 2) Psychological Screening; 3) Medical Examination; and 4) Physical Abilities Test (PAT) for direct care positions. If you would like more information, please log on to the DYS website to access detailed information on the Pre-Employment process. A criminal background check will be completed on the recommended candidate as required by the regulations set forth by the Executive Office of Health and Human Services prior to the candidate being hired. For more information, please visit and click on "Information for Job Applicants". Education, licensure and certifications will be verified in accordance with the Human Resources Division's Hiring Guidelines. Education and license/certification information provided by the selected candidate(s) is subject to the Massachusetts Public Records Law and may be published on the Commonwealth's website. If you require assistance with the application/interview process and would like to request an ADA accommodation, please click on the link and complete the ADA Reasonable Accommodation Online Request Form For questions, please contact the Office of Human Resources at 1- and select option . First consideration will be given to those applicants that apply within the first 14 days. Minimum Entrance Requirements: Applicants must have at least (A) four years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution and (B) of which at least one year must have been in a supervisory capacity, or (C) any equivalent combination of the required experience and the substitutions below. Substitutions: I. An Associate's degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of one year of the required (A) experience. II. A Bachelor's or higher degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of two years of the required (A) experience. III. A diploma or certificate from a recognized trade, technical or vocational school, at the high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required (A) experience. Education toward such a degree will be prorated on the basis of the proportion of the requirements actually completed. NOTE: Educational substitutions will only be permitted for a maximum of two years of the required (A) experience. No substitutions will be permitted for the required (B) experience. Special Requirements: None. Comprehensive Benefits When you embark on a career with the Commonwealth, you are offered an outstanding suite of employee benefits that add to the overall value of your compensation package. We take pride in providing a work experience that supports you, your loved ones, and your future. Want the specifics? Explore our Employee Benefits and Rewards! Title 101 CMR 23.00 ("Regulation") requires certain agency staff to have received the COVID-19 vaccination and Influenza vaccination, or have taken required mitigation measures, to prevent viral infection and transmission in State Hospitals and State Congregate Care Facilities. The Regulation applies to this position. Successful candidates will be required to acknowledge and attest to your vaccination status for both COVID-19 and Influenza. An Equal Opportunity / Affirmative Action Employer. Females, minorities, veterans, and persons with disabilities are strongly encouraged to apply. The Commonwealth is an Equal Opportunity Employer and does not discriminate on the basis of race, religion, color, sex, gender identity or expression, sexual orientation, age, disability, national origin, veteran status, or any other basis covered by appropriate law. Research suggests that qualified women, Black, Indigenous, and Persons of Color (BIPOC) may self-select out of opportunities if they don't meet 100% of the job requirements. We encourage individuals who believe they have the skills necessary to thrive to apply for this role. Job: Food Services Organization: Department of Youth Services Title: Food Service Supervisor I, Central Region Location: Massachusetts-Westborough-PO 288-Lyman St Requisition ID: 240003BK
Mar 26, 2024
Full time
The Department of Youth Services (DYS) is the juvenile justice agency for the Commonwealth of Massachusetts. We work with young people who are detained or committed and provide detention, custody, diagnosis, education, and support to young people ages 12-21. Most of the youth served are between the ages of 14 and 18. The Department promotes positive change for the youth committed to our care and has been on the forefront of de-institutionalization, in part, by providing adolescent-focused rehabilitation to youth in residential treatment. The Department of Youth Services employs staff in various professions and backgrounds to engage young people in strategies that support positive youth development. As a key member of the residential team, direct-care staff must monitor and provide on-site and immediate intervention of DYS youth in our residential facilities. For additional information about the Department of Youth Services and its programs please watch: Incumbents of positions in this series oversee food service activities, including the preparation and serving of food, plan menus, and evaluate prepared food for proper quality and quantity. Inspect food service areas; make recommendations to superiors concerning food service activities. The Department of Youth Services (DYS) is seeking a dynamic, experienced, person to fill the role of Food Service Supervisor at the Zara Cisco Brough Center located at 288 Lyman Street in Westborough, MA. / Duties and Responsibilities (these duties are a general summary and not all inclusive): / Oversee food service activities including the preparation and serving of food; evaluates prepared food to ensure that the quality and quantity meet established standards. Plan menus for cafeteria by consulting with dietitians and others to ensure meals served are ample in quantity and nutritionally sound. Inspect food services areas to ensure compliance with acceptable food service practice and application sanitation codes and safety standards; overseas cleaning of cafeteria. Ensure sufficient resources for efficient services by making recommendations to superiors concerning food service activities, including the purchase of supplies and equipment and improved policies and practices related to the purchase, storage, preparation and serving of food, etc. Maintain records of food service operations including food costs and the use for cost control purposes. Make recommendations for cafeteria budget by projecting personnel, food and equipment costs. Perform related duties such as interviewing applicants for employment, providing for the orientation and on the job training of subordinates and attending and conducting meetings. Preferred Qualifications: Knowledge of the principles and practices of food service management, including terminology in connection with large scale food service operations. Knowledge of the standard methods and techniques used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the safety and sanitation practices and procedures followed in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the types and methods of the uses of utensils and equipment used in food preparation including cooking and baking and the serving, handling and storage of food. Knowledge of the effects of time, temperature and weather conditions on food. Knowledge of the proper quality, appearance and condition of food. Along with the principles and methods of inventory control of supplies and equipment. Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished, the capabilities of subordinates and available resources; controlling work through periodic reviews and/or evaluations; determining subordinates training needs and providing or arranging for such trainings. Motivating subordinates to work effectively; determining the need for disciplinary action and either recommending or initiating disciplinary action. Ability to understand and apple the laws, rules, regulations, policies, procedures, specifications, standards and guidelines governing assigned unit activities. Ability to judge the proper quality, appearance and condition of foods by sensory observation. Ability to read and interpret weights and measures tables, as well as perform arithmetic computations to determine percentages, ratios and proportions. Ability to give oral and written instructions in a precise and understandable manner. Schedule: 6:00 AM - 2:00 PM, with Sundays and Mondays off. Pre-Offer Process: Pre-Employment Requirements: Candidates must pass a pre-employment screening which includes: 1) Drug Screening; 2) Psychological Screening; 3) Medical Examination; and 4) Physical Abilities Test (PAT) for direct care positions. If you would like more information, please log on to the DYS website to access detailed information on the Pre-Employment process. A criminal background check will be completed on the recommended candidate as required by the regulations set forth by the Executive Office of Health and Human Services prior to the candidate being hired. For more information, please visit and click on "Information for Job Applicants". Education, licensure and certifications will be verified in accordance with the Human Resources Division's Hiring Guidelines. Education and license/certification information provided by the selected candidate(s) is subject to the Massachusetts Public Records Law and may be published on the Commonwealth's website. If you require assistance with the application/interview process and would like to request an ADA accommodation, please click on the link and complete the ADA Reasonable Accommodation Online Request Form For questions, please contact the Office of Human Resources at 1- and select option . First consideration will be given to those applicants that apply within the first 14 days. Minimum Entrance Requirements: Applicants must have at least (A) four years of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution and (B) of which at least one year must have been in a supervisory capacity, or (C) any equivalent combination of the required experience and the substitutions below. Substitutions: I. An Associate's degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of one year of the required (A) experience. II. A Bachelor's or higher degree with a major in restaurant and hotel management, food service management, home economics, nutrition or dietetics may be substituted for a maximum of two years of the required (A) experience. III. A diploma or certificate from a recognized trade, technical or vocational school, at the high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required (A) experience. Education toward such a degree will be prorated on the basis of the proportion of the requirements actually completed. NOTE: Educational substitutions will only be permitted for a maximum of two years of the required (A) experience. No substitutions will be permitted for the required (B) experience. Special Requirements: None. Comprehensive Benefits When you embark on a career with the Commonwealth, you are offered an outstanding suite of employee benefits that add to the overall value of your compensation package. We take pride in providing a work experience that supports you, your loved ones, and your future. Want the specifics? Explore our Employee Benefits and Rewards! Title 101 CMR 23.00 ("Regulation") requires certain agency staff to have received the COVID-19 vaccination and Influenza vaccination, or have taken required mitigation measures, to prevent viral infection and transmission in State Hospitals and State Congregate Care Facilities. The Regulation applies to this position. Successful candidates will be required to acknowledge and attest to your vaccination status for both COVID-19 and Influenza. An Equal Opportunity / Affirmative Action Employer. Females, minorities, veterans, and persons with disabilities are strongly encouraged to apply. The Commonwealth is an Equal Opportunity Employer and does not discriminate on the basis of race, religion, color, sex, gender identity or expression, sexual orientation, age, disability, national origin, veteran status, or any other basis covered by appropriate law. Research suggests that qualified women, Black, Indigenous, and Persons of Color (BIPOC) may self-select out of opportunities if they don't meet 100% of the job requirements. We encourage individuals who believe they have the skills necessary to thrive to apply for this role. Job: Food Services Organization: Department of Youth Services Title: Food Service Supervisor I, Central Region Location: Massachusetts-Westborough-PO 288-Lyman St Requisition ID: 240003BK
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Additional Information RELOCATION PACKAGE AVAILABLE! Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Reynolds Lake Oconee, One Lake Oconee Trail, Greensboro, Georgia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? Y Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. The salary range for this position is $63,000.00 to $80,000.00 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Mar 14, 2024
Full time
Additional Information RELOCATION PACKAGE AVAILABLE! Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Reynolds Lake Oconee, One Lake Oconee Trail, Greensboro, Georgia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? Y Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. The salary range for this position is $63,000.00 to $80,000.00 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Seasonal (Seasonal) Classic, consistent quality from a winning team! Deer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Our staff consists of locals, transplants, seasonal workers from all 50 states and international students from around the globe. We are a diverse workforce where everyone feels welcome, appreciated, and valued. No matter if you are 14 or 84 years, there is a place for you in the Deer Valley family! (Last year over 1,100 staff members celebrated their fifth season or more at Deer Valley). Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resorts Friends and family ski discounts, free staff ski lessons and discounted rentals (winter staff only) Subsidized meals at Employee Dining Rooms offered for staff while on shift Subsidized housing options available for seasonal full-time staff Discounts for staff members at restaurants, shops, and service providers in Park City Healthcare options are available for staff members 401k plan with company match PURPOSE OF POSITION: Provide an exceptional experience for our Summer Adventure Camp children aged two months to 12 years of age. Ages 2 months - 2 years old stay on property and ages 3 years - 12 years are more active and engage in activities off property. Create a safe and fun environment. Be a team player. RESPONSIBILITIES Supervise and lead groups of 3 to 8 children - depending on age group Plan, organize, and lead games and activities for children Activities may include swimming/water, hiking/walks, biking, riding chairlifts, off-site field trips, cooking, art, etc. Activities are based on the age of children and are developmentally appropriate for that age Ensure basic needs are met including meals, bathroom, rest, safety, and social emotional well-being. Follow and understand all Childcare Licensing standards Multi-task as a team player with other counselors and staff Work in fast-paced environment Able to follow through on projects Maintain a safe, and clean working environment DEER VALLEY SKIER SERVICES EXPECTATIONS Exemplify a strong work ethic Function as a team player Interact with members of Skier Services peer group, instructors, agents and supervisors in a positive and professional manner Interact positively with other Deer Valley Resort employees Communicate any suggestions or concerns to manager in a timely manner Speak and act professionally while on duty Support and follow Deer Valley Resort policies and procedures and DV Employee Handbook guidelines Be a good example to those around you with a positive, supportive attitude QUALIFICATIONS Must be 18 to apply Experience working with children Experience organizing events for children Submit electronic fingerprints and pass Childcare Background Screening Utah Food Handlers permit Being active outside in mountain environment for long periods of time Detail oriented Strong communication skills Able to lift minimum of 40 lbs. with long periods of standing, bending and twisting DATES OF EMPLOYMENT 6/3/24 - 8/16/24 PAY RATE $20.00 per hour Deer Valley Resort is an Equal Opportunity Employer.
Mar 12, 2024
Full time
Seasonal (Seasonal) Classic, consistent quality from a winning team! Deer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Our staff consists of locals, transplants, seasonal workers from all 50 states and international students from around the globe. We are a diverse workforce where everyone feels welcome, appreciated, and valued. No matter if you are 14 or 84 years, there is a place for you in the Deer Valley family! (Last year over 1,100 staff members celebrated their fifth season or more at Deer Valley). Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resorts Friends and family ski discounts, free staff ski lessons and discounted rentals (winter staff only) Subsidized meals at Employee Dining Rooms offered for staff while on shift Subsidized housing options available for seasonal full-time staff Discounts for staff members at restaurants, shops, and service providers in Park City Healthcare options are available for staff members 401k plan with company match PURPOSE OF POSITION: Provide an exceptional experience for our Summer Adventure Camp children aged two months to 12 years of age. Ages 2 months - 2 years old stay on property and ages 3 years - 12 years are more active and engage in activities off property. Create a safe and fun environment. Be a team player. RESPONSIBILITIES Supervise and lead groups of 3 to 8 children - depending on age group Plan, organize, and lead games and activities for children Activities may include swimming/water, hiking/walks, biking, riding chairlifts, off-site field trips, cooking, art, etc. Activities are based on the age of children and are developmentally appropriate for that age Ensure basic needs are met including meals, bathroom, rest, safety, and social emotional well-being. Follow and understand all Childcare Licensing standards Multi-task as a team player with other counselors and staff Work in fast-paced environment Able to follow through on projects Maintain a safe, and clean working environment DEER VALLEY SKIER SERVICES EXPECTATIONS Exemplify a strong work ethic Function as a team player Interact with members of Skier Services peer group, instructors, agents and supervisors in a positive and professional manner Interact positively with other Deer Valley Resort employees Communicate any suggestions or concerns to manager in a timely manner Speak and act professionally while on duty Support and follow Deer Valley Resort policies and procedures and DV Employee Handbook guidelines Be a good example to those around you with a positive, supportive attitude QUALIFICATIONS Must be 18 to apply Experience working with children Experience organizing events for children Submit electronic fingerprints and pass Childcare Background Screening Utah Food Handlers permit Being active outside in mountain environment for long periods of time Detail oriented Strong communication skills Able to lift minimum of 40 lbs. with long periods of standing, bending and twisting DATES OF EMPLOYMENT 6/3/24 - 8/16/24 PAY RATE $20.00 per hour Deer Valley Resort is an Equal Opportunity Employer.
Description Are you looking for good vibes only and a fun new place to work? Are you a team player with a positive attitude and a passion for delivering genuine hospitality in a fast-paced, fun environment? Do you have a passion for cooking and creating perfect pizzas? Are you a foodie?! We specialize in brick-fired pizzas made from scratch. We are looking for highly motivated individuals who are attentive, have excellent communication skills, stay organized, lead by example, and have the motivation to positively reinforce the team while practicing safe food handling and restaurant etiquette. Whether you are looking for part-time, full-time, or career growth opportunities, Round Table Pizza has it all! Advancement opportunities are available based on performance. Hourly Pay: up to $25 Benefits: Flexible Schedule, 50% employee discount, career advancement Description The Dough Roller is responsible for preparing high-quality pizza dough to be cooked and served, complying with all applicable sanitation, health, and personal hygiene standards, and following established food production programs and procedures. The cook is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. 1. Dough Roller Ability to prepare pizza dough by kneading, rolling, shaping, and cutting dough according to Round Table Pizza standards Following company recipe and presentation guidelines to meet or exceed guests' expectations Able to lift up to 50 lbs Coordinating with management to support daily restaurant dough needs Ensuring proper food safety and sanitation standards to ensure guest safety 2. Production. Preparing portions and food items while: Set up the dough room before opening Follow recipe guidelines to meet or exceed guests' expectations Prep dough Portion dough Stock the dough room with items needed to complete job on time Ensure proper food safety and sanitation standards 3. Utility Stock and restock supplies Break down and clean the dough room, mats, and equipment at end of shift Sweep, spray and mop floors Maintain sparkling clean restrooms, kitchen, and parking lot (pick up debris and sweep when necessary) Label and date food for freshness rotation 4. Other Report to work on time in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. Maintain adherence to all Company policies and procedures. Other duties as directed by management. Report to required meetings. Company Information WE HONOR THE PAST In 1959, Bill Larson opened the first Round Table Pizza in Menlo Park, California. He envisioned a gathering place where you could "share a little pizza with someone you love." Bill believed in using gold-standard ingredients and time-honored recipes to boldly bake hand-crafted pizza worth sharing. Today, we pay homage to Bill's vision by continuing to use only superior ingredients in our pizzas, along with many of his original recipes. At the same time, we are refreshing our brand look - from the logo to the store design itself - to better reflect the extraordinary pizza we bake, and the dreams of our founder. WE INSPIRE THE FUTURE Round Table has a storied history, with decades of memories made within our walls. Our new restaurant design acknowledges all that came before, while boldly stepping into the present - providing a contemporary dining experience for friends and family to enjoy today and tomorrow. This isn't the Round Table from the year 1250, or 1959, or 1985. It's a reimagined space that combines medieval with modernity. What better setting to experience Pizza Royalty?
Mar 12, 2024
Full time
Description Are you looking for good vibes only and a fun new place to work? Are you a team player with a positive attitude and a passion for delivering genuine hospitality in a fast-paced, fun environment? Do you have a passion for cooking and creating perfect pizzas? Are you a foodie?! We specialize in brick-fired pizzas made from scratch. We are looking for highly motivated individuals who are attentive, have excellent communication skills, stay organized, lead by example, and have the motivation to positively reinforce the team while practicing safe food handling and restaurant etiquette. Whether you are looking for part-time, full-time, or career growth opportunities, Round Table Pizza has it all! Advancement opportunities are available based on performance. Hourly Pay: up to $25 Benefits: Flexible Schedule, 50% employee discount, career advancement Description The Dough Roller is responsible for preparing high-quality pizza dough to be cooked and served, complying with all applicable sanitation, health, and personal hygiene standards, and following established food production programs and procedures. The cook is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. 1. Dough Roller Ability to prepare pizza dough by kneading, rolling, shaping, and cutting dough according to Round Table Pizza standards Following company recipe and presentation guidelines to meet or exceed guests' expectations Able to lift up to 50 lbs Coordinating with management to support daily restaurant dough needs Ensuring proper food safety and sanitation standards to ensure guest safety 2. Production. Preparing portions and food items while: Set up the dough room before opening Follow recipe guidelines to meet or exceed guests' expectations Prep dough Portion dough Stock the dough room with items needed to complete job on time Ensure proper food safety and sanitation standards 3. Utility Stock and restock supplies Break down and clean the dough room, mats, and equipment at end of shift Sweep, spray and mop floors Maintain sparkling clean restrooms, kitchen, and parking lot (pick up debris and sweep when necessary) Label and date food for freshness rotation 4. Other Report to work on time in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. Maintain adherence to all Company policies and procedures. Other duties as directed by management. Report to required meetings. Company Information WE HONOR THE PAST In 1959, Bill Larson opened the first Round Table Pizza in Menlo Park, California. He envisioned a gathering place where you could "share a little pizza with someone you love." Bill believed in using gold-standard ingredients and time-honored recipes to boldly bake hand-crafted pizza worth sharing. Today, we pay homage to Bill's vision by continuing to use only superior ingredients in our pizzas, along with many of his original recipes. At the same time, we are refreshing our brand look - from the logo to the store design itself - to better reflect the extraordinary pizza we bake, and the dreams of our founder. WE INSPIRE THE FUTURE Round Table has a storied history, with decades of memories made within our walls. Our new restaurant design acknowledges all that came before, while boldly stepping into the present - providing a contemporary dining experience for friends and family to enjoy today and tomorrow. This isn't the Round Table from the year 1250, or 1959, or 1985. It's a reimagined space that combines medieval with modernity. What better setting to experience Pizza Royalty?
Seasonal (Seasonal) Classic, consistent quality from a winning team! Deer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Our staff consists of locals, transplants, seasonal workers from all 50 states and international students from around the globe. We are a diverse workforce where everyone feels welcome, appreciated, and valued. No matter if you are 14 or 84 years, there is a place for you in the Deer Valley family! (Last year over 1,100 staff members celebrated their fifth season or more at Deer Valley). Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resorts Friends and family ski discounts, free staff ski lessons and discounted rentals (winter staff only) Subsidized meals at Employee Dining Rooms offered for staff while on shift Subsidized housing options available for seasonal full-time staff Discounts for staff members at restaurants, shops, and service providers in Park City Healthcare options are available for staff members 401k plan with company match PURPOSE OF POSITION: Provide an exceptional experience for our Summer Adventure Camp children aged two months to 12 years of age. Ages 2 months - 2 years old stay on property and ages 3 years - 12 years are more active and engage in activities off property. Create a safe and fun environment. Be a team player. RESPONSIBILITIES Supervise and lead groups of 3 to 8 children - depending on age group Plan, organize, and lead games and activities for children Activities may include swimming/water, hiking/walks, biking, riding chairlifts, off-site field trips, cooking, art, etc. Activities are based on the age of children and are developmentally appropriate for that age Ensure basic needs are met including meals, bathroom, rest, safety, and social emotional well-being. Follow and understand all Childcare Licensing standards Multi-task as a team player with other counselors and staff Work in fast-paced environment Able to follow through on projects Maintain a safe, and clean working environment DEER VALLEY SKIER SERVICES EXPECTATIONS Exemplify a strong work ethic Function as a team player Interact with members of Skier Services peer group, instructors, agents and supervisors in a positive and professional manner Interact positively with other Deer Valley Resort employees Communicate any suggestions or concerns to manager in a timely manner Speak and act professionally while on duty Support and follow Deer Valley Resort policies and procedures and DV Employee Handbook guidelines Be a good example to those around you with a positive, supportive attitude QUALIFICATIONS Must be 18 to apply Experience working with children Experience organizing events for children Submit electronic fingerprints and pass Childcare Background Screening Utah Food Handlers permit Being active outside in mountain environment for long periods of time Detail oriented Strong communication skills Able to lift minimum of 40 lbs. with long periods of standing, bending and twisting DATES OF EMPLOYMENT 6/3/24 - 8/16/24 PAY RATE $20.00 per hour Deer Valley Resort is an Equal Opportunity Employer.
Mar 12, 2024
Full time
Seasonal (Seasonal) Classic, consistent quality from a winning team! Deer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Our staff consists of locals, transplants, seasonal workers from all 50 states and international students from around the globe. We are a diverse workforce where everyone feels welcome, appreciated, and valued. No matter if you are 14 or 84 years, there is a place for you in the Deer Valley family! (Last year over 1,100 staff members celebrated their fifth season or more at Deer Valley). Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resorts Friends and family ski discounts, free staff ski lessons and discounted rentals (winter staff only) Subsidized meals at Employee Dining Rooms offered for staff while on shift Subsidized housing options available for seasonal full-time staff Discounts for staff members at restaurants, shops, and service providers in Park City Healthcare options are available for staff members 401k plan with company match PURPOSE OF POSITION: Provide an exceptional experience for our Summer Adventure Camp children aged two months to 12 years of age. Ages 2 months - 2 years old stay on property and ages 3 years - 12 years are more active and engage in activities off property. Create a safe and fun environment. Be a team player. RESPONSIBILITIES Supervise and lead groups of 3 to 8 children - depending on age group Plan, organize, and lead games and activities for children Activities may include swimming/water, hiking/walks, biking, riding chairlifts, off-site field trips, cooking, art, etc. Activities are based on the age of children and are developmentally appropriate for that age Ensure basic needs are met including meals, bathroom, rest, safety, and social emotional well-being. Follow and understand all Childcare Licensing standards Multi-task as a team player with other counselors and staff Work in fast-paced environment Able to follow through on projects Maintain a safe, and clean working environment DEER VALLEY SKIER SERVICES EXPECTATIONS Exemplify a strong work ethic Function as a team player Interact with members of Skier Services peer group, instructors, agents and supervisors in a positive and professional manner Interact positively with other Deer Valley Resort employees Communicate any suggestions or concerns to manager in a timely manner Speak and act professionally while on duty Support and follow Deer Valley Resort policies and procedures and DV Employee Handbook guidelines Be a good example to those around you with a positive, supportive attitude QUALIFICATIONS Must be 18 to apply Experience working with children Experience organizing events for children Submit electronic fingerprints and pass Childcare Background Screening Utah Food Handlers permit Being active outside in mountain environment for long periods of time Detail oriented Strong communication skills Able to lift minimum of 40 lbs. with long periods of standing, bending and twisting DATES OF EMPLOYMENT 6/3/24 - 8/16/24 PAY RATE $20.00 per hour Deer Valley Resort is an Equal Opportunity Employer.