Description and Functions Open Until Filled GENERAL DESCRIPTION: The Veterans' Home of Wyoming is seeking a qualified individual to fill the Food Services Assistant position. This position aims to participate in food preparation to provide meals that meet the resident's nutritional needs and preferences. This position has no supervisory or budgetary responsibilities. The Veterans' Home of Wyoming is a licensed assisted living/domiciliary care facility, providing care to honorably discharged veterans and eligible dependents. Human Resource Contact: / Cynthia Brown / ext. 214 ESSENTIAL FUNCTIONS: The listed functions are illustrative only and are not intended to describe every function which may be performed at the job level. Performs a variety of routine tasks and food preparation activities in the operation of the food service department. Follows recipes and assists with meal preparation to include texturing food for special modified diets. Serves clients and staff coming through the serving line. Monitor freezer temperature to ensure food is stored properly. Cleans and sanitizes the kitchen and dining area. Qualifications PREFERENCES: Preference may be given to individuals with six months or more experience in working in food service in a large institution or commercial food service facility or school. KNOWLEDGE: Knowledge of kitchens and warehouses. Knowledge of food service equipment operation. Knowledge of inventory tracking. MINIMUM QUALIFICATIONS: Education: High School Diploma Experience: 0-6 months of progressive work experience (typically in Food Services) OR Education & ExperienceSubstitution: 1-2 years of progressive work experience (typically in Food Services) Certificates, Licenses, Registrations: None Necessary Special Requirements PHYSICAL WORKING CONDITIONS: Physical ability to lift, twist, bend, and push up to 50 lbs. Work evenings, weekends, and holidays when the situation requires it. Must be able to handle all types of food groups including, but not limited to: poultry, meat, fish, dairy products, fruits, vegetables, spices, and seasonings. NOTES: FLSA: Non-exempt A background information check, including the taking of fingerprints, will be completed through the Wyoming Division of Criminal Investigation, the Wyoming Department of Family Services, and the Federal Bureau of Investigation for every successful applicant. Annual influenza immunization is required. The Wyoming Department of Health is anE-Verifyemployer. Supplemental Information 048-Wyoming Department of Health - Aging Division - Veterans' Home of Wyoming See us online at Click here to view the State of Wyoming Classification and Pay Structure. URL: The State of Wyoming is an Equal Opportunity Employer and actively supports the ADA and reasonably accommodates qualified applicants with disabilities. Class Specifications are subject to change, please refer to the A & I HRD Website to ensure that you have the most recent version.
Apr 16, 2024
Full time
Description and Functions Open Until Filled GENERAL DESCRIPTION: The Veterans' Home of Wyoming is seeking a qualified individual to fill the Food Services Assistant position. This position aims to participate in food preparation to provide meals that meet the resident's nutritional needs and preferences. This position has no supervisory or budgetary responsibilities. The Veterans' Home of Wyoming is a licensed assisted living/domiciliary care facility, providing care to honorably discharged veterans and eligible dependents. Human Resource Contact: / Cynthia Brown / ext. 214 ESSENTIAL FUNCTIONS: The listed functions are illustrative only and are not intended to describe every function which may be performed at the job level. Performs a variety of routine tasks and food preparation activities in the operation of the food service department. Follows recipes and assists with meal preparation to include texturing food for special modified diets. Serves clients and staff coming through the serving line. Monitor freezer temperature to ensure food is stored properly. Cleans and sanitizes the kitchen and dining area. Qualifications PREFERENCES: Preference may be given to individuals with six months or more experience in working in food service in a large institution or commercial food service facility or school. KNOWLEDGE: Knowledge of kitchens and warehouses. Knowledge of food service equipment operation. Knowledge of inventory tracking. MINIMUM QUALIFICATIONS: Education: High School Diploma Experience: 0-6 months of progressive work experience (typically in Food Services) OR Education & ExperienceSubstitution: 1-2 years of progressive work experience (typically in Food Services) Certificates, Licenses, Registrations: None Necessary Special Requirements PHYSICAL WORKING CONDITIONS: Physical ability to lift, twist, bend, and push up to 50 lbs. Work evenings, weekends, and holidays when the situation requires it. Must be able to handle all types of food groups including, but not limited to: poultry, meat, fish, dairy products, fruits, vegetables, spices, and seasonings. NOTES: FLSA: Non-exempt A background information check, including the taking of fingerprints, will be completed through the Wyoming Division of Criminal Investigation, the Wyoming Department of Family Services, and the Federal Bureau of Investigation for every successful applicant. Annual influenza immunization is required. The Wyoming Department of Health is anE-Verifyemployer. Supplemental Information 048-Wyoming Department of Health - Aging Division - Veterans' Home of Wyoming See us online at Click here to view the State of Wyoming Classification and Pay Structure. URL: The State of Wyoming is an Equal Opportunity Employer and actively supports the ADA and reasonably accommodates qualified applicants with disabilities. Class Specifications are subject to change, please refer to the A & I HRD Website to ensure that you have the most recent version.
The Food Service Assistant is responsible for the provision of timely, safe, and accurate meal service and clean up. The FSA promotes quality care and customer satisfaction by actively supporting the hospital mission in completing tasks. The FSA completes all job responsibilities in accordance with established procedures of the department and hospital including safety and sanitation guidelines. Why UnityPoint Health? Culture - At UnityPoint Health, you matter . Come for a fulfilling career and experience guided by uncompromising values and unwavering belief in doing what's right for the people we serve. Benefits - Our competitive program offers benefits options like 401K match, paid time off and education assistance that align with your needs and priorities, no matter what life stage you're in. Diversity, Equity and Inclusion Commitment - We're committed to ensuring you have a voice that is heard regardless of role, race, gender, religion, or sexual orientation. Development - We believe equipping you with support and is an essential part of delivering a remarkable employment experience. Community Involvement - Be an essential part of our core purpose-to improve the health of the people and communities we serve. Hear more from our team members about why UnityPoint Health is a great place to work at . Is aware of hospital and department compliance requirements Practices safe food handling procedures, including cleaning, handling, storage, and sanitation Provides excellent customer service which may include assisting patients with tray set up and customers in café or catering, completes service recovery when necessary Follows department policies on cash handling procedures Promotes safe working environment Uses effective communication and works as a team with all areas of the department Must be at least 16 years of age High School degree, preferred Writes, reads, comprehends and speaks fluent English Knowledge of safe food-handling is desirable Must be able to access intranet for email and hospital communications
Apr 18, 2024
Full time
The Food Service Assistant is responsible for the provision of timely, safe, and accurate meal service and clean up. The FSA promotes quality care and customer satisfaction by actively supporting the hospital mission in completing tasks. The FSA completes all job responsibilities in accordance with established procedures of the department and hospital including safety and sanitation guidelines. Why UnityPoint Health? Culture - At UnityPoint Health, you matter . Come for a fulfilling career and experience guided by uncompromising values and unwavering belief in doing what's right for the people we serve. Benefits - Our competitive program offers benefits options like 401K match, paid time off and education assistance that align with your needs and priorities, no matter what life stage you're in. Diversity, Equity and Inclusion Commitment - We're committed to ensuring you have a voice that is heard regardless of role, race, gender, religion, or sexual orientation. Development - We believe equipping you with support and is an essential part of delivering a remarkable employment experience. Community Involvement - Be an essential part of our core purpose-to improve the health of the people and communities we serve. Hear more from our team members about why UnityPoint Health is a great place to work at . Is aware of hospital and department compliance requirements Practices safe food handling procedures, including cleaning, handling, storage, and sanitation Provides excellent customer service which may include assisting patients with tray set up and customers in café or catering, completes service recovery when necessary Follows department policies on cash handling procedures Promotes safe working environment Uses effective communication and works as a team with all areas of the department Must be at least 16 years of age High School degree, preferred Writes, reads, comprehends and speaks fluent English Knowledge of safe food-handling is desirable Must be able to access intranet for email and hospital communications
Create Your Career With Us! Join our not-for-profit organization that has provided over 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS MN Albert Lea Ctr Location: Albert Lea, MN Address: th St, Albert Lea, MN 56007, USA Shift: 8 Hours - Day Shifts Job Schedule: Part time Weekly Hours: 21.00 Salary Range: $15.00 - $22.00 Department Details Part Time - 42 Hours a bi-weekly pay period Day Shift - 5:30am to 1:00pm Rotating Weekends and Holidays Job Summary The Food Service Assistant is responsible for certain duties including, but not limited to, monitoring and recording proper temperature of food, setting up and maintaining a clean and sanitized serving area, preparing and serving food items, restocking food areas, cleaning and sanitizing equipment, receiving payment for food and beverages using a computerized register and other related responsibilities. Complies with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service. Provides outstanding customer service and effectively communicates with patrons and co-workers. Demonstrates ability to establish effective working relationships. Maintains quality control standards. May operate equipment such as, but not limited to, grills, beverage machines, toasters, ice cream dispensers, cash registers, computerized cash registers, steam equipment, dishwashers, telephones, refrigerators and freezers. Preferably, displays experience working in the food industry. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Demonstrates ability to be on feet for the majority of the day and walk far distances. Qualifications Minimum of 16 years of age. Previous customer service experience, retail counting and reconciliation of money and knowledge of food service preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Basic Life Support (BLS)may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Req Number: R- Job Function: Facilities and General Services Featured: No
Apr 17, 2024
Full time
Create Your Career With Us! Join our not-for-profit organization that has provided over 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS MN Albert Lea Ctr Location: Albert Lea, MN Address: th St, Albert Lea, MN 56007, USA Shift: 8 Hours - Day Shifts Job Schedule: Part time Weekly Hours: 21.00 Salary Range: $15.00 - $22.00 Department Details Part Time - 42 Hours a bi-weekly pay period Day Shift - 5:30am to 1:00pm Rotating Weekends and Holidays Job Summary The Food Service Assistant is responsible for certain duties including, but not limited to, monitoring and recording proper temperature of food, setting up and maintaining a clean and sanitized serving area, preparing and serving food items, restocking food areas, cleaning and sanitizing equipment, receiving payment for food and beverages using a computerized register and other related responsibilities. Complies with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service. Provides outstanding customer service and effectively communicates with patrons and co-workers. Demonstrates ability to establish effective working relationships. Maintains quality control standards. May operate equipment such as, but not limited to, grills, beverage machines, toasters, ice cream dispensers, cash registers, computerized cash registers, steam equipment, dishwashers, telephones, refrigerators and freezers. Preferably, displays experience working in the food industry. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Demonstrates ability to be on feet for the majority of the day and walk far distances. Qualifications Minimum of 16 years of age. Previous customer service experience, retail counting and reconciliation of money and knowledge of food service preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Basic Life Support (BLS)may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Req Number: R- Job Function: Facilities and General Services Featured: No
Flik Hospitality Group Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Summary: As an Assistant Director of Dining Services II, you will be responsible for assisting with the day-to-day food service operations of a small to medium volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essential Duties and Responsibilities: Works with the Chef and management team in creating nutritious and top quality food. Implements new culinary programs in conjunction with the marketing and culinary teams. Maintains excellent relationships with the client. Manages, trains, and develops associates. Performs other duties as assigned. Qualifications: 1 to 3 years of food service supervisory or lead experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Strong leadership and communication skills. Financial experience and business acumen skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Associate's degree is preferred. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Req ID: Flik Hospitality Group Shane Tirpak req_classification
Apr 17, 2024
Full time
Flik Hospitality Group Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Summary: As an Assistant Director of Dining Services II, you will be responsible for assisting with the day-to-day food service operations of a small to medium volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essential Duties and Responsibilities: Works with the Chef and management team in creating nutritious and top quality food. Implements new culinary programs in conjunction with the marketing and culinary teams. Maintains excellent relationships with the client. Manages, trains, and develops associates. Performs other duties as assigned. Qualifications: 1 to 3 years of food service supervisory or lead experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Strong leadership and communication skills. Financial experience and business acumen skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Associate's degree is preferred. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Req ID: Flik Hospitality Group Shane Tirpak req_classification
About the Employer The Byron Union School District is a TK - 8 district located in Byron, CA with approximately 1,250 students and 200+ staff members, with two elementary schools and one middle school serving the communities of Byron and Discovery Bay. The district also offers an independent study program (Byron Institute of Independent Study) serving grades K-8. The Byron Union School District is committed to providing all students with an exemplary education, striving for excellence. Job Summary Job Summary Foos Service Assistant Substitutes will be used to fill in for Food Service Staff absences on an as-needed basis. Under the direction of the Food Services Supervisor, participates in the preparation of food and cafeteria related duties. View Job Description Requirements / Qualifications Requirements / Qualifications Internal candidates need only submit a completed application through Edjoin. - Must have ability to become "ServSafe" Certified for the State of California. Letter of Introduction Resume Internal candidates need only submit a completed application through Edjoin. - Must have ability to become "ServSafe" Certified for the State of California. Letter of Introduction Resume Comments and Other Information The Human Resources Department of the Byron Union School District will make reasonable efforts in recruitment and examination process to accommodate applicants with disabilities. If you need an accommodation, please call . Comments and Other Information The Human Resources Department of the Byron Union School District will make reasonable efforts in recruitment and examination process to accommodate applicants with disabilities. If you need an accommodation, please call . CalPERS Links Not all postings qualify for CalPERS. Informational Only. CalPERS Retirement Benefits ADD TO WISHLIST VIEW JOB WISHLIST
Apr 17, 2024
Full time
About the Employer The Byron Union School District is a TK - 8 district located in Byron, CA with approximately 1,250 students and 200+ staff members, with two elementary schools and one middle school serving the communities of Byron and Discovery Bay. The district also offers an independent study program (Byron Institute of Independent Study) serving grades K-8. The Byron Union School District is committed to providing all students with an exemplary education, striving for excellence. Job Summary Job Summary Foos Service Assistant Substitutes will be used to fill in for Food Service Staff absences on an as-needed basis. Under the direction of the Food Services Supervisor, participates in the preparation of food and cafeteria related duties. View Job Description Requirements / Qualifications Requirements / Qualifications Internal candidates need only submit a completed application through Edjoin. - Must have ability to become "ServSafe" Certified for the State of California. Letter of Introduction Resume Internal candidates need only submit a completed application through Edjoin. - Must have ability to become "ServSafe" Certified for the State of California. Letter of Introduction Resume Comments and Other Information The Human Resources Department of the Byron Union School District will make reasonable efforts in recruitment and examination process to accommodate applicants with disabilities. If you need an accommodation, please call . Comments and Other Information The Human Resources Department of the Byron Union School District will make reasonable efforts in recruitment and examination process to accommodate applicants with disabilities. If you need an accommodation, please call . CalPERS Links Not all postings qualify for CalPERS. Informational Only. CalPERS Retirement Benefits ADD TO WISHLIST VIEW JOB WISHLIST
California Department of Education
San Mateo, California
JOB SUMMARY: Under immediate direction of the Student Nutrition Services Lead, prepare and serve food in a school cafeteria; maintain food service facilities in a clean and sanitary condition; understands and works effectively with people of differing cultures; and perform related duties as assigned. CLASS CHARACTERISTICS: Employees with minimal experience in food services may be trained on all duties to be assigned. Position incumbents work under immediate direction of the Nutrition Services Lead and perform duties according to prescribed methods and practices. ESSENTIAL FUNCTIONS: Prepare vegetables, fruit, meat, and other foods for cooking; prepare salads, sandwiches, desserts, and beverages. Assist in preparation of scratch cooked entrees and baking bread and pastries; check recipes to estimate quantities of ingredients. Heats, portions and serves food to students and staff according to established procedures; set up steam tables and apportion and arrange food for serving; serve lunches and snacks for students and faculty; assures proper temperature of foods. Maintains food service facilities, equipment and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers and other food service equipment in the kitchen. Retrieves food items according to established quantity specifications; stocks condiments, food items and paper goods; stores and rotates supplies in storage areas including freezing temperature areas. Operates standard food service equipment such as ovens, utensils, microwaves and warmers; operates a calculator, money counter and computerized cash register in performing cashier duties as assigned; and counts money and makes correct change. Serve food in a food distribution line. Count and stock food on lunch carts and maintain records of items received and sold. May operate a hand operated snack and/or ala carte service cart. Arranges and sells food items, accounts for cash, student meal cards, and meal counts. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Performs related duties as assigned. EMPLOYMENT STANDARDS: Incumbent must be able to perform essential functions above with or without reasonable accommodation. Incumbent must maintain a positive, helpful, constructive attitude and working relationship with the department supervisor and departmental employees, other District employees, the Board of Education, students, parents and the general public. QUALIFICATIONS: Education/Experience: High school diploma or equivalent (GED). Six (6) months of experience performing work involving food preparation using standard kitchen tools and equipment, and serving food in large quantities. KNOWLEDGE OF: Practices, procedures, methods of organizing and techniques involved in quantity of food preparation and serving including salads, sandwiches, and simple desserts. Interpersonal skills using tact, patience and courtesy. Proper lifting and moving materials techniques. Standard kitchen equipment and utensils. Sanitation and safety practices related to preparing, handling and serving food. Portion control techniques. Skills to compute weights, measures, counts, portions, and cashiering. Prefer computer knowledge including Microsoft office, e-mail, and basic data entry. ABILITY TO: Understand and follow oral and written directions. Make basic arithmetical calculations needed to measure quantities. Learn to operate food preparation appliances found in school cafeterias. Learn basic procedures, methods, and equipment used in preparing and serving large quantities of food. Learn sanitation practices related to the handling and serving of food. Maintain harmonious working relations with school officials, school employees, and students. Work with a point of sales system. Work cooperatively with others in all services areas of the Student Nutrition Department (Cafeteria, Snack bar, and Food services carts.) Prepare and serve hot and cold menu items to students and staff at an assigned school site. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Perform cashiering duties as assigned. Learn to operate a computer. Operate standard kitchen equipment safely and efficiently. Communicate effectively both orally and in writing. Maintain various records related to work performed. Read and interpret records to determine proper food quantity specifications. Add, subtract, multiply and divide with speed and accuracy. Handle hot material and work in an environment dominated by wide temperature extremes. Meet schedules and time lines. Observe health, sanitation, and safety requirements. Meet District standard of professional attitude as outline in Board Policies 4119.21, 4219.21, & 4319.21, Professional Standards for Classified Employees. Meet and Understand State of California Universal Mandated Meals Program, Ed Code Section 49501.5 WORKING CONDITIONS: ENVIRONMENT: Food service environment. Work is performed in a high school cafeteria environment; subject to heat from ovens, lifting, pulling, pushing and standing for long periods of time. PHYSICAL DEMANDS: Stamina sufficient to stand for extended periods of time. Dexterity of hands and fingers sufficient to handle cooking tools and to operate food service equipment. Speech and hearing sufficient to receive instructions and relay information. Physical strength sufficient to push, carry, and lift large and heavy ( lbs.) boxes, sacks of food, pots, and kettles. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Vision sufficient to evaluate status of food in preparation, read preparation requirements, read temperature gauges and dials. Work in cold and freezer temperature areas. Operate a food services cart. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment and metal objects LICENSES AND OTHER REQUIREMENTS: Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate. Must successfully pass the District's pre-employment Department of Justice Live Scan fingerprinting. Must successfully pass the District's pre-employment tuberculosis testing. Requirements / Qualifications Requirements / Qualifications
Apr 11, 2024
Full time
JOB SUMMARY: Under immediate direction of the Student Nutrition Services Lead, prepare and serve food in a school cafeteria; maintain food service facilities in a clean and sanitary condition; understands and works effectively with people of differing cultures; and perform related duties as assigned. CLASS CHARACTERISTICS: Employees with minimal experience in food services may be trained on all duties to be assigned. Position incumbents work under immediate direction of the Nutrition Services Lead and perform duties according to prescribed methods and practices. ESSENTIAL FUNCTIONS: Prepare vegetables, fruit, meat, and other foods for cooking; prepare salads, sandwiches, desserts, and beverages. Assist in preparation of scratch cooked entrees and baking bread and pastries; check recipes to estimate quantities of ingredients. Heats, portions and serves food to students and staff according to established procedures; set up steam tables and apportion and arrange food for serving; serve lunches and snacks for students and faculty; assures proper temperature of foods. Maintains food service facilities, equipment and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers and other food service equipment in the kitchen. Retrieves food items according to established quantity specifications; stocks condiments, food items and paper goods; stores and rotates supplies in storage areas including freezing temperature areas. Operates standard food service equipment such as ovens, utensils, microwaves and warmers; operates a calculator, money counter and computerized cash register in performing cashier duties as assigned; and counts money and makes correct change. Serve food in a food distribution line. Count and stock food on lunch carts and maintain records of items received and sold. May operate a hand operated snack and/or ala carte service cart. Arranges and sells food items, accounts for cash, student meal cards, and meal counts. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Performs related duties as assigned. EMPLOYMENT STANDARDS: Incumbent must be able to perform essential functions above with or without reasonable accommodation. Incumbent must maintain a positive, helpful, constructive attitude and working relationship with the department supervisor and departmental employees, other District employees, the Board of Education, students, parents and the general public. QUALIFICATIONS: Education/Experience: High school diploma or equivalent (GED). Six (6) months of experience performing work involving food preparation using standard kitchen tools and equipment, and serving food in large quantities. KNOWLEDGE OF: Practices, procedures, methods of organizing and techniques involved in quantity of food preparation and serving including salads, sandwiches, and simple desserts. Interpersonal skills using tact, patience and courtesy. Proper lifting and moving materials techniques. Standard kitchen equipment and utensils. Sanitation and safety practices related to preparing, handling and serving food. Portion control techniques. Skills to compute weights, measures, counts, portions, and cashiering. Prefer computer knowledge including Microsoft office, e-mail, and basic data entry. ABILITY TO: Understand and follow oral and written directions. Make basic arithmetical calculations needed to measure quantities. Learn to operate food preparation appliances found in school cafeterias. Learn basic procedures, methods, and equipment used in preparing and serving large quantities of food. Learn sanitation practices related to the handling and serving of food. Maintain harmonious working relations with school officials, school employees, and students. Work with a point of sales system. Work cooperatively with others in all services areas of the Student Nutrition Department (Cafeteria, Snack bar, and Food services carts.) Prepare and serve hot and cold menu items to students and staff at an assigned school site. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Perform cashiering duties as assigned. Learn to operate a computer. Operate standard kitchen equipment safely and efficiently. Communicate effectively both orally and in writing. Maintain various records related to work performed. Read and interpret records to determine proper food quantity specifications. Add, subtract, multiply and divide with speed and accuracy. Handle hot material and work in an environment dominated by wide temperature extremes. Meet schedules and time lines. Observe health, sanitation, and safety requirements. Meet District standard of professional attitude as outline in Board Policies 4119.21, 4219.21, & 4319.21, Professional Standards for Classified Employees. Meet and Understand State of California Universal Mandated Meals Program, Ed Code Section 49501.5 WORKING CONDITIONS: ENVIRONMENT: Food service environment. Work is performed in a high school cafeteria environment; subject to heat from ovens, lifting, pulling, pushing and standing for long periods of time. PHYSICAL DEMANDS: Stamina sufficient to stand for extended periods of time. Dexterity of hands and fingers sufficient to handle cooking tools and to operate food service equipment. Speech and hearing sufficient to receive instructions and relay information. Physical strength sufficient to push, carry, and lift large and heavy ( lbs.) boxes, sacks of food, pots, and kettles. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Vision sufficient to evaluate status of food in preparation, read preparation requirements, read temperature gauges and dials. Work in cold and freezer temperature areas. Operate a food services cart. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment and metal objects LICENSES AND OTHER REQUIREMENTS: Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate. Must successfully pass the District's pre-employment Department of Justice Live Scan fingerprinting. Must successfully pass the District's pre-employment tuberculosis testing. Requirements / Qualifications Requirements / Qualifications
California Department of Education
Concord, California
Mt. Diablo Unified School District Food & Nutrition Services Assistant Summary Definition Under general supervision, the job of the Food & Nutrition Services Assistant is to support the food service activities at assigned locations with specific responsibilities preparing, assisting in cooking, and serving food items to students and/or school personnel, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. Maintains kitchens in a safe and sanitary condition. Directly Responsible To Food & Nutrition Services Area Supervisor. Work guided and directed by Food & Nutrition Services Lead Food Service Worker. Example of Duties E: Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements). Acts as cashier for the purpose of ensuring accurate completion of all cashier processes. E Sets up, prepares, and breaks down serving areas in cafeteria, grab n go lines, mobile carts, or satellite locations on campus for the purpose of serving meals to students and staff. E Assists in the cooking and preparation of food for the purpose of ensuring effective menu implementation. Assembles main entrees, vegetables, salads, dressings, breads, etc., utilizing menus and recipes prepared by staff for the purpose of producing meals according to menu plan. Cleans kitchen, utensils, dishes, equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions. E Load and unload meals for the purpose of serving meals to students and staff. E Provides assistance with nutrition processes (e.g. daily record keeping, meal counts, production records, food and refrigerator/freezer temperature monitoring, quantity and quality of food inventory, cleanliness of equipment, cleanliness of preparation and serving areas, food preparation and serving, reporting equipment operating problems and other kitchen issues to Lead Food Service Worker, etc.) for the purpose of ensuring implementation of daily processes and all nutrition service requirements. E Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner. Reports safety issues in kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Attends unit meetings within the work day, for the purpose of gathering information required to perform job functions. Performs other related duties as assigned. DESIRABLE QUALIFICATIONS Skills Perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include: Adhere to food production processes Communicate effectively with others Completing tasks in a timely manner Preparing and maintaining accurate records Operate standard office equipment and commercial kitchen equipment Pertinent software applications Applying assessment instruments Knowledge Perform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include: Beginning understanding of the Culinary Arts/food preparation Understand complex multi-step written and oral instructions Knowledge of Production kitchen operation Knowledge in scale reading Food safety practices and procedures Food Production timelines Health standards and hazards Ability To be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily preform the functions of the job include: Operate equipment using a variety of standardized methods Work with a variety of individuals Problem solving to identify issues and create action plans Working as part of a team Adapting to changing work priorities Meeting deadlines and schedules Organizing tasks Working with frequent interruptions Responsibility Responsibilities include; working under general supervision using standardized routines. Work Environment/Physical Demands The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to SO lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required. Hazards Exposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments. Licenses and Certificates A valid California Driver's License (Preferred) CA ServSafe Food Handling Certification (Preferred) Experience Job related experience with increase levels of responsibility is desired. Education (Minimum) High School Diploma or equivalent Board Approval Expected: 1-18-23 Salary Range: 355 Requirements / Qualifications Requirements / Qualifications
Apr 10, 2024
Full time
Mt. Diablo Unified School District Food & Nutrition Services Assistant Summary Definition Under general supervision, the job of the Food & Nutrition Services Assistant is to support the food service activities at assigned locations with specific responsibilities preparing, assisting in cooking, and serving food items to students and/or school personnel, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. Maintains kitchens in a safe and sanitary condition. Directly Responsible To Food & Nutrition Services Area Supervisor. Work guided and directed by Food & Nutrition Services Lead Food Service Worker. Example of Duties E: Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements). Acts as cashier for the purpose of ensuring accurate completion of all cashier processes. E Sets up, prepares, and breaks down serving areas in cafeteria, grab n go lines, mobile carts, or satellite locations on campus for the purpose of serving meals to students and staff. E Assists in the cooking and preparation of food for the purpose of ensuring effective menu implementation. Assembles main entrees, vegetables, salads, dressings, breads, etc., utilizing menus and recipes prepared by staff for the purpose of producing meals according to menu plan. Cleans kitchen, utensils, dishes, equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions. E Load and unload meals for the purpose of serving meals to students and staff. E Provides assistance with nutrition processes (e.g. daily record keeping, meal counts, production records, food and refrigerator/freezer temperature monitoring, quantity and quality of food inventory, cleanliness of equipment, cleanliness of preparation and serving areas, food preparation and serving, reporting equipment operating problems and other kitchen issues to Lead Food Service Worker, etc.) for the purpose of ensuring implementation of daily processes and all nutrition service requirements. E Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner. Reports safety issues in kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Attends unit meetings within the work day, for the purpose of gathering information required to perform job functions. Performs other related duties as assigned. DESIRABLE QUALIFICATIONS Skills Perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include: Adhere to food production processes Communicate effectively with others Completing tasks in a timely manner Preparing and maintaining accurate records Operate standard office equipment and commercial kitchen equipment Pertinent software applications Applying assessment instruments Knowledge Perform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include: Beginning understanding of the Culinary Arts/food preparation Understand complex multi-step written and oral instructions Knowledge of Production kitchen operation Knowledge in scale reading Food safety practices and procedures Food Production timelines Health standards and hazards Ability To be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily preform the functions of the job include: Operate equipment using a variety of standardized methods Work with a variety of individuals Problem solving to identify issues and create action plans Working as part of a team Adapting to changing work priorities Meeting deadlines and schedules Organizing tasks Working with frequent interruptions Responsibility Responsibilities include; working under general supervision using standardized routines. Work Environment/Physical Demands The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to SO lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required. Hazards Exposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments. Licenses and Certificates A valid California Driver's License (Preferred) CA ServSafe Food Handling Certification (Preferred) Experience Job related experience with increase levels of responsibility is desired. Education (Minimum) High School Diploma or equivalent Board Approval Expected: 1-18-23 Salary Range: 355 Requirements / Qualifications Requirements / Qualifications
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job title Assistant Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Non-Exempt Position Summary Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations. Expected Hours of Work This is a full time position whose schedule is based on the customers' needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions Staff Supervision Participates in subordinate coaching, counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains schedules in payroll/time and attendance system, creates/maintains schedules in terms of request for days off, substitutions, dropping/filling shifts. Oversees student manager program - keeping track of attendance issues for student employees in terms of progressive disciplinary actions. Maintains and updates unit checklists for all stations and employees. Maintains micros system or operating system for the unit. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Production Management Assures efficiency in ordering, receiving and storage process for the unit. Provides leadership for the development of menu concepts and special promotions. Works with Unit Manager and Executive Chef to assure unit is aligned with company's culinary vision. Assures that menus, recipes, modifications/exceptions, and culinary initiatives are reviewed with the Unit Manager and Executive Chef for input and approval. Assures the excellence of all food production aspects including food presentation, safety and sanitation, recipe changes and product development, menu item pricing and market analysis, inventory, requisitions and transfers. Hands-on understanding of multi-unit operations. Service Management Establishes the customer service expectations for the unit including staff training, and processes to gather and respond to customer feedback (internal customer) and suggestions. Assures development and maintenance of appropriate signage for the unit. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. 2 years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events. 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. Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job title Assistant Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Non-Exempt Position Summary Provides support and assistance to the unit manager in the areas of scheduling, time and attendance tracking, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. This position will require the manager to be hands on and on the floor during peak times supporting employees and providing excellent customer service. The Assistant Manager is responsible for implementing and maintaining all operational procedures and programs related to the dining operations. Expected Hours of Work This is a full time position whose schedule is based on the customers' needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions Staff Supervision Participates in subordinate coaching, counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains schedules in payroll/time and attendance system, creates/maintains schedules in terms of request for days off, substitutions, dropping/filling shifts. Oversees student manager program - keeping track of attendance issues for student employees in terms of progressive disciplinary actions. Maintains and updates unit checklists for all stations and employees. Maintains micros system or operating system for the unit. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Production Management Assures efficiency in ordering, receiving and storage process for the unit. Provides leadership for the development of menu concepts and special promotions. Works with Unit Manager and Executive Chef to assure unit is aligned with company's culinary vision. Assures that menus, recipes, modifications/exceptions, and culinary initiatives are reviewed with the Unit Manager and Executive Chef for input and approval. Assures the excellence of all food production aspects including food presentation, safety and sanitation, recipe changes and product development, menu item pricing and market analysis, inventory, requisitions and transfers. Hands-on understanding of multi-unit operations. Service Management Establishes the customer service expectations for the unit including staff training, and processes to gather and respond to customer feedback (internal customer) and suggestions. Assures development and maintenance of appropriate signage for the unit. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. 2 years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events. 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. Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
California Department of Education
Byron, California
About the Employer The Byron Union School District is a TK - 8 district located in Byron, CA with approximately 1,250 students and 200+ staff members, with two elementary schools and one middle school serving the communities of Byron and Discovery Bay. The district also offers an independent study program (Byron Institute of Independent Study) serving grades K-8. The Byron Union School District is committed to providing all students with an exemplary education, striving for excellence. Job Summary Job Summary Foos Service Assistant Substitutes will be used to fill in for Food Service Staff absences on an as-needed basis. Under the direction of the Food Services Supervisor, participates in the preparation of food and cafeteria related duties. View Job Description Requirements / Qualifications Internal candidates need only submit a completed application through Edjoin. - Must have ability to become "ServSafe" Certified for the State of California. Letter of Introduction Resume Comments and Other Information The Human Resources Department of the Byron Union School District will make reasonable efforts in recruitment and examination process to accommodate applicants with disabilities. If you need an accommodation, please call . For more information about this position, go to the pdf file here Services Asst. 2 pdf
Apr 04, 2024
Full time
About the Employer The Byron Union School District is a TK - 8 district located in Byron, CA with approximately 1,250 students and 200+ staff members, with two elementary schools and one middle school serving the communities of Byron and Discovery Bay. The district also offers an independent study program (Byron Institute of Independent Study) serving grades K-8. The Byron Union School District is committed to providing all students with an exemplary education, striving for excellence. Job Summary Job Summary Foos Service Assistant Substitutes will be used to fill in for Food Service Staff absences on an as-needed basis. Under the direction of the Food Services Supervisor, participates in the preparation of food and cafeteria related duties. View Job Description Requirements / Qualifications Internal candidates need only submit a completed application through Edjoin. - Must have ability to become "ServSafe" Certified for the State of California. Letter of Introduction Resume Comments and Other Information The Human Resources Department of the Byron Union School District will make reasonable efforts in recruitment and examination process to accommodate applicants with disabilities. If you need an accommodation, please call . For more information about this position, go to the pdf file here Services Asst. 2 pdf
Fort Bragg Unified School District
Fort Bragg, North Carolina
About the Employer FBUSD schools include Redwood Elementary School (grades PreK - 2), Dana Gray Elementary (grades 3 - 5), Fort Bragg Middle School (grade 6 - 8), Fort Bragg High School (grades 9 - 12) and three alternative schools - Noyo High School (continuation), Lighthouse Community Day School (grades 9 - 12) and Shelter Cove Community Day School (grades 4 - 8). FBUSD is nestled on the rugged northern California coastline. Comprised of approximately 1700 students, FBUSD is the second largest school district in Mendocino County. With a wide array of athletic teams, a strong academic program, and an extensive range of extra-curricular options, FBUSD students continually have an impressive range of options after high school. The Fort Bragg community is incredibly supportive of all school activities and events and donates generously to programs and scholarships. Job Summary Job Summary DEFINITION: To maintain food service facilities in a clean and orderly condition, and to serve food to students. SUPERVISION RECEIVED AND EXERCISED: Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook/Manager. Job Description / Essential Elements: Print DEFINITION To maintain food service facilities in a clean and orderly condition; and to prepare and serve food to students. SUPERVISION RECEIVED AND EXERCISED Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook and/or Kitchen Operations Manager EXAMPLES OF ESSENTIAL DUTIES - May include, but are not limited to, the following: Must learn basic Cook duties and fill in for Cook when s/he is absent. Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas. May assist with packaging and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps kitchen floors, wipes tables, and counters within the kitchen, fill supplies for next day and performs general clean-up tasks. May perform baking duties as necessary. Assists in the preparation of meals. Operates computerized cash registers and oversees the use of student keypad as needed. Operates food service machinery and equipment. Supervises student helpers. Performs assigned duties in a safe manner. Performs related duties as assigned. MINIMUM QUALIFICATIONS: High School diploma or equivalent. Knowledge of: Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas. General food preparation. Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food service machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist and reach. Learn to operate computerized cash registers and equipment. Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. Experience, Education, and Training Any combination of experience and training, which indicate possession of the above skills and abilities. Must maintain a Certified Food Safety Manager certificate. Book, class and exam costs will be covered by the District. Staff is also required to learn and implement National School Lunch/Breakfast Program requirements and comply with Environmental Health Codes and Laws. Must complete at least 4-6 hours of annual continuing education/training, depending on hours worked per week, at District's expense. Example: Some experience in food preparation and kitchen maintenance or related training. WORKING CONDITIONS: Kitchen environment Some positions in this class may require possession of a valid California driver's license. Driving a vehicle to conduct work as assigned by the position. Seeing to read a variety of materials; Hearing and speaking to exchange information; Speaking so that others may understand at normal levels and on the telephone; Speak, read, and understand English sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Ability to exert 50 pounds of force frequently to lift, carry, push, pull or otherwise move objects. Dexterity of hands and fingers to operate a computer keyboard and other equipment; Physical mobility and stamina to participate in activities which may be strenuous performing physical labor: Sitting, standing for long periods of time, walking, twisting, stooping, crouching, kneeling, bending over at the waist, grasping, reaching overhead, climbing, and, pushing, pulling and moving, lifting and/or carrying 0-50 pounds. HAZARDS: Driving a vehicle during adverse weather conditions. Kitchen equipment and supplies use (knives, slicers, burners, chemicals, etc.) Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Board Adopted: April 27, 1989, Rev. Board Approved: October 11, 2001, Revised - CSEA Chapter Approved 4/4/17 - CSEA approved, FBUSD Board Approved 04-25-2017 Benefits: Participation in our health, vision, dental and life insurance, including an employee contribution if applicable. This will provide coverage for the employee, their spouse and eligible dependents. Employee may elect membership in California School Employee's Association. Partidipation in Public Employees' Retirement System (PERS), to which both the employee and FBUSD contribute. Special Notes: This position may be temporarily filled by a substitute or in-house employee who may also be a candidate. Requirements / Qualifications Requirements / Qualifications Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food services machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist, and reach. Learn to operate computerized cash registers and equipment Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. EXAMPLES OF DUTIES - May include but are not limited to, the following: Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas and disposes of refuse. May assist with packing and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps floors, wipes tables, and counters fill supplies for the next day and perform general clean-up tasks. May perform baking duties as necessary. Assists others in the assembly and heating of foods. Operates computerized cash registers and oversees the use of student keypad as needed. Operates food service machinery and equipment. Supervises student helpers. Performs assigned duties safely. Performs related duties as assigned. MINIMUM QUALIFICATIONS: High School diploma or equivalent. Knowledge of: Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas. General food preparation. Special Requirements: Some positions in this class may require possession of a valid California driver's license. Speak, read, and understand sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Physical Requirements: Ability to exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. Ability to stoop, climb, stand for long periods of time and perform physical labor, physical mobility, and stamina to participate in activities that may be strenuous. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Commercial food handling experience is desired but not required. Being approved for employment following a fingerprint background check and TB testing does not constitute a guarantee of work, only eligibility to work when additional staff is needed, i.e. during the time another employee is absent or for special events. New employee substitute packet and I-9 eligibility are completed before employment. Not limited to. Payroll paid monthly on the 10th. Resume outlining prior experience and qualifications and 3 letters of reference if available. Incomplete applications will not be considered. Letter of Introduction Letter(s) of Reference Resume Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food services machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist, and reach. Learn to operate computerized cash registers and equipment Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. EXAMPLES OF DUTIES - May include but are not limited to, the following: Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas and disposes of refuse . click apply for full job details
Apr 04, 2024
Full time
About the Employer FBUSD schools include Redwood Elementary School (grades PreK - 2), Dana Gray Elementary (grades 3 - 5), Fort Bragg Middle School (grade 6 - 8), Fort Bragg High School (grades 9 - 12) and three alternative schools - Noyo High School (continuation), Lighthouse Community Day School (grades 9 - 12) and Shelter Cove Community Day School (grades 4 - 8). FBUSD is nestled on the rugged northern California coastline. Comprised of approximately 1700 students, FBUSD is the second largest school district in Mendocino County. With a wide array of athletic teams, a strong academic program, and an extensive range of extra-curricular options, FBUSD students continually have an impressive range of options after high school. The Fort Bragg community is incredibly supportive of all school activities and events and donates generously to programs and scholarships. Job Summary Job Summary DEFINITION: To maintain food service facilities in a clean and orderly condition, and to serve food to students. SUPERVISION RECEIVED AND EXERCISED: Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook/Manager. Job Description / Essential Elements: Print DEFINITION To maintain food service facilities in a clean and orderly condition; and to prepare and serve food to students. SUPERVISION RECEIVED AND EXERCISED Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook and/or Kitchen Operations Manager EXAMPLES OF ESSENTIAL DUTIES - May include, but are not limited to, the following: Must learn basic Cook duties and fill in for Cook when s/he is absent. Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas. May assist with packaging and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps kitchen floors, wipes tables, and counters within the kitchen, fill supplies for next day and performs general clean-up tasks. May perform baking duties as necessary. Assists in the preparation of meals. Operates computerized cash registers and oversees the use of student keypad as needed. Operates food service machinery and equipment. Supervises student helpers. Performs assigned duties in a safe manner. Performs related duties as assigned. MINIMUM QUALIFICATIONS: High School diploma or equivalent. Knowledge of: Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas. General food preparation. Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food service machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist and reach. Learn to operate computerized cash registers and equipment. Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. Experience, Education, and Training Any combination of experience and training, which indicate possession of the above skills and abilities. Must maintain a Certified Food Safety Manager certificate. Book, class and exam costs will be covered by the District. Staff is also required to learn and implement National School Lunch/Breakfast Program requirements and comply with Environmental Health Codes and Laws. Must complete at least 4-6 hours of annual continuing education/training, depending on hours worked per week, at District's expense. Example: Some experience in food preparation and kitchen maintenance or related training. WORKING CONDITIONS: Kitchen environment Some positions in this class may require possession of a valid California driver's license. Driving a vehicle to conduct work as assigned by the position. Seeing to read a variety of materials; Hearing and speaking to exchange information; Speaking so that others may understand at normal levels and on the telephone; Speak, read, and understand English sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Ability to exert 50 pounds of force frequently to lift, carry, push, pull or otherwise move objects. Dexterity of hands and fingers to operate a computer keyboard and other equipment; Physical mobility and stamina to participate in activities which may be strenuous performing physical labor: Sitting, standing for long periods of time, walking, twisting, stooping, crouching, kneeling, bending over at the waist, grasping, reaching overhead, climbing, and, pushing, pulling and moving, lifting and/or carrying 0-50 pounds. HAZARDS: Driving a vehicle during adverse weather conditions. Kitchen equipment and supplies use (knives, slicers, burners, chemicals, etc.) Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Board Adopted: April 27, 1989, Rev. Board Approved: October 11, 2001, Revised - CSEA Chapter Approved 4/4/17 - CSEA approved, FBUSD Board Approved 04-25-2017 Benefits: Participation in our health, vision, dental and life insurance, including an employee contribution if applicable. This will provide coverage for the employee, their spouse and eligible dependents. Employee may elect membership in California School Employee's Association. Partidipation in Public Employees' Retirement System (PERS), to which both the employee and FBUSD contribute. Special Notes: This position may be temporarily filled by a substitute or in-house employee who may also be a candidate. Requirements / Qualifications Requirements / Qualifications Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food services machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist, and reach. Learn to operate computerized cash registers and equipment Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. EXAMPLES OF DUTIES - May include but are not limited to, the following: Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas and disposes of refuse. May assist with packing and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps floors, wipes tables, and counters fill supplies for the next day and perform general clean-up tasks. May perform baking duties as necessary. Assists others in the assembly and heating of foods. Operates computerized cash registers and oversees the use of student keypad as needed. Operates food service machinery and equipment. Supervises student helpers. Performs assigned duties safely. Performs related duties as assigned. MINIMUM QUALIFICATIONS: High School diploma or equivalent. Knowledge of: Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas. General food preparation. Special Requirements: Some positions in this class may require possession of a valid California driver's license. Speak, read, and understand sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc. Physical Requirements: Ability to exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. Ability to stoop, climb, stand for long periods of time and perform physical labor, physical mobility, and stamina to participate in activities that may be strenuous. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. Commercial food handling experience is desired but not required. Being approved for employment following a fingerprint background check and TB testing does not constitute a guarantee of work, only eligibility to work when additional staff is needed, i.e. during the time another employee is absent or for special events. New employee substitute packet and I-9 eligibility are completed before employment. Not limited to. Payroll paid monthly on the 10th. Resume outlining prior experience and qualifications and 3 letters of reference if available. Incomplete applications will not be considered. Letter of Introduction Letter(s) of Reference Resume Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food services machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist, and reach. Learn to operate computerized cash registers and equipment Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. EXAMPLES OF DUTIES - May include but are not limited to, the following: Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas and disposes of refuse . click apply for full job details
Kessler Institute for Rehabilitation Select Medical 201 Pleasant Hill Road Chester, NJ 07930 Food Service Aide/ Dietary Aide Shift Hours : Per Diem/PRN, (This includes weekday and weekend shifts) Base Rate: $17.25/Hr We are currently seeking a Per Diem, Food Service Aide for our rehab hospital in Chester, NJ (Morris County). This entry level position allows you to exercise your customer service skills and serve patients in an impactful way. Benefits of becoming a FSA with us: Working with a great kitchen and dietary team Impact on patient care and their quality of life Advancement opportunities Gaining healthcare experience Team-oriented culture A network of over 50K employees nationwide with relocation opportunities Your responsibilities: You will perform a variety of patient food services, dining room services and dish room services. You will be an integral part of the food preparations, serving of the prepared food to patients, families, staff and visitors and assisting in clean up. Providing quality work, showing knowledge of the job and good decision making. Being timely and efficient when preparing food. Providing high quality food preparation and service. Completing all procedures scheduled during the shift without compromising the quality of work. Volunteering to help in other areas of the kitchen when necessary. Demonstrating reliability and dependability in your work. Operating equipment and performing related duties in a safe manner. Preferred Experience: High School diploma or equivalent experience preferred. Previous healthcare food service experience preferred. APPLY TODAY! Select Medical is an organization that is passionate about safety for our patients and our team members. The Inpatient Rehabilitation Division conducts post-offer employment testing (POET) for a number of job titles including, but not limited to: Rehabilitation Assistant/Nursing Assistant Nurse Physical, Occupational and Speech Therapy Environmental Services Food and Nutrition Services Post offer employment testing (POETs) are completed as part of the onboarding process - to be completed before an employee's first day of work . Select Medical is committed to having a workforce that reflects diversity at all levels and is an equal opportunity employer. Qualified applicants are considered for employment, and employees are treated during employment without regard to race, color, religion, national origin, citizenship, age, sex, sexual orientation, gender identity, marital status, ancestry, physical or mental disability, veteran status, or any other characteristic protected under applicable law .
Apr 18, 2024
Full time
Kessler Institute for Rehabilitation Select Medical 201 Pleasant Hill Road Chester, NJ 07930 Food Service Aide/ Dietary Aide Shift Hours : Per Diem/PRN, (This includes weekday and weekend shifts) Base Rate: $17.25/Hr We are currently seeking a Per Diem, Food Service Aide for our rehab hospital in Chester, NJ (Morris County). This entry level position allows you to exercise your customer service skills and serve patients in an impactful way. Benefits of becoming a FSA with us: Working with a great kitchen and dietary team Impact on patient care and their quality of life Advancement opportunities Gaining healthcare experience Team-oriented culture A network of over 50K employees nationwide with relocation opportunities Your responsibilities: You will perform a variety of patient food services, dining room services and dish room services. You will be an integral part of the food preparations, serving of the prepared food to patients, families, staff and visitors and assisting in clean up. Providing quality work, showing knowledge of the job and good decision making. Being timely and efficient when preparing food. Providing high quality food preparation and service. Completing all procedures scheduled during the shift without compromising the quality of work. Volunteering to help in other areas of the kitchen when necessary. Demonstrating reliability and dependability in your work. Operating equipment and performing related duties in a safe manner. Preferred Experience: High School diploma or equivalent experience preferred. Previous healthcare food service experience preferred. APPLY TODAY! Select Medical is an organization that is passionate about safety for our patients and our team members. The Inpatient Rehabilitation Division conducts post-offer employment testing (POET) for a number of job titles including, but not limited to: Rehabilitation Assistant/Nursing Assistant Nurse Physical, Occupational and Speech Therapy Environmental Services Food and Nutrition Services Post offer employment testing (POETs) are completed as part of the onboarding process - to be completed before an employee's first day of work . Select Medical is committed to having a workforce that reflects diversity at all levels and is an equal opportunity employer. Qualified applicants are considered for employment, and employees are treated during employment without regard to race, color, religion, national origin, citizenship, age, sex, sexual orientation, gender identity, marital status, ancestry, physical or mental disability, veteran status, or any other characteristic protected under applicable law .
The University of Notre Dame Enterprises and Events (UEE) division is currently hiring for the position of Assistant Program Director within Nutrition Services. The UEE division leads the University's event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives. Why this position? This position assists the Program Director, Nutrition Services in developing, implementing, and maintaining nutritional programs for Notre Dame Campus Dining. This individual will also assist in representing Campus Dining in campus-wide initiatives that require or would benefit from nutritional programming. This individual would assist in evaluating students', faculty/staff, and guests' dietary and nutritional needs; provide nutritional counseling and advice one-on-one or in a group setting; create nutritional plans; help those with food allergies or dietary conditions safely navigate the dining halls and their meal plans; assess for eating disorders and provide referrals as needed; monitor and ensure accuracy of nutritional and allergen information in NetMenu and MDI interfaces; help provide nutritional advisement for other Campus Dining team members; and pursue and evaluate new products and information that would benefit our customers and department. UEE Commitments to a Diverse and Inclusive Culture To treat every person with dignity and respect To value our cultural differences To harness the strength of our diversity To commit ourselves to the mission of equality for all To be diligent in our efforts to listen, learn, and grow with one another
Apr 17, 2024
Full time
The University of Notre Dame Enterprises and Events (UEE) division is currently hiring for the position of Assistant Program Director within Nutrition Services. The UEE division leads the University's event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives. Why this position? This position assists the Program Director, Nutrition Services in developing, implementing, and maintaining nutritional programs for Notre Dame Campus Dining. This individual will also assist in representing Campus Dining in campus-wide initiatives that require or would benefit from nutritional programming. This individual would assist in evaluating students', faculty/staff, and guests' dietary and nutritional needs; provide nutritional counseling and advice one-on-one or in a group setting; create nutritional plans; help those with food allergies or dietary conditions safely navigate the dining halls and their meal plans; assess for eating disorders and provide referrals as needed; monitor and ensure accuracy of nutritional and allergen information in NetMenu and MDI interfaces; help provide nutritional advisement for other Campus Dining team members; and pursue and evaluate new products and information that would benefit our customers and department. UEE Commitments to a Diverse and Inclusive Culture To treat every person with dignity and respect To value our cultural differences To harness the strength of our diversity To commit ourselves to the mission of equality for all To be diligent in our efforts to listen, learn, and grow with one another
Min Max Overview Presbyterian Homes & Services - Croixdale is seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including Assistant Director, Executive Chefs, Supervisors, Nutrition Coordinator, Cooks/Chefs, Servers and Lead Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY Croixdale750 Highway 95 NorthBayport, MN 55003For decades, Croixdale has been a vital part of the warm and inviting Bayport community. Employees and residents enjoy the nearby views of the St. Croix River and the convenience of local restaurants. As an employee you can take advantage of a variety of amenities such as:- Off-street parking (garage parking available for a monthly fee)-Great Employee events & celebrations!- Discounted employee meals- Free Fitness Center accessThis community offers the following care options: Assisted Living, Assisted Living with Memory Care Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Care Center: Enrolled in or a graduate of a dietary manager course with current state certification. Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Based in St. Paul, Minnesota-Presbyterian Homes & Services (PHS) is a nonprofit, faith-based organization providing a broad array of high-quality housing choices, care options and services for older adults. There are over 7,500 team members like you at PHS, serving more than 26,000 older adults through 60+ PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage and other community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in MN, providing comprehensive care for over 15,000 older adults. An Innovative Leader: Established in 1955, PHS has earned the reputation as an Innovative Leader dedicated to promoting independence, purposeful living, and overall well-being. PHS is now one of the largest nonprofit senior housing and services providers in the US.Our strong focus on our employees, means we are committed to an environment where you are valued and empowered to make a difference. With a strong commitment to team growth from within, roughly 80% of leadership roles are filled through the development of people like you. To learn more about PHS culture, benefits and team development, we invite you to visit the "Careers" section of our website.Let's get you started. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
Apr 17, 2024
Full time
Min Max Overview Presbyterian Homes & Services - Croixdale is seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including Assistant Director, Executive Chefs, Supervisors, Nutrition Coordinator, Cooks/Chefs, Servers and Lead Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY Croixdale750 Highway 95 NorthBayport, MN 55003For decades, Croixdale has been a vital part of the warm and inviting Bayport community. Employees and residents enjoy the nearby views of the St. Croix River and the convenience of local restaurants. As an employee you can take advantage of a variety of amenities such as:- Off-street parking (garage parking available for a monthly fee)-Great Employee events & celebrations!- Discounted employee meals- Free Fitness Center accessThis community offers the following care options: Assisted Living, Assisted Living with Memory Care Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Care Center: Enrolled in or a graduate of a dietary manager course with current state certification. Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Based in St. Paul, Minnesota-Presbyterian Homes & Services (PHS) is a nonprofit, faith-based organization providing a broad array of high-quality housing choices, care options and services for older adults. There are over 7,500 team members like you at PHS, serving more than 26,000 older adults through 60+ PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage and other community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in MN, providing comprehensive care for over 15,000 older adults. An Innovative Leader: Established in 1955, PHS has earned the reputation as an Innovative Leader dedicated to promoting independence, purposeful living, and overall well-being. PHS is now one of the largest nonprofit senior housing and services providers in the US.Our strong focus on our employees, means we are committed to an environment where you are valued and empowered to make a difference. With a strong commitment to team growth from within, roughly 80% of leadership roles are filled through the development of people like you. To learn more about PHS culture, benefits and team development, we invite you to visit the "Careers" section of our website.Let's get you started. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
Company Description Pilot Company is an industry-leading network of travel centers with more than 30,000 team members and over 750 retail and fueling locations in 44 states and six Canadian provinces. Our energy and logistics division serves as a top supplier of fuel, employing one of the largest tanker fleets and providing critical services to oil operations in our nation's busiest basins. Pilot Company supports a growing portfolio of brands with expertise in supply chain and retail operations, logistics and transportation, technology and digital innovation, construction, maintenance, human resources, finance, sales and marketing. Founded in 1958 by Jim A. Haslam II and currently led by CEO Adam Wright, our founding values, people-first culture and commitment to giving back remains true to us today. Whether we are serving guests, a fellow team member, or a trucking company, we are dedicated to fueling people and keeping North America moving. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or any other characteristic protected under applicable federal, state or local law. Job Description Pilot Flying J is seeking highly-skilled, experienced Food Services Manager to assist in running our high-volume, quick service restaurants. Our Food Service Managers assist the Restaurant General Manager and are responsible for helping to manage the restaurant operation within a travel center. You will also be responsible for the following tasks: Fill in for the Restaurant General Manager Assist GM in selecting, coaching, training and developing Team Members Direct and assign work to Team Members Creating a positive work environment for team members Expedite food service and assist with food preparation Ensure high level of guest satisfaction, food quality, restaurant cleanliness, and a strong food safety environment Pay Rates Starting between: $40,600.00 - $58,815.00 / year Qualifications As a Food Service Manager, you must have excellent team leadership and customer service skills. You must also exemplify integrity and accountability at the managerial level. Additional requirements of the Food Service Manager include: High school diploma or equivalent certification required Minimum one-year food service management experience required Ability to work a flexible schedule Additional Information Fuel Discount Nation-wide Medical Plan/Dental/Vision 401(k) Flexible Spending Accounts Adoption Assistance Tuition Reimbursement Flexible Schedule Weekly Pay
Apr 17, 2024
Full time
Company Description Pilot Company is an industry-leading network of travel centers with more than 30,000 team members and over 750 retail and fueling locations in 44 states and six Canadian provinces. Our energy and logistics division serves as a top supplier of fuel, employing one of the largest tanker fleets and providing critical services to oil operations in our nation's busiest basins. Pilot Company supports a growing portfolio of brands with expertise in supply chain and retail operations, logistics and transportation, technology and digital innovation, construction, maintenance, human resources, finance, sales and marketing. Founded in 1958 by Jim A. Haslam II and currently led by CEO Adam Wright, our founding values, people-first culture and commitment to giving back remains true to us today. Whether we are serving guests, a fellow team member, or a trucking company, we are dedicated to fueling people and keeping North America moving. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or any other characteristic protected under applicable federal, state or local law. Job Description Pilot Flying J is seeking highly-skilled, experienced Food Services Manager to assist in running our high-volume, quick service restaurants. Our Food Service Managers assist the Restaurant General Manager and are responsible for helping to manage the restaurant operation within a travel center. You will also be responsible for the following tasks: Fill in for the Restaurant General Manager Assist GM in selecting, coaching, training and developing Team Members Direct and assign work to Team Members Creating a positive work environment for team members Expedite food service and assist with food preparation Ensure high level of guest satisfaction, food quality, restaurant cleanliness, and a strong food safety environment Pay Rates Starting between: $40,600.00 - $58,815.00 / year Qualifications As a Food Service Manager, you must have excellent team leadership and customer service skills. You must also exemplify integrity and accountability at the managerial level. Additional requirements of the Food Service Manager include: High school diploma or equivalent certification required Minimum one-year food service management experience required Ability to work a flexible schedule Additional Information Fuel Discount Nation-wide Medical Plan/Dental/Vision 401(k) Flexible Spending Accounts Adoption Assistance Tuition Reimbursement Flexible Schedule Weekly Pay
JOB SUMMARY:The primary responsibility of the Server Assistant is to provide prompt, courteous service to restaurant patrons and ensure guests are satisfied with their dining experience by assisting Food Servers and Bartenders as necessary. ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following) Must demonstrate pride, attention to detail and have knowledge in all aspects of restaurant (i.e. menu items, food prep, service standards, bar concept, etc.) Supplies the dining room and individual tables with clean china, silver, glassware, utensils, condiments and paper supplies as needed. Make sure all tables are set completely both before and after shift. Removes dirty dishes, soiled linen, glassware and silver from table and counter tops. May also assist server in carrying items used in the dining room. Maintain tables throughout service, clearing dishes between courses and empty glassware as necessary. Resets tables and performs other related duties as requests by the management or waiter/waitress. Make sure all areas are clean and free of debris. Polish all glassware and service items as necessary. Assist food servers in service of complimentary bottled water and bread service. Monitor tables closely and is attentive to guests' needs. Clearing and scraping all dishes in the side stations after clearing a table. Service of non-alcoholic beverages and fills as needed Change tablecloth and reset tables as quickly as possible after guests leave the restaurant. Service of Coffee, Hot tea and other non-alcoholic beverages. Refresh flatware after each course or upon guest request. Assists in serving food in a timely manner. Ensure food order is correct before serving to the guests. Carry one plate per hand without tray service. Completes station side work, stocks all service stations. Maintain a professional demeanor throughout service, assisting servers and captains as necessary. Maintains the appropriate appearance of work station in accordance with county health and department service standards. Ensures that side-work, supplies and stock is prepared for the shift and closing side-work is prepared for next shift. Follows all applicable safety procedures Follows all standard operating procedures Perform other related duties as assigned and requested. Moves tables throughout the dining room in order to be able to set up and accommodate need of the reservations. Prepare sections and side stations, i.e., make sure tables are cleaned and set properly. Provides prompt, courteous food and beverage service to casino guests within property restaurants. Possesses a keen sense of timing and is capable of discreetly speeding up or slowing down his/her service as necessary. Acknowledge customers immediately with a smile. Serve meals/beverages to guests and periodically returns to assigned tables for additional service. Monitors tables closely and is attentive to guests' needs. Remains attentive to the needs and requests of the customers during their stay. Prepare silverware neatly and quickly at table. Clean area when finished preparing. May be required to run food on a rotational basis and may serve primarily as food runner for shift at times Is at all times appropriately groomed and wears the uniform provided Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities) Basic knowledge of upscale food and beverage products and service standards. Ability to read, write and understand English. Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management. Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions. Promotes casino events, property services and promotional campaigns Must be able to work individually and as part of a team in collaboration with others Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to work from a standing position for extended periods of time. Ability to perform reaching and stooping motions repeatedly. Visual ability needed to accurately provide guest service Ability to work at a fast pace, high volume environment involving constant public interaction. Shifts may vary based on business needs. Must be able to work any day of the week and any shift, including holidays and weekends. Must be able to handle intoxicated guests in a professional manner and according to policy. Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs or more repeatedly. QUALIFICATIONS: 1 - 2 years prior bussing or food runner experience preferred Work requires attention to detail and ability to adhere to standards in a gourmet dining atmosphere Must be 21years of age. High School Diploma or equivalent required. Must obtain a Food Handlers certificate from County Health Department. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must pass background check. Must present a neat and professional appearance. Work requires professional interactions with customers, public and co-workers. Requires excellent interpersonal and communication skills. Works well with others, especially other server assistants, wait people, bartenders, cooks, supervisors, etc. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
JOB SUMMARY:The primary responsibility of the Server Assistant is to provide prompt, courteous service to restaurant patrons and ensure guests are satisfied with their dining experience by assisting Food Servers and Bartenders as necessary. ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following) Must demonstrate pride, attention to detail and have knowledge in all aspects of restaurant (i.e. menu items, food prep, service standards, bar concept, etc.) Supplies the dining room and individual tables with clean china, silver, glassware, utensils, condiments and paper supplies as needed. Make sure all tables are set completely both before and after shift. Removes dirty dishes, soiled linen, glassware and silver from table and counter tops. May also assist server in carrying items used in the dining room. Maintain tables throughout service, clearing dishes between courses and empty glassware as necessary. Resets tables and performs other related duties as requests by the management or waiter/waitress. Make sure all areas are clean and free of debris. Polish all glassware and service items as necessary. Assist food servers in service of complimentary bottled water and bread service. Monitor tables closely and is attentive to guests' needs. Clearing and scraping all dishes in the side stations after clearing a table. Service of non-alcoholic beverages and fills as needed Change tablecloth and reset tables as quickly as possible after guests leave the restaurant. Service of Coffee, Hot tea and other non-alcoholic beverages. Refresh flatware after each course or upon guest request. Assists in serving food in a timely manner. Ensure food order is correct before serving to the guests. Carry one plate per hand without tray service. Completes station side work, stocks all service stations. Maintain a professional demeanor throughout service, assisting servers and captains as necessary. Maintains the appropriate appearance of work station in accordance with county health and department service standards. Ensures that side-work, supplies and stock is prepared for the shift and closing side-work is prepared for next shift. Follows all applicable safety procedures Follows all standard operating procedures Perform other related duties as assigned and requested. Moves tables throughout the dining room in order to be able to set up and accommodate need of the reservations. Prepare sections and side stations, i.e., make sure tables are cleaned and set properly. Provides prompt, courteous food and beverage service to casino guests within property restaurants. Possesses a keen sense of timing and is capable of discreetly speeding up or slowing down his/her service as necessary. Acknowledge customers immediately with a smile. Serve meals/beverages to guests and periodically returns to assigned tables for additional service. Monitors tables closely and is attentive to guests' needs. Remains attentive to the needs and requests of the customers during their stay. Prepare silverware neatly and quickly at table. Clean area when finished preparing. May be required to run food on a rotational basis and may serve primarily as food runner for shift at times Is at all times appropriately groomed and wears the uniform provided Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities) Basic knowledge of upscale food and beverage products and service standards. Ability to read, write and understand English. Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management. Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions. Promotes casino events, property services and promotional campaigns Must be able to work individually and as part of a team in collaboration with others Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to work from a standing position for extended periods of time. Ability to perform reaching and stooping motions repeatedly. Visual ability needed to accurately provide guest service Ability to work at a fast pace, high volume environment involving constant public interaction. Shifts may vary based on business needs. Must be able to work any day of the week and any shift, including holidays and weekends. Must be able to handle intoxicated guests in a professional manner and according to policy. Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs or more repeatedly. QUALIFICATIONS: 1 - 2 years prior bussing or food runner experience preferred Work requires attention to detail and ability to adhere to standards in a gourmet dining atmosphere Must be 21years of age. High School Diploma or equivalent required. Must obtain a Food Handlers certificate from County Health Department. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must pass background check. Must present a neat and professional appearance. Work requires professional interactions with customers, public and co-workers. Requires excellent interpersonal and communication skills. Works well with others, especially other server assistants, wait people, bartenders, cooks, supervisors, etc. 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).
Summary Located in Franklin, Tennessee, Williamson Health is one of the South's most exceptional health care systems with a 203 bed hospital (Williamson Medical Center), over 40 providers at our Williamson Health Medical Group locations, the Bone & Joint Institute and the Monroe Carell Junior Children's Hospital Vanderbilt at Williamson Medical Center. Williamson Health offers comprehensive in-patient and out-patient services. We have more than 825 providers representing over 70 medical specialties and sub-specialties. Williamson Health is a system where your talents will be valued and your skillset expanded. We are rooted in our promise to world-class, compassionate care for the residents of Williamson County and surrounding communities, taking exceptional pride in serving our community. We're committed to empowering our employees to work in innovative ways and reserve time and space for curiosity, laughter and creativity. We value and support the diversity and cultural differences among one another and are committed to upholding an inclusive environment that appreciates the uniqueness of all individuals. Our values are at the heart of everything we do: respect for every individual, the health and total well-being of all people, human compassion and integrity. These shape who we are as an organization and are essential for delivering the highest level of culturally competent care and treatment of every patient, family member, visitor, physician and employee. Williamson Health is pleased to offer a comprehensive benefits program, that offers you choice and flexibility, so you can take charge of your physical, financial, and emotional well-being. o Medical, Dental, Vision o PTO o Retirement Matching o Tuition reimbursement o Discount programs o FSA (Flexible Spending Accounts) o Identity Theft Protection o Legal Aid Williamson Health is an equal-opportunity employer and a drug-free workplace. POSITION SUMMARY Responsible for cleanliness of kitchen and assisting in food preparation as needed. Responsible for delivering patient tray carts throughout meal service. Will assist the storeroom manager in securing deliveries as assigned. This position offers career progression opportunities. A motivation to learn other areas is encouraged. Schedules will fluctuate depending on the department needs. POSITION REQUIREMENTS Formal Education / Training: High school education or equivalent. Must have the ability to understand and follow basic verbal communications and or written instructions in English Workplace Experience: None required. Equipment and Skills Training: Dish machine, mop, and broom. Basic Computer knowledge. Physical Environment: Kitchen, dish room, patient floors. Physical Effort: Prolonged standing, stooping, able to lift up to 35#. Able to withstand extreme temperatures, able to comprehend written and oral communication. Able to withstand pushing equipment and carts to and from floors. Able to sweep and mop large floor areas. Able to clean walls, surfaces, equipment as assigned. PERFORMANCE STANDARDS Carry out any assignments as directed by Supervisor and Team Leaders in a positive, cooperative manner. Maintain sanitary and orderly work environment. Perform daily and weekly assignments and follow sanitation schedules. Follows department and hospital policies regarding attendance (call ins, tardies) and schedule changes to include API requests and edits. Attends Department and Area meetings as scheduled. Understand and support the policy of working various shifts as needed according to the schedule and assist and train in other areas as needed. Operate and maintain dish machine throughout scheduled work time to include breaking down, cleaning and keeping machine clear of debris throughout service. Follow task list for the schedule assigned to include running all dirty dishes and smallwares and cleaning all pots timely and consistently. Stock dishes, silver, pots and small wares in appropriate areas making sure they are clean and free of any debris. Record dish machine temperatures prior to each meal. Ensure that area is properly cleaned prior to leaving shift. Sweep and Mop floors as assigned using proper procedures. Able to break down the dishmachine and put it back together correctly. Able to de-lime the dishmachine.
Apr 14, 2024
Full time
Summary Located in Franklin, Tennessee, Williamson Health is one of the South's most exceptional health care systems with a 203 bed hospital (Williamson Medical Center), over 40 providers at our Williamson Health Medical Group locations, the Bone & Joint Institute and the Monroe Carell Junior Children's Hospital Vanderbilt at Williamson Medical Center. Williamson Health offers comprehensive in-patient and out-patient services. We have more than 825 providers representing over 70 medical specialties and sub-specialties. Williamson Health is a system where your talents will be valued and your skillset expanded. We are rooted in our promise to world-class, compassionate care for the residents of Williamson County and surrounding communities, taking exceptional pride in serving our community. We're committed to empowering our employees to work in innovative ways and reserve time and space for curiosity, laughter and creativity. We value and support the diversity and cultural differences among one another and are committed to upholding an inclusive environment that appreciates the uniqueness of all individuals. Our values are at the heart of everything we do: respect for every individual, the health and total well-being of all people, human compassion and integrity. These shape who we are as an organization and are essential for delivering the highest level of culturally competent care and treatment of every patient, family member, visitor, physician and employee. Williamson Health is pleased to offer a comprehensive benefits program, that offers you choice and flexibility, so you can take charge of your physical, financial, and emotional well-being. o Medical, Dental, Vision o PTO o Retirement Matching o Tuition reimbursement o Discount programs o FSA (Flexible Spending Accounts) o Identity Theft Protection o Legal Aid Williamson Health is an equal-opportunity employer and a drug-free workplace. POSITION SUMMARY Responsible for cleanliness of kitchen and assisting in food preparation as needed. Responsible for delivering patient tray carts throughout meal service. Will assist the storeroom manager in securing deliveries as assigned. This position offers career progression opportunities. A motivation to learn other areas is encouraged. Schedules will fluctuate depending on the department needs. POSITION REQUIREMENTS Formal Education / Training: High school education or equivalent. Must have the ability to understand and follow basic verbal communications and or written instructions in English Workplace Experience: None required. Equipment and Skills Training: Dish machine, mop, and broom. Basic Computer knowledge. Physical Environment: Kitchen, dish room, patient floors. Physical Effort: Prolonged standing, stooping, able to lift up to 35#. Able to withstand extreme temperatures, able to comprehend written and oral communication. Able to withstand pushing equipment and carts to and from floors. Able to sweep and mop large floor areas. Able to clean walls, surfaces, equipment as assigned. PERFORMANCE STANDARDS Carry out any assignments as directed by Supervisor and Team Leaders in a positive, cooperative manner. Maintain sanitary and orderly work environment. Perform daily and weekly assignments and follow sanitation schedules. Follows department and hospital policies regarding attendance (call ins, tardies) and schedule changes to include API requests and edits. Attends Department and Area meetings as scheduled. Understand and support the policy of working various shifts as needed according to the schedule and assist and train in other areas as needed. Operate and maintain dish machine throughout scheduled work time to include breaking down, cleaning and keeping machine clear of debris throughout service. Follow task list for the schedule assigned to include running all dirty dishes and smallwares and cleaning all pots timely and consistently. Stock dishes, silver, pots and small wares in appropriate areas making sure they are clean and free of any debris. Record dish machine temperatures prior to each meal. Ensure that area is properly cleaned prior to leaving shift. Sweep and Mop floors as assigned using proper procedures. Able to break down the dishmachine and put it back together correctly. Able to de-lime the dishmachine.
Summary Located in Franklin, Tennessee, Williamson Health is one of the South's most exceptional health care systems with a 203 bed hospital (Williamson Medical Center), over 40 providers at our Williamson Health Medical Group locations, the Bone & Joint Institute and the Monroe Carell Junior Children's Hospital Vanderbilt at Williamson Medical Center. Williamson Health offers comprehensive in-patient and out-patient services. We have more than 825 providers representing over 70 medical specialties and sub-specialties. Williamson Health is a system where your talents will be valued and your skillset expanded. We are rooted in our promise to world-class, compassionate care for the residents of Williamson County and surrounding communities, taking exceptional pride in serving our community. We're committed to empowering our employees to work in innovative ways and reserve time and space for curiosity, laughter and creativity. We value and support the diversity and cultural differences among one another and are committed to upholding an inclusive environment that appreciates the uniqueness of all individuals. Our values are at the heart of everything we do: respect for every individual, the health and total well-being of all people, human compassion and integrity. These shape who we are as an organization and are essential for delivering the highest level of culturally competent care and treatment of every patient, family member, visitor, physician and employee. Williamson Health is pleased to offer a comprehensive benefits program, that offers you choice and flexibility, so you can take charge of your physical, financial, and emotional well-being. o Medical, Dental, Vision o PTO o Retirement Matching o Tuition reimbursement o Discount programs o FSA (Flexible Spending Accounts) o Identity Theft Protection o Legal Aid Williamson Health is an equal-opportunity employer and a drug-free workplace. POSITION SUMMARY Responsible for cleanliness of kitchen and assisting in food preparation as needed. Responsible for delivering patient tray carts throughout meal service. Will assist the storeroom manager in securing deliveries as assigned. This position offers career progression opportunities. A motivation to learn other areas is encouraged. Schedules will fluctuate depending on the department needs. POSITION REQUIREMENTS Formal Education / Training: High school education or equivalent. Must have the ability to understand and follow basic verbal communications and or written instructions in English Workplace Experience: None required. Equipment and Skills Training: Dish machine, mop, and broom. Basic Computer knowledge. Physical Environment: Kitchen, dish room, patient floors. Physical Effort: Prolonged standing, stooping, able to lift up to 35#. Able to withstand extreme temperatures, able to comprehend written and oral communication. Able to withstand pushing equipment and carts to and from floors. Able to sweep and mop large floor areas. Able to clean walls, surfaces, equipment as assigned. PERFORMANCE STANDARDS Carry out any assignments as directed by Supervisor and Team Leaders in a positive, cooperative manner. Maintain sanitary and orderly work environment. Perform daily and weekly assignments and follow sanitation schedules. Follows department and hospital policies regarding attendance (call ins, tardies) and schedule changes to include API requests and edits. Attends Department and Area meetings as scheduled. Understand and support the policy of working various shifts as needed according to the schedule and assist and train in other areas as needed. Operate and maintain dish machine throughout scheduled work time to include breaking down, cleaning and keeping machine clear of debris throughout service. Follow task list for the schedule assigned to include running all dirty dishes and smallwares and cleaning all pots timely and consistently. Stock dishes, silver, pots and small wares in appropriate areas making sure they are clean and free of any debris. Record dish machine temperatures prior to each meal. Ensure that area is properly cleaned prior to leaving shift. Sweep and Mop floors as assigned using proper procedures. Able to break down the dishmachine and put it back together correctly. Able to de-lime the dishmachine.
Apr 14, 2024
Full time
Summary Located in Franklin, Tennessee, Williamson Health is one of the South's most exceptional health care systems with a 203 bed hospital (Williamson Medical Center), over 40 providers at our Williamson Health Medical Group locations, the Bone & Joint Institute and the Monroe Carell Junior Children's Hospital Vanderbilt at Williamson Medical Center. Williamson Health offers comprehensive in-patient and out-patient services. We have more than 825 providers representing over 70 medical specialties and sub-specialties. Williamson Health is a system where your talents will be valued and your skillset expanded. We are rooted in our promise to world-class, compassionate care for the residents of Williamson County and surrounding communities, taking exceptional pride in serving our community. We're committed to empowering our employees to work in innovative ways and reserve time and space for curiosity, laughter and creativity. We value and support the diversity and cultural differences among one another and are committed to upholding an inclusive environment that appreciates the uniqueness of all individuals. Our values are at the heart of everything we do: respect for every individual, the health and total well-being of all people, human compassion and integrity. These shape who we are as an organization and are essential for delivering the highest level of culturally competent care and treatment of every patient, family member, visitor, physician and employee. Williamson Health is pleased to offer a comprehensive benefits program, that offers you choice and flexibility, so you can take charge of your physical, financial, and emotional well-being. o Medical, Dental, Vision o PTO o Retirement Matching o Tuition reimbursement o Discount programs o FSA (Flexible Spending Accounts) o Identity Theft Protection o Legal Aid Williamson Health is an equal-opportunity employer and a drug-free workplace. POSITION SUMMARY Responsible for cleanliness of kitchen and assisting in food preparation as needed. Responsible for delivering patient tray carts throughout meal service. Will assist the storeroom manager in securing deliveries as assigned. This position offers career progression opportunities. A motivation to learn other areas is encouraged. Schedules will fluctuate depending on the department needs. POSITION REQUIREMENTS Formal Education / Training: High school education or equivalent. Must have the ability to understand and follow basic verbal communications and or written instructions in English Workplace Experience: None required. Equipment and Skills Training: Dish machine, mop, and broom. Basic Computer knowledge. Physical Environment: Kitchen, dish room, patient floors. Physical Effort: Prolonged standing, stooping, able to lift up to 35#. Able to withstand extreme temperatures, able to comprehend written and oral communication. Able to withstand pushing equipment and carts to and from floors. Able to sweep and mop large floor areas. Able to clean walls, surfaces, equipment as assigned. PERFORMANCE STANDARDS Carry out any assignments as directed by Supervisor and Team Leaders in a positive, cooperative manner. Maintain sanitary and orderly work environment. Perform daily and weekly assignments and follow sanitation schedules. Follows department and hospital policies regarding attendance (call ins, tardies) and schedule changes to include API requests and edits. Attends Department and Area meetings as scheduled. Understand and support the policy of working various shifts as needed according to the schedule and assist and train in other areas as needed. Operate and maintain dish machine throughout scheduled work time to include breaking down, cleaning and keeping machine clear of debris throughout service. Follow task list for the schedule assigned to include running all dirty dishes and smallwares and cleaning all pots timely and consistently. Stock dishes, silver, pots and small wares in appropriate areas making sure they are clean and free of any debris. Record dish machine temperatures prior to each meal. Ensure that area is properly cleaned prior to leaving shift. Sweep and Mop floors as assigned using proper procedures. Able to break down the dishmachine and put it back together correctly. Able to de-lime the dishmachine.
Summary Located in Franklin, Tennessee, Williamson Health is one of the South's most exceptional health care systems with a 203 bed hospital (Williamson Medical Center), over 40 providers at our Williamson Health Medical Group locations, the Bone & Joint Institute and the Monroe Carell Junior Children's Hospital Vanderbilt at Williamson Medical Center. Williamson Health offers comprehensive in-patient and out-patient services. We have more than 825 providers representing over 70 medical specialties and sub-specialties. Williamson Health is a system where your talents will be valued and your skillset expanded. We are rooted in our promise to world-class, compassionate care for the residents of Williamson County and surrounding communities, taking exceptional pride in serving our community. We're committed to empowering our employees to work in innovative ways and reserve time and space for curiosity, laughter and creativity. We value and support the diversity and cultural differences among one another and are committed to upholding an inclusive environment that appreciates the uniqueness of all individuals. Our values are at the heart of everything we do: respect for every individual, the health and total well-being of all people, human compassion and integrity. These shape who we are as an organization and are essential for delivering the highest level of culturally competent care and treatment of every patient, family member, visitor, physician and employee. Williamson Health is pleased to offer a comprehensive benefits program, that offers you choice and flexibility, so you can take charge of your physical, financial, and emotional well-being. o Medical, Dental, Vision o PTO o Retirement Matching o Tuition reimbursement o Discount programs o FSA (Flexible Spending Accounts) o Identity Theft Protection o Legal Aid Williamson Health is an equal-opportunity employer and a drug-free workplace. POSITION SUMMARY Responsible for cleanliness of kitchen and assisting in food preparation as needed. Responsible for delivering patient tray carts throughout meal service. Will assist the storeroom manager in securing deliveries as assigned. This position offers career progression opportunities. A motivation to learn other areas is encouraged. Schedules will fluctuate depending on the department needs. POSITION REQUIREMENTS Formal Education / Training: High school education or equivalent. Must have the ability to understand and follow basic verbal communications and or written instructions in English Workplace Experience: None required. Equipment and Skills Training: Dish machine, mop, and broom. Basic Computer knowledge. Physical Environment: Kitchen, dish room, patient floors. Physical Effort: Prolonged standing, stooping, able to lift up to 35#. Able to withstand extreme temperatures, able to comprehend written and oral communication. Able to withstand pushing equipment and carts to and from floors. Able to sweep and mop large floor areas. Able to clean walls, surfaces, equipment as assigned. PERFORMANCE STANDARDS Carry out any assignments as directed by Supervisor and Team Leaders in a positive, cooperative manner. Maintain sanitary and orderly work environment. Perform daily and weekly assignments and follow sanitation schedules. Follows department and hospital policies regarding attendance (call ins, tardies) and schedule changes to include API requests and edits. Attends Department and Area meetings as scheduled. Understand and support the policy of working various shifts as needed according to the schedule and assist and train in other areas as needed. Operate and maintain dish machine throughout scheduled work time to include breaking down, cleaning and keeping machine clear of debris throughout service. Follow task list for the schedule assigned to include running all dirty dishes and smallwares and cleaning all pots timely and consistently. Stock dishes, silver, pots and small wares in appropriate areas making sure they are clean and free of any debris. Record dish machine temperatures prior to each meal. Ensure that area is properly cleaned prior to leaving shift. Sweep and Mop floors as assigned using proper procedures. Able to break down the dishmachine and put it back together correctly. Able to de-lime the dishmachine.
Apr 14, 2024
Full time
Summary Located in Franklin, Tennessee, Williamson Health is one of the South's most exceptional health care systems with a 203 bed hospital (Williamson Medical Center), over 40 providers at our Williamson Health Medical Group locations, the Bone & Joint Institute and the Monroe Carell Junior Children's Hospital Vanderbilt at Williamson Medical Center. Williamson Health offers comprehensive in-patient and out-patient services. We have more than 825 providers representing over 70 medical specialties and sub-specialties. Williamson Health is a system where your talents will be valued and your skillset expanded. We are rooted in our promise to world-class, compassionate care for the residents of Williamson County and surrounding communities, taking exceptional pride in serving our community. We're committed to empowering our employees to work in innovative ways and reserve time and space for curiosity, laughter and creativity. We value and support the diversity and cultural differences among one another and are committed to upholding an inclusive environment that appreciates the uniqueness of all individuals. Our values are at the heart of everything we do: respect for every individual, the health and total well-being of all people, human compassion and integrity. These shape who we are as an organization and are essential for delivering the highest level of culturally competent care and treatment of every patient, family member, visitor, physician and employee. Williamson Health is pleased to offer a comprehensive benefits program, that offers you choice and flexibility, so you can take charge of your physical, financial, and emotional well-being. o Medical, Dental, Vision o PTO o Retirement Matching o Tuition reimbursement o Discount programs o FSA (Flexible Spending Accounts) o Identity Theft Protection o Legal Aid Williamson Health is an equal-opportunity employer and a drug-free workplace. POSITION SUMMARY Responsible for cleanliness of kitchen and assisting in food preparation as needed. Responsible for delivering patient tray carts throughout meal service. Will assist the storeroom manager in securing deliveries as assigned. This position offers career progression opportunities. A motivation to learn other areas is encouraged. Schedules will fluctuate depending on the department needs. POSITION REQUIREMENTS Formal Education / Training: High school education or equivalent. Must have the ability to understand and follow basic verbal communications and or written instructions in English Workplace Experience: None required. Equipment and Skills Training: Dish machine, mop, and broom. Basic Computer knowledge. Physical Environment: Kitchen, dish room, patient floors. Physical Effort: Prolonged standing, stooping, able to lift up to 35#. Able to withstand extreme temperatures, able to comprehend written and oral communication. Able to withstand pushing equipment and carts to and from floors. Able to sweep and mop large floor areas. Able to clean walls, surfaces, equipment as assigned. PERFORMANCE STANDARDS Carry out any assignments as directed by Supervisor and Team Leaders in a positive, cooperative manner. Maintain sanitary and orderly work environment. Perform daily and weekly assignments and follow sanitation schedules. Follows department and hospital policies regarding attendance (call ins, tardies) and schedule changes to include API requests and edits. Attends Department and Area meetings as scheduled. Understand and support the policy of working various shifts as needed according to the schedule and assist and train in other areas as needed. Operate and maintain dish machine throughout scheduled work time to include breaking down, cleaning and keeping machine clear of debris throughout service. Follow task list for the schedule assigned to include running all dirty dishes and smallwares and cleaning all pots timely and consistently. Stock dishes, silver, pots and small wares in appropriate areas making sure they are clean and free of any debris. Record dish machine temperatures prior to each meal. Ensure that area is properly cleaned prior to leaving shift. Sweep and Mop floors as assigned using proper procedures. Able to break down the dishmachine and put it back together correctly. Able to de-lime the dishmachine.