Job Description Job Description We are looking for a Full-Time Chef de Partie, who will lead shifts of culinary team members at our Walker's Point location as well as off-site events or client venues, ensuring the highest standards of food production through management of labor and food. This role will assist culinary leadership in developing and placing orders, lead culinary shift teams both on and off site, including making labor adjustments and assigning and monitoring daily tasks, and execute tastings for clients. At Saz's Catering, we provide The Finest in food, service, and genuine hospitality to everyone we serve, everywhere we go, in every way we can. With an eye to the solution rather than the challenge, we are endlessly flexible in making our vision a reality, no matter the circumstances. We have a lot of fun every day and offer a culture that is as unique as you. We've been growing (a lot!) since our founding in 1976. In 2023, our catering team provided for over 3,000 events. Please learn more about us at: Five (5) or more years culinary experience, including progressive experience in a supervisory role, is required for all Chefs de Partie. A formal culinary education is preferred, but not required. Take a peek at some shenanigans HERE. Squat, kneel, climb ladders or step stools as needed Grip objects and tools (including wet or slippery items) Stand up to 12 hours at a time Lift up to 50 lbs. to chest level and up to 30 lbs. overhead Ability to read/communicate verbally in English; ability to read/write/communicate in Spanish beneficial but not required Consistent, timely attendance Understanding of metric system of measurement We offer competitive wages based on experience, no less than $22 / hour. Don't forget to ask about our benefits, including health, dental, vision, Healthiest You, Benefit Hub, Shoes for Crews and more! Wait! Before you go, let us brag a little we are proud to be a SEVEN time winner of the Journal / Sentinel's Top Workplaces Award, and Saz's Catering was awarded The Knot's Best of Weddings and Wedding Wire Couple's Choice Award. At Saz's, we want you to be YOU we celebrate everyone for who they are. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills creating an inclusive environment for all team members. PI55f6c9b41e3e-3687
May 03, 2024
Full time
Job Description Job Description We are looking for a Full-Time Chef de Partie, who will lead shifts of culinary team members at our Walker's Point location as well as off-site events or client venues, ensuring the highest standards of food production through management of labor and food. This role will assist culinary leadership in developing and placing orders, lead culinary shift teams both on and off site, including making labor adjustments and assigning and monitoring daily tasks, and execute tastings for clients. At Saz's Catering, we provide The Finest in food, service, and genuine hospitality to everyone we serve, everywhere we go, in every way we can. With an eye to the solution rather than the challenge, we are endlessly flexible in making our vision a reality, no matter the circumstances. We have a lot of fun every day and offer a culture that is as unique as you. We've been growing (a lot!) since our founding in 1976. In 2023, our catering team provided for over 3,000 events. Please learn more about us at: Five (5) or more years culinary experience, including progressive experience in a supervisory role, is required for all Chefs de Partie. A formal culinary education is preferred, but not required. Take a peek at some shenanigans HERE. Squat, kneel, climb ladders or step stools as needed Grip objects and tools (including wet or slippery items) Stand up to 12 hours at a time Lift up to 50 lbs. to chest level and up to 30 lbs. overhead Ability to read/communicate verbally in English; ability to read/write/communicate in Spanish beneficial but not required Consistent, timely attendance Understanding of metric system of measurement We offer competitive wages based on experience, no less than $22 / hour. Don't forget to ask about our benefits, including health, dental, vision, Healthiest You, Benefit Hub, Shoes for Crews and more! Wait! Before you go, let us brag a little we are proud to be a SEVEN time winner of the Journal / Sentinel's Top Workplaces Award, and Saz's Catering was awarded The Knot's Best of Weddings and Wedding Wire Couple's Choice Award. At Saz's, we want you to be YOU we celebrate everyone for who they are. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills creating an inclusive environment for all team members. PI55f6c9b41e3e-3687
Job Description Western Digital is recruiting an experienced candidate to manage all North America Corporate Services with a key focus on Northern California at the Western Digital sites in San Jose and Fremont. Limited travel may be necessary to support the remote North American sites. A minimum of 5 years' managerial experience in a similar role within a global company's, high positive energy environment, with a focus on company processes while supporting the company's diverse cultures is required. The Site Services Manager is responsible for overseeing the daily operations and quality of the site services, including cafeterias, vending, catering and coffee at Western Digital's Great Oaks location, as well as management of additional sites across North America. This leader ensures that the site services meet the standards of quality, safety, hygiene, customer satisfaction and budget management. The site services leader also supervises, trains and evaluates the site services staff and coordinates with vendors and contractors. Responsibilities: Manage the site services operations, including cafeterias, vending, catering and coffee, and ensure compliance with policies, procedures and all regulations. Monitor and evaluate the quality, safety, hygiene and customer satisfaction of the site services and implement corrective actions as needed. Budget control management and orders - supervision and monitoring of the annual budget ($ 2M), ongoing monitoring of orders, responsibility for meeting the requirements and budget framework, analysis and planning. Oversee primary vendor relationships to ensure performance against contract requirements, while being flexible enough to adapt to evolving campus needs Coordinate with vendors and contractors and negotiate service agreements. Collaborate with other departments to coordinate special events and catering services at Great Oaks. Work with Program Manager for Headquarters to ensure top tier customer service for executive services needs Stay updated on the latest trends and best practices in the site services industry and implement improvements and innovations. Initiation, planning, execution and control of various projects in the Corporate Facilities Services team. The ability to drive processes in a complex organization and multitasks against multiple interfaces in the organization. Preparation and analysis of monthly and period end financial reports for management team - provide explanations for variances to budget and forecasts, identify trends and KPIs. Handle and resolve any issues or complaints related to the site services.
May 01, 2024
Full time
Job Description Western Digital is recruiting an experienced candidate to manage all North America Corporate Services with a key focus on Northern California at the Western Digital sites in San Jose and Fremont. Limited travel may be necessary to support the remote North American sites. A minimum of 5 years' managerial experience in a similar role within a global company's, high positive energy environment, with a focus on company processes while supporting the company's diverse cultures is required. The Site Services Manager is responsible for overseeing the daily operations and quality of the site services, including cafeterias, vending, catering and coffee at Western Digital's Great Oaks location, as well as management of additional sites across North America. This leader ensures that the site services meet the standards of quality, safety, hygiene, customer satisfaction and budget management. The site services leader also supervises, trains and evaluates the site services staff and coordinates with vendors and contractors. Responsibilities: Manage the site services operations, including cafeterias, vending, catering and coffee, and ensure compliance with policies, procedures and all regulations. Monitor and evaluate the quality, safety, hygiene and customer satisfaction of the site services and implement corrective actions as needed. Budget control management and orders - supervision and monitoring of the annual budget ($ 2M), ongoing monitoring of orders, responsibility for meeting the requirements and budget framework, analysis and planning. Oversee primary vendor relationships to ensure performance against contract requirements, while being flexible enough to adapt to evolving campus needs Coordinate with vendors and contractors and negotiate service agreements. Collaborate with other departments to coordinate special events and catering services at Great Oaks. Work with Program Manager for Headquarters to ensure top tier customer service for executive services needs Stay updated on the latest trends and best practices in the site services industry and implement improvements and innovations. Initiation, planning, execution and control of various projects in the Corporate Facilities Services team. The ability to drive processes in a complex organization and multitasks against multiple interfaces in the organization. Preparation and analysis of monthly and period end financial reports for management team - provide explanations for variances to budget and forecasts, identify trends and KPIs. Handle and resolve any issues or complaints related to the site services.
This position is based in the Cincinnati, Ohio area providing support to our growing Ohio market! Extensive travel required. What you will do Provide our guests with unique and authentic experiences that will embody friendly and professional service and extraordinary food quality in a high-quality well-maintained environment. Some of your responsibilities will include: Lead, manage, and supervise the overall operations of food and beverage outlets across the Midwest region, ensuring operational excellence and adherence to company standards Develop strategic plans to increase profitability, efficiency, and market share in the region Uphold the highest standards of food safety and sanitation, and ensure all locations are in compliance with health regulations Recruit, train, and mentor a diverse team of managers and staff, promoting a culture of high performance, excellent customer service, and team collaboration Collaborate closely with chefs and culinary teams to develop innovative, seasonal menus that cater to diverse tastes and leverage local ingredients Oversee inventory management, including procurement of supplies, negotiation with suppliers, and cost control measures Address and resolve customer service issues, ensuring a high level of guest satisfaction Plan, organize, and oversee catering operations for special events, including corporate functions, weddings, and large-scale gatherings Conduct market analysis to identify trends, competitive landscape, and potential growth opportunities in the food and beverage sector Represent the company in regional events and foster relationships with community and industry partners Prepare and manage the regional budget, set financial goals, and analyze financial performance and variances Ensure all outlets are compliant with legal, regulatory, and company policies and procedures Foster an environment of continuous improvement and innovation in service and operations What you bring to the table 3+ years of oversight as multi unit operator overseeing a variety of concepts Demonstrable skills in budgeting, forecasting, and expense management Ability to diplomatically handle a variety of employee and guest interactions Ability to regularly apply independent judgment and discretion while interpreting a variety of instructions in assessing the importance of projects and priorities Impeccable integrity Previous knowledge of systems: ProfitSage, Micros, Toast, Kronos, MS Office Suite Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 01, 2024
Full time
This position is based in the Cincinnati, Ohio area providing support to our growing Ohio market! Extensive travel required. What you will do Provide our guests with unique and authentic experiences that will embody friendly and professional service and extraordinary food quality in a high-quality well-maintained environment. Some of your responsibilities will include: Lead, manage, and supervise the overall operations of food and beverage outlets across the Midwest region, ensuring operational excellence and adherence to company standards Develop strategic plans to increase profitability, efficiency, and market share in the region Uphold the highest standards of food safety and sanitation, and ensure all locations are in compliance with health regulations Recruit, train, and mentor a diverse team of managers and staff, promoting a culture of high performance, excellent customer service, and team collaboration Collaborate closely with chefs and culinary teams to develop innovative, seasonal menus that cater to diverse tastes and leverage local ingredients Oversee inventory management, including procurement of supplies, negotiation with suppliers, and cost control measures Address and resolve customer service issues, ensuring a high level of guest satisfaction Plan, organize, and oversee catering operations for special events, including corporate functions, weddings, and large-scale gatherings Conduct market analysis to identify trends, competitive landscape, and potential growth opportunities in the food and beverage sector Represent the company in regional events and foster relationships with community and industry partners Prepare and manage the regional budget, set financial goals, and analyze financial performance and variances Ensure all outlets are compliant with legal, regulatory, and company policies and procedures Foster an environment of continuous improvement and innovation in service and operations What you bring to the table 3+ years of oversight as multi unit operator overseeing a variety of concepts Demonstrable skills in budgeting, forecasting, and expense management Ability to diplomatically handle a variety of employee and guest interactions Ability to regularly apply independent judgment and discretion while interpreting a variety of instructions in assessing the importance of projects and priorities Impeccable integrity Previous knowledge of systems: ProfitSage, Micros, Toast, Kronos, MS Office Suite Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Come work at the best place to give and receive care! Job Description: About the Job: The Cook on in our Cafeteria Department will be responsible for preparing and cooking a wide variety of foods for patients, employees, the public and catering events, following recipes to produce consistent menu items, presenting food using proper plate presentation techniques, and tapping into your creativity to adapt to food resources and changes in supply. What You'll Do: Maintain a clean and organized work area. Responsible for meeting Manchester Board of Health, State and TJC standards. Comply with nutrition and sanitation regulations and safety standards for food handling, storage, and prep area. Operate and safely use all types of food service production equipment. Prepare records of quantities used for production planning within menu cycle Work closely with the purchasing team to adapt to menu items to changes in supply. Follow proper food portioning standards. Use FIFO standards when utilizing food supplies. Maintains demand or volume necessary to complete each meal period. Who You Are: Someone who Understands and can apply FIFO and HACCP standards. Is able to operate food production equipment. Maintains a positive and professional approach with coworkers and customers. Exhibits good communication skills with ability to give and receive production information. Qualifications: Education: High School diploma or a GED is strongly preferred. Culinary program preferred. Experience: Two (2) to four (4) years cooking experience in a restaurant or room service hospital environment preferred. Certification/Licensure: Serve Safe certification preferred. Why You'll Love Us: Health, dental, prescription, and vision coverage for full-time & part-time employees Short-term disability, long-term disability, and life insurance coverage Competitive pay and earned time accrual plan Tuition Reimbursement and career advancement opportunities 403(b) Retirement Savings Plan Supplemental benefits, including access to the Welliot Health Center And more! Work Shift: Variable schedule with weekend rotation, variable shift between the hours of 7:00 PM and 4:30 AM SolutionHealth is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, disability status, veteran status, or any other characteristic protected by law.
Apr 29, 2024
Full time
Come work at the best place to give and receive care! Job Description: About the Job: The Cook on in our Cafeteria Department will be responsible for preparing and cooking a wide variety of foods for patients, employees, the public and catering events, following recipes to produce consistent menu items, presenting food using proper plate presentation techniques, and tapping into your creativity to adapt to food resources and changes in supply. What You'll Do: Maintain a clean and organized work area. Responsible for meeting Manchester Board of Health, State and TJC standards. Comply with nutrition and sanitation regulations and safety standards for food handling, storage, and prep area. Operate and safely use all types of food service production equipment. Prepare records of quantities used for production planning within menu cycle Work closely with the purchasing team to adapt to menu items to changes in supply. Follow proper food portioning standards. Use FIFO standards when utilizing food supplies. Maintains demand or volume necessary to complete each meal period. Who You Are: Someone who Understands and can apply FIFO and HACCP standards. Is able to operate food production equipment. Maintains a positive and professional approach with coworkers and customers. Exhibits good communication skills with ability to give and receive production information. Qualifications: Education: High School diploma or a GED is strongly preferred. Culinary program preferred. Experience: Two (2) to four (4) years cooking experience in a restaurant or room service hospital environment preferred. Certification/Licensure: Serve Safe certification preferred. Why You'll Love Us: Health, dental, prescription, and vision coverage for full-time & part-time employees Short-term disability, long-term disability, and life insurance coverage Competitive pay and earned time accrual plan Tuition Reimbursement and career advancement opportunities 403(b) Retirement Savings Plan Supplemental benefits, including access to the Welliot Health Center And more! Work Shift: Variable schedule with weekend rotation, variable shift between the hours of 7:00 PM and 4:30 AM SolutionHealth is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, disability status, veteran status, or any other characteristic protected by law.
Whitsons Culinary Group
Peterborough, New Hampshire
SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner and delivery to schools on campus ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Prepares and serves food according to menus and in correct portion sizes as mandated by yield guides. Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing. Brews coffee, fills beverage machines, sets up hot and/or cold food area. Delivers, when necessary, food to staff, students and catering events. Complies with all state, Federal, local health department requirements for safe food handling Complies with all client location security protocols and guidelines Checks and stores incoming supplies. Follows assigned break schedules. Collects and strips trays for dishwashing and participates in ware washing if assigned Stores silverware, dishes, glasses, cups, pots, etc. Participates on safety committee. Attends all mandatory in-service programs. Manages POS/cash handling if applicable for position ADDITIONAL DUTIES AND RESPONSIBILITIES: Adheres to all Whitsons policies and procedures at all times Supports the goals, objective and mission statement set forth by Whitsons. Complies with all requirements of the mandated food handling certification requirements Delivers food to other locations on campus Performs all other duties as assigned. Education: - High school graduate or equivalent. - Must complete all Whitsons and other mandated training as necessary Other Qualifications, Experience and Competencies: - Ability to speak and read English in order to understand and perform job assignments. - 1 year professional food service experience preferred - Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear - Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. - Be standing on feet majority of the workday in addition to walking back and forth. - Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. - Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: - The work is performed primarily in the kitchen and on the serving line - Standing most of the work day is required. - Work requires movement in and out of store rooms and freezers - Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. - The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Apr 10, 2024
Full time
SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner and delivery to schools on campus ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Prepares and serves food according to menus and in correct portion sizes as mandated by yield guides. Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing. Brews coffee, fills beverage machines, sets up hot and/or cold food area. Delivers, when necessary, food to staff, students and catering events. Complies with all state, Federal, local health department requirements for safe food handling Complies with all client location security protocols and guidelines Checks and stores incoming supplies. Follows assigned break schedules. Collects and strips trays for dishwashing and participates in ware washing if assigned Stores silverware, dishes, glasses, cups, pots, etc. Participates on safety committee. Attends all mandatory in-service programs. Manages POS/cash handling if applicable for position ADDITIONAL DUTIES AND RESPONSIBILITIES: Adheres to all Whitsons policies and procedures at all times Supports the goals, objective and mission statement set forth by Whitsons. Complies with all requirements of the mandated food handling certification requirements Delivers food to other locations on campus Performs all other duties as assigned. Education: - High school graduate or equivalent. - Must complete all Whitsons and other mandated training as necessary Other Qualifications, Experience and Competencies: - Ability to speak and read English in order to understand and perform job assignments. - 1 year professional food service experience preferred - Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear - Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. - Be standing on feet majority of the workday in addition to walking back and forth. - Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. - Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: - The work is performed primarily in the kitchen and on the serving line - Standing most of the work day is required. - Work requires movement in and out of store rooms and freezers - Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. - The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled