Childcare Cook Share by Email Share on LinkedIn Share on Twitter () Share on Facebook Apply () Brand: La Petite Academy Location: 2011 Bethabara Rd Winston-Salem, NC Requisition ID: 173978 Date Posted: 3/26/2024 Join a strong community where all we do is care-for the children and families we serve every day, as well as for our dedicated team members. Our people are our best asset. We listen and we know what you're looking for: You want benefits. We support you with a minimum 50% childcare discount, immediate access to benefits, innovative health programs, 401(k) company match, and much more. You want balance. We offer flexible schedules that work for you, no nights or weekends, the ability to bring your children to work with you, and paid time off. You want opportunity. We invest in your future with ongoing training, tuition reimbursement, credential assistance, and our unique Master Teacher Program. You want recognition. We provide a positive, fun workplace where employees are appreciated. This is more than just a daycare job. It's a journey, where you learn, grow, thrive-and play-every day. Working at a childcare center is something special. The Child Care Cook, Food Specialist, is responsible for overall food preparation for the school's enrolled children. This role should be able to adapt to menu changes and meet meal and snack schedules. As a Food Specialist, you will be: At home in the kitchen! Create home-style, nutritional meal plans in the boundaries of their school's menu and budget, as well as state and federal requirements. Prepare meals/snacks for children and staff and distribute food to the classrooms. Focused on health and safety! Follow the daily menu provided by the Director which incorporates USDA, licensing, and/or health department regulations. Organized! Maintain inventory of food and supplies and order more when needed. Helpful! Assist in classrooms as needed as an Assistant Teacher/Floater. Job Requirements: Work experience in cooking and/or food preparation for multiple individuals in a childcare facility, preferred. A willingness to learn and adhere to all current state and local regulations. Flexibility as to the hours and schedule of work. Learning Care Group is an equal opportunity employer and will not discriminate against an employee or applicant based on race, color, religion, national origin or ancestry, sex, age, physical or mental disability, veteran or military status, genetic information, sexual orientation, gender identity, gender expression, marital status or any other protected status under federal, state, or local law.
Mar 12, 2024
Full time
Childcare Cook Share by Email Share on LinkedIn Share on Twitter () Share on Facebook Apply () Brand: La Petite Academy Location: 2011 Bethabara Rd Winston-Salem, NC Requisition ID: 173978 Date Posted: 3/26/2024 Join a strong community where all we do is care-for the children and families we serve every day, as well as for our dedicated team members. Our people are our best asset. We listen and we know what you're looking for: You want benefits. We support you with a minimum 50% childcare discount, immediate access to benefits, innovative health programs, 401(k) company match, and much more. You want balance. We offer flexible schedules that work for you, no nights or weekends, the ability to bring your children to work with you, and paid time off. You want opportunity. We invest in your future with ongoing training, tuition reimbursement, credential assistance, and our unique Master Teacher Program. You want recognition. We provide a positive, fun workplace where employees are appreciated. This is more than just a daycare job. It's a journey, where you learn, grow, thrive-and play-every day. Working at a childcare center is something special. The Child Care Cook, Food Specialist, is responsible for overall food preparation for the school's enrolled children. This role should be able to adapt to menu changes and meet meal and snack schedules. As a Food Specialist, you will be: At home in the kitchen! Create home-style, nutritional meal plans in the boundaries of their school's menu and budget, as well as state and federal requirements. Prepare meals/snacks for children and staff and distribute food to the classrooms. Focused on health and safety! Follow the daily menu provided by the Director which incorporates USDA, licensing, and/or health department regulations. Organized! Maintain inventory of food and supplies and order more when needed. Helpful! Assist in classrooms as needed as an Assistant Teacher/Floater. Job Requirements: Work experience in cooking and/or food preparation for multiple individuals in a childcare facility, preferred. A willingness to learn and adhere to all current state and local regulations. Flexibility as to the hours and schedule of work. Learning Care Group is an equal opportunity employer and will not discriminate against an employee or applicant based on race, color, religion, national origin or ancestry, sex, age, physical or mental disability, veteran or military status, genetic information, sexual orientation, gender identity, gender expression, marital status or any other protected status under federal, state, or local law.
Full Jobs List Full Exams List Laborer, Seasonal - Snack Bar Attendant/Beverage Cart Driver - Golf Course Attention: Monroe County full-time employees will receive a $1,000 quarterly retention payment each quarter in 2024! Apply today - another great reason to join the Monroe County workforce! Location: Rochester, NY Title: Laborer, Seasonal - Snack Bar Attendant/Beverage Cart Driver - Golf Course Deadline: Until Filled Salary: $15.76 - $18.91 per hour Agency/Dept.: Parks Description of Duties Duties include point of sale operations, bartending, cooking, cleaning, driving beverage cart, interacting with customers and other duties assigned by Head Golf Professional or Director of Golf. Minimum Qualifications S pec i al R eq u i r e men t s : P ossess i on of a v a li d Cl ass D O pe r a t o r' s li c ense i ssued by t he N e w Y o r k S t a t e D epa r t m e nt o f M o t or V eh i c l es at t i m e o f appo i n tm e n t . Download/View Full Announcement Apply Online
Mar 09, 2024
Full time
Full Jobs List Full Exams List Laborer, Seasonal - Snack Bar Attendant/Beverage Cart Driver - Golf Course Attention: Monroe County full-time employees will receive a $1,000 quarterly retention payment each quarter in 2024! Apply today - another great reason to join the Monroe County workforce! Location: Rochester, NY Title: Laborer, Seasonal - Snack Bar Attendant/Beverage Cart Driver - Golf Course Deadline: Until Filled Salary: $15.76 - $18.91 per hour Agency/Dept.: Parks Description of Duties Duties include point of sale operations, bartending, cooking, cleaning, driving beverage cart, interacting with customers and other duties assigned by Head Golf Professional or Director of Golf. Minimum Qualifications S pec i al R eq u i r e men t s : P ossess i on of a v a li d Cl ass D O pe r a t o r' s li c ense i ssued by t he N e w Y o r k S t a t e D epa r t m e nt o f M o t or V eh i c l es at t i m e o f appo i n tm e n t . Download/View Full Announcement Apply Online
Momofuku Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with "the rise of contemporary Asian-American cuisine" by the New York Times and named the "most important restaurant in America" by Bon Appétit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Momofuku Las Vegas Momofuku Las Vegas is located in The Cosmopolitan of Las Vegas. We offer a variety of dining styles from lunch to late night. Stop by for a quick snack and drink in our Peach Bar, hang at the chef's counter for buns and a bowl of noodles, or share a celebratory family-style meals in our Main Dining Room. Our menu is constantly evolving but continually draws influence from the US, Korea, and Japan. The Server Assistant is skilled, organized and energetic about assisting the FOH team in executing a smooth service. This position is essential in providing an above and beyond experience to all guests. Why Momofuku? At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development. Responsibilities The server assistant's first priority is to the guest and the guest's experience. To that end, a server assistant's responsibilities include (but are not limited to): Running accurate and complete dishes to the correct table and/or guest Ability to answer questions about major ingredients in all dishes Alerting station server (or manager) to any guest/table needs Assisting in plate and mise changes or alert servers to needed table maintenance Assisting in clearing unnecessary items (plates/glassware/etc.) from tables Assisting team with stocking and polishing of glassware, dishes and silverware Active maintenance of guest tables Anticipating needs of guests and service team Clear and continuous communication with servers and management to ensure guests' needs are being met Ability to take direction from various sources Skills & Requirements At least 1 year of related experience Experience in high volume and fast paced restaurants Able to work in a standing/walking position and lift 50lbs Self-motivation & exceptional work ethic Energetic and collaborative attitude An enthusiasm to learn and grow with us Ability to demonstrate quick thinking and adaptability in a constantly changing environment Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
Mar 25, 2024
Full time
Momofuku Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with "the rise of contemporary Asian-American cuisine" by the New York Times and named the "most important restaurant in America" by Bon Appétit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Momofuku Las Vegas Momofuku Las Vegas is located in The Cosmopolitan of Las Vegas. We offer a variety of dining styles from lunch to late night. Stop by for a quick snack and drink in our Peach Bar, hang at the chef's counter for buns and a bowl of noodles, or share a celebratory family-style meals in our Main Dining Room. Our menu is constantly evolving but continually draws influence from the US, Korea, and Japan. The Server Assistant is skilled, organized and energetic about assisting the FOH team in executing a smooth service. This position is essential in providing an above and beyond experience to all guests. Why Momofuku? At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development. Responsibilities The server assistant's first priority is to the guest and the guest's experience. To that end, a server assistant's responsibilities include (but are not limited to): Running accurate and complete dishes to the correct table and/or guest Ability to answer questions about major ingredients in all dishes Alerting station server (or manager) to any guest/table needs Assisting in plate and mise changes or alert servers to needed table maintenance Assisting in clearing unnecessary items (plates/glassware/etc.) from tables Assisting team with stocking and polishing of glassware, dishes and silverware Active maintenance of guest tables Anticipating needs of guests and service team Clear and continuous communication with servers and management to ensure guests' needs are being met Ability to take direction from various sources Skills & Requirements At least 1 year of related experience Experience in high volume and fast paced restaurants Able to work in a standing/walking position and lift 50lbs Self-motivation & exceptional work ethic Energetic and collaborative attitude An enthusiasm to learn and grow with us Ability to demonstrate quick thinking and adaptability in a constantly changing environment Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
Public School of North Carolina
New Bern, North Carolina
CRAVEN COUNTY SCHOOLS SCHOOL NUTRITION ASSISTANT - SUBSTITUTE POSITION DESCRIPTION POSITION: SCHOOL NUTRITION ASSISTANT - SUBSTITUTE REPORTS TO: CAFETERIA MANAGER TERMS OF EMPLOYMENT: ON AS NEEDED BASIS - FULL TIME (6 HOURS/DAY), PART TIME (2-53/4 HOURS/DAY) PAY GRADE: PAY RANGE: $15.00/HOUR FLSA: EXEMPT Nature of Work A School Nutrition Assistant Substitute will perform work as directed by the Cafeteria Manager in preparing and serving meals and other foods in a school cafeteria on an as needed basis within 23 schools comprising Craven County Schools. Work involves various facets of food preparation and the serving process. Education and Experience Graduation from high school. Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation. Certification and Licensure Requirements (if applicable): Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Essential Functions/Typical Tasks Maintains a positive working relationship with other employees and staff Politely, respectfully, and efficiently serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team Completes production records as instructed on a daily basis Takes and records temperatures of food items as instructed Cleans oven, steamer, tilt skillet or other heating equipment in kitchen Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities - including restrooms Cleans service line, coolers, freezers, dock areas and any area as instructed Sets up, runs, breaks down, properly cleans, and de-limes dishwasher Cleans windows, walls, tables, and chairs in dining room Takes out trash and washes trash cans Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules Prepares meals by following recipes - does not deviate from recipes Prepares bread, biscuits, cookies, etc., by following recipes Washes and prepares vegetables and fruit as well as salads and garden bars Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department. Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff Knowledge, Skills, and Abilities General knowledge of food preparation and standards of sanitation and General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria Ability to read and follow standardized recipes and written Ability to respond to inquiries regarding food Ability to properly clean kitchen area, equipment and Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Physical Requirements The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment,) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens,) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves,) Perform duties requiring repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping,) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning Work in a very hot humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet, be free of body odor, dandruff, loose hair and debris on clothes,) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Complete production records as needed Use or learn basic computer skills Special Requirements N/A In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.
Mar 23, 2024
Full time
CRAVEN COUNTY SCHOOLS SCHOOL NUTRITION ASSISTANT - SUBSTITUTE POSITION DESCRIPTION POSITION: SCHOOL NUTRITION ASSISTANT - SUBSTITUTE REPORTS TO: CAFETERIA MANAGER TERMS OF EMPLOYMENT: ON AS NEEDED BASIS - FULL TIME (6 HOURS/DAY), PART TIME (2-53/4 HOURS/DAY) PAY GRADE: PAY RANGE: $15.00/HOUR FLSA: EXEMPT Nature of Work A School Nutrition Assistant Substitute will perform work as directed by the Cafeteria Manager in preparing and serving meals and other foods in a school cafeteria on an as needed basis within 23 schools comprising Craven County Schools. Work involves various facets of food preparation and the serving process. Education and Experience Graduation from high school. Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation. Certification and Licensure Requirements (if applicable): Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Essential Functions/Typical Tasks Maintains a positive working relationship with other employees and staff Politely, respectfully, and efficiently serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team Completes production records as instructed on a daily basis Takes and records temperatures of food items as instructed Cleans oven, steamer, tilt skillet or other heating equipment in kitchen Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities - including restrooms Cleans service line, coolers, freezers, dock areas and any area as instructed Sets up, runs, breaks down, properly cleans, and de-limes dishwasher Cleans windows, walls, tables, and chairs in dining room Takes out trash and washes trash cans Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules Prepares meals by following recipes - does not deviate from recipes Prepares bread, biscuits, cookies, etc., by following recipes Washes and prepares vegetables and fruit as well as salads and garden bars Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department. Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff Knowledge, Skills, and Abilities General knowledge of food preparation and standards of sanitation and General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria Ability to read and follow standardized recipes and written Ability to respond to inquiries regarding food Ability to properly clean kitchen area, equipment and Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Physical Requirements The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment,) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens,) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves,) Perform duties requiring repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping,) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning Work in a very hot humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet, be free of body odor, dandruff, loose hair and debris on clothes,) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Complete production records as needed Use or learn basic computer skills Special Requirements N/A In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.
Req ID: HIL00427 Description Summary This Kitchen Helper position is responsible for maintaining sanitation standards, performing a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dinning, and serving area in remote camp locations. Essential Duties and Responsibilities Assists cooks and others as needed and coordinates activities within a food service area. Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Stocks various food service areas with various products and materials. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Washes objects by hand or with cleaning equipment. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Assists with various periodically scheduled large cleaning projects. Removes garbage from assigned areas. Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. May occasionally prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. May also be combined with other position duties. Notify supervisor is safety and sanitation standards are not being met. This position has no supervisory responsibilities. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements High School Diploma or GED equivalent. At least one (1) year of work experience in a commercial kitchen or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes. Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire. Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test.Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. Must be able to cooperate and work as part of a team with fellow employees, customers and clients. Must be able to make decisions in the moment with little to no supervision. Must be able to be on your feet for 12 hours per shift for the scheduled rotation. Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp. Contract requires employees to speak, understand, read and write English. Must meet and adhere to all safety guidelines and regulations set forth by the company and client. CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA: Candidates residing in Alaska & the Lower 48 for any contract : For the purposes of pre-employment testing, Anchorage will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate's place of residence). Employee is responsible for any travel expenses and needed accommodations related to pre employment tasks that need to be completed in Anchorage, AK. This includes, but is not limited to, any safety training requirements, required pre employment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.). Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate's area of residence within the state. The only exception is when the candidate lives in a region without the necessary service providers to complete all requirements. Flights to Remote Locations : All employees are responsible for all expenses related to reporting to point of hire (Anchorage, AK) for scheduled trips paid for by the company for remote locations. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: This is an industrial kitchen setting located in a remote camp. Must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Travel: Must be able to travel by plane and/or bus to remote camps. Physical requirements: Fit For Duty Test Lift:Lift 50 lbs. from floor to knuckle x 2 Lift:Lift 50 lbs. from floor to waist x 2 Lift:Lift 35 lbs. from floor to shoulders x 2 Stoop & Twist:Perform alternate cross over toe touches x 10 each side, self-paced but continuous. Kneel:Kneel on one knee and stand. Return to kneel on opposite knee.Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous. Squat Test:Functionally squat x 5, self-paced but continuous. Stairs:Climb up and down 10 steps x 6 for a total of 60 steps; Allow 30 second rest after climbing up and down each set of 30 steps, self-paced. Stairs & Carry:Climb up and down 10 steps x 6 for a total of 60 steps while carrying 10 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. Allow a 30 second rest period after climbing up and down 30 steps while carrying. Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Required Language Equal Opportunity Employer/Shareholder Preference NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholders of NANA and their spouses and descendants to the extent allowed by law. It is NMS policy to conduct background checks, drug testing and a physical assessment, as applicable, once an offer has been accepted, in accordance with company and/or contract requirements. Accommodation Request If you are a job seeker with a disability and require accessibility assistance or an accommodation to apply for one of our jobs, please submit a request by telephone or via email. In order to appropriately assist you with an accommodation, we ask that you please specify the assistance needed in order to access our jobsite and post for a position. The dedicated email and telephonic options are listed below and are reserved only for individuals with disabilities needing accessibility assistance. To request an accommodation by telephone, contact us at: 1- To request an accommodation by email, contact us at Organization: Camp Services Job: Food Preparation & Service Primary Location: US-AK-North Slope/Prudhoe Bay Shift: Rotating NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Mar 20, 2024
Full time
Req ID: HIL00427 Description Summary This Kitchen Helper position is responsible for maintaining sanitation standards, performing a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dinning, and serving area in remote camp locations. Essential Duties and Responsibilities Assists cooks and others as needed and coordinates activities within a food service area. Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Stocks various food service areas with various products and materials. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Washes objects by hand or with cleaning equipment. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Assists with various periodically scheduled large cleaning projects. Removes garbage from assigned areas. Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. May occasionally prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. May also be combined with other position duties. Notify supervisor is safety and sanitation standards are not being met. This position has no supervisory responsibilities. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements High School Diploma or GED equivalent. At least one (1) year of work experience in a commercial kitchen or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes. Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire. Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test.Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. Must be able to cooperate and work as part of a team with fellow employees, customers and clients. Must be able to make decisions in the moment with little to no supervision. Must be able to be on your feet for 12 hours per shift for the scheduled rotation. Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp. Contract requires employees to speak, understand, read and write English. Must meet and adhere to all safety guidelines and regulations set forth by the company and client. CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA: Candidates residing in Alaska & the Lower 48 for any contract : For the purposes of pre-employment testing, Anchorage will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate's place of residence). Employee is responsible for any travel expenses and needed accommodations related to pre employment tasks that need to be completed in Anchorage, AK. This includes, but is not limited to, any safety training requirements, required pre employment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.). Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate's area of residence within the state. The only exception is when the candidate lives in a region without the necessary service providers to complete all requirements. Flights to Remote Locations : All employees are responsible for all expenses related to reporting to point of hire (Anchorage, AK) for scheduled trips paid for by the company for remote locations. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: This is an industrial kitchen setting located in a remote camp. Must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Travel: Must be able to travel by plane and/or bus to remote camps. Physical requirements: Fit For Duty Test Lift:Lift 50 lbs. from floor to knuckle x 2 Lift:Lift 50 lbs. from floor to waist x 2 Lift:Lift 35 lbs. from floor to shoulders x 2 Stoop & Twist:Perform alternate cross over toe touches x 10 each side, self-paced but continuous. Kneel:Kneel on one knee and stand. Return to kneel on opposite knee.Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous. Squat Test:Functionally squat x 5, self-paced but continuous. Stairs:Climb up and down 10 steps x 6 for a total of 60 steps; Allow 30 second rest after climbing up and down each set of 30 steps, self-paced. Stairs & Carry:Climb up and down 10 steps x 6 for a total of 60 steps while carrying 10 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. Allow a 30 second rest period after climbing up and down 30 steps while carrying. Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Required Language Equal Opportunity Employer/Shareholder Preference NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholders of NANA and their spouses and descendants to the extent allowed by law. It is NMS policy to conduct background checks, drug testing and a physical assessment, as applicable, once an offer has been accepted, in accordance with company and/or contract requirements. Accommodation Request If you are a job seeker with a disability and require accessibility assistance or an accommodation to apply for one of our jobs, please submit a request by telephone or via email. In order to appropriately assist you with an accommodation, we ask that you please specify the assistance needed in order to access our jobsite and post for a position. The dedicated email and telephonic options are listed below and are reserved only for individuals with disabilities needing accessibility assistance. To request an accommodation by telephone, contact us at: 1- To request an accommodation by email, contact us at Organization: Camp Services Job: Food Preparation & Service Primary Location: US-AK-North Slope/Prudhoe Bay Shift: Rotating NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Summary This Kitchen Helper position is responsible for maintaining sanitation standards, performing a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dinning, and serving area in remote camp locations. Essential Duties and Responsibilities Assists cooks and others as needed and coordinates activities within a food service area. Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Stocks various food service areas with various products and materials. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Washes objects by hand or with cleaning equipment. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Assists with various periodically scheduled large cleaning projects. Removes garbage from assigned areas. Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. May occasionally prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. May also be combined with other position duties. Notify supervisor is safety and sanitation standards are not being met. This position has no supervisory responsibilities. Other duties that are pertinent to the department or unit's success also may be assigned. Minimum Requirements High School Diploma or GED equivalent. At least one (1) year of work experience in a commercial kitchen or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes. Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire. Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. Must be able to cooperate and work as part of a team with fellow employees, customers and clients. Must be able to make decisions in the moment with little to no supervision. Must be able to be on your feet for 12 hours per shift for the scheduled rotation. Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp. Contract requires employees to speak, understand, read and write English. Must meet and adhere to all safety guidelines and regulations set forth by the company and client. CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA: Candidates residing in Alaska & the Lower 48 for any contract: For the purposes of pre-employment testing, Anchorage will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate's place of residence). Employee is responsible for any travel expenses and needed accommodations related to pre employment tasks that need to be completed in Anchorage, AK. This includes, but is not limited to, any safety training requirements, required pre employment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.). Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate's area of residence within the state. The only exception is when the candidate lives in a region without the necessary service providers to complete all requirements. Flights to Remote Locations: All employees are responsible for all expenses related to reporting to point of hire (Anchorage, AK) for scheduled trips paid for by the company for remote locations. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: This is an industrial kitchen setting located in a remote camp. Must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Travel: Must be able to travel by plane and/or bus to remote camps. Physical requirements: Fit For Duty Test Lift: Lift 50 lbs. from floor to knuckle x 2 Lift: Lift 50 lbs. from floor to waist x 2 Lift: Lift 35 lbs. from floor to shoulders x 2 Stoop & Twist: Perform alternate cross over toe touches x 10 each side, self-paced but continuous. Kneel: Kneel on one knee and stand. Return to kneel on opposite knee. Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous. Squat Test: Functionally squat x 5, self-paced but continuous. Stairs: Climb up and down 10 steps x 6 for a total of 60 steps; Allow 30 second rest after climbing up and down each set of 30 steps, self-paced. Stairs & Carry: Climb up and down 10 steps x 6 for a total of 60 steps while carrying 10 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. Allow a 30 second rest period after climbing up and down 30 steps while carrying. Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Required Language Equal Opportunity Employer/Shareholder Preference NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholders of NANA and their spouses and descendants to the extent allowed by law. It is NMS policy to conduct background checks, drug testing and a physical assessment, as applicable, once an offer has been accepted, in accordance with company and/or contract requirements. Accommodation Request If you are a job seeker with a disability and require accessibility assistance or an accommodation to apply for one of our jobs, please submit a request by telephone or via email. In order to appropriately assist you with an accommodation, we ask that you please specify the assistance needed in order to access our jobsite and post for a position. The dedicated email and telephonic options are listed below and are reserved only for individuals with disabilities needing accessibility assistance. To request an accommodation by telephone, contact us at: 1- To request an accommodation by email, contact us at
Mar 20, 2024
Full time
Summary This Kitchen Helper position is responsible for maintaining sanitation standards, performing a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dinning, and serving area in remote camp locations. Essential Duties and Responsibilities Assists cooks and others as needed and coordinates activities within a food service area. Prepare food and cook vegetables, entrees, coffee, sauces, meats, etc. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Stocks various food service areas with various products and materials. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Washes objects by hand or with cleaning equipment. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Assists with various periodically scheduled large cleaning projects. Removes garbage from assigned areas. Sets up, breaks down, and cleans tables, snack bars, display cases, serving lines, etc. May occasionally prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. May also be combined with other position duties. Notify supervisor is safety and sanitation standards are not being met. This position has no supervisory responsibilities. Other duties that are pertinent to the department or unit's success also may be assigned. Minimum Requirements High School Diploma or GED equivalent. At least one (1) year of work experience in a commercial kitchen or documented vocational training sufficient to demonstrate a knowledge of industrial cleaning equipment, restaurant food preparation, and general commercial cleaning processes. Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire. Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. Must be able to cooperate and work as part of a team with fellow employees, customers and clients. Must be able to make decisions in the moment with little to no supervision. Must be able to be on your feet for 12 hours per shift for the scheduled rotation. Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp. Contract requires employees to speak, understand, read and write English. Must meet and adhere to all safety guidelines and regulations set forth by the company and client. CANDIDATES RESIDING OUTSIDE ANCHORAGE AREA: Candidates residing in Alaska & the Lower 48 for any contract: For the purposes of pre-employment testing, Anchorage will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate's place of residence). Employee is responsible for any travel expenses and needed accommodations related to pre employment tasks that need to be completed in Anchorage, AK. This includes, but is not limited to, any safety training requirements, required pre employment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.). Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate's area of residence within the state. The only exception is when the candidate lives in a region without the necessary service providers to complete all requirements. Flights to Remote Locations: All employees are responsible for all expenses related to reporting to point of hire (Anchorage, AK) for scheduled trips paid for by the company for remote locations. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: This is an industrial kitchen setting located in a remote camp. Must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Travel: Must be able to travel by plane and/or bus to remote camps. Physical requirements: Fit For Duty Test Lift: Lift 50 lbs. from floor to knuckle x 2 Lift: Lift 50 lbs. from floor to waist x 2 Lift: Lift 35 lbs. from floor to shoulders x 2 Stoop & Twist: Perform alternate cross over toe touches x 10 each side, self-paced but continuous. Kneel: Kneel on one knee and stand. Return to kneel on opposite knee. Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous. Squat Test: Functionally squat x 5, self-paced but continuous. Stairs: Climb up and down 10 steps x 6 for a total of 60 steps; Allow 30 second rest after climbing up and down each set of 30 steps, self-paced. Stairs & Carry: Climb up and down 10 steps x 6 for a total of 60 steps while carrying 10 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. Allow a 30 second rest period after climbing up and down 30 steps while carrying. Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Required Language Equal Opportunity Employer/Shareholder Preference NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholders of NANA and their spouses and descendants to the extent allowed by law. It is NMS policy to conduct background checks, drug testing and a physical assessment, as applicable, once an offer has been accepted, in accordance with company and/or contract requirements. Accommodation Request If you are a job seeker with a disability and require accessibility assistance or an accommodation to apply for one of our jobs, please submit a request by telephone or via email. In order to appropriately assist you with an accommodation, we ask that you please specify the assistance needed in order to access our jobsite and post for a position. The dedicated email and telephonic options are listed below and are reserved only for individuals with disabilities needing accessibility assistance. To request an accommodation by telephone, contact us at: 1- To request an accommodation by email, contact us at
Summary The Utility Worker position performs a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. Essential Duties and Responsibilities Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. Continually wipes and cleans dining room and other associated areas. Observes any problems with the quality or quantity of food being served. Assists customers as needed requested with general information, inquires, etc. May assist other employees in the food service area to help out as needed Assists cooks and others as needed. Coordinates personal duties as required by the overall food service operations. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Restocks salad or soup station during service as is needed. Stocks storage areas with various products. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. Assists with various periodically scheduled large cleaning projects. This position is not responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned.
Mar 19, 2024
Full time
Summary The Utility Worker position performs a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. Essential Duties and Responsibilities Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. Continually wipes and cleans dining room and other associated areas. Observes any problems with the quality or quantity of food being served. Assists customers as needed requested with general information, inquires, etc. May assist other employees in the food service area to help out as needed Assists cooks and others as needed. Coordinates personal duties as required by the overall food service operations. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Restocks salad or soup station during service as is needed. Stocks storage areas with various products. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. Assists with various periodically scheduled large cleaning projects. This position is not responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned.
Momofuku Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with "the rise of contemporary Asian-American cuisine" by the New York Times and named the "most important restaurant in America" by Bon Appétit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Momofuku Las Vegas Momofuku Las Vegas is located in The Cosmopolitan of Las Vegas. We offer a variety of dining styles from lunch to late night. Stop by for a quick snack and drink in our Peach Bar, hang at the chef's counter for buns and a bowl of noodles, or share a celebratory family-style meals in our Main Dining Room. Our menu is constantly evolving but continually draws influence from the US, Korea, and Japan. As the first (and last) point of contact, Momofuku Hosts are friendly and warm, yet professional and exacting. We are looking for well-presented, engaging individuals who will be excited to provide knowledgeable, approachable, efficient, energetic, and thoughtful service while upholding Momofuku standards and values. Why Momofuku? At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development. Responsibilities • Greet all guests entering the restaurant and thank all guests leaving the restaurant • Manage reservation system • Ensure reservations are prioritized and seated in a timely manner • Strive to accommodate walk-in guests whenever possible • Clearly and politely communicate with guests when delays and/or waits occur • Maintain an organized floor by quickly and efficiently seating guests according to company standards • Understand and operate the reservation/seating system • Maintain professional and warm guest communications - inside the restaurant or via phone/email • Recognize key people in the industry, VIP guests and contacts related to the company and follow company protocol related to their visit • Communicate respectfully and clearly with service team and management • Support team members in the completion of their duties to ensure satisfaction of all guests before, during, and after service • Engage management for any guest issue or complaint • Maintain cleanliness and organization at the host stand and front door area • Adhere to Momofuku's Cleaning and sanitation SOPs • Additional service and/or operational tasks as determined by manager • Adhere to grooming and dress code standards • Assist teammates to anticipate all other FOH needs Required Qualifications • A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills • Excellent communication, organizational, and interpersonal skills • Ability to remain calm under pressure and resolve guest conflict • Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team • Able to work in a standing/walking position for long periods of time • Ability to demonstrate quick thinking and adaptability in a constantly changing environment Preferred Qualifications • 2+ years of Host, Lead Host, or Maitre D' experience in an upscale, high volume restaurant • Ability to navigate the Resy reservation system • Proven experience learning seating charts and escorting guests to their tables • Ability to run host stand with support of leadership, directing other hosts to seat tables and complete other necessary tasks and responsibilities • Ability to train new Hosts in all aspects and responsibilities of the role • A proven track record of dependability and a continuous focus on learning and development Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
Mar 19, 2024
Full time
Momofuku Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with "the rise of contemporary Asian-American cuisine" by the New York Times and named the "most important restaurant in America" by Bon Appétit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Momofuku Las Vegas Momofuku Las Vegas is located in The Cosmopolitan of Las Vegas. We offer a variety of dining styles from lunch to late night. Stop by for a quick snack and drink in our Peach Bar, hang at the chef's counter for buns and a bowl of noodles, or share a celebratory family-style meals in our Main Dining Room. Our menu is constantly evolving but continually draws influence from the US, Korea, and Japan. As the first (and last) point of contact, Momofuku Hosts are friendly and warm, yet professional and exacting. We are looking for well-presented, engaging individuals who will be excited to provide knowledgeable, approachable, efficient, energetic, and thoughtful service while upholding Momofuku standards and values. Why Momofuku? At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development. Responsibilities • Greet all guests entering the restaurant and thank all guests leaving the restaurant • Manage reservation system • Ensure reservations are prioritized and seated in a timely manner • Strive to accommodate walk-in guests whenever possible • Clearly and politely communicate with guests when delays and/or waits occur • Maintain an organized floor by quickly and efficiently seating guests according to company standards • Understand and operate the reservation/seating system • Maintain professional and warm guest communications - inside the restaurant or via phone/email • Recognize key people in the industry, VIP guests and contacts related to the company and follow company protocol related to their visit • Communicate respectfully and clearly with service team and management • Support team members in the completion of their duties to ensure satisfaction of all guests before, during, and after service • Engage management for any guest issue or complaint • Maintain cleanliness and organization at the host stand and front door area • Adhere to Momofuku's Cleaning and sanitation SOPs • Additional service and/or operational tasks as determined by manager • Adhere to grooming and dress code standards • Assist teammates to anticipate all other FOH needs Required Qualifications • A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills • Excellent communication, organizational, and interpersonal skills • Ability to remain calm under pressure and resolve guest conflict • Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team • Able to work in a standing/walking position for long periods of time • Ability to demonstrate quick thinking and adaptability in a constantly changing environment Preferred Qualifications • 2+ years of Host, Lead Host, or Maitre D' experience in an upscale, high volume restaurant • Ability to navigate the Resy reservation system • Proven experience learning seating charts and escorting guests to their tables • Ability to run host stand with support of leadership, directing other hosts to seat tables and complete other necessary tasks and responsibilities • Ability to train new Hosts in all aspects and responsibilities of the role • A proven track record of dependability and a continuous focus on learning and development Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
Req ID: UAA00644 Description Summary The Utility Worker position performs a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. Essential Duties and Responsibilities Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. Continually wipes and cleans dining room and other associated areas. Observes any problems with the quality or quantity of food being served. Assists customers as needed requested with general information, inquires, etc. May assist other employees in the food service area to help out as needed Assists cooks and others as needed. Coordinates personal duties as required by the overall food service operations. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Restocks salad or soup station during service as is needed. Stocks storage areas with various products. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. Assists with various periodically scheduled large cleaning projects. This position is not responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements High school diploma or GED equivalent. Municipality of Anchorage Food Handler's Card or ServSafe Certification contingent upon 30 days of hire. At least six (6) months of related food service experience. Contract requires employees to speak, understand, read and write English. Preferred: One (1) year of food prep or related experience. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is a cafeteria environment located on a University Campus setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear/see. Infrequently required to taste/smell, sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AK-Anchorage Shift: Day Job NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Mar 13, 2024
Full time
Req ID: UAA00644 Description Summary The Utility Worker position performs a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. Essential Duties and Responsibilities Check cafeteria area periodically to make sure all is continually stocked and everything is full/working. Continually wipes and cleans dining room and other associated areas. Observes any problems with the quality or quantity of food being served. Assists customers as needed requested with general information, inquires, etc. May assist other employees in the food service area to help out as needed Assists cooks and others as needed. Coordinates personal duties as required by the overall food service operations. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Restocks salad or soup station during service as is needed. Stocks storage areas with various products. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in a an organized and orderly manner. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), spike rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc. Assists with various periodically scheduled large cleaning projects. This position is not responsible for the supervision of staff. Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements High school diploma or GED equivalent. Municipality of Anchorage Food Handler's Card or ServSafe Certification contingent upon 30 days of hire. At least six (6) months of related food service experience. Contract requires employees to speak, understand, read and write English. Preferred: One (1) year of food prep or related experience. Working Conditions and Physical Requirements Weather: Indoors, environmentally controlled. Noise level: The noise level in the work environment is usually mild Description of environment: This is a cafeteria environment located on a University Campus setting. Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear/see. Infrequently required to taste/smell, sit, crouch or crawl. Must frequently lift and/or move up to 50lbs Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AK-Anchorage Shift: Day Job NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Req ID: ANM00804 Description The Alaska Native Medical Center (ANMC) in Anchorage, AK is looking to hire a full-time Lead Food Service Worker. Do you have a friendly and cheerful personality? Would you like to work for a medical center that treats everyone with dignity and respect? If so, please read on! This position earns a competitive wage of $22/hour. We provide outstanding benefits, including medical, dental, vision, a flexible spending account (FSA), a 401(k), life insurance, an employee assistance program (EAP), and a $12 meal card for every shift. We also support shareholder and native hiring. If this sounds like the right full-time opportunity for you, apply today! WORK SCHEDULE FOR A LEAD FOOD SERVICE WORKER This full-time position schedule is 12pm-8:45pm, Wednesday - Sunday. A DAY IN THE LIFE OF A LEAD FOOD SERVICE WORKER As a Lead Food Service Worker, you are a valuable part of our kitchen team. You perform a variety of duties, including overseeing other Food Service Worker staff, preparing food, serving foods, assisting with kitchen operations, stocking, sorting inventory, and filling in for shifts when there are callouts. You will also help process room service orders, work with the patient tray service line, operate the point of sale (POS) station, and other duties as assigned by the Area Manager & Executive Chef. ABOUT AK NATIVE MEDICAL CENTER Built on a culture of safety and integrity, we deliver award-winning, integrated support services to a variety of clients. Our mission is to provide management and support services at a level of quality, value, safety, and expertise beyond our client's expectations. Our medical center is easily accessible and conveniently located near public transportation. Taking care of our team members is a priority. Our company is represented by five generations! We're a great place for people to start their careers and grow. We are also extremely committed to maintaining a diverse employee community. In addition to rewarding work, we offer plenty of opportunities for growth! Qualifications Assists customers as requested with general information, inquiries, etc. Obtains products requested by customers. Provides training to all new Food Service Workers. Processes Room Service customer orders, including patient/family-initiated orders following physician prescription. Operates Point of Sale to record price, compile printed list, and display costs. Properly, safely, and efficiently prepares various food products following and observing standard food handling procedures. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), storage rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc. Assists with various periodically scheduled large cleaning projects. Participates in quality and performance improvement activities of food being served. Neat and clean personal appearance. Follows dress code according to department policies. Assists cooks and others as needed and coordinates one's own activities with others. Supports and effective Safety Program. May prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. Other duties that are pertinent to the department or unit's success may also be assigned. BACKGROUND REQUIREMENT Level One: An individual is ineligible to work in any position that has regular contact with or control over children, dependent adults, or vulnerable persons if the individual has been convicted of: One or more felonies and/or two or more misdemeanors of crimes against persons and/or crimes of violence Any crime against a child, dependent adult, or vulnerable person, regardless of its classification as a felony, misdemeanor, or another type of offense Any sex crime, regardless of its classification as a felony, misdemeanor, or another type of offense Murder WORKING CONDITIONS AND PHYSICAL REQUIREMENTS Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial hospital kitchen located in a healthcare setting. Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AK-Anchorage Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
Mar 13, 2024
Full time
Req ID: ANM00804 Description The Alaska Native Medical Center (ANMC) in Anchorage, AK is looking to hire a full-time Lead Food Service Worker. Do you have a friendly and cheerful personality? Would you like to work for a medical center that treats everyone with dignity and respect? If so, please read on! This position earns a competitive wage of $22/hour. We provide outstanding benefits, including medical, dental, vision, a flexible spending account (FSA), a 401(k), life insurance, an employee assistance program (EAP), and a $12 meal card for every shift. We also support shareholder and native hiring. If this sounds like the right full-time opportunity for you, apply today! WORK SCHEDULE FOR A LEAD FOOD SERVICE WORKER This full-time position schedule is 12pm-8:45pm, Wednesday - Sunday. A DAY IN THE LIFE OF A LEAD FOOD SERVICE WORKER As a Lead Food Service Worker, you are a valuable part of our kitchen team. You perform a variety of duties, including overseeing other Food Service Worker staff, preparing food, serving foods, assisting with kitchen operations, stocking, sorting inventory, and filling in for shifts when there are callouts. You will also help process room service orders, work with the patient tray service line, operate the point of sale (POS) station, and other duties as assigned by the Area Manager & Executive Chef. ABOUT AK NATIVE MEDICAL CENTER Built on a culture of safety and integrity, we deliver award-winning, integrated support services to a variety of clients. Our mission is to provide management and support services at a level of quality, value, safety, and expertise beyond our client's expectations. Our medical center is easily accessible and conveniently located near public transportation. Taking care of our team members is a priority. Our company is represented by five generations! We're a great place for people to start their careers and grow. We are also extremely committed to maintaining a diverse employee community. In addition to rewarding work, we offer plenty of opportunities for growth! Qualifications Assists customers as requested with general information, inquiries, etc. Obtains products requested by customers. Provides training to all new Food Service Workers. Processes Room Service customer orders, including patient/family-initiated orders following physician prescription. Operates Point of Sale to record price, compile printed list, and display costs. Properly, safely, and efficiently prepares various food products following and observing standard food handling procedures. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), storage rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc. Assists with various periodically scheduled large cleaning projects. Participates in quality and performance improvement activities of food being served. Neat and clean personal appearance. Follows dress code according to department policies. Assists cooks and others as needed and coordinates one's own activities with others. Supports and effective Safety Program. May prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. Other duties that are pertinent to the department or unit's success may also be assigned. BACKGROUND REQUIREMENT Level One: An individual is ineligible to work in any position that has regular contact with or control over children, dependent adults, or vulnerable persons if the individual has been convicted of: One or more felonies and/or two or more misdemeanors of crimes against persons and/or crimes of violence Any crime against a child, dependent adult, or vulnerable person, regardless of its classification as a felony, misdemeanor, or another type of offense Any sex crime, regardless of its classification as a felony, misdemeanor, or another type of offense Murder WORKING CONDITIONS AND PHYSICAL REQUIREMENTS Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial hospital kitchen located in a healthcare setting. Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Organization: Food and Facilities Management Job: Food Preparation & Service Primary Location: US-AK-Anchorage Shift: Variable NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.
California Department of Education
San Jose, California
Job Title: Child Nutrition Worker I Description of basic functions and responsibilities: To assist in the preparation and packaging of food items in a food service production center; to serve food and perform cashiering duties in a school cafeteria, snack bar, satellite food service unit, and/or other remote site; and to maintain food service equipment and facilities in a safe, clean, and sanitary condition. Employees in this classification receive general supervision within a framework of well-defined policies and procedures. Employees in this job class may direct and monitor the work of student assistants in a lead capacity as assigned. This job class performs a wide variety of routine to responsible duties related to serving/selling food at assigned food service facility/outlet such as ala carte line, faculty serving unit, food service cart, and/or satellite food service unit. Supervisor: Director of Child Nutrition Services Typical Duties: Assists in the preparation of foods such as sandwiches, salads, salad dressings, and hamburgers. Dishes up, wraps and/or packages food items into individual servings that meet established Federal and State guidelines for satellite, cart of on site serving. Weighs, washes, slices, chops, assembles, mixes, stirs, blends and/or measures a variety of ingredients used in food preparation activities. Serves food at assigned cafeteria, satellite food service unit, remote site with serving cart, and/or snack bar; monitoring the work of student cashiers/servers as assigned. Maintains work areas, serving counters, serving carts, and/or satellite food service units, in clean, orderly, and sanitary condition. Assists in cooking and baking tasks as assigned. Operates and cleans food service equipment and machines such as slicer, chopper, and mixer. Washes trays, plates, utensils, pots, pans, and serving equipment. Sets up serving counters, lines, carts, and food warmers with appropriate food items, supplies, and cash box; counting and recording numbers of items needed. Packages and stores leftovers. Performs cashiering duties; receives money, makes change, and collects meal tickets. Inventories food on hand before and after meals/service. Assists in maintaining records related to student timesheets, cash box totals, and food served, used, prepared, sold, etc. Counts and records monies collected. Performs related duties as required. Employment Standards Knowledge of basic kitchen and food serving utensils and equipment. Knowledge of basic methods of food preparation. Knowledge of basic cleaning methods and procedures. Ability to learn and effectively apply proper sanitation and safety requirements associated with food preparation and serving operations. Ability to understand and follow both oral and written instructions. Ability to perform a variety of food preparation and cleaning tasks rapidly and effectively. Ability to operate assigned food service appliances and equipment in a safe and effective manner. Ability to prepare, serve, and package food items as assigned. Ability to maintain accurate records and prepare routine reports. Ability to perform routine arithmetical calculations accurately. Ability to make change accurately. Ability to direct and monitor the work of student assistants as assigned. Ability to meet the physical requirements necessary to perform assigned duties safely and effectively. Ability to establish and maintain effective work relationships with those contacted in the performance of required duties. May require appropriate California Driver's License. Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
Job Title: Child Nutrition Worker I Description of basic functions and responsibilities: To assist in the preparation and packaging of food items in a food service production center; to serve food and perform cashiering duties in a school cafeteria, snack bar, satellite food service unit, and/or other remote site; and to maintain food service equipment and facilities in a safe, clean, and sanitary condition. Employees in this classification receive general supervision within a framework of well-defined policies and procedures. Employees in this job class may direct and monitor the work of student assistants in a lead capacity as assigned. This job class performs a wide variety of routine to responsible duties related to serving/selling food at assigned food service facility/outlet such as ala carte line, faculty serving unit, food service cart, and/or satellite food service unit. Supervisor: Director of Child Nutrition Services Typical Duties: Assists in the preparation of foods such as sandwiches, salads, salad dressings, and hamburgers. Dishes up, wraps and/or packages food items into individual servings that meet established Federal and State guidelines for satellite, cart of on site serving. Weighs, washes, slices, chops, assembles, mixes, stirs, blends and/or measures a variety of ingredients used in food preparation activities. Serves food at assigned cafeteria, satellite food service unit, remote site with serving cart, and/or snack bar; monitoring the work of student cashiers/servers as assigned. Maintains work areas, serving counters, serving carts, and/or satellite food service units, in clean, orderly, and sanitary condition. Assists in cooking and baking tasks as assigned. Operates and cleans food service equipment and machines such as slicer, chopper, and mixer. Washes trays, plates, utensils, pots, pans, and serving equipment. Sets up serving counters, lines, carts, and food warmers with appropriate food items, supplies, and cash box; counting and recording numbers of items needed. Packages and stores leftovers. Performs cashiering duties; receives money, makes change, and collects meal tickets. Inventories food on hand before and after meals/service. Assists in maintaining records related to student timesheets, cash box totals, and food served, used, prepared, sold, etc. Counts and records monies collected. Performs related duties as required. Employment Standards Knowledge of basic kitchen and food serving utensils and equipment. Knowledge of basic methods of food preparation. Knowledge of basic cleaning methods and procedures. Ability to learn and effectively apply proper sanitation and safety requirements associated with food preparation and serving operations. Ability to understand and follow both oral and written instructions. Ability to perform a variety of food preparation and cleaning tasks rapidly and effectively. Ability to operate assigned food service appliances and equipment in a safe and effective manner. Ability to prepare, serve, and package food items as assigned. Ability to maintain accurate records and prepare routine reports. Ability to perform routine arithmetical calculations accurately. Ability to make change accurately. Ability to direct and monitor the work of student assistants as assigned. Ability to meet the physical requirements necessary to perform assigned duties safely and effectively. Ability to establish and maintain effective work relationships with those contacted in the performance of required duties. May require appropriate California Driver's License. Requirements / Qualifications Requirements / Qualifications
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
Mar 13, 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
Hours Varies Job Description / Essential Elements: CLASS TITLE: CAFETERIA ASSISTANT II BASIC FUNCTION: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. DISTINGUISHING CHARACTERISTICS: Cafeteria Assistant II incumbents are responsible for cooking and baking government reimbursable meals and snack bar items. Cafeteria Assistant II incumbents are located at the high schools and the transport kitchen, and serve as second-in-charge to the cafeteria supervisors. REPRESENTATIVE DUTIES: Individual positions may not perform all of the duties listed nor do these examples include all responsibilities of positions in this class. Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods in large quantities; prepare, adjust and combine necessary ingredients. E Assist in the preparation and cook meats, pasta, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups and other foods. E Cook, portion and serve food to students and staff according to established procedures. E Operate a variety of standard kitchen equipment such as a slicer, grater, mixer, fryer, dishwasher, range, oven and other kitchen equipment. E Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and tables; wash and store equipment, pots, pans, trays and other food service items; assure compliance with kitchen sanitation and safety procedures and regulations. E Assist other Food Services personnel as assigned; serve as Lead Cafeteria Assistant or Food Services Supervisor in the absence of the lead or supervisor. Assist with inventory procedures as assigned; rotate food according to established procedures. Complete and maintain daily and weekly records of meals produced and served. E Utilize food service computer software to record pertinent information. E Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Methods of preparing and serving food in large quantities. Sanitation and safety practices related to cooking, baking and serving food. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Proper lifting techniques. ABILITY TO: Prepare, cook, bake and serve food in large quantity, and in accordance with health and sanitation regulations. Operate standard kitchen equipment safely and efficiently. Learn computer skills and utilize food service computer software. Maintain routine records. Meet schedules and time lines. Communicate effectively both orally and in writing. Understand and follow oral and written instructions. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. LICENSES AND OTHER REQUIREMENTS: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, will be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Exposure to hot foods, equipment and metal objects. Driving a vehicle to conduct work as required. PHYSICAL DEMANDS: Standing or walking for extended periods of time. Dexterity of hands and fingers to operate kitchen equipment. Lifting, carrying, pushing or pulling food trays, carts, materials and supplies. Reaching overhead, above the shoulders and horizontally. Bending at the waist, kneeling or crouching. HAZARDS: Exposure to sharp knives and slicers. Board Approved 11/99 Revised 12/03 Requirements / Qualifications BASIC FUNCTIONS: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. Work available in: Multiple locations (Elementary, Middle and High School) Varying hours. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. REQUIRED DOCUMENTS: The following MUST be attached to application on or before the deadline: High School Diploma OR Equivalent OR Associate's Degree or Bachelor's Degree or Higher Education Degree SPECIAL REQUIREMENTS / CERTIFICATES: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, may be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. BASIC FUNCTIONS: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. Work available in: Multiple locations (Elementary, Middle and High School) Varying hours. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. REQUIRED DOCUMENTS: The following MUST be attached to application on or before the deadline: High School Diploma OR Equivalent OR Associate's Degree or Bachelor's Degree or Higher Education Degree SPECIAL REQUIREMENTS / CERTIFICATES: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, may be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. Comments and Other Information EQUAL OPPORTUNITY EMPLOYER NONDISCRIMINATION IN EMPLOYMENT We do not discriminate against or tolerate the harassment of employees or job applicants on the basis of their actual or perceived sex, race, color, religion, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, veteran status, or sexual orientation. Physically or mentally disabled employees or applicants may request reasonable accommodation. Lodi Unified School District Maintains a Tobacco Free Workplace. Interested candidates may submit their completed application package (including all required documents) electronically through EdJoin. Candidates selected for interview will be notified by phone. Interested applicants should submit a Lodi Unified School District Classified application (click below). Comments and Other Information EQUAL OPPORTUNITY EMPLOYER NONDISCRIMINATION IN EMPLOYMENT We do not discriminate against or tolerate the harassment of employees or job applicants on the basis of their actual or perceived sex, race, color, religion, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, veteran status, or sexual orientation. Physically or mentally disabled employees or applicants may request reasonable accommodation. Lodi Unified School District Maintains a Tobacco Free Workplace. Interested candidates may submit their completed application package (including all required documents) electronically through EdJoin. Candidates selected for interview will be notified by phone. Interested applicants should submit a Lodi Unified School District Classified application (click below).
Mar 13, 2024
Full time
Hours Varies Job Description / Essential Elements: CLASS TITLE: CAFETERIA ASSISTANT II BASIC FUNCTION: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. DISTINGUISHING CHARACTERISTICS: Cafeteria Assistant II incumbents are responsible for cooking and baking government reimbursable meals and snack bar items. Cafeteria Assistant II incumbents are located at the high schools and the transport kitchen, and serve as second-in-charge to the cafeteria supervisors. REPRESENTATIVE DUTIES: Individual positions may not perform all of the duties listed nor do these examples include all responsibilities of positions in this class. Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods in large quantities; prepare, adjust and combine necessary ingredients. E Assist in the preparation and cook meats, pasta, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups and other foods. E Cook, portion and serve food to students and staff according to established procedures. E Operate a variety of standard kitchen equipment such as a slicer, grater, mixer, fryer, dishwasher, range, oven and other kitchen equipment. E Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and tables; wash and store equipment, pots, pans, trays and other food service items; assure compliance with kitchen sanitation and safety procedures and regulations. E Assist other Food Services personnel as assigned; serve as Lead Cafeteria Assistant or Food Services Supervisor in the absence of the lead or supervisor. Assist with inventory procedures as assigned; rotate food according to established procedures. Complete and maintain daily and weekly records of meals produced and served. E Utilize food service computer software to record pertinent information. E Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Methods of preparing and serving food in large quantities. Sanitation and safety practices related to cooking, baking and serving food. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Proper lifting techniques. ABILITY TO: Prepare, cook, bake and serve food in large quantity, and in accordance with health and sanitation regulations. Operate standard kitchen equipment safely and efficiently. Learn computer skills and utilize food service computer software. Maintain routine records. Meet schedules and time lines. Communicate effectively both orally and in writing. Understand and follow oral and written instructions. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. LICENSES AND OTHER REQUIREMENTS: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, will be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Exposure to hot foods, equipment and metal objects. Driving a vehicle to conduct work as required. PHYSICAL DEMANDS: Standing or walking for extended periods of time. Dexterity of hands and fingers to operate kitchen equipment. Lifting, carrying, pushing or pulling food trays, carts, materials and supplies. Reaching overhead, above the shoulders and horizontally. Bending at the waist, kneeling or crouching. HAZARDS: Exposure to sharp knives and slicers. Board Approved 11/99 Revised 12/03 Requirements / Qualifications BASIC FUNCTIONS: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. Work available in: Multiple locations (Elementary, Middle and High School) Varying hours. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. REQUIRED DOCUMENTS: The following MUST be attached to application on or before the deadline: High School Diploma OR Equivalent OR Associate's Degree or Bachelor's Degree or Higher Education Degree SPECIAL REQUIREMENTS / CERTIFICATES: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, may be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. BASIC FUNCTIONS: Prepare, cook, bake and serve a variety of food in large quantity; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. Work available in: Multiple locations (Elementary, Middle and High School) Varying hours. EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma or equivalent and responsible experience in food service operations. REQUIRED DOCUMENTS: The following MUST be attached to application on or before the deadline: High School Diploma OR Equivalent OR Associate's Degree or Bachelor's Degree or Higher Education Degree SPECIAL REQUIREMENTS / CERTIFICATES: Employees in this classification may be required to possess a valid California driver's license. Persons hired into this classification after February 1, 2004, may be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment. Comments and Other Information EQUAL OPPORTUNITY EMPLOYER NONDISCRIMINATION IN EMPLOYMENT We do not discriminate against or tolerate the harassment of employees or job applicants on the basis of their actual or perceived sex, race, color, religion, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, veteran status, or sexual orientation. Physically or mentally disabled employees or applicants may request reasonable accommodation. Lodi Unified School District Maintains a Tobacco Free Workplace. Interested candidates may submit their completed application package (including all required documents) electronically through EdJoin. Candidates selected for interview will be notified by phone. Interested applicants should submit a Lodi Unified School District Classified application (click below). Comments and Other Information EQUAL OPPORTUNITY EMPLOYER NONDISCRIMINATION IN EMPLOYMENT We do not discriminate against or tolerate the harassment of employees or job applicants on the basis of their actual or perceived sex, race, color, religion, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, veteran status, or sexual orientation. Physically or mentally disabled employees or applicants may request reasonable accommodation. Lodi Unified School District Maintains a Tobacco Free Workplace. Interested candidates may submit their completed application package (including all required documents) electronically through EdJoin. Candidates selected for interview will be notified by phone. Interested applicants should submit a Lodi Unified School District Classified application (click below).
The Alaska Native Medical Center (ANMC) in Anchorage, AK is looking to hire a full-time Lead Food Service Worker. Do you have a friendly and cheerful personality? Would you like to work for a medical center that treats everyone with dignity and respect? If so, please read on! This position earns a competitive wage of $22/hour. We provide outstanding benefits, including medical, dental, vision, a flexible spending account (FSA), a 401(k), life insurance, an employee assistance program (EAP), and a $12 meal card for every shift. We also support shareholder and native hiring. If this sounds like the right full-time opportunity for you, apply today! WORK SCHEDULE FOR A LEAD FOOD SERVICE WORKER This full-time position schedule is 12pm-8:45pm, Wednesday - Sunday. A DAY IN THE LIFE OF A LEAD FOOD SERVICE WORKER As a Lead Food Service Worker, you are a valuable part of our kitchen team. You perform a variety of duties, including overseeing other Food Service Worker staff, preparing food, serving foods, assisting with kitchen operations, stocking, sorting inventory, and filling in for shifts when there are callouts. You will also help process room service orders, work with the patient tray service line, operate the point of sale (POS) station, and other duties as assigned by the Area Manager & Executive Chef. ABOUT AK NATIVE MEDICAL CENTER Built on a culture of safety and integrity, we deliver award-winning, integrated support services to a variety of clients. Our mission is to provide management and support services at a level of quality, value, safety, and expertise beyond our client's expectations. Our medical center is easily accessible and conveniently located near public transportation. Taking care of our team members is a priority. Our company is represented by five generations! We're a great place for people to start their careers and grow. We are also extremely committed to maintaining a diverse employee community. In addition to rewarding work, we offer plenty of opportunities for growth! Assists customers as requested with general information, inquiries, etc. Obtains products requested by customers. Provides training to all new Food Service Workers. Processes Room Service customer orders, including patient/family-initiated orders following physician prescription. Operates Point of Sale to record price, compile printed list, and display costs. Properly, safely, and efficiently prepares various food products following and observing standard food handling procedures. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), storage rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc. Assists with various periodically scheduled large cleaning projects. Participates in quality and performance improvement activities of food being served. Neat and clean personal appearance. Follows dress code according to department policies. Assists cooks and others as needed and coordinates one's own activities with others. Supports and effective Safety Program. May prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. Other duties that are pertinent to the department or unit's success may also be assigned. BACKGROUND REQUIREMENT Level One: An individual is ineligible to work in any position that has regular contact with or control over children, dependent adults, or vulnerable persons if the individual has been convicted of: One or more felonies and/or two or more misdemeanors of crimes against persons and/or crimes of violence Any crime against a child, dependent adult, or vulnerable person, regardless of its classification as a felony, misdemeanor, or another type of offense Any sex crime, regardless of its classification as a felony, misdemeanor, or another type of offense Murder WORKING CONDITIONS AND PHYSICAL REQUIREMENTS Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial hospital kitchen located in a healthcare setting. Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.
Mar 08, 2024
Full time
The Alaska Native Medical Center (ANMC) in Anchorage, AK is looking to hire a full-time Lead Food Service Worker. Do you have a friendly and cheerful personality? Would you like to work for a medical center that treats everyone with dignity and respect? If so, please read on! This position earns a competitive wage of $22/hour. We provide outstanding benefits, including medical, dental, vision, a flexible spending account (FSA), a 401(k), life insurance, an employee assistance program (EAP), and a $12 meal card for every shift. We also support shareholder and native hiring. If this sounds like the right full-time opportunity for you, apply today! WORK SCHEDULE FOR A LEAD FOOD SERVICE WORKER This full-time position schedule is 12pm-8:45pm, Wednesday - Sunday. A DAY IN THE LIFE OF A LEAD FOOD SERVICE WORKER As a Lead Food Service Worker, you are a valuable part of our kitchen team. You perform a variety of duties, including overseeing other Food Service Worker staff, preparing food, serving foods, assisting with kitchen operations, stocking, sorting inventory, and filling in for shifts when there are callouts. You will also help process room service orders, work with the patient tray service line, operate the point of sale (POS) station, and other duties as assigned by the Area Manager & Executive Chef. ABOUT AK NATIVE MEDICAL CENTER Built on a culture of safety and integrity, we deliver award-winning, integrated support services to a variety of clients. Our mission is to provide management and support services at a level of quality, value, safety, and expertise beyond our client's expectations. Our medical center is easily accessible and conveniently located near public transportation. Taking care of our team members is a priority. Our company is represented by five generations! We're a great place for people to start their careers and grow. We are also extremely committed to maintaining a diverse employee community. In addition to rewarding work, we offer plenty of opportunities for growth! Assists customers as requested with general information, inquiries, etc. Obtains products requested by customers. Provides training to all new Food Service Workers. Processes Room Service customer orders, including patient/family-initiated orders following physician prescription. Operates Point of Sale to record price, compile printed list, and display costs. Properly, safely, and efficiently prepares various food products following and observing standard food handling procedures. Washes objects by hand or with cleaning equipment. Cleans dishes, utensils, pots, pans etc. and places in assigned storage areas in an organized and orderly manner. Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines. Cleans, sweeps, wipes down, etc. all general dining, kitchen, or storage areas (in some cases), storage rooms, and equipment as well as all floors. Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines, etc. Assists with various periodically scheduled large cleaning projects. Participates in quality and performance improvement activities of food being served. Neat and clean personal appearance. Follows dress code according to department policies. Assists cooks and others as needed and coordinates one's own activities with others. Supports and effective Safety Program. May prepare food or cook vegetables, entrees, coffee, sauces, meats, etc. Other duties that are pertinent to the department or unit's success may also be assigned. BACKGROUND REQUIREMENT Level One: An individual is ineligible to work in any position that has regular contact with or control over children, dependent adults, or vulnerable persons if the individual has been convicted of: One or more felonies and/or two or more misdemeanors of crimes against persons and/or crimes of violence Any crime against a child, dependent adult, or vulnerable person, regardless of its classification as a felony, misdemeanor, or another type of offense Any sex crime, regardless of its classification as a felony, misdemeanor, or another type of offense Murder WORKING CONDITIONS AND PHYSICAL REQUIREMENTS Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial hospital kitchen located in a healthcare setting. Physical requirements: Employee is required to lift and/or move up to 50lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.
Lucile Packard Children's Hospital Stanford
Palo Alto, California
Clinical Services 1.0 FTE, 8 Hour Day Shift At Stanford Children's Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time. Job Summary This paragraph summarizes the general nature, level and purpose of the job. Under the direction of the Food Service Managers and Supervisors is responsible for preparation, assembly, and distribution/delivery of patient trays, retail and catering services, and other food related services in a timely and sanitary manner while focusing on a consistently high level of customer service. Maintains dish room, washes dishes, utensils, pots and pans. Removes and disposes of trash and cleans and maintains food service areas as directed. Involved in training of new employees. Essential Functions The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned. Employees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings. Must perform all duties and responsibilities in accordance with the hospital's policies and procedures, including its Service Standards and its Code of Conduct. + Food Service Activities. Typical tasks: maintains adequate supplies of dishes, cups, flatware, and napkins on the serving line; sets up and refills condiments, dispensers, and food pans; portions food items for patient trays according to each patient s diet ticket; pours juice, coffee, and other drinks; serving food on tray lines; checking patient trays for accuracy; delivery of patient trays, enteral formula, and snacks; stocking patient care units and other department with food and supplies; cashier and cash handling procedures; stocking and replenishing retail and catering areas; serving retail customers; set up and break down of retail and catering functions; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies. Request needed products from procurement; Check supplies or food products delivered by supplier to be sure they meet the type, quantity, and quality. Setting up, delivering and cleanup of catering functions, ensures that special catered menu are ready for distribution at prearranged times; the preparation of specialty coffee drinks and other barista functions, special meal functions by setting and decorating tables; preparing sack lunches, snacks, and other special requests. + Food Preparation. Typical tasks: prepares simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; bakes frozen cookie dough and pizzas; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; filling drink machines, mixing beverages, making coffee, specialty coffee drinks, and preparing box lunches or snacks; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; prepares simple desserts such as fruit salads, gelatins, puddings and parfaits; slices and wraps bread and other baked items; presents and observes food to be sure it is visually appealing. + Cleaning Activities. Typical tasks: clears dirty dishes and trays from tables; cleans tables, chairs, sinks, counters, fountains, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes trays and carts; sorts and stacks dishes, glasses, and utensils; washes dishes, pots, and pans; fills and empties dishwasher and stacks clean dishes, glasses, and cups; cleans coffee pots, blenders, pop machine dispensers, ice cream and hot chocolate machines, and other commercial equipment. + Recordkeeping. Typical tasks: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food. Relationships with Others: Employees in this class have regular in-person contact with patients, medical staff, and/or the public while serving food and cleaning food service area. Employees have occasional contact by telephone and in person with service representatives when equipment needs repairs. Supervision Received: Employees in this class receive general supervision from a manager or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a daily basis to ensure work standards and procedures are followed, to check for adequate staffing, and to ensure conformance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations pertaining to volume dining or food service facilities. Work schedules and standardized menus/recipes are followed to prepare simple foods scheduled for that day. Food service policies and procedures are also used as guidelines when performing the work. Adheres to all food handling procedures according to local health department and all other regulatory standards as required. Minimum Qualifications Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying. Education: High School diploma or GED equivalent. Experience: 1 year of food or customer service experience. License/Certification: None Required Knowledge, Skills, & Abilities These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification. + Ability to establish and maintain respectful relationships with a diverse population + Ability to prioritize work assignments and use time efficiently + Ability to speak, read, write, and understand English effectively at a level appropriate for the job + Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements. + Ability to work effectively as a team player + Ability to work with any patient, customer, or coworker, regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment. + Knowledge of and ability to use kitchen and general cleaning materials and equipment + Knowledge of basic food preparation practices, common table setting, and the ability to learn the methods and procedures of large-scale kitchen work Physical Requirements and Working Conditions The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job. Pay Range Compensation is based on the level and requirements of the role. Salary within our ranges may also be determined by your education, experience, knowledge, skills, location, and abilities, as required by the role, as well as internal equity and alignment with market data. Typically, new team members join at the minimum to mid salary range. Minimum to Midpoint Range (1.0 FTE): $82,596.80 to $97,479.20 Equal Opportunity Employer L ucile Packard Children's Hospital Stanford strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, LPCH does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements, and where applicable, in compliance with the San Francisco Fair Chance Ordinance. REQNUMBER: 19221-1A
Mar 06, 2024
Full time
Clinical Services 1.0 FTE, 8 Hour Day Shift At Stanford Children's Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time. Job Summary This paragraph summarizes the general nature, level and purpose of the job. Under the direction of the Food Service Managers and Supervisors is responsible for preparation, assembly, and distribution/delivery of patient trays, retail and catering services, and other food related services in a timely and sanitary manner while focusing on a consistently high level of customer service. Maintains dish room, washes dishes, utensils, pots and pans. Removes and disposes of trash and cleans and maintains food service areas as directed. Involved in training of new employees. Essential Functions The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned. Employees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings. Must perform all duties and responsibilities in accordance with the hospital's policies and procedures, including its Service Standards and its Code of Conduct. + Food Service Activities. Typical tasks: maintains adequate supplies of dishes, cups, flatware, and napkins on the serving line; sets up and refills condiments, dispensers, and food pans; portions food items for patient trays according to each patient s diet ticket; pours juice, coffee, and other drinks; serving food on tray lines; checking patient trays for accuracy; delivery of patient trays, enteral formula, and snacks; stocking patient care units and other department with food and supplies; cashier and cash handling procedures; stocking and replenishing retail and catering areas; serving retail customers; set up and break down of retail and catering functions; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies. Request needed products from procurement; Check supplies or food products delivered by supplier to be sure they meet the type, quantity, and quality. Setting up, delivering and cleanup of catering functions, ensures that special catered menu are ready for distribution at prearranged times; the preparation of specialty coffee drinks and other barista functions, special meal functions by setting and decorating tables; preparing sack lunches, snacks, and other special requests. + Food Preparation. Typical tasks: prepares simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; bakes frozen cookie dough and pizzas; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; filling drink machines, mixing beverages, making coffee, specialty coffee drinks, and preparing box lunches or snacks; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; prepares simple desserts such as fruit salads, gelatins, puddings and parfaits; slices and wraps bread and other baked items; presents and observes food to be sure it is visually appealing. + Cleaning Activities. Typical tasks: clears dirty dishes and trays from tables; cleans tables, chairs, sinks, counters, fountains, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes trays and carts; sorts and stacks dishes, glasses, and utensils; washes dishes, pots, and pans; fills and empties dishwasher and stacks clean dishes, glasses, and cups; cleans coffee pots, blenders, pop machine dispensers, ice cream and hot chocolate machines, and other commercial equipment. + Recordkeeping. Typical tasks: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food. Relationships with Others: Employees in this class have regular in-person contact with patients, medical staff, and/or the public while serving food and cleaning food service area. Employees have occasional contact by telephone and in person with service representatives when equipment needs repairs. Supervision Received: Employees in this class receive general supervision from a manager or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a daily basis to ensure work standards and procedures are followed, to check for adequate staffing, and to ensure conformance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations pertaining to volume dining or food service facilities. Work schedules and standardized menus/recipes are followed to prepare simple foods scheduled for that day. Food service policies and procedures are also used as guidelines when performing the work. Adheres to all food handling procedures according to local health department and all other regulatory standards as required. Minimum Qualifications Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying. Education: High School diploma or GED equivalent. Experience: 1 year of food or customer service experience. License/Certification: None Required Knowledge, Skills, & Abilities These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification. + Ability to establish and maintain respectful relationships with a diverse population + Ability to prioritize work assignments and use time efficiently + Ability to speak, read, write, and understand English effectively at a level appropriate for the job + Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements. + Ability to work effectively as a team player + Ability to work with any patient, customer, or coworker, regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment. + Knowledge of and ability to use kitchen and general cleaning materials and equipment + Knowledge of basic food preparation practices, common table setting, and the ability to learn the methods and procedures of large-scale kitchen work Physical Requirements and Working Conditions The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job. Pay Range Compensation is based on the level and requirements of the role. Salary within our ranges may also be determined by your education, experience, knowledge, skills, location, and abilities, as required by the role, as well as internal equity and alignment with market data. Typically, new team members join at the minimum to mid salary range. Minimum to Midpoint Range (1.0 FTE): $82,596.80 to $97,479.20 Equal Opportunity Employer L ucile Packard Children's Hospital Stanford strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, LPCH does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements, and where applicable, in compliance with the San Francisco Fair Chance Ordinance. REQNUMBER: 19221-1A
California Department of Education
Redondo Beach, California
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Mar 05, 2024
Full time
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications