Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation. A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort. They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience. Responsibilities : Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods Portions and arranges food on serving dishes and is responsible for portion control and plate presentation May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads May wash, peel, slice, scoop, dice and julienne vegetables and fruits Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment Ability to prepare products according to recipe guidelines Knowledge and understanding of kitchen safety and sanitation including temperature requirements Has good judgment of food quality and production, understands the impact of spoilage Ability to assist Chef in preparing items for Guests with special dietary needs Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures Basic Qualifications : Currently enrolled or graduated within six months of application submission, in an accredited college/university Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Demonstrates passion and enthusiasm for working in the kitchen Strong listening skills and ability to follow direction Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications: Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $28.48 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Apr 20, 2024
Full time
Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation. A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort. They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience. Responsibilities : Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods Portions and arranges food on serving dishes and is responsible for portion control and plate presentation May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads May wash, peel, slice, scoop, dice and julienne vegetables and fruits Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment Ability to prepare products according to recipe guidelines Knowledge and understanding of kitchen safety and sanitation including temperature requirements Has good judgment of food quality and production, understands the impact of spoilage Ability to assist Chef in preparing items for Guests with special dietary needs Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures Basic Qualifications : Currently enrolled or graduated within six months of application submission, in an accredited college/university Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Demonstrates passion and enthusiasm for working in the kitchen Strong listening skills and ability to follow direction Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications: Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $28.48 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:
Cook Corporate Headquarters 12575 Uline Drive, Pleasant Prairie, WI 53158 Uline's Corporate cafe, prized for its exquisite cuisine and wide array of menu offerings, is looking for a top-notch cook to join its culinary team. Better together! This position is on-site, and we are looking for people who share our passion. Position Responsibilities Understand basic fundamentals of culinary arts, knife skills and food handling. Observe proper food preparation and handling techniques. Work various cook positions throughout the kitchen. Store food properly and safely. Plan food production to ensure food excellence, quality, temperature and appearance are preserved. Keep work area neat and clean at all times and maintain equipment used in food preparation. Comply with established health, sanitation and personal hygiene standards. Minimum Requirements High school diploma or equivalent. Culinary arts graduate preferred. 3 years prior cooking experience. Excellent verbal communication skills. Ability to multitask. Travel to Uline's Northern WI supper club to support staff as needed. Benefits Complete medical, dental, vision and life insurance coverage, Flexible Spending Accounts and wellness programs. 401(k) with 6% employer match. Paid holidays and generous paid time off. Tuition Assistance Program that covers professional continuing education. Bonus programs that include annual performance, sales goals and profit sharing. Employee Perks On-site café with executive chefs and seasonal dinner-to-go options. First-class fitness center with complimentary personal trainers. Over four miles of beautifully maintained walking trails. About Uline Uline is North America's leading distributor of shipping, industrial and packaging materials. We're a family-owned company known for incredible service, quality products and same-day shipping of our huge in-stock inventory. With over 9,000 employees across 13 locations, it's time you joined Uline. Uline is proud to operate as a drug-free workplace. All new hires must complete a pre-employment hair follicle drug screening. EEO/AA Employer/Vet/Disabled () Our employees make the difference and we are committed to offering exceptional benefits and perks! Explore Uline.jobs to learn more!
Apr 11, 2024
Full time
Cook Corporate Headquarters 12575 Uline Drive, Pleasant Prairie, WI 53158 Uline's Corporate cafe, prized for its exquisite cuisine and wide array of menu offerings, is looking for a top-notch cook to join its culinary team. Better together! This position is on-site, and we are looking for people who share our passion. Position Responsibilities Understand basic fundamentals of culinary arts, knife skills and food handling. Observe proper food preparation and handling techniques. Work various cook positions throughout the kitchen. Store food properly and safely. Plan food production to ensure food excellence, quality, temperature and appearance are preserved. Keep work area neat and clean at all times and maintain equipment used in food preparation. Comply with established health, sanitation and personal hygiene standards. Minimum Requirements High school diploma or equivalent. Culinary arts graduate preferred. 3 years prior cooking experience. Excellent verbal communication skills. Ability to multitask. Travel to Uline's Northern WI supper club to support staff as needed. Benefits Complete medical, dental, vision and life insurance coverage, Flexible Spending Accounts and wellness programs. 401(k) with 6% employer match. Paid holidays and generous paid time off. Tuition Assistance Program that covers professional continuing education. Bonus programs that include annual performance, sales goals and profit sharing. Employee Perks On-site café with executive chefs and seasonal dinner-to-go options. First-class fitness center with complimentary personal trainers. Over four miles of beautifully maintained walking trails. About Uline Uline is North America's leading distributor of shipping, industrial and packaging materials. We're a family-owned company known for incredible service, quality products and same-day shipping of our huge in-stock inventory. With over 9,000 employees across 13 locations, it's time you joined Uline. Uline is proud to operate as a drug-free workplace. All new hires must complete a pre-employment hair follicle drug screening. EEO/AA Employer/Vet/Disabled () Our employees make the difference and we are committed to offering exceptional benefits and perks! Explore Uline.jobs to learn more!
Charter Senior Living of Northpark Place
Sioux City, Iowa
Cook Why Charter Senior Living? "I love that Charter does not send us menus and tell us what we have to cook. I get to cook what our residents love. Charter give use the resources to thousands of recipes that give me the nutritional information. So I can be free to be creative. When I prepare the resident's favorites, I see their smiles and know I am enhancing their lives through my cooking." -Charter Senior Living Associate Offering Health Insurance for Full Time Associates Charter Benefits Competitive Hourly Wage Perfect Attendance bonus offer monthly- Earn an extra $100 per month (after taxes). For non-management positions. Health Insurance 401K Tuition Reimbursement Employee Referral Bonus Resident Referral Bonus Your potential is unlimited. As a small boutique company, we are committed to helping each of our Associates have more than just a "job". We want each of our associates to feel like they a career and an opportunity to grow. Learn more about Charter and how you can become part of an organization that is committed to the future of their Associates. POSITION SUMMARY: The Cook is responsible for the preparation, presentation of highest quality meals and service and to perform duties as required for the smooth operation of the Dining Services Department. DUTIES AND RESPONSIBILITIES: Promptly discuss and resolve any potential food services problems with all involved team members and team leaders. Prepare breakfast, lunch or dinner and assist with production or service lines. Prepare hot and cold items as designated by First Cook or Dining Services Director. Follow all health department practices, safety practices, and infection control practices. Break down service line and clean work area as scheduled or instructed by First Cook or Dining Services Director. Properly care for and clean all work areas and equipment. Store all food, label and date accordingly. Keep storage areas clean and organized. Assist utility person in performing his/her duties. Always maintain a professional attitude. Handle all resident concerns and complaints with finesse and in a caring, polite, and professional manner. OTHER REQUIREMENTS: Must be a Serve Safe Certified if necessary, per state regulations. Has familiarity and willingness to work with the elderly population. Previous experience preferred, but not necessary. Preferred proficiency in English. Must be able to routinely follow written and verbal instructions. Attend in-services monthly required for position. Push, pull, and lift at least 50 pounds. Must be able to stand, walk, stoop, and bend for periods of up to eight hours with breaks as provided for in the employee handbook. All offers of employment are subject to passing background check. Equal Opportunity Employer MISSION: To Enhance The Human Spirit CORE VALUES: To Serve with Heart, To Serve with Purpose, To Serve with Courage and To Have Fun While Serving JB.0.00.LN
Apr 06, 2024
Full time
Cook Why Charter Senior Living? "I love that Charter does not send us menus and tell us what we have to cook. I get to cook what our residents love. Charter give use the resources to thousands of recipes that give me the nutritional information. So I can be free to be creative. When I prepare the resident's favorites, I see their smiles and know I am enhancing their lives through my cooking." -Charter Senior Living Associate Offering Health Insurance for Full Time Associates Charter Benefits Competitive Hourly Wage Perfect Attendance bonus offer monthly- Earn an extra $100 per month (after taxes). For non-management positions. Health Insurance 401K Tuition Reimbursement Employee Referral Bonus Resident Referral Bonus Your potential is unlimited. As a small boutique company, we are committed to helping each of our Associates have more than just a "job". We want each of our associates to feel like they a career and an opportunity to grow. Learn more about Charter and how you can become part of an organization that is committed to the future of their Associates. POSITION SUMMARY: The Cook is responsible for the preparation, presentation of highest quality meals and service and to perform duties as required for the smooth operation of the Dining Services Department. DUTIES AND RESPONSIBILITIES: Promptly discuss and resolve any potential food services problems with all involved team members and team leaders. Prepare breakfast, lunch or dinner and assist with production or service lines. Prepare hot and cold items as designated by First Cook or Dining Services Director. Follow all health department practices, safety practices, and infection control practices. Break down service line and clean work area as scheduled or instructed by First Cook or Dining Services Director. Properly care for and clean all work areas and equipment. Store all food, label and date accordingly. Keep storage areas clean and organized. Assist utility person in performing his/her duties. Always maintain a professional attitude. Handle all resident concerns and complaints with finesse and in a caring, polite, and professional manner. OTHER REQUIREMENTS: Must be a Serve Safe Certified if necessary, per state regulations. Has familiarity and willingness to work with the elderly population. Previous experience preferred, but not necessary. Preferred proficiency in English. Must be able to routinely follow written and verbal instructions. Attend in-services monthly required for position. Push, pull, and lift at least 50 pounds. Must be able to stand, walk, stoop, and bend for periods of up to eight hours with breaks as provided for in the employee handbook. All offers of employment are subject to passing background check. Equal Opportunity Employer MISSION: To Enhance The Human Spirit CORE VALUES: To Serve with Heart, To Serve with Purpose, To Serve with Courage and To Have Fun While Serving JB.0.00.LN
Presbyterian Homes & Services
Chanhassen, Minnesota
Min Max Overview Presbyterian Homes & Services - SummerWood of Chanhassen seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. This is a fulltime exempt benefit eligible position. Presbyterian Homes offers comparable pay and benefits including health and Dental insurance, company matched retirement plan, Education Assistance, and opportunities for career growth within the organization, among other great benefits. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including Cooks/Chefs, Servers and Lead Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY SummerWood of Chanhassen525 Lake DriveChanhassen, MN 55317Located across from the renowned Chanhassen Dinner Theater, with convenient access to Highways 5 and 101, SummerWood of Chanhassen brings city life irresistibly close to home. With outdoor walking trails and a pedestrian-friendly retail area, it's a setting you'll find ideal.As an employee you can take advantage of a variety of amenities such as:- Southwest Transit line access- Off-street parking- Discounted employee meals- Free fitness centerThis community offers the following care options: Assisted Living, Assisted Living Memory Care Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Care Center: Enrolled in or a graduate of a dietary manager course with current state certification. Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Presbyterian Homes & Services (PHS), based in St. Paul, Minnesota, is a non-profit, faith-based organization providing a broad array of high quality housing choices, and care and service options for older adults. Over 7,100 employees serve more than 26,000 older adults through 59 PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage home and community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in Minnesota, providing comprehensive care for over 15,000 older adults. Established in 1955, PHS has earned the reputation as an innovative leader dedicated to promoting independence, purposeful living, and overall well-being for those they serve. Today, PHS is one of the largest nonprofit providers of senior housing and services in the nation. We believe employees are the most important resource in our ministry and we are committed to an environment where employees are valued and empowered to make a difference. With a strong commitment to grow our employees from within, the development opportunities with us are virtually unlimited. We offer competitive wages, opportunities for advancement, ongoing training, and incredible benefits like education assistance and nursing loan forgiveness. If you have a desire to honor God by enriching the lives and touching the hearts of older adults, consider answering the call and join our team. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
Apr 21, 2024
Full time
Min Max Overview Presbyterian Homes & Services - SummerWood of Chanhassen seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. This is a fulltime exempt benefit eligible position. Presbyterian Homes offers comparable pay and benefits including health and Dental insurance, company matched retirement plan, Education Assistance, and opportunities for career growth within the organization, among other great benefits. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including Cooks/Chefs, Servers and Lead Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY SummerWood of Chanhassen525 Lake DriveChanhassen, MN 55317Located across from the renowned Chanhassen Dinner Theater, with convenient access to Highways 5 and 101, SummerWood of Chanhassen brings city life irresistibly close to home. With outdoor walking trails and a pedestrian-friendly retail area, it's a setting you'll find ideal.As an employee you can take advantage of a variety of amenities such as:- Southwest Transit line access- Off-street parking- Discounted employee meals- Free fitness centerThis community offers the following care options: Assisted Living, Assisted Living Memory Care Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Care Center: Enrolled in or a graduate of a dietary manager course with current state certification. Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Presbyterian Homes & Services (PHS), based in St. Paul, Minnesota, is a non-profit, faith-based organization providing a broad array of high quality housing choices, and care and service options for older adults. Over 7,100 employees serve more than 26,000 older adults through 59 PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage home and community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in Minnesota, providing comprehensive care for over 15,000 older adults. Established in 1955, PHS has earned the reputation as an innovative leader dedicated to promoting independence, purposeful living, and overall well-being for those they serve. Today, PHS is one of the largest nonprofit providers of senior housing and services in the nation. We believe employees are the most important resource in our ministry and we are committed to an environment where employees are valued and empowered to make a difference. With a strong commitment to grow our employees from within, the development opportunities with us are virtually unlimited. We offer competitive wages, opportunities for advancement, ongoing training, and incredible benefits like education assistance and nursing loan forgiveness. If you have a desire to honor God by enriching the lives and touching the hearts of older adults, consider answering the call and join our team. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.