About the Team DoorDash is building innovative kitchen formats that cater to the on-demand economy. These kitchens are tailored to off-premise (delivery, catering, pick-up, etc) with a minimum storefront. DoorDash Kitchens enable Merchants to expand their geographic footprint and give customers instant access to exciting new restaurants that were previously too far away. About the Role You'll cook multiple culinary concepts, executing brand's menus in our first full service kitchen on the east coast and helping them reach new audiences. • Execute Menu Items from scratch Follow recipes, prep lists and operating checklists. Execute menu items as received on printed tickets to a brand standard, in a fast-paced, high-volume environment, including appropriate labeling and dating. Deliver completed orders to the dispatch area. Work with expected quality, accuracy, and speed as determined by Kitchen Manager. • Prepare Ingredients for Assigned Station Follow recipes, prep lists and operating checklists. Ensure ingredients are prepared to-spec prior to service, including appropriate labeling and dating. Work with expected quality, accuracy, and speed as determined by Kitchen Manager. • Collect, Clean, and Organize Dishes Ensure dishes are cleaned and organized in a timely manner, enabling smooth and safe kitchen operations. • Follow All Kitchen SOPs Set-up and break down assigned station(s). Maintain food safety standards. • Maintain standards of sanitation and safety. Maintain a safe, clean and organized workstation & walkway to ServSafe standard. Maintain daily and weekly sanitation and maintenance schedules. Use, sanitation and maintenance of commercial kitchen equipment during and after service. • Receive and Organize Inventory Identify and maintain par levels and inventory for products within the building as determined by Kitchen Manager. Accurately receive inventory. unpack and store in assigned location for easy access. • Work as a Team Effectively and clearly communicate. Share ideas, opportunities and challenges to team members and leaders. Support and assist your fellow team members wherever possible, including exercising a level of autonomy when needed. You're excited about this opportunity because you Are cuisine-curious and love to cook across multiple culinary concepts Love to work on a team and contribute to team culture Are passionate about cooking consistently from a playbook Want to work in new restaurant models including delivery-only environments. We're excited about you because You have 1 year or more experience cooking in a high volume kitchen environment including fast-casual, QSR, and from-scratch restaurants You have experience preparing food from scratch, making hot and cold sauces, and have basic knife skills You have experience cooking food items by grilling, frying, sautéing and other cooking methods to specified recipes and standards. You are ServeSafe certified and you take initiative to keep the whole kitchen clean, if you see something that requires attention you take action, you don't leave it for the next person You are highly organized, work well under pressure and execute tasks with speed, accuracy and attention to detail About DoorDash At DoorDash, our mission to empower local economies shapes how our team members move quickly, learn, and reiterate in order to make impactful decisions that display empathy for our range of users-from Dashers to merchant partners to consumers. We are a technology and logistics company that started with door-to-door delivery, and we are looking for team members who can help us go from a company that is known for delivering food to a company that people turn to for any and all goods. DoorDash is growing rapidly and changing constantly, which gives our team members the opportunity to share their unique perspectives, solve new challenges, and own their careers. We're committed to supporting employees' happiness, healthiness, and overall well-being by providing comprehensive benefits and perks including premium healthcare, wellness expense reimbursement, paid parental leave and more. Our Commitment to Diversity and Inclusion We're committed to growing and empowering a more inclusive community within our company, industry, and cities. That's why we hire and cultivate diverse teams of people from all backgrounds, experiences, and perspectives. We believe that true innovation happens when everyone has room at the table and the tools, resources, and opportunity to excel. Statement of Non-Discrimination : In keeping with our beliefs and goals, no employee or applicant will face discrimination or harassment based on: race, color, ancestry, national origin, religion, age, gender, marital/domestic partner status, sexual orientation, gender identity or expression, disability status, or veteran status. Above and beyond discrimination and harassment based on "protected categories," we also strive to prevent other subtler forms of inappropriate behavior (i.e., stereotyping) from ever gaining a foothold in our office. Whether blatant or hidden, barriers to success have no place at DoorDash. We value a diverse workforce - people who identify as women, non-binary or gender non-conforming, LGBTQIA+, American Indian or Native Alaskan, Black or African American, Hispanic or Latinx, Native Hawaiian or Other Pacific Islander, differently-abled, caretakers and parents, and veterans are strongly encouraged to apply. Thank you to the Level Playing Field Institute for this statement of non-discrimination. Pursuant to the San Francisco Fair Chance Ordinance, Los Angeles Fair Chance Initiative for Hiring Ordinance, and any other state or local hiring regulations, we will consider for employment any qualified applicant, including those with arrest and conviction records, in a manner consistent with the applicable regulation. If you need any accommodations, please inform your recruiting contact upon initial connection. Compensation The location-specific base salary range for this position is listed below. Compensation in other geographies may vary. Actual compensation within the pay range will be decided based on factors including, but not limited to, skills, prior relevant experience, and specific work location. For roles that are available to be filled remotely, base salary is localized according to employee work location. Please discuss your intended work location with your recruiter for more information. DoorDash cares about you and your overall well-being, and that's why we offer a comprehensive benefits package, for full-time employees, that includes healthcare benefits, a 401(k) plan including an employer match, short-term and long-term disability coverage, basic life insurance, wellbeing benefits, paid time off, paid parental leave, and several paid holidays, among others. DoorDash also offers benefits for part-time employees which include a 401(k) plan including an employer match, paid vacation, paid sick time, paid parental leave, and several paid holidays. We use Covey as part of our hiring and / or promotional process for jobs in NYC and certain features may qualify it as an AEDT. As part of the evaluation process we provide Covey with job requirements and candidate submitted applications. We began using Covey Scout for Inbound on August 21, 2023. Please see the independent bias audit report covering our use of Covey here . California Pay Range: $17.60 - $26.40 USD
Apr 25, 2024
Full time
About the Team DoorDash is building innovative kitchen formats that cater to the on-demand economy. These kitchens are tailored to off-premise (delivery, catering, pick-up, etc) with a minimum storefront. DoorDash Kitchens enable Merchants to expand their geographic footprint and give customers instant access to exciting new restaurants that were previously too far away. About the Role You'll cook multiple culinary concepts, executing brand's menus in our first full service kitchen on the east coast and helping them reach new audiences. • Execute Menu Items from scratch Follow recipes, prep lists and operating checklists. Execute menu items as received on printed tickets to a brand standard, in a fast-paced, high-volume environment, including appropriate labeling and dating. Deliver completed orders to the dispatch area. Work with expected quality, accuracy, and speed as determined by Kitchen Manager. • Prepare Ingredients for Assigned Station Follow recipes, prep lists and operating checklists. Ensure ingredients are prepared to-spec prior to service, including appropriate labeling and dating. Work with expected quality, accuracy, and speed as determined by Kitchen Manager. • Collect, Clean, and Organize Dishes Ensure dishes are cleaned and organized in a timely manner, enabling smooth and safe kitchen operations. • Follow All Kitchen SOPs Set-up and break down assigned station(s). Maintain food safety standards. • Maintain standards of sanitation and safety. Maintain a safe, clean and organized workstation & walkway to ServSafe standard. Maintain daily and weekly sanitation and maintenance schedules. Use, sanitation and maintenance of commercial kitchen equipment during and after service. • Receive and Organize Inventory Identify and maintain par levels and inventory for products within the building as determined by Kitchen Manager. Accurately receive inventory. unpack and store in assigned location for easy access. • Work as a Team Effectively and clearly communicate. Share ideas, opportunities and challenges to team members and leaders. Support and assist your fellow team members wherever possible, including exercising a level of autonomy when needed. You're excited about this opportunity because you Are cuisine-curious and love to cook across multiple culinary concepts Love to work on a team and contribute to team culture Are passionate about cooking consistently from a playbook Want to work in new restaurant models including delivery-only environments. We're excited about you because You have 1 year or more experience cooking in a high volume kitchen environment including fast-casual, QSR, and from-scratch restaurants You have experience preparing food from scratch, making hot and cold sauces, and have basic knife skills You have experience cooking food items by grilling, frying, sautéing and other cooking methods to specified recipes and standards. You are ServeSafe certified and you take initiative to keep the whole kitchen clean, if you see something that requires attention you take action, you don't leave it for the next person You are highly organized, work well under pressure and execute tasks with speed, accuracy and attention to detail About DoorDash At DoorDash, our mission to empower local economies shapes how our team members move quickly, learn, and reiterate in order to make impactful decisions that display empathy for our range of users-from Dashers to merchant partners to consumers. We are a technology and logistics company that started with door-to-door delivery, and we are looking for team members who can help us go from a company that is known for delivering food to a company that people turn to for any and all goods. DoorDash is growing rapidly and changing constantly, which gives our team members the opportunity to share their unique perspectives, solve new challenges, and own their careers. We're committed to supporting employees' happiness, healthiness, and overall well-being by providing comprehensive benefits and perks including premium healthcare, wellness expense reimbursement, paid parental leave and more. Our Commitment to Diversity and Inclusion We're committed to growing and empowering a more inclusive community within our company, industry, and cities. That's why we hire and cultivate diverse teams of people from all backgrounds, experiences, and perspectives. We believe that true innovation happens when everyone has room at the table and the tools, resources, and opportunity to excel. Statement of Non-Discrimination : In keeping with our beliefs and goals, no employee or applicant will face discrimination or harassment based on: race, color, ancestry, national origin, religion, age, gender, marital/domestic partner status, sexual orientation, gender identity or expression, disability status, or veteran status. Above and beyond discrimination and harassment based on "protected categories," we also strive to prevent other subtler forms of inappropriate behavior (i.e., stereotyping) from ever gaining a foothold in our office. Whether blatant or hidden, barriers to success have no place at DoorDash. We value a diverse workforce - people who identify as women, non-binary or gender non-conforming, LGBTQIA+, American Indian or Native Alaskan, Black or African American, Hispanic or Latinx, Native Hawaiian or Other Pacific Islander, differently-abled, caretakers and parents, and veterans are strongly encouraged to apply. Thank you to the Level Playing Field Institute for this statement of non-discrimination. Pursuant to the San Francisco Fair Chance Ordinance, Los Angeles Fair Chance Initiative for Hiring Ordinance, and any other state or local hiring regulations, we will consider for employment any qualified applicant, including those with arrest and conviction records, in a manner consistent with the applicable regulation. If you need any accommodations, please inform your recruiting contact upon initial connection. Compensation The location-specific base salary range for this position is listed below. Compensation in other geographies may vary. Actual compensation within the pay range will be decided based on factors including, but not limited to, skills, prior relevant experience, and specific work location. For roles that are available to be filled remotely, base salary is localized according to employee work location. Please discuss your intended work location with your recruiter for more information. DoorDash cares about you and your overall well-being, and that's why we offer a comprehensive benefits package, for full-time employees, that includes healthcare benefits, a 401(k) plan including an employer match, short-term and long-term disability coverage, basic life insurance, wellbeing benefits, paid time off, paid parental leave, and several paid holidays, among others. DoorDash also offers benefits for part-time employees which include a 401(k) plan including an employer match, paid vacation, paid sick time, paid parental leave, and several paid holidays. We use Covey as part of our hiring and / or promotional process for jobs in NYC and certain features may qualify it as an AEDT. As part of the evaluation process we provide Covey with job requirements and candidate submitted applications. We began using Covey Scout for Inbound on August 21, 2023. Please see the independent bias audit report covering our use of Covey here . California Pay Range: $17.60 - $26.40 USD
Summary of the Position: Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. Our Prep Pantry Cooks have a passion for preparing the highest quality food and creating memorable dining experiences through world-class service and exceptional cuisine. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Complies with all portion sizes, quality standards, department rules, policies, and procedures. Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions. Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc. Prepares garnish for all food plates and platters. Prepares salad dressings, sauces, stocks, dips, etc. Fry, sauté, broil, bake, steam, etc, all foods to preparation standards. Maintains a sanitary workstation. Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 6 months of experience as a prep cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Ability to work collaboratively as part of a team, communicating effectively with other kitchen staff and management. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required Compensation details: 16-18 Hourly Wage PI8d80f088109f-9826
Apr 22, 2024
Full time
Summary of the Position: Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. Our Prep Pantry Cooks have a passion for preparing the highest quality food and creating memorable dining experiences through world-class service and exceptional cuisine. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Complies with all portion sizes, quality standards, department rules, policies, and procedures. Identifies and selects cuts of meat, poultry, shellfish, fish, game, fruits, or vegetables used for food productions. Prepares foods by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, or scoring, slicing, breading, marinating, seasoning, etc. Prepares garnish for all food plates and platters. Prepares salad dressings, sauces, stocks, dips, etc. Fry, sauté, broil, bake, steam, etc, all foods to preparation standards. Maintains a sanitary workstation. Selects and uses knives, hand tools, utensils, and equipment to portion, cut slice, dip, score, julienne, whip, beat, maintain hold temperature, chill, freeze, or otherwise produce food in the kitchen. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 6 months of experience as a prep cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Ability to work collaboratively as part of a team, communicating effectively with other kitchen staff and management. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required Compensation details: 16-18 Hourly Wage PI8d80f088109f-9826
At the Aulani A Disney Resort and Spa, dream jobs do exist. Are you ready to use your culinary skills in innovative, fast-paced environments that range from catering to fine dining, to pastry and beyond? Our Culinary Team is focused on creating magic for our Guests by ensuring the highest standards of culinary excellence! Innovative and fast paced environments at our resort and Signature Fine Dining, Banquets, Pastry, Quick Service and Table Service! Aulani, A Disney Resort and Spa invites you to be our Guest and explore exciting Culinary opportunities. Apply now! Our Benefits and Perks: Base pay starts above $30 per hour Health Insurance - the company pays 100% of the medical/dental premium costs for the cast member and their eligible dependents Paid Time Off Free Parking and Meals Retirement Programs Theme Park Admission Weekly Pay Career Development Disney Aspire Program - eligible hourly Cast Members receive 100% of tuition paid upfront for partner institutions! $2,000 Hiring Bonus (First payment after 90 days = $500 and 2nd payment after 150 days = $1,500) To be eligible for the sign-on bonus, cast members must be in the position continuously for at least 90 days after hire and be employed by The Walt Disney Company at time of payment. A cast member is hired after the successful completion of Disney Traditions or one full day of employment. Bonus payments are subject to applicable taxes and other legal withholding. Disputes concerning eligibility to a bonus payment shall be resolved by Disneyland Recruitment in its sole and absolute discretion. The incentives offered herein are subject to change at any time, with or without notice. Cast Members hired before October 17, 2023 or after June 18, 2024 will not be eligible for an incentive award. KEYWORD: Aulani Culinary, Hourly Jobs, hiring bonus, hiringbonus, incentive, signaturefinedining Basic Qualifications : Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experience Strong communication, leadership and interpersonal skills Experience with coaching and motivating employees Adept at troubleshooting and can calmly handle difficult situations Proven ability to create, read and understand recipes Strong organizational skills; Ability to lead a team in a very fast paced environment Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members Motivates and encourages cast members through daily reinforcement and coaching Demonstrates excellent guest service skills and is able to give appropriate service recovery Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Work brain) Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Additional Information : SCHEDULE AVAILABILTY Full Time - Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING, AMAAMA The pay rate for this role in Hawaii is $33.86 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 22, 2024
Full time
At the Aulani A Disney Resort and Spa, dream jobs do exist. Are you ready to use your culinary skills in innovative, fast-paced environments that range from catering to fine dining, to pastry and beyond? Our Culinary Team is focused on creating magic for our Guests by ensuring the highest standards of culinary excellence! Innovative and fast paced environments at our resort and Signature Fine Dining, Banquets, Pastry, Quick Service and Table Service! Aulani, A Disney Resort and Spa invites you to be our Guest and explore exciting Culinary opportunities. Apply now! Our Benefits and Perks: Base pay starts above $30 per hour Health Insurance - the company pays 100% of the medical/dental premium costs for the cast member and their eligible dependents Paid Time Off Free Parking and Meals Retirement Programs Theme Park Admission Weekly Pay Career Development Disney Aspire Program - eligible hourly Cast Members receive 100% of tuition paid upfront for partner institutions! $2,000 Hiring Bonus (First payment after 90 days = $500 and 2nd payment after 150 days = $1,500) To be eligible for the sign-on bonus, cast members must be in the position continuously for at least 90 days after hire and be employed by The Walt Disney Company at time of payment. A cast member is hired after the successful completion of Disney Traditions or one full day of employment. Bonus payments are subject to applicable taxes and other legal withholding. Disputes concerning eligibility to a bonus payment shall be resolved by Disneyland Recruitment in its sole and absolute discretion. The incentives offered herein are subject to change at any time, with or without notice. Cast Members hired before October 17, 2023 or after June 18, 2024 will not be eligible for an incentive award. KEYWORD: Aulani Culinary, Hourly Jobs, hiring bonus, hiringbonus, incentive, signaturefinedining Basic Qualifications : Minimum 5 years experience in culinary field/high volume restaurant or Culinary Degree and 3 years related experience Strong communication, leadership and interpersonal skills Experience with coaching and motivating employees Adept at troubleshooting and can calmly handle difficult situations Proven ability to create, read and understand recipes Strong organizational skills; Ability to lead a team in a very fast paced environment Exhibits a positive, friendly and helpful attitude to our guests and fellow cast members Motivates and encourages cast members through daily reinforcement and coaching Demonstrates excellent guest service skills and is able to give appropriate service recovery Demonstrates passion and enthusiasm for working in the kitchen. Proven knowledge of culinary techniques and terminology Ability to work with technology (plate costing buffet system, CAFÉ system, KDS, Work brain) Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Additional Information : SCHEDULE AVAILABILTY Full Time - Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING, AMAAMA The pay rate for this role in Hawaii is $33.86 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:
The Opportunity Delaware North Sportservice is searching for seasonal Cooks to join our team at Globe Life Field in Arlington, Texas . As a Cook, no day will be the same working in this energetic team. If you have passion for creating culinary masterpieces, thrive in a fast-paced kitchen environment, and want to be part of a team dedicated to delivering exceptional dining experiences, apply today and embark on a rewarding culinary journey with us. Pay $15.00 - $15.00 / hour Information on our comprehensive benefits package can be found at . Benefits We care about our team member's personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. Responsibilities Follow supervisor's assignments for food production and prepare food and beverage products for guests by following recipe guidelines, using proper preparation techniques, and sanitation guidelines Set up, operate and clean kitchen equipment, according to correct procedures as well as keeping workstations clean, organized, sanitized, and sufficiently stocked Work cooperatively with team members and management Follow supervisor's assignments for opening and closing procedures Qualifications Ability to read and understand recipes and food abbreviations Capable of working in a fast-paced environment with a high level of attention to detail Ability to work as a team player, following procedures and taking directions Basic math skills, with the ability to calculate and follow recipe measurements No experience or diploma required Physical Requirements Must be able to lift 30 lbs or more Ability to stand for long periods while also bending, lifting, and reaching Ability to move rapidly and coordinate multiple orders Exposed to variable temperatures Shift Details Evening shift Event based Weekends Who We Are Delaware North operates concessions, suites, catering, premium dining, and retail management at Globe Life Field, home of the Texas Rangers since the park opened in 2020. We manage concession stands at the 40,300-seat stadium with a menu offering classic stadium food options, and an ample supply of vegan options. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.
Apr 20, 2024
Full time
The Opportunity Delaware North Sportservice is searching for seasonal Cooks to join our team at Globe Life Field in Arlington, Texas . As a Cook, no day will be the same working in this energetic team. If you have passion for creating culinary masterpieces, thrive in a fast-paced kitchen environment, and want to be part of a team dedicated to delivering exceptional dining experiences, apply today and embark on a rewarding culinary journey with us. Pay $15.00 - $15.00 / hour Information on our comprehensive benefits package can be found at . Benefits We care about our team member's personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. Responsibilities Follow supervisor's assignments for food production and prepare food and beverage products for guests by following recipe guidelines, using proper preparation techniques, and sanitation guidelines Set up, operate and clean kitchen equipment, according to correct procedures as well as keeping workstations clean, organized, sanitized, and sufficiently stocked Work cooperatively with team members and management Follow supervisor's assignments for opening and closing procedures Qualifications Ability to read and understand recipes and food abbreviations Capable of working in a fast-paced environment with a high level of attention to detail Ability to work as a team player, following procedures and taking directions Basic math skills, with the ability to calculate and follow recipe measurements No experience or diploma required Physical Requirements Must be able to lift 30 lbs or more Ability to stand for long periods while also bending, lifting, and reaching Ability to move rapidly and coordinate multiple orders Exposed to variable temperatures Shift Details Evening shift Event based Weekends Who We Are Delaware North operates concessions, suites, catering, premium dining, and retail management at Globe Life Field, home of the Texas Rangers since the park opened in 2020. We manage concession stands at the 40,300-seat stadium with a menu offering classic stadium food options, and an ample supply of vegan options. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.
Employment Type: Full time Shift: Night Shift Description: At Mount Carmel, we work to continuously inspire one another. Here, all are welcome. It is this culture of humility and compassion that sets Mount Carmel apart. We see the big picture and do the right thing. That means a dedication to the well-being of both our colleagues and the patients they serve. Cook (6p-2am, Every other weekend included) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Apr 19, 2024
Full time
Employment Type: Full time Shift: Night Shift Description: At Mount Carmel, we work to continuously inspire one another. Here, all are welcome. It is this culture of humility and compassion that sets Mount Carmel apart. We see the big picture and do the right thing. That means a dedication to the well-being of both our colleagues and the patients they serve. Cook (6p-2am, Every other weekend included) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. You will assist in the preparation of delicious dishes in the kitchen. You'll perform routine kitchen tasks so that food can be prepared according to recipes. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Prepare and cook high-quality dishes, including appetizers, entrees, and desserts, to our guests' exact specifications, using a range of cooking techniques and equipment. Ensure that all dishes are cooked to the highest level of quality and presentation standards, following recipes and procedures developed by the head chef and sous chef. Manage inventory of ingredients, ensuring that all necessary items are stocked and properly stored, and alert the head chef and sous chef when supplies are running low. Maintain a clean and organized kitchen, adhering to health and safety standards, and assisting with cleaning and sanitizing dishes, utensils, and equipment. Collaborate with the rest of the kitchen team to ensure that all dishes are prepared and served in a timely and efficient manner, working quickly and efficiently during busy periods. Assist with the development of new dishes, sharing ideas and suggestions with the head chef and sous chef. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 1 years of experience as a line cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required PI8be575d4c1-
Apr 12, 2024
Full time
Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a fine dining experience with all the warmth and genuineness that Oregon is famous for. You will assist in the preparation of delicious dishes in the kitchen. You'll perform routine kitchen tasks so that food can be prepared according to recipes. We change menus frequently to highlight seasonal availability and offer a tasting menu. We strive to deliver exceptional culinary coastal experiences and are looking for someone who shares that same passion. Key Accountabilities: Prepare and cook high-quality dishes, including appetizers, entrees, and desserts, to our guests' exact specifications, using a range of cooking techniques and equipment. Ensure that all dishes are cooked to the highest level of quality and presentation standards, following recipes and procedures developed by the head chef and sous chef. Manage inventory of ingredients, ensuring that all necessary items are stocked and properly stored, and alert the head chef and sous chef when supplies are running low. Maintain a clean and organized kitchen, adhering to health and safety standards, and assisting with cleaning and sanitizing dishes, utensils, and equipment. Collaborate with the rest of the kitchen team to ensure that all dishes are prepared and served in a timely and efficient manner, working quickly and efficiently during busy periods. Assist with the development of new dishes, sharing ideas and suggestions with the head chef and sous chef. Maintains a positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef. Preferred Skills and Experience: At least 1 years of experience as a line cook in a fine dining restaurant or similar environment. Excellent knowledge of cooking techniques and equipment, with a focus on high-quality ingredients and presentation Strong attention to detail, with the ability to work quickly and efficiently during busy periods. Familiarity with health and safety standards and regulations Willingness to work a flexible schedule, including evenings, weekends, and holidays. High school diploma or equivalent required; culinary school degree preferred. Oregon Food Handlers Permit Required PI8be575d4c1-
Position The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None Position Summary The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and operate register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III to IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None
Apr 09, 2024
Full time
Position The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None Position Summary The Nutrition Service Employee IV performs a variety of assignments relating to the preparation, service and delivery of meals to patients of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department. Primary Position Responsibilities 1. Assembles meals for patients in a timely, accurate and organized way. Delivers trays when assigned in a courteous manner. 2. Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Participates in ordering and receiving orders from vendors. 3. Follows appropriate portion control to assure cost containment and dietary compliance. Prepares hot meals under the direction of the chef or cook for patients or daycare on a regular basis. 4. Operates equipment essential to their job duties and restocks stations. 5. Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals. 6. Is a service advocate for the department by serving meals to patients and patrons in a timely and appetizing manner. May work in cafeteria serving patrons and operate register and be responsible for handling cash transactions. 7. Participates in the preparation and plating of salads, sandwiches, desserts while following recipes and portion standards. Is responsible for processing catering orders and maintaining product for the cold service station. Work Contact Group (Internal/External) Department Employees, Hospital Employees, Vendors, Patients and Families Reporting Relationships Reports to (position): Chef Supervises (position(s): None Qualifications Minimum Education: Required: High School Diploma or Equivalent Preferred: Culinary Training, Associates degree in Foodservice or Bachelors in Foodservice or Nutrition Minimum Years of Experience (Amount, Type and Variation): Required: â- 2 years of customer service and food service experience â- Internal employees can promote from III to IV once they are trained on the salad station, late cooks helper and daycare. Preferred: None License, Registry or Certification: Required: None Preferred: None Knowledge, Skills and/or Abilities: Required: Able to read and write in English. Preferred: None
Essential Duties and Responsibilities: Ensures assigned locations are 100% ready to satisfy the business needs for each operating day Prepares food for all catered and special events. Involves planning, setting, and assisting throughout the events. Ensures assigned event spaces are ready for service prior to guest arrival Train Sup 1s and Team Members on all Six Flags policies including proper food equipment, equipment use, standard operating procedures, mobile order sales and all register functions. Completes daily inventory orders by requested time Ensures Inventory is accurate during Inventory counts Transports, Prepares, Cooks, Assembles and Serves various food items as needed while following all D.A. regulations regarding food preparation Maintains a safe, sanitary, organized and clean work environment while following all local Health Department guidelines Ensures the integrity of opening and closing tasks in- all food and beverage locations are to or above standards Provides great guest experience by being Friendly, Clean, Fast and Safe Listens and reacts to Guest and Team Member Feedback Encourages upselling Drink Bottles to every Guest by leading by example Reports to work as scheduled by complying with the companies attendance policies Ensures all staff is adhering to Six Flags Meal and Break Policies Coaches, Counsels, issues Corrective Action and Evaluates Team Members as Necessary Performs other tasks that may be assigned by management as business dictates Skills and Qualifications: Minimum 18+ Outgoing, professional, and friendly demeanor Demonstrate good communication and decision making skills Ability to train, multi task, work well with others and follow directions Ability to work, stand and walk for up to 6 hours at a time in all weather conditions Available to work flexible hours including nights, weekends, and holidays Complete employment between the end of April 2024 to August 2024
Apr 08, 2024
Full time
Essential Duties and Responsibilities: Ensures assigned locations are 100% ready to satisfy the business needs for each operating day Prepares food for all catered and special events. Involves planning, setting, and assisting throughout the events. Ensures assigned event spaces are ready for service prior to guest arrival Train Sup 1s and Team Members on all Six Flags policies including proper food equipment, equipment use, standard operating procedures, mobile order sales and all register functions. Completes daily inventory orders by requested time Ensures Inventory is accurate during Inventory counts Transports, Prepares, Cooks, Assembles and Serves various food items as needed while following all D.A. regulations regarding food preparation Maintains a safe, sanitary, organized and clean work environment while following all local Health Department guidelines Ensures the integrity of opening and closing tasks in- all food and beverage locations are to or above standards Provides great guest experience by being Friendly, Clean, Fast and Safe Listens and reacts to Guest and Team Member Feedback Encourages upselling Drink Bottles to every Guest by leading by example Reports to work as scheduled by complying with the companies attendance policies Ensures all staff is adhering to Six Flags Meal and Break Policies Coaches, Counsels, issues Corrective Action and Evaluates Team Members as Necessary Performs other tasks that may be assigned by management as business dictates Skills and Qualifications: Minimum 18+ Outgoing, professional, and friendly demeanor Demonstrate good communication and decision making skills Ability to train, multi task, work well with others and follow directions Ability to work, stand and walk for up to 6 hours at a time in all weather conditions Available to work flexible hours including nights, weekends, and holidays Complete employment between the end of April 2024 to August 2024
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, 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. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. 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 Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, 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. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. 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.
Come work at the best place to give and receive care! Job Description: About the Job: The Cook on in our Cafeteria Department will be responsible for preparing and cooking a wide variety of foods for patients, employees, the public and catering events, following recipes to produce consistent menu items, presenting food using proper plate presentation techniques, and tapping into your creativity to adapt to food resources and changes in supply. What You'll Do: Maintain a clean and organized work area. Responsible for meeting Manchester Board of Health, State and TJC standards. Comply with nutrition and sanitation regulations and safety standards for food handling, storage, and prep area. Operate and safely use all types of food service production equipment. Prepare records of quantities used for production planning within menu cycle Work closely with the purchasing team to adapt to menu items to changes in supply. Follow proper food portioning standards. Use FIFO standards when utilizing food supplies. Maintains demand or volume necessary to complete each meal period. Who You Are: Someone who Understands and can apply FIFO and HACCP standards. Is able to operate food production equipment. Maintains a positive and professional approach with coworkers and customers. Exhibits good communication skills with ability to give and receive production information. Qualifications: Education: High School diploma or a GED is strongly preferred. Culinary program preferred. Experience: Two (2) to four (4) years cooking experience in a restaurant or room service hospital environment preferred. Certification/Licensure: Serve Safe certification preferred. Why You'll Love Us: Health, dental, prescription, and vision coverage for full-time & part-time employees Short-term disability, long-term disability, and life insurance coverage Competitive pay and earned time accrual plan Tuition Reimbursement and career advancement opportunities 403(b) Retirement Savings Plan Supplemental benefits, including access to the Welliot Health Center And more! Work Shift: Variable schedule with weekend rotation, variable shift between the hours of 7:00 PM and 4:30 AM SolutionHealth is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, disability status, veteran status, or any other characteristic protected by law.
Apr 04, 2024
Full time
Come work at the best place to give and receive care! Job Description: About the Job: The Cook on in our Cafeteria Department will be responsible for preparing and cooking a wide variety of foods for patients, employees, the public and catering events, following recipes to produce consistent menu items, presenting food using proper plate presentation techniques, and tapping into your creativity to adapt to food resources and changes in supply. What You'll Do: Maintain a clean and organized work area. Responsible for meeting Manchester Board of Health, State and TJC standards. Comply with nutrition and sanitation regulations and safety standards for food handling, storage, and prep area. Operate and safely use all types of food service production equipment. Prepare records of quantities used for production planning within menu cycle Work closely with the purchasing team to adapt to menu items to changes in supply. Follow proper food portioning standards. Use FIFO standards when utilizing food supplies. Maintains demand or volume necessary to complete each meal period. Who You Are: Someone who Understands and can apply FIFO and HACCP standards. Is able to operate food production equipment. Maintains a positive and professional approach with coworkers and customers. Exhibits good communication skills with ability to give and receive production information. Qualifications: Education: High School diploma or a GED is strongly preferred. Culinary program preferred. Experience: Two (2) to four (4) years cooking experience in a restaurant or room service hospital environment preferred. Certification/Licensure: Serve Safe certification preferred. Why You'll Love Us: Health, dental, prescription, and vision coverage for full-time & part-time employees Short-term disability, long-term disability, and life insurance coverage Competitive pay and earned time accrual plan Tuition Reimbursement and career advancement opportunities 403(b) Retirement Savings Plan Supplemental benefits, including access to the Welliot Health Center And more! Work Shift: Variable schedule with weekend rotation, variable shift between the hours of 7:00 PM and 4:30 AM SolutionHealth is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, disability status, veteran status, or any other characteristic protected by law.
Essential Functions: If you enjoy cooking, working with a team of professionals, we have a spot for you on our team! Essential Functions: Provide the highest quality of guest service at all times Execute recipes to the letter Prepare meals by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature, and is attractive and tasty Follow all food safety and sanitation standards Follows and completes production sheets Ability to meet deadlines in completion of daily workload Stores or discards excess food in accordance with safe food handling procedures Set up and tear down of workstation Receives and unpacks food deliveries Ensures food and supply items are stored per standards Polite and professional communication style Understands and utilized FIFO Performs other related duties as requested by the leadership team We are proud to offer competitive benefits including: Pay Rate - $16.80-17.50/HOUR 401K Plan Eligibility PLAWA - (Paid Leave for All Workers Act) Hours SICK PAY 5 HOLIDAY PAYS FREE DAILY LUNCH Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact we pride ourselves in promoting within! Culture of inclusion and belonging Employee Programs are available - LIFEMART (get up to 20% off your mobile bill!) , Doctegrity! Able to file for Unemployment during school breaks (eligibility is determined by the state and not the employer) Who we are: Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies. Location 1930 South Archer Avenue, Chicago, Illinois 60616 Qualifications and Skills: Previous food service experience preferred Exceptional customer service skills Ability to adapt and change in a fast-paced environment Able to do simple arithmetic Excellent oral and written communication skills Be able to lift 30 Lbs.and stand for extended periods of time Dependable, Punctual Ability to follow all safe food handling requirements Successfully pass a criminal background check Must be able to read a recipe EOE/AA Shift School Hours - NO WEEKENDS! Regular/ Temporary Regular
Apr 02, 2024
Full time
Essential Functions: If you enjoy cooking, working with a team of professionals, we have a spot for you on our team! Essential Functions: Provide the highest quality of guest service at all times Execute recipes to the letter Prepare meals by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature, and is attractive and tasty Follow all food safety and sanitation standards Follows and completes production sheets Ability to meet deadlines in completion of daily workload Stores or discards excess food in accordance with safe food handling procedures Set up and tear down of workstation Receives and unpacks food deliveries Ensures food and supply items are stored per standards Polite and professional communication style Understands and utilized FIFO Performs other related duties as requested by the leadership team We are proud to offer competitive benefits including: Pay Rate - $16.80-17.50/HOUR 401K Plan Eligibility PLAWA - (Paid Leave for All Workers Act) Hours SICK PAY 5 HOLIDAY PAYS FREE DAILY LUNCH Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact we pride ourselves in promoting within! Culture of inclusion and belonging Employee Programs are available - LIFEMART (get up to 20% off your mobile bill!) , Doctegrity! Able to file for Unemployment during school breaks (eligibility is determined by the state and not the employer) Who we are: Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies. Location 1930 South Archer Avenue, Chicago, Illinois 60616 Qualifications and Skills: Previous food service experience preferred Exceptional customer service skills Ability to adapt and change in a fast-paced environment Able to do simple arithmetic Excellent oral and written communication skills Be able to lift 30 Lbs.and stand for extended periods of time Dependable, Punctual Ability to follow all safe food handling requirements Successfully pass a criminal background check Must be able to read a recipe EOE/AA Shift School Hours - NO WEEKENDS! Regular/ Temporary Regular
PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or GED equivalent. One year cooking experience PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks.
Apr 25, 2024
Full time
PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or GED equivalent. One year cooking experience PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks.
Manager of Culinary Operations - Chef Manager Weekday schedule, no nights, no weekends, Full time year round position Contract foodservice experience preferred in education accounts Premier Educational Facility Washington DC Salary Range $65- $70,000.00 Weekdays Only Full Benefits Are you ready to take your career to the next level with a Manager of Culinary Operations career in one of DCs premier educational facilities in the district? We are committed to creating a learning community in suburban areas where all students can succeed academically and socially. We give our students a place to develop into tomorrows future generations. Do you want to be a part of promoting positive change in Washington DC. neighborhoods? Overview: We are seeking a dedicated and experienced Manager of Culinary Operations in Washington, DC. This is a 12-month full-time role. The Manager of Culinary Operations would be responsible for managing and leading the culinary team. Ensure that the quality of food items follows the National School Lunch Program (NLSP) for the 22-23 School years. The Manager of Culinary Operations will report directly to the Director of Operations. The Manager of Culinary Operations will serve as the Manager for multiple locations throughout the learning campus. All Positions require the Covid-19 vaccination (All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.) A Manager of Culinary Operations will have an understanding of DC school foodservice operations and a Detailed knowledge of the National School Lunch Program and its compliance requirements. Preferred experience working with students, families, and staff from racially, culturally, and socioeconomically diverse backgrounds. Salary & Benefits: Salary Range $65,000.00-$70,000.00. In addition, an amazing benefits package, including health care coverage, a 401(k) retirement plan, and the opportunity to impact the lives of our future generations. All While having a great work-life balance with No Late Nights and No Weekends. Manager of Culinary Operations Responsibilities Management - Build and maintain a sustainable and equitable team through guiding, empowering, and coaching the culinary team. Supervising the work of the culinary staff, including allocation of duties. Hire and train new kitchen staff. Manage the timesheets of the culinary team and deliver timesheet documentation to the receiving department in a timely manner. Food Service- Ability to prepare meals in mass quantities. Planning menus according to a fixed budget and following guidelines on nutrition and healthy eating. Purchase and manage food inventory. Inspecting the quality of the food. Monitoring and managing supplies within a budget. Developing relationships with food suppliers. Clean, cut, prepare, and cook meat, fish, or poultry to a safe temperature. Prepare and cook various items according to menus, special dietary or nutritional requirements, or the number of portions to be served. Apportions and serves food to employees and students. Other duties as assigned. Policies and Procedures- Ensure all food safety regulations are followed. Comply with food safety legislation. Ensures the cleanliness and functional operation of kitchen equipment, appliances, and work areas by routinely cleaning and inspecting each piece. Physical Requirements Must be able to lift 25 pounds at times. Qualifications Culinary degree preferred. 2 to 3 years of Culinary management experience. High Volume production and catering experience is essential. Experience in foodservice budgeting and managing cost controls. Excellent Communication Skills. Good Standards of Hygiene. Demonstrated ability to prioritize competing priorities in a fast-paced environment. Strong collaboration skills with colleagues in different departments. If you would like to be considered for the Manager of Culinary Operations position in Washington DC., please submit your resume to
Apr 21, 2024
Manager of Culinary Operations - Chef Manager Weekday schedule, no nights, no weekends, Full time year round position Contract foodservice experience preferred in education accounts Premier Educational Facility Washington DC Salary Range $65- $70,000.00 Weekdays Only Full Benefits Are you ready to take your career to the next level with a Manager of Culinary Operations career in one of DCs premier educational facilities in the district? We are committed to creating a learning community in suburban areas where all students can succeed academically and socially. We give our students a place to develop into tomorrows future generations. Do you want to be a part of promoting positive change in Washington DC. neighborhoods? Overview: We are seeking a dedicated and experienced Manager of Culinary Operations in Washington, DC. This is a 12-month full-time role. The Manager of Culinary Operations would be responsible for managing and leading the culinary team. Ensure that the quality of food items follows the National School Lunch Program (NLSP) for the 22-23 School years. The Manager of Culinary Operations will report directly to the Director of Operations. The Manager of Culinary Operations will serve as the Manager for multiple locations throughout the learning campus. All Positions require the Covid-19 vaccination (All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.) A Manager of Culinary Operations will have an understanding of DC school foodservice operations and a Detailed knowledge of the National School Lunch Program and its compliance requirements. Preferred experience working with students, families, and staff from racially, culturally, and socioeconomically diverse backgrounds. Salary & Benefits: Salary Range $65,000.00-$70,000.00. In addition, an amazing benefits package, including health care coverage, a 401(k) retirement plan, and the opportunity to impact the lives of our future generations. All While having a great work-life balance with No Late Nights and No Weekends. Manager of Culinary Operations Responsibilities Management - Build and maintain a sustainable and equitable team through guiding, empowering, and coaching the culinary team. Supervising the work of the culinary staff, including allocation of duties. Hire and train new kitchen staff. Manage the timesheets of the culinary team and deliver timesheet documentation to the receiving department in a timely manner. Food Service- Ability to prepare meals in mass quantities. Planning menus according to a fixed budget and following guidelines on nutrition and healthy eating. Purchase and manage food inventory. Inspecting the quality of the food. Monitoring and managing supplies within a budget. Developing relationships with food suppliers. Clean, cut, prepare, and cook meat, fish, or poultry to a safe temperature. Prepare and cook various items according to menus, special dietary or nutritional requirements, or the number of portions to be served. Apportions and serves food to employees and students. Other duties as assigned. Policies and Procedures- Ensure all food safety regulations are followed. Comply with food safety legislation. Ensures the cleanliness and functional operation of kitchen equipment, appliances, and work areas by routinely cleaning and inspecting each piece. Physical Requirements Must be able to lift 25 pounds at times. Qualifications Culinary degree preferred. 2 to 3 years of Culinary management experience. High Volume production and catering experience is essential. Experience in foodservice budgeting and managing cost controls. Excellent Communication Skills. Good Standards of Hygiene. Demonstrated ability to prioritize competing priorities in a fast-paced environment. Strong collaboration skills with colleagues in different departments. If you would like to be considered for the Manager of Culinary Operations position in Washington DC., please submit your resume to
Essential Functions: Taher, Inc. is growing and is looking for a Head Cook to join our team! Essential Functions: Cooks and prepares a variety of food through standardized recipes Ensuring all meals meet quality standards, are correctly prepared and within acceptable time limits Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals Prepares and cooks al menu items needed for regular and a la carte lines Checks on all equipment, monitors temperatures of refrigeration and freezer units Effectively utilizes food leftovers per standards Managing ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards Reinforcing USDA regulations Conducting cost control analysis while monitoring product and menu costs Controlling waste and effectively managing cost and budget performance Establishing monthly food and labor cost goals Promotes nutrition education in school and community Using time management skills to meet deadlines in a fast-paced environment Performs other duties as requested by leadership What You Gain: Taher, Inc. is proud to offer competitive benefits, including: Competitive compensation Work-Life balance - Guaranteed hours with no nights or weekends Free daily lunch Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact Culture of inclusion and belonging Who We Are: Taher, Inc. is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine. Location 801 Carter Drive, Marion, Arkansas 72364 Qualifications and Skills: 2 years previous experience in a school food service setting preferred Ability to identify and resolve problems in a timely manner Able to follow supervisors direction and take responsibility for own actions Able to follow spoken and written directions Ability to prioritize, plan and use time efficiently Ability to lift 30 pounds and stand for long periods of time Maintain a high level of confidentiality when dealing with student, staff, and/or parent information ServSafe Certificate preferred Criminal background check required EOE/AA Shift M-F no nights Regular/ Temporary Regular
Apr 20, 2024
Full time
Essential Functions: Taher, Inc. is growing and is looking for a Head Cook to join our team! Essential Functions: Cooks and prepares a variety of food through standardized recipes Ensuring all meals meet quality standards, are correctly prepared and within acceptable time limits Monitors and directs food service staff and subs in the preparation, set up, and serving of all meals Prepares and cooks al menu items needed for regular and a la carte lines Checks on all equipment, monitors temperatures of refrigeration and freezer units Effectively utilizes food leftovers per standards Managing ordering, receiving, storing and inventory control of all perishable products following specific procedures and HACCP standards Reinforcing USDA regulations Conducting cost control analysis while monitoring product and menu costs Controlling waste and effectively managing cost and budget performance Establishing monthly food and labor cost goals Promotes nutrition education in school and community Using time management skills to meet deadlines in a fast-paced environment Performs other duties as requested by leadership What You Gain: Taher, Inc. is proud to offer competitive benefits, including: Competitive compensation Work-Life balance - Guaranteed hours with no nights or weekends Free daily lunch Uniforms are provided Safety practices and Personal Protective Equipment (PPE) are provided Employee training and development Opportunities for advancement and to make an impact Culture of inclusion and belonging Who We Are: Taher, Inc. is a family-owned food service management company specializing in K-12 school meals, corporate dining, senior dining, catering, vending, prepared services, and baked goods. Our chefs develop recipes prepared from scratch, inspired from around the world, using fresh ingredients to delight and nurture our guests. Taher is recognized as a Top 25 Food Service Management Company by Food Management Magazine. Location 801 Carter Drive, Marion, Arkansas 72364 Qualifications and Skills: 2 years previous experience in a school food service setting preferred Ability to identify and resolve problems in a timely manner Able to follow supervisors direction and take responsibility for own actions Able to follow spoken and written directions Ability to prioritize, plan and use time efficiently Ability to lift 30 pounds and stand for long periods of time Maintain a high level of confidentiality when dealing with student, staff, and/or parent information ServSafe Certificate preferred Criminal background check required EOE/AA Shift M-F no nights Regular/ Temporary Regular
A sought after position at The Goddard School on Windward in Alpharetta (NAEYC and AdvancedEd accredited preschool) is currently interviewing for a KITCHEN COORDINATOR. Our school is growing! The Kitchen Coordinator is responsible for delivering plated healthy lunches to our students and prepping/planning snacks for students. Typically this person also drives our 13 seater van to pick up students from elementary schools in the area. This position can be part time or full time based on the applicant. Requirements And Qualifications - A bright smile, gentle demeanor, and love for young children. - Attention to detail/cleanliness and openness for training - Minimum of GED or High School Diploma - Ability to effectively communicate with faculty and children in a professional demeanor. Benefits For This Position Include - Competitive Compensation with bonus opportunities - Paid Holidays after 90 days - Paid Personal Time Off including a day during the month of your birthday! - Paid Training - Plenty of Supplies - Amazing professional environment with like-minded, intelligent and close-knit teammates. To Apply - Use Google Maps - make sure you are within a reasonable commute of 30004. We are off of exit 11 on GA 400. - We are looking for someone with outstanding communications skills, so please take the time to write us a thoughtful cover letter which will enable your resume to stand out from the many we receive. Please remember to: - Introduce yourself, describe your qualifications, and explain why you are interested in this position - Explain your current (or last) position and why you are looking for a new position - Give your salary range expectations - Reply to this posting with cover letter in the body of the email and resume attached in MS Word of PDF Required - Experience Teaching OR cooking/catering: 1 year - varied schedule (8am-6:30pm depending on position). Job Type: Part Time/Full Time
Apr 18, 2024
Full time
A sought after position at The Goddard School on Windward in Alpharetta (NAEYC and AdvancedEd accredited preschool) is currently interviewing for a KITCHEN COORDINATOR. Our school is growing! The Kitchen Coordinator is responsible for delivering plated healthy lunches to our students and prepping/planning snacks for students. Typically this person also drives our 13 seater van to pick up students from elementary schools in the area. This position can be part time or full time based on the applicant. Requirements And Qualifications - A bright smile, gentle demeanor, and love for young children. - Attention to detail/cleanliness and openness for training - Minimum of GED or High School Diploma - Ability to effectively communicate with faculty and children in a professional demeanor. Benefits For This Position Include - Competitive Compensation with bonus opportunities - Paid Holidays after 90 days - Paid Personal Time Off including a day during the month of your birthday! - Paid Training - Plenty of Supplies - Amazing professional environment with like-minded, intelligent and close-knit teammates. To Apply - Use Google Maps - make sure you are within a reasonable commute of 30004. We are off of exit 11 on GA 400. - We are looking for someone with outstanding communications skills, so please take the time to write us a thoughtful cover letter which will enable your resume to stand out from the many we receive. Please remember to: - Introduce yourself, describe your qualifications, and explain why you are interested in this position - Explain your current (or last) position and why you are looking for a new position - Give your salary range expectations - Reply to this posting with cover letter in the body of the email and resume attached in MS Word of PDF Required - Experience Teaching OR cooking/catering: 1 year - varied schedule (8am-6:30pm depending on position). Job Type: Part Time/Full Time
Req#: R30055 Category(s): Trades/Engineering/Facilities, Food and Nutrition Full Time / Part Time: Per Diem Shift: Second Summary: The applicant will have five years of proven cooking experience in a healthcare, restaurant, or other hospitality setting. The applicant will be able to produce high-quality, high-volume food for retail, catering, and patient service utilizing cook-chill equipment. Ensures appropriate cook chill and production supply levels to execute daily production needs. Ensures that processed food inventories are maintained appropriately and are commensurate with food usage levels. Responsible for daily food quantity and quality based on C-BORD generated specifics. Maintains temperature, QC, and QA logs accordingly. Ensures the safe, sanitary, and smooth operation of all food production and cook-chill equipment. The incumbent is expected to perform safe and sanitary food handling techniques and prepares hot and/or cold food products for assembly on the room service line following the direction of the Supervisor. Additionally, produce high-quality food for the catering and retail production areas. Must be able to learn on-the job-skills and handle periodic stressful times-line, prep, and high volume cooking skills necessary. The applicant will know advanced cooking methods and have strong math skills. Able to meet physical demands as determined by Health Service assessment. Ability to read, write and comprehend English. Knowledge of HACCP and SERV-SAFE related food handling techniques: gloves, cutting boards, cross-contamination, ingredient quality/safety, personal and professional hygiene, temperature danger zone. The applicant will be expected to clean and sanitize all equipment he/she is in contact with-scheduling flexibility: days, nights, alternating weekends. Being a team player in a fast-paced environment is essential Job Responsibilities: 1) Safe, sanitary food handling techniques: gloves, cutting boards, cross-contamination, hygiene, temperature danger zone, ingredient quality, and safety, exact recipe adherence with zero tolerance for variation 2) Ensures appropriate production supply levels to execute daily production needs. Projects needs and places orders for all foods necessary for menus and production. 3) Ensures the safe, smooth operation of production equipment. Able to assemble and operate production equipment for proper daily use and breakdown for sanitation and safety. 4) Maintains temperature, QC, and QA logs as directed by HACCP, JCAHO, and DPH regulations, and Executive Chef or designee directives 5) Cleans and sanitizes all equipment he/she is in contact with mechanical devices, movable and stationary equipment, refrigerators, cutting boards, knives, and food service equipment 6) Works well under pressure: maintains composure, quality, consistency, and safety. Will assist others when business levels increase without being asked. 7) Team player in a fast-paced environment. Helps with production cooking, room service/line cooking as needed. 8) Able to work independently with little supervision. Will perform either production, prep, or line cooking functions as necessary in accordance with HACCP, JCAHO, and DPH regulations 9) Prepares hot and/or cold food items in an appropriate timeframe following the direction of the Supervisor. Able to work in the production area, producing high-volume, high-quality foods as a part of a team or independently. 10) Must speak, read, write, and understand English fluently 11) Supports supervisor as needed with the day-to-day operation of production service areas; performs opening and closing duties as assigned the following checklist Required Work Experience: 5 years of cooking experience, especially back-of-house, in a restaurant, hospital, or institutional food service Preferred Work Experience: None Required Skills and Competencies: Advanced cooking skills (soups, sauces, recipes from scratch), safety/sanitation, knowledge of culinary terms, upscale menu items, line and prep experience You Belong At Baystate At Baystate Health we know that treating one another with dignity and equity is what elevates respect for our patients and staff. It makes us not just an organization, but also a community where you belong. It is how we advance the care and enhance the lives of all people. DIVERSE TEAMS. DIVERSE PATIENTS. DIVERSE LOCATIONS. Education: Non-Graduate Certifications: ServSave Food Handlers Certified - ServSafe National Restaurant Association Equal Employment Opportunity Employer Baystate Health is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, ancestry, age, genetic information, disability, or protected veteran status. Apply Now
Apr 16, 2024
Full time
Req#: R30055 Category(s): Trades/Engineering/Facilities, Food and Nutrition Full Time / Part Time: Per Diem Shift: Second Summary: The applicant will have five years of proven cooking experience in a healthcare, restaurant, or other hospitality setting. The applicant will be able to produce high-quality, high-volume food for retail, catering, and patient service utilizing cook-chill equipment. Ensures appropriate cook chill and production supply levels to execute daily production needs. Ensures that processed food inventories are maintained appropriately and are commensurate with food usage levels. Responsible for daily food quantity and quality based on C-BORD generated specifics. Maintains temperature, QC, and QA logs accordingly. Ensures the safe, sanitary, and smooth operation of all food production and cook-chill equipment. The incumbent is expected to perform safe and sanitary food handling techniques and prepares hot and/or cold food products for assembly on the room service line following the direction of the Supervisor. Additionally, produce high-quality food for the catering and retail production areas. Must be able to learn on-the job-skills and handle periodic stressful times-line, prep, and high volume cooking skills necessary. The applicant will know advanced cooking methods and have strong math skills. Able to meet physical demands as determined by Health Service assessment. Ability to read, write and comprehend English. Knowledge of HACCP and SERV-SAFE related food handling techniques: gloves, cutting boards, cross-contamination, ingredient quality/safety, personal and professional hygiene, temperature danger zone. The applicant will be expected to clean and sanitize all equipment he/she is in contact with-scheduling flexibility: days, nights, alternating weekends. Being a team player in a fast-paced environment is essential Job Responsibilities: 1) Safe, sanitary food handling techniques: gloves, cutting boards, cross-contamination, hygiene, temperature danger zone, ingredient quality, and safety, exact recipe adherence with zero tolerance for variation 2) Ensures appropriate production supply levels to execute daily production needs. Projects needs and places orders for all foods necessary for menus and production. 3) Ensures the safe, smooth operation of production equipment. Able to assemble and operate production equipment for proper daily use and breakdown for sanitation and safety. 4) Maintains temperature, QC, and QA logs as directed by HACCP, JCAHO, and DPH regulations, and Executive Chef or designee directives 5) Cleans and sanitizes all equipment he/she is in contact with mechanical devices, movable and stationary equipment, refrigerators, cutting boards, knives, and food service equipment 6) Works well under pressure: maintains composure, quality, consistency, and safety. Will assist others when business levels increase without being asked. 7) Team player in a fast-paced environment. Helps with production cooking, room service/line cooking as needed. 8) Able to work independently with little supervision. Will perform either production, prep, or line cooking functions as necessary in accordance with HACCP, JCAHO, and DPH regulations 9) Prepares hot and/or cold food items in an appropriate timeframe following the direction of the Supervisor. Able to work in the production area, producing high-volume, high-quality foods as a part of a team or independently. 10) Must speak, read, write, and understand English fluently 11) Supports supervisor as needed with the day-to-day operation of production service areas; performs opening and closing duties as assigned the following checklist Required Work Experience: 5 years of cooking experience, especially back-of-house, in a restaurant, hospital, or institutional food service Preferred Work Experience: None Required Skills and Competencies: Advanced cooking skills (soups, sauces, recipes from scratch), safety/sanitation, knowledge of culinary terms, upscale menu items, line and prep experience You Belong At Baystate At Baystate Health we know that treating one another with dignity and equity is what elevates respect for our patients and staff. It makes us not just an organization, but also a community where you belong. It is how we advance the care and enhance the lives of all people. DIVERSE TEAMS. DIVERSE PATIENTS. DIVERSE LOCATIONS. Education: Non-Graduate Certifications: ServSave Food Handlers Certified - ServSafe National Restaurant Association Equal Employment Opportunity Employer Baystate Health is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, ancestry, age, genetic information, disability, or protected veteran status. Apply Now
Whitsons Culinary Group
Peterborough, New Hampshire
SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner and delivery to schools on campus ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Prepares and serves food according to menus and in correct portion sizes as mandated by yield guides. Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing. Brews coffee, fills beverage machines, sets up hot and/or cold food area. Delivers, when necessary, food to staff, students and catering events. Complies with all state, Federal, local health department requirements for safe food handling Complies with all client location security protocols and guidelines Checks and stores incoming supplies. Follows assigned break schedules. Collects and strips trays for dishwashing and participates in ware washing if assigned Stores silverware, dishes, glasses, cups, pots, etc. Participates on safety committee. Attends all mandatory in-service programs. Manages POS/cash handling if applicable for position ADDITIONAL DUTIES AND RESPONSIBILITIES: Adheres to all Whitsons policies and procedures at all times Supports the goals, objective and mission statement set forth by Whitsons. Complies with all requirements of the mandated food handling certification requirements Delivers food to other locations on campus Performs all other duties as assigned. Education: - High school graduate or equivalent. - Must complete all Whitsons and other mandated training as necessary Other Qualifications, Experience and Competencies: - Ability to speak and read English in order to understand and perform job assignments. - 1 year professional food service experience preferred - Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear - Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. - Be standing on feet majority of the workday in addition to walking back and forth. - Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. - Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: - The work is performed primarily in the kitchen and on the serving line - Standing most of the work day is required. - Work requires movement in and out of store rooms and freezers - Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. - The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Apr 10, 2024
Full time
SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner and delivery to schools on campus ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Prepares and serves food according to menus and in correct portion sizes as mandated by yield guides. Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing. Brews coffee, fills beverage machines, sets up hot and/or cold food area. Delivers, when necessary, food to staff, students and catering events. Complies with all state, Federal, local health department requirements for safe food handling Complies with all client location security protocols and guidelines Checks and stores incoming supplies. Follows assigned break schedules. Collects and strips trays for dishwashing and participates in ware washing if assigned Stores silverware, dishes, glasses, cups, pots, etc. Participates on safety committee. Attends all mandatory in-service programs. Manages POS/cash handling if applicable for position ADDITIONAL DUTIES AND RESPONSIBILITIES: Adheres to all Whitsons policies and procedures at all times Supports the goals, objective and mission statement set forth by Whitsons. Complies with all requirements of the mandated food handling certification requirements Delivers food to other locations on campus Performs all other duties as assigned. Education: - High school graduate or equivalent. - Must complete all Whitsons and other mandated training as necessary Other Qualifications, Experience and Competencies: - Ability to speak and read English in order to understand and perform job assignments. - 1 year professional food service experience preferred - Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear - Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. - Be standing on feet majority of the workday in addition to walking back and forth. - Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. - Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: - The work is performed primarily in the kitchen and on the serving line - Standing most of the work day is required. - Work requires movement in and out of store rooms and freezers - Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. - The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
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.
SUMMARY: This Position is based in Hartford/Tolland Counties The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client's office or department. When required (invoice past due) communicates directly to customers via phone or email. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. T REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelor's degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associate's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. Required Competencies: Communication Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus Act in the best interest of the customer, both internal and external. Innovation Create new ideas, processes, or products which when implemented lead to positive effective change. Organization Leadership Apply strategic thinking, prioritization, and decision-making to drive results. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Apr 05, 2024
Full time
SUMMARY: This Position is based in Hartford/Tolland Counties The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less. The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies Manages program within all budgetary guidelines established by Whitsons. Motivates, trains, and manages subordinate Team Members. Provide the necessary tools for the team to perform at satisfactory level. Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. Develops budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. Coordinates and supervises all production, merchandising, quality and cost control, labor management and Team Member training. Recruits, hires, develops and retains team using Company required systems, procedures and policies. Participates in all wellness and nutrition committees and meetings. Must spend 80% of workday in the schools observing and supporting team. Conducts recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. Controls all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. Manages all purchasing and utilization of government commodities including processed goods. Prepares location for internal QA audit by using the "Check Yes" tools. Executes all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, merchandising in place effectually and current at all times. Maintains an 80% or above score on the Whitsons Internal Audit and shows increased improvement each year. Adhere to all company and district policies and ensure that entire team understands and follows them. ADDITIONAL DUTIES AND RESPONSIBILITIES: Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization. Ensures marketing, merchandising in place effectually and current at all times. Looks for opportunities to implement new products and services which support sales growth and client retention Monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. Manages collections from catering/events and client billings. This includes delivering the client invoices for monthly or weekly business billings within 4 hours of receiving and managing the process of collections with the support of AR and supervisors. Collects all event payments upon delivery with no credit extended, unless event is paid by client's office or department. When required (invoice past due) communicates directly to customers via phone or email. Conducts monthly cook meetings with secondary leads/cooks regarding menu offerings Create advisory group and/or attend any PTO/District administrative meetings which will assist in driving sales and participation. Performs additional duties as assigned by District Manager from time to time. T REQUIRED QUALIFICATIONS AND COMPETENCIES: Education: Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR Bachelor's degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. OR Associate's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience. OR High School diploma or GED AND at least Five (5) years experience in school nutrition programs. Certifications: ServSafe Mandatory- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local health and food safety ordinances. Computer Skills: Proficiency in all Microsoft Office applications is required. Must be able to communicate electronically through use of email and other similar computer platforms. Able to learn new programs easily and quickly. Other Qualifications, Experience: 3 years' experience in Food Service Management as a Manager/Director required. Minimum 1 year experience in K-12 programs required. Strong interest in school nutrition program development. Culinary background is required - Must have a passion and an interest in food Working knowledge of cooking procedures and recipe adherence and scaling. Must have demonstrated experience developing talent and managing multiple priorities Must be able to use "critical thinking" skills in order to resolve problems or would result in improving program overall. Ability to effectively communicate verbally, electronically and written with clients, parents, students and support staff. Must possess excellent time management and organizational skills Bilingual Spanish is highly desirable. Required Competencies: Communication Effectively write, present and transfer ideas and information for the advancement of individual and company performance. Customer Focus Act in the best interest of the customer, both internal and external. Innovation Create new ideas, processes, or products which when implemented lead to positive effective change. Organization Leadership Apply strategic thinking, prioritization, and decision-making to drive results. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
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
Apr 04, 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