Description: ESSENTIAL FUNCTIONS: Assuming the duties of the appropriate Kitchen Department heads in their absence. Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets. Maintaining a high level of sanitation and safety in the Kitchen area. Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilizing all trimmings, excess and unused portions of fabricated food items. Assisting the Chef on Duty with banquets and/or conference dining dish out for food service. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Management. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE 6 months experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook I should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. Requirements: PI99b91d05a1-
Mar 23, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Assuming the duties of the appropriate Kitchen Department heads in their absence. Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets. Maintaining a high level of sanitation and safety in the Kitchen area. Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilizing all trimmings, excess and unused portions of fabricated food items. Assisting the Chef on Duty with banquets and/or conference dining dish out for food service. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Management. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE 6 months experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook I should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. Requirements: PI99b91d05a1-
PURPOSE OF THIS POSITION Assists the First Cook in preparation of food for patient service, cafeteria service, and catered events in accordance with Sodexo standards, methods, recipes, special diets or as directed by the Manager of Food and Nutrition or his designee. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Duty 2: Food Preparation- Able to prepare foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HACCP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to Sodexo, BVRHC, and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping production area and maintains historical data per established standards. Duty 5: Productivity- Checks production sheets and catering menus to plan and prioritize workload for the day. Meets established deadlines. 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: Supervision- Takes action and assists in problem resolution as problems arise. Promotes atmosphere of cooperation. Provides feedback to management team in regards to department processes and associate development. REQUIRED QUALIFICATIONS One year food cooking service experience required. Knowledgeable in proper use/operation of kitchen equipment. Positive service-oriented interpersonal and communication skills required. PREFERRED QUALIFICATIONS High school graduate or equivalent. Specialized training in food preparation and cooking. 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 skills to perform daily tasks.
Mar 22, 2024
Full time
PURPOSE OF THIS POSITION Assists the First Cook in preparation of food for patient service, cafeteria service, and catered events in accordance with Sodexo standards, methods, recipes, special diets or as directed by the Manager of Food and Nutrition or his designee. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Duty 2: Food Preparation- Able to prepare foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HACCP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to Sodexo, BVRHC, and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping production area and maintains historical data per established standards. Duty 5: Productivity- Checks production sheets and catering menus to plan and prioritize workload for the day. Meets established deadlines. 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: Supervision- Takes action and assists in problem resolution as problems arise. Promotes atmosphere of cooperation. Provides feedback to management team in regards to department processes and associate development. REQUIRED QUALIFICATIONS One year food cooking service experience required. Knowledgeable in proper use/operation of kitchen equipment. Positive service-oriented interpersonal and communication skills required. PREFERRED QUALIFICATIONS High school graduate or equivalent. Specialized training in food preparation and cooking. 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 skills to perform daily tasks.
Northeast Georgia Health System, Inc
Braselton, Georgia
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
Mar 22, 2024
Full time
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
Pool Cafe Server Department: Food and Beverage Reports To: Restaurant Leadership, Food and Beverage Supervisor Job Description: Oak Hill Country Club, a Five Star Platinum Club of the World, is seeking dedicated, experienced, fast-paced individuals to join our service team at the Pool. Our Pool Cafe Server is responsible for providing our members and guests with friendly, professional, and expedient service to help create memorable dining experiences. A Pool Cafe Server possesses a strong understanding of flavor profiles and pairings. They successfully collaborate with kitchen staff to provide a seamless experience for the members/guests. General Requirements: Must be at least 18 years old to be considered. Complies with Oak Hill Country Club's Acorns of Excellence. Report to work at the scheduled time, neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards. Exceptional attention to detail. Anticipate guest and contact needs, ascertain satisfaction, and respond urgently and appropriately to concerns and requests. Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships. Able to consistently perform tasks with little direct supervision. Works harmoniously and professionally with co-workers. Job Requirements: Communication: Warmly and promptly welcome each member and guest within 1-2 minutes of seating, utilizing the members name naturally as a signal of recognition. Confidently deliver enticing information regarding food and beverage options and daily specials. They expertly answer questions and help curate the experience from start to finish. Communicate any special requests, special cooking instructions or food allergies to the culinary and/or beverage team and ensure that they are perfectly executed. Attends daily line-up and can retain information regarding service on the fly and quickly pivot to apply changes recommended by management. Accurately presents information from Culinary Team to the membership. Organization: Carefully attend to the details ensuring an understanding of member orders and special requests. Accurately utilize the Point-of-Sale system to reflect the correct member and guest orders. Review each order, prior to service, to ensure it is to the members' specifications. Complete pre-opening and closing tasks as assigned, side work. Collaborates with other members of the team to ensure prioritization of Member/Guest needs and asks for help to prevent delays in service. Provide an exceptional service experience by adhering to Oak Hill's service standards, clearing, and resetting as needed throughout service. Is responsible for timeliness of service to include tracking ticket times on all Food and Beverage items. Ensures timing standards are being met (3-5 minutes for beverages, converses with kitchen when entrees exceed 10-minute mark post-fire). Owns communication both internally with the team and externally with members/guests to guarantee prompt service and is a proper steward of their time. Prioritization: Promptly and effectively resolve any service issues that arise, seeking assistance from management where appropriate. The Pool Cafe Server always maintains a professional posture and appears approachable and attentive. They are responsive to requests but are intuitive and approach the tables in a nonintrusive fashion. Exhibit an exceptional knowledge of all Oak Hill's standards and operating procedures. They hold themselves to the highest standards and always represent the brand. Develop a strong working knowledge of member names and preferences. Ensure the cleanliness and organization of all dining and back of house spaces. Be able to consistently perform tasks with little direct supervision. Understand and be able to perform your role in an emergency. In addition, other duties may be required as directed by management. Beverage Responsibilities: Follow's the Club's policies and procedures for serving alcoholic beverages. Notify a manager if you believe a member/guest is intoxicated. Ensure that all laws applicable to beverage operations are consistently followed. Understanding of all alcoholic and non-alcoholic beverages. Able to prepare and service mixed and craft cocktails. Maintain cleanliness and sanitation of beverage area, glassware and equipment. Maintain an adequate supply of liquors, wines, beer and other beverages with effective inventory management system. Physical Requirements: Must be able to continuously sit, stand, and walk for a minimum of 8 hours. Must be able to bend, kneel, push, and pull over the course of a shift. All employees must maintain a neat, clean, and well-groomed appearance per Oak Hill's appearance standards. Will be occasionally required to perform job functions outdoors and be exposed to sun, heat, humidity, and other elements. Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts. Must have a reliable form of transportation to and from work. Ability to read, write, and communicate effectively in English, both written and oral. Must be able to periodically lift and carry up to 30 lbs. over the course of a shift. Qualifications: Education: High school or equivalent education required. Experience: Previous waitress, waiter or banquet server experience preferred. Country club experience strongly preferred. A genuine interest and passion for service, food, wine, and spirits is a plus. Licenses & Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Food safety certification (SERVE SAFE), Alcohol beverage certification (TIPS or FAIR).
Mar 21, 2024
Full time
Pool Cafe Server Department: Food and Beverage Reports To: Restaurant Leadership, Food and Beverage Supervisor Job Description: Oak Hill Country Club, a Five Star Platinum Club of the World, is seeking dedicated, experienced, fast-paced individuals to join our service team at the Pool. Our Pool Cafe Server is responsible for providing our members and guests with friendly, professional, and expedient service to help create memorable dining experiences. A Pool Cafe Server possesses a strong understanding of flavor profiles and pairings. They successfully collaborate with kitchen staff to provide a seamless experience for the members/guests. General Requirements: Must be at least 18 years old to be considered. Complies with Oak Hill Country Club's Acorns of Excellence. Report to work at the scheduled time, neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards. Exceptional attention to detail. Anticipate guest and contact needs, ascertain satisfaction, and respond urgently and appropriately to concerns and requests. Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships. Able to consistently perform tasks with little direct supervision. Works harmoniously and professionally with co-workers. Job Requirements: Communication: Warmly and promptly welcome each member and guest within 1-2 minutes of seating, utilizing the members name naturally as a signal of recognition. Confidently deliver enticing information regarding food and beverage options and daily specials. They expertly answer questions and help curate the experience from start to finish. Communicate any special requests, special cooking instructions or food allergies to the culinary and/or beverage team and ensure that they are perfectly executed. Attends daily line-up and can retain information regarding service on the fly and quickly pivot to apply changes recommended by management. Accurately presents information from Culinary Team to the membership. Organization: Carefully attend to the details ensuring an understanding of member orders and special requests. Accurately utilize the Point-of-Sale system to reflect the correct member and guest orders. Review each order, prior to service, to ensure it is to the members' specifications. Complete pre-opening and closing tasks as assigned, side work. Collaborates with other members of the team to ensure prioritization of Member/Guest needs and asks for help to prevent delays in service. Provide an exceptional service experience by adhering to Oak Hill's service standards, clearing, and resetting as needed throughout service. Is responsible for timeliness of service to include tracking ticket times on all Food and Beverage items. Ensures timing standards are being met (3-5 minutes for beverages, converses with kitchen when entrees exceed 10-minute mark post-fire). Owns communication both internally with the team and externally with members/guests to guarantee prompt service and is a proper steward of their time. Prioritization: Promptly and effectively resolve any service issues that arise, seeking assistance from management where appropriate. The Pool Cafe Server always maintains a professional posture and appears approachable and attentive. They are responsive to requests but are intuitive and approach the tables in a nonintrusive fashion. Exhibit an exceptional knowledge of all Oak Hill's standards and operating procedures. They hold themselves to the highest standards and always represent the brand. Develop a strong working knowledge of member names and preferences. Ensure the cleanliness and organization of all dining and back of house spaces. Be able to consistently perform tasks with little direct supervision. Understand and be able to perform your role in an emergency. In addition, other duties may be required as directed by management. Beverage Responsibilities: Follow's the Club's policies and procedures for serving alcoholic beverages. Notify a manager if you believe a member/guest is intoxicated. Ensure that all laws applicable to beverage operations are consistently followed. Understanding of all alcoholic and non-alcoholic beverages. Able to prepare and service mixed and craft cocktails. Maintain cleanliness and sanitation of beverage area, glassware and equipment. Maintain an adequate supply of liquors, wines, beer and other beverages with effective inventory management system. Physical Requirements: Must be able to continuously sit, stand, and walk for a minimum of 8 hours. Must be able to bend, kneel, push, and pull over the course of a shift. All employees must maintain a neat, clean, and well-groomed appearance per Oak Hill's appearance standards. Will be occasionally required to perform job functions outdoors and be exposed to sun, heat, humidity, and other elements. Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts. Must have a reliable form of transportation to and from work. Ability to read, write, and communicate effectively in English, both written and oral. Must be able to periodically lift and carry up to 30 lbs. over the course of a shift. Qualifications: Education: High school or equivalent education required. Experience: Previous waitress, waiter or banquet server experience preferred. Country club experience strongly preferred. A genuine interest and passion for service, food, wine, and spirits is a plus. Licenses & Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Food safety certification (SERVE SAFE), Alcohol beverage certification (TIPS or FAIR).
Northeast Georgia Health System, Inc
Gainesville, Georgia
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
Mar 10, 2024
Full time
Job Category: Food Services & Dietetics Work Shift/Schedule: Varies Northeast Georgia Health System is rooted in a foundation of improving the health of our communities. About the Role: Job Summary Responsible for quality food production for patients and staff. This position must follow standardized recipes and production sheets to ensure consistency and minimize waste. The cook is responsible for ensuring compliance with regulatory agencies. Minimum Job Qualifications Licensure or other certifications: Educational Requirements: Minimum Experience: Other: Preferred Job Qualifications Preferred Licensure or other certifications: Preferred Educational Requirements: High School Diploma or GED Preferred Experience: Two (2) years cooking experience Other: Job Specific and Unique Knowledge, Skills and Abilities Ability to read, understand, and speak basic English to perform essential job functions of the job Ability to add, subtract, multiply, and divide Ability to follow verbal and written directions Ability to understand and carry out instructions furnished in written, oral, or diagram form Essential Tasks and Responsibilities Responsible for preparing items according to established guidelines. Checks menu and production schedule to determine variety and quantity of foods to prepare. Uses standardized recipe scaled to appropriate amounts based on the number of patients, cafeteria, and/or catering needs etc. Prepares hot food following preparation sheets and recipes. Properly portions and ensures presentation standards are met. Recommends to Chef Manager/Supervisor proper utilization of leftover food products. Prepares foods at appropriate temperatures. Sets up tray line and cafeteria line on time. Replenishes food as needed on cafeteria line or tray line. Anticipates items that might run out and have a backup ready. Does advance preparation as indicated. Maintains safety and sanitation standards ensuring compliance with local and state regulations. Cleans equipment according to standards. Cleans and sanitizes work area throughout the day and at the end of shift. Ensures green/red buckets are in place and being used appropriately. Holds food at the appropriate temperature. Uses cool down procedure for food in the temperature danger zone. Correctly documents temperature monitoring per procedure. Keeps area organized and free from clutter. Labels and stores food properly. Ensures food is used or discarded prior to or on expiration date. Follows hand washing guidelines and wears gloves when handling ready to eat food. This is not an exhaustive list of all responsibilities, skills, tasks, requirements, efforts, or working conditions associated with the job. Management reserves the right to modify essential functions of the job, or to require that other or different tasks be performed. Physical Demands Weight Lifted: Up to 50 lbs, Occasionally 0-30% of time Weight Carried: Up to 50 lbs, Occasionally 0-30% of time Vision: Moderate, Occasionally 0-30% of time Kneeling/Stooping/Bending: Frequently 31-65% Standing/Walking: Frequently 31-65% Pushing/Pulling: Occasionally 0-30% Intensity of Work: Frequently 31-65% Job Requires: Reading, Writing, Reasoning, Talking, Keyboarding Working at NGHS means being part of something special: a team invested in you as a person, an employee, and in helping you reach your goals. NGHS: Opportunities start here. Northeast Georgia Health System is an Equal Opportunity Employer and will not tolerate discrimination in employment on the basis of race, color, age, sex, sexual orientation, gender identity or expression, religion, disability, ethnicity, national origin, marital status, protected veteran status, genetic information, or any other legally protected classification or status.
About this job ALL CANDIDATES WHO WISH TO BE CONSIDERED FOR THIS POSITION MUST COMPLETE AN ONLINE APPLICATION ON THE EMPLOYMENT WEB PAGE AT . See site for full job description. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 1. High School Diploma or equivalent preferred. 2. Work experience in a restaurant, hotel or a similar food service setting and/or demonstrate an aptitude for the work to be performed, and/or have been a substitute cook. 3. Personality conducive to positive public relations work with students, staff, administrators and patrons. 4. Physically able to perform assigned duties. 5. Such alternatives to the above qualifications as the Board may find appropriate and acceptable. Reports to: Kitchen Manager Supervises: N/A Job Goals: To serve the students and staff nutritious and attractive meals in an atmosphere of efficiency, cleanliness and warmth. This is a full-time position during the school year with summer break during June and July. Essential Duties and Responsibilities: 1. Participates in the preparation and serving of food in accordance with the instructions of the Kitchen Manager. 2. Has or develops skills to prepare all menu items on individual serving lines as assigned. 3. Maintains the highest standards of safety and cleanliness in the kitchen according to the guidelines established by U.S.D.A. and the Food Services Supervisor. 4. Uses proper procedures with receiving and storage of groceries and kitchen supplies. All deliveries must be checked in, properly stored in storage area; helps rotate, organize and utilize all supplies. 5. Maintains a good working relationship with parents, students, teachers and principal(s) in all aspects of school food service. 6. Has or develops computer skills to operate computer software that is in use in each kitchen. Operates serving line terminal with accuracy regarding reimbursable meals and money collected. 7. Maintains a healthy atmosphere with all fellow employees. Communicates effectively with other employees, creating productivity and satisfaction in the workplace. Follow Food Service Dress Code Policy. 8. Reports to the Kitchen Manager or Assistant Kitchen Manager any faulty or inferior quality food which is received. 9. Assists in the daily cleaning and sanitation of kitchen, equipment, dishes and utensils. 10. Maintains high standards of ethical behavior and confidentiality. NOTES: All employees and other individuals are required to undergo a criminal history check and submit to fingerprinting. Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired. Education required High School Diploma or GED Benefits Pay: $10.08 - $14.59 per hourMedical InsuranceDental InsuranceVision InsuranceLife InsuranceEmployee Assistance Program Equal Opportunity Employer Statement Caldwell School District is committed to maintaining a work and learning environment free from discrimination on the basis of race, color, religion, national origin, pregnancy, gender identity, sexual orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran status, political affiliation, genetic information or disability, as defined and required by state and federal laws. Additionally, we prohibit retaliation against individuals who oppose such discrimination and harassment or who participate in an equal opportunity investigation.
Mar 07, 2024
Full time
About this job ALL CANDIDATES WHO WISH TO BE CONSIDERED FOR THIS POSITION MUST COMPLETE AN ONLINE APPLICATION ON THE EMPLOYMENT WEB PAGE AT . See site for full job description. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 1. High School Diploma or equivalent preferred. 2. Work experience in a restaurant, hotel or a similar food service setting and/or demonstrate an aptitude for the work to be performed, and/or have been a substitute cook. 3. Personality conducive to positive public relations work with students, staff, administrators and patrons. 4. Physically able to perform assigned duties. 5. Such alternatives to the above qualifications as the Board may find appropriate and acceptable. Reports to: Kitchen Manager Supervises: N/A Job Goals: To serve the students and staff nutritious and attractive meals in an atmosphere of efficiency, cleanliness and warmth. This is a full-time position during the school year with summer break during June and July. Essential Duties and Responsibilities: 1. Participates in the preparation and serving of food in accordance with the instructions of the Kitchen Manager. 2. Has or develops skills to prepare all menu items on individual serving lines as assigned. 3. Maintains the highest standards of safety and cleanliness in the kitchen according to the guidelines established by U.S.D.A. and the Food Services Supervisor. 4. Uses proper procedures with receiving and storage of groceries and kitchen supplies. All deliveries must be checked in, properly stored in storage area; helps rotate, organize and utilize all supplies. 5. Maintains a good working relationship with parents, students, teachers and principal(s) in all aspects of school food service. 6. Has or develops computer skills to operate computer software that is in use in each kitchen. Operates serving line terminal with accuracy regarding reimbursable meals and money collected. 7. Maintains a healthy atmosphere with all fellow employees. Communicates effectively with other employees, creating productivity and satisfaction in the workplace. Follow Food Service Dress Code Policy. 8. Reports to the Kitchen Manager or Assistant Kitchen Manager any faulty or inferior quality food which is received. 9. Assists in the daily cleaning and sanitation of kitchen, equipment, dishes and utensils. 10. Maintains high standards of ethical behavior and confidentiality. NOTES: All employees and other individuals are required to undergo a criminal history check and submit to fingerprinting. Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired. Education required High School Diploma or GED Benefits Pay: $10.08 - $14.59 per hourMedical InsuranceDental InsuranceVision InsuranceLife InsuranceEmployee Assistance Program Equal Opportunity Employer Statement Caldwell School District is committed to maintaining a work and learning environment free from discrimination on the basis of race, color, religion, national origin, pregnancy, gender identity, sexual orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran status, political affiliation, genetic information or disability, as defined and required by state and federal laws. Additionally, we prohibit retaliation against individuals who oppose such discrimination and harassment or who participate in an equal opportunity investigation.
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.
Mar 29, 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.
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 5698 ZIP Code: 28504 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Mar 29, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 5698 ZIP Code: 28504 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Req#: R28171 Category(s): Trades/Engineering/Facilities, Food and Nutrition Full Time / Part Time: Full-Time Shift: First Summary: Cross trained to do all FSA/ Café/ Functions and Room Service Production Duties . Performs general services and support duties within Patient Services area, including but not limited to serving food, station set-up, break-down and clean-up, food station prep and loading patient trays on to food trucks/delivering food trucks to the various patient floors, collect trash and discard as needed, wash pots and pans. Also is trained in Room Service Production area, and can distinguish quality preparation and products . Also has been trained in Proper preparation methods. Incumbent is required to use good service techniques, proper food handling techniques and proper sanitation procedures. Reports any situation/opportunities to Supervisor. Job Responsibilities: 1) Maintains sanitary environment in the work area. Clean and sanitize all work areas after performing job tasks in accordance with National Restaurant Association Guidelines. Clean and sanitize all equipment and utensils after completing a job routine. Follows NRA standards for separation of raw/cooked uses. Maintains clean environment of work station throughout shift, including cabinets, counters, shelves, etc. Promote the environment of the department, (food quality, cleanliness, etc.). 2) Practices proper infection control. Properly washes hands in accordance with departmental infection control standards. Follow correct procedure in using hair restraint as identified in department infection control standards. Maintains neat and clean uniform and self, as observed by supervisor and perceived by customers/patients. Uses gloves in proper situations , when preparing Ready to eat products. Follows the Safe Procedures for using knives, and for Sanitizing of all equipment after uses to prevent Cross Contamination 3) Sets up and maintains work station for serving customers/patients correctly. Gathers all tools and necessary equipment needed to operate individual station according to departmental guidelines. Operates individual work station within specified time frames as published in job outlines posted on department bulletin boards. Maintains proper stock of food, dishes and serving utensils, and promptly re-orders and re-supplies depleted items with no more than 3-5 interruptions in service per year. 4) Develops and maintains good interpersonal relationships. Maintains effective working relationship with peers, guests and other hospital employees that reflects mutual respect, professionalism and courtesy. Promotes good rapport with customers, guests and patients. 5) Responds to departmental staffing needs. Employee identifies a need to assist a customer, and utilizes resources within his/her authority to help. Employee anticipates operational needs of the department and displays teamwork in assisting fellow employees. Employee demonstrates flexibility in being moved from one assigned position to another to achieve proper departmental productivity. There will be no interruption of quality of work regardless of where daily assignment places employee. Employee can differentiate the need for occasional. Variations to patient menus and orders , and realize That not all patients may follow exact menu selections Due to Nutritional Needs of Patient. 6) Service Awareness - Creates a customer-friendly atmosphere. Projects a positive attitude and sincere concern for our customer. Communicates and responds effectively in a courteous and helpful manner with patients, visitors and staff. Communicates in a professional manner with all contacts as observed by supervisor and feedback from others. Does not allow his/her self to become involved in behaviors detrimental to the success of the department and the team. Encourages and supports a customer service approach among work groups and team members as observed by Supervisor and feedback from others. Demonstrates the ability to "go the extra mile" in meeting all customer needs as observed by Supervisor and customer feedback. Required Work Experience: 1) Read, write and speak English 2) Must be able to read and properly use recipes Preferred Work Experience: 1) None Listed Skills and Competencies: 1) Proper food handling skills a must 2) Observe all health and safety requirements 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: 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
Mar 28, 2024
Full time
Req#: R28171 Category(s): Trades/Engineering/Facilities, Food and Nutrition Full Time / Part Time: Full-Time Shift: First Summary: Cross trained to do all FSA/ Café/ Functions and Room Service Production Duties . Performs general services and support duties within Patient Services area, including but not limited to serving food, station set-up, break-down and clean-up, food station prep and loading patient trays on to food trucks/delivering food trucks to the various patient floors, collect trash and discard as needed, wash pots and pans. Also is trained in Room Service Production area, and can distinguish quality preparation and products . Also has been trained in Proper preparation methods. Incumbent is required to use good service techniques, proper food handling techniques and proper sanitation procedures. Reports any situation/opportunities to Supervisor. Job Responsibilities: 1) Maintains sanitary environment in the work area. Clean and sanitize all work areas after performing job tasks in accordance with National Restaurant Association Guidelines. Clean and sanitize all equipment and utensils after completing a job routine. Follows NRA standards for separation of raw/cooked uses. Maintains clean environment of work station throughout shift, including cabinets, counters, shelves, etc. Promote the environment of the department, (food quality, cleanliness, etc.). 2) Practices proper infection control. Properly washes hands in accordance with departmental infection control standards. Follow correct procedure in using hair restraint as identified in department infection control standards. Maintains neat and clean uniform and self, as observed by supervisor and perceived by customers/patients. Uses gloves in proper situations , when preparing Ready to eat products. Follows the Safe Procedures for using knives, and for Sanitizing of all equipment after uses to prevent Cross Contamination 3) Sets up and maintains work station for serving customers/patients correctly. Gathers all tools and necessary equipment needed to operate individual station according to departmental guidelines. Operates individual work station within specified time frames as published in job outlines posted on department bulletin boards. Maintains proper stock of food, dishes and serving utensils, and promptly re-orders and re-supplies depleted items with no more than 3-5 interruptions in service per year. 4) Develops and maintains good interpersonal relationships. Maintains effective working relationship with peers, guests and other hospital employees that reflects mutual respect, professionalism and courtesy. Promotes good rapport with customers, guests and patients. 5) Responds to departmental staffing needs. Employee identifies a need to assist a customer, and utilizes resources within his/her authority to help. Employee anticipates operational needs of the department and displays teamwork in assisting fellow employees. Employee demonstrates flexibility in being moved from one assigned position to another to achieve proper departmental productivity. There will be no interruption of quality of work regardless of where daily assignment places employee. Employee can differentiate the need for occasional. Variations to patient menus and orders , and realize That not all patients may follow exact menu selections Due to Nutritional Needs of Patient. 6) Service Awareness - Creates a customer-friendly atmosphere. Projects a positive attitude and sincere concern for our customer. Communicates and responds effectively in a courteous and helpful manner with patients, visitors and staff. Communicates in a professional manner with all contacts as observed by supervisor and feedback from others. Does not allow his/her self to become involved in behaviors detrimental to the success of the department and the team. Encourages and supports a customer service approach among work groups and team members as observed by Supervisor and feedback from others. Demonstrates the ability to "go the extra mile" in meeting all customer needs as observed by Supervisor and customer feedback. Required Work Experience: 1) Read, write and speak English 2) Must be able to read and properly use recipes Preferred Work Experience: 1) None Listed Skills and Competencies: 1) Proper food handling skills a must 2) Observe all health and safety requirements 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: 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
Littleton Hospital Association
Littleton, New Hampshire
Cafeteria Aide, FT 06 AM - 2:30 PM Thanks for your interest in the Cafeteria Aide position at Littleton Regional Healthcare in Littleton, NH. Job Summary: The role of the Cafeteria Aide is to provide guests and staff utilizing the LRH cafeteria with prompt, courteous and quality service. This position maintains responsibility to serve food and well as act as cashier with a focus on customer service. Why Choose Littleton Regional Healthcare? Not your typical Critical Access Hospital. Market leader in compensation with an exceptionally generous benefits package! Excellent location and beautiful facilities. Responsibilities: A listing of the critical responsibilities. Responsible for setting up the cafeteria, properly maintaining the salad and sandwich bar, and assisting with cleaning in various parts of the work area. Responsible for cleaning tables and resetting condiments as needed in the dining room. Communicating about daily changes with menu or routine, and keeping them promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action, which may be taken. The Cafeteria Aide needs to be knowledgeable with the Point Of Sale system and the proper procedure for cashing out. The Cafeteria Aide must be crossed trained in both the opening shift and closing shift and flexible with scheduling both shifts. The Cafeteria Aide must be willing to continually seek new training and education in the department. Works with the shift leader, line cooks and other staff to provide food service needs in accordance with food safety and sanitation guidelines. Assists Shift leader with performing other assigned duties if necessary. Required Education/Licensure/Certification/ Skills: Excellent communication and customer service skills. Experience with a POS system is helpful. Must be able to work independently. Two years food service experience preferred. Note: This listing is meant to provide general details of the position. A full position description is available from Littleton Regional Healthcare Human Resources upon request. About Littleton Regional Healthcare Littleton Regional Healthcare offers a fast-paced and challenging environment where commitment to the patient provides a positive, supportive, and inviting atmosphere. As the market leader in compensation and benefits in our region, we are proud to invest in our most important asset - our people. We recruit the best to provide the best. Our 25-bed critical access hospital in the White Mountains of Northern New Hampshire offers a place to build a distinguished career in healthcare and much more. It's a place to build a life and a future for yourself and your family. Join the leading healthcare organization in northern New Hampshire! Proudly serving the North Country of New Hampshire and the Northeast Kingdom of Vermont since 1907. As the desired vacation setting, the area offers some of the most beautiful scenery and natural wonders in America. Littleton offers year-round recreation, including hiking, fishing, golf, skiing, snowmobiling, tax-free shopping, no state income taxes, a convenient location between Boston and Montreal, and elite schools. This is why Littleton, New Hampshire, was voted one of America's 10 top small towns! Benefits at Littleton Regional Healthcare All full-time employees are eligible for health (including domestic partner), dental, vision, life and disability insurance, and a retirement plan with employer contribution, any many more. Part-time employees are eligible for limited benefits depending on the position. Contact Human Resources Please visit our website or contact Littleton Regional Healthcare Human Resources by phone at .
Mar 28, 2024
Full time
Cafeteria Aide, FT 06 AM - 2:30 PM Thanks for your interest in the Cafeteria Aide position at Littleton Regional Healthcare in Littleton, NH. Job Summary: The role of the Cafeteria Aide is to provide guests and staff utilizing the LRH cafeteria with prompt, courteous and quality service. This position maintains responsibility to serve food and well as act as cashier with a focus on customer service. Why Choose Littleton Regional Healthcare? Not your typical Critical Access Hospital. Market leader in compensation with an exceptionally generous benefits package! Excellent location and beautiful facilities. Responsibilities: A listing of the critical responsibilities. Responsible for setting up the cafeteria, properly maintaining the salad and sandwich bar, and assisting with cleaning in various parts of the work area. Responsible for cleaning tables and resetting condiments as needed in the dining room. Communicating about daily changes with menu or routine, and keeping them promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action, which may be taken. The Cafeteria Aide needs to be knowledgeable with the Point Of Sale system and the proper procedure for cashing out. The Cafeteria Aide must be crossed trained in both the opening shift and closing shift and flexible with scheduling both shifts. The Cafeteria Aide must be willing to continually seek new training and education in the department. Works with the shift leader, line cooks and other staff to provide food service needs in accordance with food safety and sanitation guidelines. Assists Shift leader with performing other assigned duties if necessary. Required Education/Licensure/Certification/ Skills: Excellent communication and customer service skills. Experience with a POS system is helpful. Must be able to work independently. Two years food service experience preferred. Note: This listing is meant to provide general details of the position. A full position description is available from Littleton Regional Healthcare Human Resources upon request. About Littleton Regional Healthcare Littleton Regional Healthcare offers a fast-paced and challenging environment where commitment to the patient provides a positive, supportive, and inviting atmosphere. As the market leader in compensation and benefits in our region, we are proud to invest in our most important asset - our people. We recruit the best to provide the best. Our 25-bed critical access hospital in the White Mountains of Northern New Hampshire offers a place to build a distinguished career in healthcare and much more. It's a place to build a life and a future for yourself and your family. Join the leading healthcare organization in northern New Hampshire! Proudly serving the North Country of New Hampshire and the Northeast Kingdom of Vermont since 1907. As the desired vacation setting, the area offers some of the most beautiful scenery and natural wonders in America. Littleton offers year-round recreation, including hiking, fishing, golf, skiing, snowmobiling, tax-free shopping, no state income taxes, a convenient location between Boston and Montreal, and elite schools. This is why Littleton, New Hampshire, was voted one of America's 10 top small towns! Benefits at Littleton Regional Healthcare All full-time employees are eligible for health (including domestic partner), dental, vision, life and disability insurance, and a retirement plan with employer contribution, any many more. Part-time employees are eligible for limited benefits depending on the position. Contact Human Resources Please visit our website or contact Littleton Regional Healthcare Human Resources by phone at .
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 28, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 6866 ZIP Code: 45804 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Mar 28, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 6866 ZIP Code: 45804 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 2791 ZIP Code: 47715 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Mar 27, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and saut- as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 2791 ZIP Code: 47715 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
Mar 27, 2024
Full time
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
California Department of Education
Phelan, California
CLASSIFIED SUBSTITUTE POSITION OPPORTUNITIES: CUSTODIAN, CAMPUS MONITOR, NUTRITION SERVICES, INSTRUCTIONAL ASSOCIATE (Please read all descriptions) POSITION DESCRIPTION: GROUNDS/CUSTODIAN SUB PRIMARY FUNCTIONS: Under direct supervision, cares for and maintains lawns, trees, shrubs, flowers, etc; cleans classrooms, restrooms, cafeteria, gymnasium and other school facilities; cleans outside facilities, including walkways, buildings, etc. Sweeps, scrubs, mops, washes floors; vacuums rugs and carpets; dusts and polishes furniture and woodwork; empties and cleans waste receptacles; cleans restrooms; washes windows and walls; polishes metal work; takes care of equipment and materials; cleans kitchen and other cafeteria equipment; assists in moving and arranging furniture and equipment; setting up auditorium or classrooms for special events or meetings; makes minor non-technical repairs; replaces lights, adjusts shades or blinds; adjusts desks and other furniture; cleans venetian blinds; cleans and picks up paper on grounds and court areas; may perform basic grounds keeping and maintenance of landscaped areas; and performs other related duties and required. DIRECTLY RESPONSIBLE TO: Custodial Supervisor Grounds Duties: Hoes, weeds, and rakes lawn Waters various ground areas by hand or by operating the sprinkler system Hauls sand, dirt, sawdust, and straw - distributes as needed Sweeps and picks up paper and other debris from walks and driveways Assists in preparation and marking of athletic fields Performs other groundwork as required Custodian Duties: Clean classrooms, restrooms, showers, locker rooms, shops, cafeterias, gymnasiums, offices, and related facilities Sweeps, mops, scrubs, waxes, and polishes floors Vacuums rugs and carpets Dusts and polishes furniture and woodwork Empties and cleans waste receptacles Refills soap, towel and tissue dispensers Washes windows, walls, tables and benches Assists in moving and arranging furniture and equipment, and setting up buildings and rooms for meetings or special events Makes minor non-technical repairs Replaces lights Operates and adjusts heating and ventilating equipment Picks up papers and other debris on grounds and walks and disposes of such Raises and lowers flags and unlocks and locks doors and gates Performs special custodial work upon request Assists in the thorough cleaning and restoration of a school plant during school vacation Performs other related custodial duties as required POSITION DESCRIPTION: CAMPUS MONITOR SUB PRIMARY FUNCTIONS: Under general supervision, oversee school grounds, parking lots, restrooms and other contiguous areas; perform other supervisory work to maintain order and cleanliness on school property. DIRECTLY RESPONSIBLE TO: Principal or designee TYPICAL DUTIES AND RESPONSIBILITIES: Supervise student activities during the hours of assignment May supervise detention room or in-school suspension center May supervise students in the lunch area, during recess and during other school activities/programs Assist in maintaining grounds, eating areas, restrooms, and other parts of the campus in a clean condition Write referrals to principal or designee on misconduct of students Report all campus incidents and accidents to the principal or designee POSITION DESCRIPTION: FOOD SERVICE WORKER SUB PRIMARY FUNCTIONS: Prepares or assists in the preparation, cooking, and serving of a variety of foods in an elementary or secondary school food services program DIRECTLY RESPONSIBLE TO: Principal, Cafeteria Manager TYPICAL DUTIES AND RESPONSIBILITIES: Prepares or assists in the preparation of a variety of foods, including soups, sandwiches, salads, fruits, vegetables, breads and desserts following standardized recipes and menus, price schedules and portion controls, and in accordance with department work production standards Sets up food on serving lines and/or steam tables and serves meals or meal components Prepares and serves beverages Stores or disposes of excess food properly May accept money, tickets or tokens for foods and beverages served during the day Washes, sanitizes and stores dishes, tableware, and kitchen utensils; may be required to scrub counter, tables, and chairs, floors Operates and cleans all kitchen equipment, such as ranges, ovens, steamers, tilting skillets, mixers, choppers and dishwashing machines Assists with purchasing of food, inventory of supplies and maintenance of inventory Stores food and supplies in accordance with instructions, and assists in taking inventories Performs related duties as required KNOWLEDGE OF: Modern methods of preparing and serving soups, sandwiches, fruits, vegetables, salads, breads, and desserts in large quantities; and use and care of institutional kitchen equipment and utensils. Communicate effectively, orally and in writing POSITION DESCRIPTION: INSTRUCTIONAL ASSOCIATE SUB MAY WORK WITH GENERAL EDUCATION OR SPECIAL EDUCATION STUDENTS PRIMARY FUNCTIONS: Under supervision, assists, tutors, and trains students in a classroom or similar learning situation as instructed by a certificated teacher; performs a variety of supportive duties for teachers; performs lunch room, yard, restroom, and corridor supervision of students as assigned by the principal; may be assigned to assist students in computer lab or to school office to assist students, parents and to answer phones. DIRECTLY RESPONSIBLE TO: Classroom teacher or principal TYPICAL DUTIES AND RESPONSIBILITIES: Based upon specific instructions, assists the teacher in the operation of a classroom. Assists in the planning of procedures used in the teaching of specific programs. Monitors testing, assembles instructional materials, decorates classroom. May assist in the teaching of instructional programs, working with children on an individual basis or in small groups. May assist students in Computer Lab on an individual or a group basis. As assigned, supervises activities of children on the playground and maintains order. May perform routine clerical functions, i.e., duplicating materials, keeping records, correcting form tests and daily work. Assists with non-instructional duties as assigned. Assists with severely and mildly handicapped/disabled students with special and daily activities such as using restroom facilities or assist in loading and unloading of students from buses as assigned. Performs other duties as required. EXPERIENCE: Good general background and work history, including demonstrated experience in successfully working with children in a learning situation; basic knowledge of computers desirable KNOWLEDGE OF: Methods used in controlling and motivating children; psychology in the care and handling of children; familiarity with record-keeping, simple arithmetic, filing and record-keeping, and the general goals and purposes of public schools Requirements / Qualifications Requirements / Qualifications
Mar 27, 2024
Full time
CLASSIFIED SUBSTITUTE POSITION OPPORTUNITIES: CUSTODIAN, CAMPUS MONITOR, NUTRITION SERVICES, INSTRUCTIONAL ASSOCIATE (Please read all descriptions) POSITION DESCRIPTION: GROUNDS/CUSTODIAN SUB PRIMARY FUNCTIONS: Under direct supervision, cares for and maintains lawns, trees, shrubs, flowers, etc; cleans classrooms, restrooms, cafeteria, gymnasium and other school facilities; cleans outside facilities, including walkways, buildings, etc. Sweeps, scrubs, mops, washes floors; vacuums rugs and carpets; dusts and polishes furniture and woodwork; empties and cleans waste receptacles; cleans restrooms; washes windows and walls; polishes metal work; takes care of equipment and materials; cleans kitchen and other cafeteria equipment; assists in moving and arranging furniture and equipment; setting up auditorium or classrooms for special events or meetings; makes minor non-technical repairs; replaces lights, adjusts shades or blinds; adjusts desks and other furniture; cleans venetian blinds; cleans and picks up paper on grounds and court areas; may perform basic grounds keeping and maintenance of landscaped areas; and performs other related duties and required. DIRECTLY RESPONSIBLE TO: Custodial Supervisor Grounds Duties: Hoes, weeds, and rakes lawn Waters various ground areas by hand or by operating the sprinkler system Hauls sand, dirt, sawdust, and straw - distributes as needed Sweeps and picks up paper and other debris from walks and driveways Assists in preparation and marking of athletic fields Performs other groundwork as required Custodian Duties: Clean classrooms, restrooms, showers, locker rooms, shops, cafeterias, gymnasiums, offices, and related facilities Sweeps, mops, scrubs, waxes, and polishes floors Vacuums rugs and carpets Dusts and polishes furniture and woodwork Empties and cleans waste receptacles Refills soap, towel and tissue dispensers Washes windows, walls, tables and benches Assists in moving and arranging furniture and equipment, and setting up buildings and rooms for meetings or special events Makes minor non-technical repairs Replaces lights Operates and adjusts heating and ventilating equipment Picks up papers and other debris on grounds and walks and disposes of such Raises and lowers flags and unlocks and locks doors and gates Performs special custodial work upon request Assists in the thorough cleaning and restoration of a school plant during school vacation Performs other related custodial duties as required POSITION DESCRIPTION: CAMPUS MONITOR SUB PRIMARY FUNCTIONS: Under general supervision, oversee school grounds, parking lots, restrooms and other contiguous areas; perform other supervisory work to maintain order and cleanliness on school property. DIRECTLY RESPONSIBLE TO: Principal or designee TYPICAL DUTIES AND RESPONSIBILITIES: Supervise student activities during the hours of assignment May supervise detention room or in-school suspension center May supervise students in the lunch area, during recess and during other school activities/programs Assist in maintaining grounds, eating areas, restrooms, and other parts of the campus in a clean condition Write referrals to principal or designee on misconduct of students Report all campus incidents and accidents to the principal or designee POSITION DESCRIPTION: FOOD SERVICE WORKER SUB PRIMARY FUNCTIONS: Prepares or assists in the preparation, cooking, and serving of a variety of foods in an elementary or secondary school food services program DIRECTLY RESPONSIBLE TO: Principal, Cafeteria Manager TYPICAL DUTIES AND RESPONSIBILITIES: Prepares or assists in the preparation of a variety of foods, including soups, sandwiches, salads, fruits, vegetables, breads and desserts following standardized recipes and menus, price schedules and portion controls, and in accordance with department work production standards Sets up food on serving lines and/or steam tables and serves meals or meal components Prepares and serves beverages Stores or disposes of excess food properly May accept money, tickets or tokens for foods and beverages served during the day Washes, sanitizes and stores dishes, tableware, and kitchen utensils; may be required to scrub counter, tables, and chairs, floors Operates and cleans all kitchen equipment, such as ranges, ovens, steamers, tilting skillets, mixers, choppers and dishwashing machines Assists with purchasing of food, inventory of supplies and maintenance of inventory Stores food and supplies in accordance with instructions, and assists in taking inventories Performs related duties as required KNOWLEDGE OF: Modern methods of preparing and serving soups, sandwiches, fruits, vegetables, salads, breads, and desserts in large quantities; and use and care of institutional kitchen equipment and utensils. Communicate effectively, orally and in writing POSITION DESCRIPTION: INSTRUCTIONAL ASSOCIATE SUB MAY WORK WITH GENERAL EDUCATION OR SPECIAL EDUCATION STUDENTS PRIMARY FUNCTIONS: Under supervision, assists, tutors, and trains students in a classroom or similar learning situation as instructed by a certificated teacher; performs a variety of supportive duties for teachers; performs lunch room, yard, restroom, and corridor supervision of students as assigned by the principal; may be assigned to assist students in computer lab or to school office to assist students, parents and to answer phones. DIRECTLY RESPONSIBLE TO: Classroom teacher or principal TYPICAL DUTIES AND RESPONSIBILITIES: Based upon specific instructions, assists the teacher in the operation of a classroom. Assists in the planning of procedures used in the teaching of specific programs. Monitors testing, assembles instructional materials, decorates classroom. May assist in the teaching of instructional programs, working with children on an individual basis or in small groups. May assist students in Computer Lab on an individual or a group basis. As assigned, supervises activities of children on the playground and maintains order. May perform routine clerical functions, i.e., duplicating materials, keeping records, correcting form tests and daily work. Assists with non-instructional duties as assigned. Assists with severely and mildly handicapped/disabled students with special and daily activities such as using restroom facilities or assist in loading and unloading of students from buses as assigned. Performs other duties as required. EXPERIENCE: Good general background and work history, including demonstrated experience in successfully working with children in a learning situation; basic knowledge of computers desirable KNOWLEDGE OF: Methods used in controlling and motivating children; psychology in the care and handling of children; familiarity with record-keeping, simple arithmetic, filing and record-keeping, and the general goals and purposes of public schools Requirements / Qualifications Requirements / Qualifications
Overview Performs a variety of routine duties in the cafeteria related to the preparation and serving of patient food. Responsibilities Sets up and serves patient trays in accordance with established schedule and procedures. Prepares coffee and tea for patient food service line. Prepares, loads, and unloads, and cleans food carts. Assists with care and maintenance of department equipment and supplies. Restocks all disposable items, condiments, and diet kits and lines trays with tray covers. Assists the dishwasher with scraping trays and washing dishes ensuring that all dishes and utensils are clean. Utilizes good customer service skills, serving guests and employees courteously and effectively, explaining menu or food items when requested and giving correct portion sizes. Qualifications Education/Licensure/Certifications High school diploma or GED preferred. Experience Six months food service experience, preferred. Additional Skills/Abilities Some knowledge of diets is required. Knowledge of cooking methods and procedures, including types of preparation and related routines. Ability to communicate with public. Ability to follow written and oral instructions and follow established procedures.
Mar 26, 2024
Full time
Overview Performs a variety of routine duties in the cafeteria related to the preparation and serving of patient food. Responsibilities Sets up and serves patient trays in accordance with established schedule and procedures. Prepares coffee and tea for patient food service line. Prepares, loads, and unloads, and cleans food carts. Assists with care and maintenance of department equipment and supplies. Restocks all disposable items, condiments, and diet kits and lines trays with tray covers. Assists the dishwasher with scraping trays and washing dishes ensuring that all dishes and utensils are clean. Utilizes good customer service skills, serving guests and employees courteously and effectively, explaining menu or food items when requested and giving correct portion sizes. Qualifications Education/Licensure/Certifications High school diploma or GED preferred. Experience Six months food service experience, preferred. Additional Skills/Abilities Some knowledge of diets is required. Knowledge of cooking methods and procedures, including types of preparation and related routines. Ability to communicate with public. Ability to follow written and oral instructions and follow established procedures.
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 5103 ZIP Code: 39601 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Mar 26, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 5103 ZIP Code: 39601 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Job Summary Job Summary Assist at various school sites within the positions of Custodian, Nutrition Service, Campus Monitor, and/or Instructional Associate. Job Description / Essential Elements: Print CLASSIFIED SUBSTITUTE POSITION OPPORTUNITIES: CUSTODIAN, CAMPUS MONITOR, NUTRITION SERVICES, INSTRUCTIONAL ASSOCIATE (Please read all descriptions) POSITION DESCRIPTION: GROUNDS/CUSTODIAN SUB PRIMARY FUNCTIONS: Under direct supervision, cares for and maintains lawns, trees, shrubs, flowers, etc; cleans classrooms, restrooms, cafeteria, gymnasium and other school facilities; cleans outside facilities, including walkways, buildings, etc. Sweeps, scrubs, mops, washes floors; vacuums rugs and carpets; dusts and polishes furniture and woodwork; empties and cleans waste receptacles; cleans restrooms; washes windows and walls; polishes metal work; takes care of equipment and materials; cleans kitchen and other cafeteria equipment; assists in moving and arranging furniture and equipment; setting up auditorium or classrooms for special events or meetings; makes minor non-technical repairs; replaces lights, adjusts shades or blinds; adjusts desks and other furniture; cleans venetian blinds; cleans and picks up paper on grounds and court areas; may perform basic grounds keeping and maintenance of landscaped areas; and performs other related duties and required. DIRECTLY RESPONSIBLE TO: Custodial Supervisor Grounds Duties: Hoes, weeds, and rakes lawn Waters various ground areas by hand or by operating the sprinkler system Hauls sand, dirt, sawdust, and straw - distributes as needed Sweeps and picks up paper and other debris from walks and driveways Assists in preparation and marking of athletic fields Performs other groundwork as required Custodian Duties: Clean classrooms, restrooms, showers, locker rooms, shops, cafeterias, gymnasiums, offices, and related facilities Sweeps, mops, scrubs, waxes, and polishes floors Vacuums rugs and carpets Dusts and polishes furniture and woodwork Empties and cleans waste receptacles Refills soap, towel and tissue dispensers Washes windows, walls, tables and benches Assists in moving and arranging furniture and equipment, and setting up buildings and rooms for meetings or special events Makes minor non-technical repairs Replaces lights Operates and adjusts heating and ventilating equipment Picks up papers and other debris on grounds and walks and disposes of such Raises and lowers flags and unlocks and locks doors and gates Performs special custodial work upon request Assists in the thorough cleaning and restoration of a school plant during school vacation Performs other related custodial duties as required POSITION DESCRIPTION: CAMPUS MONITOR SUB PRIMARY FUNCTIONS: Under general supervision, oversee school grounds, parking lots, restrooms and other contiguous areas; perform other supervisory work to maintain order and cleanliness on school property. DIRECTLY RESPONSIBLE TO: Principal or designee TYPICAL DUTIES AND RESPONSIBILITIES: Supervise student activities during the hours of assignment May supervise detention room or in-school suspension center May supervise students in the lunch area, during recess and during other school activities/programs Assist in maintaining grounds, eating areas, restrooms, and other parts of the campus in a clean condition Write referrals to principal or designee on misconduct of students Report all campus incidents and accidents to the principal or designee POSITION DESCRIPTION: FOOD SERVICE WORKER SUB PRIMARY FUNCTIONS: Prepares or assists in the preparation, cooking, and serving of a variety of foods in an elementary or secondary school food services program DIRECTLY RESPONSIBLE TO: Principal, Cafeteria Manager TYPICAL DUTIES AND RESPONSIBILITIES: Prepares or assists in the preparation of a variety of foods, including soups, sandwiches, salads, fruits, vegetables, breads and desserts following standardized recipes and menus, price schedules and portion controls, and in accordance with department work production standards Sets up food on serving lines and/or steam tables and serves meals or meal components Prepares and serves beverages Stores or disposes of excess food properly May accept money, tickets or tokens for foods and beverages served during the day Washes, sanitizes and stores dishes, tableware, and kitchen utensils; may be required to scrub counter, tables, and chairs, floors Operates and cleans all kitchen equipment, such as ranges, ovens, steamers, tilting skillets, mixers, choppers and dishwashing machines Assists with purchasing of food, inventory of supplies and maintenance of inventory Stores food and supplies in accordance with instructions, and assists in taking inventories Performs related duties as required KNOWLEDGE OF: Modern methods of preparing and serving soups, sandwiches, fruits, vegetables, salads, breads, and desserts in large quantities; and use and care of institutional kitchen equipment and utensils. Communicate effectively, orally and in writing POSITION DESCRIPTION: INSTRUCTIONAL ASSOCIATE SUB MAY WORK WITH GENERAL EDUCATION OR SPECIAL EDUCATION STUDENTS PRIMARY FUNCTIONS: Under supervision, assists, tutors, and trains students in a classroom or similar learning situation as instructed by a certificated teacher; performs a variety of supportive duties for teachers; performs lunch room, yard, restroom, and corridor supervision of students as assigned by the principal; may be assigned to assist students in computer lab or to school office to assist students, parents and to answer phones. DIRECTLY RESPONSIBLE TO: Classroom teacher or principal TYPICAL DUTIES AND RESPONSIBILITIES: Based upon specific instructions, assists the teacher in the operation of a classroom. Assists in the planning of procedures used in the teaching of specific programs. Monitors testing, assembles instructional materials, decorates classroom. May assist in the teaching of instructional programs, working with children on an individual basis or in small groups. May assist students in Computer Lab on an individual or a group basis. As assigned, supervises activities of children on the playground and maintains order. May perform routine clerical functions, i.e., duplicating materials, keeping records, correcting form tests and daily work. Assists with non-instructional duties as assigned. Assists with severely and mildly handicapped/disabled students with special and daily activities such as using restroom facilities or assist in loading and unloading of students from buses as assigned. Performs other duties as required. EXPERIENCE: Good general background and work history, including demonstrated experience in successfully working with children in a learning situation; basic knowledge of computers desirable KNOWLEDGE OF: Methods used in controlling and motivating children; psychology in the care and handling of children; familiarity with record-keeping, simple arithmetic, filing and record-keeping, and the general goals and purposes of public schools Requirements / Qualifications Requirements / Qualifications EQUIVALENT TO THE COMPLETION OF THE TWELFTH GRADE POSSESION OF A CALIFORNIA DRIVER'S LICENSE MUST INCLUDE - RESUME - 2 LETTERS OF RECOMMENDATION/REFERENCE (PHYSICALLY SIGNED AND DATED WITHIN 36 MONTHS LETTERS FROM FAMILY MEMBERS WILL NOT BE ACCEPTED ). -LETTER OF INTRODUCTION -PROVIDE 2 ADDITIONAL REFERENCES DIFFERNT FROM LETTERS WRITTEN Letter of Introduction Letter(s) of Recommendation (Must be Physically Signed/dated within 36 months) Letter(s) of Reference (Or Letter of Recommendation. Must be Physically Signed/dated within 36 months) Resume EQUIVALENT TO THE COMPLETION OF THE TWELFTH GRADE POSSESION OF A CALIFORNIA DRIVER'S LICENSE MUST INCLUDE - RESUME - 2 LETTERS OF RECOMMENDATION/REFERENCE (PHYSICALLY SIGNED AND DATED WITHIN 36 MONTHS LETTERS FROM FAMILY MEMBERS WILL NOT BE ACCEPTED ). -LETTER OF INTRODUCTION -PROVIDE 2 ADDITIONAL REFERENCES DIFFERNT FROM LETTERS WRITTEN Letter of Introduction Letter(s) of Recommendation (Must be Physically Signed/dated within 36 months) Letter(s) of Reference (Or Letter of Recommendation. Must be Physically Signed/dated within 36 months) Resume Comments and Other Information FINGERPRINT CLEARANCE WILL BE REQUIRED AND CONVICTION RECORDS WILL BE CHECKED. COST OF FINGERPRINTING IS THE RESPONSIBILITY OF THE APPOINTEE. MUST PASS PRE-EMPLOYMENT PHYSICAL. SCHOOL DISTRICT WILL ASSUME RESPONSILBILTY. MUST PROVIDE PROOF OF BEING FREE FROM ACTIVE TUBERCULOSIS. MUST HAVE A PASSING SCORE ON WRITTEN TEST (CUSTODIAN & NUTRITION SERVICE CANDIDATES ONLY). MUST POSSESS OR OBTAIN FOOD HANDLER PERMIT (FOOD SERVICE CANDIDATES ONLY). ONLY THE MOST QUALIFIED APPLICANTS WILL BE CHOSEN. Comments and Other Information FINGERPRINT CLEARANCE WILL BE REQUIRED AND CONVICTION RECORDS WILL BE CHECKED. COST OF FINGERPRINTING IS THE RESPONSIBILITY OF THE APPOINTEE. MUST PASS PRE-EMPLOYMENT PHYSICAL. SCHOOL DISTRICT WILL ASSUME RESPONSILBILTY. MUST PROVIDE PROOF OF BEING FREE FROM ACTIVE TUBERCULOSIS. MUST HAVE A PASSING SCORE ON WRITTEN TEST (CUSTODIAN & NUTRITION SERVICE CANDIDATES ONLY). MUST POSSESS OR OBTAIN FOOD HANDLER PERMIT (FOOD SERVICE CANDIDATES ONLY). ONLY THE MOST QUALIFIED APPLICANTS WILL BE CHOSEN. Links Related To This Job View Other Job Desc. / Ess. Elem. CalPERS Links Not all postings qualify for CalPERS. Informational Only. CalPERS Retirement Benefits ADD TO WISHLIST VIEW JOB WISHLIST
Mar 26, 2024
Full time
Job Summary Job Summary Assist at various school sites within the positions of Custodian, Nutrition Service, Campus Monitor, and/or Instructional Associate. Job Description / Essential Elements: Print CLASSIFIED SUBSTITUTE POSITION OPPORTUNITIES: CUSTODIAN, CAMPUS MONITOR, NUTRITION SERVICES, INSTRUCTIONAL ASSOCIATE (Please read all descriptions) POSITION DESCRIPTION: GROUNDS/CUSTODIAN SUB PRIMARY FUNCTIONS: Under direct supervision, cares for and maintains lawns, trees, shrubs, flowers, etc; cleans classrooms, restrooms, cafeteria, gymnasium and other school facilities; cleans outside facilities, including walkways, buildings, etc. Sweeps, scrubs, mops, washes floors; vacuums rugs and carpets; dusts and polishes furniture and woodwork; empties and cleans waste receptacles; cleans restrooms; washes windows and walls; polishes metal work; takes care of equipment and materials; cleans kitchen and other cafeteria equipment; assists in moving and arranging furniture and equipment; setting up auditorium or classrooms for special events or meetings; makes minor non-technical repairs; replaces lights, adjusts shades or blinds; adjusts desks and other furniture; cleans venetian blinds; cleans and picks up paper on grounds and court areas; may perform basic grounds keeping and maintenance of landscaped areas; and performs other related duties and required. DIRECTLY RESPONSIBLE TO: Custodial Supervisor Grounds Duties: Hoes, weeds, and rakes lawn Waters various ground areas by hand or by operating the sprinkler system Hauls sand, dirt, sawdust, and straw - distributes as needed Sweeps and picks up paper and other debris from walks and driveways Assists in preparation and marking of athletic fields Performs other groundwork as required Custodian Duties: Clean classrooms, restrooms, showers, locker rooms, shops, cafeterias, gymnasiums, offices, and related facilities Sweeps, mops, scrubs, waxes, and polishes floors Vacuums rugs and carpets Dusts and polishes furniture and woodwork Empties and cleans waste receptacles Refills soap, towel and tissue dispensers Washes windows, walls, tables and benches Assists in moving and arranging furniture and equipment, and setting up buildings and rooms for meetings or special events Makes minor non-technical repairs Replaces lights Operates and adjusts heating and ventilating equipment Picks up papers and other debris on grounds and walks and disposes of such Raises and lowers flags and unlocks and locks doors and gates Performs special custodial work upon request Assists in the thorough cleaning and restoration of a school plant during school vacation Performs other related custodial duties as required POSITION DESCRIPTION: CAMPUS MONITOR SUB PRIMARY FUNCTIONS: Under general supervision, oversee school grounds, parking lots, restrooms and other contiguous areas; perform other supervisory work to maintain order and cleanliness on school property. DIRECTLY RESPONSIBLE TO: Principal or designee TYPICAL DUTIES AND RESPONSIBILITIES: Supervise student activities during the hours of assignment May supervise detention room or in-school suspension center May supervise students in the lunch area, during recess and during other school activities/programs Assist in maintaining grounds, eating areas, restrooms, and other parts of the campus in a clean condition Write referrals to principal or designee on misconduct of students Report all campus incidents and accidents to the principal or designee POSITION DESCRIPTION: FOOD SERVICE WORKER SUB PRIMARY FUNCTIONS: Prepares or assists in the preparation, cooking, and serving of a variety of foods in an elementary or secondary school food services program DIRECTLY RESPONSIBLE TO: Principal, Cafeteria Manager TYPICAL DUTIES AND RESPONSIBILITIES: Prepares or assists in the preparation of a variety of foods, including soups, sandwiches, salads, fruits, vegetables, breads and desserts following standardized recipes and menus, price schedules and portion controls, and in accordance with department work production standards Sets up food on serving lines and/or steam tables and serves meals or meal components Prepares and serves beverages Stores or disposes of excess food properly May accept money, tickets or tokens for foods and beverages served during the day Washes, sanitizes and stores dishes, tableware, and kitchen utensils; may be required to scrub counter, tables, and chairs, floors Operates and cleans all kitchen equipment, such as ranges, ovens, steamers, tilting skillets, mixers, choppers and dishwashing machines Assists with purchasing of food, inventory of supplies and maintenance of inventory Stores food and supplies in accordance with instructions, and assists in taking inventories Performs related duties as required KNOWLEDGE OF: Modern methods of preparing and serving soups, sandwiches, fruits, vegetables, salads, breads, and desserts in large quantities; and use and care of institutional kitchen equipment and utensils. Communicate effectively, orally and in writing POSITION DESCRIPTION: INSTRUCTIONAL ASSOCIATE SUB MAY WORK WITH GENERAL EDUCATION OR SPECIAL EDUCATION STUDENTS PRIMARY FUNCTIONS: Under supervision, assists, tutors, and trains students in a classroom or similar learning situation as instructed by a certificated teacher; performs a variety of supportive duties for teachers; performs lunch room, yard, restroom, and corridor supervision of students as assigned by the principal; may be assigned to assist students in computer lab or to school office to assist students, parents and to answer phones. DIRECTLY RESPONSIBLE TO: Classroom teacher or principal TYPICAL DUTIES AND RESPONSIBILITIES: Based upon specific instructions, assists the teacher in the operation of a classroom. Assists in the planning of procedures used in the teaching of specific programs. Monitors testing, assembles instructional materials, decorates classroom. May assist in the teaching of instructional programs, working with children on an individual basis or in small groups. May assist students in Computer Lab on an individual or a group basis. As assigned, supervises activities of children on the playground and maintains order. May perform routine clerical functions, i.e., duplicating materials, keeping records, correcting form tests and daily work. Assists with non-instructional duties as assigned. Assists with severely and mildly handicapped/disabled students with special and daily activities such as using restroom facilities or assist in loading and unloading of students from buses as assigned. Performs other duties as required. EXPERIENCE: Good general background and work history, including demonstrated experience in successfully working with children in a learning situation; basic knowledge of computers desirable KNOWLEDGE OF: Methods used in controlling and motivating children; psychology in the care and handling of children; familiarity with record-keeping, simple arithmetic, filing and record-keeping, and the general goals and purposes of public schools Requirements / Qualifications Requirements / Qualifications EQUIVALENT TO THE COMPLETION OF THE TWELFTH GRADE POSSESION OF A CALIFORNIA DRIVER'S LICENSE MUST INCLUDE - RESUME - 2 LETTERS OF RECOMMENDATION/REFERENCE (PHYSICALLY SIGNED AND DATED WITHIN 36 MONTHS LETTERS FROM FAMILY MEMBERS WILL NOT BE ACCEPTED ). -LETTER OF INTRODUCTION -PROVIDE 2 ADDITIONAL REFERENCES DIFFERNT FROM LETTERS WRITTEN Letter of Introduction Letter(s) of Recommendation (Must be Physically Signed/dated within 36 months) Letter(s) of Reference (Or Letter of Recommendation. Must be Physically Signed/dated within 36 months) Resume EQUIVALENT TO THE COMPLETION OF THE TWELFTH GRADE POSSESION OF A CALIFORNIA DRIVER'S LICENSE MUST INCLUDE - RESUME - 2 LETTERS OF RECOMMENDATION/REFERENCE (PHYSICALLY SIGNED AND DATED WITHIN 36 MONTHS LETTERS FROM FAMILY MEMBERS WILL NOT BE ACCEPTED ). -LETTER OF INTRODUCTION -PROVIDE 2 ADDITIONAL REFERENCES DIFFERNT FROM LETTERS WRITTEN Letter of Introduction Letter(s) of Recommendation (Must be Physically Signed/dated within 36 months) Letter(s) of Reference (Or Letter of Recommendation. Must be Physically Signed/dated within 36 months) Resume Comments and Other Information FINGERPRINT CLEARANCE WILL BE REQUIRED AND CONVICTION RECORDS WILL BE CHECKED. COST OF FINGERPRINTING IS THE RESPONSIBILITY OF THE APPOINTEE. MUST PASS PRE-EMPLOYMENT PHYSICAL. SCHOOL DISTRICT WILL ASSUME RESPONSILBILTY. MUST PROVIDE PROOF OF BEING FREE FROM ACTIVE TUBERCULOSIS. MUST HAVE A PASSING SCORE ON WRITTEN TEST (CUSTODIAN & NUTRITION SERVICE CANDIDATES ONLY). MUST POSSESS OR OBTAIN FOOD HANDLER PERMIT (FOOD SERVICE CANDIDATES ONLY). ONLY THE MOST QUALIFIED APPLICANTS WILL BE CHOSEN. Comments and Other Information FINGERPRINT CLEARANCE WILL BE REQUIRED AND CONVICTION RECORDS WILL BE CHECKED. COST OF FINGERPRINTING IS THE RESPONSIBILITY OF THE APPOINTEE. MUST PASS PRE-EMPLOYMENT PHYSICAL. SCHOOL DISTRICT WILL ASSUME RESPONSILBILTY. MUST PROVIDE PROOF OF BEING FREE FROM ACTIVE TUBERCULOSIS. MUST HAVE A PASSING SCORE ON WRITTEN TEST (CUSTODIAN & NUTRITION SERVICE CANDIDATES ONLY). MUST POSSESS OR OBTAIN FOOD HANDLER PERMIT (FOOD SERVICE CANDIDATES ONLY). ONLY THE MOST QUALIFIED APPLICANTS WILL BE CHOSEN. Links Related To This Job View Other Job Desc. / Ess. Elem. CalPERS Links Not all postings qualify for CalPERS. Informational Only. CalPERS Retirement Benefits ADD TO WISHLIST VIEW JOB WISHLIST
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 2032 ZIP Code: 52404 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Mar 26, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 2032 ZIP Code: 52404 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 3890 ZIP Code: 1760 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Mar 25, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 3890 ZIP Code: 1760 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive