SUMMARY Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager. ATTENDANCE REQUIREMENTS Non-exempt Status: May be required to work beyond normal working hours and on weekends and holidays when necessary. Subject to callback during any emergency. ACCOUNTABILITY Reports to Food Services Manager PRIDE VALUES P-PROFESSIONALISM The expertise, qualities and conduct that characterize a member of a profession" R-RESPECT A positive feeling of esteem for a person or other entity I-INTEGRITY Honesty and consistency to a set of values D-DILIGENCE Constant and earnest effort applied to perform a task or accomplish a goal XCELLENCE The quality or state of being outstanding or superior LICENSURE/CERTIFICATION/EDUCATION REQUIREMENTS A high school diploma or its equivalent preferred. OTHER TRAINING, SKILLS AND EXPERIENCE REQUIREMENTS On the job training is provided. ESSENTIAL SKILL/KNOWLEDGE FUNCTIONS Assists cook in preparing desserts or snacks for patients. Assists cook in preparation of meals. Carries trays to patients on halls. Cleans tables in the dining area after each meal. Helps with salads and desserts and other dishes. Assists with the pouring of juice, milk, water, and tea. Serves patients beverages, etc. Takes meals out to patients in dining area. Prepares between-meal nourishments (make sandwiches, etc.). Cleans work area at the end of shift and after meals, including sweeping and mopping. Removes garbage from kitchen areas and hoses out garbage containers. Complies with infection control policies in the work area. Scrapes dishes, washes dishes, pots and pans. Records freezer and walk-in refrigerator temperatures in accordance with established procedures. Checks stock as needed. Puts up stock in appropriate manner. Stores cleaning materials appropriately. Sets up tray line and performs tray line service. Follows diet orders and NPO diet orders. Offers menu substitutions and records them in accordance with procedural guidelines. Properly stores leftovers/opened food. Serves nourishments in accordance with procedural guidelines. Makes coffee/tea as requested. Follows procedures for serving associate meals. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine coffee/tea maker, steam table etc. Operates the dish machine, garbage disposal, mixer, blender, meat slicer and steamer. Operates coffee and tea maker. Follows standardized recipes. Uses serving equipment (ladle, spoon, scoops, etc.) Checks and records water temperature (dishwasher, pot and pan sink, etc.) Checks dishwasher with sanitizer strips. Checks chemical levels and replaces if needed. ESSENTIAL ADMINISTRATIVE FUNCTIONS Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently required reports. Attend and participate in continuing educational programs to keep abreast on changes in your field as well as to maintain current license/certification, as required. Attend and participate in mandatory in-services. Honor patients rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. Comply with Corporate Compliance Program. Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. Follow established safety regulations, to include fire protection/prevention, smoking regulations, infection control, etc. Follow established safety procedures when performing job tasks and/or working with equipment. Perform other related duties as necessary and as directed by supervisor. Comply with all Privacy and Security programs. ESSENTIAL GENERAL FUNCTIONS Attendance Punctuality Professional Appearance Communicates well with patients and family members providing warm and friendly greeting and an approachable attitude to family/visitors/patients and responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner. Qualifications PHYSICAL ACTIVITY REQUIREMENTS Primary Physical Requirements: Lift up to 10 lbs.: Frequently required when preparing various food items and using kitchen equipment, e.g., cutting five-pound hams on industrial-sized slicer. Lift 11 to 25 lbs.: Occasionally to frequently required when lifting kitchen equipment filled with soups or stews. Lift 26 to 40 lbs.: Occasionally to frequently required when lifting 50-pound bags of potatoes. May receive assistance on items over 25 pounds. Lift over 40 lbs.: Not required. Carry up to 10 lbs.: Frequently required when carrying various food items within the kitchen area. (5 to 20 feet). Carry 11 to 25 lbs.: Frequently required to carry filled pot from one burner to another (2 to 5 feet). Carry 26 to 40 lbs.: Frequently required in carrying 50-pound bags of potatoes up to 5 to 15 feet. (For loads over 25 pounds may receive assistance.) Carry over 40 lbs.: Not required. Reach above shoulder height: 4 feet. Reach at shoulder height: Frequently required while cooking. Reach below shoulder height: Frequently to constantly required while cleaning kitchen area. Push/Pull: 20 feet. Hand Manipulation: Grasping: Frequently to constantly required while cooking and preparing food. Fingering: Infrequently may be required if center bakes own bread. (kneading bread). Handling: Frequently required while cooking and preparing food. Torquing: Infrequently required when adjusting knobs on slicer. Other Physical Considerations: Twisting: Occasionally may occur while cooking. Bending: Occasionally may occur when required to clean lower shelves. Crawling: Not Required. Squatting: Occasionally may be required while cleaning or retrieving items from lower shelves. Kneeling: Not Required. Crouching: Not Required. Climbing: Occasionally required. Balancing: Occasionally. During an 8 hour day, Associate is required to: Consecutive Hours Total Hours Sit 0 0 Stand 2 4 Walk 1 2 Work Surface: Tile floors and metal or wood counters. Cognitive and Sensory Requirements: Talking: Necessary for communicating with others. Hearing: Necessary for taking instructions from others. Sight: Necessary for doing job correctly and effectively. Tasting & Smelling: Necessary for tasting quality of food products. EQUIPMENT USED Standard kitchen equipment, e.g., meat slicer, food processor, blender SUMMARY OF OCCUPATIONAL EXPOSURES Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious disease, air contaminants and hazardous chemicals. May be subject to hostile and emotionally upset patients, family members, associates and visitors. OTHER CONSIDERATIONS AND REQUIREMENTS This is primarily a standing position where an associate may be required to stand in one place for extended periods of time throughout an 8-hour day. Also exposed to extreme heat and cold. Drug-Free Workplace
Mar 26, 2024
Full time
SUMMARY Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager. ATTENDANCE REQUIREMENTS Non-exempt Status: May be required to work beyond normal working hours and on weekends and holidays when necessary. Subject to callback during any emergency. ACCOUNTABILITY Reports to Food Services Manager PRIDE VALUES P-PROFESSIONALISM The expertise, qualities and conduct that characterize a member of a profession" R-RESPECT A positive feeling of esteem for a person or other entity I-INTEGRITY Honesty and consistency to a set of values D-DILIGENCE Constant and earnest effort applied to perform a task or accomplish a goal XCELLENCE The quality or state of being outstanding or superior LICENSURE/CERTIFICATION/EDUCATION REQUIREMENTS A high school diploma or its equivalent preferred. OTHER TRAINING, SKILLS AND EXPERIENCE REQUIREMENTS On the job training is provided. ESSENTIAL SKILL/KNOWLEDGE FUNCTIONS Assists cook in preparing desserts or snacks for patients. Assists cook in preparation of meals. Carries trays to patients on halls. Cleans tables in the dining area after each meal. Helps with salads and desserts and other dishes. Assists with the pouring of juice, milk, water, and tea. Serves patients beverages, etc. Takes meals out to patients in dining area. Prepares between-meal nourishments (make sandwiches, etc.). Cleans work area at the end of shift and after meals, including sweeping and mopping. Removes garbage from kitchen areas and hoses out garbage containers. Complies with infection control policies in the work area. Scrapes dishes, washes dishes, pots and pans. Records freezer and walk-in refrigerator temperatures in accordance with established procedures. Checks stock as needed. Puts up stock in appropriate manner. Stores cleaning materials appropriately. Sets up tray line and performs tray line service. Follows diet orders and NPO diet orders. Offers menu substitutions and records them in accordance with procedural guidelines. Properly stores leftovers/opened food. Serves nourishments in accordance with procedural guidelines. Makes coffee/tea as requested. Follows procedures for serving associate meals. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine coffee/tea maker, steam table etc. Operates the dish machine, garbage disposal, mixer, blender, meat slicer and steamer. Operates coffee and tea maker. Follows standardized recipes. Uses serving equipment (ladle, spoon, scoops, etc.) Checks and records water temperature (dishwasher, pot and pan sink, etc.) Checks dishwasher with sanitizer strips. Checks chemical levels and replaces if needed. ESSENTIAL ADMINISTRATIVE FUNCTIONS Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently required reports. Attend and participate in continuing educational programs to keep abreast on changes in your field as well as to maintain current license/certification, as required. Attend and participate in mandatory in-services. Honor patients rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. Comply with Corporate Compliance Program. Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. Follow established safety regulations, to include fire protection/prevention, smoking regulations, infection control, etc. Follow established safety procedures when performing job tasks and/or working with equipment. Perform other related duties as necessary and as directed by supervisor. Comply with all Privacy and Security programs. ESSENTIAL GENERAL FUNCTIONS Attendance Punctuality Professional Appearance Communicates well with patients and family members providing warm and friendly greeting and an approachable attitude to family/visitors/patients and responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner. Qualifications PHYSICAL ACTIVITY REQUIREMENTS Primary Physical Requirements: Lift up to 10 lbs.: Frequently required when preparing various food items and using kitchen equipment, e.g., cutting five-pound hams on industrial-sized slicer. Lift 11 to 25 lbs.: Occasionally to frequently required when lifting kitchen equipment filled with soups or stews. Lift 26 to 40 lbs.: Occasionally to frequently required when lifting 50-pound bags of potatoes. May receive assistance on items over 25 pounds. Lift over 40 lbs.: Not required. Carry up to 10 lbs.: Frequently required when carrying various food items within the kitchen area. (5 to 20 feet). Carry 11 to 25 lbs.: Frequently required to carry filled pot from one burner to another (2 to 5 feet). Carry 26 to 40 lbs.: Frequently required in carrying 50-pound bags of potatoes up to 5 to 15 feet. (For loads over 25 pounds may receive assistance.) Carry over 40 lbs.: Not required. Reach above shoulder height: 4 feet. Reach at shoulder height: Frequently required while cooking. Reach below shoulder height: Frequently to constantly required while cleaning kitchen area. Push/Pull: 20 feet. Hand Manipulation: Grasping: Frequently to constantly required while cooking and preparing food. Fingering: Infrequently may be required if center bakes own bread. (kneading bread). Handling: Frequently required while cooking and preparing food. Torquing: Infrequently required when adjusting knobs on slicer. Other Physical Considerations: Twisting: Occasionally may occur while cooking. Bending: Occasionally may occur when required to clean lower shelves. Crawling: Not Required. Squatting: Occasionally may be required while cleaning or retrieving items from lower shelves. Kneeling: Not Required. Crouching: Not Required. Climbing: Occasionally required. Balancing: Occasionally. During an 8 hour day, Associate is required to: Consecutive Hours Total Hours Sit 0 0 Stand 2 4 Walk 1 2 Work Surface: Tile floors and metal or wood counters. Cognitive and Sensory Requirements: Talking: Necessary for communicating with others. Hearing: Necessary for taking instructions from others. Sight: Necessary for doing job correctly and effectively. Tasting & Smelling: Necessary for tasting quality of food products. EQUIPMENT USED Standard kitchen equipment, e.g., meat slicer, food processor, blender SUMMARY OF OCCUPATIONAL EXPOSURES Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious disease, air contaminants and hazardous chemicals. May be subject to hostile and emotionally upset patients, family members, associates and visitors. OTHER CONSIDERATIONS AND REQUIREMENTS This is primarily a standing position where an associate may be required to stand in one place for extended periods of time throughout an 8-hour day. Also exposed to extreme heat and cold. Drug-Free Workplace
Description JOB DESCRIPTION: Performs all food service staff level functions, as needed, in the support of various sections in the department. As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety. Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed. Gives input into disciplining and evaluating staff. Monitors staff compliance to department policies and procedures. Gives input into scheduling needs. Assists department leader in various supervisory functions; coordinates staff work activities, monitors and inspects work, monitors attendance and assists in addressing disciplinary problems as needed. Performs supervisory duties in the absence of the department leader. May assist with projects to ensure accurate and timely completion. Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position. The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager. He/she signs off that compliance has been attained. OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task. The trainer may also periodically assist with training in a computer classroom setting to demonstrate the use of software. Training on the rationale for diet modifications and the food items permitted on each diet modification may be provided in conjunction with a registered dietitian. Works with manager to formulate plan for professional development. Attends educational in-services as appropriate. Ensures staff adhere to Department of Health standards. Follows-up on customer complaints and attempts to resolve issues. Performs open and close activities. Assists manager in training staff on proper food service prep procedures, developing staff for advancement; including new hires. Conducts daily team huddles and assists leadership with planning staff meetings/ in-services. Performs all food service staff level functions, as scheduling and operational needs require, in the support of various sections in the department. Performs other related duties as required. MINIMUM QUALIFICATIONS: High school diploma or equivalent. Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred. Demonstrated skills in customer service, must be able to read, write, and communicate effectively. Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately. Must have basic computing skills and basic math skills. Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks. Food & Nutrition Services Lead Salary: $16.10 - $24.96/hour, The grade and salary of the position are based on specific criteria met within the qualifications of relevant experience, skills, performance and internal equity. This position is eligible for shift differentials.
Mar 20, 2024
Full time
Description JOB DESCRIPTION: Performs all food service staff level functions, as needed, in the support of various sections in the department. As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety. Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed. Gives input into disciplining and evaluating staff. Monitors staff compliance to department policies and procedures. Gives input into scheduling needs. Assists department leader in various supervisory functions; coordinates staff work activities, monitors and inspects work, monitors attendance and assists in addressing disciplinary problems as needed. Performs supervisory duties in the absence of the department leader. May assist with projects to ensure accurate and timely completion. Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position. The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager. He/she signs off that compliance has been attained. OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task. The trainer may also periodically assist with training in a computer classroom setting to demonstrate the use of software. Training on the rationale for diet modifications and the food items permitted on each diet modification may be provided in conjunction with a registered dietitian. Works with manager to formulate plan for professional development. Attends educational in-services as appropriate. Ensures staff adhere to Department of Health standards. Follows-up on customer complaints and attempts to resolve issues. Performs open and close activities. Assists manager in training staff on proper food service prep procedures, developing staff for advancement; including new hires. Conducts daily team huddles and assists leadership with planning staff meetings/ in-services. Performs all food service staff level functions, as scheduling and operational needs require, in the support of various sections in the department. Performs other related duties as required. MINIMUM QUALIFICATIONS: High school diploma or equivalent. Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred. Demonstrated skills in customer service, must be able to read, write, and communicate effectively. Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately. Must have basic computing skills and basic math skills. Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks. Food & Nutrition Services Lead Salary: $16.10 - $24.96/hour, The grade and salary of the position are based on specific criteria met within the qualifications of relevant experience, skills, performance and internal equity. This position is eligible for shift differentials.
California Department of Education
Concord, California
Mt. Diablo Unified School District Food & Nutrition Services Assistant Summary Definition Under general supervision, the job of the Food & Nutrition Services Assistant is to support the food service activities at assigned locations with specific responsibilities preparing, assisting in cooking, and serving food items to students and/or school personnel, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. Maintains kitchens in a safe and sanitary condition. Directly Responsible To Food & Nutrition Services Area Supervisor. Work guided and directed by Food & Nutrition Services Lead Food Service Worker. Example of Duties E: Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements). Acts as cashier for the purpose of ensuring accurate completion of all cashier processes. E Sets up, prepares, and breaks down serving areas in cafeteria, grab n go lines, mobile carts, or satellite locations on campus for the purpose of serving meals to students and staff. E Assists in the cooking and preparation of food for the purpose of ensuring effective menu implementation. Assembles main entrees, vegetables, salads, dressings, breads, etc., utilizing menus and recipes prepared by staff for the purpose of producing meals according to menu plan. Cleans kitchen, utensils, dishes, equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions. E Load and unload meals for the purpose of serving meals to students and staff. E Provides assistance with nutrition processes (e.g. daily record keeping, meal counts, production records, food and refrigerator/freezer temperature monitoring, quantity and quality of food inventory, cleanliness of equipment, cleanliness of preparation and serving areas, food preparation and serving, reporting equipment operating problems and other kitchen issues to Lead Food Service Worker, etc.) for the purpose of ensuring implementation of daily processes and all nutrition service requirements. E Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner. Reports safety issues in kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Attends unit meetings within the work day, for the purpose of gathering information required to perform job functions. Performs other related duties as assigned. DESIRABLE QUALIFICATIONS Skills Perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include: Adhere to food production processes Communicate effectively with others Completing tasks in a timely manner Preparing and maintaining accurate records Operate standard office equipment and commercial kitchen equipment Pertinent software applications Applying assessment instruments Knowledge Perform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include: Beginning understanding of the Culinary Arts/food preparation Understand complex multi-step written and oral instructions Knowledge of Production kitchen operation Knowledge in scale reading Food safety practices and procedures Food Production timelines Health standards and hazards Ability To be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily preform the functions of the job include: Operate equipment using a variety of standardized methods Work with a variety of individuals Problem solving to identify issues and create action plans Working as part of a team Adapting to changing work priorities Meeting deadlines and schedules Organizing tasks Working with frequent interruptions Responsibility Responsibilities include; working under general supervision using standardized routines. Work Environment/Physical Demands The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to SO lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required. Hazards Exposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments. Licenses and Certificates A valid California Driver's License (Preferred) CA ServSafe Food Handling Certification (Preferred) Experience Job related experience with increase levels of responsibility is desired. Education (Minimum) High School Diploma or equivalent Board Approval Expected: 1-18-23 Salary Range: 355 Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
Mt. Diablo Unified School District Food & Nutrition Services Assistant Summary Definition Under general supervision, the job of the Food & Nutrition Services Assistant is to support the food service activities at assigned locations with specific responsibilities preparing, assisting in cooking, and serving food items to students and/or school personnel, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. Maintains kitchens in a safe and sanitary condition. Directly Responsible To Food & Nutrition Services Area Supervisor. Work guided and directed by Food & Nutrition Services Lead Food Service Worker. Example of Duties E: Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements). Acts as cashier for the purpose of ensuring accurate completion of all cashier processes. E Sets up, prepares, and breaks down serving areas in cafeteria, grab n go lines, mobile carts, or satellite locations on campus for the purpose of serving meals to students and staff. E Assists in the cooking and preparation of food for the purpose of ensuring effective menu implementation. Assembles main entrees, vegetables, salads, dressings, breads, etc., utilizing menus and recipes prepared by staff for the purpose of producing meals according to menu plan. Cleans kitchen, utensils, dishes, equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions. E Load and unload meals for the purpose of serving meals to students and staff. E Provides assistance with nutrition processes (e.g. daily record keeping, meal counts, production records, food and refrigerator/freezer temperature monitoring, quantity and quality of food inventory, cleanliness of equipment, cleanliness of preparation and serving areas, food preparation and serving, reporting equipment operating problems and other kitchen issues to Lead Food Service Worker, etc.) for the purpose of ensuring implementation of daily processes and all nutrition service requirements. E Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner. Reports safety issues in kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Attends unit meetings within the work day, for the purpose of gathering information required to perform job functions. Performs other related duties as assigned. DESIRABLE QUALIFICATIONS Skills Perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include: Adhere to food production processes Communicate effectively with others Completing tasks in a timely manner Preparing and maintaining accurate records Operate standard office equipment and commercial kitchen equipment Pertinent software applications Applying assessment instruments Knowledge Perform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include: Beginning understanding of the Culinary Arts/food preparation Understand complex multi-step written and oral instructions Knowledge of Production kitchen operation Knowledge in scale reading Food safety practices and procedures Food Production timelines Health standards and hazards Ability To be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily preform the functions of the job include: Operate equipment using a variety of standardized methods Work with a variety of individuals Problem solving to identify issues and create action plans Working as part of a team Adapting to changing work priorities Meeting deadlines and schedules Organizing tasks Working with frequent interruptions Responsibility Responsibilities include; working under general supervision using standardized routines. Work Environment/Physical Demands The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to SO lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required. Hazards Exposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments. Licenses and Certificates A valid California Driver's License (Preferred) CA ServSafe Food Handling Certification (Preferred) Experience Job related experience with increase levels of responsibility is desired. Education (Minimum) High School Diploma or equivalent Board Approval Expected: 1-18-23 Salary Range: 355 Requirements / Qualifications Requirements / Qualifications
JOB DESCRIPTION: Performs all food service staff level functions, as needed, in the support of various sections in the department. As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety. Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed. Gives input into disciplining and evaluating staff. Monitors staff compliance to department policies and procedures. Gives input into scheduling needs. Assists department leader in various supervisory functions; coordinates staff work activities, monitors and inspects work, monitors attendance and assists in addressing disciplinary problems as needed. Performs supervisory duties in the absence of the department leader. May assist with projects to ensure accurate and timely completion. Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position. The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager. He/she signs off that compliance has been attained. OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task. The trainer may also periodically assist with training in a computer classroom setting to demonstrate the use of software. Training on the rationale for diet modifications and the food items permitted on each diet modification may be provided in conjunction with a registered dietitian. Works with manager to formulate plan for professional development. Attends educational in-services as appropriate. Ensures staff adhere to Department of Health standards. Follows-up on customer complaints and attempts to resolve issues. Performs open and close activities. Assists manager in training staff on proper food service prep procedures, developing staff for advancement; including new hires. Conducts daily team huddles and assists leadership with planning staff meetings/ in-services. Performs all food service staff level functions, as scheduling and operational needs require, in the support of various sections in the department. Performs other related duties as required. MINIMUM QUALIFICATIONS: High school diploma or equivalent. Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred. Demonstrated skills in customer service, must be able to read, write, and communicate effectively. Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately. Must have basic computing skills and basic math skills. Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks. Food & Nutrition Services Lead Salary: $16.10 - $24.96/hour, The grade and salary of the position are based on specific criteria met within the qualifications of relevant experience, skills, performance and internal equity. This position is eligible for shift differentials.
Mar 10, 2024
Full time
JOB DESCRIPTION: Performs all food service staff level functions, as needed, in the support of various sections in the department. As directed and in partnership with department leadership, oversees the daily shift operation of the various sections such as, patient dining services, retail/catering operations including cash handling, food production, inventory/receiving, storing and issuing, sanitation and safety. Gives daily work assignments to staff based on staffing schedule and daily needs, trains as needed. Gives input into disciplining and evaluating staff. Monitors staff compliance to department policies and procedures. Gives input into scheduling needs. Assists department leader in various supervisory functions; coordinates staff work activities, monitors and inspects work, monitors attendance and assists in addressing disciplinary problems as needed. Performs supervisory duties in the absence of the department leader. May assist with projects to ensure accurate and timely completion. Some positions in this classification may be focused primarily on providing on the job (OJT) training for new or existing dining service associates, food and nutrition associates or related positions while also performing the primary duties of a dining service associate, food and nutrition associate or related position. The incumbent provides input to the manager into the development of competencies and learning experiences to support OTJ training, ensures that the required learning experiences are provided in a scheduled and organized manner, evaluates the performance of each trainee against the competencies and reports trainee progress toward compliance to the supervisor or manager. He/she signs off that compliance has been attained. OTJ training is provided in the actual work space to which the trainee is assigned with the trainer working directly with the trainee by modeling each process, shadowing and providing feedback as the trainee performs the task. The trainer may also periodically assist with training in a computer classroom setting to demonstrate the use of software. Training on the rationale for diet modifications and the food items permitted on each diet modification may be provided in conjunction with a registered dietitian. Works with manager to formulate plan for professional development. Attends educational in-services as appropriate. Ensures staff adhere to Department of Health standards. Follows-up on customer complaints and attempts to resolve issues. Performs open and close activities. Assists manager in training staff on proper food service prep procedures, developing staff for advancement; including new hires. Conducts daily team huddles and assists leadership with planning staff meetings/ in-services. Performs all food service staff level functions, as scheduling and operational needs require, in the support of various sections in the department. Performs other related duties as required. MINIMUM QUALIFICATIONS: High school diploma or equivalent. Must have 2 years call center experience or 2 years food service with one year of healthcare food services experience preferred. Demonstrated skills in customer service, must be able to read, write, and communicate effectively. Demonstrates critical thinking by making sound judgments while quickly processing information, problem solving and prioritizing needs appropriately. Must have basic computing skills and basic math skills. Must maintain Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks. Food & Nutrition Services Lead Salary: $16.10 - $24.96/hour, The grade and salary of the position are based on specific criteria met within the qualifications of relevant experience, skills, performance and internal equity. This position is eligible for shift differentials.
POSITION SUMMARYThe purpose of this position is to interact with our guests and ensure they have a great experience when dining in the restaurant. Restaurant Servers are responsible for positive guest interactions while serving guests in a friendly and efficient manner. RESPONSIBILITIES Staying updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items. Direct customers to their tables, presenting menus, suggesting dishes, assisting in drink selection, informing customers about food preparation details, communicating specific customer needs to the cooks. Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses. Prepare mixed drinks for service to your customers table. Obtaining revenues, issuing receipts, accepting payments, returning the change. Greet all guests and owners warmly with an appropriate greeting. Adhere to grooming and appearance standards consistently. Understands and can communicate products and services available at O&H. Knowledge of all bar equipment, Easy Bar System, and use of POS system. Able to handle situations that may arise due to intoxication. Ability to communicate with all departments and fellow employees. Knowledge of sanitation and health department regulations for safe handling of alcohol Through achievement of performance goals and both verbal and documented expectations. Thoroughly following departmental and company procedures Balanced paperwork at the end of the shift Complete side work and other duties as assigned.MISCELLANEOUS Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and customer service skills. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment while meeting deadlines. Accuracy in completing assigned duties, paperwork, and reports. QUALIFICATIONS High School Diploma or GED. Must be able to understand direction and communicate in English. One year previous food & beverage experience in a high volume restaurant MENTAL & PHYSICAL DEMANDS & WORK ENVIRONMENT Must possess strong interpersonal, written, and oral communication skills. Must demonstrate a proven track record of providing outstanding guest service. Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests, casino departments, and fellow team members.The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing O Kneeling O Reaching F Walking C Balancing C Crouching NP Handling C Sitting NP Stooping O Crawling NP Feeling O Tasting/Smelling C Field of Vision C Near Vision C Talking F Depth Perception C Color Vision NP Far Vision F Pushing/Pulling F Lifting up to 60 lbs. O Vision Focus C Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather NP Kitchen C Moving Parts O Vibrations NP Extreme Cold NP Restaurant C Electricity NP Bright Lights Extreme Heat NP Casino O Toxic Chemicals NP Noise C Wet or Humid NP Office NP Other: NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Mar 27, 2024
Full time
POSITION SUMMARYThe purpose of this position is to interact with our guests and ensure they have a great experience when dining in the restaurant. Restaurant Servers are responsible for positive guest interactions while serving guests in a friendly and efficient manner. RESPONSIBILITIES Staying updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items. Direct customers to their tables, presenting menus, suggesting dishes, assisting in drink selection, informing customers about food preparation details, communicating specific customer needs to the cooks. Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses. Prepare mixed drinks for service to your customers table. Obtaining revenues, issuing receipts, accepting payments, returning the change. Greet all guests and owners warmly with an appropriate greeting. Adhere to grooming and appearance standards consistently. Understands and can communicate products and services available at O&H. Knowledge of all bar equipment, Easy Bar System, and use of POS system. Able to handle situations that may arise due to intoxication. Ability to communicate with all departments and fellow employees. Knowledge of sanitation and health department regulations for safe handling of alcohol Through achievement of performance goals and both verbal and documented expectations. Thoroughly following departmental and company procedures Balanced paperwork at the end of the shift Complete side work and other duties as assigned.MISCELLANEOUS Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and customer service skills. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment while meeting deadlines. Accuracy in completing assigned duties, paperwork, and reports. QUALIFICATIONS High School Diploma or GED. Must be able to understand direction and communicate in English. One year previous food & beverage experience in a high volume restaurant MENTAL & PHYSICAL DEMANDS & WORK ENVIRONMENT Must possess strong interpersonal, written, and oral communication skills. Must demonstrate a proven track record of providing outstanding guest service. Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests, casino departments, and fellow team members.The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing O Kneeling O Reaching F Walking C Balancing C Crouching NP Handling C Sitting NP Stooping O Crawling NP Feeling O Tasting/Smelling C Field of Vision C Near Vision C Talking F Depth Perception C Color Vision NP Far Vision F Pushing/Pulling F Lifting up to 60 lbs. O Vision Focus C Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather NP Kitchen C Moving Parts O Vibrations NP Extreme Cold NP Restaurant C Electricity NP Bright Lights Extreme Heat NP Casino O Toxic Chemicals NP Noise C Wet or Humid NP Office NP Other: NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Company: US6469 Sysco Payroll, Division of Sysco Resources Services, LLC Zip Code: 33823 Minimum Level of Education: High School or Equivalent Minimum Years of Experience: 10+ Years Employment Type: Full Time Travel Percentage: COMPENSATION INFORMATION: The pay range provided is not indicative of Sysco's actual pay range but is merely algorithmic and provided for generalized comparison. Factors that may be used to determine rate of pay include specific skills, work location, work experience and other individualized factors JOB SUMMARY Develop and direct Food Safety & Quality Assurance (FSQA) support/evaluation programs and inspection/audit procedures to ensure compliance of products and processes to corporate and regulatory requirements at a Sysco Specialty Meat and/or Seafood Company with multiple shift operations or over multiple facilities within a region. Participate with Sysco Specialty Meat Company (SSMC) and/or Sysco Specialty Seafood Company (SSSC) personnel (some companies have combined seafood and meat operations) in the ongoing development, improvement and support of new and existing product quality and FSQA processes including supplier and customer interaction on FSQA matters. The incumbent will manage FSQA execution of source supplier approval, product sourcing functions, produced products, plant sanitation and FSQA related regulatory interaction for the company. RESPONSIBILITIES Develop, lead, direct, update, reassessment, verification and periodic validation of FSQA programs including HACCP Program, Sanitation Standard Operating Procedures, Pest Control, Good Manufacturing Practices, Approved Supplier Program, Foreign Material Control, Plant Sanitation, Chemical Control, Product Quality Assurance, FSQA Customer Complaints, Food Defense and Security Direct Employee Training of FSQA Programs, Policies, and Procedures Direct Recall and Traceability Programs including Mock Recalls Direct Independent FSQA Audit Program - SQF Audits Assist when necessary for product evaluations, plant visits, and supplier/customer communication to assist other staff members. Assist as needed in any manner capable of during emergencies the plant President or General Manager determines are paramount to the business. QUALIFICATIONS Education High school diploma or equivalent; Bachelor's degree in Animal Science, Food Science or Biological Science from four-year college or university Masters degree or higher preferred Experience 5-10 years meat and/or seafood industry (as appropriate) FSQA Management experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate) acceptable instead of a degree. A minimum of three to five years FSQA management with additional R&D(research and development) or production-operations in a meat and/or seafood processing environment being ideal (combined experience preferred). Professional Skills Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Demonstrate the ability to write reports, business correspondence, and procedure manuals, as well as to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals, can compute rate, ratio, and percent and draw and interpret bar graphs. Demonstrate the ability to define problems, collect data, establish facts, and draw valid conclusions. Demonstrate the ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Ability to use personal computer, lab equipment, food preparation equipment and office communication equipment. Certifications, Licenses and/or Registrations Valid driver's license. SQF Practitioner or equivalent GFSI scheme experience, Meat and/or Seafood HACCP Certified (as appropriate) Physical Demands Regularly required to talk or hear. Frequently is required to use hands to finger, handle, or feel objects, tools, or controls. Occasionally required to stand; walk; sit; reach with hands and arms; stoop, kneel, crouch, or crawl; and taste or smell. Occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Plant audits and inspections may require lifting of products up to 100 pounds and inspection requires working in a production environment on a moving line, lifting cartons, and visual inspection. Corrected vision required for sensory analysis to identify color, clarity. Warehouse and plant audit require close and distance vision to judge GMPs; peripheral vision and depth perception mandatory for safety. Work Environment While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles. Occasionally works near mechanical parts and in high, precarious places and is occasionally exposed to wet and/or humid conditions, extreme cold, and risk of radiation. The noise level in the work environment is usually moderate. Plant audits/inspections and working at remote in-transit processing facilities and Sysco Operating Companies contain both moderate/loud noise and exposure to fumes and mechanical hazards. BENEFITS INFORMATION: For information on Sysco's Benefits, please visit OVERVIEW: Sysco is the global leader in foodservice distribution. With over 71,000 colleagues and a fleet of over 13,000 vehicles, Sysco operates approximately 333 distribution facilities worldwide and serves more than 700,000 customer locations. We offer our colleagues the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We're looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service. AFFIRMATIVE ACTION STATEMENT: Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates.
Mar 25, 2024
Full time
Company: US6469 Sysco Payroll, Division of Sysco Resources Services, LLC Zip Code: 33823 Minimum Level of Education: High School or Equivalent Minimum Years of Experience: 10+ Years Employment Type: Full Time Travel Percentage: COMPENSATION INFORMATION: The pay range provided is not indicative of Sysco's actual pay range but is merely algorithmic and provided for generalized comparison. Factors that may be used to determine rate of pay include specific skills, work location, work experience and other individualized factors JOB SUMMARY Develop and direct Food Safety & Quality Assurance (FSQA) support/evaluation programs and inspection/audit procedures to ensure compliance of products and processes to corporate and regulatory requirements at a Sysco Specialty Meat and/or Seafood Company with multiple shift operations or over multiple facilities within a region. Participate with Sysco Specialty Meat Company (SSMC) and/or Sysco Specialty Seafood Company (SSSC) personnel (some companies have combined seafood and meat operations) in the ongoing development, improvement and support of new and existing product quality and FSQA processes including supplier and customer interaction on FSQA matters. The incumbent will manage FSQA execution of source supplier approval, product sourcing functions, produced products, plant sanitation and FSQA related regulatory interaction for the company. RESPONSIBILITIES Develop, lead, direct, update, reassessment, verification and periodic validation of FSQA programs including HACCP Program, Sanitation Standard Operating Procedures, Pest Control, Good Manufacturing Practices, Approved Supplier Program, Foreign Material Control, Plant Sanitation, Chemical Control, Product Quality Assurance, FSQA Customer Complaints, Food Defense and Security Direct Employee Training of FSQA Programs, Policies, and Procedures Direct Recall and Traceability Programs including Mock Recalls Direct Independent FSQA Audit Program - SQF Audits Assist when necessary for product evaluations, plant visits, and supplier/customer communication to assist other staff members. Assist as needed in any manner capable of during emergencies the plant President or General Manager determines are paramount to the business. QUALIFICATIONS Education High school diploma or equivalent; Bachelor's degree in Animal Science, Food Science or Biological Science from four-year college or university Masters degree or higher preferred Experience 5-10 years meat and/or seafood industry (as appropriate) FSQA Management experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate) acceptable instead of a degree. A minimum of three to five years FSQA management with additional R&D(research and development) or production-operations in a meat and/or seafood processing environment being ideal (combined experience preferred). Professional Skills Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Demonstrate the ability to write reports, business correspondence, and procedure manuals, as well as to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals, can compute rate, ratio, and percent and draw and interpret bar graphs. Demonstrate the ability to define problems, collect data, establish facts, and draw valid conclusions. Demonstrate the ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Ability to use personal computer, lab equipment, food preparation equipment and office communication equipment. Certifications, Licenses and/or Registrations Valid driver's license. SQF Practitioner or equivalent GFSI scheme experience, Meat and/or Seafood HACCP Certified (as appropriate) Physical Demands Regularly required to talk or hear. Frequently is required to use hands to finger, handle, or feel objects, tools, or controls. Occasionally required to stand; walk; sit; reach with hands and arms; stoop, kneel, crouch, or crawl; and taste or smell. Occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Plant audits and inspections may require lifting of products up to 100 pounds and inspection requires working in a production environment on a moving line, lifting cartons, and visual inspection. Corrected vision required for sensory analysis to identify color, clarity. Warehouse and plant audit require close and distance vision to judge GMPs; peripheral vision and depth perception mandatory for safety. Work Environment While performing the duties of this job, the employee is frequently exposed to fumes or airborne particles. Occasionally works near mechanical parts and in high, precarious places and is occasionally exposed to wet and/or humid conditions, extreme cold, and risk of radiation. The noise level in the work environment is usually moderate. Plant audits/inspections and working at remote in-transit processing facilities and Sysco Operating Companies contain both moderate/loud noise and exposure to fumes and mechanical hazards. BENEFITS INFORMATION: For information on Sysco's Benefits, please visit OVERVIEW: Sysco is the global leader in foodservice distribution. With over 71,000 colleagues and a fleet of over 13,000 vehicles, Sysco operates approximately 333 distribution facilities worldwide and serves more than 700,000 customer locations. We offer our colleagues the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We're looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service. AFFIRMATIVE ACTION STATEMENT: Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates.
Chartwells K12 We are hiring immediately for an on call CASHIER/FOOD SERVICE WORKER position. Location: West Branch-Rose City Schools - 147 State Street, West Branch, MI 48661 Note: online applications accepted only. Schedule: On call schedule. Days may vary, 10:00 am - 2:00 pm. More details upon interview. Requirement: Previous customer service experience is preferred but not required. Starting pay: $12.00 per hour Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit. Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders. Performs cashier duties using the POS system. Perform general cleaning duties; removes trash and garbage to designated areas. Provides service in all retail areas, including cashiering and line serving. Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift. Inventories and restocks supplies and food products. Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits. Serves hot and cold items to customers. Sets up items for purchase on daily basis. Keeps refrigerator stocked and product rotated using the first in, first out rule. Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Performs other duties as assigned. Associates at Chartwells K-12are offered many fantastic benefits. Both full-time and part-time positions offer the followingbenefits to associates: Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.For Los Angeles, New York, and San Francisco applicants: We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.
Mar 23, 2024
Full time
Chartwells K12 We are hiring immediately for an on call CASHIER/FOOD SERVICE WORKER position. Location: West Branch-Rose City Schools - 147 State Street, West Branch, MI 48661 Note: online applications accepted only. Schedule: On call schedule. Days may vary, 10:00 am - 2:00 pm. More details upon interview. Requirement: Previous customer service experience is preferred but not required. Starting pay: $12.00 per hour Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit. Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders. Performs cashier duties using the POS system. Perform general cleaning duties; removes trash and garbage to designated areas. Provides service in all retail areas, including cashiering and line serving. Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift. Inventories and restocks supplies and food products. Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits. Serves hot and cold items to customers. Sets up items for purchase on daily basis. Keeps refrigerator stocked and product rotated using the first in, first out rule. Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Performs other duties as assigned. Associates at Chartwells K-12are offered many fantastic benefits. Both full-time and part-time positions offer the followingbenefits to associates: Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.For Los Angeles, New York, and San Francisco applicants: We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.
Description Job Schedule: Per Diem Standard Hours: 1 Job Shift: Shift 1 Shift Details: Variable Shift - Alternating Weekends and Holidays Work where every moment matters. Every day, over 30,000 Hartford HealthCare colleagues come to work with one thing in common: Pride in what we do, knowing every moment matters here. We invite you to become part of Connecticut's most comprehensive healthcare network. Charlotte Hungerford Hospital is a 122-bed, general acute care community hospital located in Torrington, Connecticut, that serves as a regional health care resource for the 100,000 residents of Litchfield County and Northwest Connecticut. CHH offers personalized attention from an expert team of caregivers and physicians that utilize advanced technology and clinical partnerships in a convenient, safe and comfortable patient environment. Job Summary Provides routine support services such as preparing patient trays, assisting with food preparation, replenishing supplies, washing dishes, and operating equipment in the cafeteria such as the cash register, cash handling, and/or patient tray service areas. Maintains proper sanitation of food service areas and equipment and adheres to stringent food handling procedures. Performs assigned routine food service tasks in a specific area under close supervision to meet food service demands. Prepares patient trays Assists with food preparation Replenishes supplies Washes dishes and equipment Serves food Delivers patient trays Operates kitchen and cafeteria equipment such as a turbo chef, panini machine, pizza oven, cash register and dish machine. Assists in the serving of hot and cold food and handles such food according to strict procedures and departmental codes to avoid contamination. Attends and participates in departmental meetings and in-services to promote continuous improvement for self and the department. Perform other related duties as required. Qualifications Must be able to read, write and speak English Basic math skills Wears appropriate shoes and PPE (gloves) in all food service areas to avoid injury High School Diploma or GED preferred We take great care of careers. With locations around the state, Hartford HealthCare offers exciting opportunities for career development and growth. Here, you are part of an organization on the cutting edge - helping to bring new technologies, breakthrough treatments and community education to countless men, women and children. We know that a thriving organization starts with thriving employees we provide a competitive benefits program designed to ensure work/life balance. Every moment matters. And this is your moment.
Mar 18, 2024
Full time
Description Job Schedule: Per Diem Standard Hours: 1 Job Shift: Shift 1 Shift Details: Variable Shift - Alternating Weekends and Holidays Work where every moment matters. Every day, over 30,000 Hartford HealthCare colleagues come to work with one thing in common: Pride in what we do, knowing every moment matters here. We invite you to become part of Connecticut's most comprehensive healthcare network. Charlotte Hungerford Hospital is a 122-bed, general acute care community hospital located in Torrington, Connecticut, that serves as a regional health care resource for the 100,000 residents of Litchfield County and Northwest Connecticut. CHH offers personalized attention from an expert team of caregivers and physicians that utilize advanced technology and clinical partnerships in a convenient, safe and comfortable patient environment. Job Summary Provides routine support services such as preparing patient trays, assisting with food preparation, replenishing supplies, washing dishes, and operating equipment in the cafeteria such as the cash register, cash handling, and/or patient tray service areas. Maintains proper sanitation of food service areas and equipment and adheres to stringent food handling procedures. Performs assigned routine food service tasks in a specific area under close supervision to meet food service demands. Prepares patient trays Assists with food preparation Replenishes supplies Washes dishes and equipment Serves food Delivers patient trays Operates kitchen and cafeteria equipment such as a turbo chef, panini machine, pizza oven, cash register and dish machine. Assists in the serving of hot and cold food and handles such food according to strict procedures and departmental codes to avoid contamination. Attends and participates in departmental meetings and in-services to promote continuous improvement for self and the department. Perform other related duties as required. Qualifications Must be able to read, write and speak English Basic math skills Wears appropriate shoes and PPE (gloves) in all food service areas to avoid injury High School Diploma or GED preferred We take great care of careers. With locations around the state, Hartford HealthCare offers exciting opportunities for career development and growth. Here, you are part of an organization on the cutting edge - helping to bring new technologies, breakthrough treatments and community education to countless men, women and children. We know that a thriving organization starts with thriving employees we provide a competitive benefits program designed to ensure work/life balance. Every moment matters. And this is your moment.
Work where every moment matters. Every day, over 30,000 Hartford HealthCare colleagues come to work with one thing in common: Pride in what we do, knowing every moment matters here. We invite you to become part of Connecticut's most comprehensive healthcare network. Charlotte Hungerford Hospital is a 122-bed, general acute care community hospital located in Torrington, Connecticut, that serves as a regional health care resource for the 100,000 residents of Litchfield County and Northwest Connecticut. CHH offers personalized attention from an expert team of caregivers and physicians that utilize advanced technology and clinical partnerships in a convenient, safe and comfortable patient environment. Job Summary Provides routine support services such as preparing patient trays, assisting with food preparation, replenishing supplies, washing dishes, and operating equipment in the cafeteria such as the cash register, cash handling, and/or patient tray service areas. Maintains proper sanitation of food service areas and equipment and adheres to stringent food handling procedures. Performs assigned routine food service tasks in a specific area under close supervision to meet food service demands. o Prepares patient trays o Assists with food preparation o Replenishes supplies o Washes dishes and equipment o Serves food o Delivers patient trays Operates kitchen and cafeteria equipment such as a turbo chef, panini machine, pizza oven, cash register and dish machine. Assists in the serving of hot and cold food and handles such food according to strict procedures and departmental codes to avoid contamination. Attends and participates in departmental meetings and in-services to promote continuous improvement for self and the department. Perform other related duties as required. Must be able to read, write and speak English Basic math skills Wears appropriate shoes and PPE (gloves) in all food service areas to avoid injury High School Diploma or GED /preferred/ We take great care of careers. With locations around the state, Hartford HealthCare offers exciting opportunities for career development and growth. Here, you are part of an organization on the cutting edge - helping to bring new technologies, breakthrough treatments and community education to countless men, women and children. We know that a thriving organization starts with thriving employees we provide a competitive benefits program designed to ensure work/life balance. Every moment matters. And this is your moment . Job: Food Services / Dietary Organization: Charlotte Hungerford Hospital Title: Food Service Aide (Per Diem) - Food and Nutrition Location: Connecticut-Torrington-Charlotte Hungerford Hospital (10115) Requisition ID:
Mar 18, 2024
Full time
Work where every moment matters. Every day, over 30,000 Hartford HealthCare colleagues come to work with one thing in common: Pride in what we do, knowing every moment matters here. We invite you to become part of Connecticut's most comprehensive healthcare network. Charlotte Hungerford Hospital is a 122-bed, general acute care community hospital located in Torrington, Connecticut, that serves as a regional health care resource for the 100,000 residents of Litchfield County and Northwest Connecticut. CHH offers personalized attention from an expert team of caregivers and physicians that utilize advanced technology and clinical partnerships in a convenient, safe and comfortable patient environment. Job Summary Provides routine support services such as preparing patient trays, assisting with food preparation, replenishing supplies, washing dishes, and operating equipment in the cafeteria such as the cash register, cash handling, and/or patient tray service areas. Maintains proper sanitation of food service areas and equipment and adheres to stringent food handling procedures. Performs assigned routine food service tasks in a specific area under close supervision to meet food service demands. o Prepares patient trays o Assists with food preparation o Replenishes supplies o Washes dishes and equipment o Serves food o Delivers patient trays Operates kitchen and cafeteria equipment such as a turbo chef, panini machine, pizza oven, cash register and dish machine. Assists in the serving of hot and cold food and handles such food according to strict procedures and departmental codes to avoid contamination. Attends and participates in departmental meetings and in-services to promote continuous improvement for self and the department. Perform other related duties as required. Must be able to read, write and speak English Basic math skills Wears appropriate shoes and PPE (gloves) in all food service areas to avoid injury High School Diploma or GED /preferred/ We take great care of careers. With locations around the state, Hartford HealthCare offers exciting opportunities for career development and growth. Here, you are part of an organization on the cutting edge - helping to bring new technologies, breakthrough treatments and community education to countless men, women and children. We know that a thriving organization starts with thriving employees we provide a competitive benefits program designed to ensure work/life balance. Every moment matters. And this is your moment . Job: Food Services / Dietary Organization: Charlotte Hungerford Hospital Title: Food Service Aide (Per Diem) - Food and Nutrition Location: Connecticut-Torrington-Charlotte Hungerford Hospital (10115) Requisition ID:
ROCKFORD PUBLIC SCHOOL DISTRICT Job Description Job Title: Nutrition Services Field Supervisor Job Code: 5215 Department: Nutrition Services Supervisor: Nutrition Services Operations Manager Date: 3/14/2023 FLSA Status: Exempt PURPOSE OF THE POSITION: The Nutrition Services Field Supervisor oversees the daily kitchen operations of their designated schools. SUPERVISORY RESPONSIBILITIES: Site Managers, Satellite Coordinators and Nutrition Services Kitchen Staff. DUTIES AND RESPONSIBILITIES: 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. In addition to the requirements listed below, regular attendance is an essential function of this position. Ensures that all actions are in concert with the Board policies as well as the mission statement, beliefs, objectives, and parameters found in the Board's strategic plan. Participates in job training and professional growth opportunities in order to enhance ability to perform the essential functions of the job. Performs other related duties as assigned for the purpose of ensuring an efficient and effective work environment. Conducts annual School Nutrition Program On-Site Reviews at all designated schools and corrects any violations. Conducts monthly Kitchen Assessments at all designated schools and corrects out of compliance items. Trains and coaches Nutrition Services kitchen staff. Ensures proper staff coverage for all designated schools. Verifies and approves payroll timecards for Nutrition Services kitchen staff for all designated schools which includes verifying accurate time punches, personal business days, and sick time. Makes corrections as needed by payroll deadlines. Ensures TITAN procedures are completed by Nutrition Services kitchen staff including recipe compliance, production sheet accuracy, inventory completion, proper ordering and Point of Sale transactions. Communicates effectively with the Nutrition Services Administration team and leadership teams at designated schools. Ensures Nutrition Services kitchen staff follow the National School Breakfast and Lunch Program, Afterschool Snack Program, and Seamless Summer Option Program regulations. Conducts Nutrition Services kitchen staff discipline in accordance with the Union Agreement and with the guidance of the Human Resources department. Places work orders as needed to maintain the operational integrity of all designated kitchens. Assists with catering requests as directed by the Nutrition Services Operations Manager. QUALIFICATIONS: Associate's degree required or equivalent experience. Minimum of 3 years of manager experience in a food service operation or related field. Food Protection Manager Certificate or ability to obtain one within 30 days of employment required. KNOWLEDGE, SKILLS AND ABILITIES: Ability to demonstrate qualities aligned to our core values of Character, Communication, Collaboration and Continuous Improvement. Excellent verbal, written and interpersonal communication skills. Ability to learn and use new software systems. Microsoft Office Applications: Word, Excel, Outlook WORK CALENDAR: 12 Months WORKING CONDITIONS: Frequent in-district travel as well as intermittent in-state and out-of-state travel. Intermittent prolonged and irregular hours of work. OTHER: This job description describes duties and responsibilities which are representative of the nature and level of work assigned to the position. The identified duties and responsibilities are intended only as illustrations of the various types of work that may be performed. The omission of specific duties does not exclude them from the position. The job description does not constitute an employment agreement between the school district and employee and is subject to change by the school district as the needs of the school district and requirements of the job change. Physical Aspects of the Position (Select all that apply) 1. - Climbing - Ascending or descending ladders, stairs, scaffolding ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. 2. X Balancing - Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. 3. X Stooping - Bending body downward and forward by bending spine at the waist. 4. Kneeling - Bending legs at knee to come to a rest on knee or knees. 5. X Crouching - Bending the body downward and forward by bending leg and spine. 6. Crawling - Moving about on hands and knees or hands and feet. 7. X Reaching - Extending hand(s) and arm(s) in any direction. 8. X Standing - Particularly for sustained periods of time. 9. X Walking - Moving about on foot to accomplish tasks, particularly for long distances. 10. X Pushing - using upper extremities to press against something with steady force order to thrust forward, downward or outward. 11. X Pulling - Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion. 12. X Lifting - Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and required the substantial use of upper extremities and back muscles. 13. X Finger use - Picking, pinching, typing or otherwise working, primarily with the fingers rather than the whole hand or arm as in handling. 14. X Grasping - Applying pressure to an object with the fingers or palm. 15. X Talking - Expressing or exchanging ideas by means of spoken word. Those activities in which you must convey detailed or spoken instructions to other workers accurately, loudly or quickly. 16. X Hearing - Perceiving the nature of sounds. Ability to receive detailed information through oral communication, and to make fine discriminations in sounds such as when making fine adjustments on machinery. 17. X Repetitive Motions - Substantial movements (motions) of the wrist, hands, and/or fingers. The Physical Requirements of the Position (Select one) 1. - Sedentary Work - Exerting up to 10 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, push, pull or otherwise move objects, including the human body. Sedentary Work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met. 2. - Light Work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for sedentary work and the worker sits most of the time, the job is rate for Light Work. 3. X Medium Work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. 4. - Heavy Work - Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects. 5. - Very Heavy Work - Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force frequently, and/or in excess of 20 pounds of force constantly to move objects. The visual acuity requirements including color, depth perception and field of vision (Select all that apply) 1. X Machine Operations - inspection, close assembly, clerical, administration. This is a minimum standard for use with those whose work deals largely with preparing and analyzing data and figures, accounting, transcription, computer terminal, extensive reading, or visual inspection. 2. - Mechanics - Skilled tradespeople - This is a minimum standard for use with those whose work deals with machines such as power tools, lathes, and drills. 3. - Mobile Equipment - This is a minimum standard for use with those who operate cars, trucks, forklifts, cranes, and high equipment. 4. X Other - This is a minimum standard based on the criteria of accuracy and neatness of work for janitors, sweepers, etc. The Conditions the Worker will be subject to in this position (Select all that apply) 1. X The worker is subject to inside environment conditions. 2. X The worker is subject to outside environment conditions. 3. X The worker is subject to extreme heat or cold for periods of greater that one hour. 4. X The worker is subject to noise which would cause them to have to shout. 5. X The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, electrical current, chemicals, etc.
Mar 17, 2024
Full time
ROCKFORD PUBLIC SCHOOL DISTRICT Job Description Job Title: Nutrition Services Field Supervisor Job Code: 5215 Department: Nutrition Services Supervisor: Nutrition Services Operations Manager Date: 3/14/2023 FLSA Status: Exempt PURPOSE OF THE POSITION: The Nutrition Services Field Supervisor oversees the daily kitchen operations of their designated schools. SUPERVISORY RESPONSIBILITIES: Site Managers, Satellite Coordinators and Nutrition Services Kitchen Staff. DUTIES AND RESPONSIBILITIES: 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. In addition to the requirements listed below, regular attendance is an essential function of this position. Ensures that all actions are in concert with the Board policies as well as the mission statement, beliefs, objectives, and parameters found in the Board's strategic plan. Participates in job training and professional growth opportunities in order to enhance ability to perform the essential functions of the job. Performs other related duties as assigned for the purpose of ensuring an efficient and effective work environment. Conducts annual School Nutrition Program On-Site Reviews at all designated schools and corrects any violations. Conducts monthly Kitchen Assessments at all designated schools and corrects out of compliance items. Trains and coaches Nutrition Services kitchen staff. Ensures proper staff coverage for all designated schools. Verifies and approves payroll timecards for Nutrition Services kitchen staff for all designated schools which includes verifying accurate time punches, personal business days, and sick time. Makes corrections as needed by payroll deadlines. Ensures TITAN procedures are completed by Nutrition Services kitchen staff including recipe compliance, production sheet accuracy, inventory completion, proper ordering and Point of Sale transactions. Communicates effectively with the Nutrition Services Administration team and leadership teams at designated schools. Ensures Nutrition Services kitchen staff follow the National School Breakfast and Lunch Program, Afterschool Snack Program, and Seamless Summer Option Program regulations. Conducts Nutrition Services kitchen staff discipline in accordance with the Union Agreement and with the guidance of the Human Resources department. Places work orders as needed to maintain the operational integrity of all designated kitchens. Assists with catering requests as directed by the Nutrition Services Operations Manager. QUALIFICATIONS: Associate's degree required or equivalent experience. Minimum of 3 years of manager experience in a food service operation or related field. Food Protection Manager Certificate or ability to obtain one within 30 days of employment required. KNOWLEDGE, SKILLS AND ABILITIES: Ability to demonstrate qualities aligned to our core values of Character, Communication, Collaboration and Continuous Improvement. Excellent verbal, written and interpersonal communication skills. Ability to learn and use new software systems. Microsoft Office Applications: Word, Excel, Outlook WORK CALENDAR: 12 Months WORKING CONDITIONS: Frequent in-district travel as well as intermittent in-state and out-of-state travel. Intermittent prolonged and irregular hours of work. OTHER: This job description describes duties and responsibilities which are representative of the nature and level of work assigned to the position. The identified duties and responsibilities are intended only as illustrations of the various types of work that may be performed. The omission of specific duties does not exclude them from the position. The job description does not constitute an employment agreement between the school district and employee and is subject to change by the school district as the needs of the school district and requirements of the job change. Physical Aspects of the Position (Select all that apply) 1. - Climbing - Ascending or descending ladders, stairs, scaffolding ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. 2. X Balancing - Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. 3. X Stooping - Bending body downward and forward by bending spine at the waist. 4. Kneeling - Bending legs at knee to come to a rest on knee or knees. 5. X Crouching - Bending the body downward and forward by bending leg and spine. 6. Crawling - Moving about on hands and knees or hands and feet. 7. X Reaching - Extending hand(s) and arm(s) in any direction. 8. X Standing - Particularly for sustained periods of time. 9. X Walking - Moving about on foot to accomplish tasks, particularly for long distances. 10. X Pushing - using upper extremities to press against something with steady force order to thrust forward, downward or outward. 11. X Pulling - Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion. 12. X Lifting - Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and required the substantial use of upper extremities and back muscles. 13. X Finger use - Picking, pinching, typing or otherwise working, primarily with the fingers rather than the whole hand or arm as in handling. 14. X Grasping - Applying pressure to an object with the fingers or palm. 15. X Talking - Expressing or exchanging ideas by means of spoken word. Those activities in which you must convey detailed or spoken instructions to other workers accurately, loudly or quickly. 16. X Hearing - Perceiving the nature of sounds. Ability to receive detailed information through oral communication, and to make fine discriminations in sounds such as when making fine adjustments on machinery. 17. X Repetitive Motions - Substantial movements (motions) of the wrist, hands, and/or fingers. The Physical Requirements of the Position (Select one) 1. - Sedentary Work - Exerting up to 10 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, push, pull or otherwise move objects, including the human body. Sedentary Work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally and all other sedentary criteria are met. 2. - Light Work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for sedentary work and the worker sits most of the time, the job is rate for Light Work. 3. X Medium Work - Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. 4. - Heavy Work - Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects. 5. - Very Heavy Work - Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force frequently, and/or in excess of 20 pounds of force constantly to move objects. The visual acuity requirements including color, depth perception and field of vision (Select all that apply) 1. X Machine Operations - inspection, close assembly, clerical, administration. This is a minimum standard for use with those whose work deals largely with preparing and analyzing data and figures, accounting, transcription, computer terminal, extensive reading, or visual inspection. 2. - Mechanics - Skilled tradespeople - This is a minimum standard for use with those whose work deals with machines such as power tools, lathes, and drills. 3. - Mobile Equipment - This is a minimum standard for use with those who operate cars, trucks, forklifts, cranes, and high equipment. 4. X Other - This is a minimum standard based on the criteria of accuracy and neatness of work for janitors, sweepers, etc. The Conditions the Worker will be subject to in this position (Select all that apply) 1. X The worker is subject to inside environment conditions. 2. X The worker is subject to outside environment conditions. 3. X The worker is subject to extreme heat or cold for periods of greater that one hour. 4. X The worker is subject to noise which would cause them to have to shout. 5. X The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, electrical current, chemicals, etc.
Compass Group, North America
West Branch, Michigan
Chartwells K12 We are hiring immediately for an on call CASHIER/FOOD SERVICE WORKER position. Location: West Branch-Rose City Schools - 147 State Street, West Branch, MI 48661 Note: online applications accepted only. Schedule: On call schedule. Days may vary, 10:00 am - 2:00 pm. More details upon interview. Requirement: Previous customer service experience is preferred but not required. Starting pay: $12.00 per hour Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit . Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders. Performs cashier duties using the POS system. Perform general cleaning duties; removes trash and garbage to designated areas. Provides service in all retail areas, including cashiering and line serving. Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift. Inventories and restocks supplies and food products. Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits. Serves hot and cold items to customers. Sets up items for purchase on daily basis. Keeps refrigerator stocked and product rotated using the first in, first out rule. Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Performs other duties as assigned. Associates at Chartwells K-12 are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. For Los Angeles, New York, and San Francisco applicants: We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.
Mar 15, 2024
Full time
Chartwells K12 We are hiring immediately for an on call CASHIER/FOOD SERVICE WORKER position. Location: West Branch-Rose City Schools - 147 State Street, West Branch, MI 48661 Note: online applications accepted only. Schedule: On call schedule. Days may vary, 10:00 am - 2:00 pm. More details upon interview. Requirement: Previous customer service experience is preferred but not required. Starting pay: $12.00 per hour Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,300 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit . Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders. Performs cashier duties using the POS system. Perform general cleaning duties; removes trash and garbage to designated areas. Provides service in all retail areas, including cashiering and line serving. Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift. Inventories and restocks supplies and food products. Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits. Serves hot and cold items to customers. Sets up items for purchase on daily basis. Keeps refrigerator stocked and product rotated using the first in, first out rule. Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Performs other duties as assigned. Associates at Chartwells K-12 are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. For Los Angeles, New York, and San Francisco applicants: We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.
California Department of Education
Stockton, California
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
California Department of Education
San Mateo, California
JOB SUMMARY: Under immediate direction of the Student Nutrition Services Lead, prepare and serve food in a school cafeteria; maintain food service facilities in a clean and sanitary condition; understands and works effectively with people of differing cultures; and perform related duties as assigned. CLASS CHARACTERISTICS: Employees with minimal experience in food services may be trained on all duties to be assigned. Position incumbents work under immediate direction of the Nutrition Services Lead and perform duties according to prescribed methods and practices. ESSENTIAL FUNCTIONS: Prepare vegetables, fruit, meat, and other foods for cooking; prepare salads, sandwiches, desserts, and beverages. Assist in preparation of scratch cooked entrees and baking bread and pastries; check recipes to estimate quantities of ingredients. Heats, portions and serves food to students and staff according to established procedures; set up steam tables and apportion and arrange food for serving; serve lunches and snacks for students and faculty; assures proper temperature of foods. Maintains food service facilities, equipment and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers and other food service equipment in the kitchen. Retrieves food items according to established quantity specifications; stocks condiments, food items and paper goods; stores and rotates supplies in storage areas including freezing temperature areas. Operates standard food service equipment such as ovens, utensils, microwaves and warmers; operates a calculator, money counter and computerized cash register in performing cashier duties as assigned; and counts money and makes correct change. Serve food in a food distribution line. Count and stock food on lunch carts and maintain records of items received and sold. May operate a hand operated snack and/or ala carte service cart. Arranges and sells food items, accounts for cash, student meal cards, and meal counts. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Performs related duties as assigned. EMPLOYMENT STANDARDS: Incumbent must be able to perform essential functions above with or without reasonable accommodation. Incumbent must maintain a positive, helpful, constructive attitude and working relationship with the department supervisor and departmental employees, other District employees, the Board of Education, students, parents and the general public. QUALIFICATIONS: Education/Experience: High school diploma or equivalent (GED). Six (6) months of experience performing work involving food preparation using standard kitchen tools and equipment, and serving food in large quantities. KNOWLEDGE OF: Practices, procedures, methods of organizing and techniques involved in quantity of food preparation and serving including salads, sandwiches, and simple desserts. Interpersonal skills using tact, patience and courtesy. Proper lifting and moving materials techniques. Standard kitchen equipment and utensils. Sanitation and safety practices related to preparing, handling and serving food. Portion control techniques. Skills to compute weights, measures, counts, portions, and cashiering. Prefer computer knowledge including Microsoft office, e-mail, and basic data entry. ABILITY TO: Understand and follow oral and written directions. Make basic arithmetical calculations needed to measure quantities. Learn to operate food preparation appliances found in school cafeterias. Learn basic procedures, methods, and equipment used in preparing and serving large quantities of food. Learn sanitation practices related to the handling and serving of food. Maintain harmonious working relations with school officials, school employees, and students. Work with a point of sales system. Work cooperatively with others in all services areas of the Student Nutrition Department (Cafeteria, Snack bar, and Food services carts.) Prepare and serve hot and cold menu items to students and staff at an assigned school site. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Perform cashiering duties as assigned. Learn to operate a computer. Operate standard kitchen equipment safely and efficiently. Communicate effectively both orally and in writing. Maintain various records related to work performed. Read and interpret records to determine proper food quantity specifications. Add, subtract, multiply and divide with speed and accuracy. Handle hot material and work in an environment dominated by wide temperature extremes. Meet schedules and time lines. Observe health, sanitation, and safety requirements. Meet District standard of professional attitude as outline in Board Policies 4119.21, 4219.21, & 4319.21, Professional Standards for Classified Employees. Meet and Understand State of California Universal Mandated Meals Program, Ed Code Section 49501.5 WORKING CONDITIONS: ENVIRONMENT: Food service environment. Work is performed in a high school cafeteria environment; subject to heat from ovens, lifting, pulling, pushing and standing for long periods of time. PHYSICAL DEMANDS: Stamina sufficient to stand for extended periods of time. Dexterity of hands and fingers sufficient to handle cooking tools and to operate food service equipment. Speech and hearing sufficient to receive instructions and relay information. Physical strength sufficient to push, carry, and lift large and heavy ( lbs.) boxes, sacks of food, pots, and kettles. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Vision sufficient to evaluate status of food in preparation, read preparation requirements, read temperature gauges and dials. Work in cold and freezer temperature areas. Operate a food services cart. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment and metal objects LICENSES AND OTHER REQUIREMENTS: Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate. Must successfully pass the District's pre-employment Department of Justice Live Scan fingerprinting. Must successfully pass the District's pre-employment tuberculosis testing. Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
JOB SUMMARY: Under immediate direction of the Student Nutrition Services Lead, prepare and serve food in a school cafeteria; maintain food service facilities in a clean and sanitary condition; understands and works effectively with people of differing cultures; and perform related duties as assigned. CLASS CHARACTERISTICS: Employees with minimal experience in food services may be trained on all duties to be assigned. Position incumbents work under immediate direction of the Nutrition Services Lead and perform duties according to prescribed methods and practices. ESSENTIAL FUNCTIONS: Prepare vegetables, fruit, meat, and other foods for cooking; prepare salads, sandwiches, desserts, and beverages. Assist in preparation of scratch cooked entrees and baking bread and pastries; check recipes to estimate quantities of ingredients. Heats, portions and serves food to students and staff according to established procedures; set up steam tables and apportion and arrange food for serving; serve lunches and snacks for students and faculty; assures proper temperature of foods. Maintains food service facilities, equipment and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers and other food service equipment in the kitchen. Retrieves food items according to established quantity specifications; stocks condiments, food items and paper goods; stores and rotates supplies in storage areas including freezing temperature areas. Operates standard food service equipment such as ovens, utensils, microwaves and warmers; operates a calculator, money counter and computerized cash register in performing cashier duties as assigned; and counts money and makes correct change. Serve food in a food distribution line. Count and stock food on lunch carts and maintain records of items received and sold. May operate a hand operated snack and/or ala carte service cart. Arranges and sells food items, accounts for cash, student meal cards, and meal counts. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Performs related duties as assigned. EMPLOYMENT STANDARDS: Incumbent must be able to perform essential functions above with or without reasonable accommodation. Incumbent must maintain a positive, helpful, constructive attitude and working relationship with the department supervisor and departmental employees, other District employees, the Board of Education, students, parents and the general public. QUALIFICATIONS: Education/Experience: High school diploma or equivalent (GED). Six (6) months of experience performing work involving food preparation using standard kitchen tools and equipment, and serving food in large quantities. KNOWLEDGE OF: Practices, procedures, methods of organizing and techniques involved in quantity of food preparation and serving including salads, sandwiches, and simple desserts. Interpersonal skills using tact, patience and courtesy. Proper lifting and moving materials techniques. Standard kitchen equipment and utensils. Sanitation and safety practices related to preparing, handling and serving food. Portion control techniques. Skills to compute weights, measures, counts, portions, and cashiering. Prefer computer knowledge including Microsoft office, e-mail, and basic data entry. ABILITY TO: Understand and follow oral and written directions. Make basic arithmetical calculations needed to measure quantities. Learn to operate food preparation appliances found in school cafeterias. Learn basic procedures, methods, and equipment used in preparing and serving large quantities of food. Learn sanitation practices related to the handling and serving of food. Maintain harmonious working relations with school officials, school employees, and students. Work with a point of sales system. Work cooperatively with others in all services areas of the Student Nutrition Department (Cafeteria, Snack bar, and Food services carts.) Prepare and serve hot and cold menu items to students and staff at an assigned school site. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Perform cashiering duties as assigned. Learn to operate a computer. Operate standard kitchen equipment safely and efficiently. Communicate effectively both orally and in writing. Maintain various records related to work performed. Read and interpret records to determine proper food quantity specifications. Add, subtract, multiply and divide with speed and accuracy. Handle hot material and work in an environment dominated by wide temperature extremes. Meet schedules and time lines. Observe health, sanitation, and safety requirements. Meet District standard of professional attitude as outline in Board Policies 4119.21, 4219.21, & 4319.21, Professional Standards for Classified Employees. Meet and Understand State of California Universal Mandated Meals Program, Ed Code Section 49501.5 WORKING CONDITIONS: ENVIRONMENT: Food service environment. Work is performed in a high school cafeteria environment; subject to heat from ovens, lifting, pulling, pushing and standing for long periods of time. PHYSICAL DEMANDS: Stamina sufficient to stand for extended periods of time. Dexterity of hands and fingers sufficient to handle cooking tools and to operate food service equipment. Speech and hearing sufficient to receive instructions and relay information. Physical strength sufficient to push, carry, and lift large and heavy ( lbs.) boxes, sacks of food, pots, and kettles. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Vision sufficient to evaluate status of food in preparation, read preparation requirements, read temperature gauges and dials. Work in cold and freezer temperature areas. Operate a food services cart. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment and metal objects LICENSES AND OTHER REQUIREMENTS: Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate. Must successfully pass the District's pre-employment Department of Justice Live Scan fingerprinting. Must successfully pass the District's pre-employment tuberculosis testing. Requirements / Qualifications Requirements / Qualifications
JOB SUMMARY:Ensure the smooth food and beverage operations of Restaurants , banquets, Mini Bar, Attractions, and Casino Beverage. Establish, train, coordinate, and monitor service standards of food and beverage operating departments to ensure strict adherence to Standard Operating Procedures and Service Standards. Recommend and implement services and procedural changes. Monitor and control expenses within approved budget constraints. ESSENTIAL JOB FUNCTIONS: Lead organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the company's policies and procedures. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. Works with support departments to maintain employee and operational expense records for all Food & Beverage areas. Interact with customers as much as possible (restaurant visits). Assist the Chefs develop and adjust menu selections. Conduct tasting sessions for proposed menu additions and special request items as needed. Develops financial and business operating plans and capital expenditure plans that are consistent with the overall strategic positioning of the property. Responsible to contribute ideas, which grow the existing business. Identifies new business opportunities that can increase occupancy, revenue, public awareness, service etc. Assure, and is accountable for the profitability of those operations under their direct control. Anticipates and reacts to changes in planning assumptions and alters plans as necessary. Formally present operating plans and updates to those plans, which provides appropriate explanations and solutions to variances. Prepares various cost and revenue reports, reads and analyzes reports, and recommends actions to be taken. Review food and beverage operations to determine proper strategies with regards to: pricing, quality, marketing, price/value perceptions, customer satisfaction and employee training and development. Assists with the development of quality control procedures and ensures procedures are followed. Ensures that food and beverage operations supports casino marketing efforts by providing outstanding service to VIP guests. Monitors direct report performance standards and holds managers accountable for performance. Delegates assignments to the most appropriate person by analyzing the requirements of the task and relating those to the capabilities of employees in order to accomplish tasks on time and within budget. Meets individually with employees to discuss career goals, identifies skills needed to achieve goals, and develops action plans to satisfy both. Assists employees through the development process by following up on a regular basis and holding employees accountable to plan. Cross-trains employees and prepares employees for the next career opportunity. Implements company policies and procedures within prescribed guidelines. Follows up and maintains food and beverage labor cost control methods and procedures, keeping in line with budgetary guidelines. Meets the attendance guidelines and adheres to regulatory, departmental, and company policies. Lead an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Must be able to foster an environment where team members feel appreciated and supported and a fun place to work. Must be able to reduce controllable turnover, year over year, consistently producing better results. QUALIFICATIONS: Bachelor's Degree in Hospitality Operations or related field prefered; Master's Degree preferred, or applicable experience. Minimum of 8 year's experience in Food and Beverage operations. Diverse business experience and a minimum of 4 years in a management position with significant administrative responsibilities. Must have excellent guest service skills; be people-oriented and tactful when resolving problems with difficult guests. Must resolve differences so both the guests and the casino feel they have been taken care of properly. Ability to monitor service levels, working directly with team members at all levels to communicate suggestions for improvement, making sure these areas are properly addressed. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company, and department policies and procedures. Literate and fluent in English. The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary. As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to bend, stoop or kneel; climb, ascend and descend stairs; maintain equilibrium.Able to stand and walk for the duration of a shift. Able to work in hot/cold/wet conditions. Able to reach for specific objects at short distances in working areas.Sufficient manual dexterity of hand to utilize a computer keyboard and calculator.
Mar 12, 2024
Full time
JOB SUMMARY:Ensure the smooth food and beverage operations of Restaurants , banquets, Mini Bar, Attractions, and Casino Beverage. Establish, train, coordinate, and monitor service standards of food and beverage operating departments to ensure strict adherence to Standard Operating Procedures and Service Standards. Recommend and implement services and procedural changes. Monitor and control expenses within approved budget constraints. ESSENTIAL JOB FUNCTIONS: Lead organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Identify compliance risks and take actions necessary to eliminate or minimize risks. Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior. Ensures that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the company's policies and procedures. Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct. Works with support departments to maintain employee and operational expense records for all Food & Beverage areas. Interact with customers as much as possible (restaurant visits). Assist the Chefs develop and adjust menu selections. Conduct tasting sessions for proposed menu additions and special request items as needed. Develops financial and business operating plans and capital expenditure plans that are consistent with the overall strategic positioning of the property. Responsible to contribute ideas, which grow the existing business. Identifies new business opportunities that can increase occupancy, revenue, public awareness, service etc. Assure, and is accountable for the profitability of those operations under their direct control. Anticipates and reacts to changes in planning assumptions and alters plans as necessary. Formally present operating plans and updates to those plans, which provides appropriate explanations and solutions to variances. Prepares various cost and revenue reports, reads and analyzes reports, and recommends actions to be taken. Review food and beverage operations to determine proper strategies with regards to: pricing, quality, marketing, price/value perceptions, customer satisfaction and employee training and development. Assists with the development of quality control procedures and ensures procedures are followed. Ensures that food and beverage operations supports casino marketing efforts by providing outstanding service to VIP guests. Monitors direct report performance standards and holds managers accountable for performance. Delegates assignments to the most appropriate person by analyzing the requirements of the task and relating those to the capabilities of employees in order to accomplish tasks on time and within budget. Meets individually with employees to discuss career goals, identifies skills needed to achieve goals, and develops action plans to satisfy both. Assists employees through the development process by following up on a regular basis and holding employees accountable to plan. Cross-trains employees and prepares employees for the next career opportunity. Implements company policies and procedures within prescribed guidelines. Follows up and maintains food and beverage labor cost control methods and procedures, keeping in line with budgetary guidelines. Meets the attendance guidelines and adheres to regulatory, departmental, and company policies. Lead an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies. Must be able to foster an environment where team members feel appreciated and supported and a fun place to work. Must be able to reduce controllable turnover, year over year, consistently producing better results. QUALIFICATIONS: Bachelor's Degree in Hospitality Operations or related field prefered; Master's Degree preferred, or applicable experience. Minimum of 8 year's experience in Food and Beverage operations. Diverse business experience and a minimum of 4 years in a management position with significant administrative responsibilities. Must have excellent guest service skills; be people-oriented and tactful when resolving problems with difficult guests. Must resolve differences so both the guests and the casino feel they have been taken care of properly. Ability to monitor service levels, working directly with team members at all levels to communicate suggestions for improvement, making sure these areas are properly addressed. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company, and department policies and procedures. Literate and fluent in English. The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary. As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to bend, stoop or kneel; climb, ascend and descend stairs; maintain equilibrium.Able to stand and walk for the duration of a shift. Able to work in hot/cold/wet conditions. Able to reach for specific objects at short distances in working areas.Sufficient manual dexterity of hand to utilize a computer keyboard and calculator.
Educational Alliance brings together and partners with diverse communities in Lower Manhattan, offering individuals and families high-quality, multi-generational programs and services that enhance their well-being and socioeconomic opportunities. We are a place where everyone is welcome and where progress is powered one relationship at a time. We are proud of our legacy as a Jewish organization and we provide high-quality, transformational services and programs to all New Yorkers through our network of community centers on Manhattan's Lower East Side and East Village. As we have for 130 years, we offer best-in-class programming-now across 15 sites-focusing on a mix of education, health and wellness, arts and culture, and civic engagement. The Role: Manages and oversees the Food Service line, serving older adults attending the older adult Center, and assists the Chef with administrative tasks. + Ensures the hot food service line meets HACCP and DOH time and temperature standards for all food preparations (hot and cold). + Ensures all food portioning meets DFTA standards. + Works with the kitchen team to develop a friendly and welcoming environment for older adults and visitors at the older adult center. + Designates and delegates food service line tasks when the Chef is unavailable, or as needed. + Records JCC/CAPC/CPC Kitchen Intern's working hours on their timesheets on a weekly basis and coordinates with the Chef and/or Civic Engagement Coordinator to ensure timely submission of timesheets. + Ensures preparation of Food Service Line essential items (such as fruits, juices, milk, coffee, hot water, tea, sugar, parfaits, plastic ware, etc.) are ready and stocked for daily breakfast and lunch service. + Assist the Head Cook and Senior assistant cook in the preparation of meals, and receiving and storing of food and equipment. Responsibilities: + Manages the food service line and ensures all standards are met. + Ensures the DFTA-approved preparations meet time and temperature, following HACCP and DOH standards. + Maintains a high level of cleaning and sanitary service line standards, following HACCP and DOH food safety requirements. + Assists in maintaining kitchen-required DFTA records including but not limited to inventory, temperature logs, and self-inspection logs. + Ensures proper distribution of duties among food service staff (including interns and volunteers), and ensures staff follows a schedule of food service duties and sanitary standards. + Wears complete uniform and hairnet and ensures food service line staff follow DOH regulations; this includes maintaining a clean uniform daily. + Informs the Chef or food service manager of any concerns or issues related to service staff, supplies, equipment, and members. + Serves meals following the DFTA-regulated portion sizes. + Assists Chef in ordering and receiving incoming food/kitchen deliveries as needed; responsible for receiving deliveries and maintaining invoice records in the absence of the Chef. + Maintains exceptional cleaning and sanitary standards in the entire food service line daily. + Attends DFTA training and other related meetings directed by the Chef /Food Service Manager, and other Sirovich/14Y team meetings. + Maintains and organizes any equipment related to the food service line area on a weekly basis. + Organizes food service area on a weekly basis following the FIFO method. + Collaborates with the entire kitchen team to ensure kitchen staff cleaning schedule is followed with precision. + Maintains accurate inventory of food service line items, backstock of pantries and refrigerated items, and reports to the Chef/Food Service Manager when items need to be reordered in a timely manner. + Review the weekly menu with the kitchen team to review any changes, substitutions, etc. + Assist the Head cook and Senior Assistant Cook in the preparation of meals, and receiving and storing of food and equipment. + In the absence of Senior Assistant Cook or Head Cook will need to pitch in to help where needed. + Comfortably utilizes Microsoft Teams app to communicate with all Sirovich staff. + Perform other related duties as assigned. Requirements: + High school diploma or GED or higher + NYC Food Handlers Certification required + At least 2 years of food service experience and training + Proficient in NYC DOH food safety requirements + Remain on feet for extended periods of time + Physical ability to life and carry up to 50lbs + Possess a high degree of cleanliness and sanitation Desired Skills and Experience: + Flexibility + Team-player + Excellent communication skills Benefits: + Generous PTO Policy + Competitive Salary + Medical & Dental Insurance + Pension Plan + 403b Retirement Plans + Discount Perks for Movies, Broadway Shows, Amusement Parks.Etc + Free Gym Membership to our Manny Cantor Center Gym & 14TH ST Y Gym + Discounts to programs at Educational Alliance Limitations and Disclaimer The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position EEO Info Educational Alliance is committed to workplace diversity and inclusion. We are equal opportunity employers and do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender identity and expression, marital status, sexual orientation, age, disability, veteran status, or any other characteristic protected by federal, state, or local law. Educational Alliance takes affirmative action in support of its policy to employ and advance in employment individuals who are minorities, women, protected veterans, and individuals with disabilities. Educational Alliance is an Equal Opportunity Employer. For further information about Educational Alliance, please visit .
Mar 05, 2024
Full time
Educational Alliance brings together and partners with diverse communities in Lower Manhattan, offering individuals and families high-quality, multi-generational programs and services that enhance their well-being and socioeconomic opportunities. We are a place where everyone is welcome and where progress is powered one relationship at a time. We are proud of our legacy as a Jewish organization and we provide high-quality, transformational services and programs to all New Yorkers through our network of community centers on Manhattan's Lower East Side and East Village. As we have for 130 years, we offer best-in-class programming-now across 15 sites-focusing on a mix of education, health and wellness, arts and culture, and civic engagement. The Role: Manages and oversees the Food Service line, serving older adults attending the older adult Center, and assists the Chef with administrative tasks. + Ensures the hot food service line meets HACCP and DOH time and temperature standards for all food preparations (hot and cold). + Ensures all food portioning meets DFTA standards. + Works with the kitchen team to develop a friendly and welcoming environment for older adults and visitors at the older adult center. + Designates and delegates food service line tasks when the Chef is unavailable, or as needed. + Records JCC/CAPC/CPC Kitchen Intern's working hours on their timesheets on a weekly basis and coordinates with the Chef and/or Civic Engagement Coordinator to ensure timely submission of timesheets. + Ensures preparation of Food Service Line essential items (such as fruits, juices, milk, coffee, hot water, tea, sugar, parfaits, plastic ware, etc.) are ready and stocked for daily breakfast and lunch service. + Assist the Head Cook and Senior assistant cook in the preparation of meals, and receiving and storing of food and equipment. Responsibilities: + Manages the food service line and ensures all standards are met. + Ensures the DFTA-approved preparations meet time and temperature, following HACCP and DOH standards. + Maintains a high level of cleaning and sanitary service line standards, following HACCP and DOH food safety requirements. + Assists in maintaining kitchen-required DFTA records including but not limited to inventory, temperature logs, and self-inspection logs. + Ensures proper distribution of duties among food service staff (including interns and volunteers), and ensures staff follows a schedule of food service duties and sanitary standards. + Wears complete uniform and hairnet and ensures food service line staff follow DOH regulations; this includes maintaining a clean uniform daily. + Informs the Chef or food service manager of any concerns or issues related to service staff, supplies, equipment, and members. + Serves meals following the DFTA-regulated portion sizes. + Assists Chef in ordering and receiving incoming food/kitchen deliveries as needed; responsible for receiving deliveries and maintaining invoice records in the absence of the Chef. + Maintains exceptional cleaning and sanitary standards in the entire food service line daily. + Attends DFTA training and other related meetings directed by the Chef /Food Service Manager, and other Sirovich/14Y team meetings. + Maintains and organizes any equipment related to the food service line area on a weekly basis. + Organizes food service area on a weekly basis following the FIFO method. + Collaborates with the entire kitchen team to ensure kitchen staff cleaning schedule is followed with precision. + Maintains accurate inventory of food service line items, backstock of pantries and refrigerated items, and reports to the Chef/Food Service Manager when items need to be reordered in a timely manner. + Review the weekly menu with the kitchen team to review any changes, substitutions, etc. + Assist the Head cook and Senior Assistant Cook in the preparation of meals, and receiving and storing of food and equipment. + In the absence of Senior Assistant Cook or Head Cook will need to pitch in to help where needed. + Comfortably utilizes Microsoft Teams app to communicate with all Sirovich staff. + Perform other related duties as assigned. Requirements: + High school diploma or GED or higher + NYC Food Handlers Certification required + At least 2 years of food service experience and training + Proficient in NYC DOH food safety requirements + Remain on feet for extended periods of time + Physical ability to life and carry up to 50lbs + Possess a high degree of cleanliness and sanitation Desired Skills and Experience: + Flexibility + Team-player + Excellent communication skills Benefits: + Generous PTO Policy + Competitive Salary + Medical & Dental Insurance + Pension Plan + 403b Retirement Plans + Discount Perks for Movies, Broadway Shows, Amusement Parks.Etc + Free Gym Membership to our Manny Cantor Center Gym & 14TH ST Y Gym + Discounts to programs at Educational Alliance Limitations and Disclaimer The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position EEO Info Educational Alliance is committed to workplace diversity and inclusion. We are equal opportunity employers and do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender identity and expression, marital status, sexual orientation, age, disability, veteran status, or any other characteristic protected by federal, state, or local law. Educational Alliance takes affirmative action in support of its policy to employ and advance in employment individuals who are minorities, women, protected veterans, and individuals with disabilities. Educational Alliance is an Equal Opportunity Employer. For further information about Educational Alliance, please visit .
POSITION SUMMARYThe purpose of this position is to interact with our guests and ensure they have a great experience when dining in the restaurant. Restaurant Servers are responsible for positive guest interactions while serving guests in a friendly and efficient manner. RESPONSIBILITIES Staying updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items. Direct customers to their tables, presenting menus, suggesting dishes, assisting in drink selection, informing customers about food preparation details, communicating specific customer needs to the cooks. Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses. Prepare mixed drinks for service to your customers table. Obtaining revenues, issuing receipts, accepting payments, returning the change. Greet all guests and owners warmly with an appropriate greeting. Adhere to grooming and appearance standards consistently. Understands and can communicate products and services available at O&H. Knowledge of all bar equipment, Easy Bar System, and use of POS system. Able to handle situations that may arise due to intoxication. Ability to communicate with all departments and fellow employees. Knowledge of sanitation and health department regulations for safe handling of alcohol Through achievement of performance goals and both verbal and documented expectations. Thoroughly following departmental and company procedures Balanced paperwork at the end of the shift Complete side work and other duties as assigned.MISCELLANEOUS Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and customer service skills. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment while meeting deadlines. Accuracy in completing assigned duties, paperwork, and reports. QUALIFICATIONS High School Diploma or GED. Must be able to understand direction and communicate in English. One year previous food & beverage experience in a high volume restaurant MENTAL & PHYSICAL DEMANDS & WORK ENVIRONMENT Must possess strong interpersonal, written, and oral communication skills. Must demonstrate a proven track record of providing outstanding guest service. Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests, casino departments, and fellow team members.The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing O Kneeling O Reaching F Walking C Balancing C Crouching NP Handling C Sitting NP Stooping O Crawling NP Feeling O Tasting/Smelling C Field of Vision C Near Vision C Talking F Depth Perception C Color Vision NP Far Vision F Pushing/Pulling F Lifting up to 60 lbs. O Vision Focus C Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather NP Kitchen C Moving Parts O Vibrations NP Extreme Cold NP Restaurant C Electricity NP Bright Lights Extreme Heat NP Casino O Toxic Chemicals NP Noise C Wet or Humid NP Office NP Other: NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
Mar 04, 2024
Full time
POSITION SUMMARYThe purpose of this position is to interact with our guests and ensure they have a great experience when dining in the restaurant. Restaurant Servers are responsible for positive guest interactions while serving guests in a friendly and efficient manner. RESPONSIBILITIES Staying updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items. Direct customers to their tables, presenting menus, suggesting dishes, assisting in drink selection, informing customers about food preparation details, communicating specific customer needs to the cooks. Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses. Prepare mixed drinks for service to your customers table. Obtaining revenues, issuing receipts, accepting payments, returning the change. Greet all guests and owners warmly with an appropriate greeting. Adhere to grooming and appearance standards consistently. Understands and can communicate products and services available at O&H. Knowledge of all bar equipment, Easy Bar System, and use of POS system. Able to handle situations that may arise due to intoxication. Ability to communicate with all departments and fellow employees. Knowledge of sanitation and health department regulations for safe handling of alcohol Through achievement of performance goals and both verbal and documented expectations. Thoroughly following departmental and company procedures Balanced paperwork at the end of the shift Complete side work and other duties as assigned.MISCELLANEOUS Understand and adhere to all Colorado Division of Gaming regulations and any other applicable federal, state, and/or local regulations. Maintaining interpersonal working relationships among all personnel. Oral and written communication skills. Public relations and customer service skills. Able to accurately perform all assigned job duties in a high-volume, fast-paced environment while meeting deadlines. Accuracy in completing assigned duties, paperwork, and reports. QUALIFICATIONS High School Diploma or GED. Must be able to understand direction and communicate in English. One year previous food & beverage experience in a high volume restaurant MENTAL & PHYSICAL DEMANDS & WORK ENVIRONMENT Must possess strong interpersonal, written, and oral communication skills. Must demonstrate a proven track record of providing outstanding guest service. Must be able to work both independently and as a member of a team. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays. Read, write, and understand simple instructions. Communicate appropriately/effectively with all casino guests, casino departments, and fellow team members.The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Activity Activity Activity Activity Standing C Climbing O Kneeling O Reaching F Walking C Balancing C Crouching NP Handling C Sitting NP Stooping O Crawling NP Feeling O Tasting/Smelling C Field of Vision C Near Vision C Talking F Depth Perception C Color Vision NP Far Vision F Pushing/Pulling F Lifting up to 60 lbs. O Vision Focus C Hearing C NP Not Present - Activity does not existO Occasionally - Activity exists up to 33% of the timeF Frequently - Activity exists from 34% to 66% of the timeC Constantly - Activity exists 67% or more of the time The work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to successfully perform the essential functions. Environment Environment Hazards Hazards Outdoors/ Weather NP Kitchen C Moving Parts O Vibrations NP Extreme Cold NP Restaurant C Electricity NP Bright Lights Extreme Heat NP Casino O Toxic Chemicals NP Noise C Wet or Humid NP Office NP Other: NP Not Present - Does not existO Occasionally - Exists up to 33% of the timeF Frequently - Exists from 34% to 66% of the timeC Constantly - Exists 67% or more of the time Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Essential duties must be performed with or without reasonable accommodation.
All the benefits and perks you need for you and your family: Benefits from Day One Paid Days Off from Day One Student Loan Repayment Program Career Development Whole Person Wellbeing Resources Mental Health Resources and Support Pet Insurance Debt-free Education (Certifications and Degrees without out-of-pocket tuition expense) Our promise to you: Joining AdventHealth East Campus is about being part of something bigger. It's about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better. Schedule: Day Shift: Full-Time Varied shifts Monday to Sunday Location: AdventHealth East Orlando The community you'll be caring for: Faith based & mission driven organization Central Florida's premier multi-specialty medical group Comprehensive Employee Benefits such as Educational Reimbursement CREATION Health employee wellness and lifestyle programs Positive working climate to support a work life balance Your role Communicates to customers in a friendly and courteous manner, while preparing and/or serving food, cleaning the dining and/or servery areas, operating the cash register, etc. Monitors food at serving areas for fresh appearance, proper holding times, and proper temperatures; records temperatures as needed Adheres to all sanitation and safety standards Performs cleaning and sanitizing duties according to established NS guideline Communicates with production cooks and other staff on needs of food product when low and/or overstocked; strives to balance not running out\ not throwing out product Ensures that proper signage is available that reflect accurate information that must include food labeling and proper prices Ensures availability of serving utensils, china, and carryout containers; keeps area stocked Performs other duties as assigned or directed to ensure a smooth operation of the department.Follows AH Policy & Procedure guidelines including departmental Policy and Procedure to include state and In-house Sanitation & Safety standards Qualifications What You Will Need to Succeed: Required: Knowledge of food items and ability to interact with customers to answer questions and to promote food offerings. Ability to read, write and speak English effectively. Preferred: High School Diploma or G.E.D. Previous experience in the hospitality industry to include front of the house, back of the house and customer service Previous cash register\ cash handling experience Serv Safe or equivalent The Big Picture Actively participates in outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all. The Nutritional Services Generalist (NSG) is cross-functional in nature and can be assigned various areas. These areas include but are not limited to cashier, food preparation, food server, deli/ salad bar, smoothie/ dessert/ coffee/ dining room attendant, etc. NSG must operate the cash register with speed and accuracy while providing world-class service. This role is responsible for preparing, serving, and\or maintaining the quality of hot or cold food items and\or maintaining the orderliness of work areas as assigned. NSG ensures that when preparing foods, they will follow recipe specifications and ensure the products meet standards for quality, taste, appearance, freshness as well as proper portions and product labeling. It is expected that a NSG meet production/service deadlines, and practice cost conscious behaviors. All sanitation, safety, cleanliness, food storage and food handling standards must be followed. This role may be expected to clean and/or stock throughout the shift. This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances. The salary range reflects the anticipated base pay range for this position. Individual compensation is determined based on skills, experience and other relevant factors within this pay range. The minimums and maximums for each position may vary based on geographical location. Category: Nutritional Services Organization: AdventHealth East Orlando Schedule: Full-time Shift: 1 - Day Req ID: We are an equal opportunity employer and do not tolerate discrimination based on race, color, creed, religion, national origin, sex, marital status, age or disability/handicap with respect to recruitment, selection, placement, promotion, wages, benefits and other terms and conditions of employment.
Mar 27, 2024
Full time
All the benefits and perks you need for you and your family: Benefits from Day One Paid Days Off from Day One Student Loan Repayment Program Career Development Whole Person Wellbeing Resources Mental Health Resources and Support Pet Insurance Debt-free Education (Certifications and Degrees without out-of-pocket tuition expense) Our promise to you: Joining AdventHealth East Campus is about being part of something bigger. It's about belonging to a community that believes in the wholeness of each person, and serves to uplift others in body, mind and spirit. AdventHealth is a place where you can thrive professionally, and grow spiritually, by Extending the Healing Ministry of Christ. Where you will be valued for who you are and the unique experiences you bring to our purpose-minded team. All while understanding that together we are even better. Schedule: Day Shift: Full-Time Varied shifts Monday to Sunday Location: AdventHealth East Orlando The community you'll be caring for: Faith based & mission driven organization Central Florida's premier multi-specialty medical group Comprehensive Employee Benefits such as Educational Reimbursement CREATION Health employee wellness and lifestyle programs Positive working climate to support a work life balance Your role Communicates to customers in a friendly and courteous manner, while preparing and/or serving food, cleaning the dining and/or servery areas, operating the cash register, etc. Monitors food at serving areas for fresh appearance, proper holding times, and proper temperatures; records temperatures as needed Adheres to all sanitation and safety standards Performs cleaning and sanitizing duties according to established NS guideline Communicates with production cooks and other staff on needs of food product when low and/or overstocked; strives to balance not running out\ not throwing out product Ensures that proper signage is available that reflect accurate information that must include food labeling and proper prices Ensures availability of serving utensils, china, and carryout containers; keeps area stocked Performs other duties as assigned or directed to ensure a smooth operation of the department.Follows AH Policy & Procedure guidelines including departmental Policy and Procedure to include state and In-house Sanitation & Safety standards Qualifications What You Will Need to Succeed: Required: Knowledge of food items and ability to interact with customers to answer questions and to promote food offerings. Ability to read, write and speak English effectively. Preferred: High School Diploma or G.E.D. Previous experience in the hospitality industry to include front of the house, back of the house and customer service Previous cash register\ cash handling experience Serv Safe or equivalent The Big Picture Actively participates in outstanding customer service and accepts responsibility in maintaining relationships that are equally respectful to all. The Nutritional Services Generalist (NSG) is cross-functional in nature and can be assigned various areas. These areas include but are not limited to cashier, food preparation, food server, deli/ salad bar, smoothie/ dessert/ coffee/ dining room attendant, etc. NSG must operate the cash register with speed and accuracy while providing world-class service. This role is responsible for preparing, serving, and\or maintaining the quality of hot or cold food items and\or maintaining the orderliness of work areas as assigned. NSG ensures that when preparing foods, they will follow recipe specifications and ensure the products meet standards for quality, taste, appearance, freshness as well as proper portions and product labeling. It is expected that a NSG meet production/service deadlines, and practice cost conscious behaviors. All sanitation, safety, cleanliness, food storage and food handling standards must be followed. This role may be expected to clean and/or stock throughout the shift. This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances. The salary range reflects the anticipated base pay range for this position. Individual compensation is determined based on skills, experience and other relevant factors within this pay range. The minimums and maximums for each position may vary based on geographical location. Category: Nutritional Services Organization: AdventHealth East Orlando Schedule: Full-time Shift: 1 - Day Req ID: We are an equal opportunity employer and do not tolerate discrimination based on race, color, creed, religion, national origin, sex, marital status, age or disability/handicap with respect to recruitment, selection, placement, promotion, wages, benefits and other terms and conditions of employment.
Overview: Responsible for setting up, maintaining, cleaning, and breaking down the breakfast buffet, and dining area. Responsibilities and requirements: • Responsible for the daily preparation, set up, upkeep, and breakdown of the daily continental breakfast bar, hot breakfast buffet, and beverage area for guests. • Greet guests in a courteous manner and attend to any needs/requests. • Answer any questions about the hotel to include property, services, hours of operation, locations, and nearby places of interest. • Clean/sanitize and maintain appliances, counterspace, and tables, as well as restock items as needed throughout shift. • Knowledge and understanding how to properly use/maintain equipment in station. • Responsible for food, beverage, and supply inventory. • Follow policy and procedures according to company standards. • Attend meetings/trainings required by management. • May be required to work nights, weekends, and holidays. • Perform other duties as assigned by management. Qualifications and Education Requirements • High school diploma or GED required. • Detail oriented and written/verbal communication required. • Ability to work in a team environment. • Must pass background check and drug screen. Physical requirements • Must be able to stand for extended periods of time. • Able to lift, carry, push, and pull up to 25 lbs. • Occasional environmental exposures to cold, heat, and water. Disclaimer: The job description is not an exhaustive list of all functions the employee may be required to perform. Valley Hospitality reserves the right to revise the job description at any time. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
Mar 27, 2024
Full time
Overview: Responsible for setting up, maintaining, cleaning, and breaking down the breakfast buffet, and dining area. Responsibilities and requirements: • Responsible for the daily preparation, set up, upkeep, and breakdown of the daily continental breakfast bar, hot breakfast buffet, and beverage area for guests. • Greet guests in a courteous manner and attend to any needs/requests. • Answer any questions about the hotel to include property, services, hours of operation, locations, and nearby places of interest. • Clean/sanitize and maintain appliances, counterspace, and tables, as well as restock items as needed throughout shift. • Knowledge and understanding how to properly use/maintain equipment in station. • Responsible for food, beverage, and supply inventory. • Follow policy and procedures according to company standards. • Attend meetings/trainings required by management. • May be required to work nights, weekends, and holidays. • Perform other duties as assigned by management. Qualifications and Education Requirements • High school diploma or GED required. • Detail oriented and written/verbal communication required. • Ability to work in a team environment. • Must pass background check and drug screen. Physical requirements • Must be able to stand for extended periods of time. • Able to lift, carry, push, and pull up to 25 lbs. • Occasional environmental exposures to cold, heat, and water. Disclaimer: The job description is not an exhaustive list of all functions the employee may be required to perform. Valley Hospitality reserves the right to revise the job description at any time. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
Andrews Hospitality Management LLC
Charleston, South Carolina
Breakfast Server $15/hour Zero George Street Hotel, Charleston's premier boutique hotel, seeks a hospitable Breakfast Server to join our hotel team. Included in each guests' stay is a complimentary European-style breakfast every morning from 7am-10am (11am on the weekends). Hours for this position are 6:30am-11:30pm. Position Summary: Provide European Continental Breakfast to Guests in an efficient, courteous, and accurate manner. Have a positive attitude and a courteous demeanor with Guests. Appearance is to be clean and presentable. Must be able to work well with others and help with other responsibilities as needed in order to maintain an environment of teamwork. Primary duties and responsibilities include, but are not limited to the following: Breakfast Operations • Providing personalized service to all guests • Setting up and maintaining the breakfast bar as required by our luxury brand standards. • Taking inventory of food, beverages and supplies needed for each day. • Working with the Kitchen and letting them know what items need to be ordered. • Preparing foods such as fresh fruit and coffee. • Stocking coffee, juice and milk throughout service. • Setting up serving dishes/trays, utensils, cups and other paper products. • Setting out/arranging cold food, such as pastries, cereals, etc. • Clearing and cleaning tables as they are vacated. • Preparing and setting up hot food items • Wiping up spills • Restocking items consistently throughout the breakfast hours and for the next day. • Washing serving equipment and returning to storage • Returning reusable food supplies to storage • Keeping breakfast area clean including removing trash, cleaning breakfast area and kitchen counters, cabinets and floors • Keeping the Coffee Machine clean and providing maintenance as needed. • Listening and responding to guests' requests and complaints. Guest Services • Support guest service as the main focus of the hotel • Interacts with guests and give advice on activities and things to do in Charleston. • Communicates special requests made by guests to F&B Manager and Management. Requirements • Maintain a positive attitude • Must have the ability to handle stressful situations • Must have respect for guests and employees • Must be able to lift at least 45 lbs, and push around 60 lbs. • Ability to read, write, understand and speak English is required. • Excellent communication skills. • Multi-tasking and detail-oriented.
Mar 27, 2024
Full time
Breakfast Server $15/hour Zero George Street Hotel, Charleston's premier boutique hotel, seeks a hospitable Breakfast Server to join our hotel team. Included in each guests' stay is a complimentary European-style breakfast every morning from 7am-10am (11am on the weekends). Hours for this position are 6:30am-11:30pm. Position Summary: Provide European Continental Breakfast to Guests in an efficient, courteous, and accurate manner. Have a positive attitude and a courteous demeanor with Guests. Appearance is to be clean and presentable. Must be able to work well with others and help with other responsibilities as needed in order to maintain an environment of teamwork. Primary duties and responsibilities include, but are not limited to the following: Breakfast Operations • Providing personalized service to all guests • Setting up and maintaining the breakfast bar as required by our luxury brand standards. • Taking inventory of food, beverages and supplies needed for each day. • Working with the Kitchen and letting them know what items need to be ordered. • Preparing foods such as fresh fruit and coffee. • Stocking coffee, juice and milk throughout service. • Setting up serving dishes/trays, utensils, cups and other paper products. • Setting out/arranging cold food, such as pastries, cereals, etc. • Clearing and cleaning tables as they are vacated. • Preparing and setting up hot food items • Wiping up spills • Restocking items consistently throughout the breakfast hours and for the next day. • Washing serving equipment and returning to storage • Returning reusable food supplies to storage • Keeping breakfast area clean including removing trash, cleaning breakfast area and kitchen counters, cabinets and floors • Keeping the Coffee Machine clean and providing maintenance as needed. • Listening and responding to guests' requests and complaints. Guest Services • Support guest service as the main focus of the hotel • Interacts with guests and give advice on activities and things to do in Charleston. • Communicates special requests made by guests to F&B Manager and Management. Requirements • Maintain a positive attitude • Must have the ability to handle stressful situations • Must have respect for guests and employees • Must be able to lift at least 45 lbs, and push around 60 lbs. • Ability to read, write, understand and speak English is required. • Excellent communication skills. • Multi-tasking and detail-oriented.
Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Come be a part of something bigger! Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) • Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few • Many more, please inquire for more details Join the Margaritaville Lake Resort, Lake Conroe Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas. Overview The Banquet Sous Chef will maintain direct oversight of all aspects related to culinary operations throughout the portfolio. Directly collaborating with the Executive Chef , this individual will bring value through supporting and driving revenue targets, identifying expense efficiencies, attracting and nurturing talent as well as fostering relationships with property operators, owners and business partners. The Banquet Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. Essential Job Functions: Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team operates the kitchen within budget guidelines Collaboratively works with Restaurant Managers to exceed guest expectations Routinely solicits feedback from guests in the dining room Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques Enforces workstation and equipment safety and cleanliness Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specific food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Qualifications Experience and Education: Able to work flexible hours and days Two year culinary arts degree required Minimum of three years related experience Three to five years of Supervisory experience preferred Knowledge of food safety, sanitation, food products, and food service equipment Previous experience maintaining professional and respectful work relationships Job Requirements: Must be a United States citizen or possess a valid work permit Must have up to date Food Handlers Certification Must have complete understanding of the fundamentals of the culinary operation Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must provide own culinary knives Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast paced environment Must have excellent listening skills Must always ensure a teamwork environment Ability to work a flexible schedule that may include evenings, weekends and holidays Must have the ability to deal effectively and interact well with the guests and associates Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner Must have a passion for creating an exceptional experience for all guests Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally
Mar 27, 2024
Full time
Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Come be a part of something bigger! Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) • Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few • Many more, please inquire for more details Join the Margaritaville Lake Resort, Lake Conroe Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas. Overview The Banquet Sous Chef will maintain direct oversight of all aspects related to culinary operations throughout the portfolio. Directly collaborating with the Executive Chef , this individual will bring value through supporting and driving revenue targets, identifying expense efficiencies, attracting and nurturing talent as well as fostering relationships with property operators, owners and business partners. The Banquet Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. Essential Job Functions: Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team operates the kitchen within budget guidelines Collaboratively works with Restaurant Managers to exceed guest expectations Routinely solicits feedback from guests in the dining room Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques Enforces workstation and equipment safety and cleanliness Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specific food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Qualifications Experience and Education: Able to work flexible hours and days Two year culinary arts degree required Minimum of three years related experience Three to five years of Supervisory experience preferred Knowledge of food safety, sanitation, food products, and food service equipment Previous experience maintaining professional and respectful work relationships Job Requirements: Must be a United States citizen or possess a valid work permit Must have up to date Food Handlers Certification Must have complete understanding of the fundamentals of the culinary operation Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must provide own culinary knives Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast paced environment Must have excellent listening skills Must always ensure a teamwork environment Ability to work a flexible schedule that may include evenings, weekends and holidays Must have the ability to deal effectively and interact well with the guests and associates Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner Must have a passion for creating an exceptional experience for all guests Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally