Flik Hospitality Group Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Summary: As an Assistant Director of Dining Services II, you will be responsible for assisting with the day-to-day food service operations of a small to medium volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essential Duties and Responsibilities: Works with the Chef and management team in creating nutritious and top quality food. Implements new culinary programs in conjunction with the marketing and culinary teams. Maintains excellent relationships with the client. Manages, trains, and develops associates. Performs other duties as assigned. Qualifications: 1 to 3 years of food service supervisory or lead experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Strong leadership and communication skills. Financial experience and business acumen skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Associate's degree is preferred. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story 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. 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Req ID: Flik Hospitality Group Shane Tirpak req_classification
Apr 17, 2024
Full time
Flik Hospitality Group Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Summary: As an Assistant Director of Dining Services II, you will be responsible for assisting with the day-to-day food service operations of a small to medium volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essential Duties and Responsibilities: Works with the Chef and management team in creating nutritious and top quality food. Implements new culinary programs in conjunction with the marketing and culinary teams. Maintains excellent relationships with the client. Manages, trains, and develops associates. Performs other duties as assigned. Qualifications: 1 to 3 years of food service supervisory or lead experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Strong leadership and communication skills. Financial experience and business acumen skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Associate's degree is preferred. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story 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. 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Req ID: Flik Hospitality Group Shane Tirpak req_classification
Min Max Overview Presbyterian Homes & Services - Croixdale is seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including Assistant Director, Executive Chefs, Supervisors, Nutrition Coordinator, Cooks/Chefs, Servers and Lead Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY Croixdale750 Highway 95 NorthBayport, MN 55003For decades, Croixdale has been a vital part of the warm and inviting Bayport community. Employees and residents enjoy the nearby views of the St. Croix River and the convenience of local restaurants. As an employee you can take advantage of a variety of amenities such as:- Off-street parking (garage parking available for a monthly fee)-Great Employee events & celebrations!- Discounted employee meals- Free Fitness Center accessThis community offers the following care options: Assisted Living, Assisted Living with Memory Care Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Care Center: Enrolled in or a graduate of a dietary manager course with current state certification. Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Based in St. Paul, Minnesota-Presbyterian Homes & Services (PHS) is a nonprofit, faith-based organization providing a broad array of high-quality housing choices, care options and services for older adults. There are over 7,500 team members like you at PHS, serving more than 26,000 older adults through 60+ PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage and other community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in MN, providing comprehensive care for over 15,000 older adults. An Innovative Leader: Established in 1955, PHS has earned the reputation as an Innovative Leader dedicated to promoting independence, purposeful living, and overall well-being. PHS is now one of the largest nonprofit senior housing and services providers in the US.Our strong focus on our employees, means we are committed to an environment where you are valued and empowered to make a difference. With a strong commitment to team growth from within, roughly 80% of leadership roles are filled through the development of people like you. To learn more about PHS culture, benefits and team development, we invite you to visit the "Careers" section of our website.Let's get you started. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
Apr 17, 2024
Full time
Min Max Overview Presbyterian Homes & Services - Croixdale is seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including Assistant Director, Executive Chefs, Supervisors, Nutrition Coordinator, Cooks/Chefs, Servers and Lead Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY Croixdale750 Highway 95 NorthBayport, MN 55003For decades, Croixdale has been a vital part of the warm and inviting Bayport community. Employees and residents enjoy the nearby views of the St. Croix River and the convenience of local restaurants. As an employee you can take advantage of a variety of amenities such as:- Off-street parking (garage parking available for a monthly fee)-Great Employee events & celebrations!- Discounted employee meals- Free Fitness Center accessThis community offers the following care options: Assisted Living, Assisted Living with Memory Care Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Care Center: Enrolled in or a graduate of a dietary manager course with current state certification. Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Based in St. Paul, Minnesota-Presbyterian Homes & Services (PHS) is a nonprofit, faith-based organization providing a broad array of high-quality housing choices, care options and services for older adults. There are over 7,500 team members like you at PHS, serving more than 26,000 older adults through 60+ PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage and other community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in MN, providing comprehensive care for over 15,000 older adults. An Innovative Leader: Established in 1955, PHS has earned the reputation as an Innovative Leader dedicated to promoting independence, purposeful living, and overall well-being. PHS is now one of the largest nonprofit senior housing and services providers in the US.Our strong focus on our employees, means we are committed to an environment where you are valued and empowered to make a difference. With a strong commitment to team growth from within, roughly 80% of leadership roles are filled through the development of people like you. To learn more about PHS culture, benefits and team development, we invite you to visit the "Careers" section of our website.Let's get you started. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
ASSISTANT MANAGER STUDENT NUTRITION Qualifications: High School Diploma or GED, Associates or Bachelor's degree in Food Service Management, Culinary Management, or food service management industry related major a plus. 3-5 years of various food service operation and/or food service management experience. Ability to read and write accurately. Ability to follow oral and written communications. Ability to move up to 50 lbs. in which is not limited to lifting, pulling, pushing, grasping, twisting, reaching below and overhead, standing for long periods of time, bending, stooping and kneeling. Certifications: ServSafe Manager Certification Reports to: Director of Food Services Terms of Employment: 185 days. Evaluation: Performance of this job will be evaluated annually. Job Overview: The Assistant Food Services Manager is an important supervisory position that involves the responsibility for efficiently providing nutritious and healthy meals daily for school children. She/he works primarily in an elementary, middle, or high school cafeterias managing USDA meal pattern compliances under the School Breakfast, National School Lunch, Afterschool Snack programs, and future programs as designated. Responsibilities include food service supervision, training, food preparation and storage methods, inventory and order preparation, food safety compliances, and recordkeeping. This position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and storage areas. The Food Service Director may identify and assign other responsibilities of the position as necessary. Performance Responsibilities: Oversee all kitchen work areas, food storage areas, utensils, and equipment according to departmental, HACCP and DHEC compliances. Supervises the collection of and accounting for cash receipts, train kitchen staff, prepare and delegate weekly production assignments, and evaluate staff work performance. Oversee and maintain use of standardized recipes, production records, thermometers, and kitchen equipment of daily food preparation by staff to ensure all food safety standards are followed properly. Conduct food and supplies inventories prior to preparing weekly order guides to accommodate designated menu week period. Receives, inspects, date-list, and store food and supplies promptly upon delivery. All food, beverages, and supplies must be rotated using First in First Out (FIFO) method, checked for good quality and expiration dates. Inspect for accuracy of portion controls, reimbursable meal verification and meal pattern compliances of all meal programs daily. Ensure menu items are prepared and served correctly with an appealing presentation on the serving lines for all meal periods on time. This includes oversight of maintaining food replenishments and clean serving lines from beginning to the end of meal services. Monitor and maintain safe kitchen operation and preventative maintenance of all kitchen equipment. Demonstrate efforts to monitoring, reduction, and management of food waste. Organize time efficiently and follow through on tasks. Maintain confidentiality of personal information regarding students' dietary restrictions which also includes staff and parents. Ensure that all children with dietary restrictions receive authorized substitutes according to medical documentation. Demonstrate food safety practices to prevent foodborne illness. Monitor and maintain good personal hygiene practices at all times. Make menu recommendations with regard to taste acceptability, meal pattern compliance, staffing, and food production. Fill in as a food service operator, and/or cashier as needed for staff coverage. Substitutes may not always be available for coverage. May also need to fill in at other district locations. Attends mandatory district meetings and professional development trainings. The Director of Food Services may require other related duties to be assigned, including working in other kitchens, for the purpose of ensuring the efficient and effective functioning of the kitchen locations.
Mar 29, 2024
Full time
ASSISTANT MANAGER STUDENT NUTRITION Qualifications: High School Diploma or GED, Associates or Bachelor's degree in Food Service Management, Culinary Management, or food service management industry related major a plus. 3-5 years of various food service operation and/or food service management experience. Ability to read and write accurately. Ability to follow oral and written communications. Ability to move up to 50 lbs. in which is not limited to lifting, pulling, pushing, grasping, twisting, reaching below and overhead, standing for long periods of time, bending, stooping and kneeling. Certifications: ServSafe Manager Certification Reports to: Director of Food Services Terms of Employment: 185 days. Evaluation: Performance of this job will be evaluated annually. Job Overview: The Assistant Food Services Manager is an important supervisory position that involves the responsibility for efficiently providing nutritious and healthy meals daily for school children. She/he works primarily in an elementary, middle, or high school cafeterias managing USDA meal pattern compliances under the School Breakfast, National School Lunch, Afterschool Snack programs, and future programs as designated. Responsibilities include food service supervision, training, food preparation and storage methods, inventory and order preparation, food safety compliances, and recordkeeping. This position contributes to the smooth operations and functioning of the kitchen in adherence to health and food safety codes and the strict cleanliness of the kitchen and storage areas. The Food Service Director may identify and assign other responsibilities of the position as necessary. Performance Responsibilities: Oversee all kitchen work areas, food storage areas, utensils, and equipment according to departmental, HACCP and DHEC compliances. Supervises the collection of and accounting for cash receipts, train kitchen staff, prepare and delegate weekly production assignments, and evaluate staff work performance. Oversee and maintain use of standardized recipes, production records, thermometers, and kitchen equipment of daily food preparation by staff to ensure all food safety standards are followed properly. Conduct food and supplies inventories prior to preparing weekly order guides to accommodate designated menu week period. Receives, inspects, date-list, and store food and supplies promptly upon delivery. All food, beverages, and supplies must be rotated using First in First Out (FIFO) method, checked for good quality and expiration dates. Inspect for accuracy of portion controls, reimbursable meal verification and meal pattern compliances of all meal programs daily. Ensure menu items are prepared and served correctly with an appealing presentation on the serving lines for all meal periods on time. This includes oversight of maintaining food replenishments and clean serving lines from beginning to the end of meal services. Monitor and maintain safe kitchen operation and preventative maintenance of all kitchen equipment. Demonstrate efforts to monitoring, reduction, and management of food waste. Organize time efficiently and follow through on tasks. Maintain confidentiality of personal information regarding students' dietary restrictions which also includes staff and parents. Ensure that all children with dietary restrictions receive authorized substitutes according to medical documentation. Demonstrate food safety practices to prevent foodborne illness. Monitor and maintain good personal hygiene practices at all times. Make menu recommendations with regard to taste acceptability, meal pattern compliance, staffing, and food production. Fill in as a food service operator, and/or cashier as needed for staff coverage. Substitutes may not always be available for coverage. May also need to fill in at other district locations. Attends mandatory district meetings and professional development trainings. The Director of Food Services may require other related duties to be assigned, including working in other kitchens, for the purpose of ensuring the efficient and effective functioning of the kitchen locations.