Jefferson County School District
Dandridge, Tennessee
Part-time; 5.5 hours per day (8 am to 1:30 p.m.); 185 days paid days per year (includes 5 paid holidays) - for a full school year FLSA Status: Non-exempt Food Service Assistant Nature of Work Employees in this classification assist in providing meals and snacks for students attending Jefferson County school facilities. The tasks associated with the job and number of hours worked per day vary depending on the size and enrollment of the school and the age of the students attending the school. Duties associated with the job include: the preparation and serving of meals; cleaning of the dining facilities, kitchen equipment, utensils and serving trays; receiving and recording meal fees; stocking supplies and food; and monitoring the behavior of students in the cafeteria. Some independent decision making is required to determine meal preparation activities and amount of food to be prepared. The position requires considerable physical effort due to excessive walking, lifting, and bending and incumbents are exposed to caustic cleaning chemicals and occasional temperature extremes. Work is reviewed through observation of the quality of meals prepared, productivity on the job, and ability to interact with co-workers and students. Illustrative Examples of Work -Prepare fresh salads, cuts raw vegetables, and prepare fruit for meals. -Prepare and serve a hot or cold breakfast for students as they arrive for school. -Prepare meals and sets up the serving line to provide lunch for teachers and students according to established schedules. -Clean cooking equipment and utensils as necessary and upon completion of daily activities. -Receive and store food supplies and other inventory upon delivery. -Operate dish washing equipment to clean trays, silver ware, cups, and plates as students complete meals. -Sweep and mop the kitchen and dining areas as needed and following each meal. -Stock milk containers and replenish food on the serving line when necessary. -Organize and clean freezers and coolers as required. -Bake bread, rolls, deserts, and other baked items for meals. -Clean tables and common areas in the dining facility. -Empty the trash as necessary and upon completion of daily activities. -Operate the Microcheck machine to record student meal transactions. -Perform related duties as required. Necessary Requirements of Work Graduation from an accredited high school or GED program, experience working in an institutional food service setting, ability to interact successfully with co-workers, school age children, and the public or any equivalent combination of education and experience to provide the following knowledge, skill, and abilities: -Knowledge of institutional cooking supplies and equipment and cooking procedures involving the preparation of large quantities of food. -Knowledge of commonly used food service cleaning supplies and equipment and acceptable standards of cleanliness for food service facilities. -Knowledge of the safety procedures involving the use of institutional cooking equipment and supplies. -Some knowledge of USDA guidelines pertaining to the national school lunch program and meal pattern requirements. -Some knowledge of the Jefferson County school cafeteria guidelines or the ability to acquire this information in a short period of time. -Some knowledge of food proportions necessary to feed differing numbers and ages of students. -Skill in the operation of institutional cooking and cleaning equipment. -Skill in the timing and preparation of meals for large quantities of people. - Ability to perform the physically demanding aspects of institutional meal preparation including heaving lifting (up to 50 lbs.), excessive standing and walking, and bending. -Ability to follow directions and adapt to changes in work assignments to meet changing workload demands. -Ability to interact successfully with teachers, school children, and the public. Necessary Special Requirement -Incumbents must pass a physical exam and TB test prior to employment. -Fingerprinting and clearance through TBI required.
Mar 13, 2024
Full time
Part-time; 5.5 hours per day (8 am to 1:30 p.m.); 185 days paid days per year (includes 5 paid holidays) - for a full school year FLSA Status: Non-exempt Food Service Assistant Nature of Work Employees in this classification assist in providing meals and snacks for students attending Jefferson County school facilities. The tasks associated with the job and number of hours worked per day vary depending on the size and enrollment of the school and the age of the students attending the school. Duties associated with the job include: the preparation and serving of meals; cleaning of the dining facilities, kitchen equipment, utensils and serving trays; receiving and recording meal fees; stocking supplies and food; and monitoring the behavior of students in the cafeteria. Some independent decision making is required to determine meal preparation activities and amount of food to be prepared. The position requires considerable physical effort due to excessive walking, lifting, and bending and incumbents are exposed to caustic cleaning chemicals and occasional temperature extremes. Work is reviewed through observation of the quality of meals prepared, productivity on the job, and ability to interact with co-workers and students. Illustrative Examples of Work -Prepare fresh salads, cuts raw vegetables, and prepare fruit for meals. -Prepare and serve a hot or cold breakfast for students as they arrive for school. -Prepare meals and sets up the serving line to provide lunch for teachers and students according to established schedules. -Clean cooking equipment and utensils as necessary and upon completion of daily activities. -Receive and store food supplies and other inventory upon delivery. -Operate dish washing equipment to clean trays, silver ware, cups, and plates as students complete meals. -Sweep and mop the kitchen and dining areas as needed and following each meal. -Stock milk containers and replenish food on the serving line when necessary. -Organize and clean freezers and coolers as required. -Bake bread, rolls, deserts, and other baked items for meals. -Clean tables and common areas in the dining facility. -Empty the trash as necessary and upon completion of daily activities. -Operate the Microcheck machine to record student meal transactions. -Perform related duties as required. Necessary Requirements of Work Graduation from an accredited high school or GED program, experience working in an institutional food service setting, ability to interact successfully with co-workers, school age children, and the public or any equivalent combination of education and experience to provide the following knowledge, skill, and abilities: -Knowledge of institutional cooking supplies and equipment and cooking procedures involving the preparation of large quantities of food. -Knowledge of commonly used food service cleaning supplies and equipment and acceptable standards of cleanliness for food service facilities. -Knowledge of the safety procedures involving the use of institutional cooking equipment and supplies. -Some knowledge of USDA guidelines pertaining to the national school lunch program and meal pattern requirements. -Some knowledge of the Jefferson County school cafeteria guidelines or the ability to acquire this information in a short period of time. -Some knowledge of food proportions necessary to feed differing numbers and ages of students. -Skill in the operation of institutional cooking and cleaning equipment. -Skill in the timing and preparation of meals for large quantities of people. - Ability to perform the physically demanding aspects of institutional meal preparation including heaving lifting (up to 50 lbs.), excessive standing and walking, and bending. -Ability to follow directions and adapt to changes in work assignments to meet changing workload demands. -Ability to interact successfully with teachers, school children, and the public. Necessary Special Requirement -Incumbents must pass a physical exam and TB test prior to employment. -Fingerprinting and clearance through TBI required.
Job Title: Kitchen Aide Date: 06/30/2023 Job Class: Academy Part Time Hourly (5 days a week - 30 hours max per week) Salary Type: Non-Exempt Reports to: Director of Academics/Christian Virtue SUMMARY: The Kitchen Aide is responsible for assisting in preparing, cooking, and serving food in the school cafeteria as directed by the Kitchen Manager. SPECIFIC RESPONSIBILITIES: Operate specialized food service equipment. Assist in food production, service and/or cleanup tasks as assigned. Receive and unpack food and supplies. Clean and maintain food service equipment and facilities. Participate in ongoing professional training. Observe safety and security procedures; report potentially unsafe conditions. Able to react to change productively and handle other essential tasks as assigned. REQUIREMENTS: A heart for the local church, a growing relationship with Jesus Christ and a passion to help others find and follow Jesus. High school Diploma or equivalent Prior K-12 food service experience (PREFERRED) Strong organizational skills Strong customer service skills Ability to extend a recipe and accurately determine food requirements. Ability to communicate effectively with staff and students. Ability to establish and maintain cooperative working relationships with staff and others. Ability to prioritize and plan work activities and use time efficiently. Ability to approach others in a tactful manner. Ability to follow instructions and respond to supervisor direction and take responsibility for own actions. Ability to maintain a high level of ethical behavior and confidentiality when dealing with student, staff and/or parent information. Ability to meet challenges with resourcefulness and generate suggestions for improving work. CONCLUSION: The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel. Further, this job description is not intended to limit or in any way modify the right of any supervisor to assign, direct and amend the work of any employee under his/ her supervision. I understand that employment is at the will of the employer and either the employer or the employee may terminate the employment with or without cause at any time.
Mar 27, 2024
Full time
Job Title: Kitchen Aide Date: 06/30/2023 Job Class: Academy Part Time Hourly (5 days a week - 30 hours max per week) Salary Type: Non-Exempt Reports to: Director of Academics/Christian Virtue SUMMARY: The Kitchen Aide is responsible for assisting in preparing, cooking, and serving food in the school cafeteria as directed by the Kitchen Manager. SPECIFIC RESPONSIBILITIES: Operate specialized food service equipment. Assist in food production, service and/or cleanup tasks as assigned. Receive and unpack food and supplies. Clean and maintain food service equipment and facilities. Participate in ongoing professional training. Observe safety and security procedures; report potentially unsafe conditions. Able to react to change productively and handle other essential tasks as assigned. REQUIREMENTS: A heart for the local church, a growing relationship with Jesus Christ and a passion to help others find and follow Jesus. High school Diploma or equivalent Prior K-12 food service experience (PREFERRED) Strong organizational skills Strong customer service skills Ability to extend a recipe and accurately determine food requirements. Ability to communicate effectively with staff and students. Ability to establish and maintain cooperative working relationships with staff and others. Ability to prioritize and plan work activities and use time efficiently. Ability to approach others in a tactful manner. Ability to follow instructions and respond to supervisor direction and take responsibility for own actions. Ability to maintain a high level of ethical behavior and confidentiality when dealing with student, staff and/or parent information. Ability to meet challenges with resourcefulness and generate suggestions for improving work. CONCLUSION: The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel. Further, this job description is not intended to limit or in any way modify the right of any supervisor to assign, direct and amend the work of any employee under his/ her supervision. I understand that employment is at the will of the employer and either the employer or the employee may terminate the employment with or without cause at any time.
West Virginia Department of Education
Romney, West Virginia
Position Type: Cook/Nutrition Services/Cooks Date Posted: 3/22/2024 Location: Hampshire High School Closing Date: 04/05/2024 County: Hampshire County Schools - website THIS POSITION IS FOR THE SCHOOL YEAR POSITION: Cook II/III IMMEDIATE SUPERVISOR: Principal FLSA STATUS: Non-Exempt EMPLOYMENT TERM: Minimum 200 days annually, pursuant to WV Code 18A-4-8; extended employment days may be established by HCBOE SALARY: Pursuant to WV Code 18A-4-8, in accordance with Hampshire County Salary Schedule, Pay Grade B, C, D or E; commensurate with experience and education level plus competitive benifits package equal to approximatly 35% of direct compensation. EVALUATION: Performance in this position will be evaluated by the building principal/immediate supervisor and in accordance with WV State Code 18A-2-12, WV State Board Policy 5314, and HCBOE Evaluation Policy for Service Personnel JOB SUMMARY: The Cook performs cooking and baking duties, following nutritionally sound menus and may be assigned inventory, record keeping, computer input responsibilities. The cook may assume additional duties in the absence of the Cafeteria Manager. Positions in this class require specific training and the ability to do quantity cooking and/or baking. After initial orientation, work is performed with minimum supervision. Nature of the work requires moderate physical effort, continuous standing, and use of commercial food service equipment. Pursuant to WV Code 18A-4-8: 'Cook II' means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. 'Cook III' means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. PERFORMANCE RESPONSIBILITIES: (Additional duties may be assigned) Adheres to appropriate safety, hygiene and health standards as mandated by Hazard Analysis and Critical Control Point (HACCP) Follows school schedules and be punctual Reviews weekly menus for planning food preparation schedule Operates commercial food service equipment Prepares a variety of menu items for daily service including scratch cooking and following recipes Maintains temperature readings Assembles, measure, and mixes ingredients for a variety of food items Follows written, verbal and other directions Participates in cleaning, maintenance and security of kitchen and storage areas Sets up and arranges food to be served on a daily basis Receives, inspects, and temps incoming merchandise Appropriately stores foods and supplies Inputs data (ordering) in computer when applicable Has a working knowledge of all kitchen equipment and devices and show ability to maintain this equipment Reacts favorably to constructive criticism Cooperates with various school programs, groups, and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events. This may involve occasional overtime. Assists with preparation of all school meals for students and adults Assists with preparation of special dietary items for identified students When requested, trains/instructs substitute cooks assigned to the work location in preparation of school meals Maintains harmonious relations with students, staff, vendors, parents, and other outside entities that associate with the child nutrition program Cares for, maintains, and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food Maintains regular attendance and complies with State Law and County policies and regulations Maintains an environment that is safe for food and food preparation Anticipates and effectively addresses unforeseen crises associated with feeding large groups of children Assists in implementing meals based on district and school objectives and the needs and abilities of students Reads and interprets written recipes and other written and verbal directions Attends workshops as directed Maintains confidentiality, unquestionable integrity When necessary, acts as Cafeteria Manager assigning duties and inspecting food reading for consumption Makes menu item substitutions with the approval of Cafeteria Manager and Child Nutrition Director Maintains accurate records which may include receipts, inventories of equipment and food supplies, order food supplies following established procedures QUALIFICATIONS: High School diploma or equivalent, pursuant to WV Code 18A-2-5; Criminal background check conducted pursuant to WV Code 18-5-15c; Meet the definition of "Qualifications" in WV Code 18A-4-8b; demonstrated competency, pursuant to WV Code 18A-4-8e (state approved competency test) as required. To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintains current Serv-Safe Certification Effectively presents information and respond to questions from administrators, students, staff and general public consistent with the duties of the positions Performs work requiring considerable standing Applies concepts such as fractions, percentages, ratios, and proportions to practical situations consistent with the duties of the position Interfaces effectively with other departments, school personnel, other maintenance staff and business contacts from outside the county Reads and complies with labels and safety warnings on cleaning agents and hazardous materials Interprets an variety of instructions furnished in written, oral, diagram, or schedule form PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to reach, walk, climb, lift heavy objects, pull, push, grasp, bend, use commercial food service equipment, talk, hear, see and use repetitive motions. The employee is required to exert moderate physical effort and stand continuously. While performing the duties of this job, the employee may frequently lift and/or move at least 40-60 pounds of materials, food supplies, etc. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, and the ability to adjust focus. The position requires the individual to meet multiple demands from several people and interact with the public and other staff members. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen can range from -10 degrees F in a walk-in freezer to 100 degrees F or above near the ovens, stove and dishwasher. Temperatures can exceed 400 degrees F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with nonskid soles are recommended. The noise level in the work environment is moderate loud to loud (70-90dB). The information contained in the job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of duties performed by this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned by the Superintendent or his/her designee. The employee shall remain free of any alcohol or non-prescribed drugs while in the workplace. Alcohol and controlled substances which effect employee productivity, safety, or judgment in the workplace will not be tolerated.
Mar 23, 2024
Full time
Position Type: Cook/Nutrition Services/Cooks Date Posted: 3/22/2024 Location: Hampshire High School Closing Date: 04/05/2024 County: Hampshire County Schools - website THIS POSITION IS FOR THE SCHOOL YEAR POSITION: Cook II/III IMMEDIATE SUPERVISOR: Principal FLSA STATUS: Non-Exempt EMPLOYMENT TERM: Minimum 200 days annually, pursuant to WV Code 18A-4-8; extended employment days may be established by HCBOE SALARY: Pursuant to WV Code 18A-4-8, in accordance with Hampshire County Salary Schedule, Pay Grade B, C, D or E; commensurate with experience and education level plus competitive benifits package equal to approximatly 35% of direct compensation. EVALUATION: Performance in this position will be evaluated by the building principal/immediate supervisor and in accordance with WV State Code 18A-2-12, WV State Board Policy 5314, and HCBOE Evaluation Policy for Service Personnel JOB SUMMARY: The Cook performs cooking and baking duties, following nutritionally sound menus and may be assigned inventory, record keeping, computer input responsibilities. The cook may assume additional duties in the absence of the Cafeteria Manager. Positions in this class require specific training and the ability to do quantity cooking and/or baking. After initial orientation, work is performed with minimum supervision. Nature of the work requires moderate physical effort, continuous standing, and use of commercial food service equipment. Pursuant to WV Code 18A-4-8: 'Cook II' means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. 'Cook III' means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. PERFORMANCE RESPONSIBILITIES: (Additional duties may be assigned) Adheres to appropriate safety, hygiene and health standards as mandated by Hazard Analysis and Critical Control Point (HACCP) Follows school schedules and be punctual Reviews weekly menus for planning food preparation schedule Operates commercial food service equipment Prepares a variety of menu items for daily service including scratch cooking and following recipes Maintains temperature readings Assembles, measure, and mixes ingredients for a variety of food items Follows written, verbal and other directions Participates in cleaning, maintenance and security of kitchen and storage areas Sets up and arranges food to be served on a daily basis Receives, inspects, and temps incoming merchandise Appropriately stores foods and supplies Inputs data (ordering) in computer when applicable Has a working knowledge of all kitchen equipment and devices and show ability to maintain this equipment Reacts favorably to constructive criticism Cooperates with various school programs, groups, and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events. This may involve occasional overtime. Assists with preparation of all school meals for students and adults Assists with preparation of special dietary items for identified students When requested, trains/instructs substitute cooks assigned to the work location in preparation of school meals Maintains harmonious relations with students, staff, vendors, parents, and other outside entities that associate with the child nutrition program Cares for, maintains, and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food Maintains regular attendance and complies with State Law and County policies and regulations Maintains an environment that is safe for food and food preparation Anticipates and effectively addresses unforeseen crises associated with feeding large groups of children Assists in implementing meals based on district and school objectives and the needs and abilities of students Reads and interprets written recipes and other written and verbal directions Attends workshops as directed Maintains confidentiality, unquestionable integrity When necessary, acts as Cafeteria Manager assigning duties and inspecting food reading for consumption Makes menu item substitutions with the approval of Cafeteria Manager and Child Nutrition Director Maintains accurate records which may include receipts, inventories of equipment and food supplies, order food supplies following established procedures QUALIFICATIONS: High School diploma or equivalent, pursuant to WV Code 18A-2-5; Criminal background check conducted pursuant to WV Code 18-5-15c; Meet the definition of "Qualifications" in WV Code 18A-4-8b; demonstrated competency, pursuant to WV Code 18A-4-8e (state approved competency test) as required. To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintains current Serv-Safe Certification Effectively presents information and respond to questions from administrators, students, staff and general public consistent with the duties of the positions Performs work requiring considerable standing Applies concepts such as fractions, percentages, ratios, and proportions to practical situations consistent with the duties of the position Interfaces effectively with other departments, school personnel, other maintenance staff and business contacts from outside the county Reads and complies with labels and safety warnings on cleaning agents and hazardous materials Interprets an variety of instructions furnished in written, oral, diagram, or schedule form PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to reach, walk, climb, lift heavy objects, pull, push, grasp, bend, use commercial food service equipment, talk, hear, see and use repetitive motions. The employee is required to exert moderate physical effort and stand continuously. While performing the duties of this job, the employee may frequently lift and/or move at least 40-60 pounds of materials, food supplies, etc. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, and the ability to adjust focus. The position requires the individual to meet multiple demands from several people and interact with the public and other staff members. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen can range from -10 degrees F in a walk-in freezer to 100 degrees F or above near the ovens, stove and dishwasher. Temperatures can exceed 400 degrees F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with nonskid soles are recommended. The noise level in the work environment is moderate loud to loud (70-90dB). The information contained in the job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of duties performed by this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned by the Superintendent or his/her designee. The employee shall remain free of any alcohol or non-prescribed drugs while in the workplace. Alcohol and controlled substances which effect employee productivity, safety, or judgment in the workplace will not be tolerated.
West Virginia Department of Education
Capon Bridge, West Virginia
Position Type: Cook/Nutrition Services/Cooks Date Posted: 3/22/2024 Location: Capon Bridge Elementary School Closing Date: 04/05/2024 County: Hampshire County Schools - website This position is for the school year. POSITION: Cook II/III IMMEDIATE SUPERVISOR: Principal FLSA STATUS: Non-Exempt EMPLOYMENT TERM: Minimum 200 days annually, pursuant to WV Code 18A-4-8; extended employment days may be established by HCBOE SALARY: Pursuant to WV Code 18A-4-8, in accordance with Hampshire County Salary Schedule, Pay Grade B, C, D or E; commensurate with experience and education level plus competitive benifits package equal to approximatly 35% of direct compensation. EVALUATION: Performance in this position will be evaluated by the building principal/immediate supervisor and in accordance with WV State Code 18A-2-12, WV State Board Policy 5314, and HCBOE Evaluation Policy for Service Personnel JOB SUMMARY: The Cook performs cooking and baking duties, following nutritionally sound menus and may be assigned inventory, record keeping, computer input responsibilities. The cook may assume additional duties in the absence of the Cafeteria Manager. Positions in this class require specific training and the ability to do quantity cooking and/or baking. After initial orientation, work is performed with minimum supervision. Nature of the work requires moderate physical effort, continuous standing, and use of commercial food service equipment. Pursuant to WV Code 18A-4-8: 'Cook II' means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. 'Cook III' means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. PERFORMANCE RESPONSIBILITIES: (Additional duties may be assigned) Adheres to appropriate safety, hygiene and health standards as mandated by Hazard Analysis and Critical Control Point (HACCP) Follows school schedules and be punctual Reviews weekly menus for planning food preparation schedule Operates commercial food service equipment Prepares a variety of menu items for daily service including scratch cooking and following recipes Maintains temperature readings Assembles, measure, and mixes ingredients for a variety of food items Follows written, verbal and other directions Participates in cleaning, maintenance and security of kitchen and storage areas Sets up and arranges food to be served on a daily basis Receives, inspects, and temps incoming merchandise Appropriately stores foods and supplies Inputs data (ordering) in computer when applicable Has a working knowledge of all kitchen equipment and devices and show ability to maintain this equipment Reacts favorably to constructive criticism Cooperates with various school programs, groups, and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events. This may involve occasional overtime. Assists with preparation of all school meals for students and adults Assists with preparation of special dietary items for identified students When requested, trains/instructs substitute cooks assigned to the work location in preparation of school meals Maintains harmonious relations with students, staff, vendors, parents, and other outside entities that associate with the child nutrition program Cares for, maintains, and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food Maintains regular attendance and complies with State Law and County policies and regulations Maintains an environment that is safe for food and food preparation Anticipates and effectively addresses unforeseen crises associated with feeding large groups of children Assists in implementing meals based on district and school objectives and the needs and abilities of students Reads and interprets written recipes and other written and verbal directions Attends workshops as directed Maintains confidentiality, unquestionable integrity When necessary, acts as Cafeteria Manager assigning duties and inspecting food reading for consumption Makes menu item substitutions with the approval of Cafeteria Manager and Child Nutrition Director Maintains accurate records which may include receipts, inventories of equipment and food supplies, order food supplies following established procedures QUALIFICATIONS: High School diploma or equivalent, pursuant to WV Code 18A-2-5; Criminal background check conducted pursuant to WV Code 18-5-15c; Meet the definition of "Qualifications" in WV Code 18A-4-8b; demonstrated competency, pursuant to WV Code 18A-4-8e (state approved competency test) as required. To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintains current Serv-Safe Certification Effectively presents information and respond to questions from administrators, students, staff and general public consistent with the duties of the positions Performs work requiring considerable standing Applies concepts such as fractions, percentages, ratios, and proportions to practical situations consistent with the duties of the position Interfaces effectively with other departments, school personnel, other maintenance staff and business contacts from outside the county Reads and complies with labels and safety warnings on cleaning agents and hazardous materials Interprets an variety of instructions furnished in written, oral, diagram, or schedule form PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to reach, walk, climb, lift heavy objects, pull, push, grasp, bend, use commercial food service equipment, talk, hear, see and use repetitive motions. The employee is required to exert moderate physical effort and stand continuously. While performing the duties of this job, the employee may frequently lift and/or move at least 40-60 pounds of materials, food supplies, etc. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, and the ability to adjust focus. The position requires the individual to meet multiple demands from several people and interact with the public and other staff members. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen can range from -10 degrees F in a walk-in freezer to 100 degrees F or above near the ovens, stove and dishwasher. Temperatures can exceed 400 degrees F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with nonskid soles are recommended. The noise level in the work environment is moderate loud to loud (70-90dB). The information contained in the job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of duties performed by this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned by the Superintendent or his/her designee. The employee shall remain free of any alcohol or non-prescribed drugs while in the workplace. Alcohol and controlled substances which effect employee productivity, safety, or judgment in the workplace will not be tolerated.
Mar 23, 2024
Full time
Position Type: Cook/Nutrition Services/Cooks Date Posted: 3/22/2024 Location: Capon Bridge Elementary School Closing Date: 04/05/2024 County: Hampshire County Schools - website This position is for the school year. POSITION: Cook II/III IMMEDIATE SUPERVISOR: Principal FLSA STATUS: Non-Exempt EMPLOYMENT TERM: Minimum 200 days annually, pursuant to WV Code 18A-4-8; extended employment days may be established by HCBOE SALARY: Pursuant to WV Code 18A-4-8, in accordance with Hampshire County Salary Schedule, Pay Grade B, C, D or E; commensurate with experience and education level plus competitive benifits package equal to approximatly 35% of direct compensation. EVALUATION: Performance in this position will be evaluated by the building principal/immediate supervisor and in accordance with WV State Code 18A-2-12, WV State Board Policy 5314, and HCBOE Evaluation Policy for Service Personnel JOB SUMMARY: The Cook performs cooking and baking duties, following nutritionally sound menus and may be assigned inventory, record keeping, computer input responsibilities. The cook may assume additional duties in the absence of the Cafeteria Manager. Positions in this class require specific training and the ability to do quantity cooking and/or baking. After initial orientation, work is performed with minimum supervision. Nature of the work requires moderate physical effort, continuous standing, and use of commercial food service equipment. Pursuant to WV Code 18A-4-8: 'Cook II' means a person employed to interpret menus, to prepare and serve meals in a food service program of a school. 'Cook III' means a person employed to prepare and serve meals, make reports, prepare requisitions for supplies, order equipment and repairs for a food service program of a school system. PERFORMANCE RESPONSIBILITIES: (Additional duties may be assigned) Adheres to appropriate safety, hygiene and health standards as mandated by Hazard Analysis and Critical Control Point (HACCP) Follows school schedules and be punctual Reviews weekly menus for planning food preparation schedule Operates commercial food service equipment Prepares a variety of menu items for daily service including scratch cooking and following recipes Maintains temperature readings Assembles, measure, and mixes ingredients for a variety of food items Follows written, verbal and other directions Participates in cleaning, maintenance and security of kitchen and storage areas Sets up and arranges food to be served on a daily basis Receives, inspects, and temps incoming merchandise Appropriately stores foods and supplies Inputs data (ordering) in computer when applicable Has a working knowledge of all kitchen equipment and devices and show ability to maintain this equipment Reacts favorably to constructive criticism Cooperates with various school programs, groups, and outside organizations using the school cafeteria, including planning and supervising the preparation and serving for special events. This may involve occasional overtime. Assists with preparation of all school meals for students and adults Assists with preparation of special dietary items for identified students When requested, trains/instructs substitute cooks assigned to the work location in preparation of school meals Maintains harmonious relations with students, staff, vendors, parents, and other outside entities that associate with the child nutrition program Cares for, maintains, and operates equipment and utensils common to large quantity preparation, cooking, storage and distribution of food Maintains regular attendance and complies with State Law and County policies and regulations Maintains an environment that is safe for food and food preparation Anticipates and effectively addresses unforeseen crises associated with feeding large groups of children Assists in implementing meals based on district and school objectives and the needs and abilities of students Reads and interprets written recipes and other written and verbal directions Attends workshops as directed Maintains confidentiality, unquestionable integrity When necessary, acts as Cafeteria Manager assigning duties and inspecting food reading for consumption Makes menu item substitutions with the approval of Cafeteria Manager and Child Nutrition Director Maintains accurate records which may include receipts, inventories of equipment and food supplies, order food supplies following established procedures QUALIFICATIONS: High School diploma or equivalent, pursuant to WV Code 18A-2-5; Criminal background check conducted pursuant to WV Code 18-5-15c; Meet the definition of "Qualifications" in WV Code 18A-4-8b; demonstrated competency, pursuant to WV Code 18A-4-8e (state approved competency test) as required. To perform this job successfully, and individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintains current Serv-Safe Certification Effectively presents information and respond to questions from administrators, students, staff and general public consistent with the duties of the positions Performs work requiring considerable standing Applies concepts such as fractions, percentages, ratios, and proportions to practical situations consistent with the duties of the position Interfaces effectively with other departments, school personnel, other maintenance staff and business contacts from outside the county Reads and complies with labels and safety warnings on cleaning agents and hazardous materials Interprets an variety of instructions furnished in written, oral, diagram, or schedule form PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to reach, walk, climb, lift heavy objects, pull, push, grasp, bend, use commercial food service equipment, talk, hear, see and use repetitive motions. The employee is required to exert moderate physical effort and stand continuously. While performing the duties of this job, the employee may frequently lift and/or move at least 40-60 pounds of materials, food supplies, etc. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, and the ability to adjust focus. The position requires the individual to meet multiple demands from several people and interact with the public and other staff members. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The temperature in a school kitchen can range from -10 degrees F in a walk-in freezer to 100 degrees F or above near the ovens, stove and dishwasher. Temperatures can exceed 400 degrees F while operating ovens. The work floor surface, by the nature of this job, will be wet and slippery periodically throughout the day. Therefore, shoes with nonskid soles are recommended. The noise level in the work environment is moderate loud to loud (70-90dB). The information contained in the job description is for compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of duties performed by this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned by the Superintendent or his/her designee. The employee shall remain free of any alcohol or non-prescribed drugs while in the workplace. Alcohol and controlled substances which effect employee productivity, safety, or judgment in the workplace will not be tolerated.
Do you like to keep things neat and tidy? We're looking for Utility Workers to assist the cleaning and maintenance of our cafeteria and dining room. You'll keep the kitchen clean including floors, trash, and dishes and put away delivered items. We offer great pay, flexible schedules, excellent training, and advancement opportunities! Responsibilities: Organization and replenishing of all service-related goods such as condiments, china, and other related items. Deliver food carts to units ensuring that all patients receive the proper tray along with collecting and returning carts at the designated timeframe. Maintain an organized and sanitized kitchen, including floors, trash, and dishes, and storage of delivery items. Ensure quality effective distribution of food to CSG customers. Assist as needed if called upon to clean and prepare various foods for cooking and/or serving. Assemble food and beverages on tray line for regular and modified diets. Provide a quality dining experience that exceeds customer expectations. Promote and provide a work environment of teamwork and respect amongst employees, integrity, world class customer service, financial responsibility, and continual pursuit of excellence. Adhere to all requirements in connection with food safety regulations for CSG, and for state and federal requirements, and other applicable health and safety regulations that may arise. Maintain a clean and safe work area. Communicate effectively with a thorough comprehension and compliance of verbal instructions / written standard recipes, and production orders. Maintain accurate recordkeeping systems while ensuring creative cooking techniques in the preparation of daily menus. Maintain a clean and organized dining room including chairs, tables, trash receptacles, work areas, condiments and applicable areas determined by the supervisor. Ensure service areas and surrounding areas are clean and free of debris and arranged in a manner determined by the supervisor. Assist with the removal of trash, waste, and spills in the dining room, serving areas and kitchen floors. Assist in the transfer of supplies and equipment between storage and work areas by hand or using hand trucks. Maintain an effective food station set up prior to service with appropriate equipment and food determined by the supervisor. Receive, unpack, unwrap, rotate, and stow deliveries into appropriate refrigerators, freezers, and storerooms via supervisor's instructions. Maintain a clean and sanitized workstation at all times. Assist with production, merchandising, set up, and service of food under supervisor's direction. Assist in serving menu items to the customer while providing exceptional customer service in a courteous, helpful and friendly manner. Serve and clear the customers' area using proper serving/clearing methods. Fulfill all side work responsibilities as determined by the supervisor. Must be able to work flexible hours, weekends and holidays. This position may be called upon to perform other duties and tasks as determined by the immediate supervisor, client and client location. Requirements Our Ideal Candidate will have: Completion of 10th grade or equivalent education Retail, customer service, or food service experience preferred Physical Requirements: Ability to stand or walk frequently Ability to reach or bend frequently Ability to frequently lift or carry items of 10lbs or more Ability to occasionally lift items up to 50lbs Join a rapidly growing company on a mission to improve the lives of others. Culinary Services Group is recognized as a Top 50 Contract Food Service Management Company, specializing in senior care communities, hospitals, and behavioral healthcare services. We are seeking smiling faces who are caring and compassionate. Come grow with us and work for a company that is committed to always doing the right thing! Culinary Services Group is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, sex, age, national origin, disability, protected veteran status, and or any other status protected by federal, state, or local law.
Mar 13, 2024
Full time
Do you like to keep things neat and tidy? We're looking for Utility Workers to assist the cleaning and maintenance of our cafeteria and dining room. You'll keep the kitchen clean including floors, trash, and dishes and put away delivered items. We offer great pay, flexible schedules, excellent training, and advancement opportunities! Responsibilities: Organization and replenishing of all service-related goods such as condiments, china, and other related items. Deliver food carts to units ensuring that all patients receive the proper tray along with collecting and returning carts at the designated timeframe. Maintain an organized and sanitized kitchen, including floors, trash, and dishes, and storage of delivery items. Ensure quality effective distribution of food to CSG customers. Assist as needed if called upon to clean and prepare various foods for cooking and/or serving. Assemble food and beverages on tray line for regular and modified diets. Provide a quality dining experience that exceeds customer expectations. Promote and provide a work environment of teamwork and respect amongst employees, integrity, world class customer service, financial responsibility, and continual pursuit of excellence. Adhere to all requirements in connection with food safety regulations for CSG, and for state and federal requirements, and other applicable health and safety regulations that may arise. Maintain a clean and safe work area. Communicate effectively with a thorough comprehension and compliance of verbal instructions / written standard recipes, and production orders. Maintain accurate recordkeeping systems while ensuring creative cooking techniques in the preparation of daily menus. Maintain a clean and organized dining room including chairs, tables, trash receptacles, work areas, condiments and applicable areas determined by the supervisor. Ensure service areas and surrounding areas are clean and free of debris and arranged in a manner determined by the supervisor. Assist with the removal of trash, waste, and spills in the dining room, serving areas and kitchen floors. Assist in the transfer of supplies and equipment between storage and work areas by hand or using hand trucks. Maintain an effective food station set up prior to service with appropriate equipment and food determined by the supervisor. Receive, unpack, unwrap, rotate, and stow deliveries into appropriate refrigerators, freezers, and storerooms via supervisor's instructions. Maintain a clean and sanitized workstation at all times. Assist with production, merchandising, set up, and service of food under supervisor's direction. Assist in serving menu items to the customer while providing exceptional customer service in a courteous, helpful and friendly manner. Serve and clear the customers' area using proper serving/clearing methods. Fulfill all side work responsibilities as determined by the supervisor. Must be able to work flexible hours, weekends and holidays. This position may be called upon to perform other duties and tasks as determined by the immediate supervisor, client and client location. Requirements Our Ideal Candidate will have: Completion of 10th grade or equivalent education Retail, customer service, or food service experience preferred Physical Requirements: Ability to stand or walk frequently Ability to reach or bend frequently Ability to frequently lift or carry items of 10lbs or more Ability to occasionally lift items up to 50lbs Join a rapidly growing company on a mission to improve the lives of others. Culinary Services Group is recognized as a Top 50 Contract Food Service Management Company, specializing in senior care communities, hospitals, and behavioral healthcare services. We are seeking smiling faces who are caring and compassionate. Come grow with us and work for a company that is committed to always doing the right thing! Culinary Services Group is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sexual orientation, gender identity, sex, age, national origin, disability, protected veteran status, and or any other status protected by federal, state, or local law.
Artesia Public School District
Artesia, New Mexico
DATE POSTED: September 20, 2023 BEGINNING DATE: Immediately Cafeteria Cook Helper Artesia Public Schools Job Description Job Title: Cafeteria Cook Helper Reports to: Food Service Director, Kitchen Manager, Head Cook Summary: Assists in preparing, cooking, and serving food in school cafeteria, cafeterias or central school district kitchen. Essential Duties and Responsibilities: Operate specialized food service equipment. Assist in food production, service and/or cleanup tasks as assigned. Receive and unpack food and supplies. Serve foods, breakfast/lunch to students and staff. Clean and maintain food service equipment and facilities. Participate in ongoing professional training. Observe safety and security procedures; report potentially unsafe conditions. Necessary Skills: Ability to identify and resolve problems in a timely manner. Ability to maintain confidentiality. Ability to communicate well with others. Ability to exhibit objectivity and openness to others' views, give and welcome feedback, contribute to building a positive team spirit, put success of team above own interests, build morale and group commitments to goals and objectives, and support everyone's efforts to succeed. Ability to follow policies and procedures. Ability to prioritize and plan work activities and use time efficiently. Ability to approach others in a tactful manner. Ability to follow instructions and respond to supervisor direction and take responsibility for own actions. Ability to maintain a high level of ethical behavior and confidentiality when dealing with student, staff and/or parent information. Ability to meet challenges with resourcefulness and generate suggestions for improving work. Technology Skills: Basic computer skills preferred. Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk and uses hands, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Education and/or Experience: High School diploma or GED required. Prior experience or training is preferred. Term of Employment: To be determined upon employment. HOW TO APPLY: Complete the entire application ONLINE to be considered for this position Provide a copy of your Drivers License & Social Security Card Resume and reference letters are optional REQUIREMENTS: The applicant, if selected, MUST undergo a FBI Fingerprint Background Report ($44.00 fee) EQUAL EMPLOYMENT OPPORTUNITY-The Artesia Public Schools District is an EQUAL OPPORTUNITY EMPLOYER. Applications are considered without regard to race, gender, creed, age, national origin, or disability in compliance with Federal and State laws. REFERENCE'S EMAIL ADDRESSES REQUIRED
Mar 13, 2024
Full time
DATE POSTED: September 20, 2023 BEGINNING DATE: Immediately Cafeteria Cook Helper Artesia Public Schools Job Description Job Title: Cafeteria Cook Helper Reports to: Food Service Director, Kitchen Manager, Head Cook Summary: Assists in preparing, cooking, and serving food in school cafeteria, cafeterias or central school district kitchen. Essential Duties and Responsibilities: Operate specialized food service equipment. Assist in food production, service and/or cleanup tasks as assigned. Receive and unpack food and supplies. Serve foods, breakfast/lunch to students and staff. Clean and maintain food service equipment and facilities. Participate in ongoing professional training. Observe safety and security procedures; report potentially unsafe conditions. Necessary Skills: Ability to identify and resolve problems in a timely manner. Ability to maintain confidentiality. Ability to communicate well with others. Ability to exhibit objectivity and openness to others' views, give and welcome feedback, contribute to building a positive team spirit, put success of team above own interests, build morale and group commitments to goals and objectives, and support everyone's efforts to succeed. Ability to follow policies and procedures. Ability to prioritize and plan work activities and use time efficiently. Ability to approach others in a tactful manner. Ability to follow instructions and respond to supervisor direction and take responsibility for own actions. Ability to maintain a high level of ethical behavior and confidentiality when dealing with student, staff and/or parent information. Ability to meet challenges with resourcefulness and generate suggestions for improving work. Technology Skills: Basic computer skills preferred. Physical Demands: While performing the duties of this job, the employee is regularly required to stand, walk and uses hands, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Education and/or Experience: High School diploma or GED required. Prior experience or training is preferred. Term of Employment: To be determined upon employment. HOW TO APPLY: Complete the entire application ONLINE to be considered for this position Provide a copy of your Drivers License & Social Security Card Resume and reference letters are optional REQUIREMENTS: The applicant, if selected, MUST undergo a FBI Fingerprint Background Report ($44.00 fee) EQUAL EMPLOYMENT OPPORTUNITY-The Artesia Public Schools District is an EQUAL OPPORTUNITY EMPLOYER. Applications are considered without regard to race, gender, creed, age, national origin, or disability in compliance with Federal and State laws. REFERENCE'S EMAIL ADDRESSES REQUIRED
Job Summary: In a Dual Rate capacity, supervise the Employee Cafeteria day-to-day operation with food and cashiering employees while working as a team to deliver a high-quality dining experience to all employees. Operates a productive, sanitary, team oriented working environment within budgeted guidelines. Qualifications: High school diploma or GED required. Two years related food service experience and/or equivalent combination of education and experience preferred. Knowledge of food preparation, presentation, and cashiering procedures Excellent interpersonal skills as well as documentation. Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Problem-solving abilities Able to quickly perform mathematical computations. Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Ability to speaking effectively before groups of employees of organization. Neat, professional appearance with excellent personal hygiene Must be able to work a flexible schedule including weekends, evenings, and holidays. Essential Job Functions: Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values Ensure overall daily food preparation and cashiering in assigned area ensuring meal preparation meets established standards, service excellence and cleanliness. Ensure requisitioning of food supplies and cost transfers with Stratton Warren ordering system Perform daily checks to ensure the quality of the line set up. Ensure all opening, running, and closing duties are completed by cooks and cashiers. Ensure all appearance and uniform guidelines. Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and perform monthly/quarterly food inventory counts. Participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers. Assist with department reporting and data analysis as required. Able to work all stations to assist cooks and cashiers when busy or provide breaks. Operate a productive, sanitary, team oriented working environment within budgeted guidelines. Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication. Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure. Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities. Trains staff on emergency procedures Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary. Assist with interviewing, selecting, hiring, promotion, demotion, and termination of employees. Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards. Conduct pre-shift meetings to communicate important information. Always provide the highest quality of service to employees and associates. Prepare prep lists and production sheets. Serve as communication liaison to subordinates and to Room Chef, Assistant Executive Chef Complete end of shift logs in a timely and accurate manner Assist with timely and accurate performance appraisals and accurate work history/attendance entries. Able to plan and prepare special menus when necessary. Actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions. Adhere to regulatory, departmental and company policies/procedures in an ethical manner. Ensure all required logbooks and temperature logs, are maintained, and verified. Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications. Properly maintain and store company inventory including utensils, cookware, machinery, POS machines Protect all company assets in regard to waste, breakage, and theft. Adhere to internal control regulations regarding variances. Able to run cash register. Conduct end of shift banking functions Assist cashier functions of voids and overrides. Monitor employees with cash to ensure proper cash handling procedures. Physical, Mental, and Environmental Demands: Must be able to be on feet for 8-hour shift. Must be able to stoop, bend, reach, kneel, twist and grasp. Must be able to have exposure to extreme heat or cold temperatures. Must be able to respond to visual and aural cues. Must be able to read, write, speak, and understand English. Must be physically mobile with reasonable accommodation. Must be able to handle high stress in the work environment and turn stress into high energy. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.Pay: $23 per hour, depending on experience The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Mar 11, 2024
Full time
Job Summary: In a Dual Rate capacity, supervise the Employee Cafeteria day-to-day operation with food and cashiering employees while working as a team to deliver a high-quality dining experience to all employees. Operates a productive, sanitary, team oriented working environment within budgeted guidelines. Qualifications: High school diploma or GED required. Two years related food service experience and/or equivalent combination of education and experience preferred. Knowledge of food preparation, presentation, and cashiering procedures Excellent interpersonal skills as well as documentation. Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Problem-solving abilities Able to quickly perform mathematical computations. Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Ability to speaking effectively before groups of employees of organization. Neat, professional appearance with excellent personal hygiene Must be able to work a flexible schedule including weekends, evenings, and holidays. Essential Job Functions: Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values Ensure overall daily food preparation and cashiering in assigned area ensuring meal preparation meets established standards, service excellence and cleanliness. Ensure requisitioning of food supplies and cost transfers with Stratton Warren ordering system Perform daily checks to ensure the quality of the line set up. Ensure all opening, running, and closing duties are completed by cooks and cashiers. Ensure all appearance and uniform guidelines. Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and perform monthly/quarterly food inventory counts. Participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers. Assist with department reporting and data analysis as required. Able to work all stations to assist cooks and cashiers when busy or provide breaks. Operate a productive, sanitary, team oriented working environment within budgeted guidelines. Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication. Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure. Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities. Trains staff on emergency procedures Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary. Assist with interviewing, selecting, hiring, promotion, demotion, and termination of employees. Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards. Conduct pre-shift meetings to communicate important information. Always provide the highest quality of service to employees and associates. Prepare prep lists and production sheets. Serve as communication liaison to subordinates and to Room Chef, Assistant Executive Chef Complete end of shift logs in a timely and accurate manner Assist with timely and accurate performance appraisals and accurate work history/attendance entries. Able to plan and prepare special menus when necessary. Actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions. Adhere to regulatory, departmental and company policies/procedures in an ethical manner. Ensure all required logbooks and temperature logs, are maintained, and verified. Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications. Properly maintain and store company inventory including utensils, cookware, machinery, POS machines Protect all company assets in regard to waste, breakage, and theft. Adhere to internal control regulations regarding variances. Able to run cash register. Conduct end of shift banking functions Assist cashier functions of voids and overrides. Monitor employees with cash to ensure proper cash handling procedures. Physical, Mental, and Environmental Demands: Must be able to be on feet for 8-hour shift. Must be able to stoop, bend, reach, kneel, twist and grasp. Must be able to have exposure to extreme heat or cold temperatures. Must be able to respond to visual and aural cues. Must be able to read, write, speak, and understand English. Must be physically mobile with reasonable accommodation. Must be able to handle high stress in the work environment and turn stress into high energy. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.Pay: $23 per hour, depending on experience The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
About this job ALL CANDIDATES WHO WISH TO BE CONSIDERED FOR THIS POSITION MUST COMPLETE AN ONLINE APPLICATION ON THE EMPLOYMENT WEB PAGE AT . See site for full job description. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 1. High School Diploma or equivalent preferred. 2. Work experience in a restaurant, hotel or a similar food service setting and/or demonstrate an aptitude for the work to be performed, and/or have been a substitute cook. 3. Personality conducive to positive public relations work with students, staff, administrators and patrons. 4. Physically able to perform assigned duties. 5. Such alternatives to the above qualifications as the Board may find appropriate and acceptable. Reports to: Kitchen Manager Supervises: N/A Job Goals: To serve the students and staff nutritious and attractive meals in an atmosphere of efficiency, cleanliness and warmth. This is a full-time position during the school year with summer break during June and July. Essential Duties and Responsibilities: 1. Participates in the preparation and serving of food in accordance with the instructions of the Kitchen Manager. 2. Has or develops skills to prepare all menu items on individual serving lines as assigned. 3. Maintains the highest standards of safety and cleanliness in the kitchen according to the guidelines established by U.S.D.A. and the Food Services Supervisor. 4. Uses proper procedures with receiving and storage of groceries and kitchen supplies. All deliveries must be checked in, properly stored in storage area; helps rotate, organize and utilize all supplies. 5. Maintains a good working relationship with parents, students, teachers and principal(s) in all aspects of school food service. 6. Has or develops computer skills to operate computer software that is in use in each kitchen. Operates serving line terminal with accuracy regarding reimbursable meals and money collected. 7. Maintains a healthy atmosphere with all fellow employees. Communicates effectively with other employees, creating productivity and satisfaction in the workplace. Follow Food Service Dress Code Policy. 8. Reports to the Kitchen Manager or Assistant Kitchen Manager any faulty or inferior quality food which is received. 9. Assists in the daily cleaning and sanitation of kitchen, equipment, dishes and utensils. 10. Maintains high standards of ethical behavior and confidentiality. NOTES: All employees and other individuals are required to undergo a criminal history check and submit to fingerprinting. Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired. Education required High School Diploma or GED Benefits Pay: $10.08 - $14.59 per hourMedical InsuranceDental InsuranceVision InsuranceLife InsuranceEmployee Assistance Program Equal Opportunity Employer Statement Caldwell School District is committed to maintaining a work and learning environment free from discrimination on the basis of race, color, religion, national origin, pregnancy, gender identity, sexual orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran status, political affiliation, genetic information or disability, as defined and required by state and federal laws. Additionally, we prohibit retaliation against individuals who oppose such discrimination and harassment or who participate in an equal opportunity investigation.
Mar 07, 2024
Full time
About this job ALL CANDIDATES WHO WISH TO BE CONSIDERED FOR THIS POSITION MUST COMPLETE AN ONLINE APPLICATION ON THE EMPLOYMENT WEB PAGE AT . See site for full job description. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 1. High School Diploma or equivalent preferred. 2. Work experience in a restaurant, hotel or a similar food service setting and/or demonstrate an aptitude for the work to be performed, and/or have been a substitute cook. 3. Personality conducive to positive public relations work with students, staff, administrators and patrons. 4. Physically able to perform assigned duties. 5. Such alternatives to the above qualifications as the Board may find appropriate and acceptable. Reports to: Kitchen Manager Supervises: N/A Job Goals: To serve the students and staff nutritious and attractive meals in an atmosphere of efficiency, cleanliness and warmth. This is a full-time position during the school year with summer break during June and July. Essential Duties and Responsibilities: 1. Participates in the preparation and serving of food in accordance with the instructions of the Kitchen Manager. 2. Has or develops skills to prepare all menu items on individual serving lines as assigned. 3. Maintains the highest standards of safety and cleanliness in the kitchen according to the guidelines established by U.S.D.A. and the Food Services Supervisor. 4. Uses proper procedures with receiving and storage of groceries and kitchen supplies. All deliveries must be checked in, properly stored in storage area; helps rotate, organize and utilize all supplies. 5. Maintains a good working relationship with parents, students, teachers and principal(s) in all aspects of school food service. 6. Has or develops computer skills to operate computer software that is in use in each kitchen. Operates serving line terminal with accuracy regarding reimbursable meals and money collected. 7. Maintains a healthy atmosphere with all fellow employees. Communicates effectively with other employees, creating productivity and satisfaction in the workplace. Follow Food Service Dress Code Policy. 8. Reports to the Kitchen Manager or Assistant Kitchen Manager any faulty or inferior quality food which is received. 9. Assists in the daily cleaning and sanitation of kitchen, equipment, dishes and utensils. 10. Maintains high standards of ethical behavior and confidentiality. NOTES: All employees and other individuals are required to undergo a criminal history check and submit to fingerprinting. Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired. Education required High School Diploma or GED Benefits Pay: $10.08 - $14.59 per hourMedical InsuranceDental InsuranceVision InsuranceLife InsuranceEmployee Assistance Program Equal Opportunity Employer Statement Caldwell School District is committed to maintaining a work and learning environment free from discrimination on the basis of race, color, religion, national origin, pregnancy, gender identity, sexual orientation, marital/civil union status, ancestry, place of birth, age, citizenship status, veteran status, political affiliation, genetic information or disability, as defined and required by state and federal laws. Additionally, we prohibit retaliation against individuals who oppose such discrimination and harassment or who participate in an equal opportunity investigation.
DMC Huron Valley-Sinai Hospital in Oakland County is committed to outstanding customer service and medical care. This hospital features the Harris Birthing Center with all private birthing suites, the Charach Cancer Treatment Center (affiliated with the Barbara Ann Karmanos Cancer Center), cardiac services, and comprehensive inpatient and outpatient diagnostic care. For emergency services, obstetrics and ambulatory surgery, Huron Valley-Sinai consistently ranks among the top hospitals in the nation. Summary Description Under limited supervision, prepares or is responsible for all hot foods requiring on-premises preparation for cafeteria, and special events. Assists with daily clean-up, washes pans and performs routine monthly and weekly cleaning of assigned areas. 1. Prepares hot food items as indicated on daily production sheet in amounts needed, according to standardized recipes and safe food handling practices. Utilizes kitchen equipment such as convention ovens, slicers and steam kettles. 2. Clean and sanitizes assigned work area. 3. Cleans and maintains small and large kitchen equipment. 4. Follows up on proper storage and refrigeration of food. 5. Assists in food production planning. 6. Provides back-up services to the patient tray line and cafeteria throughout the day when needed. This may include set-up or serving in cafeteria and tray assembly. 7. Participates in in-service programs as planned by Nutrition Services Department. 8. Complies with and/or implements the "We Care" program philosophy as well as all Hospital, health, human relations, safety, Personnel and departmental policies, procedures and guidelines and meets all licensing and accreditation requirements. 9. Performs other related duties as assigned. Qualifications: Minimum Qualifications 1. High school diploma or equivalent level of knowledge gained through education and/or experience. Vocational training in Culinary Arts preferred. 2. Six months of prior institutional or catering business cooking experience, or two years of experience in quantity food preparation. Skills Required 1. Ability to perform basic arithmetic calculations, make recipe extensions, follow standardized recipes, understand portion control and evaluate prepared food according to criteria set by Nutrition Services Department. 2. Communications kills to speak and write effectively. 3. Interpersonal skills to direct other Nutrition Services workers when necessary. 4. Knowledge of operation and maintenance of food production equipment in the kitchen. 5. Ability to lift fifty (50) pounds. 6. Quantity food production skills. Job: Food Service/Preparation/Dietary Primary Location: Commerce Township, Michigan Facility: DMC Huron Valley-Sinai Hospital Job Type: Full-time Shift Type: Days Employment practices will not be influenced or affected by an applicant's or employee's race, color, religion, sex (including pregnancy), national origin, age, disability, genetic information, sexual orientation, gender identity or expression, veteran status or any other legally protected status. Tenet will make reasonable accommodations for qualified individuals with disabilities unless doing so would result in an undue hardship.
Mar 28, 2024
Full time
DMC Huron Valley-Sinai Hospital in Oakland County is committed to outstanding customer service and medical care. This hospital features the Harris Birthing Center with all private birthing suites, the Charach Cancer Treatment Center (affiliated with the Barbara Ann Karmanos Cancer Center), cardiac services, and comprehensive inpatient and outpatient diagnostic care. For emergency services, obstetrics and ambulatory surgery, Huron Valley-Sinai consistently ranks among the top hospitals in the nation. Summary Description Under limited supervision, prepares or is responsible for all hot foods requiring on-premises preparation for cafeteria, and special events. Assists with daily clean-up, washes pans and performs routine monthly and weekly cleaning of assigned areas. 1. Prepares hot food items as indicated on daily production sheet in amounts needed, according to standardized recipes and safe food handling practices. Utilizes kitchen equipment such as convention ovens, slicers and steam kettles. 2. Clean and sanitizes assigned work area. 3. Cleans and maintains small and large kitchen equipment. 4. Follows up on proper storage and refrigeration of food. 5. Assists in food production planning. 6. Provides back-up services to the patient tray line and cafeteria throughout the day when needed. This may include set-up or serving in cafeteria and tray assembly. 7. Participates in in-service programs as planned by Nutrition Services Department. 8. Complies with and/or implements the "We Care" program philosophy as well as all Hospital, health, human relations, safety, Personnel and departmental policies, procedures and guidelines and meets all licensing and accreditation requirements. 9. Performs other related duties as assigned. Qualifications: Minimum Qualifications 1. High school diploma or equivalent level of knowledge gained through education and/or experience. Vocational training in Culinary Arts preferred. 2. Six months of prior institutional or catering business cooking experience, or two years of experience in quantity food preparation. Skills Required 1. Ability to perform basic arithmetic calculations, make recipe extensions, follow standardized recipes, understand portion control and evaluate prepared food according to criteria set by Nutrition Services Department. 2. Communications kills to speak and write effectively. 3. Interpersonal skills to direct other Nutrition Services workers when necessary. 4. Knowledge of operation and maintenance of food production equipment in the kitchen. 5. Ability to lift fifty (50) pounds. 6. Quantity food production skills. Job: Food Service/Preparation/Dietary Primary Location: Commerce Township, Michigan Facility: DMC Huron Valley-Sinai Hospital Job Type: Full-time Shift Type: Days Employment practices will not be influenced or affected by an applicant's or employee's race, color, religion, sex (including pregnancy), national origin, age, disability, genetic information, sexual orientation, gender identity or expression, veteran status or any other legally protected status. Tenet will make reasonable accommodations for qualified individuals with disabilities unless doing so would result in an undue hardship.
DMC Huron Valley-Sinai Hospital in Oakland County is committed to outstanding customer service and medical care. This hospital features the Harris Birthing Center with all private birthing suites, the Charach Cancer Treatment Center (affiliated with the Barbara Ann Karmanos Cancer Center), cardiac services, and comprehensive inpatient and outpatient diagnostic care. For emergency services, obstetrics and ambulatory surgery, Huron Valley-Sinai consistently ranks among the top hospitals in the nation. Summary Description Under limited supervision, prepares or is responsible for all hot foods requiring on-premises preparation for cafeteria, and special events. Assists with daily clean-up, washes pans and performs routine monthly and weekly cleaning of assigned areas. 1. Prepares hot food items as indicated on daily production sheet in amounts needed, according to standardized recipes and safe food handling practices. Utilizes kitchen equipment such as convention ovens, slicers and steam kettles. 2. Clean and sanitizes assigned work area. 3. Cleans and maintains small and large kitchen equipment. 4. Follows up on proper storage and refrigeration of food. 5. Assists in food production planning. 6. Provides back-up services to the patient tray line and cafeteria throughout the day when needed. This may include set-up or serving in cafeteria and tray assembly. 7. Participates in in-service programs as planned by Nutrition Services Department. 8. Complies with and/or implements the "We Care" program philosophy as well as all Hospital, health, human relations, safety, Personnel and departmental policies, procedures and guidelines and meets all licensing and accreditation requirements. 9. Performs other related duties as assigned. Qualifications: Minimum Qualifications 1. High school diploma or equivalent level of knowledge gained through education and/or experience. Vocational training in Culinary Arts preferred. 2. Six months of prior institutional or catering business cooking experience, or two years of experience in quantity food preparation. Skills Required 1. Ability to perform basic arithmetic calculations, make recipe extensions, follow standardized recipes, understand portion control and evaluate prepared food according to criteria set by Nutrition Services Department. 2. Communications kills to speak and write effectively. 3. Interpersonal skills to direct other Nutrition Services workers when necessary. 4. Knowledge of operation and maintenance of food production equipment in the kitchen. 5. Ability to lift fifty (50) pounds. 6. Quantity food production skills. Job: Food Service/Preparation/Dietary Primary Location: Commerce Township, Michigan Facility: DMC Huron Valley-Sinai Hospital Job Type: Full-time Shift Type: Days Employment practices will not be influenced or affected by an applicant's or employee's race, color, religion, sex (including pregnancy), national origin, age, disability, genetic information, sexual orientation, gender identity or expression, veteran status or any other legally protected status. Tenet will make reasonable accommodations for qualified individuals with disabilities unless doing so would result in an undue hardship.
Mar 28, 2024
Full time
DMC Huron Valley-Sinai Hospital in Oakland County is committed to outstanding customer service and medical care. This hospital features the Harris Birthing Center with all private birthing suites, the Charach Cancer Treatment Center (affiliated with the Barbara Ann Karmanos Cancer Center), cardiac services, and comprehensive inpatient and outpatient diagnostic care. For emergency services, obstetrics and ambulatory surgery, Huron Valley-Sinai consistently ranks among the top hospitals in the nation. Summary Description Under limited supervision, prepares or is responsible for all hot foods requiring on-premises preparation for cafeteria, and special events. Assists with daily clean-up, washes pans and performs routine monthly and weekly cleaning of assigned areas. 1. Prepares hot food items as indicated on daily production sheet in amounts needed, according to standardized recipes and safe food handling practices. Utilizes kitchen equipment such as convention ovens, slicers and steam kettles. 2. Clean and sanitizes assigned work area. 3. Cleans and maintains small and large kitchen equipment. 4. Follows up on proper storage and refrigeration of food. 5. Assists in food production planning. 6. Provides back-up services to the patient tray line and cafeteria throughout the day when needed. This may include set-up or serving in cafeteria and tray assembly. 7. Participates in in-service programs as planned by Nutrition Services Department. 8. Complies with and/or implements the "We Care" program philosophy as well as all Hospital, health, human relations, safety, Personnel and departmental policies, procedures and guidelines and meets all licensing and accreditation requirements. 9. Performs other related duties as assigned. Qualifications: Minimum Qualifications 1. High school diploma or equivalent level of knowledge gained through education and/or experience. Vocational training in Culinary Arts preferred. 2. Six months of prior institutional or catering business cooking experience, or two years of experience in quantity food preparation. Skills Required 1. Ability to perform basic arithmetic calculations, make recipe extensions, follow standardized recipes, understand portion control and evaluate prepared food according to criteria set by Nutrition Services Department. 2. Communications kills to speak and write effectively. 3. Interpersonal skills to direct other Nutrition Services workers when necessary. 4. Knowledge of operation and maintenance of food production equipment in the kitchen. 5. Ability to lift fifty (50) pounds. 6. Quantity food production skills. Job: Food Service/Preparation/Dietary Primary Location: Commerce Township, Michigan Facility: DMC Huron Valley-Sinai Hospital Job Type: Full-time Shift Type: Days Employment practices will not be influenced or affected by an applicant's or employee's race, color, religion, sex (including pregnancy), national origin, age, disability, genetic information, sexual orientation, gender identity or expression, veteran status or any other legally protected status. Tenet will make reasonable accommodations for qualified individuals with disabilities unless doing so would result in an undue hardship.
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.
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 Kissimmee 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 Kissimmee 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 Kissimmee 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 26, 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 Kissimmee 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 Kissimmee 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 Kissimmee 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 Performs a variety of routine duties in the cafeteria related to the preparation and serving of patient food. Responsibilities Sets up and serves patient trays in accordance with established schedule and procedures. Prepares coffee and tea for patient food service line. Prepares, loads, and unloads, and cleans food carts. Assists with care and maintenance of department equipment and supplies. Restocks all disposable items, condiments, and diet kits and lines trays with tray covers. Assists the dishwasher with scraping trays and washing dishes ensuring that all dishes and utensils are clean. Utilizes good customer service skills, serving guests and employees courteously and effectively, explaining menu or food items when requested and giving correct portion sizes. Qualifications Education/Licensure/Certifications High school diploma or GED preferred. Experience Six months food service experience, preferred. Additional Skills/Abilities Some knowledge of diets is required. Knowledge of cooking methods and procedures, including types of preparation and related routines. Ability to communicate with public. Ability to follow written and oral instructions and follow established procedures.
Mar 26, 2024
Full time
Overview Performs a variety of routine duties in the cafeteria related to the preparation and serving of patient food. Responsibilities Sets up and serves patient trays in accordance with established schedule and procedures. Prepares coffee and tea for patient food service line. Prepares, loads, and unloads, and cleans food carts. Assists with care and maintenance of department equipment and supplies. Restocks all disposable items, condiments, and diet kits and lines trays with tray covers. Assists the dishwasher with scraping trays and washing dishes ensuring that all dishes and utensils are clean. Utilizes good customer service skills, serving guests and employees courteously and effectively, explaining menu or food items when requested and giving correct portion sizes. Qualifications Education/Licensure/Certifications High school diploma or GED preferred. Experience Six months food service experience, preferred. Additional Skills/Abilities Some knowledge of diets is required. Knowledge of cooking methods and procedures, including types of preparation and related routines. Ability to communicate with public. Ability to follow written and oral instructions and follow established procedures.
185 contracted days 7.5 hours per day Monday-Friday 6:00am-2:00pm Simpson County Schools requires that full-time Food Service staff that do not hold the verifiable equivalent of an Associates Degree from an accredited institution (60 college hours) hold Kentucky Career Readiness Certification (KCRC). The Kentucky Career Readiness Certificate is a portable, evidence-based credential that certifies essential skills needed for workplace success. The KCRC assessment is offered by the Adult Learning Center located at the Kentucky Community & Technical College. You may contact the Center by phoning or to schedule an appointment. Upon request, results will be forwarded to Simpson County Schools' Human Resources Dept. NOTE: Internal candidates whose training and experience have been validated by the District and the Hiring Manager may be exempt from the KCRC. REPORTS TO: FOOD SERVICE DIRECTOR EDUCATION AND EXPERIENCE: Any combination equivalent to high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years experience in food service operations. PRIMARY JOB GOAL: Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; schedule, supervise, direct and evaluate assigned food service personnel. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045 PERFORMANCE RESPONSIBILITIES: Maintain at all times an orderly system of management and keep the Food Service Director fully informed of the program's activities and problems as well as routine matters relating to his/her own accountability Prepare assigned menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget Direct, assign, schedule and evaluate food service personnel; call substitutes as necessary Inspect kitchen and cafeteria area daily to assure compliance with health, safety and sanitation requirements and regulations Supervise, train and assist employees in the proper production, handling, serving and merchandising of quantity foods, correct use and care of equipment and in maintaining high standards of sanitation and safety Prepare and maintain menu production records, inventories, logs and reports; accumulate data and input information into computer as appropriate and file documents as necessary Operate POS system as required; assure accuracy of daily cash receipts; prepare bank deposits; prepare daily report of meals served Plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation Communicate with students, staff, faculty and outside organizations to exchange information, receive suggestions and resolve issues related to food service Participate in and attend in-service meetings and workshops Perform related duties and assume other responsibilities as may be assigned by the Food Service Director Be clean, neat and professionally dressed at all times Communicate effectively both orally and in writing Be consistently responsible, maintaining regular attendance and timely completion of assigned duties, working assigned contract and using sick and personal leave appropriately Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty and credibility with students, parents, visitors and school personnel Maintain confidentiality and privacy of all school records
Mar 26, 2024
Full time
185 contracted days 7.5 hours per day Monday-Friday 6:00am-2:00pm Simpson County Schools requires that full-time Food Service staff that do not hold the verifiable equivalent of an Associates Degree from an accredited institution (60 college hours) hold Kentucky Career Readiness Certification (KCRC). The Kentucky Career Readiness Certificate is a portable, evidence-based credential that certifies essential skills needed for workplace success. The KCRC assessment is offered by the Adult Learning Center located at the Kentucky Community & Technical College. You may contact the Center by phoning or to schedule an appointment. Upon request, results will be forwarded to Simpson County Schools' Human Resources Dept. NOTE: Internal candidates whose training and experience have been validated by the District and the Hiring Manager may be exempt from the KCRC. REPORTS TO: FOOD SERVICE DIRECTOR EDUCATION AND EXPERIENCE: Any combination equivalent to high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years experience in food service operations. PRIMARY JOB GOAL: Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; schedule, supervise, direct and evaluate assigned food service personnel. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045 PERFORMANCE RESPONSIBILITIES: Maintain at all times an orderly system of management and keep the Food Service Director fully informed of the program's activities and problems as well as routine matters relating to his/her own accountability Prepare assigned menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget Direct, assign, schedule and evaluate food service personnel; call substitutes as necessary Inspect kitchen and cafeteria area daily to assure compliance with health, safety and sanitation requirements and regulations Supervise, train and assist employees in the proper production, handling, serving and merchandising of quantity foods, correct use and care of equipment and in maintaining high standards of sanitation and safety Prepare and maintain menu production records, inventories, logs and reports; accumulate data and input information into computer as appropriate and file documents as necessary Operate POS system as required; assure accuracy of daily cash receipts; prepare bank deposits; prepare daily report of meals served Plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation Communicate with students, staff, faculty and outside organizations to exchange information, receive suggestions and resolve issues related to food service Participate in and attend in-service meetings and workshops Perform related duties and assume other responsibilities as may be assigned by the Food Service Director Be clean, neat and professionally dressed at all times Communicate effectively both orally and in writing Be consistently responsible, maintaining regular attendance and timely completion of assigned duties, working assigned contract and using sick and personal leave appropriately Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty and credibility with students, parents, visitors and school personnel Maintain confidentiality and privacy of all school records
Performs a variety of routine duties in the cafeteria related to the preparation and serving of patient food. Sets up and serves patient trays in accordance with established schedule and procedures. Prepares coffee and tea for patient food service line. Prepares, loads, and unloads, and cleans food carts. Assists with care and maintenance of department equipment and supplies. Restocks all disposable items, condiments, and diet kits and lines trays with tray covers. Assists the dishwasher with scraping trays and washing dishes ensuring that all dishes and utensils are clean. Utilizes good customer service skills, serving guests and employees courteously and effectively, explaining menu or food items when requested and giving correct portion sizes. Education/Licensure/Certifications High school diploma or GED preferred. Experience Six months food service experience, preferred. Additional Skills/Abilities Some knowledge of diets is required. Knowledge of cooking methods and procedures, including types of preparation and related routines. Ability to communicate with public. Ability to follow written and oral instructions and follow established procedures.
Mar 25, 2024
Full time
Performs a variety of routine duties in the cafeteria related to the preparation and serving of patient food. Sets up and serves patient trays in accordance with established schedule and procedures. Prepares coffee and tea for patient food service line. Prepares, loads, and unloads, and cleans food carts. Assists with care and maintenance of department equipment and supplies. Restocks all disposable items, condiments, and diet kits and lines trays with tray covers. Assists the dishwasher with scraping trays and washing dishes ensuring that all dishes and utensils are clean. Utilizes good customer service skills, serving guests and employees courteously and effectively, explaining menu or food items when requested and giving correct portion sizes. Education/Licensure/Certifications High school diploma or GED preferred. Experience Six months food service experience, preferred. Additional Skills/Abilities Some knowledge of diets is required. Knowledge of cooking methods and procedures, including types of preparation and related routines. Ability to communicate with public. Ability to follow written and oral instructions and follow established procedures.
Overview Performs a variety of routine duties in the cafeteria related to the preparation and serving of patient food. Responsibilities Sets up and serves patient trays in accordance with established schedule and procedures. Prepares coffee and tea for patient food service line. Prepares, loads, and unloads, and cleans food carts. Assists with care and maintenance of department equipment and supplies. Restocks all disposable items, condiments, and diet kits and lines trays with tray covers. Assists the dishwasher with scraping trays and washing dishes ensuring that all dishes and utensils are clean. Utilizes good customer service skills, serving guests and employees courteously and effectively, explaining menu or food items when requested and giving correct portion sizes. Qualifications Education/Licensure/Certifications High school diploma or GED preferred. Experience Six months food service experience, preferred. Additional Skills/Abilities Some knowledge of diets is required. Knowledge of cooking methods and procedures, including types of preparation and related routines. Ability to communicate with public. Ability to follow written and oral instructions and follow established procedures.
Mar 25, 2024
Full time
Overview Performs a variety of routine duties in the cafeteria related to the preparation and serving of patient food. Responsibilities Sets up and serves patient trays in accordance with established schedule and procedures. Prepares coffee and tea for patient food service line. Prepares, loads, and unloads, and cleans food carts. Assists with care and maintenance of department equipment and supplies. Restocks all disposable items, condiments, and diet kits and lines trays with tray covers. Assists the dishwasher with scraping trays and washing dishes ensuring that all dishes and utensils are clean. Utilizes good customer service skills, serving guests and employees courteously and effectively, explaining menu or food items when requested and giving correct portion sizes. Qualifications Education/Licensure/Certifications High school diploma or GED preferred. Experience Six months food service experience, preferred. Additional Skills/Abilities Some knowledge of diets is required. Knowledge of cooking methods and procedures, including types of preparation and related routines. Ability to communicate with public. Ability to follow written and oral instructions and follow established procedures.
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Food & Beverage Cashier DEPARTMENT: Food and Beverage (Starbucks Cherokee Tower, Selu Garden Cafe, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Laurel Lounge, Lobby Café, Guy Fieri, Employee Cafeteria, Room Service, Room Service Cherokee Tower) GRADE/FLSA STATUS: H8-Non-Exempt BADGE TYPE/COLOR: Key - Blue REPORTS TO: Food Service Supervisor SUPERVISES: N/A JOB SUMMARY: Ensure that guests are greeted warmly upon entry, provide excellent service, process payments, and assist fellow team members to ensure overall guest satisfaction. JOB ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Endorse the business objectives, ethics and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Greet guests; seat them in restaurant according to rotation schedule Operate cash register and properly settle checks Tabulate bills using calculators, cash registers, or optical price scanners Responsible for the proper settlement of all guest checks Receive payment by cash, credit cards, comps, or automatic debits Issue receipts, refunds, credits, or change due to customers Record tips from credit cards, automatic debits and comp customers Keep work area neat and clean Assist customers by providing information and resolving their complaints Balance register at end of shift Build relationships with customers Demonstrate superior customer service skills by displaying outlined service behaviors Ensure service recovery activities Maintain an upbeat and positive attitude, create an atmosphere of luck and positive energy with gestures and sustain enthusiasm from one interaction to the next Build relationships by greeting guests with a warm, friendly verbal greeting Maintain clean and orderly checkout areas and complete other general cleaning duties Assist in clearing, cleaning and resetting tables Provide a warm farewell and thank guest for visiting Participative member of the team by volunteering and being involved with projects, committees, and task forces by providing input and suggestions Adhere to regulatory, departmental and company policies/procedures in an ethical manner EDR Cashier: Able to work behind the serving line as a cook, as needed Control food production to include: proper cooking methods, cooking time, and temperature, ensuring sanitation, handling and storage of prepared food and leftovers as needed Room Service Cashier: Accept responsibility for cash register bankroll, all cash received, credit card charges, complimentary receipts and charges to rooms Maintain knowledge of current menu items and pricing, how the items are prepared and what accompanies each meal Responsible for taking guests food and beverage orders in a timely, cordial, and professional manner, noting any special requests, obtaining needed approvals/verifications as necessary, and processing all orders using the computer system Assure timely delivery of comp requests from VIP Services and other casino departments Responsible for keeping accurate log entries for all call down orders, special requests and hotel guest charge records Verify guest room numbers and estimated time of arrival for delivery of amenities Dispatch and track service person availability for orders and assign deliveries as well as tray pick Notify management of any guest complaints, alleged discrepancies and/or problems involving Room Service Assist in the routine inspections and monthly inventories of room service equipment, china, flatware, linen, etc. to ensure proper storage and maintenance Barista Cashier: Highly skilled in coffee preparation with a comprehensive understanding of coffee blends, quality, coffee variety, roast degree and latte art Able to recite recipes from memory and flawlessly prepare all beverages Ability to up-sell alcohol, chocolate, pastries, and retail in accordance with restaurant standards MINIMUM QUALIFICATIONS: High school diploma or GED required Six months prior food service experience preferred Care certification preferred Must demonstrate the following essential knowledge and skills: Able to attend to multiple priorities simultaneously Legible handwriting Ability to add, subtract, multiply, or divide quickly and correctly Ability to talk to others to convey information effectively Willing to learn and be adaptable with attention to detail/observant Documented teamwork behaviors and attitudes Neat, professional appearance with excellent personal hygiene PHYSICAL, MENTAL, ENVIRONMENTAL DEMANDS: Must be able to stoop, bend, reach, kneel, twist and grasp items Must be able to have continuous use of hands and arms Must be able to be on feet for 8 hour shift Must be able to lift up to 25 pounds an d carry 5 pounds Must be able to respond to visual and aural cues Must be able to read, write, speak and understands English Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibrations, crowds and air quality including second hand smoke Must be able to work a flexible schedule including weekends, evenings and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Food & Beverage Cashier DEPARTMENT: Food and Beverage (Starbucks Cherokee Tower, Selu Garden Cafe, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Laurel Lounge, Lobby Café, Guy Fieri, Employee Cafeteria, Room Service, Room Service Cherokee Tower) GRADE/FLSA STATUS: H8-Non-Exempt BADGE TYPE/COLOR: Key - Blue REPORTS TO: Food Service Supervisor SUPERVISES: N/A JOB SUMMARY: Ensure that guests are greeted warmly upon entry, provide excellent service, process payments, and assist fellow team members to ensure overall guest satisfaction. JOB ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: Endorse the business objectives, ethics and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Greet guests; seat them in restaurant according to rotation schedule Operate cash register and properly settle checks Tabulate bills using calculators, cash registers, or optical price scanners Responsible for the proper settlement of all guest checks Receive payment by cash, credit cards, comps, or automatic debits Issue receipts, refunds, credits, or change due to customers Record tips from credit cards, automatic debits and comp customers Keep work area neat and clean Assist customers by providing information and resolving their complaints Balance register at end of shift Build relationships with customers Demonstrate superior customer service skills by displaying outlined service behaviors Ensure service recovery activities Maintain an upbeat and positive attitude, create an atmosphere of luck and positive energy with gestures and sustain enthusiasm from one interaction to the next Build relationships by greeting guests with a warm, friendly verbal greeting Maintain clean and orderly checkout areas and complete other general cleaning duties Assist in clearing, cleaning and resetting tables Provide a warm farewell and thank guest for visiting Participative member of the team by volunteering and being involved with projects, committees, and task forces by providing input and suggestions Adhere to regulatory, departmental and company policies/procedures in an ethical manner EDR Cashier: Able to work behind the serving line as a cook, as needed Control food production to include: proper cooking methods, cooking time, and temperature, ensuring sanitation, handling and storage of prepared food and leftovers as needed Room Service Cashier: Accept responsibility for cash register bankroll, all cash received, credit card charges, complimentary receipts and charges to rooms Maintain knowledge of current menu items and pricing, how the items are prepared and what accompanies each meal Responsible for taking guests food and beverage orders in a timely, cordial, and professional manner, noting any special requests, obtaining needed approvals/verifications as necessary, and processing all orders using the computer system Assure timely delivery of comp requests from VIP Services and other casino departments Responsible for keeping accurate log entries for all call down orders, special requests and hotel guest charge records Verify guest room numbers and estimated time of arrival for delivery of amenities Dispatch and track service person availability for orders and assign deliveries as well as tray pick Notify management of any guest complaints, alleged discrepancies and/or problems involving Room Service Assist in the routine inspections and monthly inventories of room service equipment, china, flatware, linen, etc. to ensure proper storage and maintenance Barista Cashier: Highly skilled in coffee preparation with a comprehensive understanding of coffee blends, quality, coffee variety, roast degree and latte art Able to recite recipes from memory and flawlessly prepare all beverages Ability to up-sell alcohol, chocolate, pastries, and retail in accordance with restaurant standards MINIMUM QUALIFICATIONS: High school diploma or GED required Six months prior food service experience preferred Care certification preferred Must demonstrate the following essential knowledge and skills: Able to attend to multiple priorities simultaneously Legible handwriting Ability to add, subtract, multiply, or divide quickly and correctly Ability to talk to others to convey information effectively Willing to learn and be adaptable with attention to detail/observant Documented teamwork behaviors and attitudes Neat, professional appearance with excellent personal hygiene PHYSICAL, MENTAL, ENVIRONMENTAL DEMANDS: Must be able to stoop, bend, reach, kneel, twist and grasp items Must be able to have continuous use of hands and arms Must be able to be on feet for 8 hour shift Must be able to lift up to 25 pounds an d carry 5 pounds Must be able to respond to visual and aural cues Must be able to read, write, speak and understands English Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibrations, crowds and air quality including second hand smoke Must be able to work a flexible schedule including weekends, evenings and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Overview Copley Hospital is looking for a Sous Chef to join our team! This is a leadership position assisting the Executive Chef in daily operations of the kitchen, including development, inventory, purchasing and watching costs. The Sous Chef will oversee the activities of the kitchen staff, monitor food production, service, and presentation. This position will require the understanding of local, federal and sanitation regulations. Contributes in the activities of managing, development of processes and procedures, hiring, ordering and accountability of staff. They will maintain all required compliance documentation, help manage budgets, and all schedules. They will aim to achieve the highest possible hospitality standards. This position will require cleaning and kitchen maintenance. The ideal candidate will have a focus on kitchen organization, especially in regards to food storage areas. The candidate will assist all levels of kitchen management with ensuring product is properly rotated and stored to ensure service of the freshest possible ingredients. The candidate will make sure food is always properly labelled and stored to keep our staff and patients safe and satisfied. Responsibilities Has ability to lead and teach staff in the execution of all menus; Has advanced knowledge of all cooking methods and procedures; Understands menu engineering, assists with development of new menu items and recipes; Provide meals for patients and visitors of the community; Maintains inventory par levels in accordance with established menus and consumption needs; Procures and receives supplies and equipment following established procedures; Operates food program within defined budgetary guidelines; Understands diets and modified food consistency diets; Manages staff schedules, time and attendance when Exec. Chef is not present. Aids in the performance of the cafeteria as well as kitchen and patient line service; Learns, understands, practices all guidelines set forth by ServeSafe program; documents information as required, has knowledge of maintenance request software Ensures that all food service areas are maintained in a clean and sanitary manner according to State, local and ServSafe guidelines; Operates various departmental equipment (ovens, mixers, fryolators, etc.); Supportive and friendly to co-workers; patients, staff and visitors; Maintains successful attendance and performance standards; Has ability to meet physical demands of position. Hold employees accountable to all working S.O.P.'s, policies and Ability to order all product needed for the success of the department Assumes other duties as assigned Qualifications High School diploma or equivalent. Secondary or technical training desired 3 to 4 years of restaurant, hospital, or institutional cooking as a head cook Skills: Advanced culinary skills. Interpersonal and organizational skills
Mar 23, 2024
Full time
Overview Copley Hospital is looking for a Sous Chef to join our team! This is a leadership position assisting the Executive Chef in daily operations of the kitchen, including development, inventory, purchasing and watching costs. The Sous Chef will oversee the activities of the kitchen staff, monitor food production, service, and presentation. This position will require the understanding of local, federal and sanitation regulations. Contributes in the activities of managing, development of processes and procedures, hiring, ordering and accountability of staff. They will maintain all required compliance documentation, help manage budgets, and all schedules. They will aim to achieve the highest possible hospitality standards. This position will require cleaning and kitchen maintenance. The ideal candidate will have a focus on kitchen organization, especially in regards to food storage areas. The candidate will assist all levels of kitchen management with ensuring product is properly rotated and stored to ensure service of the freshest possible ingredients. The candidate will make sure food is always properly labelled and stored to keep our staff and patients safe and satisfied. Responsibilities Has ability to lead and teach staff in the execution of all menus; Has advanced knowledge of all cooking methods and procedures; Understands menu engineering, assists with development of new menu items and recipes; Provide meals for patients and visitors of the community; Maintains inventory par levels in accordance with established menus and consumption needs; Procures and receives supplies and equipment following established procedures; Operates food program within defined budgetary guidelines; Understands diets and modified food consistency diets; Manages staff schedules, time and attendance when Exec. Chef is not present. Aids in the performance of the cafeteria as well as kitchen and patient line service; Learns, understands, practices all guidelines set forth by ServeSafe program; documents information as required, has knowledge of maintenance request software Ensures that all food service areas are maintained in a clean and sanitary manner according to State, local and ServSafe guidelines; Operates various departmental equipment (ovens, mixers, fryolators, etc.); Supportive and friendly to co-workers; patients, staff and visitors; Maintains successful attendance and performance standards; Has ability to meet physical demands of position. Hold employees accountable to all working S.O.P.'s, policies and Ability to order all product needed for the success of the department Assumes other duties as assigned Qualifications High School diploma or equivalent. Secondary or technical training desired 3 to 4 years of restaurant, hospital, or institutional cooking as a head cook Skills: Advanced culinary skills. Interpersonal and organizational skills