Flik Hospitality Group Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Summary: As an Assistant Director of Dining Services II, you will be responsible for assisting with the day-to-day food service operations of a small to medium volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essential Duties and Responsibilities: Works with the Chef and management team in creating nutritious and top quality food. Implements new culinary programs in conjunction with the marketing and culinary teams. Maintains excellent relationships with the client. Manages, trains, and develops associates. Performs other duties as assigned. Qualifications: 1 to 3 years of food service supervisory or lead experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Strong leadership and communication skills. Financial experience and business acumen skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Associate's degree is preferred. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Req ID: Flik Hospitality Group Shane Tirpak req_classification
Mar 17, 2024
Full time
Flik Hospitality Group Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Summary: As an Assistant Director of Dining Services II, you will be responsible for assisting with the day-to-day food service operations of a small to medium volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essential Duties and Responsibilities: Works with the Chef and management team in creating nutritious and top quality food. Implements new culinary programs in conjunction with the marketing and culinary teams. Maintains excellent relationships with the client. Manages, trains, and develops associates. Performs other duties as assigned. Qualifications: 1 to 3 years of food service supervisory or lead experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Strong leadership and communication skills. Financial experience and business acumen skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Associate's degree is preferred. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Req ID: Flik Hospitality Group Shane Tirpak req_classification
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Mar 01, 2024
Full time
Job title Assistant Director of Dining Services Reports to Director of Operations Department Dining Services Administration FLSA Status Full-Time, Exempt Position Summary Responsible for management of all aspects of multiple dining service operations and administrative tasks. Oversee multiple dining operations between three campuses and has multiple direct reports (General Managers). Liaison to the University and serves on multiple committees. Report directly to the Director of Operations and the Executive Director of the organization. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Supervises and directs the activities of the CDS dining service operations which may include catering and concessions. Inspects and evaluates on-site food preparation, sanitation, merchandising and service standards. Modernizes and improves food production and service techniques. Recommends new concepts and service points. Maintains pricing and portion standards and FSA policies in all units. In conjunction with the Human Resources Director, plans and conducts training classes for service personnel as needed. Plans and conducts market research and focus groups, to provide the best possible food service for dining patrons by identifying trends, needs and desires. Develops a competent team of managers, appraising them of problems and coaching them for immediate improvement as needed, holding management meetings and engaging in a total quality management process. Responsible for the marketing of units under their jurisdiction. Responsible for developing budgets, and monitoring and operating the units within the approved budgets. Maintains excellent public relations with the student body as well as the college community. Assists or may oversee the catering division with catering operations. Assists or may oversee a student based dining service review committee. Work on projects as assigned by the Director of Operations or Executive Director. Participate on campus committees as directed. Assists or may oversee specific support departments of the dining operations. Education and Training Bachelor's degree plus three years' experience ( or Associates degree required plus five years' experience) in extensive general management in a large volume, multi-unit food service organization in the multi-million-dollar range, including operational and financial expertise Desired Qualifications Committed to service excellence. Ability to handle multitasking effectively. Good visual acuity for reading reports, computer work, etc. Experience with University food service is preferred. Exceptional organizational, interpersonal, and communication skills required. Must be computer literate and familiar with MS Office and computerized food production systems. Catering background preferred. Work Environment The working environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The position mainly operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Ability to lift, bend, reach, and any other physical demands of the position. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Prefer ServSafe and TIPS Certification Travel Travel between campus' and may need to attend conferences, special events Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Get a jump start on a summer job! The Florida Sheriffs Youth Ranches is a non-profit organization that provides summer camp opportunities to Florida's Youth. We operate three traditional sleep away camps along with a traveling day camp program. Currently we are hiring for our Kitchen Aide Food Services positions. Come work a few hours a month (PRN) now until the start of our summer season in May when you will transition to full time for the summer. Job Type: PRN September - April & Then Full-Time May - August Pay: $15.00 per hour SUMMARY The Kitchen Aide assists in the preparation and serving of food at the chuckwagon and maintains the chuckwagon and dining area in a sanitary condition. The work is subject to review by state authorities, as well as the Florida Sheriffs Youth Ranches administrative personnel. While the Kitchen Aide acts as an assistant to the Cook within the chuckwagon setting, this position reports directly to the Camp Director. This position is eligible for overtime pay. ESSENTIAL DUTIES AND RESPONSIBILITIES The following duties and responsibilities are the various types of work performed in this position. Other duties and responsibilities may be assigned. Assists in the preparation and serving of food for youth, staff, and guests of the facility in a friendly and efficient manner. Maintains the cleanliness and attractiveness of foods, food processing equipment, and the kitchen and dining areas in the chuckwagon. Cleans chuckwagon kitchen area, including cooking and serving dishes and utensils, removal of debris, sweeping and mopping floors, food storage, etc. Provides assistance to the Cooks to ensure that quality food services and health standards are maintained at all times within the chuckwagon. EDUCATION AND EXPERIENCE REQUIREMENTS The person filling this position must have a high school diploma or GED. Prior food service or commercial kitchen experience is preferred. On-the-job training will be considered for those who lack experience but show a strong willingness to learn. ServSafe Food Handler certification must be attained within the first 14 days of employment. We are an equal opportunity employer and a drug free workplace.
Mar 14, 2024
Full time
Get a jump start on a summer job! The Florida Sheriffs Youth Ranches is a non-profit organization that provides summer camp opportunities to Florida's Youth. We operate three traditional sleep away camps along with a traveling day camp program. Currently we are hiring for our Kitchen Aide Food Services positions. Come work a few hours a month (PRN) now until the start of our summer season in May when you will transition to full time for the summer. Job Type: PRN September - April & Then Full-Time May - August Pay: $15.00 per hour SUMMARY The Kitchen Aide assists in the preparation and serving of food at the chuckwagon and maintains the chuckwagon and dining area in a sanitary condition. The work is subject to review by state authorities, as well as the Florida Sheriffs Youth Ranches administrative personnel. While the Kitchen Aide acts as an assistant to the Cook within the chuckwagon setting, this position reports directly to the Camp Director. This position is eligible for overtime pay. ESSENTIAL DUTIES AND RESPONSIBILITIES The following duties and responsibilities are the various types of work performed in this position. Other duties and responsibilities may be assigned. Assists in the preparation and serving of food for youth, staff, and guests of the facility in a friendly and efficient manner. Maintains the cleanliness and attractiveness of foods, food processing equipment, and the kitchen and dining areas in the chuckwagon. Cleans chuckwagon kitchen area, including cooking and serving dishes and utensils, removal of debris, sweeping and mopping floors, food storage, etc. Provides assistance to the Cooks to ensure that quality food services and health standards are maintained at all times within the chuckwagon. EDUCATION AND EXPERIENCE REQUIREMENTS The person filling this position must have a high school diploma or GED. Prior food service or commercial kitchen experience is preferred. On-the-job training will be considered for those who lack experience but show a strong willingness to learn. ServSafe Food Handler certification must be attained within the first 14 days of employment. We are an equal opportunity employer and a drug free workplace.
California Department of Education
Stockton, California
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
DEFINITION Under the direction of the Director, Child Nutrition/Food Services, plans, organizes, directs and participates in the operation of an elementary or comprehensive high school including the preparation, cooking and serving of meals, cleaning of equipment and food service facilities, ordering of food and supplies and computerized record- keeping. Distinguishing Characteristics The Lead Food Service I is responsible for the daily food service operations at a satellite kitchen location. The Lead Food Service II is responsible for the daily food service operations at an elementary kitchen with on-site food production. The Lead Food Service III is responsible for the daily food service operations at comprehensive high schools with on-site food production. SUPERVISION RECEIVED AND EXERCISED Receives direction from Food Service Operations Supervisor. Train and provide work direction and guidance to employees as assigned. REPRESENTATIVE DUTIES- (Incumbents may perform any combination of the essential functions shown below E . This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements Plan, organize and lead a mid-size crew of employees in the preparation, cooking and serving of food to students and staff; oversee and participate in the cooking, baking and preparation of meals in large quantities including main dishes, breads and desserts for serving or distribution to District sites (E). Oversee and participate in activities to assure food service facilities, equipment and utensils maintained in a clean and sanitary condition; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment (E). Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. (E). Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures (E). Prepare foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging (E). Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; conduct daily and periodic inventories and stock food supplies according to established procedures (E). Train and provide work direction and guidance to assigned staff; arrange employee schedules and assign daily duties; collect and assure accuracy of employee time sheets and provide signature as directed (E). Operate a computer and assigned software. Input food service data related, inventory, meal counts and employee time sheets into an assigned computer system; maintain automated records; generate a variety of computerized reports. (E). 2 Determine appropriate quantity of food items for cooking and baking; measure and weigh ingredients; calculate, adjust and extend recipes; maintain food quality standards including appearance and nutritional requirements; provide recommendations concerning daily menus (E). Reconcile and account for meals and collected monies; oversee and participate in cashiering duties; count money and make correct change; prepare and assure accuracy of bank deposits; prepare collect, sort, count and mark lunch tickets (E). Assure proper temperature of foods; assure compliance with safety and sanitation regulations (E). Communicate with administrators, staff and outside agencies to exchange information, coordinate activities and resolve issues or concerns. (E). Prepare and maintain a variety of records and reports related to sales, personnel, food production and assigned activities (E). Attend district meetings on meal planning, operations, and training. (E). Perform related duties as assigned. QUALIFICATIONS Knowledge of: ? Principles and methods of quantity food preparation, serving and storing. ? Sanitation and safety practices related to handling, cooking, baking and serving food ? Operation of standard kitchen equipment, utensils and measurements ? Principles of training and providing work direction ? Methods of adjusting and extending recipes and proper substitutions ? Proper methods of storing equipment, materials and supplies ? Inventory methods and practices ? Interpersonal skills using tact, patience and courtesy ? Proper lifting techniques ? Operation of a computer and assigned software ? Basic math and cashiering skills. Oral and written communication skills ? Record-keeping and report preparation techniques Ability to: ? Plan, organize and participate in food service operations ? Prepare, cook, bake and serve food in large quantities ? Estimate quantities, requisition and order appropriate amounts of food and supplies ? Train and provide work direction and guidance to assigned personnel Maintain food service facilities, equipment and utensils in a clean and sanitary condition ? Prepare attractive, appetizing and nutritious meals for students and staff. ? Follow, adjust and extend recipes ? Operate kitchen equipment used in cooking and quantity food preparation ? Follow health and sanitation requirements ? Perform mathematical calculations ? Maintain records and prepare reports 3 ? Establish and maintain cooperative and effective working relationships with others ? Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities ? Meet schedules and time lines ? Plan and organize work ? Operate a cash register and make change accurately ? Operate a computer and assigned software ? Understand and follow written or oral directions ? Work independently with little direction. Education and Experience: Completion of twelfth grade or equivalent. Any combination of education, training and/or experience equivalent to two (2) years of experience in quantity food preparation. Completion of course and passing exam for Food Safety Manager Certification within three (3) months after appointment. Incumbents must maintain a valid Certified Food Manager. License or Certificate: First Aid and CPR certificates must be obtained within sixty (60) days from date of hire Certified Food Manager WORKING CONDITIONS: Physical Demands: Employees in this position must have/be able to ? Standing for extended periods of time. ? See, hear and speak with/without assistive devices sufficient to communicate effectively with others. ? Have dexterity of hands and fingers to operate food service equipment. ? Reach overhead, above shoulders and horizontally. ? Grasp forcefully. ? Walk and bend at the waist, kneel or crouch. ? See to monitor food quality and quantity. ? Lift and/or carry up to 50 lbs to waist height for short distances. ? Push or pull up to 75 lbs for short distances. Environment: Food service environment. Subject to heat from ovens. Must wear closed toe shoes and adhere to dress code. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Get a jump start on a summer job! The Florida Sheriffs Youth Ranches is a non-profit organization that provides summer camp opportunities to Florida's Youth. We operate three traditional sleep away camps along with a traveling day camp program. Currently we are hiring for our Kitchen Aide Food Services positions. Come work a few hours a month (PRN) now until the start of our summer season in May when you will transition to full time for the summer. Job Type: PRN September - April & Then Full-Time May - August Pay: $15.00 per hour SUMMARY The Kitchen Aide assists in the preparation and serving of food at the chuckwagon and maintains the chuckwagon and dining area in a sanitary condition. The work is subject to review by state authorities, as well as the Florida Sheriffs Youth Ranches administrative personnel. While the Kitchen Aide acts as an assistant to the Cook within the chuckwagon setting, this position reports directly to the Camp Director. This position is eligible for overtime pay. ESSENTIAL DUTIES AND RESPONSIBILITIES The following duties and responsibilities are the various types of work performed in this position. Other duties and responsibilities may be assigned. Assists in the preparation and serving of food for youth, staff, and guests of the facility in a friendly and efficient manner. Maintains the cleanliness and attractiveness of foods, food processing equipment, and the kitchen and dining areas in the chuckwagon. Cleans chuckwagon kitchen area, including cooking and serving dishes and utensils, removal of debris, sweeping and mopping floors, food storage, etc. Provides assistance to the Cooks to ensure that quality food services and health standards are maintained at all times within the chuckwagon. EDUCATION AND EXPERIENCE REQUIREMENTS The person filling this position must have a high school diploma or GED. Prior food service or commercial kitchen experience is preferred. On-the-job training will be considered for those who lack experience but show a strong willingness to learn. ServSafe Food Handler certification must be attained within the first 14 days of employment. We are an equal opportunity employer and a drug free workplace.
Mar 12, 2024
Full time
Get a jump start on a summer job! The Florida Sheriffs Youth Ranches is a non-profit organization that provides summer camp opportunities to Florida's Youth. We operate three traditional sleep away camps along with a traveling day camp program. Currently we are hiring for our Kitchen Aide Food Services positions. Come work a few hours a month (PRN) now until the start of our summer season in May when you will transition to full time for the summer. Job Type: PRN September - April & Then Full-Time May - August Pay: $15.00 per hour SUMMARY The Kitchen Aide assists in the preparation and serving of food at the chuckwagon and maintains the chuckwagon and dining area in a sanitary condition. The work is subject to review by state authorities, as well as the Florida Sheriffs Youth Ranches administrative personnel. While the Kitchen Aide acts as an assistant to the Cook within the chuckwagon setting, this position reports directly to the Camp Director. This position is eligible for overtime pay. ESSENTIAL DUTIES AND RESPONSIBILITIES The following duties and responsibilities are the various types of work performed in this position. Other duties and responsibilities may be assigned. Assists in the preparation and serving of food for youth, staff, and guests of the facility in a friendly and efficient manner. Maintains the cleanliness and attractiveness of foods, food processing equipment, and the kitchen and dining areas in the chuckwagon. Cleans chuckwagon kitchen area, including cooking and serving dishes and utensils, removal of debris, sweeping and mopping floors, food storage, etc. Provides assistance to the Cooks to ensure that quality food services and health standards are maintained at all times within the chuckwagon. EDUCATION AND EXPERIENCE REQUIREMENTS The person filling this position must have a high school diploma or GED. Prior food service or commercial kitchen experience is preferred. On-the-job training will be considered for those who lack experience but show a strong willingness to learn. ServSafe Food Handler certification must be attained within the first 14 days of employment. We are an equal opportunity employer and a drug free workplace.
If you're seeking a meaningful opportunity that gives you a higher purpose and enhances the lives of seniors and their families, choose your career at a The Care Group Home. We honor diversity and inclusivity, and are proud to offer a safe work environment that fosters growth, teamwork and fulfillment. We are looking for an Assistant Cook At Casa Mia in Vancouver, B.C Shifts: full time - Tues-Sat to be discussed) Reporting to the Director of Care To provide healthy meals for the residents and visitors at our home Duties and Responsibilities: • Plans and implements the six-week menu plan in consultation with the dietician • Maintains a safe, clean and organized kitchen and storage area • Supervises and directs relief cook and dietary aides • Ensures compliance from other kitchen workers standards, policies and procedure of Casa Mia Care, Residential Care Regulations and Safe food handling • Ensures the kitchen prepares food on time for residents as per residential care regulation • Plans, prepares, cooks and serves meals at lunch and dinner time following the menu plan • Prepares meals for special diets (minced, puree, diabetic, etc.) • Ensures portion sizes are appropriate • Provides meals according to residents' preferences and therapeutic diet order • Ensure maintenance of equipment and promptly organizes for equipment repair if broken • Maintains a list of preferred kitchen equipment maintenance repair service providers • Maintains a record of temperature control for fridges, freezers, dishwasher and food carts • Maintains a log for the grease trap maintenance • Interviews possible candidates for the kitchen in consultation with the Owner and Contractor • Ensures a safe and secure environment in the kitchen and dining room for staff, residents and visitors • Attends facility meetings as required • Keeps a list of substitutions when changes are made to the menu • Maintains emergency food supply Qualifications: Red Seal or similar approved Chef Education Skills and Abilities Flexibility Ability to work independently Physically and mentally able to perform duties for above position Shows a caring and considerate attitude to resident, visitors and staff Strong cooking skills Strong written and verbal communication Demonstrates good time management About us: At TCG Care, we help you live a life of choice. You can be assured of the services and opportunities that enhance your life, help you to pursue your goals and interests, and make you feel at home. We offer a comfortable environment that supports and respects the needs of each resident. ANvHhqF9yt
Mar 28, 2024
Full time
If you're seeking a meaningful opportunity that gives you a higher purpose and enhances the lives of seniors and their families, choose your career at a The Care Group Home. We honor diversity and inclusivity, and are proud to offer a safe work environment that fosters growth, teamwork and fulfillment. We are looking for an Assistant Cook At Casa Mia in Vancouver, B.C Shifts: full time - Tues-Sat to be discussed) Reporting to the Director of Care To provide healthy meals for the residents and visitors at our home Duties and Responsibilities: • Plans and implements the six-week menu plan in consultation with the dietician • Maintains a safe, clean and organized kitchen and storage area • Supervises and directs relief cook and dietary aides • Ensures compliance from other kitchen workers standards, policies and procedure of Casa Mia Care, Residential Care Regulations and Safe food handling • Ensures the kitchen prepares food on time for residents as per residential care regulation • Plans, prepares, cooks and serves meals at lunch and dinner time following the menu plan • Prepares meals for special diets (minced, puree, diabetic, etc.) • Ensures portion sizes are appropriate • Provides meals according to residents' preferences and therapeutic diet order • Ensure maintenance of equipment and promptly organizes for equipment repair if broken • Maintains a list of preferred kitchen equipment maintenance repair service providers • Maintains a record of temperature control for fridges, freezers, dishwasher and food carts • Maintains a log for the grease trap maintenance • Interviews possible candidates for the kitchen in consultation with the Owner and Contractor • Ensures a safe and secure environment in the kitchen and dining room for staff, residents and visitors • Attends facility meetings as required • Keeps a list of substitutions when changes are made to the menu • Maintains emergency food supply Qualifications: Red Seal or similar approved Chef Education Skills and Abilities Flexibility Ability to work independently Physically and mentally able to perform duties for above position Shows a caring and considerate attitude to resident, visitors and staff Strong cooking skills Strong written and verbal communication Demonstrates good time management About us: At TCG Care, we help you live a life of choice. You can be assured of the services and opportunities that enhance your life, help you to pursue your goals and interests, and make you feel at home. We offer a comfortable environment that supports and respects the needs of each resident. ANvHhqF9yt
Overview Join our dynamic team at Dining Services as we seek a reliable individual to support our breakfast crew in delivering exceptional service and culinary experiences. Schedule: Monday to Friday from 6:00am to 12:00pm, with weekends off, providing a balanced work-life schedule. Benefits of Working with Dining Services: Flexible Time Off: Enjoy the flexibility to request time off as needed, accommodating personal commitments and maintaining work-life balance. Complimentary Meals: Indulge in a free meal during every shift, along with access to employee meal plans for yourself, friends, or family, fostering a sense of community and enjoyment. Great Colleagues: Collaborate with a supportive team of colleagues, creating a positive work environment and building lasting friendships. Ideal for Students and Income Supplement: This opportunity is perfect for students seeking employment that fits around their academic schedule or individuals looking to supplement their income while enjoying the perks of working with Dining Services at USU Eastern. Join us today and be part of the vibrant Dining Services team at USU Eastern! Responsibilities Customer Service Excellence: Provide exceptional customer service to ensure a positive dining experience for patrons, addressing inquiries, concerns, and requests promptly and courteously. Food Preparation and Cooking: Prepare and cook a variety of menu items according to established recipes and quality standards, ensuring freshness, taste, and presentation meet or exceed customer expectations. Baking Expertise: Utilize baking skills to create delicious pastries, desserts, and baked goods, maintaining consistency and quality in every batch. Efficient Serving: Serve food and beverages to customers promptly and accurately, demonstrating attentiveness and professionalism while adhering to service protocols. Cash Handling: Handle cash transactions accurately and efficiently, processing payments, issuing receipts, and maintaining a balanced cash drawer in accordance with established procedures. Sanitation and Cleaning: Maintain cleanliness and sanitation of work areas, equipment, and dining areas, adhering to health and safety regulations and ensuring a hygienic environment for staff and customers. Continuous Learning: Take advantage of opportunities to learn basic cooking techniques and expand culinary knowledge, enhancing skills and proficiency in food preparation and cooking methods. Compensation: Starting Pay: Commences at $10.25 per hour or is negotiable based on experience and qualifications. Performance-Based Raises: Eligible for performance-based raises following periodic evaluations, rewarding exceptional job performance and dedication to excellence. Perks: Free Meal: Enjoy a complimentary meal during each shift, providing an opportunity to sample menu offerings and experience the culinary creations firsthand. Qualifications Minimum Qualifications: Must be available 6:00 a.m.-12:00 p.m. Mon-Fri. Dependable, responsible contributor committed to excellence and success. Knowledge, Skills, and Abilities: Ability to adapt to changing conditions or work assignments. Team player who excels at building trusting relationships with customers and coworkers. Productive worker who exerts effort in successfully completing tasks. Self-starter who takes initiative with minimal supervision. Willingness to learn new skills or techniques. Required Documents Along with the online application, please attach:Resume to be uploaded at the beginning of your application in the Candidate Profile under "Resume/CV" Document size may not exceed 10 MB. Advertised Salary $10.25 per hour ADA This position requires moderate physical effort. Employees must have sufficient strength to perform the duties and responsibilities of the position, including lifting up to 25 pounds, walking and standing. Employees must adhere to safety precautions and may be required to use protective equipment. University Highlights Founded in 1888, Utah State University is Utah's premier land-grant and space-grant university, with a strong commitment to excellence, access, and inclusion. USU serves approximately 27,500 students throughout the state at three residential campuses, eight statewide campuses, and 23 education centers. USU Online has served students from all 50 states and 55 countries for over 25 years, and USU Extension provides outreach and service to all counties in Utah. As a land-grant university, USU engages communities and empowers people to lead successful lives of involvement, innovation, and impact. As an R1 research institution, USU provides a high-quality undergraduate and graduate education at an affordable price. Washington Monthly has consistently ranked USU in the top 10 among public universities for contribution to social mobility, research, and public service. Utah State is committed to cultivating a diverse, equitable, and inclusive community where different perspectives, values, cultures, and identities are acknowledged, welcomed, and valued. We seek to recruit, hire, and retain people from all walks of life who will champion excellence in education, research, discovery, outreach, and service. We believe that promoting a strong sense of community and belonging empowers and engages all members of USU to thrive and be successful. Learn more about USU. The university provides a Dual Career Assistance Program to support careers for partners who are also seeking employment. Additionally, USU is committed to providing access and reasonable accommodations for individuals with disabilities. To request a reasonable accommodation for a disability, contact the university's ADA Coordinator in the Office of Human Resources at or . About the Region U.S. News and World Report ranked Utah first for its strong economy, fiscal stability, education, and health care. Outstanding outdoor recreational opportunities abound throughout the state, including five national parks, 43 state parks and recreation areas, and 15 alpine ski resorts. The home of USU's main campus, Logan, is a city of 54,000-plus people in a picturesque mountain valley 80 miles north of Salt Lake City. The Logan metro area claimed the top spot in the Milken Institute's 2022 ranking for best-performing small cities in the nation. updated 7/2023 Notice of Non-discrimination In its programs and activities, including in admissions and employment, Utah State University does not discriminate or tolerate discrimination, including harassment, based on race, color, religion, sex, national origin, age, genetic information, sexual orientation, gender identity or expression, disability, status as a protected veteran, or any other status protected by University policy, Title IX, or any other federal, state, or local law. The following individuals have been designated to handle inquiries regarding the application of Title IX and its implementing regulations and/or USU's non-discrimination policies: Executive Director of the Office of Equity Matthew Pinner Distance Education Rm. 401, Title IX Coordinator Cody Carmichael Distance Education Rm. 404, Mailing address: 5100 Old Main Hill, Logan, UT 84322 For further information regarding non-discrimination, please visit , or contact: U.S. Department of Education, Office of Assistant Secretary for Civil Rights updated 09/2023
Mar 26, 2024
Full time
Overview Join our dynamic team at Dining Services as we seek a reliable individual to support our breakfast crew in delivering exceptional service and culinary experiences. Schedule: Monday to Friday from 6:00am to 12:00pm, with weekends off, providing a balanced work-life schedule. Benefits of Working with Dining Services: Flexible Time Off: Enjoy the flexibility to request time off as needed, accommodating personal commitments and maintaining work-life balance. Complimentary Meals: Indulge in a free meal during every shift, along with access to employee meal plans for yourself, friends, or family, fostering a sense of community and enjoyment. Great Colleagues: Collaborate with a supportive team of colleagues, creating a positive work environment and building lasting friendships. Ideal for Students and Income Supplement: This opportunity is perfect for students seeking employment that fits around their academic schedule or individuals looking to supplement their income while enjoying the perks of working with Dining Services at USU Eastern. Join us today and be part of the vibrant Dining Services team at USU Eastern! Responsibilities Customer Service Excellence: Provide exceptional customer service to ensure a positive dining experience for patrons, addressing inquiries, concerns, and requests promptly and courteously. Food Preparation and Cooking: Prepare and cook a variety of menu items according to established recipes and quality standards, ensuring freshness, taste, and presentation meet or exceed customer expectations. Baking Expertise: Utilize baking skills to create delicious pastries, desserts, and baked goods, maintaining consistency and quality in every batch. Efficient Serving: Serve food and beverages to customers promptly and accurately, demonstrating attentiveness and professionalism while adhering to service protocols. Cash Handling: Handle cash transactions accurately and efficiently, processing payments, issuing receipts, and maintaining a balanced cash drawer in accordance with established procedures. Sanitation and Cleaning: Maintain cleanliness and sanitation of work areas, equipment, and dining areas, adhering to health and safety regulations and ensuring a hygienic environment for staff and customers. Continuous Learning: Take advantage of opportunities to learn basic cooking techniques and expand culinary knowledge, enhancing skills and proficiency in food preparation and cooking methods. Compensation: Starting Pay: Commences at $10.25 per hour or is negotiable based on experience and qualifications. Performance-Based Raises: Eligible for performance-based raises following periodic evaluations, rewarding exceptional job performance and dedication to excellence. Perks: Free Meal: Enjoy a complimentary meal during each shift, providing an opportunity to sample menu offerings and experience the culinary creations firsthand. Qualifications Minimum Qualifications: Must be available 6:00 a.m.-12:00 p.m. Mon-Fri. Dependable, responsible contributor committed to excellence and success. Knowledge, Skills, and Abilities: Ability to adapt to changing conditions or work assignments. Team player who excels at building trusting relationships with customers and coworkers. Productive worker who exerts effort in successfully completing tasks. Self-starter who takes initiative with minimal supervision. Willingness to learn new skills or techniques. Required Documents Along with the online application, please attach:Resume to be uploaded at the beginning of your application in the Candidate Profile under "Resume/CV" Document size may not exceed 10 MB. Advertised Salary $10.25 per hour ADA This position requires moderate physical effort. Employees must have sufficient strength to perform the duties and responsibilities of the position, including lifting up to 25 pounds, walking and standing. Employees must adhere to safety precautions and may be required to use protective equipment. University Highlights Founded in 1888, Utah State University is Utah's premier land-grant and space-grant university, with a strong commitment to excellence, access, and inclusion. USU serves approximately 27,500 students throughout the state at three residential campuses, eight statewide campuses, and 23 education centers. USU Online has served students from all 50 states and 55 countries for over 25 years, and USU Extension provides outreach and service to all counties in Utah. As a land-grant university, USU engages communities and empowers people to lead successful lives of involvement, innovation, and impact. As an R1 research institution, USU provides a high-quality undergraduate and graduate education at an affordable price. Washington Monthly has consistently ranked USU in the top 10 among public universities for contribution to social mobility, research, and public service. Utah State is committed to cultivating a diverse, equitable, and inclusive community where different perspectives, values, cultures, and identities are acknowledged, welcomed, and valued. We seek to recruit, hire, and retain people from all walks of life who will champion excellence in education, research, discovery, outreach, and service. We believe that promoting a strong sense of community and belonging empowers and engages all members of USU to thrive and be successful. Learn more about USU. The university provides a Dual Career Assistance Program to support careers for partners who are also seeking employment. Additionally, USU is committed to providing access and reasonable accommodations for individuals with disabilities. To request a reasonable accommodation for a disability, contact the university's ADA Coordinator in the Office of Human Resources at or . About the Region U.S. News and World Report ranked Utah first for its strong economy, fiscal stability, education, and health care. Outstanding outdoor recreational opportunities abound throughout the state, including five national parks, 43 state parks and recreation areas, and 15 alpine ski resorts. The home of USU's main campus, Logan, is a city of 54,000-plus people in a picturesque mountain valley 80 miles north of Salt Lake City. The Logan metro area claimed the top spot in the Milken Institute's 2022 ranking for best-performing small cities in the nation. updated 7/2023 Notice of Non-discrimination In its programs and activities, including in admissions and employment, Utah State University does not discriminate or tolerate discrimination, including harassment, based on race, color, religion, sex, national origin, age, genetic information, sexual orientation, gender identity or expression, disability, status as a protected veteran, or any other status protected by University policy, Title IX, or any other federal, state, or local law. The following individuals have been designated to handle inquiries regarding the application of Title IX and its implementing regulations and/or USU's non-discrimination policies: Executive Director of the Office of Equity Matthew Pinner Distance Education Rm. 401, Title IX Coordinator Cody Carmichael Distance Education Rm. 404, Mailing address: 5100 Old Main Hill, Logan, UT 84322 For further information regarding non-discrimination, please visit , or contact: U.S. Department of Education, Office of Assistant Secretary for Civil Rights updated 09/2023
Auxiliary Services State University College at Oswego
Oswego, New York
Auxiliary Services, State University College at Oswego, Inc., is a 25-million dollar customer-service-focused corporation that provides dining operations, college store services, and administrative support to the SUNY Oswego college community. Our mission at Auxiliary Services is to create the best possible experience for the students, faculty, staff, visitors, and community members of SUNY Oswego. We seek our next great addition to our Retail Dining and Catering team! Assistant Banquets and Events Manager - Retail Dining & Catering Position Description: Reports directly to the Banquets and Events Manager and is responsible for daily coordination of all catering operations including menu presentation. Supports Retail Operations as needed. Demonstrates leadership by working cooperatively with others and providing high-quality customer service. Works in collaboration with the Director of Retail Dining and Catering to prepare, implement, and monitor the annual budget for the Catering unit. Position Expectations: Reports to the Baquets and Events Manager and is responsible for daily coordination of all catering operations including menu presentation. Supports Retail Operations as needed. Demonstrates leadership by working cooperatively with others and providing high-quality customer service. Shows enthusiasm and creativity when preparing, serving, and presenting excellent food and beverages. Shows a genuine concern for customer satisfaction. Assists in the hiring and training of student employees, who mirror the positive, customer-oriented environment created by the Assistant Manager. Duties and Responsibilities: This position is integrally involved in executing high-profile events demonstrating enthusiasm and creativity when preparing, serving, and presenting excellent food and beverages. Shows a genuine concern for customer satisfaction. Assists in hiring, training, and development of hourly, student, and temporary team members mirroring the positive, customer-oriented environment created by the manager. Maximize customer service through attentive planning and focused service at events. Assures a high level of customer satisfaction through interesting menus in collaboration with the Production Manager and culinary team, creative food display, and attentive service. Responsible for safety and sanitation standards in the operations. This includes compliance with New York State Health Codes, OSHA requirements, and Auxiliary Services policies and procedures. Minimum Qualifications Associate's Degree plus college/summer work experience in the food or hospitality industry; Bachelor's Degree plus college/summer work experience in the food or hospitality industry; or five years experience in the food or hospitality industry. Positions held demonstrate progressive responsibility and achievement and have completed a minimum of 24 credit hours of college study. Must have and maintain a Valid New York State Class D License to operate the employer's vehicles or be able to obtain one. Knowledge and experience with Microsoft Office Suite and catering systems preferred. ARE YOU READY TO JOIN OUR TEAM? We understand your time is valuable and why we have a quick and easy application process. If you are interested in becoming a full-time Banquets & Events Manager and feel you would be right for this position, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you!
Mar 25, 2024
Full time
Auxiliary Services, State University College at Oswego, Inc., is a 25-million dollar customer-service-focused corporation that provides dining operations, college store services, and administrative support to the SUNY Oswego college community. Our mission at Auxiliary Services is to create the best possible experience for the students, faculty, staff, visitors, and community members of SUNY Oswego. We seek our next great addition to our Retail Dining and Catering team! Assistant Banquets and Events Manager - Retail Dining & Catering Position Description: Reports directly to the Banquets and Events Manager and is responsible for daily coordination of all catering operations including menu presentation. Supports Retail Operations as needed. Demonstrates leadership by working cooperatively with others and providing high-quality customer service. Works in collaboration with the Director of Retail Dining and Catering to prepare, implement, and monitor the annual budget for the Catering unit. Position Expectations: Reports to the Baquets and Events Manager and is responsible for daily coordination of all catering operations including menu presentation. Supports Retail Operations as needed. Demonstrates leadership by working cooperatively with others and providing high-quality customer service. Shows enthusiasm and creativity when preparing, serving, and presenting excellent food and beverages. Shows a genuine concern for customer satisfaction. Assists in the hiring and training of student employees, who mirror the positive, customer-oriented environment created by the Assistant Manager. Duties and Responsibilities: This position is integrally involved in executing high-profile events demonstrating enthusiasm and creativity when preparing, serving, and presenting excellent food and beverages. Shows a genuine concern for customer satisfaction. Assists in hiring, training, and development of hourly, student, and temporary team members mirroring the positive, customer-oriented environment created by the manager. Maximize customer service through attentive planning and focused service at events. Assures a high level of customer satisfaction through interesting menus in collaboration with the Production Manager and culinary team, creative food display, and attentive service. Responsible for safety and sanitation standards in the operations. This includes compliance with New York State Health Codes, OSHA requirements, and Auxiliary Services policies and procedures. Minimum Qualifications Associate's Degree plus college/summer work experience in the food or hospitality industry; Bachelor's Degree plus college/summer work experience in the food or hospitality industry; or five years experience in the food or hospitality industry. Positions held demonstrate progressive responsibility and achievement and have completed a minimum of 24 credit hours of college study. Must have and maintain a Valid New York State Class D License to operate the employer's vehicles or be able to obtain one. Knowledge and experience with Microsoft Office Suite and catering systems preferred. ARE YOU READY TO JOIN OUR TEAM? We understand your time is valuable and why we have a quick and easy application process. If you are interested in becoming a full-time Banquets & Events Manager and feel you would be right for this position, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you!
Position Type: School Nutrition/Manager/Assistant Date Posted: 3/21/2024 Location: Lake Forest High School Date Available: Mutually agreeable date Closing Date: 04/01/2024 District: Lake Forest School District TITLE: Child Nutrition Services Manager QUALIFICATIONS: High School Diploma or equivalent. Minimum 5 years of experience in kitchen management, cooking/baking, food service or other related experience. ServSafe or other food handling certification. Ability to budget and allocate resources to maintain self-supporting cost-effective food service programs. Effective skills in using Excel, Word and other food service management software. Ability to effectively manage personnel, work with school staff, resolve conflict and create an inclusive and equitable environment. Excellent written and oral communication skills. REPORTS TO: Child Nutrition Services Supervisor JOB GOAL: To provide each student with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring. PERFORMANCE RESPONSIBILITIES: Trains, supervisors, and evaluates Child Nutrition Services employees accordingto established procedures. Interviews, screens, and recommends appointment of cafeteria personnel forschool site. Plans schedules and work assignments to effectively use labor hours. Follows personnel policies and evaluates baker, cook, and general workers. Responsible for receiving, storing, handling, preparing, and serving food according to established standards. Provides assistance in the planning of menus and supervises the preparation and serving of the menus at the school site.Incorporates time-saving production techniques and effectively uses government commodity foods. Promotes student and staff satisfaction by merchandising and serving meals in an appetizing and attractive manner according to established standards. Follows standardized accounting procedures and accurately maintains required records, reports, and forms. Assures sanitation and safety practices in all phases of the school Child Nutrition Services operation according to established standards. Assumes fiscal responsibility and accountability for all aspects of the operation. Checks invoices for accuracy before presenting them to the Child Nutrition Services Office. Submits all reports, records, and forms in a timely manner. Develops skills to operate all aspects of the Child Nutrition computer software. Follows through with job requirements in a timely manner with minimal supervision. Performs other duties assigned that relate to Child Nutrition Services management responsibilities. As a manager, the incumbent is considered "on call" for emergencies outside of the regularly scheduled workday, including weekends and holidays. SPECIAL REQUIREMENTS: 1. Lift and carry 25 pounds of dead weight a minimum of 50 feet. 2. Passing score on Child Nutrition Services Manager Skills Test. TERMS OF EMPLOYMENT: Ten-month year. Salary and work year to be established by the Board. EVALUATION: Performance will be evaluated in accordance with provisions of the Board's policy on Evaluation of Classified Personnel. The following are conditions of employment for new employees: Satisfactory criminal background check prior to being placed on payroll. Satisfactory child protection registry check. Mandatory direct deposit of pay. Documentation of Mantoux skin test results for entrance to school system. Interested applicants must apply online and upload a letter of interest, resume, proof of certification, the most recent job evaluation, and three (3) letters of recommendation dated within the last year by the posted closing date. In order to be considered for this position, you must apply online at Lake Forest is an advocate of inclusion practices in all grade levels. LAKE FOREST SCHOOL DISTRICT Human Resources Office 5423 Killens Pond Road Felton, DE 19943 Phone: - Fax: The Lake Forest School District does not discriminate in employment or in educational programs, services or activities based on race, color, national origin, religion, gender, gender identity, sexual orientation, age, military/veteran status, disability, marital status or any other protected category in accordance with state and federal laws. Inquiries should be directed to the Director of Personnel, Lake Forest Central Business Office, 5423 Killens Pond Road, Felton, DE 19943. Telephone: .
Mar 24, 2024
Full time
Position Type: School Nutrition/Manager/Assistant Date Posted: 3/21/2024 Location: Lake Forest High School Date Available: Mutually agreeable date Closing Date: 04/01/2024 District: Lake Forest School District TITLE: Child Nutrition Services Manager QUALIFICATIONS: High School Diploma or equivalent. Minimum 5 years of experience in kitchen management, cooking/baking, food service or other related experience. ServSafe or other food handling certification. Ability to budget and allocate resources to maintain self-supporting cost-effective food service programs. Effective skills in using Excel, Word and other food service management software. Ability to effectively manage personnel, work with school staff, resolve conflict and create an inclusive and equitable environment. Excellent written and oral communication skills. REPORTS TO: Child Nutrition Services Supervisor JOB GOAL: To provide each student with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring. PERFORMANCE RESPONSIBILITIES: Trains, supervisors, and evaluates Child Nutrition Services employees accordingto established procedures. Interviews, screens, and recommends appointment of cafeteria personnel forschool site. Plans schedules and work assignments to effectively use labor hours. Follows personnel policies and evaluates baker, cook, and general workers. Responsible for receiving, storing, handling, preparing, and serving food according to established standards. Provides assistance in the planning of menus and supervises the preparation and serving of the menus at the school site.Incorporates time-saving production techniques and effectively uses government commodity foods. Promotes student and staff satisfaction by merchandising and serving meals in an appetizing and attractive manner according to established standards. Follows standardized accounting procedures and accurately maintains required records, reports, and forms. Assures sanitation and safety practices in all phases of the school Child Nutrition Services operation according to established standards. Assumes fiscal responsibility and accountability for all aspects of the operation. Checks invoices for accuracy before presenting them to the Child Nutrition Services Office. Submits all reports, records, and forms in a timely manner. Develops skills to operate all aspects of the Child Nutrition computer software. Follows through with job requirements in a timely manner with minimal supervision. Performs other duties assigned that relate to Child Nutrition Services management responsibilities. As a manager, the incumbent is considered "on call" for emergencies outside of the regularly scheduled workday, including weekends and holidays. SPECIAL REQUIREMENTS: 1. Lift and carry 25 pounds of dead weight a minimum of 50 feet. 2. Passing score on Child Nutrition Services Manager Skills Test. TERMS OF EMPLOYMENT: Ten-month year. Salary and work year to be established by the Board. EVALUATION: Performance will be evaluated in accordance with provisions of the Board's policy on Evaluation of Classified Personnel. The following are conditions of employment for new employees: Satisfactory criminal background check prior to being placed on payroll. Satisfactory child protection registry check. Mandatory direct deposit of pay. Documentation of Mantoux skin test results for entrance to school system. Interested applicants must apply online and upload a letter of interest, resume, proof of certification, the most recent job evaluation, and three (3) letters of recommendation dated within the last year by the posted closing date. In order to be considered for this position, you must apply online at Lake Forest is an advocate of inclusion practices in all grade levels. LAKE FOREST SCHOOL DISTRICT Human Resources Office 5423 Killens Pond Road Felton, DE 19943 Phone: - Fax: The Lake Forest School District does not discriminate in employment or in educational programs, services or activities based on race, color, national origin, religion, gender, gender identity, sexual orientation, age, military/veteran status, disability, marital status or any other protected category in accordance with state and federal laws. Inquiries should be directed to the Director of Personnel, Lake Forest Central Business Office, 5423 Killens Pond Road, Felton, DE 19943. Telephone: .
Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Mar 24, 2024
Full time
Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Mar 24, 2024
Full time
Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
Salamander Middleburg is looking for a Banquet Service leader to join our Five-star Banquets team! Salamander Middleburg is a Triple 5 Star Luxury Resort located in beautiful Middleburg, VA. We offer professional privileges, training and growth both within this beautiful horse & wine country and beyond. As an expanding luxury hospitality portfolio, the advantages and opportunities are endless - let your entrepreneurial spirit shine. The Banquet Setup Assistant Manager will work with the Director of Banquets and collaborate with the Food & Beverage leadership team to develop banquet and catering related programs, processes and standards. In this crucial role within Food and Beverage, you will have operational responsibility over the banquet setup department as you support our team in creating and delivering exceptional guest and residential experiences. You are a positive role model, motivating banquet and setup teams by controlling our public space and event furniture, outdoor furniture, outdoor rentable equipment. Contribute to the profitability and effective operation by controlling China, glass, silver and equipment on a daily basis. You promote the Salamander Hospitality culture of making our guests feel welcome, respected, appreciated and special, while upholding and ensuring compliance with all company and departmental policies and procedures. ESSENTIAL FUNCTIONS: Major areas of responsibility/ management include, but are not limited to: • Execute banquet and catering functions as directed according to BEO's, function timelines and group resumes • Review communications provided by the Food & Beverage leadership team, Catering and Sales team and Conference Services team i.e., group resumes, daily/weekly in house groups, BEOs, room set up diagrams • Create standards for banquet operations execution, buffets, breaks, plated events, room set up and break down, equipment maintenance • Communicate information, all changes, special needs to the department associates, kitchen team and other supportive departments prior to and during events • Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. • Inspect and oversee the cleanliness and maintenance of all indoor and outdoor function space, public areas, and service areas on all banquet levels; coordinate with Engineering to ensure repairs and maintenance is completed • Interview, select, train, supervise, counsel, schedule and discipline department associates accordingly • Coordinate and create monthly forecasts with help of department heads that are stake holders in the banquets department • Overseeing event setup and breakdown, including the setup of tables, chairs, and other furniture • Ensuring that all Banquet associates follow safety standards and procedures during setup and throughout an event. • Ensuring that all equipment for banquet event orders are fulfilled and picked up by the 3rd party vendors on time and in accordance with client's and property's specifications. QUALIFICATIONS: • Minimum of 4 years' banquet service background with at least 2 years in management position preferred. • Advanced skills in Word, Excel, PowerPoint, and Outlook, Teams; daily use of nearly all programs will occur • Luxury hotel experience strongly preferred BENEFITS: • Health & Welfare • 401 K Retirement plan/ Full-Time and Part-Time Service Professionals are eligible • Dental and Vision • Generous Paid Time Off • Company Paid Holidays (8) • Access Privileges & Discount Programs for employees, friends & family discounts on room stays at all Salamander locations. • Discounts on dining, retail, spa, golf, and other hotel & resort amenities • Free daily meals • Free uniforms We invite you to explore joining this friendly, diverse and enthusiastic team of professionals, striving to provide the very best in service and driven to maintain Forbes 5-Star status, a catalyst that has catapulted this spectacular resort into one of the world's most coveted and elite destinations. "Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law."
Mar 23, 2024
Full time
Salamander Middleburg is looking for a Banquet Service leader to join our Five-star Banquets team! Salamander Middleburg is a Triple 5 Star Luxury Resort located in beautiful Middleburg, VA. We offer professional privileges, training and growth both within this beautiful horse & wine country and beyond. As an expanding luxury hospitality portfolio, the advantages and opportunities are endless - let your entrepreneurial spirit shine. The Banquet Setup Assistant Manager will work with the Director of Banquets and collaborate with the Food & Beverage leadership team to develop banquet and catering related programs, processes and standards. In this crucial role within Food and Beverage, you will have operational responsibility over the banquet setup department as you support our team in creating and delivering exceptional guest and residential experiences. You are a positive role model, motivating banquet and setup teams by controlling our public space and event furniture, outdoor furniture, outdoor rentable equipment. Contribute to the profitability and effective operation by controlling China, glass, silver and equipment on a daily basis. You promote the Salamander Hospitality culture of making our guests feel welcome, respected, appreciated and special, while upholding and ensuring compliance with all company and departmental policies and procedures. ESSENTIAL FUNCTIONS: Major areas of responsibility/ management include, but are not limited to: • Execute banquet and catering functions as directed according to BEO's, function timelines and group resumes • Review communications provided by the Food & Beverage leadership team, Catering and Sales team and Conference Services team i.e., group resumes, daily/weekly in house groups, BEOs, room set up diagrams • Create standards for banquet operations execution, buffets, breaks, plated events, room set up and break down, equipment maintenance • Communicate information, all changes, special needs to the department associates, kitchen team and other supportive departments prior to and during events • Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. • Inspect and oversee the cleanliness and maintenance of all indoor and outdoor function space, public areas, and service areas on all banquet levels; coordinate with Engineering to ensure repairs and maintenance is completed • Interview, select, train, supervise, counsel, schedule and discipline department associates accordingly • Coordinate and create monthly forecasts with help of department heads that are stake holders in the banquets department • Overseeing event setup and breakdown, including the setup of tables, chairs, and other furniture • Ensuring that all Banquet associates follow safety standards and procedures during setup and throughout an event. • Ensuring that all equipment for banquet event orders are fulfilled and picked up by the 3rd party vendors on time and in accordance with client's and property's specifications. QUALIFICATIONS: • Minimum of 4 years' banquet service background with at least 2 years in management position preferred. • Advanced skills in Word, Excel, PowerPoint, and Outlook, Teams; daily use of nearly all programs will occur • Luxury hotel experience strongly preferred BENEFITS: • Health & Welfare • 401 K Retirement plan/ Full-Time and Part-Time Service Professionals are eligible • Dental and Vision • Generous Paid Time Off • Company Paid Holidays (8) • Access Privileges & Discount Programs for employees, friends & family discounts on room stays at all Salamander locations. • Discounts on dining, retail, spa, golf, and other hotel & resort amenities • Free daily meals • Free uniforms We invite you to explore joining this friendly, diverse and enthusiastic team of professionals, striving to provide the very best in service and driven to maintain Forbes 5-Star status, a catalyst that has catapulted this spectacular resort into one of the world's most coveted and elite destinations. "Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law."
Yosemite Unified School District
Oakhurst, California
Job Description / Essential Elements: YOSEMITE UNIFIED SCHOOL DISTRICT JOB DESCRIPTION ASSIGNMENT: Title and Classification: Cafeteria Assistant I Department: Cafeteria Terms of Employment: 9 months Supervisor: Director of Food Services Salary Range: Range 11 GENERAL DESCRIPTION: The cafe assistant assigned to the central kitchen is directly responsible to the Director of Food Services for the preparation or assisting in the preparation of food and maintenance of cleanliness. DUTIES AND AREAS OF RESPONSIBILITY: ? Assists in preparation of the meal, including the main dish, bread, vegetables, salad, desserts and other dishes as required from menus provided by the Director of Food Services. ? Responsible for the transport and serving of food. ? Responsible for proper handling of cash and balancing cash at the end of lunch. ? Insures that there is the correct amount of food on portable warmers, and that serving portions are correct or the items to be served. ? Supervises assigned student serving personnel. ? Assists in maintaining cleanliness of cafeteria, cafeteria kitchen, and dinning room, including but not limited to dishes, trays, pots and pans, refrigerators, and freezers, ovens and stoves, steam tables, dishwashers, transport equipment, mixers and utensils, cabinets, tables both in kitchen and dining areas; other related equipment or facilities as assigned or required. ? Operates and cleans cafeteria or kitchen machines and equipment as needed. ? Insures personal cleanliness and that assigned subordinate personnel are clean, and properly dressed. ? Responsible for maintaining records as required. ? Other cafeteria duties as required or assigned. ? Incorporated within one or more of the previously mentioned essential functions of this job description are the following essential physical requirements. Place the applicable number from the chart below that best indicates what percentage of time is spent on each of the following essential physical requirements. The categories refer to the overall requirements on an annual basis. 1. Seldom = Less than 25 percent 3. Often = 51-75 percent 2. Occasional = 25-50 percent 4. Very Frequent = 76 percent and above 1 a. Ability to work at a desk, conference table or in meetings of various configurations. 4 b. Ability to stand for extended periods of time. 4 c. Ability to see for the purpose of reading laws and codes, rules and policies and other printed matter. 4 d. Ability to hear and understand speech at normal levels. 4 e. Ability to communicate so others will be able to clearly understand a normal conversation. 4 f. Ability to bend and twist, stoop and kneel, crawl, push, and pull. 2 g. Ability to lift 50 lbs. 2 h. Ability to carry 50 lbs. 4 i. Ability to reach in all directions. 3 j. Ability to work at heights. 2 k. Ability to ascend and descend ladder. 4 l. Ability to work in the elements (extreme temperatures). The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. DESIRABLE QUALIFICATIONS: Ability To: Assist in large meal preparation; prepare food from instructions both written and oral; be flexible with work hours; discipline students as needed; lift up to 50 lbs; operate district vehicles. Experience: Shall have demonstrated a minimum of one (1) year experience in a school cafeteria or one (1) year experience in a similar field. Education: High School Diploma or G.E.D. First Aid and CPR Certification Health: Must pass a physical examination prior to actual employment to insure ability to perform assigned tasks and substantiate that employee is free from any communicable disease. Required: Possess a valid California Drivers License Finger Printing TB Test Drug Test Mandatory Agency Shop EVALUATION: Performance in this job will be evaluated in accordance with provisions of the CSEA Contract and Board policy on evaluation of support service personnel. ACCOMMODATION: Yosemite Unified School District is an "Equal Opportunity Employer" and does not discriminate on the basis of race, color, national origin, sex, or handicap. Reasonable accommodation may be made to enable a person with disability to perform the essential functions of the job. Requirements / Qualifications Substitute Cafe Assistant employee's. All District Cafe Sites. TB test required Livescan Clearance required Comments and Other Information Letter of Introduction Completed Classified Application Resume
Mar 17, 2024
Full time
Job Description / Essential Elements: YOSEMITE UNIFIED SCHOOL DISTRICT JOB DESCRIPTION ASSIGNMENT: Title and Classification: Cafeteria Assistant I Department: Cafeteria Terms of Employment: 9 months Supervisor: Director of Food Services Salary Range: Range 11 GENERAL DESCRIPTION: The cafe assistant assigned to the central kitchen is directly responsible to the Director of Food Services for the preparation or assisting in the preparation of food and maintenance of cleanliness. DUTIES AND AREAS OF RESPONSIBILITY: ? Assists in preparation of the meal, including the main dish, bread, vegetables, salad, desserts and other dishes as required from menus provided by the Director of Food Services. ? Responsible for the transport and serving of food. ? Responsible for proper handling of cash and balancing cash at the end of lunch. ? Insures that there is the correct amount of food on portable warmers, and that serving portions are correct or the items to be served. ? Supervises assigned student serving personnel. ? Assists in maintaining cleanliness of cafeteria, cafeteria kitchen, and dinning room, including but not limited to dishes, trays, pots and pans, refrigerators, and freezers, ovens and stoves, steam tables, dishwashers, transport equipment, mixers and utensils, cabinets, tables both in kitchen and dining areas; other related equipment or facilities as assigned or required. ? Operates and cleans cafeteria or kitchen machines and equipment as needed. ? Insures personal cleanliness and that assigned subordinate personnel are clean, and properly dressed. ? Responsible for maintaining records as required. ? Other cafeteria duties as required or assigned. ? Incorporated within one or more of the previously mentioned essential functions of this job description are the following essential physical requirements. Place the applicable number from the chart below that best indicates what percentage of time is spent on each of the following essential physical requirements. The categories refer to the overall requirements on an annual basis. 1. Seldom = Less than 25 percent 3. Often = 51-75 percent 2. Occasional = 25-50 percent 4. Very Frequent = 76 percent and above 1 a. Ability to work at a desk, conference table or in meetings of various configurations. 4 b. Ability to stand for extended periods of time. 4 c. Ability to see for the purpose of reading laws and codes, rules and policies and other printed matter. 4 d. Ability to hear and understand speech at normal levels. 4 e. Ability to communicate so others will be able to clearly understand a normal conversation. 4 f. Ability to bend and twist, stoop and kneel, crawl, push, and pull. 2 g. Ability to lift 50 lbs. 2 h. Ability to carry 50 lbs. 4 i. Ability to reach in all directions. 3 j. Ability to work at heights. 2 k. Ability to ascend and descend ladder. 4 l. Ability to work in the elements (extreme temperatures). The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. DESIRABLE QUALIFICATIONS: Ability To: Assist in large meal preparation; prepare food from instructions both written and oral; be flexible with work hours; discipline students as needed; lift up to 50 lbs; operate district vehicles. Experience: Shall have demonstrated a minimum of one (1) year experience in a school cafeteria or one (1) year experience in a similar field. Education: High School Diploma or G.E.D. First Aid and CPR Certification Health: Must pass a physical examination prior to actual employment to insure ability to perform assigned tasks and substantiate that employee is free from any communicable disease. Required: Possess a valid California Drivers License Finger Printing TB Test Drug Test Mandatory Agency Shop EVALUATION: Performance in this job will be evaluated in accordance with provisions of the CSEA Contract and Board policy on evaluation of support service personnel. ACCOMMODATION: Yosemite Unified School District is an "Equal Opportunity Employer" and does not discriminate on the basis of race, color, national origin, sex, or handicap. Reasonable accommodation may be made to enable a person with disability to perform the essential functions of the job. Requirements / Qualifications Substitute Cafe Assistant employee's. All District Cafe Sites. TB test required Livescan Clearance required Comments and Other Information Letter of Introduction Completed Classified Application Resume
California Department of Education
San Jose, California
Job Title: Child Nutrition Worker I Description of basic functions and responsibilities: To assist in the preparation and packaging of food items in a food service production center; to serve food and perform cashiering duties in a school cafeteria, snack bar, satellite food service unit, and/or other remote site; and to maintain food service equipment and facilities in a safe, clean, and sanitary condition. Employees in this classification receive general supervision within a framework of well-defined policies and procedures. Employees in this job class may direct and monitor the work of student assistants in a lead capacity as assigned. This job class performs a wide variety of routine to responsible duties related to serving/selling food at assigned food service facility/outlet such as ala carte line, faculty serving unit, food service cart, and/or satellite food service unit. Supervisor: Director of Child Nutrition Services Typical Duties: Assists in the preparation of foods such as sandwiches, salads, salad dressings, and hamburgers. Dishes up, wraps and/or packages food items into individual servings that meet established Federal and State guidelines for satellite, cart of on site serving. Weighs, washes, slices, chops, assembles, mixes, stirs, blends and/or measures a variety of ingredients used in food preparation activities. Serves food at assigned cafeteria, satellite food service unit, remote site with serving cart, and/or snack bar; monitoring the work of student cashiers/servers as assigned. Maintains work areas, serving counters, serving carts, and/or satellite food service units, in clean, orderly, and sanitary condition. Assists in cooking and baking tasks as assigned. Operates and cleans food service equipment and machines such as slicer, chopper, and mixer. Washes trays, plates, utensils, pots, pans, and serving equipment. Sets up serving counters, lines, carts, and food warmers with appropriate food items, supplies, and cash box; counting and recording numbers of items needed. Packages and stores leftovers. Performs cashiering duties; receives money, makes change, and collects meal tickets. Inventories food on hand before and after meals/service. Assists in maintaining records related to student timesheets, cash box totals, and food served, used, prepared, sold, etc. Counts and records monies collected. Performs related duties as required. Employment Standards Knowledge of basic kitchen and food serving utensils and equipment. Knowledge of basic methods of food preparation. Knowledge of basic cleaning methods and procedures. Ability to learn and effectively apply proper sanitation and safety requirements associated with food preparation and serving operations. Ability to understand and follow both oral and written instructions. Ability to perform a variety of food preparation and cleaning tasks rapidly and effectively. Ability to operate assigned food service appliances and equipment in a safe and effective manner. Ability to prepare, serve, and package food items as assigned. Ability to maintain accurate records and prepare routine reports. Ability to perform routine arithmetical calculations accurately. Ability to make change accurately. Ability to direct and monitor the work of student assistants as assigned. Ability to meet the physical requirements necessary to perform assigned duties safely and effectively. Ability to establish and maintain effective work relationships with those contacted in the performance of required duties. May require appropriate California Driver's License. Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
Job Title: Child Nutrition Worker I Description of basic functions and responsibilities: To assist in the preparation and packaging of food items in a food service production center; to serve food and perform cashiering duties in a school cafeteria, snack bar, satellite food service unit, and/or other remote site; and to maintain food service equipment and facilities in a safe, clean, and sanitary condition. Employees in this classification receive general supervision within a framework of well-defined policies and procedures. Employees in this job class may direct and monitor the work of student assistants in a lead capacity as assigned. This job class performs a wide variety of routine to responsible duties related to serving/selling food at assigned food service facility/outlet such as ala carte line, faculty serving unit, food service cart, and/or satellite food service unit. Supervisor: Director of Child Nutrition Services Typical Duties: Assists in the preparation of foods such as sandwiches, salads, salad dressings, and hamburgers. Dishes up, wraps and/or packages food items into individual servings that meet established Federal and State guidelines for satellite, cart of on site serving. Weighs, washes, slices, chops, assembles, mixes, stirs, blends and/or measures a variety of ingredients used in food preparation activities. Serves food at assigned cafeteria, satellite food service unit, remote site with serving cart, and/or snack bar; monitoring the work of student cashiers/servers as assigned. Maintains work areas, serving counters, serving carts, and/or satellite food service units, in clean, orderly, and sanitary condition. Assists in cooking and baking tasks as assigned. Operates and cleans food service equipment and machines such as slicer, chopper, and mixer. Washes trays, plates, utensils, pots, pans, and serving equipment. Sets up serving counters, lines, carts, and food warmers with appropriate food items, supplies, and cash box; counting and recording numbers of items needed. Packages and stores leftovers. Performs cashiering duties; receives money, makes change, and collects meal tickets. Inventories food on hand before and after meals/service. Assists in maintaining records related to student timesheets, cash box totals, and food served, used, prepared, sold, etc. Counts and records monies collected. Performs related duties as required. Employment Standards Knowledge of basic kitchen and food serving utensils and equipment. Knowledge of basic methods of food preparation. Knowledge of basic cleaning methods and procedures. Ability to learn and effectively apply proper sanitation and safety requirements associated with food preparation and serving operations. Ability to understand and follow both oral and written instructions. Ability to perform a variety of food preparation and cleaning tasks rapidly and effectively. Ability to operate assigned food service appliances and equipment in a safe and effective manner. Ability to prepare, serve, and package food items as assigned. Ability to maintain accurate records and prepare routine reports. Ability to perform routine arithmetical calculations accurately. Ability to make change accurately. Ability to direct and monitor the work of student assistants as assigned. Ability to meet the physical requirements necessary to perform assigned duties safely and effectively. Ability to establish and maintain effective work relationships with those contacted in the performance of required duties. May require appropriate California Driver's License. Requirements / Qualifications Requirements / Qualifications
Mid-Michigan Area Public Schools Consortium
Flint, Michigan
Position Type: Student Support Services/Food Service Date Posted: 10/4/2023 Location: Food Service Date Available: Immediate Closing Date: Until Filled District: Atherton Community School District - website ATHERTON COMMUNITY SCHOOLS School Year POSTED: October 4, 2023 POSITION: Cafeteria Assistant (5 hours per day) LOCATION: TBD START DATE: Immediate QUALIFICATIONS: Exhibit willingness and ability to work with all school employee groups Maintain emotional stability and physical stamina necessary for meeting the requirement of the position Clear criminal and professional conduct background checks Previous food service experience Exhibit the ability to be a team player with a positive attitude Basic knowledge of sanitation and health standards ServSafe certification preferred RESPONSIBILITIES: Responsible for preparation of food according to specification of the Head Cook and/or Director. Assists in setting up and display of serving lines for food service. Works as a cashier, serves on serving lines or works in Ala Carte room when directed. Washes pots, pans, utensils and other kitchen equipment and cleans the kitchen as directed. Responsible for understanding the basic principles by which the school Breakfast and Lunch programs operate. Responsible for production records when applicable. Responsible to maintain a professional and courteous manner with fellow employees. Assist and direct in maintaining sanitation and health standards for staff, students and equipment at all times, checking food products for correct temperature and handling of food products and responsible for yearly county health inspection. Performs related duties as assigned by Director or Head Cook. Be able to lift and put away stock. Ability to work a flexible schedule. WAGE: $14/HOUR DIRECT SUPERVISOR: Destiny Honeysette, Food Service Director APPLICATION PROCEDURE: Apply for the above position by submitting an application online at: APPLICATION DEADLINE: Until Filled It is the policy of the Atherton Community School District that no person shall, on the basis of sex, race, color, or national origin, age or handicap, be excluded for participation in, be denied the benefits of, or be subjected to discrimination, in employment or any of its programs or activities. Attachment(s): FS Cafeteria Assistant 23-.pdf
Mar 13, 2024
Full time
Position Type: Student Support Services/Food Service Date Posted: 10/4/2023 Location: Food Service Date Available: Immediate Closing Date: Until Filled District: Atherton Community School District - website ATHERTON COMMUNITY SCHOOLS School Year POSTED: October 4, 2023 POSITION: Cafeteria Assistant (5 hours per day) LOCATION: TBD START DATE: Immediate QUALIFICATIONS: Exhibit willingness and ability to work with all school employee groups Maintain emotional stability and physical stamina necessary for meeting the requirement of the position Clear criminal and professional conduct background checks Previous food service experience Exhibit the ability to be a team player with a positive attitude Basic knowledge of sanitation and health standards ServSafe certification preferred RESPONSIBILITIES: Responsible for preparation of food according to specification of the Head Cook and/or Director. Assists in setting up and display of serving lines for food service. Works as a cashier, serves on serving lines or works in Ala Carte room when directed. Washes pots, pans, utensils and other kitchen equipment and cleans the kitchen as directed. Responsible for understanding the basic principles by which the school Breakfast and Lunch programs operate. Responsible for production records when applicable. Responsible to maintain a professional and courteous manner with fellow employees. Assist and direct in maintaining sanitation and health standards for staff, students and equipment at all times, checking food products for correct temperature and handling of food products and responsible for yearly county health inspection. Performs related duties as assigned by Director or Head Cook. Be able to lift and put away stock. Ability to work a flexible schedule. WAGE: $14/HOUR DIRECT SUPERVISOR: Destiny Honeysette, Food Service Director APPLICATION PROCEDURE: Apply for the above position by submitting an application online at: APPLICATION DEADLINE: Until Filled It is the policy of the Atherton Community School District that no person shall, on the basis of sex, race, color, or national origin, age or handicap, be excluded for participation in, be denied the benefits of, or be subjected to discrimination, in employment or any of its programs or activities. Attachment(s): FS Cafeteria Assistant 23-.pdf
Position Information Classification Title Public Service Professional AC FLSA Faculty Rank Public Service Assistant Contract Type Fiscal (12 mo.) Tenure Status Non-Tenure Track Minimum Qualifications Master's degree in higher education, business administration, public administration, hospitality, or related field is required. Position Summary The University of Georgia Center for Continuing Education and Hotel is seeking a Deputy Director. This position direct reports to the Director of the Georgia Center and is a senior management position in the Georgia Center organization. This individual is an energetic and enthusiastic leader with a successful and progressive record of administrative leadership in higher education and business. The Deputy Director manages the hospitality and operations of the conference center, hotel, and amenities along with marketing and communications for the Georgia Center. The Deputy Director assists the director with the development and execution of operational policies for the Georgia Center and serves as back-up to the director. Additional Requirements The successful candidate should meet the criteria for a public service appointment. Relevant/Preferred Education, Experience, Licensure, and/or Certification A terminal degree is preferred. The position requires a strong knowledge and background in higher education, a working knowledge of hospitality management, and background in business operations. Proficiency in managing staff, knowledge of scholarship, and managing/administering contracts/grants projects is preferred. Preferred Knowledge, Skills, Abilities and/or Competencies Knowledge in the field of higher education administration and public administration or hospitality. Knowledge of higher education budget management and strong fiscal management Knowledge, skills, and abilities in: Managing complex projects including delegation and making decisions with resources and information available at the time. Providing supervision, decision making, delegation, communication (written and oral), organization, planning, problem solving, leadership skills Communicating effectively by writing, telephone and personal meeting situations Being organized, honest, and working well with others, and have an approachable personality. Working independently and efficiently. Encouraging, leading, and managing a team by example Ability to manage frequent change and embrace continuous process improvement. Ability to operate with confidentiality and discretion. Guests deserve privacy and respect whether in hotel or in conference center. Ability to envision and develop a spirit of customer service excellence across all areas. Ability to lead and manage change across the units (example: new technology selection/deployment; change in user experience; innovations in group bookings) Ability to represent director of Georgia Center in committees, meetings, as requested. Ability and desire to pursue external grant opportunities and to share scholarship as connected to the Georgia Center through collaborations with students/faculty/staff. Ability to write clearly and communicate to audiences on campus and with external customers. Ability to direct and review marketing and communications messages for brand alignment for UGA, PSO, and Georgia Center. Ability and confidence to make public presentations. Ability to work with a high level of creativity, enthusiasm, and flexibility. Physical Demands Ability to traverse the interior of the Georgia Center is required as part of daily inspections and rounds. Is this a Position of Trust? Yes Does this position have operation, access, or control of financial resources? Yes Does this position require a P-Card? No Is having a P-Card an essential function of this position? No Is driving a responsibility of this position? Yes Does this position have direct interaction or care of children under the age of 18 or direct patient care? No Does this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications) Yes Credit and P-Card policy Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website. Duties/Responsibilities Duties/Responsibilities Manage the operations of the Georgia Center to include hotel, food & beverage, sales & event management, and marketing & communications. Manage the operations of a 300,000 sq. ft. conference center with a hotel and two restaurants situated on the campus of the University of Georgia that serves as a gateway for guests to the university. Revenue in FY24 is $24M. Drive business strategies that show a return on investment and increase space utilization across the Georgia Center's physical assets. Effectively control costs and generate revenues to exceed budgeted bottom line expectations. Commit to hospitality as a service to guests visiting the University of Georgia or engaging in campus activities. Model an entrepreneurial spirit focused on delivering a high-quality experience through service and facilities. Develop and collaborate on an annual business plan for operations. Percentage Of Time 40 Duties/Responsibilities Lead a workforce to execute excellence and promote success of the entire Georgia Center including a strong retention, recruitment, and training culture and plans. Lead a workforce to execute outstanding client work with high levels of customer service, engagement, and excellence across all elements of the center by developing teams to promote success of the entire Georgia Center property. Develop and mentor effective team members to achieve both professional and personal growth. Manage manager of hotel, food and beverage, sales and event management, and marketing and communications. These four (4) managers engage a workforce of 150 FTE and 250 part-time or temporary employees. Develop a strong talent pipeline through recruitment, retention, training, and development to meet organizational goals and strategies. Percentage Of Time 20 Duties/Responsibilities Create and direct engagement with internships and student experiences, connecting UGA Hospitality and Food Industry Management students to serve in various departmental/divisional areas. Collaborate with UGA faculty on classroom student engagement or experiences that enhance instruction. Manage graduate research assistantship(s) in conference center to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Duties/Responsibilities Direct evaluation of services to guide business planning and inform research. Percentage Of Time 10 Duties/Responsibilities Engage with UGA's public service mission and desire to serve the state of Georgia through experiences created at the Georgia Center and through collaborative grant opportunities. Commit to service in higher education administration for campus partnerships, assistance, engagement, and communication. Percentage Of Time 10 Duties/Responsibilities Engage in scholarship around the business operations of the Georgia Center and manage graduate research assistantship(s) to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Posting Specific Questions Required fields are indicated with an asterisk ( ). How did you hear about this job opportunity at the Georgia Center for Continuing Education and Hotel? UGA Jobs Georgia Center Employment Page Georgia Center Talent Recruitment Brochure Indeed hCareers LinkedIn Facebook Department of Labor Goodwill From a current UGA employee Other Applicant Documents Required Documents Resume/CV Cover Letter Optional Documents Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact University HR (). The University of Georgia is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, ethnicity, age, genetic information, disability, gender identity, sexual orientation or protected veteran status.
Mar 11, 2024
Full time
Position Information Classification Title Public Service Professional AC FLSA Faculty Rank Public Service Assistant Contract Type Fiscal (12 mo.) Tenure Status Non-Tenure Track Minimum Qualifications Master's degree in higher education, business administration, public administration, hospitality, or related field is required. Position Summary The University of Georgia Center for Continuing Education and Hotel is seeking a Deputy Director. This position direct reports to the Director of the Georgia Center and is a senior management position in the Georgia Center organization. This individual is an energetic and enthusiastic leader with a successful and progressive record of administrative leadership in higher education and business. The Deputy Director manages the hospitality and operations of the conference center, hotel, and amenities along with marketing and communications for the Georgia Center. The Deputy Director assists the director with the development and execution of operational policies for the Georgia Center and serves as back-up to the director. Additional Requirements The successful candidate should meet the criteria for a public service appointment. Relevant/Preferred Education, Experience, Licensure, and/or Certification A terminal degree is preferred. The position requires a strong knowledge and background in higher education, a working knowledge of hospitality management, and background in business operations. Proficiency in managing staff, knowledge of scholarship, and managing/administering contracts/grants projects is preferred. Preferred Knowledge, Skills, Abilities and/or Competencies Knowledge in the field of higher education administration and public administration or hospitality. Knowledge of higher education budget management and strong fiscal management Knowledge, skills, and abilities in: Managing complex projects including delegation and making decisions with resources and information available at the time. Providing supervision, decision making, delegation, communication (written and oral), organization, planning, problem solving, leadership skills Communicating effectively by writing, telephone and personal meeting situations Being organized, honest, and working well with others, and have an approachable personality. Working independently and efficiently. Encouraging, leading, and managing a team by example Ability to manage frequent change and embrace continuous process improvement. Ability to operate with confidentiality and discretion. Guests deserve privacy and respect whether in hotel or in conference center. Ability to envision and develop a spirit of customer service excellence across all areas. Ability to lead and manage change across the units (example: new technology selection/deployment; change in user experience; innovations in group bookings) Ability to represent director of Georgia Center in committees, meetings, as requested. Ability and desire to pursue external grant opportunities and to share scholarship as connected to the Georgia Center through collaborations with students/faculty/staff. Ability to write clearly and communicate to audiences on campus and with external customers. Ability to direct and review marketing and communications messages for brand alignment for UGA, PSO, and Georgia Center. Ability and confidence to make public presentations. Ability to work with a high level of creativity, enthusiasm, and flexibility. Physical Demands Ability to traverse the interior of the Georgia Center is required as part of daily inspections and rounds. Is this a Position of Trust? Yes Does this position have operation, access, or control of financial resources? Yes Does this position require a P-Card? No Is having a P-Card an essential function of this position? No Is driving a responsibility of this position? Yes Does this position have direct interaction or care of children under the age of 18 or direct patient care? No Does this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications) Yes Credit and P-Card policy Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website. Duties/Responsibilities Duties/Responsibilities Manage the operations of the Georgia Center to include hotel, food & beverage, sales & event management, and marketing & communications. Manage the operations of a 300,000 sq. ft. conference center with a hotel and two restaurants situated on the campus of the University of Georgia that serves as a gateway for guests to the university. Revenue in FY24 is $24M. Drive business strategies that show a return on investment and increase space utilization across the Georgia Center's physical assets. Effectively control costs and generate revenues to exceed budgeted bottom line expectations. Commit to hospitality as a service to guests visiting the University of Georgia or engaging in campus activities. Model an entrepreneurial spirit focused on delivering a high-quality experience through service and facilities. Develop and collaborate on an annual business plan for operations. Percentage Of Time 40 Duties/Responsibilities Lead a workforce to execute excellence and promote success of the entire Georgia Center including a strong retention, recruitment, and training culture and plans. Lead a workforce to execute outstanding client work with high levels of customer service, engagement, and excellence across all elements of the center by developing teams to promote success of the entire Georgia Center property. Develop and mentor effective team members to achieve both professional and personal growth. Manage manager of hotel, food and beverage, sales and event management, and marketing and communications. These four (4) managers engage a workforce of 150 FTE and 250 part-time or temporary employees. Develop a strong talent pipeline through recruitment, retention, training, and development to meet organizational goals and strategies. Percentage Of Time 20 Duties/Responsibilities Create and direct engagement with internships and student experiences, connecting UGA Hospitality and Food Industry Management students to serve in various departmental/divisional areas. Collaborate with UGA faculty on classroom student engagement or experiences that enhance instruction. Manage graduate research assistantship(s) in conference center to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Duties/Responsibilities Direct evaluation of services to guide business planning and inform research. Percentage Of Time 10 Duties/Responsibilities Engage with UGA's public service mission and desire to serve the state of Georgia through experiences created at the Georgia Center and through collaborative grant opportunities. Commit to service in higher education administration for campus partnerships, assistance, engagement, and communication. Percentage Of Time 10 Duties/Responsibilities Engage in scholarship around the business operations of the Georgia Center and manage graduate research assistantship(s) to generate additional research, evaluation, and scholarship to inform business practice and external grant applications. Percentage Of Time 10 Posting Specific Questions Required fields are indicated with an asterisk ( ). How did you hear about this job opportunity at the Georgia Center for Continuing Education and Hotel? UGA Jobs Georgia Center Employment Page Georgia Center Talent Recruitment Brochure Indeed hCareers LinkedIn Facebook Department of Labor Goodwill From a current UGA employee Other Applicant Documents Required Documents Resume/CV Cover Letter Optional Documents Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact University HR (). The University of Georgia is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, ethnicity, age, genetic information, disability, gender identity, sexual orientation or protected veteran status.
TO APPLY FOR THIS POSITION AND COMPLETE DETAILS, PLEASE VISIT OUR WEBSITE AT: TITLE: Site Manager - 7.5 hour shift (30 minute lunch break) DEPARTMENT: Food & Nutrition Services HOURS: 7:00 AM - 3:00 PM PAY GRADE 13: $18.54-$19.64 (Based on experience and education) DAY/YEAR: 183 Days/School Year REPORTS TO: Director of Food & Nutrition Services This position is eligible for stretch-pay over 26 pays per year. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF). SUMMARY: Under the direct supervision of the Director of Food Services, is responsible for efficiently and effectively managing the School Food Service program to ensure that federal, state, and local procedures, policies and regulations are strictly adhered to; supervises and seeks to improve Food Services staff performance; and serves nutritionally balanced and attractive meals/food within the financial guidelines and restraints of the New Albany-Floyd County Schools Food Service programs. QUALIFICATION: 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. Reasonable accommodations may be made to enable individuals with disability to perform the essential functions. Education and/or Experience: High school diploma or GED, a minimum of three years successful experience in quantity food preparation and knowledge and skills of food service helper, production worker and assistant manager. Prefer training in nutrition, food production and food service management knowledge of managing food service budgets; understanding meal pattern requirements of the National Breakfast and Lunch Programs. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of students, parents, school personnel and others. Mathematical Skills: Ability to calculate figures and amounts such as discounts, proportions, percentages, and volume. Understands productivity measurement i.e., labor cost as a percentage of revenue. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Computer Skills: Proficient in Microsoft Word, Microsoft Excel, and Microsoft Outlook. Working knowledge of accountability program, inventory program, and direct order entry system to major vendors. Certificates, Licenses and Registrations: Certified in food service sanitation by Board of Health; must have Serv Safe Manager passing test. Other Qualifications: Must pass a food service sanitation course with a passing grade of 87%. Must pass a food service competency test with a grade of 90%. RESPONSIBILITIES: Program Accountability: Follows federal, state, and local regulations for safe food preparation and storage. Takes pro-active measure to protect the identity of students receiving free and reduced price meals. Operates within budgetary guidelines. Communicates needs and concerns to supervisory personnel. Cooperates with the principal and teachers in promoting the educational values of school nutrition programs for better health and nutrition Financial Management and Record Keeping: Maintains program integrity and a fiscally sound food service program in keeping with federal guidelines, and food service department policy. Responsible for all record keeping of the National School Breakfast and Lunch Programs and in accordance with the State Board of Accounts, and Indiana Department of Child Nutrition. Directs cash collection and daily deposits. Takes physical count of all inventory (purchased and government commodities) on last day of month. Maintains filing system for inventory, invoices, daily sales reports, cash deposit reports, participation data, production sheets, menus, time reports, accident reports, etc. Personnel Management: Trains, supervises, disciplines and directs work of employees assigned to the Food service department. Ensures employee adherence to federal, state, local laws, and school board policies and professional conduct. Authorizes payment of employee payroll records. Represents child nutrition department at staff meetings. Safety and Sanitation: Follows procedures to maintain safe and sanitary conditions in the storage, preparation, serving, and dining areas. Supervises the routine cleaning and sanitation of dishes, work areas, utensils, equipment and facility. Reports potential safety hazards, accidents, and injuries to appropriate personnel. Trains employees to follow accident prevention practices. Program Service: Provides a pleasant and helpful environment for meal preparation and service. Promotes participation in the National School Breakfast and Lunch Programs. Equipment Use and Care: Maintains and protects equipment and property of the school; Reports equipment in need of repair or replacement. Promotes energy conservation methods when using equipment. Food Procurement and Production: Procures, receives, and safely stores food products. Follows procedures for checking quality, quantity, and correct food upon delivery. Returns unacceptable food or supplies that do not meet department standards. Directs the preparation of meal service in a safe and attractive manner. Trains employees in the areas of food production, offer vs. serve, portion control. Nutrition and Menu Planning: Evaluates plate waste for food acceptance and quality of food production and service. Utilizes student suggestions to help plan menus. Participates in monthly special events in the cafeteria to increase school spirit and to raise student participation in the meal programs. Assists Director with interviewing and hiring; directly trains employees, planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Performs other related duties as assigned by the Director and/or other designee. The employee shall remain free of any alcohol or non-prescribed controlled substance abuse in the workplace throughout his/her employment in the corporation. SUPERVISORY RESPONSIBILITIES: Direct work of subordinate food service employees; carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF).
Mar 10, 2024
Full time
TO APPLY FOR THIS POSITION AND COMPLETE DETAILS, PLEASE VISIT OUR WEBSITE AT: TITLE: Site Manager - 7.5 hour shift (30 minute lunch break) DEPARTMENT: Food & Nutrition Services HOURS: 7:00 AM - 3:00 PM PAY GRADE 13: $18.54-$19.64 (Based on experience and education) DAY/YEAR: 183 Days/School Year REPORTS TO: Director of Food & Nutrition Services This position is eligible for stretch-pay over 26 pays per year. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF). SUMMARY: Under the direct supervision of the Director of Food Services, is responsible for efficiently and effectively managing the School Food Service program to ensure that federal, state, and local procedures, policies and regulations are strictly adhered to; supervises and seeks to improve Food Services staff performance; and serves nutritionally balanced and attractive meals/food within the financial guidelines and restraints of the New Albany-Floyd County Schools Food Service programs. QUALIFICATION: 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. Reasonable accommodations may be made to enable individuals with disability to perform the essential functions. Education and/or Experience: High school diploma or GED, a minimum of three years successful experience in quantity food preparation and knowledge and skills of food service helper, production worker and assistant manager. Prefer training in nutrition, food production and food service management knowledge of managing food service budgets; understanding meal pattern requirements of the National Breakfast and Lunch Programs. Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of students, parents, school personnel and others. Mathematical Skills: Ability to calculate figures and amounts such as discounts, proportions, percentages, and volume. Understands productivity measurement i.e., labor cost as a percentage of revenue. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Computer Skills: Proficient in Microsoft Word, Microsoft Excel, and Microsoft Outlook. Working knowledge of accountability program, inventory program, and direct order entry system to major vendors. Certificates, Licenses and Registrations: Certified in food service sanitation by Board of Health; must have Serv Safe Manager passing test. Other Qualifications: Must pass a food service sanitation course with a passing grade of 87%. Must pass a food service competency test with a grade of 90%. RESPONSIBILITIES: Program Accountability: Follows federal, state, and local regulations for safe food preparation and storage. Takes pro-active measure to protect the identity of students receiving free and reduced price meals. Operates within budgetary guidelines. Communicates needs and concerns to supervisory personnel. Cooperates with the principal and teachers in promoting the educational values of school nutrition programs for better health and nutrition Financial Management and Record Keeping: Maintains program integrity and a fiscally sound food service program in keeping with federal guidelines, and food service department policy. Responsible for all record keeping of the National School Breakfast and Lunch Programs and in accordance with the State Board of Accounts, and Indiana Department of Child Nutrition. Directs cash collection and daily deposits. Takes physical count of all inventory (purchased and government commodities) on last day of month. Maintains filing system for inventory, invoices, daily sales reports, cash deposit reports, participation data, production sheets, menus, time reports, accident reports, etc. Personnel Management: Trains, supervises, disciplines and directs work of employees assigned to the Food service department. Ensures employee adherence to federal, state, local laws, and school board policies and professional conduct. Authorizes payment of employee payroll records. Represents child nutrition department at staff meetings. Safety and Sanitation: Follows procedures to maintain safe and sanitary conditions in the storage, preparation, serving, and dining areas. Supervises the routine cleaning and sanitation of dishes, work areas, utensils, equipment and facility. Reports potential safety hazards, accidents, and injuries to appropriate personnel. Trains employees to follow accident prevention practices. Program Service: Provides a pleasant and helpful environment for meal preparation and service. Promotes participation in the National School Breakfast and Lunch Programs. Equipment Use and Care: Maintains and protects equipment and property of the school; Reports equipment in need of repair or replacement. Promotes energy conservation methods when using equipment. Food Procurement and Production: Procures, receives, and safely stores food products. Follows procedures for checking quality, quantity, and correct food upon delivery. Returns unacceptable food or supplies that do not meet department standards. Directs the preparation of meal service in a safe and attractive manner. Trains employees in the areas of food production, offer vs. serve, portion control. Nutrition and Menu Planning: Evaluates plate waste for food acceptance and quality of food production and service. Utilizes student suggestions to help plan menus. Participates in monthly special events in the cafeteria to increase school spirit and to raise student participation in the meal programs. Assists Director with interviewing and hiring; directly trains employees, planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Performs other related duties as assigned by the Director and/or other designee. The employee shall remain free of any alcohol or non-prescribed controlled substance abuse in the workplace throughout his/her employment in the corporation. SUPERVISORY RESPONSIBILITIES: Direct work of subordinate food service employees; carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Benefits eligible: This position is eligible for employee level medical coverage, dental, and vision as well as personal and sick days and state retirement (PERF).
Location: Olivet College We are hiring immediately for one full time CATERING CAPTAIN position. Address: 320 South Main Street, Olivet, MI 49076 Note: online applications accepted only. Schedule: Full time schedule. Monday - Friday with the schedule varying based on catering events with some nights and weekends, 8:00 am - 4:00 pm. More details upon interview. Requirement: Previous catering experience is required. Perks: Affordable benefits! Pay Rate: $18.50 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Coordinates catering staff schedules to ensure all functions are delivered, served and cleared in a timely fashion. Prepares and serves food at scheduled functions under the supervision of the Catering Director. May drive a truck to deliver food and beverages to catered functions. Essential Duties and Responsibilities: Determines workload requirements from catering orders. Meets with function group leaders to discuss setup arrangements; addresses last-minute changes and resolves problems. Interacts with customers and resolves complaints in a service-oriented manner. Demonstrates complete understanding of menu items. Instructs staff on work expectations for catered functions. Helps staff set up rooms to desired specifications. Assembles and delivers food and supplies to scheduled locations. Serves food and beverages to guests. Returns food, beverages, serving equipment and utensils to catering facility. Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards. Maintains sanitation and orderliness of all equipment, supplies and utensils. Ensures proper food preparation by following approved recipes and production standards. Performs other duties as assigned. Qualifications: A valid driver's license may be required. Must possess or able to obtain a valid food handler's permit and/or alcohol servers permit where required by state law. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Req ID: Chartwells Higher Education
Mar 26, 2024
Full time
Location: Olivet College We are hiring immediately for one full time CATERING CAPTAIN position. Address: 320 South Main Street, Olivet, MI 49076 Note: online applications accepted only. Schedule: Full time schedule. Monday - Friday with the schedule varying based on catering events with some nights and weekends, 8:00 am - 4:00 pm. More details upon interview. Requirement: Previous catering experience is required. Perks: Affordable benefits! Pay Rate: $18.50 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Coordinates catering staff schedules to ensure all functions are delivered, served and cleared in a timely fashion. Prepares and serves food at scheduled functions under the supervision of the Catering Director. May drive a truck to deliver food and beverages to catered functions. Essential Duties and Responsibilities: Determines workload requirements from catering orders. Meets with function group leaders to discuss setup arrangements; addresses last-minute changes and resolves problems. Interacts with customers and resolves complaints in a service-oriented manner. Demonstrates complete understanding of menu items. Instructs staff on work expectations for catered functions. Helps staff set up rooms to desired specifications. Assembles and delivers food and supplies to scheduled locations. Serves food and beverages to guests. Returns food, beverages, serving equipment and utensils to catering facility. Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards. Maintains sanitation and orderliness of all equipment, supplies and utensils. Ensures proper food preparation by following approved recipes and production standards. Performs other duties as assigned. Qualifications: A valid driver's license may be required. Must possess or able to obtain a valid food handler's permit and/or alcohol servers permit where required by state law. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Req ID: Chartwells Higher Education
University of Arkansas System
Arkansas City, Arkansas
Current University of Arkansas System employees, including student employees and graduate assistants, need to log in to Workday via then access Find Jobs from the Workday search bar to view and apply for open positions. Students at University of Arkansas System two-year institutions will also view open positions and apply within Workday by searching for "Find Jobs for Students". All Job Postings will close at 12:01 a.m. CT on the specified Closing Date (if designated). To view the job posting closing date please return to the search for jobs page. If you close the browser or exit your application prior to submitting, the application process will be saved as a draft. You will be able to access and complete the application through "My Draft Applications" located on your Candidate Home page. Type of Position: Staff - Skilled Labor Workstudy Position: No Job Type: Regular Work Shift: Sponsorship Available: No Institution Name: University of Arkansas Pulaski Technical College University of Arkansas - Pulaski Technical College at North Little Rock is an integral part of the Arkansas Technical and Community College System maintained by the State of Arkansas. The college is governed by the University of Arkansas System Board of Trustees and a seven-member Board of Visitors and derives its support largely from student tuition and fees and legislative appropriations. UA - Pulaski Tech, a comprehensive two-year college, offers associate degree and certificate programs for students who plan to transfer to four-year colleges and universities and/or for career preparation and advancement. Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening. To apply for the position, please click the Apply link/button. For general application assistance or if you have questions about a job posting, please contact Human Resources at . Department: Catering and Events Department's Website: Summary of Job Duties: University of Arkansas-Pulaski Technical College (UA-PTC) in Little Rock, Arkansas, is accepting applications for the Sous Chef of Campus Dining in the Culinary Arts and Hospitality Management Institute (CAHMI). The Sous Chef is responsible for the day-to-day food service production of all campus dining events located on and off the college's campuses (i.e., North Little Rock, South Location, Business and Industry Center, and North Little Rock Aviation Location) under the direct supervision of the Director of Campus Dining and events. This includes daily food service at North Little Rock and South locations and catering activities of Campus Dining. The Sous Chef of Campus Dining supervises and prepares menus with efficient cost-effective management. Travel is required but not limited to the South Location, Business and Industry Center, and North Little Rock Aviation Location. GENERAL RESPONSIBILITIES : • Preparing and coordinating of menus for daily food service at the North Little Rock and South locations, as well as the catering of events on all campus locations • Maintain high standards of quality control, hygiene, and health and safety • Be available to work night and weekend shifts involving a flexible work schedule to accommodate events • Ensure that all events/meetings are correctly set-with floor plans for weekly events and prepared event/banquet staff • Supervises and trains team members in the kitchen how to perform their job duties to the best of their abilities, including presentation of food, buffets and retail items in foodservice, and all other areas needed to learn and grow in their position • Ensures food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner • Writes schedules, evaluates, and directs all team members, including work study and practicum students, as assigned • Keeps open verbal and written communication between the management and team members • Takes immediate action on problems that are encountered in the kitchen. Writes and presents disciplinary action as needed • Monitor and control food and labor costs for efficient food service delivery • Complete weekly inventories and maintain records that comply with applicable UA-PTC and government policies • Order ingredients and supplies necessary for catering and food service operations • Maintains equipment in kitchen and service areas and ensures repairs are made in a timely manner • Maintains menu and pricing for POS systems; oversees proper checkout and closing procedures • Work directly with CAHMI faculty/staff/students to cater special events • Maintain appropriate certifications such as ServSafe Manager and American Culinary Federation certifications • Must possess professional verbal and written communication skills, be organized and detail oriented, be flexible and adapt to change • Coordinates with Facilities Management, Information Technology Services, CHARTS, and other functional areas to provide full service hospitality and post event cleaning. • Assist the Director of Campus Dining in all ways necessary to grow and maintain the reputation of CAHMI and UA-PTC by promoting the goals of the school both internally and externally. • Promote the mission of University of Arkansas-Pulaski Technical College. • Other miscellaneous duties as assigned. Qualifications: BENEFITS Health, Dental and Vision Insurance and Retirement Plan Opportunities for Certification, Professional Development and ACF Membership Uniform Provided Tuition Waiver Pay range $45-50K, DOE MINIMUM QUALIFICATIONS: Five years of applicable foodservice experience with inventory and purchasing knowledge or Associate's degree in Culinary Arts or a related field from a regionally accredited institution with two years of foodservice experience Leadership and managerial abilities, including excellent organizational and communications skills Understanding and commitment to equal access and equal opportunity American Culinary Federation (ACF) Certified or Certifiable as a Certified Culinarian or higher (CC or CPC) Commitment to the mission of the comprehensive two-year college and its role in total community development PREFERRED QUALIFICATIONS: Associate's degree in Culinary Arts or a related field from a regionally accredited institution. American Culinary Federation (ACF) certified as a Certified Chef de Cuisine (CCC) or higher. ServSafe certified. Additional Information: Salary Information: $45,000 - $50,000 DOE Required Documents to Apply: License or Certificate (see special instructions for submission instructions), List of three Professional References (name, email, business title), Resume, Unofficial/Official Transcript(s) Optional Documents: Cover Letter/Letter of Application Special Instructions to Applicants Recruitment Contact Information: Human Resources Department All application materials must be uploaded to the University of Arkansas System Career Site Please do not send to listed recruitment contact. Pre-employment Screening Requirements: Criminal Background Check, Motor Vehicle Reports Check, Sex Offender Registry University of Arkansas - Pulaski Technical College is committed to providing a safe campus community. Title IX protects the college community from sexual harassment in a school's education programs and activities. This means that Title IX protects the college community in connection with all academic, educational, extracurricular, athletic, and other programs of the school, whether those programs take place in a school's facilities, in college transportation, at a class or training program sponsored by the school at another location, or elsewhere. We conduct background checks for applicants being considered for employment. Background checks include a criminal background check and a sex offender registry check. For certain positions, there may also be a financial (credit) background check, a Motor Vehicle Registry (MVR) check, and/or drug screening. Required checks are identified in the position listing. A criminal conviction or arrest pending adjudication or adverse financial history information alone shall not disqualify an applicant in the absence of a relationship to the requirements of the position. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law. The University of Arkansas is an equal opportunity, affirmative action institution. The University does not discriminate in its education programs or activities (including in admission and employment) on the basis of age, race, color, national origin, disability, religion, marital or parental status, protected veteran status, military service, genetic information, or sex (including pregnancy, sexual orientation, and gender identity). Federal law prohibits the University from discriminating on these bases. Questions or concerns about the application of Title IX, which prohibits discrimination on the basis of sex, may be sent to the University's Title IX Coordinator and to the U . click apply for full job details
Mar 25, 2024
Full time
Current University of Arkansas System employees, including student employees and graduate assistants, need to log in to Workday via then access Find Jobs from the Workday search bar to view and apply for open positions. Students at University of Arkansas System two-year institutions will also view open positions and apply within Workday by searching for "Find Jobs for Students". All Job Postings will close at 12:01 a.m. CT on the specified Closing Date (if designated). To view the job posting closing date please return to the search for jobs page. If you close the browser or exit your application prior to submitting, the application process will be saved as a draft. You will be able to access and complete the application through "My Draft Applications" located on your Candidate Home page. Type of Position: Staff - Skilled Labor Workstudy Position: No Job Type: Regular Work Shift: Sponsorship Available: No Institution Name: University of Arkansas Pulaski Technical College University of Arkansas - Pulaski Technical College at North Little Rock is an integral part of the Arkansas Technical and Community College System maintained by the State of Arkansas. The college is governed by the University of Arkansas System Board of Trustees and a seven-member Board of Visitors and derives its support largely from student tuition and fees and legislative appropriations. UA - Pulaski Tech, a comprehensive two-year college, offers associate degree and certificate programs for students who plan to transfer to four-year colleges and universities and/or for career preparation and advancement. Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening. To apply for the position, please click the Apply link/button. For general application assistance or if you have questions about a job posting, please contact Human Resources at . Department: Catering and Events Department's Website: Summary of Job Duties: University of Arkansas-Pulaski Technical College (UA-PTC) in Little Rock, Arkansas, is accepting applications for the Sous Chef of Campus Dining in the Culinary Arts and Hospitality Management Institute (CAHMI). The Sous Chef is responsible for the day-to-day food service production of all campus dining events located on and off the college's campuses (i.e., North Little Rock, South Location, Business and Industry Center, and North Little Rock Aviation Location) under the direct supervision of the Director of Campus Dining and events. This includes daily food service at North Little Rock and South locations and catering activities of Campus Dining. The Sous Chef of Campus Dining supervises and prepares menus with efficient cost-effective management. Travel is required but not limited to the South Location, Business and Industry Center, and North Little Rock Aviation Location. GENERAL RESPONSIBILITIES : • Preparing and coordinating of menus for daily food service at the North Little Rock and South locations, as well as the catering of events on all campus locations • Maintain high standards of quality control, hygiene, and health and safety • Be available to work night and weekend shifts involving a flexible work schedule to accommodate events • Ensure that all events/meetings are correctly set-with floor plans for weekly events and prepared event/banquet staff • Supervises and trains team members in the kitchen how to perform their job duties to the best of their abilities, including presentation of food, buffets and retail items in foodservice, and all other areas needed to learn and grow in their position • Ensures food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner • Writes schedules, evaluates, and directs all team members, including work study and practicum students, as assigned • Keeps open verbal and written communication between the management and team members • Takes immediate action on problems that are encountered in the kitchen. Writes and presents disciplinary action as needed • Monitor and control food and labor costs for efficient food service delivery • Complete weekly inventories and maintain records that comply with applicable UA-PTC and government policies • Order ingredients and supplies necessary for catering and food service operations • Maintains equipment in kitchen and service areas and ensures repairs are made in a timely manner • Maintains menu and pricing for POS systems; oversees proper checkout and closing procedures • Work directly with CAHMI faculty/staff/students to cater special events • Maintain appropriate certifications such as ServSafe Manager and American Culinary Federation certifications • Must possess professional verbal and written communication skills, be organized and detail oriented, be flexible and adapt to change • Coordinates with Facilities Management, Information Technology Services, CHARTS, and other functional areas to provide full service hospitality and post event cleaning. • Assist the Director of Campus Dining in all ways necessary to grow and maintain the reputation of CAHMI and UA-PTC by promoting the goals of the school both internally and externally. • Promote the mission of University of Arkansas-Pulaski Technical College. • Other miscellaneous duties as assigned. Qualifications: BENEFITS Health, Dental and Vision Insurance and Retirement Plan Opportunities for Certification, Professional Development and ACF Membership Uniform Provided Tuition Waiver Pay range $45-50K, DOE MINIMUM QUALIFICATIONS: Five years of applicable foodservice experience with inventory and purchasing knowledge or Associate's degree in Culinary Arts or a related field from a regionally accredited institution with two years of foodservice experience Leadership and managerial abilities, including excellent organizational and communications skills Understanding and commitment to equal access and equal opportunity American Culinary Federation (ACF) Certified or Certifiable as a Certified Culinarian or higher (CC or CPC) Commitment to the mission of the comprehensive two-year college and its role in total community development PREFERRED QUALIFICATIONS: Associate's degree in Culinary Arts or a related field from a regionally accredited institution. American Culinary Federation (ACF) certified as a Certified Chef de Cuisine (CCC) or higher. ServSafe certified. Additional Information: Salary Information: $45,000 - $50,000 DOE Required Documents to Apply: License or Certificate (see special instructions for submission instructions), List of three Professional References (name, email, business title), Resume, Unofficial/Official Transcript(s) Optional Documents: Cover Letter/Letter of Application Special Instructions to Applicants Recruitment Contact Information: Human Resources Department All application materials must be uploaded to the University of Arkansas System Career Site Please do not send to listed recruitment contact. Pre-employment Screening Requirements: Criminal Background Check, Motor Vehicle Reports Check, Sex Offender Registry University of Arkansas - Pulaski Technical College is committed to providing a safe campus community. Title IX protects the college community from sexual harassment in a school's education programs and activities. This means that Title IX protects the college community in connection with all academic, educational, extracurricular, athletic, and other programs of the school, whether those programs take place in a school's facilities, in college transportation, at a class or training program sponsored by the school at another location, or elsewhere. We conduct background checks for applicants being considered for employment. Background checks include a criminal background check and a sex offender registry check. For certain positions, there may also be a financial (credit) background check, a Motor Vehicle Registry (MVR) check, and/or drug screening. Required checks are identified in the position listing. A criminal conviction or arrest pending adjudication or adverse financial history information alone shall not disqualify an applicant in the absence of a relationship to the requirements of the position. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law. The University of Arkansas is an equal opportunity, affirmative action institution. The University does not discriminate in its education programs or activities (including in admission and employment) on the basis of age, race, color, national origin, disability, religion, marital or parental status, protected veteran status, military service, genetic information, or sex (including pregnancy, sexual orientation, and gender identity). Federal law prohibits the University from discriminating on these bases. Questions or concerns about the application of Title IX, which prohibits discrimination on the basis of sex, may be sent to the University's Title IX Coordinator and to the U . click apply for full job details
Location: Olivet College We are hiring immediately for one full time CATERING CAPTAIN position. Address: 320 South Main Street, Olivet, MI 49076 Note: online applications accepted only. Schedule: Full time schedule. Monday - Friday with the schedule varying based on catering events with some nights and weekends, 8:00 am - 4:00 pm. More details upon interview. Requirement: Previous catering experience is required. Perks: Affordable benefits! Pay Rate: $18.50 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Appl ication Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due t o the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Coordinates catering staff schedules to ensure all functions are delivered, served and cleared in a timely fashion. Prepares and serves food at scheduled functions under the supervision of the Catering Director. May drive a truck to deliver food and beverages to catered functions. Essential Duties and Responsibilities: Determines workload requirements from catering orders. Meets with function group leaders to discuss setup arrangements; addresses last-minute changes and resolves problems. Interacts with customers and resolves complaints in a service-oriented manner. Demonstrates complete understanding of menu items. Instructs staff on work expectations for catered functions. Helps staff set up rooms to desired specifications. Assembles and delivers food and supplies to scheduled locations. Serves food and beverages to guests. Returns food, beverages, serving equipment and utensils to catering facility. Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards. Maintains sanitation and orderliness of all equipment, supplies and utensils. Ensures proper food preparation by following approved recipes and production standards. Performs other duties as assigned. Qualifications: A valid driver's license may be required. Must possess or able to obtain a valid food handler's permit and/or alcohol servers permit where required by state law. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Req ID: Chartwells Higher Education
Mar 24, 2024
Full time
Location: Olivet College We are hiring immediately for one full time CATERING CAPTAIN position. Address: 320 South Main Street, Olivet, MI 49076 Note: online applications accepted only. Schedule: Full time schedule. Monday - Friday with the schedule varying based on catering events with some nights and weekends, 8:00 am - 4:00 pm. More details upon interview. Requirement: Previous catering experience is required. Perks: Affordable benefits! Pay Rate: $18.50 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Appl ication Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due t o the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Coordinates catering staff schedules to ensure all functions are delivered, served and cleared in a timely fashion. Prepares and serves food at scheduled functions under the supervision of the Catering Director. May drive a truck to deliver food and beverages to catered functions. Essential Duties and Responsibilities: Determines workload requirements from catering orders. Meets with function group leaders to discuss setup arrangements; addresses last-minute changes and resolves problems. Interacts with customers and resolves complaints in a service-oriented manner. Demonstrates complete understanding of menu items. Instructs staff on work expectations for catered functions. Helps staff set up rooms to desired specifications. Assembles and delivers food and supplies to scheduled locations. Serves food and beverages to guests. Returns food, beverages, serving equipment and utensils to catering facility. Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards. Maintains sanitation and orderliness of all equipment, supplies and utensils. Ensures proper food preparation by following approved recipes and production standards. Performs other duties as assigned. Qualifications: A valid driver's license may be required. Must possess or able to obtain a valid food handler's permit and/or alcohol servers permit where required by state law. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Req ID: Chartwells Higher Education