Schedule: Full time Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule. Age Requirement: Must be 18 years or older Location: Lake Grove, NY Address: 3240 Middle Country Rd Pay: $22 / hour Job Posting: 05/17/2024 Job Posting End: 06/16/2024 Job ID:R we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
May 20, 2024
Full time
Schedule: Full time Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule. Age Requirement: Must be 18 years or older Location: Lake Grove, NY Address: 3240 Middle Country Rd Pay: $22 / hour Job Posting: 05/17/2024 Job Posting End: 06/16/2024 Job ID:R we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
Schedule: Full time Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule. Age Requirement: Must be 18 years or older Location: Lake Grove, NY Address: 3240 Middle Country Rd Pay: $22 / hour Job Posting: 05/17/2024 Job Posting End: 06/16/2024 Job ID:R we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
May 20, 2024
Full time
Schedule: Full time Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule. Age Requirement: Must be 18 years or older Location: Lake Grove, NY Address: 3240 Middle Country Rd Pay: $22 / hour Job Posting: 05/17/2024 Job Posting End: 06/16/2024 Job ID:R we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
Schedule: Full time Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule. Age Requirement: Must be 18 years or older Location: Lake Grove, NY Address: 3240 Middle Country Rd Pay: $22 / hour Job Posting: 05/17/2024 Job Posting End: 06/16/2024 Job ID:R we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
May 19, 2024
Full time
Schedule: Full time Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule. Age Requirement: Must be 18 years or older Location: Lake Grove, NY Address: 3240 Middle Country Rd Pay: $22 / hour Job Posting: 05/17/2024 Job Posting End: 06/16/2024 Job ID:R we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
Responsible for assisting supervisor and co-workers perform a variety of tasks associated with the production and manufacture of OSI products Perform all jobs in a manner that assures maximum possible personal safety, food safety and product quality. Tasks include product grinding, blending, forming, and cooking Perform all tasks which require the ability to complete and accurately evaluate paperwork Perform tasks including evaluating product against performance and quality specifications Other duties may be assigned Required Skills Must be able to obtain Lockout/Tagout Certification May be required to obtain a power Walker License Must be able to become HACCP certified Must be able to read and write in English
May 20, 2024
Full time
Responsible for assisting supervisor and co-workers perform a variety of tasks associated with the production and manufacture of OSI products Perform all jobs in a manner that assures maximum possible personal safety, food safety and product quality. Tasks include product grinding, blending, forming, and cooking Perform all tasks which require the ability to complete and accurately evaluate paperwork Perform tasks including evaluating product against performance and quality specifications Other duties may be assigned Required Skills Must be able to obtain Lockout/Tagout Certification May be required to obtain a power Walker License Must be able to become HACCP certified Must be able to read and write in English
Job Description Job Description ABOUT US Channing House is a leading not-for-profit Life Care Community in Palo Alto, founded in 1960. We believe that older adults thrive in a vibrant setting that supports active, engaged and healthy living. We provide a sustainable, innovative community that promotes this lifestyle, while embracing respect and dignity for all who live and work here. Our team of 170 staff members, from Front-Line to Leadership, drive the mission of Channing House, providing services to the 265 highly engaged residents who call Channing House their home. POSITION SUMMARY The Cook works to store, prepare and cook a variety of hot and cold food items for breakfast, lunch, dinner, and special/catered events. Responsibilities include the production and packaging of food, with a focus on recipes that require a more advanced level of cooking skill. The Cook I also contributes to overall kitchen cleanliness and organization. Together with the entire team at Channing House, your role contributes to promoting a healthy and vibrant home for our residents. KEY RESPONSIBILITIES This position will be responsible for, but not limited to the following essential duties and responsibilities: Food Preparation and Storage 70% of job duties- Prepare and cook to order foods that may require short preparation time. Receive inventory, move and lift foodstuffs and supplies for proper storage. Produce some batch goods using basic cooking techniques. Prepare foods under direct supervision or instruction Clean and sanitize work stations and equipment. Operate a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut and shred fruits and vegetables, and trim and cut meat, poultry or fish for culinary use. Follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption. Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. May perform other duties and responsibilities as assigned. Customer Service 15% of job duties: Prepare meals for customers requiring special diets. Prepare food and serve customers at an a la carte. Operate a grill station. Read food order or receive verbal instructions on food required by patron, and prepare food according to instructions. Provide the highest quality of service to customers at all times. Taste products, read menus, estimate food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. Training and Policy Adherence 15% of job duties: Ensure compliance with various licensing and regulatory agencies, including but not limited to: Santa Clara County Department of Health, CDPH, CDSS, CalOSHA, etc. Attend all allergy and food-borne illness in-service training. Report all accidents and injuries in a timely manner. Participate in regular safety meetings, safety training and hazard assessments. Attend training programs (classroom and virtual) as designated. Upholding Company Standards: Consistent commitment to: Establish and maintain effective team relationships with fellow staff; apply effective communication and listening skills Demonstrate professionalism in all interactions with all residents, colleagues, clients, vendors, and members of the public Provide a supportive and caring environment to meet the needs of residents as individuals and as members of a shared community Adhere to all company policies, procedures, safety, and compliance practices, and business ethics codes JOB REQUIREMENTS / QUALIFICATIONS To perform this job successfully, a person must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Years of Related Professional Experience: 2-3 years of related work experience. Knowledge of basic operation of equipment and cash-handling procedures preferred. Educational/Position Requirements: High School diploma, GED or equivalent experience preferred. Computer/Software/Technical Applications: Ability to use a computer. Languages: Ability to speak and comprehend English the primary language used in the workplace; ability to speak and/or comprehend other languages utilized by clients is a plus. Required Licenses/ Certifications/ Background: Must possess or be able to obtain a California Food Handler s Card before starting employment ServSafe certification preferred Travel Required: 0% Skills: Speaking Talking to others to convey information effectively. Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Reading Comprehension Understanding written sentences and paragraphs in work related documents. Critical Thinking Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Writing Communicating effectively in writing as appropriate for the needs of the audience. Service Orientation Actively looking for ways to help people. Customer Service Manages difficult or emotional situations involving residents, resident families, and/or staff; responds promptly to needs of residents, resident families, and/or staff; responds to requests for service and assistance. Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. Time Management Managing one's own time and the time of others. Professionalism Presents self in a highly professional manner to others and communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, residents, and resident families. Quality Management Looks for ways to improve and promote quality. Safety and Security Observes and ensures staff compliance with safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly. Cultural Awareness - Demonstrates knowledge of EEO policy; shows respect and sensitivity for cultural differences; promotes a harassment-free environment. Culinary Excellent working knowledge of food preparation and technical skills. Familiarity with kitchen equipment, cooking and presentation. Abilities: Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences. Oral Expression The ability to communicate information and ideas in speaking so others will understand. Written Expression The ability to communicate information and ideas in writing so others will understand. Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense. Problem Sensitivity The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Speech Clarity The ability to speak clearly so others can understand you. Learning Willingness to be open to learning and growing. Information Ordering The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Ethics Treats people with respect; inspires the trust of others; works with integrity and ethically; upholds organizational values. Positivity Ability to maintain a positive attitude. Presentability Maintains high standards for work areas and appearance. Upholds dress code requirements. Quality Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance. Attendance/Punctuality Consistently at work and on time. Dependability Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments. Reporting Relationships: Number of Direct Reports (if applicable): 0 Work Environment: Generally in an indoor setting. Supervise activities and events outdoors. May be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud. Some exposure to smoke, steam, high temperatures and humidity Position requires ability to work nights, weekends and some holidays. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job . click apply for full job details
May 20, 2024
Full time
Job Description Job Description ABOUT US Channing House is a leading not-for-profit Life Care Community in Palo Alto, founded in 1960. We believe that older adults thrive in a vibrant setting that supports active, engaged and healthy living. We provide a sustainable, innovative community that promotes this lifestyle, while embracing respect and dignity for all who live and work here. Our team of 170 staff members, from Front-Line to Leadership, drive the mission of Channing House, providing services to the 265 highly engaged residents who call Channing House their home. POSITION SUMMARY The Cook works to store, prepare and cook a variety of hot and cold food items for breakfast, lunch, dinner, and special/catered events. Responsibilities include the production and packaging of food, with a focus on recipes that require a more advanced level of cooking skill. The Cook I also contributes to overall kitchen cleanliness and organization. Together with the entire team at Channing House, your role contributes to promoting a healthy and vibrant home for our residents. KEY RESPONSIBILITIES This position will be responsible for, but not limited to the following essential duties and responsibilities: Food Preparation and Storage 70% of job duties- Prepare and cook to order foods that may require short preparation time. Receive inventory, move and lift foodstuffs and supplies for proper storage. Produce some batch goods using basic cooking techniques. Prepare foods under direct supervision or instruction Clean and sanitize work stations and equipment. Operate a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut and shred fruits and vegetables, and trim and cut meat, poultry or fish for culinary use. Follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption. Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. May perform other duties and responsibilities as assigned. Customer Service 15% of job duties: Prepare meals for customers requiring special diets. Prepare food and serve customers at an a la carte. Operate a grill station. Read food order or receive verbal instructions on food required by patron, and prepare food according to instructions. Provide the highest quality of service to customers at all times. Taste products, read menus, estimate food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. Training and Policy Adherence 15% of job duties: Ensure compliance with various licensing and regulatory agencies, including but not limited to: Santa Clara County Department of Health, CDPH, CDSS, CalOSHA, etc. Attend all allergy and food-borne illness in-service training. Report all accidents and injuries in a timely manner. Participate in regular safety meetings, safety training and hazard assessments. Attend training programs (classroom and virtual) as designated. Upholding Company Standards: Consistent commitment to: Establish and maintain effective team relationships with fellow staff; apply effective communication and listening skills Demonstrate professionalism in all interactions with all residents, colleagues, clients, vendors, and members of the public Provide a supportive and caring environment to meet the needs of residents as individuals and as members of a shared community Adhere to all company policies, procedures, safety, and compliance practices, and business ethics codes JOB REQUIREMENTS / QUALIFICATIONS To perform this job successfully, a person must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Years of Related Professional Experience: 2-3 years of related work experience. Knowledge of basic operation of equipment and cash-handling procedures preferred. Educational/Position Requirements: High School diploma, GED or equivalent experience preferred. Computer/Software/Technical Applications: Ability to use a computer. Languages: Ability to speak and comprehend English the primary language used in the workplace; ability to speak and/or comprehend other languages utilized by clients is a plus. Required Licenses/ Certifications/ Background: Must possess or be able to obtain a California Food Handler s Card before starting employment ServSafe certification preferred Travel Required: 0% Skills: Speaking Talking to others to convey information effectively. Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Reading Comprehension Understanding written sentences and paragraphs in work related documents. Critical Thinking Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Writing Communicating effectively in writing as appropriate for the needs of the audience. Service Orientation Actively looking for ways to help people. Customer Service Manages difficult or emotional situations involving residents, resident families, and/or staff; responds promptly to needs of residents, resident families, and/or staff; responds to requests for service and assistance. Social Perceptiveness Being aware of others' reactions and understanding why they react as they do. Time Management Managing one's own time and the time of others. Professionalism Presents self in a highly professional manner to others and communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, residents, and resident families. Quality Management Looks for ways to improve and promote quality. Safety and Security Observes and ensures staff compliance with safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly. Cultural Awareness - Demonstrates knowledge of EEO policy; shows respect and sensitivity for cultural differences; promotes a harassment-free environment. Culinary Excellent working knowledge of food preparation and technical skills. Familiarity with kitchen equipment, cooking and presentation. Abilities: Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences. Oral Expression The ability to communicate information and ideas in speaking so others will understand. Written Expression The ability to communicate information and ideas in writing so others will understand. Deductive Reasoning The ability to apply general rules to specific problems to produce answers that make sense. Problem Sensitivity The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Speech Clarity The ability to speak clearly so others can understand you. Learning Willingness to be open to learning and growing. Information Ordering The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Ethics Treats people with respect; inspires the trust of others; works with integrity and ethically; upholds organizational values. Positivity Ability to maintain a positive attitude. Presentability Maintains high standards for work areas and appearance. Upholds dress code requirements. Quality Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance. Attendance/Punctuality Consistently at work and on time. Dependability Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments. Reporting Relationships: Number of Direct Reports (if applicable): 0 Work Environment: Generally in an indoor setting. Supervise activities and events outdoors. May be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud. Some exposure to smoke, steam, high temperatures and humidity Position requires ability to work nights, weekends and some holidays. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job . click apply for full job details
Job Description Job Description Description: Lead Cook - Summer Camp Wage: $25.00 per hour Anticipated schedule: Mid-May until end of August The site is an established camp in the Berkshires and hosts a total of 1000 campers at two locations on a large property. The first session arrives in late June and departs in mid-July. The second session arrives in late July and ends mid-August. Candidates should have a strong foundation of working culinary expertise as they will participate in high volume food production on a daily basis that will include events such as BBQ's, day trip pack-outs and caterings. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive can-do attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PI5c21315e2ff9-1470
May 20, 2024
Full time
Job Description Job Description Description: Lead Cook - Summer Camp Wage: $25.00 per hour Anticipated schedule: Mid-May until end of August The site is an established camp in the Berkshires and hosts a total of 1000 campers at two locations on a large property. The first session arrives in late June and departs in mid-July. The second session arrives in late July and ends mid-August. Candidates should have a strong foundation of working culinary expertise as they will participate in high volume food production on a daily basis that will include events such as BBQ's, day trip pack-outs and caterings. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive can-do attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PI5c21315e2ff9-1470
Job Title: First Cook (flex) Location: Muncy, Pennsylvania Job Category: Hospitality Services, Cooks Schedule: Per Diem Work Type: Part time Department: JM-GMCM Food Services Team Date Posted: 12/21/2023 Job ID: R-53583 Job Summary Prepares food for patients, employees, visitors, and special functions. First Cook oversees the activities of all cooks while preparing food themselves. Maintains a customer service approach at all times when fulfilling responsibilities. Ensures a professional and appropriate service standard while performing the job. Follows system wide standards as well as department specific service standards. Job Duties Prepares breakfast, lunch and dinner foods using standardized recipes and methods of preparation. Responsible for cook, food bank, Kitchen duties as assigned. Ensures that all production is wrapped, dated and labeled. Follows food production schedules. Documents preparation and usage of food according to established standards. Informs the leadership about quality issues. Responds in a positive manner to customer need. Ensures that HACCP standards are followed at all times. Daily monitor and daily checklist of assigned cooks. Helps ensure equipment is in working condition and places work orders. Maintains all quality, safety, and sanitation standards. Works cooperatively with other personnel in a team effort to accomplish departmental objectives in accordance with hospital policy. Responsible for: Monitor food preparation to ensure foods are prepared in small batches to minimize waste. Estimate food requirements and control serving portions according to yield specified in standardized recipes to eliminate waste and leftovers. Standardize and develop new recipes. Instruct, oversee, and delegate duties to cooks as required. Fill in for Supervisor as needed. Make menu changes, consulting with leadership. Completes all required in-services according to established standards. May perform opening and or closing duties of the department. Work is typically performed in an office environment. Accountable for satisfying all job specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job. Education High School Diploma or Equivalent (GED)- (Preferred) Experience Minimum of 3 years-Related work experience (Required) Our Purpose & Values OUR PURPOSE & VALUES: Everything we do is about caring for our patients, our members, our students, our Geisinger family and our communities. KINDNESS: We strive to treat everyone as we would hope to be treated ourselves. EXCELLENCE: We treasure colleagues who humbly strive for excellence. LEARNING: We share our knowledge with the best and brightest to better prepare the caregivers for tomorrow. INNOVATION: We constantly seek new and better ways to care for our patients, our members, our community, and the nation. SAFETY: We provide a safe environment for our patients and members and the Geisinger family We offer healthcare benefits for full time and part time positions from day one, including vision, dental and domestic partners. Perhaps just as important, from senior management on down, we encourage an atmosphere of collaboration, cooperation and collegiality. We know that a diverse workforce with unique experiences and backgrounds makes our team stronger. Our patients, members and community come from a wide variety of backgrounds, and it takes a diverse workforce to make better health easier for all. We are proud to be an affirmative action, equal opportunity employer and all qualified applicants will receive consideration for employment regardless to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or status as a protected veteran.
May 20, 2024
Full time
Job Title: First Cook (flex) Location: Muncy, Pennsylvania Job Category: Hospitality Services, Cooks Schedule: Per Diem Work Type: Part time Department: JM-GMCM Food Services Team Date Posted: 12/21/2023 Job ID: R-53583 Job Summary Prepares food for patients, employees, visitors, and special functions. First Cook oversees the activities of all cooks while preparing food themselves. Maintains a customer service approach at all times when fulfilling responsibilities. Ensures a professional and appropriate service standard while performing the job. Follows system wide standards as well as department specific service standards. Job Duties Prepares breakfast, lunch and dinner foods using standardized recipes and methods of preparation. Responsible for cook, food bank, Kitchen duties as assigned. Ensures that all production is wrapped, dated and labeled. Follows food production schedules. Documents preparation and usage of food according to established standards. Informs the leadership about quality issues. Responds in a positive manner to customer need. Ensures that HACCP standards are followed at all times. Daily monitor and daily checklist of assigned cooks. Helps ensure equipment is in working condition and places work orders. Maintains all quality, safety, and sanitation standards. Works cooperatively with other personnel in a team effort to accomplish departmental objectives in accordance with hospital policy. Responsible for: Monitor food preparation to ensure foods are prepared in small batches to minimize waste. Estimate food requirements and control serving portions according to yield specified in standardized recipes to eliminate waste and leftovers. Standardize and develop new recipes. Instruct, oversee, and delegate duties to cooks as required. Fill in for Supervisor as needed. Make menu changes, consulting with leadership. Completes all required in-services according to established standards. May perform opening and or closing duties of the department. Work is typically performed in an office environment. Accountable for satisfying all job specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job. Education High School Diploma or Equivalent (GED)- (Preferred) Experience Minimum of 3 years-Related work experience (Required) Our Purpose & Values OUR PURPOSE & VALUES: Everything we do is about caring for our patients, our members, our students, our Geisinger family and our communities. KINDNESS: We strive to treat everyone as we would hope to be treated ourselves. EXCELLENCE: We treasure colleagues who humbly strive for excellence. LEARNING: We share our knowledge with the best and brightest to better prepare the caregivers for tomorrow. INNOVATION: We constantly seek new and better ways to care for our patients, our members, our community, and the nation. SAFETY: We provide a safe environment for our patients and members and the Geisinger family We offer healthcare benefits for full time and part time positions from day one, including vision, dental and domestic partners. Perhaps just as important, from senior management on down, we encourage an atmosphere of collaboration, cooperation and collegiality. We know that a diverse workforce with unique experiences and backgrounds makes our team stronger. Our patients, members and community come from a wide variety of backgrounds, and it takes a diverse workforce to make better health easier for all. We are proud to be an affirmative action, equal opportunity employer and all qualified applicants will receive consideration for employment regardless to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or status as a protected veteran.
Job Title: First Cook (flex) Location: Muncy, Pennsylvania Job Category: Hospitality Services, Cooks Schedule: Per Diem Work Type: Part time Department: JM-GMCM Food Services Team Date Posted: 12/21/2023 Job ID: R-53583 Job Summary Prepares food for patients, employees, visitors, and special functions. First Cook oversees the activities of all cooks while preparing food themselves. Maintains a customer service approach at all times when fulfilling responsibilities. Ensures a professional and appropriate service standard while performing the job. Follows system wide standards as well as department specific service standards. Job Duties Prepares breakfast, lunch and dinner foods using standardized recipes and methods of preparation. Responsible for cook, food bank, Kitchen duties as assigned. Ensures that all production is wrapped, dated and labeled. Follows food production schedules. Documents preparation and usage of food according to established standards. Informs the leadership about quality issues. Responds in a positive manner to customer need. Ensures that HACCP standards are followed at all times. Daily monitor and daily checklist of assigned cooks. Helps ensure equipment is in working condition and places work orders. Maintains all quality, safety, and sanitation standards. Works cooperatively with other personnel in a team effort to accomplish departmental objectives in accordance with hospital policy. Responsible for: Monitor food preparation to ensure foods are prepared in small batches to minimize waste. Estimate food requirements and control serving portions according to yield specified in standardized recipes to eliminate waste and leftovers. Standardize and develop new recipes. Instruct, oversee, and delegate duties to cooks as required. Fill in for Supervisor as needed. Make menu changes, consulting with leadership. Completes all required in-services according to established standards. May perform opening and or closing duties of the department. Work is typically performed in an office environment. Accountable for satisfying all job specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job. Education High School Diploma or Equivalent (GED)- (Preferred) Experience Minimum of 3 years-Related work experience (Required) Our Purpose & Values OUR PURPOSE & VALUES: Everything we do is about caring for our patients, our members, our students, our Geisinger family and our communities. KINDNESS: We strive to treat everyone as we would hope to be treated ourselves. EXCELLENCE: We treasure colleagues who humbly strive for excellence. LEARNING: We share our knowledge with the best and brightest to better prepare the caregivers for tomorrow. INNOVATION: We constantly seek new and better ways to care for our patients, our members, our community, and the nation. SAFETY: We provide a safe environment for our patients and members and the Geisinger family We offer healthcare benefits for full time and part time positions from day one, including vision, dental and domestic partners. Perhaps just as important, from senior management on down, we encourage an atmosphere of collaboration, cooperation and collegiality. We know that a diverse workforce with unique experiences and backgrounds makes our team stronger. Our patients, members and community come from a wide variety of backgrounds, and it takes a diverse workforce to make better health easier for all. We are proud to be an affirmative action, equal opportunity employer and all qualified applicants will receive consideration for employment regardless to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or status as a protected veteran.
May 20, 2024
Full time
Job Title: First Cook (flex) Location: Muncy, Pennsylvania Job Category: Hospitality Services, Cooks Schedule: Per Diem Work Type: Part time Department: JM-GMCM Food Services Team Date Posted: 12/21/2023 Job ID: R-53583 Job Summary Prepares food for patients, employees, visitors, and special functions. First Cook oversees the activities of all cooks while preparing food themselves. Maintains a customer service approach at all times when fulfilling responsibilities. Ensures a professional and appropriate service standard while performing the job. Follows system wide standards as well as department specific service standards. Job Duties Prepares breakfast, lunch and dinner foods using standardized recipes and methods of preparation. Responsible for cook, food bank, Kitchen duties as assigned. Ensures that all production is wrapped, dated and labeled. Follows food production schedules. Documents preparation and usage of food according to established standards. Informs the leadership about quality issues. Responds in a positive manner to customer need. Ensures that HACCP standards are followed at all times. Daily monitor and daily checklist of assigned cooks. Helps ensure equipment is in working condition and places work orders. Maintains all quality, safety, and sanitation standards. Works cooperatively with other personnel in a team effort to accomplish departmental objectives in accordance with hospital policy. Responsible for: Monitor food preparation to ensure foods are prepared in small batches to minimize waste. Estimate food requirements and control serving portions according to yield specified in standardized recipes to eliminate waste and leftovers. Standardize and develop new recipes. Instruct, oversee, and delegate duties to cooks as required. Fill in for Supervisor as needed. Make menu changes, consulting with leadership. Completes all required in-services according to established standards. May perform opening and or closing duties of the department. Work is typically performed in an office environment. Accountable for satisfying all job specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job. Education High School Diploma or Equivalent (GED)- (Preferred) Experience Minimum of 3 years-Related work experience (Required) Our Purpose & Values OUR PURPOSE & VALUES: Everything we do is about caring for our patients, our members, our students, our Geisinger family and our communities. KINDNESS: We strive to treat everyone as we would hope to be treated ourselves. EXCELLENCE: We treasure colleagues who humbly strive for excellence. LEARNING: We share our knowledge with the best and brightest to better prepare the caregivers for tomorrow. INNOVATION: We constantly seek new and better ways to care for our patients, our members, our community, and the nation. SAFETY: We provide a safe environment for our patients and members and the Geisinger family We offer healthcare benefits for full time and part time positions from day one, including vision, dental and domestic partners. Perhaps just as important, from senior management on down, we encourage an atmosphere of collaboration, cooperation and collegiality. We know that a diverse workforce with unique experiences and backgrounds makes our team stronger. Our patients, members and community come from a wide variety of backgrounds, and it takes a diverse workforce to make better health easier for all. We are proud to be an affirmative action, equal opportunity employer and all qualified applicants will receive consideration for employment regardless to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or status as a protected veteran.
Job Title: First Cook (flex) Location: Muncy, Pennsylvania Job Category: Hospitality Services, Cooks Schedule: Per Diem Work Type: Part time Department: JM-GMCM Food Services Team Date Posted: 12/21/2023 Job ID: R-53583 Job Summary Prepares food for patients, employees, visitors, and special functions. First Cook oversees the activities of all cooks while preparing food themselves. Maintains a customer service approach at all times when fulfilling responsibilities. Ensures a professional and appropriate service standard while performing the job. Follows system wide standards as well as department specific service standards. Job Duties Prepares breakfast, lunch and dinner foods using standardized recipes and methods of preparation. Responsible for cook, food bank, Kitchen duties as assigned. Ensures that all production is wrapped, dated and labeled. Follows food production schedules. Documents preparation and usage of food according to established standards. Informs the leadership about quality issues. Responds in a positive manner to customer need. Ensures that HACCP standards are followed at all times. Daily monitor and daily checklist of assigned cooks. Helps ensure equipment is in working condition and places work orders. Maintains all quality, safety, and sanitation standards. Works cooperatively with other personnel in a team effort to accomplish departmental objectives in accordance with hospital policy. Responsible for: Monitor food preparation to ensure foods are prepared in small batches to minimize waste. Estimate food requirements and control serving portions according to yield specified in standardized recipes to eliminate waste and leftovers. Standardize and develop new recipes. Instruct, oversee, and delegate duties to cooks as required. Fill in for Supervisor as needed. Make menu changes, consulting with leadership. Completes all required in-services according to established standards. May perform opening and or closing duties of the department. Work is typically performed in an office environment. Accountable for satisfying all job specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job. Education High School Diploma or Equivalent (GED)- (Preferred) Experience Minimum of 3 years-Related work experience (Required) Our Purpose & Values OUR PURPOSE & VALUES: Everything we do is about caring for our patients, our members, our students, our Geisinger family and our communities. KINDNESS: We strive to treat everyone as we would hope to be treated ourselves. EXCELLENCE: We treasure colleagues who humbly strive for excellence. LEARNING: We share our knowledge with the best and brightest to better prepare the caregivers for tomorrow. INNOVATION: We constantly seek new and better ways to care for our patients, our members, our community, and the nation. SAFETY: We provide a safe environment for our patients and members and the Geisinger family We offer healthcare benefits for full time and part time positions from day one, including vision, dental and domestic partners. Perhaps just as important, from senior management on down, we encourage an atmosphere of collaboration, cooperation and collegiality. We know that a diverse workforce with unique experiences and backgrounds makes our team stronger. Our patients, members and community come from a wide variety of backgrounds, and it takes a diverse workforce to make better health easier for all. We are proud to be an affirmative action, equal opportunity employer and all qualified applicants will receive consideration for employment regardless to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or status as a protected veteran.
May 20, 2024
Full time
Job Title: First Cook (flex) Location: Muncy, Pennsylvania Job Category: Hospitality Services, Cooks Schedule: Per Diem Work Type: Part time Department: JM-GMCM Food Services Team Date Posted: 12/21/2023 Job ID: R-53583 Job Summary Prepares food for patients, employees, visitors, and special functions. First Cook oversees the activities of all cooks while preparing food themselves. Maintains a customer service approach at all times when fulfilling responsibilities. Ensures a professional and appropriate service standard while performing the job. Follows system wide standards as well as department specific service standards. Job Duties Prepares breakfast, lunch and dinner foods using standardized recipes and methods of preparation. Responsible for cook, food bank, Kitchen duties as assigned. Ensures that all production is wrapped, dated and labeled. Follows food production schedules. Documents preparation and usage of food according to established standards. Informs the leadership about quality issues. Responds in a positive manner to customer need. Ensures that HACCP standards are followed at all times. Daily monitor and daily checklist of assigned cooks. Helps ensure equipment is in working condition and places work orders. Maintains all quality, safety, and sanitation standards. Works cooperatively with other personnel in a team effort to accomplish departmental objectives in accordance with hospital policy. Responsible for: Monitor food preparation to ensure foods are prepared in small batches to minimize waste. Estimate food requirements and control serving portions according to yield specified in standardized recipes to eliminate waste and leftovers. Standardize and develop new recipes. Instruct, oversee, and delegate duties to cooks as required. Fill in for Supervisor as needed. Make menu changes, consulting with leadership. Completes all required in-services according to established standards. May perform opening and or closing duties of the department. Work is typically performed in an office environment. Accountable for satisfying all job specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job. Education High School Diploma or Equivalent (GED)- (Preferred) Experience Minimum of 3 years-Related work experience (Required) Our Purpose & Values OUR PURPOSE & VALUES: Everything we do is about caring for our patients, our members, our students, our Geisinger family and our communities. KINDNESS: We strive to treat everyone as we would hope to be treated ourselves. EXCELLENCE: We treasure colleagues who humbly strive for excellence. LEARNING: We share our knowledge with the best and brightest to better prepare the caregivers for tomorrow. INNOVATION: We constantly seek new and better ways to care for our patients, our members, our community, and the nation. SAFETY: We provide a safe environment for our patients and members and the Geisinger family We offer healthcare benefits for full time and part time positions from day one, including vision, dental and domestic partners. Perhaps just as important, from senior management on down, we encourage an atmosphere of collaboration, cooperation and collegiality. We know that a diverse workforce with unique experiences and backgrounds makes our team stronger. Our patients, members and community come from a wide variety of backgrounds, and it takes a diverse workforce to make better health easier for all. We are proud to be an affirmative action, equal opportunity employer and all qualified applicants will receive consideration for employment regardless to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or status as a protected veteran.
Job Title: First Cook (flex) Location: Muncy, Pennsylvania Job Category: Hospitality Services, Cooks Schedule: Per Diem Work Type: Part time Department: JM-GMCM Food Services Team Date Posted: 12/21/2023 Job ID: R-53583 Job Summary Prepares food for patients, employees, visitors, and special functions. First Cook oversees the activities of all cooks while preparing food themselves. Maintains a customer service approach at all times when fulfilling responsibilities. Ensures a professional and appropriate service standard while performing the job. Follows system wide standards as well as department specific service standards. Job Duties Prepares breakfast, lunch and dinner foods using standardized recipes and methods of preparation. Responsible for cook, food bank, Kitchen duties as assigned. Ensures that all production is wrapped, dated and labeled. Follows food production schedules. Documents preparation and usage of food according to established standards. Informs the leadership about quality issues. Responds in a positive manner to customer need. Ensures that HACCP standards are followed at all times. Daily monitor and daily checklist of assigned cooks. Helps ensure equipment is in working condition and places work orders. Maintains all quality, safety, and sanitation standards. Works cooperatively with other personnel in a team effort to accomplish departmental objectives in accordance with hospital policy. Responsible for: Monitor food preparation to ensure foods are prepared in small batches to minimize waste. Estimate food requirements and control serving portions according to yield specified in standardized recipes to eliminate waste and leftovers. Standardize and develop new recipes. Instruct, oversee, and delegate duties to cooks as required. Fill in for Supervisor as needed. Make menu changes, consulting with leadership. Completes all required in-services according to established standards. May perform opening and or closing duties of the department. Work is typically performed in an office environment. Accountable for satisfying all job specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job. Education High School Diploma or Equivalent (GED)- (Preferred) Experience Minimum of 3 years-Related work experience (Required) Our Purpose & Values OUR PURPOSE & VALUES: Everything we do is about caring for our patients, our members, our students, our Geisinger family and our communities. KINDNESS: We strive to treat everyone as we would hope to be treated ourselves. EXCELLENCE: We treasure colleagues who humbly strive for excellence. LEARNING: We share our knowledge with the best and brightest to better prepare the caregivers for tomorrow. INNOVATION: We constantly seek new and better ways to care for our patients, our members, our community, and the nation. SAFETY: We provide a safe environment for our patients and members and the Geisinger family We offer healthcare benefits for full time and part time positions from day one, including vision, dental and domestic partners. Perhaps just as important, from senior management on down, we encourage an atmosphere of collaboration, cooperation and collegiality. We know that a diverse workforce with unique experiences and backgrounds makes our team stronger. Our patients, members and community come from a wide variety of backgrounds, and it takes a diverse workforce to make better health easier for all. We are proud to be an affirmative action, equal opportunity employer and all qualified applicants will receive consideration for employment regardless to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or status as a protected veteran.
May 20, 2024
Full time
Job Title: First Cook (flex) Location: Muncy, Pennsylvania Job Category: Hospitality Services, Cooks Schedule: Per Diem Work Type: Part time Department: JM-GMCM Food Services Team Date Posted: 12/21/2023 Job ID: R-53583 Job Summary Prepares food for patients, employees, visitors, and special functions. First Cook oversees the activities of all cooks while preparing food themselves. Maintains a customer service approach at all times when fulfilling responsibilities. Ensures a professional and appropriate service standard while performing the job. Follows system wide standards as well as department specific service standards. Job Duties Prepares breakfast, lunch and dinner foods using standardized recipes and methods of preparation. Responsible for cook, food bank, Kitchen duties as assigned. Ensures that all production is wrapped, dated and labeled. Follows food production schedules. Documents preparation and usage of food according to established standards. Informs the leadership about quality issues. Responds in a positive manner to customer need. Ensures that HACCP standards are followed at all times. Daily monitor and daily checklist of assigned cooks. Helps ensure equipment is in working condition and places work orders. Maintains all quality, safety, and sanitation standards. Works cooperatively with other personnel in a team effort to accomplish departmental objectives in accordance with hospital policy. Responsible for: Monitor food preparation to ensure foods are prepared in small batches to minimize waste. Estimate food requirements and control serving portions according to yield specified in standardized recipes to eliminate waste and leftovers. Standardize and develop new recipes. Instruct, oversee, and delegate duties to cooks as required. Fill in for Supervisor as needed. Make menu changes, consulting with leadership. Completes all required in-services according to established standards. May perform opening and or closing duties of the department. Work is typically performed in an office environment. Accountable for satisfying all job specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job. Education High School Diploma or Equivalent (GED)- (Preferred) Experience Minimum of 3 years-Related work experience (Required) Our Purpose & Values OUR PURPOSE & VALUES: Everything we do is about caring for our patients, our members, our students, our Geisinger family and our communities. KINDNESS: We strive to treat everyone as we would hope to be treated ourselves. EXCELLENCE: We treasure colleagues who humbly strive for excellence. LEARNING: We share our knowledge with the best and brightest to better prepare the caregivers for tomorrow. INNOVATION: We constantly seek new and better ways to care for our patients, our members, our community, and the nation. SAFETY: We provide a safe environment for our patients and members and the Geisinger family We offer healthcare benefits for full time and part time positions from day one, including vision, dental and domestic partners. Perhaps just as important, from senior management on down, we encourage an atmosphere of collaboration, cooperation and collegiality. We know that a diverse workforce with unique experiences and backgrounds makes our team stronger. Our patients, members and community come from a wide variety of backgrounds, and it takes a diverse workforce to make better health easier for all. We are proud to be an affirmative action, equal opportunity employer and all qualified applicants will receive consideration for employment regardless to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or status as a protected veteran.
Job Title: First Cook (flex) Location: Muncy, Pennsylvania Job Category: Hospitality Services, Cooks Schedule: Per Diem Work Type: Part time Department: JM-GMCM Food Services Team Date Posted: 12/21/2023 Job ID: R-53583 Job Summary Prepares food for patients, employees, visitors, and special functions. First Cook oversees the activities of all cooks while preparing food themselves. Maintains a customer service approach at all times when fulfilling responsibilities. Ensures a professional and appropriate service standard while performing the job. Follows system wide standards as well as department specific service standards. Job Duties Prepares breakfast, lunch and dinner foods using standardized recipes and methods of preparation. Responsible for cook, food bank, Kitchen duties as assigned. Ensures that all production is wrapped, dated and labeled. Follows food production schedules. Documents preparation and usage of food according to established standards. Informs the leadership about quality issues. Responds in a positive manner to customer need. Ensures that HACCP standards are followed at all times. Daily monitor and daily checklist of assigned cooks. Helps ensure equipment is in working condition and places work orders. Maintains all quality, safety, and sanitation standards. Works cooperatively with other personnel in a team effort to accomplish departmental objectives in accordance with hospital policy. Responsible for: Monitor food preparation to ensure foods are prepared in small batches to minimize waste. Estimate food requirements and control serving portions according to yield specified in standardized recipes to eliminate waste and leftovers. Standardize and develop new recipes. Instruct, oversee, and delegate duties to cooks as required. Fill in for Supervisor as needed. Make menu changes, consulting with leadership. Completes all required in-services according to established standards. May perform opening and or closing duties of the department. Work is typically performed in an office environment. Accountable for satisfying all job specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job. Education High School Diploma or Equivalent (GED)- (Preferred) Experience Minimum of 3 years-Related work experience (Required) Our Purpose & Values OUR PURPOSE & VALUES: Everything we do is about caring for our patients, our members, our students, our Geisinger family and our communities. KINDNESS: We strive to treat everyone as we would hope to be treated ourselves. EXCELLENCE: We treasure colleagues who humbly strive for excellence. LEARNING: We share our knowledge with the best and brightest to better prepare the caregivers for tomorrow. INNOVATION: We constantly seek new and better ways to care for our patients, our members, our community, and the nation. SAFETY: We provide a safe environment for our patients and members and the Geisinger family We offer healthcare benefits for full time and part time positions from day one, including vision, dental and domestic partners. Perhaps just as important, from senior management on down, we encourage an atmosphere of collaboration, cooperation and collegiality. We know that a diverse workforce with unique experiences and backgrounds makes our team stronger. Our patients, members and community come from a wide variety of backgrounds, and it takes a diverse workforce to make better health easier for all. We are proud to be an affirmative action, equal opportunity employer and all qualified applicants will receive consideration for employment regardless to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or status as a protected veteran.
May 20, 2024
Full time
Job Title: First Cook (flex) Location: Muncy, Pennsylvania Job Category: Hospitality Services, Cooks Schedule: Per Diem Work Type: Part time Department: JM-GMCM Food Services Team Date Posted: 12/21/2023 Job ID: R-53583 Job Summary Prepares food for patients, employees, visitors, and special functions. First Cook oversees the activities of all cooks while preparing food themselves. Maintains a customer service approach at all times when fulfilling responsibilities. Ensures a professional and appropriate service standard while performing the job. Follows system wide standards as well as department specific service standards. Job Duties Prepares breakfast, lunch and dinner foods using standardized recipes and methods of preparation. Responsible for cook, food bank, Kitchen duties as assigned. Ensures that all production is wrapped, dated and labeled. Follows food production schedules. Documents preparation and usage of food according to established standards. Informs the leadership about quality issues. Responds in a positive manner to customer need. Ensures that HACCP standards are followed at all times. Daily monitor and daily checklist of assigned cooks. Helps ensure equipment is in working condition and places work orders. Maintains all quality, safety, and sanitation standards. Works cooperatively with other personnel in a team effort to accomplish departmental objectives in accordance with hospital policy. Responsible for: Monitor food preparation to ensure foods are prepared in small batches to minimize waste. Estimate food requirements and control serving portions according to yield specified in standardized recipes to eliminate waste and leftovers. Standardize and develop new recipes. Instruct, oversee, and delegate duties to cooks as required. Fill in for Supervisor as needed. Make menu changes, consulting with leadership. Completes all required in-services according to established standards. May perform opening and or closing duties of the department. Work is typically performed in an office environment. Accountable for satisfying all job specific obligations and complying with all organization policies and procedures. The specific statements in this profile are not intended to be all-inclusive. They represent typical elements considered necessary to successfully perform the job. Education High School Diploma or Equivalent (GED)- (Preferred) Experience Minimum of 3 years-Related work experience (Required) Our Purpose & Values OUR PURPOSE & VALUES: Everything we do is about caring for our patients, our members, our students, our Geisinger family and our communities. KINDNESS: We strive to treat everyone as we would hope to be treated ourselves. EXCELLENCE: We treasure colleagues who humbly strive for excellence. LEARNING: We share our knowledge with the best and brightest to better prepare the caregivers for tomorrow. INNOVATION: We constantly seek new and better ways to care for our patients, our members, our community, and the nation. SAFETY: We provide a safe environment for our patients and members and the Geisinger family We offer healthcare benefits for full time and part time positions from day one, including vision, dental and domestic partners. Perhaps just as important, from senior management on down, we encourage an atmosphere of collaboration, cooperation and collegiality. We know that a diverse workforce with unique experiences and backgrounds makes our team stronger. Our patients, members and community come from a wide variety of backgrounds, and it takes a diverse workforce to make better health easier for all. We are proud to be an affirmative action, equal opportunity employer and all qualified applicants will receive consideration for employment regardless to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or status as a protected veteran.
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
May 20, 2024
Full time
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
May 20, 2024
Full time
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
May 20, 2024
Full time
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
May 20, 2024
Full time
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
May 20, 2024
Full time
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
May 20, 2024
Full time
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
May 20, 2024
Full time
Overview: Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service. Responsibilities: Supervise daily front of house operations at Sawmill Creek's Restaurant. Supervise line level associates. Assure that all items are prepared properly and at appropriate levels to control costs. Assure that all menu items are produced to the standards set forth by Management. Assure that daily cleaning programs are adhered to. Perform line checks to ensure food quality and safety. Provide support for Kitchen Manager/Chef. Qualifications: Previous experience at a Supervisory level or higher. Ability to work long shifts on your feet. Ability to lead a team of cooks in a fast-paced kitchen. Ability to lift at least 40lbs. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
Conemaugh Meyersdale Medical Center
Meyersdale, Pennsylvania
Who We Are: People are our passion and purpose. Come work where you are appreciated for who you are not just what you can do. Conemaugh Memorial Medical Center is the largest healthcare provider in west central Pennsylvania, serving over a half-million patients each year. Conemaugh Memorial Medical Center has 537 inpatient, behavioral health, rehabilitation, and transitional care beds and is home to the highest level of care designations for Neonatal Care (Level 3) and Trauma Care (Level 1). Where We Are: The city of Johnstown is home to high-performing schools and safe, affordable neighborhoods that make working, living and raising a family special. There are many opportunities for educational advancement including the University of Pittsburgh at Johnstown, Saint Francis University, and Mount Aloysius College. Why Choose Us: Onsite Fitness Centers available for employees and spouses, payroll deductible Employee Recognition programs Affiliations with nearby childcare facilities with extended hours Health (Medical, Dental, Vision) and 401K Benefits for full-time employees Competitive Paid Time Off Employee Assistance Program - mental, physical, and financial wellness assistance Tuition Reimbursement/Assistance for qualified applicants Professional Development and Growth Opportunities And much more Position Summary: The primary purpose of the job position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, our established policies and procedures and as may be directed by the Dietitian and/or Food Service Supervisor to ensure that quality food service is provided at all times. All duties are completed by utilizing the Five Pillars (People, Service Excellence, Clinical Excellence, Financial Excellence and Growth). EEOC Statement: Conemaugh Health System is committed to providing Equal Employment Opportunities for all applicants and employees and complies with all applicable laws prohibiting discrimination against any employee or applicant for employment because of color, race, sex, age, religion, national origin, disability, genetic information, gender identity, sexual orientation, veterans' status or any other basis protected by applicable federal, state or local law. Minimum Qualifications: High School Diploma or equivalent. ServSafe Food Protection Manager Certification within 60 days of start date. Equal opportunity and affirmative action employers and are looking for diversity in candidates for employment: Minority/Female/Disabled/Protected Veteran
May 20, 2024
Full time
Who We Are: People are our passion and purpose. Come work where you are appreciated for who you are not just what you can do. Conemaugh Memorial Medical Center is the largest healthcare provider in west central Pennsylvania, serving over a half-million patients each year. Conemaugh Memorial Medical Center has 537 inpatient, behavioral health, rehabilitation, and transitional care beds and is home to the highest level of care designations for Neonatal Care (Level 3) and Trauma Care (Level 1). Where We Are: The city of Johnstown is home to high-performing schools and safe, affordable neighborhoods that make working, living and raising a family special. There are many opportunities for educational advancement including the University of Pittsburgh at Johnstown, Saint Francis University, and Mount Aloysius College. Why Choose Us: Onsite Fitness Centers available for employees and spouses, payroll deductible Employee Recognition programs Affiliations with nearby childcare facilities with extended hours Health (Medical, Dental, Vision) and 401K Benefits for full-time employees Competitive Paid Time Off Employee Assistance Program - mental, physical, and financial wellness assistance Tuition Reimbursement/Assistance for qualified applicants Professional Development and Growth Opportunities And much more Position Summary: The primary purpose of the job position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, our established policies and procedures and as may be directed by the Dietitian and/or Food Service Supervisor to ensure that quality food service is provided at all times. All duties are completed by utilizing the Five Pillars (People, Service Excellence, Clinical Excellence, Financial Excellence and Growth). EEOC Statement: Conemaugh Health System is committed to providing Equal Employment Opportunities for all applicants and employees and complies with all applicable laws prohibiting discrimination against any employee or applicant for employment because of color, race, sex, age, religion, national origin, disability, genetic information, gender identity, sexual orientation, veterans' status or any other basis protected by applicable federal, state or local law. Minimum Qualifications: High School Diploma or equivalent. ServSafe Food Protection Manager Certification within 60 days of start date. Equal opportunity and affirmative action employers and are looking for diversity in candidates for employment: Minority/Female/Disabled/Protected Veteran