Overview: The Catering Area Manager must display strong knowledge of Back of House operations as well as participate in the execution of all Front of House operations. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekend Maintains effective supervision of all operational functions. Ensures all Kitchen and Service standards are in effect at all times. Responsibilities: Trains and Supervises all food preparation and serving personnel. Initiates corrective/improvement actions as needed or upon the direction of the Manager. Assists in planning and development within area. Instructs Kitchen and Service personnel in basic food terminology, food handling and storage procedures. Ensure all state and local health regulations are meeting standards regularly. Ensure cost controls for food and labor are being achieved to enable a positive budget result. Place orders for designated areas of operations. Maintain the highest standards of service, food quality, and presentation for all catered events. Ensure the highest level of guest service is present in all areas of operation. Partners with other divisions to execute events, including collaboration on the vision for events, sharing resources, and creating a holistic guest experience. Qualifications: High school diploma/GED required. Bachelor's Degree in related field preferred. 2-4 years of related work experience required. ServeSafe/ServeSafe Alcohol required. 1-3 years of supervisory/leadership experience required. 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.
Mar 28, 2024
Full time
Overview: The Catering Area Manager must display strong knowledge of Back of House operations as well as participate in the execution of all Front of House operations. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekend Maintains effective supervision of all operational functions. Ensures all Kitchen and Service standards are in effect at all times. Responsibilities: Trains and Supervises all food preparation and serving personnel. Initiates corrective/improvement actions as needed or upon the direction of the Manager. Assists in planning and development within area. Instructs Kitchen and Service personnel in basic food terminology, food handling and storage procedures. Ensure all state and local health regulations are meeting standards regularly. Ensure cost controls for food and labor are being achieved to enable a positive budget result. Place orders for designated areas of operations. Maintain the highest standards of service, food quality, and presentation for all catered events. Ensure the highest level of guest service is present in all areas of operation. Partners with other divisions to execute events, including collaboration on the vision for events, sharing resources, and creating a holistic guest experience. Qualifications: High school diploma/GED required. Bachelor's Degree in related field preferred. 2-4 years of related work experience required. ServeSafe/ServeSafe Alcohol required. 1-3 years of supervisory/leadership experience required. 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: The Catering Area Manager must display strong knowledge of Back of House operations as well as participate in the execution of all Front of House operations. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekend Maintains effective supervision of all operational functions. Ensures all Kitchen and Service standards are in effect at all times. Responsibilities: Trains and Supervises all food preparation and serving personnel. Initiates corrective/improvement actions as needed or upon the direction of the Manager. Assists in planning and development within area. Instructs Kitchen and Service personnel in basic food terminology, food handling and storage procedures. Ensure all state and local health regulations are meeting standards regularly. Ensure cost controls for food and labor are being achieved to enable a positive budget result. Place orders for designated areas of operations. Maintain the highest standards of service, food quality, and presentation for all catered events. Ensure the highest level of guest service is present in all areas of operation. Partners with other divisions to execute events, including collaboration on the vision for events, sharing resources, and creating a holistic guest experience. Qualifications: High school diploma/GED required. Bachelor's Degree in related field preferred. 2-4 years of related work experience required. ServeSafe/ServeSafe Alcohol required. 1-3 years of supervisory/leadership experience required. 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.
Mar 27, 2024
Full time
Overview: The Catering Area Manager must display strong knowledge of Back of House operations as well as participate in the execution of all Front of House operations. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekend Maintains effective supervision of all operational functions. Ensures all Kitchen and Service standards are in effect at all times. Responsibilities: Trains and Supervises all food preparation and serving personnel. Initiates corrective/improvement actions as needed or upon the direction of the Manager. Assists in planning and development within area. Instructs Kitchen and Service personnel in basic food terminology, food handling and storage procedures. Ensure all state and local health regulations are meeting standards regularly. Ensure cost controls for food and labor are being achieved to enable a positive budget result. Place orders for designated areas of operations. Maintain the highest standards of service, food quality, and presentation for all catered events. Ensure the highest level of guest service is present in all areas of operation. Partners with other divisions to execute events, including collaboration on the vision for events, sharing resources, and creating a holistic guest experience. Qualifications: High school diploma/GED required. Bachelor's Degree in related field preferred. 2-4 years of related work experience required. ServeSafe/ServeSafe Alcohol required. 1-3 years of supervisory/leadership experience required. 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.
This position is located in Columbia, MO. As a local landmark, we believe in delivering exceptional dining experiences, and offer a culture of teamwork and excellence, and need the right culinary leader to take us to the next level. Catering Chef Benefits: Performance based Bonus Health Insurance 100% - Company covered Covered downtown parking Relocation assistance Catering Chef Qualifications / Responsibilities: Proven experience in a culinary leadership position with an Upscale or Fine Dining restaurant (3 years) Catering experience is a MUST BBQ experience preferred Strong culinary skills and creativity Excellent leadership and management abilities with a track record of team development and training Strong knowledge of food safety and sanitation practices Effective communication and interpersonal skills Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis Oversee the day-to-day operations of the kitchens, ensuring efficient and effective workflow Teach preparation according to well-defined recipes and follow up and discuss ways of constantly improving the cuisine at the property Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management Offer assistance to employees regarding training, development, and growth
Mar 27, 2024
Full time
This position is located in Columbia, MO. As a local landmark, we believe in delivering exceptional dining experiences, and offer a culture of teamwork and excellence, and need the right culinary leader to take us to the next level. Catering Chef Benefits: Performance based Bonus Health Insurance 100% - Company covered Covered downtown parking Relocation assistance Catering Chef Qualifications / Responsibilities: Proven experience in a culinary leadership position with an Upscale or Fine Dining restaurant (3 years) Catering experience is a MUST BBQ experience preferred Strong culinary skills and creativity Excellent leadership and management abilities with a track record of team development and training Strong knowledge of food safety and sanitation practices Effective communication and interpersonal skills Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis Oversee the day-to-day operations of the kitchens, ensuring efficient and effective workflow Teach preparation according to well-defined recipes and follow up and discuss ways of constantly improving the cuisine at the property Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management Offer assistance to employees regarding training, development, and growth
Impact Kitchen is always looking for enthusiastic, passionate, service-oriented managers to join our diverse team. If health and wellness is your passion, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! Read on to learn more about the Assistant Kitchen Manager opportunity here at Impact Kitchen. We look forward to adding your unique energy to our team and helping us make a positive Impact Everyday! OVERVIEW OF POSITION The role of the Assistant Kitchen Manager (AKM) is to support the location Kitchen Manager in running all aspects of the kitchen operations. As an Assistant Kitchen Manager you will role model Impact Kitchen's brand and values, maintain all of the restaurant's assets, a profitable business by being a role model for Impact Kitchen's brand and values. The AKM is to generate excellent staff culture and ensure high guest satisfaction. This role works closely with the Kitchen Manager in areas of people, equipment, cost of goods (COGS), cleanliness and excellent food execution. The AKM reports to: Kitchen Manager (KM) ESSENTIAL DUTIES Daily: Run the kitchen, role model standards, dress code and operating practices Coach staff, spending time in each station Set the tone, and participate when possible, in the staff shift briefings Drive systems and standards on the concept through role modelling constantly and spot-checking procedures Garde Manger Quality control Accountable for supporting standards of cleanliness, timing, uniform, grooming, organization, production, food quality and consistency Accurately orders and maintains inventory of all food products and monitors daily prep production of food Has knowledge and skill to train all kitchen positions, systems and use of equipment Ensures a high level of cleanliness and repair of the kitchen by supervising kitchen cleaning Manages daily labour costs in accordance with an approved schedule Understands the Catering sales process Daily systems check Handle staff relations, staff issues, employment standards and issue corrective action Responsible to bring to the KM's attention any serious disciplinary action including suspension, leaves and terminations. Weekly: Understands COGs reporting, action planning and communication to the team to decrease variances Accurately inventories food, proper "first-in-first-out" (FIFO) rotation practices Follow up with all action plans or initiatives around financial goals, people development and guest satisfaction. Supports achievement of budgets in the areas of food cost, labour cost and operation supplies cost Actively monitors all staff training Reviews Repair & Maintenance (R&M) and Health and Safety items in the restaurant Weekly one-on-one meeting with Kitchen Manager Establish and review par levels for prep, ordering and put in place action planning Waste log review, costing and action planning Monthly: Supports a monthly BOH action plan that ties into the restaurant's annual business plan Understands and supports Health and Safety, R&M and equipment audit Actively involved in new kitchen staff training Support Culture events with staff planning Actively participates in all menu launches Always: Brand ambassador of Impact Kitchen at all times Qualified in all aspects of Back of the House leadership WHY WORK AT IMPACT? Grow with us! As Impact Kitchen grows there will be new leadership opportunities, including salaried positions. We always look to promote from within, providing mentorship and development along the way. Calling all team players! We value all of our employees and recognize that we can accomplish so much more when we work together. Health & Wellness Joining the Impact Kitchen team provides you with opportunities to learn more about nutrition, health, and wellness. Make an Impact - Impact Kitchen provides meaningful employment, from our nutritionally based menu and food philosophy, the mission and values that guide all aspects of the business, to our drive to continually find new ways to serve our community. Team Perks include: Competitive Compensation $47,000 - $51,000 + Annual Bonus Opportunity up to $5000 Paid Vacation Paid Sick Days Industry leading work life balance Health benefits program offered at the end of 3 month probationary period Monthly Meal Stipend and 50% Discount on Impact brand purchases Impact Kitchen is proud to be an equal-opportunity employer, fostering diversity and inclusion. At Impact Kitchen, we value everyone's unique contributions. Join us in creating a workplace where talent knows no boundaries. IND123 Siv8KNijao
Mar 24, 2024
Full time
Impact Kitchen is always looking for enthusiastic, passionate, service-oriented managers to join our diverse team. If health and wellness is your passion, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! Read on to learn more about the Assistant Kitchen Manager opportunity here at Impact Kitchen. We look forward to adding your unique energy to our team and helping us make a positive Impact Everyday! OVERVIEW OF POSITION The role of the Assistant Kitchen Manager (AKM) is to support the location Kitchen Manager in running all aspects of the kitchen operations. As an Assistant Kitchen Manager you will role model Impact Kitchen's brand and values, maintain all of the restaurant's assets, a profitable business by being a role model for Impact Kitchen's brand and values. The AKM is to generate excellent staff culture and ensure high guest satisfaction. This role works closely with the Kitchen Manager in areas of people, equipment, cost of goods (COGS), cleanliness and excellent food execution. The AKM reports to: Kitchen Manager (KM) ESSENTIAL DUTIES Daily: Run the kitchen, role model standards, dress code and operating practices Coach staff, spending time in each station Set the tone, and participate when possible, in the staff shift briefings Drive systems and standards on the concept through role modelling constantly and spot-checking procedures Garde Manger Quality control Accountable for supporting standards of cleanliness, timing, uniform, grooming, organization, production, food quality and consistency Accurately orders and maintains inventory of all food products and monitors daily prep production of food Has knowledge and skill to train all kitchen positions, systems and use of equipment Ensures a high level of cleanliness and repair of the kitchen by supervising kitchen cleaning Manages daily labour costs in accordance with an approved schedule Understands the Catering sales process Daily systems check Handle staff relations, staff issues, employment standards and issue corrective action Responsible to bring to the KM's attention any serious disciplinary action including suspension, leaves and terminations. Weekly: Understands COGs reporting, action planning and communication to the team to decrease variances Accurately inventories food, proper "first-in-first-out" (FIFO) rotation practices Follow up with all action plans or initiatives around financial goals, people development and guest satisfaction. Supports achievement of budgets in the areas of food cost, labour cost and operation supplies cost Actively monitors all staff training Reviews Repair & Maintenance (R&M) and Health and Safety items in the restaurant Weekly one-on-one meeting with Kitchen Manager Establish and review par levels for prep, ordering and put in place action planning Waste log review, costing and action planning Monthly: Supports a monthly BOH action plan that ties into the restaurant's annual business plan Understands and supports Health and Safety, R&M and equipment audit Actively involved in new kitchen staff training Support Culture events with staff planning Actively participates in all menu launches Always: Brand ambassador of Impact Kitchen at all times Qualified in all aspects of Back of the House leadership WHY WORK AT IMPACT? Grow with us! As Impact Kitchen grows there will be new leadership opportunities, including salaried positions. We always look to promote from within, providing mentorship and development along the way. Calling all team players! We value all of our employees and recognize that we can accomplish so much more when we work together. Health & Wellness Joining the Impact Kitchen team provides you with opportunities to learn more about nutrition, health, and wellness. Make an Impact - Impact Kitchen provides meaningful employment, from our nutritionally based menu and food philosophy, the mission and values that guide all aspects of the business, to our drive to continually find new ways to serve our community. Team Perks include: Competitive Compensation $47,000 - $51,000 + Annual Bonus Opportunity up to $5000 Paid Vacation Paid Sick Days Industry leading work life balance Health benefits program offered at the end of 3 month probationary period Monthly Meal Stipend and 50% Discount on Impact brand purchases Impact Kitchen is proud to be an equal-opportunity employer, fostering diversity and inclusion. At Impact Kitchen, we value everyone's unique contributions. Join us in creating a workplace where talent knows no boundaries. IND123 Siv8KNijao
Restaurant Kitchen Manager - starting at $55,000 to $67,100+ per year Red Robin At Red Robin we've been serving up awesome American food and bottomless fun for over 50 years! Every day we strive to be the most loved restaurant brand in the communities we serve. We believe that living our values of Integrity, Fun, Unbridled Hospitality, and High-Performance will result in all of us Winning Together. Here we create memorable moments connecting family, friends, and fun. Here we serve gourmet burgers better than anyone else. Here you're empowered to do whatever it takes to create a smile. We treat our own with the same care that we treat our Guests. We are the place that feels like coming home. YUMMM! Kitchen Manager Introducing our Kitchen Manager, the driver of serving irresistibly craveable food! Responsible for ensuring seamless day-to-day kitchen operations, with an unwavering commitment to excellence. As a brand ambassador, you uphold our company's standards, crafting an unparalleled experience for Guests through scratch cooking, unique artisanal American food, and gourmet burgers! Our Kitchen Manager fosters a culture that continuously strives for improvement and embraces a better for being here mentality! Burger Benefits: Flexible work schedules Paid time off Comprehensive training program Share in the financial success of your restaurant with an achievable, regularly paid bonus program 401k savings plan plus a company match with immediate vesting Health, vision, and dental insurance plans Referral bonuses for bringing new members to our team Free shift meal and 50% discount on Red Robin food for your family Awesome discounts on great things like computers, cell phone plans, event tickets (concerts, sports, events, etc.) and more! Closed on Thanksgiving and Christmas! What You'll Do: Lead the Team Foster a positive and collaborative work environment. Take ownership of specific BOH operations, driving success in designated areas delegated to you by the Managing Partner. Continuously learn and passionately share Red Robin standards and culture with all team members. Run It like You Own It Drive continuous learning and growth opportunities for the team. Excel at leading and supervising all BOH and FOH functions. Ensure smooth flow of food - from ordering, receiving and storage to cooking, holding, cooling, and reheating products. Assist in hiring, onboarding, and developing new team members Execute successful shifts while planning meal and rest periods, putting aces in place, and reaching labor goals. Monitor catering orders support team members as they prepare those orders. Unbridled Hospitality Represent the brand as a passionate ambassador in the community by partnering with Managing Partner and management team to support Local Restaurant Marketing (LRM) initiatives and community outreach. Prioritize guest satisfaction and handle concerns professionally. Deliver on brand promise by upholding all Red Robin hospitality standards. Have a 360-view mindset to help anticipate where additional support is needed. Delivering up Awesome American Food Ensure compliance with all food safety and security procedures. Responsible for timely completion of preventive maintenance and repairs while staying within set monthly budget by using approved vendors. Hold team and self-accountable for proper food handling and proper execution. Hold team accountable to our recipe standards. Ensure proper knowledge of food allergens. Qualifications: Required Must be 21 years of age 2 years of management experience Open Availability (including but not limited to nights, weekends, holidays) Reliable transportation Able to obtain required certifications/permits as required by state/local law Working knowledge in Microsoft Excel, Outlook, Word, etc. Preferred Knowledgeable of local and State health codes Experience with Workday, Aloha, NBO, and Hot schedules Restaurant kitchen experience P&L knowledge Physical Requirements: Lifting to 10lbs frequently and up to 50lbs occasionally; Lifting overhead frequently. Color and depth perception required for vision. Needs both near and far vision. Twists and reaches regularly. Grasps objects to move or manipulate them frequently. Stand and walk constantly. Listen to and comprehend Team Members and guests over background and equipment noise. Frequent hand washing required. Exposure to cleaning chemicals, heat and a/c, and freezer. Expect to work with computers, iPad technology for inventory, calculators, copy machines, printers, desk supplies, cash drawers, food products and cooking equipment. Must wear personal protective equipment as required by Red Robin and or mandated by local Health and Safety Departments. Red Robin is an Equal Opportunity & E-Verify Employer
Mar 23, 2024
Full time
Restaurant Kitchen Manager - starting at $55,000 to $67,100+ per year Red Robin At Red Robin we've been serving up awesome American food and bottomless fun for over 50 years! Every day we strive to be the most loved restaurant brand in the communities we serve. We believe that living our values of Integrity, Fun, Unbridled Hospitality, and High-Performance will result in all of us Winning Together. Here we create memorable moments connecting family, friends, and fun. Here we serve gourmet burgers better than anyone else. Here you're empowered to do whatever it takes to create a smile. We treat our own with the same care that we treat our Guests. We are the place that feels like coming home. YUMMM! Kitchen Manager Introducing our Kitchen Manager, the driver of serving irresistibly craveable food! Responsible for ensuring seamless day-to-day kitchen operations, with an unwavering commitment to excellence. As a brand ambassador, you uphold our company's standards, crafting an unparalleled experience for Guests through scratch cooking, unique artisanal American food, and gourmet burgers! Our Kitchen Manager fosters a culture that continuously strives for improvement and embraces a better for being here mentality! Burger Benefits: Flexible work schedules Paid time off Comprehensive training program Share in the financial success of your restaurant with an achievable, regularly paid bonus program 401k savings plan plus a company match with immediate vesting Health, vision, and dental insurance plans Referral bonuses for bringing new members to our team Free shift meal and 50% discount on Red Robin food for your family Awesome discounts on great things like computers, cell phone plans, event tickets (concerts, sports, events, etc.) and more! Closed on Thanksgiving and Christmas! What You'll Do: Lead the Team Foster a positive and collaborative work environment. Take ownership of specific BOH operations, driving success in designated areas delegated to you by the Managing Partner. Continuously learn and passionately share Red Robin standards and culture with all team members. Run It like You Own It Drive continuous learning and growth opportunities for the team. Excel at leading and supervising all BOH and FOH functions. Ensure smooth flow of food - from ordering, receiving and storage to cooking, holding, cooling, and reheating products. Assist in hiring, onboarding, and developing new team members Execute successful shifts while planning meal and rest periods, putting aces in place, and reaching labor goals. Monitor catering orders support team members as they prepare those orders. Unbridled Hospitality Represent the brand as a passionate ambassador in the community by partnering with Managing Partner and management team to support Local Restaurant Marketing (LRM) initiatives and community outreach. Prioritize guest satisfaction and handle concerns professionally. Deliver on brand promise by upholding all Red Robin hospitality standards. Have a 360-view mindset to help anticipate where additional support is needed. Delivering up Awesome American Food Ensure compliance with all food safety and security procedures. Responsible for timely completion of preventive maintenance and repairs while staying within set monthly budget by using approved vendors. Hold team and self-accountable for proper food handling and proper execution. Hold team accountable to our recipe standards. Ensure proper knowledge of food allergens. Qualifications: Required Must be 21 years of age 2 years of management experience Open Availability (including but not limited to nights, weekends, holidays) Reliable transportation Able to obtain required certifications/permits as required by state/local law Working knowledge in Microsoft Excel, Outlook, Word, etc. Preferred Knowledgeable of local and State health codes Experience with Workday, Aloha, NBO, and Hot schedules Restaurant kitchen experience P&L knowledge Physical Requirements: Lifting to 10lbs frequently and up to 50lbs occasionally; Lifting overhead frequently. Color and depth perception required for vision. Needs both near and far vision. Twists and reaches regularly. Grasps objects to move or manipulate them frequently. Stand and walk constantly. Listen to and comprehend Team Members and guests over background and equipment noise. Frequent hand washing required. Exposure to cleaning chemicals, heat and a/c, and freezer. Expect to work with computers, iPad technology for inventory, calculators, copy machines, printers, desk supplies, cash drawers, food products and cooking equipment. Must wear personal protective equipment as required by Red Robin and or mandated by local Health and Safety Departments. Red Robin is an Equal Opportunity & E-Verify Employer
Location Cedar Lake's Food Court (2059) Description POSITION SUMMARY JOB DESCRIPTION: Responsible for maintaining quality food preparation and service to guests and employees during his/her assigned shift ESSENTIAL FUNCTIONS RESPONSIBILITIES: Has the ability to perform all functions of supervised positions. Trains kitchen employees in all aspects of food preparation and presentation according to food & beverage department specifications. Maintains the highest possible sanitation standards to prevent food borne illness to guests and employees. Maintains schedules and working organization of all employees in the kitchen areas Able to work all stations effectively Maintains knowledge of the location of all products associated with the food service operations and general knowledge of the stocking and ordering process Maintains proper documentation of all incidents, injuries, attendance, shortages, service issues, menu changes and communicate to other supervisors and management staff Interfaces with dining room staff to ensure effective guest service at all times Understands and performs proper delegation effectively with all supporting staff members to ensure that all assigned duties are completed in an efficient and timely manner. Conducts daily inspections of all food service areas Maintains knowledge of all events in the property as a whole. Attends and/or facilitates all mandatory meetings and training. Maintains confidentiality at all times. Is sensitive to Native American Culture. Operates within the parameters of the Leech Lake Gaming Human Resource Policy, Departmental Policy Manual and all Tribal Internal Controls (TICs), and all other applicable regulations. Secures the assets of Leech Lake Gaming and the Leech Lake Band of Ojibwe. Performs other duties as assigned. Position Requirements KNOWLEDGE, SKILLS, AND ABILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. POSITION REQUIREMENTS: Knowledge of food quality standards Buffet, full service, catering and room service experience Excellent communication skills Ability to work independently. Working knowledge of food service equipment and utensils. Knowledge of federal and state sanitation guidelines. PHYSICAL REQUIREMENTS: Physically capable of remaining on feet for long periods of time. Subject to internal working conditions, including a smoking environment. Must be able to lift up to 50 lbs. EDUCATION AND SKILLS Education Required: High School Diploma or General Education Equivalency (GED) Education Preferred: Culinary coursework Experience: Minimum of two years of supervisory experience in a professional kitchen environment Computer Skills: basic computer experience Certificates & Licenses: Must meet Tribal/State compact licensing requirements, pass criminal background check and submit to drug testing. About the Organization Leech Lake Gaming is a growing enterprise and a leader in the area of employment with unsurpassed benefits. Our high energy, high volume atmosphere offers a fun and exciting working environment. In addition we have the ability to provide flexible scheduling as we are a 24/7 company. We look forward to you joining the team! Grade 8 Shift Various Shifts KEY Status Non-Key Position Hiring Manager: Shawn Pemberton Salary $35,880 - $48,110 This position is currently accepting applications.
Mar 22, 2024
Full time
Location Cedar Lake's Food Court (2059) Description POSITION SUMMARY JOB DESCRIPTION: Responsible for maintaining quality food preparation and service to guests and employees during his/her assigned shift ESSENTIAL FUNCTIONS RESPONSIBILITIES: Has the ability to perform all functions of supervised positions. Trains kitchen employees in all aspects of food preparation and presentation according to food & beverage department specifications. Maintains the highest possible sanitation standards to prevent food borne illness to guests and employees. Maintains schedules and working organization of all employees in the kitchen areas Able to work all stations effectively Maintains knowledge of the location of all products associated with the food service operations and general knowledge of the stocking and ordering process Maintains proper documentation of all incidents, injuries, attendance, shortages, service issues, menu changes and communicate to other supervisors and management staff Interfaces with dining room staff to ensure effective guest service at all times Understands and performs proper delegation effectively with all supporting staff members to ensure that all assigned duties are completed in an efficient and timely manner. Conducts daily inspections of all food service areas Maintains knowledge of all events in the property as a whole. Attends and/or facilitates all mandatory meetings and training. Maintains confidentiality at all times. Is sensitive to Native American Culture. Operates within the parameters of the Leech Lake Gaming Human Resource Policy, Departmental Policy Manual and all Tribal Internal Controls (TICs), and all other applicable regulations. Secures the assets of Leech Lake Gaming and the Leech Lake Band of Ojibwe. Performs other duties as assigned. Position Requirements KNOWLEDGE, SKILLS, AND ABILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. POSITION REQUIREMENTS: Knowledge of food quality standards Buffet, full service, catering and room service experience Excellent communication skills Ability to work independently. Working knowledge of food service equipment and utensils. Knowledge of federal and state sanitation guidelines. PHYSICAL REQUIREMENTS: Physically capable of remaining on feet for long periods of time. Subject to internal working conditions, including a smoking environment. Must be able to lift up to 50 lbs. EDUCATION AND SKILLS Education Required: High School Diploma or General Education Equivalency (GED) Education Preferred: Culinary coursework Experience: Minimum of two years of supervisory experience in a professional kitchen environment Computer Skills: basic computer experience Certificates & Licenses: Must meet Tribal/State compact licensing requirements, pass criminal background check and submit to drug testing. About the Organization Leech Lake Gaming is a growing enterprise and a leader in the area of employment with unsurpassed benefits. Our high energy, high volume atmosphere offers a fun and exciting working environment. In addition we have the ability to provide flexible scheduling as we are a 24/7 company. We look forward to you joining the team! Grade 8 Shift Various Shifts KEY Status Non-Key Position Hiring Manager: Shawn Pemberton Salary $35,880 - $48,110 This position is currently accepting applications.
Market of Choice is now hiring full-time production workers to join our Central Kitchen! Entry-level hourly production teammate positions start at $15/hr and go up to $18/hr depending on experience, with excellent opportunity for growth into leadership and highly-skilled positions. Production Workers fill store orders by supplying our various locations with soups, salads, marinades, sauces, spice kits, charcuterie, and more! Applicants should be able to follow standard recipes and procedures, as well as food safety programs. Previous work experience is preferred but is not required - we provide on-site training! DESCRIPTION Market of Choice is a growing, local company with excellent benefits and opportunity for growth. Our company offers a benefits package that includes health, dental, and vision insurance, competitive wages and a matching 401(k) retirement plan. DUTIES We are looking for a friendly team player to join our crew! This is a unique opportunity to be part of a tight-knit team atmosphere that is creative, fast-paced and fueled by our passion for quality and our commitment to exceptional food. As a Production Worker, you will report to the Catering Manager and some of your responsibilities will include: DUTIES Consulting with your team lead on a daily basis to ensure that the timing of orders and production schedules are coordinated Production of sandwiches, salads, soup, and dips for the hot and cold cases Correctly packaging and labeling products in time for delivery Assisting with ordering and maintaining the inventory of fresh, frozen, and sundry products for use in the department Training new kitchen workers and assistants Controlling for quality of product and potential allergens Maintain positive relations with customers, vendors, and employees Maintain Health and Safety sanitation requirements Have a current Food Handler's Card (or be willing to obtain one prior to employment) QUALIFICATIONS Applicants should be available to work any shift including weekends. The ideal candidate will be at least 18 years of age. COMMITMENT TO DIVERSITY A diverse community and workplace benefits us all. Market of Choice is committed to recruiting, hiring and promoting qualified applicants as well as giving people of all backgrounds an opportunity to work and contribute to our company and community. We uphold our tradition of valuing our employees by providing equal opportunities to all applicants.
Mar 19, 2024
Full time
Market of Choice is now hiring full-time production workers to join our Central Kitchen! Entry-level hourly production teammate positions start at $15/hr and go up to $18/hr depending on experience, with excellent opportunity for growth into leadership and highly-skilled positions. Production Workers fill store orders by supplying our various locations with soups, salads, marinades, sauces, spice kits, charcuterie, and more! Applicants should be able to follow standard recipes and procedures, as well as food safety programs. Previous work experience is preferred but is not required - we provide on-site training! DESCRIPTION Market of Choice is a growing, local company with excellent benefits and opportunity for growth. Our company offers a benefits package that includes health, dental, and vision insurance, competitive wages and a matching 401(k) retirement plan. DUTIES We are looking for a friendly team player to join our crew! This is a unique opportunity to be part of a tight-knit team atmosphere that is creative, fast-paced and fueled by our passion for quality and our commitment to exceptional food. As a Production Worker, you will report to the Catering Manager and some of your responsibilities will include: DUTIES Consulting with your team lead on a daily basis to ensure that the timing of orders and production schedules are coordinated Production of sandwiches, salads, soup, and dips for the hot and cold cases Correctly packaging and labeling products in time for delivery Assisting with ordering and maintaining the inventory of fresh, frozen, and sundry products for use in the department Training new kitchen workers and assistants Controlling for quality of product and potential allergens Maintain positive relations with customers, vendors, and employees Maintain Health and Safety sanitation requirements Have a current Food Handler's Card (or be willing to obtain one prior to employment) QUALIFICATIONS Applicants should be available to work any shift including weekends. The ideal candidate will be at least 18 years of age. COMMITMENT TO DIVERSITY A diverse community and workplace benefits us all. Market of Choice is committed to recruiting, hiring and promoting qualified applicants as well as giving people of all backgrounds an opportunity to work and contribute to our company and community. We uphold our tradition of valuing our employees by providing equal opportunities to all applicants.
'This job posting is for a position in a restaurant owned and operated by an independent franchisee, not Jack in the Box Inc. This means the independent franchisee, and not Jack in the Box Inc. will be your employer if you are hired. The independent franchisee is responsible for all employment related matters in the restaurant including, among other things, setting any requirements for this job and all decisions concerning hiring, firing, discipline, wages, supervision, staffing and scheduling.' Restaurant Team Lead is the first-line operational supervisor, for training and leading team members in consistently delivering a "WOW" guest experience, including ensuring food quality/safety, executing on the components of the guest service puzzle, maintaining restaurant cleanliness, and ensuring compliance with all JIB procedures and standards, the Service Profit Chain (SPC) and Brand Promise. Regular and prompt attendance is required for this position. Restaurant Team Lead is generally a full time or part time opportunity. Prior experience in one or more of the following roles is highly desirable: shift lead, team lead, supervisor, restaurant assistant manager, catering manager, kitchen manager. Restaurant Team Lead Key Responsibilities: Internal Service External Service Higher Profits Fostering the Culture Workstation Operation Food Quality/Safety Training/Coaching Guest Focus Business Management
Mar 14, 2024
Full time
'This job posting is for a position in a restaurant owned and operated by an independent franchisee, not Jack in the Box Inc. This means the independent franchisee, and not Jack in the Box Inc. will be your employer if you are hired. The independent franchisee is responsible for all employment related matters in the restaurant including, among other things, setting any requirements for this job and all decisions concerning hiring, firing, discipline, wages, supervision, staffing and scheduling.' Restaurant Team Lead is the first-line operational supervisor, for training and leading team members in consistently delivering a "WOW" guest experience, including ensuring food quality/safety, executing on the components of the guest service puzzle, maintaining restaurant cleanliness, and ensuring compliance with all JIB procedures and standards, the Service Profit Chain (SPC) and Brand Promise. Regular and prompt attendance is required for this position. Restaurant Team Lead is generally a full time or part time opportunity. Prior experience in one or more of the following roles is highly desirable: shift lead, team lead, supervisor, restaurant assistant manager, catering manager, kitchen manager. Restaurant Team Lead Key Responsibilities: Internal Service External Service Higher Profits Fostering the Culture Workstation Operation Food Quality/Safety Training/Coaching Guest Focus Business Management
Tillamook County Creamery Association
Tillamook, Oregon
Restaurant and Catering Chef Come join the Tillamook Team where our philosophy is "Do Right By Every Bite." As an independent farmer-owned cooperative, we have been guided by good, honest values since 1909. We believe in putting quality over profit, natural over artificial, and that hard work can never be outsmarted. We're taking a stand for real food, because everyone deserves better. We invite members of all diverse communities to join our workforce. At Tillamook, we believe that inclusion and diversity are central to our cultural strategy. In order to achieve our growth ambition and compete and win in the marketplace, we believe we make better decisions and build stronger teams when we invite and rely on diverse perspectives, thoughts, backgrounds and cultures into our work and to fuel our innovation and growth. To us this means creating a climate of inclusion where all employees feel valued and a sense of belonging. We believe this will make us a better consumer brand and employer. About you: What does real food mean to you? Is your favorite dish a cheesy casserole? Perhaps a decadent and indulgent ice cream? Either way, your identification with food is important to us. People who fit well here at Tillamook have a commitment to quality in everything they do. Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. About us: Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. We live by these shared values: We are Good Stewards, We believe in Uncompromising Quality, We work as One Team, We Play to Win, and We Genuinely Care for each other. What you will do: The Creamery Restaurant and Catering Chef is responsible for the kitchen operations of the Tillamook Creamery Visitor Center. With approximately 1 million visitors per year, the Tillamook Creamery is one of Oregon's top tourist attractions and is the focal point of the iconic Tillamook brand. As a signature experience to the Visitor Center, the Restaurant and Catering Chef is responsible for ensuring the brand is well represented through the culinary offerings of the restaurant and event catering of the Creamery. In addition, this role is charged with implementing business strategies to enable current goals that bring the brand to life through the menus offered at the Creamery in partnership with the TCCA Corporate Executive Chef. They are responsible for financial goals and oversee product ordering, inventory management, menu costing and pricing for the Creamery kitchens. The Restaurant and Catering Chef motivates and coaches her/his team to provide well-presented, delicious, and brand-elevating culinary dishes consistently to every guest as well as optimizing ticket times and ensuring an efficient back of house operation. The Restaurant and Catering Chef must ensure that Tillamook's 5 shared values are integrated into daily lives at work, fostering a culture of inclusion, creating space for each and every employee to feel a sense of belonging and can contribute to their fullest potential. Management Responsibilities include but not limited to the following: Holding employees accountable for performing their daily duties and demonstrating appropriate workplace behaviors; providing continuous feedback, coaching, and timely effective discipline when necessary; evaluating, monitoring and providing regular feedback on employees' performance; holding effective, regular, team meetings; demonstrating financial responsibility by protecting the employers' financial interests; and serving as role model by demonstrating professionalism, honesty, integrity, ethical behavior and living our company values. Here's a day in the life: • Direct and oversee the daily operations of the Tillamook Creamery kitchens. • Responsible for menu development and deployment (to be approved by the TCCA Corp Exec Chef). • Responsible for systems that manage inventory and purchasing supplies, cost control, and sanitation. • Work with Food Service Managers to manage the kitchen staff in the day-to-day performance of their jobs, including hiring, training, developing, and the retention of employees. • Work with Food Service Managers to supervise kitchen staff and ensure service runs smoothly. • Ensure that quality and cost standards are consistently maintained. • Ensure that quality culinary dishes are served on schedule and see that any problems that arise are rectified. • Analyze food sales to maintain food production and inventories accordingly. • Ensure that food and facilities meet all governmental regulations. • Oversee and ensure that all food is prepared to specifications in presentation and recipe. Responsible for approving all prepared food items that leave the kitchen. • Select, create, and modify menus and recipes as needed so that they remain viable. • Oversee and work on the line to support, observe, train and direct staff during service, depending on the number of staff in the kitchen. • Standardize production recipes and standards to ensure consistent quality. • Effectively develop menus - including costing, allergy guides, and training manuals, recipe cards, and prep sheets. • Utilizing financial acumen skills, maintain ownership of business results, implementing strategies as appropriate to maximize business results. Keep stakeholders informed. • Ensure goals are tracked and objectives are met. • Ensure the guest experience and culinary offerings are in alignment with brand standards. • Trains staff to provide a consistent guest experience through friendly, knowledgeable, and efficient service utilizing TCCA's Creamery guidelines. • Lead through TCCA values to provide a safe and respectful environment for employees, guests, and vendors. • Efficiently manage and utilize resources. • Exercise independent judgement and critical thinking skills regularly, bringing well-considered, data-driven recommendations to leadership. • Work collaboratively, celebrate employee wins, provide regular recognition, and encourage recognition of success by all team members. • Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced. • Assign food preparation and line duties to the kitchen staff. • Develop seasonal catering menus, with the TCCA Corp Executive Chef, that are brand elevating, profitable and desirable. • Train culinary teams on executing catering menus. Work with the FOH team on presentation and service of catering menus. • Create custom menus and options for VIP guests and large groups. • Oversee and ensure that food safety and Health Department satiation requirements are always maintained. • Maintain food cost and budgetary guidelines while possessing and understanding of food costing formulas and yield percentages. • Estimate food consumption and requisition or purchase food. • Ensure proper equipment operations/maintenance. • Ensure company systems (temperature logs, maintenance logs, sanitation logs) are maintained and accurate. • Accurately track and report kitchen expenses. • Build professional and respectful working relationships with other TCCA departments including but not limited to People & Culture, Finance, Site Maintenance, and other Creamery departments. • Manage and oversee the relationship with food vendors. • Confront and resolve difficult situations in a proactive, objective, professional, and solution-oriented manner. Knowledge, skills, and abilities: • 5 years kitchen restaurant experience required. • 3 years of supervisor or management experience required. • Food preparation, grill work and catering experience required. • Demonstrated ability to effectively develop menus - including costing, allergy guides, and training manuals. • Demonstrated ability to effectively prioritize and time manage. • Possess the ability to read, write, and interpret reports. • Excellent written and verbal communication skills. • Demonstrated intermediate computer literacy with knowledge of Microsoft Word, Outlook, and Excel, SharePoint, and POS systems. • Food Handlers permit required. • Manager ServeSafe certification required. • Ability to pass a Motor Vehicle Report • OLCC license required. Industry leading benefit and reward programs: We offer outstanding benefits to our employees. For more information, please visit the careers page: We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging. We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success. We are seeking talent from a wide range of diversity, perspectives and backgrounds to join our exceptional organization and help us build our future. Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. Tillamook is an equal opportunity employer and does not discriminate on the basis of race, national origin/ ancestry status, marital status, gender, sexual orientation, protected veteran status, disability, age or any other status protected by federal, state or local law.
Mar 12, 2024
Full time
Restaurant and Catering Chef Come join the Tillamook Team where our philosophy is "Do Right By Every Bite." As an independent farmer-owned cooperative, we have been guided by good, honest values since 1909. We believe in putting quality over profit, natural over artificial, and that hard work can never be outsmarted. We're taking a stand for real food, because everyone deserves better. We invite members of all diverse communities to join our workforce. At Tillamook, we believe that inclusion and diversity are central to our cultural strategy. In order to achieve our growth ambition and compete and win in the marketplace, we believe we make better decisions and build stronger teams when we invite and rely on diverse perspectives, thoughts, backgrounds and cultures into our work and to fuel our innovation and growth. To us this means creating a climate of inclusion where all employees feel valued and a sense of belonging. We believe this will make us a better consumer brand and employer. About you: What does real food mean to you? Is your favorite dish a cheesy casserole? Perhaps a decadent and indulgent ice cream? Either way, your identification with food is important to us. People who fit well here at Tillamook have a commitment to quality in everything they do. Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. About us: Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. We live by these shared values: We are Good Stewards, We believe in Uncompromising Quality, We work as One Team, We Play to Win, and We Genuinely Care for each other. What you will do: The Creamery Restaurant and Catering Chef is responsible for the kitchen operations of the Tillamook Creamery Visitor Center. With approximately 1 million visitors per year, the Tillamook Creamery is one of Oregon's top tourist attractions and is the focal point of the iconic Tillamook brand. As a signature experience to the Visitor Center, the Restaurant and Catering Chef is responsible for ensuring the brand is well represented through the culinary offerings of the restaurant and event catering of the Creamery. In addition, this role is charged with implementing business strategies to enable current goals that bring the brand to life through the menus offered at the Creamery in partnership with the TCCA Corporate Executive Chef. They are responsible for financial goals and oversee product ordering, inventory management, menu costing and pricing for the Creamery kitchens. The Restaurant and Catering Chef motivates and coaches her/his team to provide well-presented, delicious, and brand-elevating culinary dishes consistently to every guest as well as optimizing ticket times and ensuring an efficient back of house operation. The Restaurant and Catering Chef must ensure that Tillamook's 5 shared values are integrated into daily lives at work, fostering a culture of inclusion, creating space for each and every employee to feel a sense of belonging and can contribute to their fullest potential. Management Responsibilities include but not limited to the following: Holding employees accountable for performing their daily duties and demonstrating appropriate workplace behaviors; providing continuous feedback, coaching, and timely effective discipline when necessary; evaluating, monitoring and providing regular feedback on employees' performance; holding effective, regular, team meetings; demonstrating financial responsibility by protecting the employers' financial interests; and serving as role model by demonstrating professionalism, honesty, integrity, ethical behavior and living our company values. Here's a day in the life: • Direct and oversee the daily operations of the Tillamook Creamery kitchens. • Responsible for menu development and deployment (to be approved by the TCCA Corp Exec Chef). • Responsible for systems that manage inventory and purchasing supplies, cost control, and sanitation. • Work with Food Service Managers to manage the kitchen staff in the day-to-day performance of their jobs, including hiring, training, developing, and the retention of employees. • Work with Food Service Managers to supervise kitchen staff and ensure service runs smoothly. • Ensure that quality and cost standards are consistently maintained. • Ensure that quality culinary dishes are served on schedule and see that any problems that arise are rectified. • Analyze food sales to maintain food production and inventories accordingly. • Ensure that food and facilities meet all governmental regulations. • Oversee and ensure that all food is prepared to specifications in presentation and recipe. Responsible for approving all prepared food items that leave the kitchen. • Select, create, and modify menus and recipes as needed so that they remain viable. • Oversee and work on the line to support, observe, train and direct staff during service, depending on the number of staff in the kitchen. • Standardize production recipes and standards to ensure consistent quality. • Effectively develop menus - including costing, allergy guides, and training manuals, recipe cards, and prep sheets. • Utilizing financial acumen skills, maintain ownership of business results, implementing strategies as appropriate to maximize business results. Keep stakeholders informed. • Ensure goals are tracked and objectives are met. • Ensure the guest experience and culinary offerings are in alignment with brand standards. • Trains staff to provide a consistent guest experience through friendly, knowledgeable, and efficient service utilizing TCCA's Creamery guidelines. • Lead through TCCA values to provide a safe and respectful environment for employees, guests, and vendors. • Efficiently manage and utilize resources. • Exercise independent judgement and critical thinking skills regularly, bringing well-considered, data-driven recommendations to leadership. • Work collaboratively, celebrate employee wins, provide regular recognition, and encourage recognition of success by all team members. • Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced. • Assign food preparation and line duties to the kitchen staff. • Develop seasonal catering menus, with the TCCA Corp Executive Chef, that are brand elevating, profitable and desirable. • Train culinary teams on executing catering menus. Work with the FOH team on presentation and service of catering menus. • Create custom menus and options for VIP guests and large groups. • Oversee and ensure that food safety and Health Department satiation requirements are always maintained. • Maintain food cost and budgetary guidelines while possessing and understanding of food costing formulas and yield percentages. • Estimate food consumption and requisition or purchase food. • Ensure proper equipment operations/maintenance. • Ensure company systems (temperature logs, maintenance logs, sanitation logs) are maintained and accurate. • Accurately track and report kitchen expenses. • Build professional and respectful working relationships with other TCCA departments including but not limited to People & Culture, Finance, Site Maintenance, and other Creamery departments. • Manage and oversee the relationship with food vendors. • Confront and resolve difficult situations in a proactive, objective, professional, and solution-oriented manner. Knowledge, skills, and abilities: • 5 years kitchen restaurant experience required. • 3 years of supervisor or management experience required. • Food preparation, grill work and catering experience required. • Demonstrated ability to effectively develop menus - including costing, allergy guides, and training manuals. • Demonstrated ability to effectively prioritize and time manage. • Possess the ability to read, write, and interpret reports. • Excellent written and verbal communication skills. • Demonstrated intermediate computer literacy with knowledge of Microsoft Word, Outlook, and Excel, SharePoint, and POS systems. • Food Handlers permit required. • Manager ServeSafe certification required. • Ability to pass a Motor Vehicle Report • OLCC license required. Industry leading benefit and reward programs: We offer outstanding benefits to our employees. For more information, please visit the careers page: We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging. We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success. We are seeking talent from a wide range of diversity, perspectives and backgrounds to join our exceptional organization and help us build our future. Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. Tillamook is an equal opportunity employer and does not discriminate on the basis of race, national origin/ ancestry status, marital status, gender, sexual orientation, protected veteran status, disability, age or any other status protected by federal, state or local law.
California Department of Education
Glendora, California
REQUIRED QUALIFICATIONS: Education and Experience: - Any combination equivalent to: a High School diploma or equivalent plus formal training in meal planning, nutrition, sanitation, business administration, cafeteria management, or related field; and four (4) years of experience in food service, two (2) years of which are as an institutional cook or food production team leader. Licenses and other Requirements: - Valid California Driver's License. - May require First-Aid/ CPR Certification. - Food Safety Manager Certificate. Knowledge of: - Institutional quantity food preparation and packaging methods, procedures, and service. - Food and meal production, production scheduling, catering, business record keeping, and kitchen sanitation. - Modern machines and equipment used in institutional cooking and service lines. - General nutrition, food values, food combinations, economical substitutions and menu planning. - Inspection techniques for visual appearance, temperature, and cleanliness. - Personal computers to access and record information. - Sufficient arithmetic skills to compute weights, measures, counts, and portions. - Sufficient reading skills to interpret menus, ingredient lists, and preparation instructions. - Sufficient human relations skill to convey specific work information and to achieve a harmonious work setting. - Oral and written communication skills. - Interpersonal skills using tact, patience and courtesy. - Principles of training and providing work direction. - Operation of a computer and assigned software. - Applicable laws, codes, regulations, policies and procedures. - Inventory practices and procedures including storage and rotation of perishable food. - Quality and portion control techniques. - Mathematic calculations and cashiering skills. - Proper lifting techniques. - Record-keeping and report preparation techniques. Ability to: - Train and provide work direction and guidance to assigned staff. - Independently maintain and monitor a kitchen environment. - Understand and follow Food Service policies, procedures, rules and regulations. - Orient and train food service staff and perform basic bookkeeping functions and complete mandated food service reports. - Read and understand written directions and recipes and to calculate weights and measurements. - Learn, understand and apply safety and sanitation regulations. - Reconcile daily money transactions and keep records. WORKING CONDITIONS: Work Environment: - Indoor Environment. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - General arm, hand, leg, and body coordination to use standard large kitchen equipment. - Physical ability to stand for extended periods of time, stoop and infrequently lift objects up to 50 lbs. - Handle hot material and work in an environment dominated by wide temperature extremes. - Sufficient hand coordination to use kitchen utensils and equipment and move and position hot materials. Hazards: - Handle sharp objections, machinery having moving parts, and extremely hot surfaces. PLEASE SUBMIT A COMPLETED APPLICATION ALONG WITH THE FOLLOWING: Letter of Introduction Letter(s) of Recommendation (Three current - within one year) Resume Comments and Other Information Notice to Applicants Email is the primary form of communication for this recruitment. Please monitor your email account, including your spam folder, on a regular basis for any related communication. SUMMARY: Under the direction of the Director of Nutrition Services, organize, lead, and participate in food preparation and service operations at a comprehensive high school or designated central kitchen location providing extended services to other locations and contracted schools; ensure adequate inventory of food and related items that match established menus, as well as food service records that comply with federal and state requirements. APPLICATION INSTRUCTIONS: Applicants must submit an application and provide a letter of introduction, three letters of recommendation (current within one year), and resume. Apply online at . RECRUITMENT SCHEDULE: Dates are subject to change Potential Exam Date: Week of March 25, 2024 Potential Panel Interview: Week of April 1, 2024 For more information about this position, go to the pdf file here
Mar 10, 2024
Full time
REQUIRED QUALIFICATIONS: Education and Experience: - Any combination equivalent to: a High School diploma or equivalent plus formal training in meal planning, nutrition, sanitation, business administration, cafeteria management, or related field; and four (4) years of experience in food service, two (2) years of which are as an institutional cook or food production team leader. Licenses and other Requirements: - Valid California Driver's License. - May require First-Aid/ CPR Certification. - Food Safety Manager Certificate. Knowledge of: - Institutional quantity food preparation and packaging methods, procedures, and service. - Food and meal production, production scheduling, catering, business record keeping, and kitchen sanitation. - Modern machines and equipment used in institutional cooking and service lines. - General nutrition, food values, food combinations, economical substitutions and menu planning. - Inspection techniques for visual appearance, temperature, and cleanliness. - Personal computers to access and record information. - Sufficient arithmetic skills to compute weights, measures, counts, and portions. - Sufficient reading skills to interpret menus, ingredient lists, and preparation instructions. - Sufficient human relations skill to convey specific work information and to achieve a harmonious work setting. - Oral and written communication skills. - Interpersonal skills using tact, patience and courtesy. - Principles of training and providing work direction. - Operation of a computer and assigned software. - Applicable laws, codes, regulations, policies and procedures. - Inventory practices and procedures including storage and rotation of perishable food. - Quality and portion control techniques. - Mathematic calculations and cashiering skills. - Proper lifting techniques. - Record-keeping and report preparation techniques. Ability to: - Train and provide work direction and guidance to assigned staff. - Independently maintain and monitor a kitchen environment. - Understand and follow Food Service policies, procedures, rules and regulations. - Orient and train food service staff and perform basic bookkeeping functions and complete mandated food service reports. - Read and understand written directions and recipes and to calculate weights and measurements. - Learn, understand and apply safety and sanitation regulations. - Reconcile daily money transactions and keep records. WORKING CONDITIONS: Work Environment: - Indoor Environment. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - General arm, hand, leg, and body coordination to use standard large kitchen equipment. - Physical ability to stand for extended periods of time, stoop and infrequently lift objects up to 50 lbs. - Handle hot material and work in an environment dominated by wide temperature extremes. - Sufficient hand coordination to use kitchen utensils and equipment and move and position hot materials. Hazards: - Handle sharp objections, machinery having moving parts, and extremely hot surfaces. PLEASE SUBMIT A COMPLETED APPLICATION ALONG WITH THE FOLLOWING: Letter of Introduction Letter(s) of Recommendation (Three current - within one year) Resume Comments and Other Information Notice to Applicants Email is the primary form of communication for this recruitment. Please monitor your email account, including your spam folder, on a regular basis for any related communication. SUMMARY: Under the direction of the Director of Nutrition Services, organize, lead, and participate in food preparation and service operations at a comprehensive high school or designated central kitchen location providing extended services to other locations and contracted schools; ensure adequate inventory of food and related items that match established menus, as well as food service records that comply with federal and state requirements. APPLICATION INSTRUCTIONS: Applicants must submit an application and provide a letter of introduction, three letters of recommendation (current within one year), and resume. Apply online at . RECRUITMENT SCHEDULE: Dates are subject to change Potential Exam Date: Week of March 25, 2024 Potential Panel Interview: Week of April 1, 2024 For more information about this position, go to the pdf file here
REQUIRED QUALIFICATIONS:Education and Experience:- Any combination equivalent to: a High School diploma or equivalent plus formal training in meal planning, nutrition, sanitation, business administration, cafeteria management, or related field; and four (4) years of experience in food service, two (2) years of which are as an institutional cook or food production team leader.Licenses and other Requirements:- Valid California Driver's License.- May require First-Aid/ CPR Certification.- Food Safety Manager Certificate.Knowledge of:- Institutional quantity food preparation and packaging methods, procedures, and service.- Food and meal production, production scheduling, catering, business record keeping, and kitchen sanitation.- Modern machines and equipment used in institutional cooking and service lines.- General nutrition, food values, food combinations, economical substitutions and menu planning.- Inspection techniques for visual appearance, temperature, and cleanliness.- Personal computers to access and record information.- Sufficient arithmetic skills to compute weights, measures, counts, and portions.- Sufficient reading skills to interpret menus, ingredient lists, and preparation instructions.- Sufficient human relations skill to convey specific work information and to achieve a harmonious work setting.- Oral and written communication skills.- Interpersonal skills using tact, patience and courtesy.- Principles of training and providing work direction.- Operation of a computer and assigned software.- Applicable laws, codes, regulations, policies and procedures.- Inventory practices and procedures including storage and rotation of perishable food.- Quality and portion control techniques.- Mathematic calculations and cashiering skills.- Proper lifting techniques.- Record-keeping and report preparation techniques.
Mar 10, 2024
Full time
REQUIRED QUALIFICATIONS:Education and Experience:- Any combination equivalent to: a High School diploma or equivalent plus formal training in meal planning, nutrition, sanitation, business administration, cafeteria management, or related field; and four (4) years of experience in food service, two (2) years of which are as an institutional cook or food production team leader.Licenses and other Requirements:- Valid California Driver's License.- May require First-Aid/ CPR Certification.- Food Safety Manager Certificate.Knowledge of:- Institutional quantity food preparation and packaging methods, procedures, and service.- Food and meal production, production scheduling, catering, business record keeping, and kitchen sanitation.- Modern machines and equipment used in institutional cooking and service lines.- General nutrition, food values, food combinations, economical substitutions and menu planning.- Inspection techniques for visual appearance, temperature, and cleanliness.- Personal computers to access and record information.- Sufficient arithmetic skills to compute weights, measures, counts, and portions.- Sufficient reading skills to interpret menus, ingredient lists, and preparation instructions.- Sufficient human relations skill to convey specific work information and to achieve a harmonious work setting.- Oral and written communication skills.- Interpersonal skills using tact, patience and courtesy.- Principles of training and providing work direction.- Operation of a computer and assigned software.- Applicable laws, codes, regulations, policies and procedures.- Inventory practices and procedures including storage and rotation of perishable food.- Quality and portion control techniques.- Mathematic calculations and cashiering skills.- Proper lifting techniques.- Record-keeping and report preparation techniques.
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Mar 03, 2024
Full time
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Charismatic and Engaging Unicorn / Executive Chef " If you're a Charismatic Engaging Unicorn, have an appetite for building relationships, possess extensive beverage knowledge & understand upscale steps of service, if you enjoy working in an artistic yet casual atmosphere, then The Wicked Loon on Lake Winnipesaukee is the ideal place for you. We live for the handmade, super chilled and magnificent cocktails, stay true to the brew, and honor the vine. We believe in sourcing only the finest ingredients, always fresh, skillfully prepared, artfully presented with careful layers of flavor. The Wicked Loon is a waterfront restaurant that is adjoined to LocalTopia, the two newest up and coming restaurants on the lake. The Wicked Loon will boast year-round craveable breakfast, lunch and seafood fare, handmade cocktails, and an epic vibe. LocalTopia is a create your own bowl inspired new hangout catering to the locals and tourists alike. Are you ready and wanting to leave your mark on the world? There is nothing like starting something fresh and new. If you are up for the task of rising to the highest standards of beverage and culinary excellence and willing to train, coach and execute, consider joining our team! What do I have to do? Be an engaging leader. Show off your hospitality skills. Take pride in everything that you do. Be able to recruit great talent and keep them. Enjoy opening new restaurants- Experience here is a plus. Teach others the ways of creating magnificent food. Train, re-train, and inspire the staff to do it right every time. Motivate the team to prepare artistic - flavorful - fresh - coastal food with a sense of urgency while consistently maintaining a high level of excellence. By all means, have some fun! Engage the guests. Keep the HOT food hot! and the cold food cold! Practice HACCP during all food preparations and all day long. We've got to make money for the honey! Control the cost, labor, ordering, portions, and KEEP it FRESH! Prepare food as close to the time consumed as humanly possible. Don't stress out! Leave that to the first responders. Remember it's just food. Don't get mad at your chicken! Be Sherlock Holmes when receiving the goods through the back door. Inspect everything for freshness and quality. Then make sure you receive exactly what you paid for. Plan your day so that everyone knows exactly what to prepare. We prefer to keep it fresh for our guests. "Production List" Keep the heart of the house clean and organized No stinky employees! Personal hygiene is a must. Clean and sanitary in all areas. Follow the recipes! A teaspoon is not in the palm of your hand. Act like the owner. Be a role model and educate your team in every aspect of the business. Be a champion of your managers & staff, constantly develop each and every member to learn and accomplish more. No threatening to chop off any body parts while disciplining any team member. Let's just talk to them :-) Pre-shift Meetings are a must. Since we are fresh we have to discuss our freshness everyday. Proper stocking and food rotation keeps us fresh! P & L knowledge, ability to perform monthly inventories, budgets, and labor projections. Keep it staffed! Keep your staff happy, trained, and informed. Monitor the window during business hours. Pay special attention during low volume hours. Ensure ticket times are appropriate. Check invoices daily, approve and stamp. Be responsible for ordering all products daily. Communicate with potential brides, wedding and event planners for private functions. Have the know-how to pull off a major event with the same passion and commitment that is demonstrated every day within the four walls. Be a champion of the people, share knowledge and promote learning. Work in expo window if needed during periods of customer overloads. Marketing is critical, use of the social media platforms is a must. Enjoy being active in the local community, brainstorming for new attractions for locals (celebrity chefs, live music, trivia) Understand the basics, scheduling, receiving, customer feedback, open communication, regular meetings, teach backs, inventory, line checks, thru-put, orientation meetings, sanitation. Be Happy Qualifications: Bachelor of Science degree in Business, Arts or Hospitality preferred. Minimum 5 years of experience in an upscale environment with experience in a culinary leadership role preferred. Must have held no more than 2 restaurant management jobs in the last 4 years. Ability to communicate clearly with managers, kitchen/ dining room employees, and guests. Safe Food Handling Certification. Ability to bend, stand, and stoop for long periods of time, and work long hours in hot conditions. Have some fun and a sense of humor. Proven track record developing people. Solid P&L and budget knowledge. Extensive wine knowledge. Develop good training materials. POS Knowledge. Willingness to confront others to do better. Appearance (well groomed). In short, we are looking for a "Charismatic Unicorn" that can also double as an Executive Chef. Expect plenty of help to get you started and plenty of autonomy when you are ready to fly!
Mar 27, 2024
Full time
Charismatic and Engaging Unicorn / Executive Chef " If you're a Charismatic Engaging Unicorn, have an appetite for building relationships, possess extensive beverage knowledge & understand upscale steps of service, if you enjoy working in an artistic yet casual atmosphere, then The Wicked Loon on Lake Winnipesaukee is the ideal place for you. We live for the handmade, super chilled and magnificent cocktails, stay true to the brew, and honor the vine. We believe in sourcing only the finest ingredients, always fresh, skillfully prepared, artfully presented with careful layers of flavor. The Wicked Loon is a waterfront restaurant that is adjoined to LocalTopia, the two newest up and coming restaurants on the lake. The Wicked Loon will boast year-round craveable breakfast, lunch and seafood fare, handmade cocktails, and an epic vibe. LocalTopia is a create your own bowl inspired new hangout catering to the locals and tourists alike. Are you ready and wanting to leave your mark on the world? There is nothing like starting something fresh and new. If you are up for the task of rising to the highest standards of beverage and culinary excellence and willing to train, coach and execute, consider joining our team! What do I have to do? Be an engaging leader. Show off your hospitality skills. Take pride in everything that you do. Be able to recruit great talent and keep them. Enjoy opening new restaurants- Experience here is a plus. Teach others the ways of creating magnificent food. Train, re-train, and inspire the staff to do it right every time. Motivate the team to prepare artistic - flavorful - fresh - coastal food with a sense of urgency while consistently maintaining a high level of excellence. By all means, have some fun! Engage the guests. Keep the HOT food hot! and the cold food cold! Practice HACCP during all food preparations and all day long. We've got to make money for the honey! Control the cost, labor, ordering, portions, and KEEP it FRESH! Prepare food as close to the time consumed as humanly possible. Don't stress out! Leave that to the first responders. Remember it's just food. Don't get mad at your chicken! Be Sherlock Holmes when receiving the goods through the back door. Inspect everything for freshness and quality. Then make sure you receive exactly what you paid for. Plan your day so that everyone knows exactly what to prepare. We prefer to keep it fresh for our guests. "Production List" Keep the heart of the house clean and organized No stinky employees! Personal hygiene is a must. Clean and sanitary in all areas. Follow the recipes! A teaspoon is not in the palm of your hand. Act like the owner. Be a role model and educate your team in every aspect of the business. Be a champion of your managers & staff, constantly develop each and every member to learn and accomplish more. No threatening to chop off any body parts while disciplining any team member. Let's just talk to them :-) Pre-shift Meetings are a must. Since we are fresh we have to discuss our freshness everyday. Proper stocking and food rotation keeps us fresh! P & L knowledge, ability to perform monthly inventories, budgets, and labor projections. Keep it staffed! Keep your staff happy, trained, and informed. Monitor the window during business hours. Pay special attention during low volume hours. Ensure ticket times are appropriate. Check invoices daily, approve and stamp. Be responsible for ordering all products daily. Communicate with potential brides, wedding and event planners for private functions. Have the know-how to pull off a major event with the same passion and commitment that is demonstrated every day within the four walls. Be a champion of the people, share knowledge and promote learning. Work in expo window if needed during periods of customer overloads. Marketing is critical, use of the social media platforms is a must. Enjoy being active in the local community, brainstorming for new attractions for locals (celebrity chefs, live music, trivia) Understand the basics, scheduling, receiving, customer feedback, open communication, regular meetings, teach backs, inventory, line checks, thru-put, orientation meetings, sanitation. Be Happy Qualifications: Bachelor of Science degree in Business, Arts or Hospitality preferred. Minimum 5 years of experience in an upscale environment with experience in a culinary leadership role preferred. Must have held no more than 2 restaurant management jobs in the last 4 years. Ability to communicate clearly with managers, kitchen/ dining room employees, and guests. Safe Food Handling Certification. Ability to bend, stand, and stoop for long periods of time, and work long hours in hot conditions. Have some fun and a sense of humor. Proven track record developing people. Solid P&L and budget knowledge. Extensive wine knowledge. Develop good training materials. POS Knowledge. Willingness to confront others to do better. Appearance (well groomed). In short, we are looking for a "Charismatic Unicorn" that can also double as an Executive Chef. Expect plenty of help to get you started and plenty of autonomy when you are ready to fly!
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Mar 27, 2024
Full time
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Compass Group, North America
Templeton, California
Morrison Healthcare Position Title: Chef Manager- Templeton, CA Reports To: Director of Dining Services Location: Twin Cities Community Hospital Salary: $70,000 Other Forms of Compensation: meals, phone stipend Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in PeopleHub by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here () to view the step-by-step instructions to refer a friend to this position. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: Morrison Healthcare ANDREA NENOW req_classification
Mar 27, 2024
Full time
Morrison Healthcare Position Title: Chef Manager- Templeton, CA Reports To: Director of Dining Services Location: Twin Cities Community Hospital Salary: $70,000 Other Forms of Compensation: meals, phone stipend Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the 'job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in PeopleHub by clicking on 'referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Click here () to view the step-by-step instructions to refer a friend to this position. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: Morrison Healthcare ANDREA NENOW req_classification
Fresh Ideas Position Title: title Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams ! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary We are seeking a passionate and innovative culinary professional to join our team as the EXECUTIVE CHEF for FRESH IDEAS at Wayne State College in Wayne, NE! If you are ready to showcase your talent and make a significant impact in the world of campus dining, we invite you to apply for the position of Campus Executive Chef. Let your culinary creativity shine as you embark on this exciting journey with us! Key Responsibilities: Develop regular and innovative menu plans adhering to established guidelines, ensuring a delightful culinary experience for all. Execute standardized recipes flawlessly, maintaining portioning and presentation standards. Regularly assess meal quality through tasting sessions. Mentor kitchen staff on food preparation, equipment handling, safety protocols, and sanitation practices to uphold company and regulatory standards. Establish and oversee cleaning and maintenance schedules for equipment, storage areas, and workspaces, ensuring compliance among kitchen staff. Manage food and non-food inventory within established guidelines, ensuring timely availability of necessary supplies. Make informed decisions regarding the utilization of leftover food products in line with company guidelines. Adhere to federal, state, and local health and sanitation regulations, ensuring seamless audits and compliance. Enforce facility, departmental, and company safety policies and procedures, actively participating in safety-related activities and reporting occurrences. Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. T Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Fresh Ideas maintains a drug-free workplace.
Mar 27, 2024
Full time
Fresh Ideas Position Title: title Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams ! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary We are seeking a passionate and innovative culinary professional to join our team as the EXECUTIVE CHEF for FRESH IDEAS at Wayne State College in Wayne, NE! If you are ready to showcase your talent and make a significant impact in the world of campus dining, we invite you to apply for the position of Campus Executive Chef. Let your culinary creativity shine as you embark on this exciting journey with us! Key Responsibilities: Develop regular and innovative menu plans adhering to established guidelines, ensuring a delightful culinary experience for all. Execute standardized recipes flawlessly, maintaining portioning and presentation standards. Regularly assess meal quality through tasting sessions. Mentor kitchen staff on food preparation, equipment handling, safety protocols, and sanitation practices to uphold company and regulatory standards. Establish and oversee cleaning and maintenance schedules for equipment, storage areas, and workspaces, ensuring compliance among kitchen staff. Manage food and non-food inventory within established guidelines, ensuring timely availability of necessary supplies. Make informed decisions regarding the utilization of leftover food products in line with company guidelines. Adhere to federal, state, and local health and sanitation regulations, ensuring seamless audits and compliance. Enforce facility, departmental, and company safety policies and procedures, actively participating in safety-related activities and reporting occurrences. Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. T Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Fresh Ideas maintains a drug-free workplace.
We are looking for an ambitious Sous Chef for our destination restaurant! We have a high-class, upscale casual restaurant with amazing scratch-made food and we need a Sous Chef that can lead the staff and service with confidence. The right person will be a hard-working, high-volume Sous Chef that is looking to grow and develop their career with leadership opportunities. Destination Sous Chef Qualifications: 2+ years of experience in a high-volume, upscale environment with scratch-made food and hand-cut steaks Experience working in a kitchen in a destination location Experience in catering and banquets, on and off-site Experience and comfort with a variety of cooking including breakfast and pasty Progressive, calm, and confident leadership style- no fascists A positive, hard-working attitude Destination Sous Chef Responsibilities: Manage the kitchen staff with confidence and compassion Work with the FOH team to ensure a smooth, flawless service Work the line during busy shifts Work with the Executive Chef on scheduling, purchasing, and financial management Contribute ideas and creativity to specials and new menu items Assist with catering operations Destination Sous Chef Benefits: Apartment with utilities provided Amazing food, scenery, and location Opportunity to grow and develop with an amazing company 3 months off: October, November, December! Fantastic owners and property leaders No healthcare is offered or provided
Mar 27, 2024
Full time
We are looking for an ambitious Sous Chef for our destination restaurant! We have a high-class, upscale casual restaurant with amazing scratch-made food and we need a Sous Chef that can lead the staff and service with confidence. The right person will be a hard-working, high-volume Sous Chef that is looking to grow and develop their career with leadership opportunities. Destination Sous Chef Qualifications: 2+ years of experience in a high-volume, upscale environment with scratch-made food and hand-cut steaks Experience working in a kitchen in a destination location Experience in catering and banquets, on and off-site Experience and comfort with a variety of cooking including breakfast and pasty Progressive, calm, and confident leadership style- no fascists A positive, hard-working attitude Destination Sous Chef Responsibilities: Manage the kitchen staff with confidence and compassion Work with the FOH team to ensure a smooth, flawless service Work the line during busy shifts Work with the Executive Chef on scheduling, purchasing, and financial management Contribute ideas and creativity to specials and new menu items Assist with catering operations Destination Sous Chef Benefits: Apartment with utilities provided Amazing food, scenery, and location Opportunity to grow and develop with an amazing company 3 months off: October, November, December! Fantastic owners and property leaders No healthcare is offered or provided
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
Mar 27, 2024
Full time
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
COMPENSATION: $75,000 to $90,000 The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location (link removed)> Responsibilities Trains and leads kitchen personnel Supervises/coordinates all related culinary activities E stimates food consumption and requisition or purchase food Selects and develops recipes and standardize production recipes to ensure consistent quality Establishes presentation technique and quality standards, and plans and prices menus Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Note: job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 2-3 years in a related position Requires at least 2-3 years of post-high school education, preferably a culinary degree Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems. Requires verbal, reading, and written communication skill
Mar 27, 2024
COMPENSATION: $75,000 to $90,000 The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location (link removed)> Responsibilities Trains and leads kitchen personnel Supervises/coordinates all related culinary activities E stimates food consumption and requisition or purchase food Selects and develops recipes and standardize production recipes to ensure consistent quality Establishes presentation technique and quality standards, and plans and prices menus Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Note: job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 2-3 years in a related position Requires at least 2-3 years of post-high school education, preferably a culinary degree Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems. Requires verbal, reading, and written communication skill
Job Description Aramark Canada is recruiting for a Chef Manager to support and manage our Food Services for a long-standing acute care hospital client in the Northwest Territory. Inuvik Hospital is a 17-bed acute hospital, 25-bed long term care facility, and we also manage their transient center. Read more about the hospital here: The Chef Manager will be based at Inuvik Hospital, and they will oversee the Central Kitchen operations, servicing all 3 facilities while managing a team. Occasionally involved in Hands on food preparation. POSITION SUMMARY: The Chef Manager will be responsible for providing leadership in the administration and the management of a consistently high-quality food service operation, delivering a best-in-class hospitality service to the acute and long-term care residents whom our teams serve daily. Job Responsibilities ? Lead and supervise culinary / kitchen team ? Ensure that all food service standards and quality requirements are met ? Menu planning, ordering and inventory ? All aspects of catering management ? Hands on food preparation and serving when needed ? Weekly financial reporting ? Ensure Health & Safety regulations are followed ? Ensure operations level of profitability and client satisfaction ? Corporate marketing and promotions planning when applicable ? Training and development of employees At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Chef papers or diploma required ? Red Seal Certification Required ? 3+ years supervisory or management experience in fast paced food service operation ? Strong Communication skills ? Good knowledge of corporate marketing & promotional programs ? Experience in menu costing, menu planning, and food preparation ? Experience with modified texture diets ? Demonstrates strong financial/ analytical abilities ? Excellent knowledge of regulatory issues such as Food Safe and OH&S ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. WORKING CONDITIONS: In an acute care environment, you are working with patients or individuals with physical and possibly mental disabilities / challenges. Individuals who are successful in this environment are folks who have high threshold of patience, ability to maintain a calm and positive attitude and who loves to take care of people. Acute care operations do not shut down for bad weather conditions, these operations are working 24/7 ? 365 days. There is no work from home situations and hence it?s very important to ensure that folks who are working here are aware that they and their staff need to have appropriate ways of getting to / from work & occasionally alternative options. The finalist candidate for this position will need to complete and successfully pass a Criminal Background Check and a Vulnerable Sector Screening. If hired for this position, your continued employment with us would be conditional upon Aramark being satisfied that you have successfully cleared both these conditions. Education Trade School Minimum 5 years experience About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Mar 27, 2024
Full time
Job Description Aramark Canada is recruiting for a Chef Manager to support and manage our Food Services for a long-standing acute care hospital client in the Northwest Territory. Inuvik Hospital is a 17-bed acute hospital, 25-bed long term care facility, and we also manage their transient center. Read more about the hospital here: The Chef Manager will be based at Inuvik Hospital, and they will oversee the Central Kitchen operations, servicing all 3 facilities while managing a team. Occasionally involved in Hands on food preparation. POSITION SUMMARY: The Chef Manager will be responsible for providing leadership in the administration and the management of a consistently high-quality food service operation, delivering a best-in-class hospitality service to the acute and long-term care residents whom our teams serve daily. Job Responsibilities ? Lead and supervise culinary / kitchen team ? Ensure that all food service standards and quality requirements are met ? Menu planning, ordering and inventory ? All aspects of catering management ? Hands on food preparation and serving when needed ? Weekly financial reporting ? Ensure Health & Safety regulations are followed ? Ensure operations level of profitability and client satisfaction ? Corporate marketing and promotions planning when applicable ? Training and development of employees At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Chef papers or diploma required ? Red Seal Certification Required ? 3+ years supervisory or management experience in fast paced food service operation ? Strong Communication skills ? Good knowledge of corporate marketing & promotional programs ? Experience in menu costing, menu planning, and food preparation ? Experience with modified texture diets ? Demonstrates strong financial/ analytical abilities ? Excellent knowledge of regulatory issues such as Food Safe and OH&S ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. WORKING CONDITIONS: In an acute care environment, you are working with patients or individuals with physical and possibly mental disabilities / challenges. Individuals who are successful in this environment are folks who have high threshold of patience, ability to maintain a calm and positive attitude and who loves to take care of people. Acute care operations do not shut down for bad weather conditions, these operations are working 24/7 ? 365 days. There is no work from home situations and hence it?s very important to ensure that folks who are working here are aware that they and their staff need to have appropriate ways of getting to / from work & occasionally alternative options. The finalist candidate for this position will need to complete and successfully pass a Criminal Background Check and a Vulnerable Sector Screening. If hired for this position, your continued employment with us would be conditional upon Aramark being satisfied that you have successfully cleared both these conditions. Education Trade School Minimum 5 years experience About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .