Create Your Career With Us! Join our not-for-profit organization that has provided over 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS MN Inter Falls Location: International Falls, MN Address: 2201 Keenan Dr, International Falls, MN 56649, USA Shift: Varies Job Schedule: Part time Weekly Hours: 16.00 Salary Range: $18.00 - $21.96 Department Details This position is scheduled every other weekend. Will also cover various shifts during the week for illnesses, vacations, etc. Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Req Number: R- Job Function: Facilities and General Services Featured: No
Mar 25, 2024
Full time
Create Your Career With Us! Join our not-for-profit organization that has provided over 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment. Facility: GSS MN Inter Falls Location: International Falls, MN Address: 2201 Keenan Dr, International Falls, MN 56649, USA Shift: Varies Job Schedule: Part time Weekly Hours: 16.00 Salary Range: $18.00 - $21.96 Department Details This position is scheduled every other weekend. Will also cover various shifts during the week for illnesses, vacations, etc. Job Summary Prepares, assemble baked goods, cooks, seasons and portions food for patients/residents, staff, and visitors of the designated facility, preparing and serving food within guidelines of menu and dietary requirements. Adheres to food quality standards of appearance, taste, temperature and sanitation. Performs washing and cleaning duties to insure sanitation and cleanliness in cooking and serving areas. Maintains labeling and storage of food, equipment, and machinery. Prepares and provides the highest quality and safest food possible to patients/residents, co-workers, team members and guests. Works with many internal customers, requiring above average communication as well as excellent team work skills. Displays ability to cook, function and thrive in a dynamic and changing culinary environment. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products. Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Operates equipment such as, but not limited to, mixers, slicers, kettles, combination ovens, food grinders, food processors, ovens, stovetops, induction burners, grills, deep fat fryers, knives, dishwashers, garbage disposals, refrigerators and freezers. Possesses ability to work independently when necessary. Possesses an understanding of food safety and sanitation processes. Exhibits understanding of basic math to appropriately measure alongside displaying proficiency in reading and understanding recipes. Demonstrates ability to be on feet for the majority of the day and walk far distances throughout the hospital. Qualifications High school diploma or equivalent preferred. Possesses ability to read, write and follow oral and written directions. Ability to perform basic math. Minimum of six months of applicable experience preferred. On-the-job training will be provided. Depending upon location of hire, Serv Safe may be required to obtain within a designated time frame. Additional endorsements to Serv Safe may be required depending upon location. Fulfill annual continuing education requirements of the department and facility including departmental meetings, safety education and mandatory in-services. Basic Life Support (BLS) may be required depending upon location requirements. Benefits The Good Samaritan Society offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit . The Good Samaritan Society is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1- or send an email to . The Good Samaritan Society has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment. Req Number: R- Job Function: Facilities and General Services Featured: No
JOB SUMMARY: Provides exemplary managerial and culinary support to the Guest Dining Team. ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends. Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home. Creates and maintains all recipes and prep lists for all dining locations. Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization. Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines. Maintains weekly inventory counts for food and beverage at all dining locations. Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed. Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service. Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage. Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to. Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests. Performs other duties as assigned by the Food Service Director. Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home's guidelines. EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Actively supports and participates in the staff spiritual life activities. Ability to hear from God and pray for people, both in person and on the phone. Uphold and support the Mission, Vision and Core Values of Forest Home. Well-rounded culinary experience, with an emphasis on leading, training, and menu planning. Current ServSafe certification, or ability to obtain one. Commitment to serving guests safely and always maintaining safe work environment for staff. Knowledge of current food trends, both in resort and the camp food service industry. Demonstrated success leading large teams. Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills. Able to deliver high quality work and maintain composure in stressful, high-pressure situations. Servant heart and Christ-like attitude. Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor. A self-starter. Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures. Demonstrated ability to perform high quality, detailed work. Work weekends and nights, varied shifts. Able to lift heavy objects up to 60 lbs. on a daily basis. Has reliable means to be able to get to Forest Home in all types of weather conditions. Actively supports and participates in the staff spiritual life activities. Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings. Must be comfortable and confident in possible high stress situations. SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers. Supervises other Food Service employees as necessary. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions. While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines. Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds. Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone. ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors. The noise level in the work environment is usually moderate but can be loud at times. FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. All terms and conditions of Forest Home's at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook. FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests • Walk in Biblical purity (1 Timothy 4:12) by rejecting one's sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others' needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate "campy" fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
Mar 24, 2024
Full time
JOB SUMMARY: Provides exemplary managerial and culinary support to the Guest Dining Team. ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends. Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home. Creates and maintains all recipes and prep lists for all dining locations. Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization. Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines. Maintains weekly inventory counts for food and beverage at all dining locations. Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed. Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service. Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage. Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to. Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests. Performs other duties as assigned by the Food Service Director. Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home's guidelines. EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Actively supports and participates in the staff spiritual life activities. Ability to hear from God and pray for people, both in person and on the phone. Uphold and support the Mission, Vision and Core Values of Forest Home. Well-rounded culinary experience, with an emphasis on leading, training, and menu planning. Current ServSafe certification, or ability to obtain one. Commitment to serving guests safely and always maintaining safe work environment for staff. Knowledge of current food trends, both in resort and the camp food service industry. Demonstrated success leading large teams. Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills. Able to deliver high quality work and maintain composure in stressful, high-pressure situations. Servant heart and Christ-like attitude. Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor. A self-starter. Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures. Demonstrated ability to perform high quality, detailed work. Work weekends and nights, varied shifts. Able to lift heavy objects up to 60 lbs. on a daily basis. Has reliable means to be able to get to Forest Home in all types of weather conditions. Actively supports and participates in the staff spiritual life activities. Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings. Must be comfortable and confident in possible high stress situations. SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers. Supervises other Food Service employees as necessary. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions. While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines. Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds. Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone. ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors. The noise level in the work environment is usually moderate but can be loud at times. FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. All terms and conditions of Forest Home's at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook. FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests • Walk in Biblical purity (1 Timothy 4:12) by rejecting one's sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others' needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate "campy" fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
RESPONSIBLE TO: FOOD SERVICE DIRECTOR QUALIFICATIONS: AS SET BY BOARD AND STATE CERTIFICATION AUTHORITIES EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, or G.E.D. Certificate as required by Kentucky law and 6 months to one year experience in cooking and baking food in large quantities. LICENSES AND OTHER REQUIREMENTS: Must successfully complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045 in addition to annual required trainings as set forth by district, state and federal regulations. Approved by Russell County Board of Education BASIC FUNCTION: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others when needed. Perform all duties with positive attitude. PERFORMANCE RESPONSIBILITIES: Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Perform when assigned cashiering duties in the sale of food items to students and staff. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor & record temperatures of all areas of food (receiving-storing-preparing) to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required but not limited to. Assist in other food service areas as needed; collect money and make correct change. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing and nutritious meals for students and staff. Lift a minimum of 10-20 lbs, bend, reach and stand without assistance Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Train and provide work direction to others. Make change accurately. Read and write at a level required for successful job performance. ADDITIONAL REQUIREMENTS: Complete all mandatory training and attend in-service sessions Performs assigned tasks in a timely manner Consistently displays self-control with parents, students, and school personnel Maintains a clean workstation (desk, office, etc.) Be clean, neat and appropriately/professionally dressed Be consistently responsible and display an attitude of honesty and credibility Show enthusiasm, interest and concern for the total program and its efficient operation Maintains student control Operate equipment in a safe manner Demonstrate positive behavior toward the purposes and goals of the Russell County Public Schools Maintain regular and punctual attendance OTHER JOB RESPONSIBILITIES: Be consistently responsible-maintaining regular punctual attendance and timely completion of assigned duties, working assigned contract and extended days and using sick and personal leave appropriately. Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others consistently displaying self-control, honesty and credibility with parents, students, visitors and school personnel. Act as a district liaison demonstrating positive behavior, interest and concern toward the programs, purposes, goals and efficient operation of the Adair County Public Schools. Follow the procurement guidelines and purchase order process. Disseminate information/resources in areas of responsibilities. Maintain proper care and safe use of district equipment and property. Participate in required professional development and trainings as assigned or approved for professional job growth, to remain abreast of program requirements/responsibilities and to improve student educational services. Maintain confidentiality and privacy of all school records. Is familiar with and incorporates the use of technology as job responsibilities require. Adheres with federal, state and district program guidelines, policies, procedures and laws. Administer health services to students as necessary including, but not limited to, the administration of medication; the operation, maintenance, or health care through the use of medical equipment; or the administration of clinical procedures. Adheres to the State Professional Code of Ethics. Perform other tasks and assume other responsibilities as may be assigned by the supervisor or superintendent. The information contained in this job description is for compliance with the American with Disabilities Act (A.D.A) and is not an exhaustive list of duties performed for this position. The Russell County school district does not discriminate on the basis of political or religious opinions or affiliations, marital status, ethnic original, race, color, sex, age, or disabling condition. FOR EVALUATION PURPOSES: 1-Satisfactory 2-Needs Improvement 3-Unsatisfactory 0-Not applicable EVALUATION: Job performance will be evaluated in accordance with provisions of Evaluation policy and procedures. My signature below denotes that I have seen and received a copy of this job description/evaluation. Employee signature/ Date Supervisor signature/ Date
Mar 15, 2024
Full time
RESPONSIBLE TO: FOOD SERVICE DIRECTOR QUALIFICATIONS: AS SET BY BOARD AND STATE CERTIFICATION AUTHORITIES EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, or G.E.D. Certificate as required by Kentucky law and 6 months to one year experience in cooking and baking food in large quantities. LICENSES AND OTHER REQUIREMENTS: Must successfully complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045 in addition to annual required trainings as set forth by district, state and federal regulations. Approved by Russell County Board of Education BASIC FUNCTION: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others when needed. Perform all duties with positive attitude. PERFORMANCE RESPONSIBILITIES: Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients. Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. Perform when assigned cashiering duties in the sale of food items to students and staff. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements. Monitor & record temperatures of all areas of food (receiving-storing-preparing) to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required. Train and provide work direction to others. Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare and bake food for special events as needed; assist at banquets or special events as required but not limited to. Assist in other food service areas as needed; collect money and make correct change. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage. Sanitation and safety practices related to handling, cooking, baking and serving food. Methods of preparing and serving food in large quantities. Methods of adjusting and extending recipes and proper substitutions. Proper methods of storing equipment, materials and supplies. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Basic math and cashiering skills. ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility. Prepare and serve food in accordance with health and sanitation regulations. Operate and maintain standard machines and equipment found in school cafeterias and kitchens. Prepare attractive, appetizing and nutritious meals for students and staff. Lift a minimum of 10-20 lbs, bend, reach and stand without assistance Follow, adjust and extend recipes. Understand and follow oral and written directions. Communicate effectively both orally and in writing. Lift heavy objects. Maintain routine records. Meet schedules and time lines. Establish and maintain cooperative and effective working relationships with others. Plan and organize work. Observe health and safety regulations. Train and provide work direction to others. Make change accurately. Read and write at a level required for successful job performance. ADDITIONAL REQUIREMENTS: Complete all mandatory training and attend in-service sessions Performs assigned tasks in a timely manner Consistently displays self-control with parents, students, and school personnel Maintains a clean workstation (desk, office, etc.) Be clean, neat and appropriately/professionally dressed Be consistently responsible and display an attitude of honesty and credibility Show enthusiasm, interest and concern for the total program and its efficient operation Maintains student control Operate equipment in a safe manner Demonstrate positive behavior toward the purposes and goals of the Russell County Public Schools Maintain regular and punctual attendance OTHER JOB RESPONSIBILITIES: Be consistently responsible-maintaining regular punctual attendance and timely completion of assigned duties, working assigned contract and extended days and using sick and personal leave appropriately. Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others consistently displaying self-control, honesty and credibility with parents, students, visitors and school personnel. Act as a district liaison demonstrating positive behavior, interest and concern toward the programs, purposes, goals and efficient operation of the Adair County Public Schools. Follow the procurement guidelines and purchase order process. Disseminate information/resources in areas of responsibilities. Maintain proper care and safe use of district equipment and property. Participate in required professional development and trainings as assigned or approved for professional job growth, to remain abreast of program requirements/responsibilities and to improve student educational services. Maintain confidentiality and privacy of all school records. Is familiar with and incorporates the use of technology as job responsibilities require. Adheres with federal, state and district program guidelines, policies, procedures and laws. Administer health services to students as necessary including, but not limited to, the administration of medication; the operation, maintenance, or health care through the use of medical equipment; or the administration of clinical procedures. Adheres to the State Professional Code of Ethics. Perform other tasks and assume other responsibilities as may be assigned by the supervisor or superintendent. The information contained in this job description is for compliance with the American with Disabilities Act (A.D.A) and is not an exhaustive list of duties performed for this position. The Russell County school district does not discriminate on the basis of political or religious opinions or affiliations, marital status, ethnic original, race, color, sex, age, or disabling condition. FOR EVALUATION PURPOSES: 1-Satisfactory 2-Needs Improvement 3-Unsatisfactory 0-Not applicable EVALUATION: Job performance will be evaluated in accordance with provisions of Evaluation policy and procedures. My signature below denotes that I have seen and received a copy of this job description/evaluation. Employee signature/ Date Supervisor signature/ Date
Northwestern University Settlement
Delavan, Wisconsin
House In The Wood Job Description Job Title: Kitchen Aide Reports to: Kitchen Coordinator Starting Salary: $15.40 hourly; Seasonal with opportunity for extended employment Office/Work Site: House In The Wood, Delavan Wisconsin Schedule: Flexible Hours/Shifts: Mornings, Afternoons, Evenings, Weekends Available Position Summary: House In The Wood is a summer camp, outdoor education center and retreat center located on Lake Delavan in Wisconsin. We are a program of Northwestern Settlement, a nonprofit located in Chicago, and we have worked with low-income families in Chicago for over 100 years. Under the direction of the Kitchen Coordinator, this position performs the following responsibilities: Assists with the implementation of the Summer Food Services Program (SFSP). Assists Cooks with the preparation of Breakfast, Lunch, Afternoon Snack, Supper, Evening Snack and individual cookouts and campouts per kitchen schedule. Primary responsibility is dishwashing and cleanup of kitchen area, basement and dining hall. Follows American Camp Association (ACA) standards and health regulations relating to the kitchen and food service. Engages with campers in a friendly, positive manner. (Leave discipline to counselors). Actively participates in sanitation and chemical training prior to operation and as needed. Performs a self check of the sanitation and general maintenance of the kitchen and dining hall once every week. After the initial period of on-the-job training, operate independently to maintain standards of cleanliness and assist with Food Service. This position summary should not be interpreted as all-inclusive. It is intended to identify the essential functions and requirements of this position. The incumbents may be requested to perform job-related responsibilities and tasks other than those stated in this position summary. Essential Job Functions: Ability to maintain and implement the Summer Food Service Program under the supervision of the Kitchen Coordinator. Ability to communicate and work with campers and staff, and to provide necessary instruction. Physical ability to operate the dishwasher and put away the dishes. Ability to clean all of the necessary areas in the kitchen and dining hall. Ability to prep vegetables and assist with the cooking of other meals. Ability to accept and give supervision and guidance. Required Experience: Kitchen experience preferred but not required. We will provide all necessary training for this position. ServSafe Certification preferred but not required. Statement of Non Discrimination Northwestern Settlement is proud to be an equal opportunity employer, making all employment decisions, including recruiting, hiring, training, and promoting without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, veteran status or any other characteristic or classification protected by law.
Mar 13, 2024
Full time
House In The Wood Job Description Job Title: Kitchen Aide Reports to: Kitchen Coordinator Starting Salary: $15.40 hourly; Seasonal with opportunity for extended employment Office/Work Site: House In The Wood, Delavan Wisconsin Schedule: Flexible Hours/Shifts: Mornings, Afternoons, Evenings, Weekends Available Position Summary: House In The Wood is a summer camp, outdoor education center and retreat center located on Lake Delavan in Wisconsin. We are a program of Northwestern Settlement, a nonprofit located in Chicago, and we have worked with low-income families in Chicago for over 100 years. Under the direction of the Kitchen Coordinator, this position performs the following responsibilities: Assists with the implementation of the Summer Food Services Program (SFSP). Assists Cooks with the preparation of Breakfast, Lunch, Afternoon Snack, Supper, Evening Snack and individual cookouts and campouts per kitchen schedule. Primary responsibility is dishwashing and cleanup of kitchen area, basement and dining hall. Follows American Camp Association (ACA) standards and health regulations relating to the kitchen and food service. Engages with campers in a friendly, positive manner. (Leave discipline to counselors). Actively participates in sanitation and chemical training prior to operation and as needed. Performs a self check of the sanitation and general maintenance of the kitchen and dining hall once every week. After the initial period of on-the-job training, operate independently to maintain standards of cleanliness and assist with Food Service. This position summary should not be interpreted as all-inclusive. It is intended to identify the essential functions and requirements of this position. The incumbents may be requested to perform job-related responsibilities and tasks other than those stated in this position summary. Essential Job Functions: Ability to maintain and implement the Summer Food Service Program under the supervision of the Kitchen Coordinator. Ability to communicate and work with campers and staff, and to provide necessary instruction. Physical ability to operate the dishwasher and put away the dishes. Ability to clean all of the necessary areas in the kitchen and dining hall. Ability to prep vegetables and assist with the cooking of other meals. Ability to accept and give supervision and guidance. Required Experience: Kitchen experience preferred but not required. We will provide all necessary training for this position. ServSafe Certification preferred but not required. Statement of Non Discrimination Northwestern Settlement is proud to be an equal opportunity employer, making all employment decisions, including recruiting, hiring, training, and promoting without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, veteran status or any other characteristic or classification protected by law.
The Culinary Worker assists the Cooks in preparing, serving, and sanitation of the dining facility, equipment, and surfaces. Job Description: • Responsible for the setup and breakdown of the serving line. • Responsible to help keep the dining and kitchen area clean and organized. • Notify staff of items that need to be replenished and restocked. • Responsible for helping to rotate perishable items at the end of the shift, to help ensure fresh products. • Responsible for serving students, staff, and guests in a pleasant, efficient, courteous and professional manner. • Responsible for assisting with dishes when necessary. • Responsible for the changing and emptying of trash receptacles. • Responsible for coming to work neat and clean and in proper attire. • Be familiar with the communication system in the event of an emergency. • Responsible for assisting with some programming and activity events when required. • Assists workers engaged in preparing foods by performing any combination of duties including washing, peeling, cutting, and seeding vegetables and fruits. • Cleans, cuts, and grinds meats, poultry, and seafood. • Dips food items in crumbs, flour, and batter to bread them. • Stirs and strain soups and sauces. weighs or measures designated ingredients. • Carry pans, kettles, and trays of food to and from workstations, stoves, and refrigerators. • Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. • Clean and sanitize kitchen and commons area(s), equipment, and utensils, segregates and remove garbage, and steam-cleans or hoses garbage containers. • Distributes supplies, utensils, and portable equipment, using a hand truck. • Assists in the inventory of expendable and non-expendable supplies and materials. • Operate kitchen equipment including dishwasher, slicer, mixer, etc. • Know and follow all safety and sanitary rules and regulations related to food handling. • Works towards meeting performance standard goals. • Follows CDSS plan and Code of Conduct system daily. • Adheres to required property control policies and procedures. • Maintains good housekeeping/sanitation in all areas and complies with safety practices. • Complies with all DOL guidelines, OFCCP regulation, Quality Assurance Plan (QAP) Bizzell's policies and procedures, Job Corps notices and bulletins, and Center policies and procedures. • Demonstrates and abides by The Bizzell Group's core values and operating principles. • Models, mentors, and monitors appropriate career success skills. Helps students become more employable through continuous reinforcement. • Participation in PRH-mandated staff training is mandatory. Failure to participate may result in disciplinary action up to and including termination. Performs other duties as assigned Requirements Key Competencies: Effective Communication • Presents information both clearly and concisely and regularly confirms the correct interpretation of information. • Very high standard of communication skills both written and verbal for the presentation of facts and ideas. • Shows professional non-verbal body language and actively listens to others. Organization of Work • Action-oriented. Demonstrates the ability to handle several projects simultaneously with decision-making, flexibility, and problem-solving. • Implements the key principles of time management, task allocation, and priority assignment in addition to personal organization. • Shows attention to detail and ability to complete work with the highest level of accuracy and efficiency. • Continually seek ways to improve employment services provided via the development of professional skills and personal growth. Professionalism • Demonstrates professional interpersonal skills when interacting with others. Abides by The Bizzell Group's Healthy Workplace Environment policy. • Acts as a team player and builds professional relationships with coworkers to achieve goals. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Knowledge of basic sanitation and cleaning procedures. Ability to work under the direction of senior personnel. Ability to work in a fast-paced environment. High level of organization, interpersonal, and communication skills. Experience One to three months of food service/preparation or related experience. Education High School Diploma or equivalent is required. Certificates, Licenses, Registrations NRA Food Service Sanitation or equivalent/Serve Safe. Valid State Driver's License.
Mar 13, 2024
Full time
The Culinary Worker assists the Cooks in preparing, serving, and sanitation of the dining facility, equipment, and surfaces. Job Description: • Responsible for the setup and breakdown of the serving line. • Responsible to help keep the dining and kitchen area clean and organized. • Notify staff of items that need to be replenished and restocked. • Responsible for helping to rotate perishable items at the end of the shift, to help ensure fresh products. • Responsible for serving students, staff, and guests in a pleasant, efficient, courteous and professional manner. • Responsible for assisting with dishes when necessary. • Responsible for the changing and emptying of trash receptacles. • Responsible for coming to work neat and clean and in proper attire. • Be familiar with the communication system in the event of an emergency. • Responsible for assisting with some programming and activity events when required. • Assists workers engaged in preparing foods by performing any combination of duties including washing, peeling, cutting, and seeding vegetables and fruits. • Cleans, cuts, and grinds meats, poultry, and seafood. • Dips food items in crumbs, flour, and batter to bread them. • Stirs and strain soups and sauces. weighs or measures designated ingredients. • Carry pans, kettles, and trays of food to and from workstations, stoves, and refrigerators. • Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. • Clean and sanitize kitchen and commons area(s), equipment, and utensils, segregates and remove garbage, and steam-cleans or hoses garbage containers. • Distributes supplies, utensils, and portable equipment, using a hand truck. • Assists in the inventory of expendable and non-expendable supplies and materials. • Operate kitchen equipment including dishwasher, slicer, mixer, etc. • Know and follow all safety and sanitary rules and regulations related to food handling. • Works towards meeting performance standard goals. • Follows CDSS plan and Code of Conduct system daily. • Adheres to required property control policies and procedures. • Maintains good housekeeping/sanitation in all areas and complies with safety practices. • Complies with all DOL guidelines, OFCCP regulation, Quality Assurance Plan (QAP) Bizzell's policies and procedures, Job Corps notices and bulletins, and Center policies and procedures. • Demonstrates and abides by The Bizzell Group's core values and operating principles. • Models, mentors, and monitors appropriate career success skills. Helps students become more employable through continuous reinforcement. • Participation in PRH-mandated staff training is mandatory. Failure to participate may result in disciplinary action up to and including termination. Performs other duties as assigned Requirements Key Competencies: Effective Communication • Presents information both clearly and concisely and regularly confirms the correct interpretation of information. • Very high standard of communication skills both written and verbal for the presentation of facts and ideas. • Shows professional non-verbal body language and actively listens to others. Organization of Work • Action-oriented. Demonstrates the ability to handle several projects simultaneously with decision-making, flexibility, and problem-solving. • Implements the key principles of time management, task allocation, and priority assignment in addition to personal organization. • Shows attention to detail and ability to complete work with the highest level of accuracy and efficiency. • Continually seek ways to improve employment services provided via the development of professional skills and personal growth. Professionalism • Demonstrates professional interpersonal skills when interacting with others. Abides by The Bizzell Group's Healthy Workplace Environment policy. • Acts as a team player and builds professional relationships with coworkers to achieve goals. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Knowledge of basic sanitation and cleaning procedures. Ability to work under the direction of senior personnel. Ability to work in a fast-paced environment. High level of organization, interpersonal, and communication skills. Experience One to three months of food service/preparation or related experience. Education High School Diploma or equivalent is required. Certificates, Licenses, Registrations NRA Food Service Sanitation or equivalent/Serve Safe. Valid State Driver's License.
Duties and Responsibilities: Plans for and schedules manpower, equipment, and supply requirements for the department and maintains accountability for the cost, utilization, and performance of employees and equipment Maintains responsibility for the hiring, training, and proficiency of employees in kitchen department Prepares and produces menu items, responsible for garnishing of dishes, and portion control Oversees menu development that ensures a diverse and high quality menu selection that is responsive to the desires of membership Develops a menu program to reflect seasonality, diversity and reflects the direction of the culinary program Instructs cooks in the details of preparing menu items Instructs dishwashers in details of using dish machine to ensure high quality of sanitation standards Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times Maintains preventative equipment maintenance procedures and standards Develops a sound working rapport with the Club membership by direct interaction during member events and daily operations Works with the Culinary Director and front of house manager to develop club function and private function business, assisting in menus and in all food service related areas Maintains high sanitation standards set forth by the Health Department Maintains breakage, spoiling, and refrigeration temp logs daily Maintains all HR responsibility, including reviews, employee recognition, and counseling Financial: Assists Culinary Director in development of the annual food and beverage budget/plan Maintains internal controls for the Culinary department Maintains company payroll policies, procedures, and controls Maintains proper food and labor cost for the department Maintains purchase order system/bid sheets and requisitions Implements and maintains par-stock levels on food inventory Maintains ordering and receiving program to ensure proper quality and price on all purchases Maintains responsibility for sales, expenses, and profit goals as outlines in the food and beverage operating budget/plan Operates under all guidelines, policies, and standards set by Reynolds Responsible for attending all Reynolds training seminars and manager meetings Safety Responsibilities and Requirements: Actively demonstrates, encourages, trains and models safety rules and guidelines in accordance with company, OSHA, EPA, DNR and other state and federal law requirements. Demonstrates and documents safety training and orientation for all employees. Investigates employee incidents and reviews prevention recommendations with all staff Takes personal responsibility for safety every day. Qualifications/Requirements/Experience/Education: Training as a full service chef in a continental cuisine restaurant or club environment Culinary school graduate or demonstrated talent and success in a progressive position as a Sous Chef or Chef De Cuisine Full knowledge and ability to safely produce food for allergies and diet preferences Ability to lead, train, and motivate Must have outstanding organizational and communication skills Valid Serve Safe certification card required on duty CPR/First Aid certification Knowledge of Hospitality software preferred. Must have the ability to stand, walk, and lift often Physically capable of lifting 30-50 pounds Benefits: Medical, dental, vision and life insurance 10 days paid vacation at time of hire Paid time off after 90 days: 10 holidays, 3 sick days and 3 personal days 401(k) with company match Flexible spending and health savings accounts LTD and STD Employee discounts: food, retail merchandise, boat rentals Golf privileges
Mar 11, 2024
Full time
Duties and Responsibilities: Plans for and schedules manpower, equipment, and supply requirements for the department and maintains accountability for the cost, utilization, and performance of employees and equipment Maintains responsibility for the hiring, training, and proficiency of employees in kitchen department Prepares and produces menu items, responsible for garnishing of dishes, and portion control Oversees menu development that ensures a diverse and high quality menu selection that is responsive to the desires of membership Develops a menu program to reflect seasonality, diversity and reflects the direction of the culinary program Instructs cooks in the details of preparing menu items Instructs dishwashers in details of using dish machine to ensure high quality of sanitation standards Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times Maintains preventative equipment maintenance procedures and standards Develops a sound working rapport with the Club membership by direct interaction during member events and daily operations Works with the Culinary Director and front of house manager to develop club function and private function business, assisting in menus and in all food service related areas Maintains high sanitation standards set forth by the Health Department Maintains breakage, spoiling, and refrigeration temp logs daily Maintains all HR responsibility, including reviews, employee recognition, and counseling Financial: Assists Culinary Director in development of the annual food and beverage budget/plan Maintains internal controls for the Culinary department Maintains company payroll policies, procedures, and controls Maintains proper food and labor cost for the department Maintains purchase order system/bid sheets and requisitions Implements and maintains par-stock levels on food inventory Maintains ordering and receiving program to ensure proper quality and price on all purchases Maintains responsibility for sales, expenses, and profit goals as outlines in the food and beverage operating budget/plan Operates under all guidelines, policies, and standards set by Reynolds Responsible for attending all Reynolds training seminars and manager meetings Safety Responsibilities and Requirements: Actively demonstrates, encourages, trains and models safety rules and guidelines in accordance with company, OSHA, EPA, DNR and other state and federal law requirements. Demonstrates and documents safety training and orientation for all employees. Investigates employee incidents and reviews prevention recommendations with all staff Takes personal responsibility for safety every day. Qualifications/Requirements/Experience/Education: Training as a full service chef in a continental cuisine restaurant or club environment Culinary school graduate or demonstrated talent and success in a progressive position as a Sous Chef or Chef De Cuisine Full knowledge and ability to safely produce food for allergies and diet preferences Ability to lead, train, and motivate Must have outstanding organizational and communication skills Valid Serve Safe certification card required on duty CPR/First Aid certification Knowledge of Hospitality software preferred. Must have the ability to stand, walk, and lift often Physically capable of lifting 30-50 pounds Benefits: Medical, dental, vision and life insurance 10 days paid vacation at time of hire Paid time off after 90 days: 10 holidays, 3 sick days and 3 personal days 401(k) with company match Flexible spending and health savings accounts LTD and STD Employee discounts: food, retail merchandise, boat rentals Golf privileges
Duties: Plans for and schedules manpower, equipment, and supply requirements for the department and maintains accountability for the cost, utilization, and performance of employees and equipment Assists in the hiring, training, and proficiency of employees in kitchen department Prepares and produces menu items, responsible for garnishing of dishes, and portion control Assists with menu development that ensures a diverse and high quality menu selection that is responsive to the desires of membership Assists with developing a menu program to reflect seasonality, diversity and reflects the direction of the culinary program Instructs cooks in the details of preparing menu items Instructs dishwashers in details of using dish machine to ensure high quality of sanitation standards Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times Maintains preventative equipment maintenance procedures and standards Develops a sound working rapport with the Club membership by direct interaction during member events and daily operations Works with the Executive Chef and front of house manager to develop club function and private function business, assisting in menus and in all food service related areas Maintains high sanitation standards set forth by the Health Department Maintains breakage, spoiling, and refrigeration temp logs daily Maintains all HR responsibility, including reviews, employee recognition, and counseling Financial: Maintains internal controls for the Culinary department Maintains company payroll policies, procedures, and controls Maintains proper food and labor cost for the department Maintains purchase order system/bid sheets and requisitions Implements and maintains par-stock levels on food inventory Maintains ordering and receiving program to ensure proper quality and price on all purchases Maintains responsibility for sales, expenses, and profit goals as outlines in the food and beverage operating budget/plan Operates under all guidelines, policies, and standards set by Reynolds Responsible for attending all Reynolds training seminars and manager meetings Qualifications: Training as a full service chef in a continental cuisine restaurant, hotel, or club environment Culinary school graduate or demonstrated talent and success in a progressive position as a Sous Chef or Chef De Cuisine Full knowledge and ability to safely produce food for allergies and diet preferences Ability to lead, train, and motivate Must have outstanding organizational and communication skills Valid Serve Safe certification CPR/First Aid certification or willingness to be certified Knowledge of Hospitality software (POS ) preferred. Must have the ability to stand, walk, and lift often Physically capable of lifting 30-50 pounds Benefits: Medical, dental, vision and life insurance Paid time off: vacation, sick, personal days, and 10 holidays 401(k) with company match Flexible spending and health savings accounts LTD and STD Employee discounts: food, retail merchandise, boat rentals Golf privileges
Mar 08, 2024
Full time
Duties: Plans for and schedules manpower, equipment, and supply requirements for the department and maintains accountability for the cost, utilization, and performance of employees and equipment Assists in the hiring, training, and proficiency of employees in kitchen department Prepares and produces menu items, responsible for garnishing of dishes, and portion control Assists with menu development that ensures a diverse and high quality menu selection that is responsive to the desires of membership Assists with developing a menu program to reflect seasonality, diversity and reflects the direction of the culinary program Instructs cooks in the details of preparing menu items Instructs dishwashers in details of using dish machine to ensure high quality of sanitation standards Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times Maintains preventative equipment maintenance procedures and standards Develops a sound working rapport with the Club membership by direct interaction during member events and daily operations Works with the Executive Chef and front of house manager to develop club function and private function business, assisting in menus and in all food service related areas Maintains high sanitation standards set forth by the Health Department Maintains breakage, spoiling, and refrigeration temp logs daily Maintains all HR responsibility, including reviews, employee recognition, and counseling Financial: Maintains internal controls for the Culinary department Maintains company payroll policies, procedures, and controls Maintains proper food and labor cost for the department Maintains purchase order system/bid sheets and requisitions Implements and maintains par-stock levels on food inventory Maintains ordering and receiving program to ensure proper quality and price on all purchases Maintains responsibility for sales, expenses, and profit goals as outlines in the food and beverage operating budget/plan Operates under all guidelines, policies, and standards set by Reynolds Responsible for attending all Reynolds training seminars and manager meetings Qualifications: Training as a full service chef in a continental cuisine restaurant, hotel, or club environment Culinary school graduate or demonstrated talent and success in a progressive position as a Sous Chef or Chef De Cuisine Full knowledge and ability to safely produce food for allergies and diet preferences Ability to lead, train, and motivate Must have outstanding organizational and communication skills Valid Serve Safe certification CPR/First Aid certification or willingness to be certified Knowledge of Hospitality software (POS ) preferred. Must have the ability to stand, walk, and lift often Physically capable of lifting 30-50 pounds Benefits: Medical, dental, vision and life insurance Paid time off: vacation, sick, personal days, and 10 holidays 401(k) with company match Flexible spending and health savings accounts LTD and STD Employee discounts: food, retail merchandise, boat rentals Golf privileges
EGG WORKS EGG & I: Back of the House Crew Egg Works Egg & I is looking for motivated, dependable, and hard-working staff to join our team! We are looking to fill all back of the house positions. Apply online or visit any of our 7 locations! Established in 1988 as The Egg & I, and expanded into its sister restaurants called the Egg Works in 2005, Egg Works is now the flagship breakfast joint in the Las Vegas area. Come join our award-winning team! We are currently looking for: Line Cooks Dishwashers Prep Cooks Pantry Cooks EGG WORKS EGG & I: Equipo de Cocina Egg Works Egg & I está buscando personal motivado, confiable y trabajador para unirse a nuestro equipo! Estamos buscando todas las posiciones de la cocina. Solicite en línea o visite cualquiera de nuestras 7 locaciones! Establecido en 1988 como The Egg & I, y expandido a sus restaurantes hermanos llamados Egg Works en 2005, Egg Works es ahora el lugar de desayuno insignia en el área de Las Vegas. Únete a nuestro equipo premiado! Actualmente estamos buscando: Cocineros de línea Lavaplatos Cocineros de preparación Despensa Cocinero Requirements Skills and Requirements: Keeping and maintaining a clean work place. Ability to perform job functions with attention to detail, speed and accuracy. Preparing food in a timely fashion, always fresh to order. Being able to multi-task during peak times. Excellent communication skills. Being punctual and reliable. Performing other restaurant duties as assigned. Must have a NV Health Card. Habilidades y Requisitos: Mantener y mantenga un lugar de trabajo limpio. Capacidad para realizar funciones de trabajo con atención al detalle, velocidad y precisión. Preparar los alimentos de manera oportuna, siempre frescos a pedido. Ser capaz de realizar múltiples tareas durante las horas pico. Excelentes habilidades de comunicación. Ser puntual y confiable. Realizar otras tareas del restaurante según lo asignado. Debe tener una Health Card de NV. Benefits Benefits: Competitive pay Paid training! Plenty of opportunities to grow with the company. Employee discounts Beneficios: Pago competitivo Entrenamiento pagado! Muchas oportunidades para crecer con la empresa. Descuentos para empleados
Mar 04, 2024
Full time
EGG WORKS EGG & I: Back of the House Crew Egg Works Egg & I is looking for motivated, dependable, and hard-working staff to join our team! We are looking to fill all back of the house positions. Apply online or visit any of our 7 locations! Established in 1988 as The Egg & I, and expanded into its sister restaurants called the Egg Works in 2005, Egg Works is now the flagship breakfast joint in the Las Vegas area. Come join our award-winning team! We are currently looking for: Line Cooks Dishwashers Prep Cooks Pantry Cooks EGG WORKS EGG & I: Equipo de Cocina Egg Works Egg & I está buscando personal motivado, confiable y trabajador para unirse a nuestro equipo! Estamos buscando todas las posiciones de la cocina. Solicite en línea o visite cualquiera de nuestras 7 locaciones! Establecido en 1988 como The Egg & I, y expandido a sus restaurantes hermanos llamados Egg Works en 2005, Egg Works es ahora el lugar de desayuno insignia en el área de Las Vegas. Únete a nuestro equipo premiado! Actualmente estamos buscando: Cocineros de línea Lavaplatos Cocineros de preparación Despensa Cocinero Requirements Skills and Requirements: Keeping and maintaining a clean work place. Ability to perform job functions with attention to detail, speed and accuracy. Preparing food in a timely fashion, always fresh to order. Being able to multi-task during peak times. Excellent communication skills. Being punctual and reliable. Performing other restaurant duties as assigned. Must have a NV Health Card. Habilidades y Requisitos: Mantener y mantenga un lugar de trabajo limpio. Capacidad para realizar funciones de trabajo con atención al detalle, velocidad y precisión. Preparar los alimentos de manera oportuna, siempre frescos a pedido. Ser capaz de realizar múltiples tareas durante las horas pico. Excelentes habilidades de comunicación. Ser puntual y confiable. Realizar otras tareas del restaurante según lo asignado. Debe tener una Health Card de NV. Benefits Benefits: Competitive pay Paid training! Plenty of opportunities to grow with the company. Employee discounts Beneficios: Pago competitivo Entrenamiento pagado! Muchas oportunidades para crecer con la empresa. Descuentos para empleados