PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or GED equivalent. One year cooking experience PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks.
Apr 26, 2024
Full time
PURPOSE OF THIS POSITION Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition. JOB DUTIES/RESPONSIBILITIES Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful. Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines. Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies. Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift. Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds). Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks . Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting. Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team. Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines. Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team. REQUIRED QUALIFICATIONS Knowledgeable in proper operation of kitchen equipment Ability to operate a cash register Positive service-oriented interpersonal and communication skills required Ability to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team members Show flexibility/adaptability in meeting environmental constraints and demands placed on services. PREFERRED QUALIFICATIONS High school graduate or GED equivalent. One year cooking experience PHYSICAL DEMANDS This position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks.
Vice President of Hospitality & Catering National Brand Strong Presence Our Company is searching for a strategic and business-minded Vice President of Hospitality to work in the highly visible D.C. Market. If youre a Professional Vice President of Hospitality that thrives in a high volume, festive atmosphere please dont hesitate, Apply Today for our location in Washington, DC. Our Company operates multi-concept on-premise catering sales. Diverse experience in the Hospitality segment is necessary for our Vice President of Hospitality. Convention experience is a huge plus. Dont miss this great opportunity as our new Vice President of Hospitality, Apply Today for our location in Washington, DC. Title of Position: Vice President of Hospitality Job Description: The Vice President of Hospitality is responsible for leading the execution of extraordinary business standards with regard to guest experience, operations, talent development, and financial performance. The Vice President of Hospitality is the hospitality driver, retention owner and source of inspiration for the team. The Vice President of Hospitality is responsible for developing and maintaining strong relationships with our partners, associates, management teams. Introducing the appropriate blend of Ours and our Partners cultures and business philosophies is necessary to deliver unparalleled guest experiences. Benefits: Competitive wages 401(K) Medical / Dental / Vision insurance Bonus Programs Based On Performance Paid Vacation Qualifications: The Vice President of Hospitality should always be able to provide consistent support to the success of the operation Trust, honesty, integrity and a true passion for customer satisfaction is a requirement for the Vice President of Hospitality The Vice President of Hospitality must be proficient in achieving solid financial results A true desire to mentor and develop others is a trait the Vice President of Hospitality must possess Senior level multi-unit, multi concept experience of 3+ years is a must for this position Apply Now-Vice President of Hospitality located in Washington, DC If you would like to be considered for this position, email your resume to
Apr 26, 2024
Vice President of Hospitality & Catering National Brand Strong Presence Our Company is searching for a strategic and business-minded Vice President of Hospitality to work in the highly visible D.C. Market. If youre a Professional Vice President of Hospitality that thrives in a high volume, festive atmosphere please dont hesitate, Apply Today for our location in Washington, DC. Our Company operates multi-concept on-premise catering sales. Diverse experience in the Hospitality segment is necessary for our Vice President of Hospitality. Convention experience is a huge plus. Dont miss this great opportunity as our new Vice President of Hospitality, Apply Today for our location in Washington, DC. Title of Position: Vice President of Hospitality Job Description: The Vice President of Hospitality is responsible for leading the execution of extraordinary business standards with regard to guest experience, operations, talent development, and financial performance. The Vice President of Hospitality is the hospitality driver, retention owner and source of inspiration for the team. The Vice President of Hospitality is responsible for developing and maintaining strong relationships with our partners, associates, management teams. Introducing the appropriate blend of Ours and our Partners cultures and business philosophies is necessary to deliver unparalleled guest experiences. Benefits: Competitive wages 401(K) Medical / Dental / Vision insurance Bonus Programs Based On Performance Paid Vacation Qualifications: The Vice President of Hospitality should always be able to provide consistent support to the success of the operation Trust, honesty, integrity and a true passion for customer satisfaction is a requirement for the Vice President of Hospitality The Vice President of Hospitality must be proficient in achieving solid financial results A true desire to mentor and develop others is a trait the Vice President of Hospitality must possess Senior level multi-unit, multi concept experience of 3+ years is a must for this position Apply Now-Vice President of Hospitality located in Washington, DC If you would like to be considered for this position, email your resume to
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Apr 26, 2024
Full time
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Apr 24, 2024
Full time
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Apr 24, 2024
Full time
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Apr 24, 2024
Full time
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Apr 24, 2024
Full time
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Apr 24, 2024
Full time
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Apr 24, 2024
Full time
PANERA CAFE CATERING LEAD Want to work in a place where you can learn, laugh, be supported, be yourself and reach your goals? If so, then Panera is for you. We do everything possible to earn your trust and help you succeed-every day, in every way. Come join the fun! Panera Perks: Competitive pay Eligible for increases based on performance Free Meals on shifts Career Growth Opportunities Paid vacation & holidays for full-time team members Medical, dental, vision, life insurance & 401(k) with match available Are you friendly, motivated, and hard-working? Up for a challenge? Ready to grow? If so, you'll thrive on our team. Our Catering Leads bring Panera to the community. As a Catering Lead at Panera, you are key to the success of our catering business. You help customers plan and select great Panera food for their events, you support their questions and needs, and you make sure their food is delivered when and how they need it. As a Catering Lead at Panera, you are asked to: Own the success of our catering operations Communication with and support our catering customers Manage the production of catering orders Personally deliver orders to customer events Ensure extraordinary guest experiences Help build our cuture of Warmth, Belonging, Growth, and Trust Step in and support your manager and team This opportunity is for you if: You have great communication skills You love working with people You're a self-starter who can meet goals with limited supervision You like the hustle and bustle of the hospitality industry You have excellent organizational and time-management skills Must have valid driver's license, acceptable automobile insurance, and "smart" cell phone You have your own vehicle that you can use for delivering orders, and you have an acceptable driving record You have food or retail experience (preferred but not required) You want to partner with a fun, energized team that can work hard and laugh often You're committed to food safety and health safety You are at least 18 years of age. You're passionate about our Guiding Values and Behaviors: Warmth for guests: Making people smile Bold thoughts, brave actions: Learning, growing, and taking risks Own it: Finding solutions and taking initiative Win together: Working (and winning) as a team Inspire and celebrate: Having fun and celebrating success Rooted in respect: Seeing the best in others Growth Opportunities at Panera: A Path to Success: Most of our retail managers started as hourly associates. Our career path program helps you get there. Skills and Training: Every day at Panera we help build your skills and prepare you for a strong career-whatever your goals may be. Nationwide Opportunities: We open about 100 new cafes each year-so you'll have plenty of chances to move or grow with us. Around here, every day starts with a fresh batch of bread and a thousand possibilities. Get ready to rise. Equal Opportunity Employer and Affirmative-Action Employer Additional Description :
Executive Chef Catering - Campus or Business Dining Are you an Executive Chef passionate about your culinary skills? Our Company is searching for a Professional Executive Chef to lead a polished culinary staff. To become the Executive Chef of this establishment, apply today for our location in Norfolk, Virginia. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Dont miss this fresh, exciting and rewarding career opportunity as an Executive Chef in Norfolk, Virginia. Title of Position Executive Chef - Catering Chef Job Description: The Executive Chef will lead a team full of culinary professionals, set high standards, and produce great tasting food, all while following strict food safety guidelines. Our Executive Chef needs to be extremely motivated, hardworking, energetic, experienced and fully capable of leading a group of culinary experts. The right candidate will support the culinary development of their team to ensure menu items are executed with excellence all the time. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, can perform cost analysis and have a firm understanding of P&L management. Benefits: Competitive Compensation Insurance Benefits 401(K) Paid Time Off Thorough and Ongoing Training Qualifications: The Executive Chef must possess 1-2 years high-volume Kitchen Management experience Catering experience a plus Proven experience creating a safe work environment incorporating teamwork and professional development is necessary for the Executive Chef The Executive Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage The ability to handle stress in a productive way is a must for the Executive Chef The Executive Chef must have the ability to delegate while maintaining control Apply Now Executive Catering Chef in Norfolk, Virginia If you would like to be considered for this position, email your resume to Presented by Tom Bull with Gecko Hospitality
Apr 23, 2024
Executive Chef Catering - Campus or Business Dining Are you an Executive Chef passionate about your culinary skills? Our Company is searching for a Professional Executive Chef to lead a polished culinary staff. To become the Executive Chef of this establishment, apply today for our location in Norfolk, Virginia. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Dont miss this fresh, exciting and rewarding career opportunity as an Executive Chef in Norfolk, Virginia. Title of Position Executive Chef - Catering Chef Job Description: The Executive Chef will lead a team full of culinary professionals, set high standards, and produce great tasting food, all while following strict food safety guidelines. Our Executive Chef needs to be extremely motivated, hardworking, energetic, experienced and fully capable of leading a group of culinary experts. The right candidate will support the culinary development of their team to ensure menu items are executed with excellence all the time. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, can perform cost analysis and have a firm understanding of P&L management. Benefits: Competitive Compensation Insurance Benefits 401(K) Paid Time Off Thorough and Ongoing Training Qualifications: The Executive Chef must possess 1-2 years high-volume Kitchen Management experience Catering experience a plus Proven experience creating a safe work environment incorporating teamwork and professional development is necessary for the Executive Chef The Executive Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage The ability to handle stress in a productive way is a must for the Executive Chef The Executive Chef must have the ability to delegate while maintaining control Apply Now Executive Catering Chef in Norfolk, Virginia If you would like to be considered for this position, email your resume to Presented by Tom Bull with Gecko Hospitality
Unit Description: Grow your career and develop a team that shares your desire to make a difference $5,000 Sign-On and Relocation Assistance Provided Sodexo is seeking a Senior Catering Manager for University of Wisconsin - Eau Claire located in Eau Claire, WI . The University of Wisconsin-Eau Claire is consistently rated among the top 10 public Midwestern universities and recognized nationally for quality academics. With the most beautiful campus in the UW System as your backdrop, you will have hundreds of different lanes to explore and make friendships to last a lifetime. Blugold Dining creates exceptional experiences that exceed our customers' expectations and supports a healthy learning environment. Each day, we strive to ensure the Quality of Life services - we provide a positive effect on our entire campus community. Efforts, like engagement of students through programming, nutritious healthy meals, a strong commitment to sustainability and a better tomorrow, reinforce our commitment to support the University of Wisconsin Eau Claire . We have many different dining locations on campus: Resident Dining in Riverview Café, Marketplace in Davies Center with multiple cuisines, Einstein Bros. Bagels in Centennial Hall, The Cabin serving Starbucks Coffee and much more. We take great pride in the many ways in which we enhance Quality of Life on our campus." This is a day shift opportunity (Monday - Friday) with occasional evenings and weekends to support catering and other events. The successful candidate will: identify customer needs and expectations; ensure that Sodexo and customer goals are aligned and met; educate and develop rapport with clients and promote partnerships; promote a customer/client centered culture that strives to exceed customer and client needs; coordinate all unit catering initiatives to drive sales growth and track results. maintain and improve service level resulting in increased customer satisfaction; ensure all HACCP standards are followed; demonstrate resourcefulness and quick responsiveness to client and customer requests. We are looking for candidates who: Have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively Manage multiple priorities, demonstrate professional communication skills, and a passion for high level customer service Prioritize tasks and exhibit flexibility to take on additional responsibilities as needed High volume catering management experience Extensive formal training in catering services, with particular emphasis on customer service, event planning and presentation, and event management Strong focus on food quality and presentation as well as high end catering experience Previous success managing a university campus account Strong leadership skills, computer skills, and culinary knowledge Technical competence in unit financial management, pricing, menu development and will be responsible for the training and development of front line hourly employees Exceptional time management skills and will be able to juggle multiple priorities. Learn more about University of Wisconsin - Eau Claire at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Click here for more information about Sodexo's Benefits . Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Apr 17, 2024
Full time
Unit Description: Grow your career and develop a team that shares your desire to make a difference $5,000 Sign-On and Relocation Assistance Provided Sodexo is seeking a Senior Catering Manager for University of Wisconsin - Eau Claire located in Eau Claire, WI . The University of Wisconsin-Eau Claire is consistently rated among the top 10 public Midwestern universities and recognized nationally for quality academics. With the most beautiful campus in the UW System as your backdrop, you will have hundreds of different lanes to explore and make friendships to last a lifetime. Blugold Dining creates exceptional experiences that exceed our customers' expectations and supports a healthy learning environment. Each day, we strive to ensure the Quality of Life services - we provide a positive effect on our entire campus community. Efforts, like engagement of students through programming, nutritious healthy meals, a strong commitment to sustainability and a better tomorrow, reinforce our commitment to support the University of Wisconsin Eau Claire . We have many different dining locations on campus: Resident Dining in Riverview Café, Marketplace in Davies Center with multiple cuisines, Einstein Bros. Bagels in Centennial Hall, The Cabin serving Starbucks Coffee and much more. We take great pride in the many ways in which we enhance Quality of Life on our campus." This is a day shift opportunity (Monday - Friday) with occasional evenings and weekends to support catering and other events. The successful candidate will: identify customer needs and expectations; ensure that Sodexo and customer goals are aligned and met; educate and develop rapport with clients and promote partnerships; promote a customer/client centered culture that strives to exceed customer and client needs; coordinate all unit catering initiatives to drive sales growth and track results. maintain and improve service level resulting in increased customer satisfaction; ensure all HACCP standards are followed; demonstrate resourcefulness and quick responsiveness to client and customer requests. We are looking for candidates who: Have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively Manage multiple priorities, demonstrate professional communication skills, and a passion for high level customer service Prioritize tasks and exhibit flexibility to take on additional responsibilities as needed High volume catering management experience Extensive formal training in catering services, with particular emphasis on customer service, event planning and presentation, and event management Strong focus on food quality and presentation as well as high end catering experience Previous success managing a university campus account Strong leadership skills, computer skills, and culinary knowledge Technical competence in unit financial management, pricing, menu development and will be responsible for the training and development of front line hourly employees Exceptional time management skills and will be able to juggle multiple priorities. Learn more about University of Wisconsin - Eau Claire at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Click here for more information about Sodexo's Benefits . Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
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.
Apr 07, 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.
Job title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. 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. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend, and holiday shifts. 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, to stir, measure, pour, cut, chop, dice, and decorate, etc 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 ServSafe Certification Travel May need to travel across UB campuses and may need to attend conferences, special events 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.
Apr 07, 2024
Full time
Job title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. 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. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, weekend, and holiday shifts. 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, to stir, measure, pour, cut, chop, dice, and decorate, etc 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 ServSafe Certification Travel May need to travel across UB campuses and may need to attend conferences, special events 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.
HRI Hospitality
334 O'Keefe Ave, New Orleans, LA, USA
The Holiday Inn Express New Orleans is looking for an experienced DOS to join its team!
Job Title : Director of Sales
Supervision Received: General Manager with a dotted line to Corporate Director of Sales
Supervision Exercised: Small Office of 2
JOB SUMMARY
The Director of Sales will implement, monitor, and control sales strategies. The Director of Sales is also responsible for meeting assigned monthly sales goals.
MINIMUM REQUIREMENTS
Education
Bachelor’s Degree or equivalent industry experience
Experience
Minimum of 3 years’ experience as a Senior Sales Manager or Associate Director of Sales in a similar-sized property
Delphi.fdc, and Opera knowledge are a plus
Skills and Knowledge
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she may perform the essential functions of the job, with or without reasonable accommodation.
Excellent verbal and written communication skills including leading and participating in formal presentations
Strong sales and negotiation skills as well as the ability to cultivate leads, build relationships and achieve financial expectations
Strong organizational skills with the ability to handle multiple tasks in a fast-paced environment
Experience with hotel PMS and sales systems
Strong computer skills. Microsoft Office, Delphi, or other hotel sales system, and other programs as it pertains to this position
Strong knowledge of TravelClick products such as Demand 360, Rate 360, and A360
Strong knowledge of reading and understanding STR reports
Excellent working knowledge of all department operations
Skilled at both monthly group forecasting and the annual budget process
Skilled at preparing and presenting annual marketing plans and quarterly ownership presentations
Understanding of Group and Catering pace reports and sales productivity reporting
Understanding of budgetary and fiscal responsibility to the sales department
Ability to provide strong leadership, mentorship, training, and coaching & counseling skills to his or her direct reports
Strong desire to deliver high quality of customer service
Detail-oriented and organized as it pertains to accuracy and efficiency
Good personnel management and organizational skills
JOB DUTIES
Manage the sales team to achieve/exceed budgeted revenues for the current year, along with future year pre-booking goals.
Initiate and maintain a direct and aggressive sales effort to meet/exceed budgeted goals and achieve RevPAR and penetration growth.
Hands-on sales responsibility with supervisory accountability for the daily activities of sales team members, providing them with the leadership, mentorship, and training necessary to implement effective sales strategies that maximize all revenue streams for the hotel.
Management of each member of the sales team to direct the effort and execution of exceeding monthly sales activities and productivity goals.
E nsure each member of the team adheres to professional and timely correspondences, proposals, contracts, and follow-ups.
Establish sales team policies and procedures relating to Sales, Revenue Management, and Reservations.
Demonstrate the ability to attract and retain high-performing sales associates.
With guidance from the assigned Corporate Director of Sales, assist in the development and implementation of quarterly and annual booking goals for the Sales Department.
Assist the General Manager with the Sales and Marketing portion of the Annual Marketing Plan and Quarterly Ownership Review presentations.
Support all direct sales efforts to include sales trips, off-property functions, and customer entertainment.
Knowledgeable about each hotel’s top accounts.
Accompanies sellers on outside sales appointments and “shadows” sellers during telephone prospecting and solicitation calls as needed
Monitor quality and accuracy of final group sales and wholesale contracts to ensure proper application of hotel deposit, space allocation, yield, and SOP policies.
Prepare and train the sales team in relation to performance benchmarks and budgets.
Develop strategies for Group forecasting and analyzing hotel revenue needs.
Responsible for monthly group forecasts and revisions.
Collaborate and produce rate strategies with Revenue Management to ensure the hotel has effective pricing and selling strategies in place to achieve the optimal mix of business, a minimum 12-month period of time.
Plan, manage, and evaluate all financial aspects of the sales efforts throughout the properties to ensure cost-effectiveness and optimal utilization of resources.
Develop, implement, and evaluate short and long-term tactics and programs focused on customer and market needs/ conditions to ensure the achievement of all sales associate and team revenue goals.
Attend and actively participate in weekly yield and group pick-up management meetings
Plan, manage, and evaluate all financial aspects of the sales effort to ensure cost-effectiveness and optimal utilization of resources.
Work with the Corporate Marketing Manager in taking an active role in developing Marketing and PR strategies to support the revenue goals.
Ensure accurate and current Marketing data is readily available to support and document the decision-making process.
Manage the HRIL Sales and Marketing Incentive Plan process for the Sales Department.
Create, manage, and expense budget/forecast.
Responsible for producing and distributing accurate month-end sales reports to HRIL Senior Leadership.
Conduct sales department meetings with written minutes.
Receive department-related guest complaints and ensure necessary corrective action is administered.
Maintain open door communication policy for all associates.
Complete and maintain accurate, objective, and timely performance reviews for the department.
Conduct frequent sales calls to existing and new accounts, as well as uncover new business in the assigned market segment(s).
Build and strengthen relationships with existing and new accounts to enable future bookings. Activities include sales calls, entertainment, trade shows, etc.
Arrange site inspections of the hotel for new accounts that the Sales Leader is assigned to.
Maintain accurate sales records in the hotel sales system to provide complete history, ensure future and current quality of service, and enhance future prospects.
Respond to all sales inquiries within 24 business hours.
Partner with the operations team to coordinate customer specifications, and effectively respond to customer issues and comments to ensure customer satisfaction.
Adjust work schedule as needed to meet the business demands, which may include hours in early morning, evening, and/or weekend hours.
Other duties as assigned.
US work authorization is required.
Benefits: 401(k), 401(k) matching, Dental insurance, Disability insurance, Employee discount, Health insurance, Life insurance, Paid time off, Tuition reimbursement, Vision insurance, etc .
EOE/M/F/V/D
Apr 01, 2024
Full time
The Holiday Inn Express New Orleans is looking for an experienced DOS to join its team!
Job Title : Director of Sales
Supervision Received: General Manager with a dotted line to Corporate Director of Sales
Supervision Exercised: Small Office of 2
JOB SUMMARY
The Director of Sales will implement, monitor, and control sales strategies. The Director of Sales is also responsible for meeting assigned monthly sales goals.
MINIMUM REQUIREMENTS
Education
Bachelor’s Degree or equivalent industry experience
Experience
Minimum of 3 years’ experience as a Senior Sales Manager or Associate Director of Sales in a similar-sized property
Delphi.fdc, and Opera knowledge are a plus
Skills and Knowledge
The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she may perform the essential functions of the job, with or without reasonable accommodation.
Excellent verbal and written communication skills including leading and participating in formal presentations
Strong sales and negotiation skills as well as the ability to cultivate leads, build relationships and achieve financial expectations
Strong organizational skills with the ability to handle multiple tasks in a fast-paced environment
Experience with hotel PMS and sales systems
Strong computer skills. Microsoft Office, Delphi, or other hotel sales system, and other programs as it pertains to this position
Strong knowledge of TravelClick products such as Demand 360, Rate 360, and A360
Strong knowledge of reading and understanding STR reports
Excellent working knowledge of all department operations
Skilled at both monthly group forecasting and the annual budget process
Skilled at preparing and presenting annual marketing plans and quarterly ownership presentations
Understanding of Group and Catering pace reports and sales productivity reporting
Understanding of budgetary and fiscal responsibility to the sales department
Ability to provide strong leadership, mentorship, training, and coaching & counseling skills to his or her direct reports
Strong desire to deliver high quality of customer service
Detail-oriented and organized as it pertains to accuracy and efficiency
Good personnel management and organizational skills
JOB DUTIES
Manage the sales team to achieve/exceed budgeted revenues for the current year, along with future year pre-booking goals.
Initiate and maintain a direct and aggressive sales effort to meet/exceed budgeted goals and achieve RevPAR and penetration growth.
Hands-on sales responsibility with supervisory accountability for the daily activities of sales team members, providing them with the leadership, mentorship, and training necessary to implement effective sales strategies that maximize all revenue streams for the hotel.
Management of each member of the sales team to direct the effort and execution of exceeding monthly sales activities and productivity goals.
E nsure each member of the team adheres to professional and timely correspondences, proposals, contracts, and follow-ups.
Establish sales team policies and procedures relating to Sales, Revenue Management, and Reservations.
Demonstrate the ability to attract and retain high-performing sales associates.
With guidance from the assigned Corporate Director of Sales, assist in the development and implementation of quarterly and annual booking goals for the Sales Department.
Assist the General Manager with the Sales and Marketing portion of the Annual Marketing Plan and Quarterly Ownership Review presentations.
Support all direct sales efforts to include sales trips, off-property functions, and customer entertainment.
Knowledgeable about each hotel’s top accounts.
Accompanies sellers on outside sales appointments and “shadows” sellers during telephone prospecting and solicitation calls as needed
Monitor quality and accuracy of final group sales and wholesale contracts to ensure proper application of hotel deposit, space allocation, yield, and SOP policies.
Prepare and train the sales team in relation to performance benchmarks and budgets.
Develop strategies for Group forecasting and analyzing hotel revenue needs.
Responsible for monthly group forecasts and revisions.
Collaborate and produce rate strategies with Revenue Management to ensure the hotel has effective pricing and selling strategies in place to achieve the optimal mix of business, a minimum 12-month period of time.
Plan, manage, and evaluate all financial aspects of the sales efforts throughout the properties to ensure cost-effectiveness and optimal utilization of resources.
Develop, implement, and evaluate short and long-term tactics and programs focused on customer and market needs/ conditions to ensure the achievement of all sales associate and team revenue goals.
Attend and actively participate in weekly yield and group pick-up management meetings
Plan, manage, and evaluate all financial aspects of the sales effort to ensure cost-effectiveness and optimal utilization of resources.
Work with the Corporate Marketing Manager in taking an active role in developing Marketing and PR strategies to support the revenue goals.
Ensure accurate and current Marketing data is readily available to support and document the decision-making process.
Manage the HRIL Sales and Marketing Incentive Plan process for the Sales Department.
Create, manage, and expense budget/forecast.
Responsible for producing and distributing accurate month-end sales reports to HRIL Senior Leadership.
Conduct sales department meetings with written minutes.
Receive department-related guest complaints and ensure necessary corrective action is administered.
Maintain open door communication policy for all associates.
Complete and maintain accurate, objective, and timely performance reviews for the department.
Conduct frequent sales calls to existing and new accounts, as well as uncover new business in the assigned market segment(s).
Build and strengthen relationships with existing and new accounts to enable future bookings. Activities include sales calls, entertainment, trade shows, etc.
Arrange site inspections of the hotel for new accounts that the Sales Leader is assigned to.
Maintain accurate sales records in the hotel sales system to provide complete history, ensure future and current quality of service, and enhance future prospects.
Respond to all sales inquiries within 24 business hours.
Partner with the operations team to coordinate customer specifications, and effectively respond to customer issues and comments to ensure customer satisfaction.
Adjust work schedule as needed to meet the business demands, which may include hours in early morning, evening, and/or weekend hours.
Other duties as assigned.
US work authorization is required.
Benefits: 401(k), 401(k) matching, Dental insurance, Disability insurance, Employee discount, Health insurance, Life insurance, Paid time off, Tuition reimbursement, Vision insurance, etc .
EOE/M/F/V/D
Unit Description: If you are looking for an exciting new opportunity with potential to grow your career while supporting the young men and women who protect our country, this is the job for you! Relocation Offered As Sodexo Government Services continues to have the proud pleasure of supporting the Air Force, we are seeking an Executive Chef 2 to lead the culinary process at Ellsworth Air Force Base, SD; serving our dedicated airmen, families and base civilians. The Executive Chef 2 will be a key driver in leading a team of both Subcontractor cooks and Airmen serving a wide variety of fresh and creative offers to our customers. This position will have over-site of an Air Force dining facility located on base. Excellent advancement opportunities are available to successful candidates as we continue to grow. The Executive Chef 2 will function as the lead manager in the kitchen and will direct all kitchen staff and operations . Training, menu planning, food quality, food and physical safety, cost controls and client/customer relations are a top focus for the Executive Chef and his/her team. Ellsworth Air Force Base, SC is located in Rapid City, SD . Rapid City lies east of Black Hills National Forest in western South Dakota. It's known as a gateway to Mt. Rushmore, the massive iconic sculpture of 4 U.S. presidents. "City of Presidents," a series of life-size statues that spans several blocks downtown. Some of the top attractions in Rapid City and its surrounding areas are Storybook Island, Bear Country USA, Reptile Gardens, Badlands National Park, The Museum of Geology, and Dinosaur Park. We are looking for candidates who will: • manage the daily food production including production planning and controls; • ensure Sodexo Culinary Standards including recipe compliance and food quality; • manage food costing, controls and compliance; • have high expectations for customer service and quality of food; • have the ability and willingness to develop and train Airmen; The ideal candidate has: • a strong culinary background and Culinary Degree or Certification with demonstrated ability to lead a culinary staff • excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies • previous experience working in a high volume facility • strong management and relationship building skills • a focus on food safety/sanitation and physical safety (ServSafe certification is required) The Executive Chef must have excellent culinary and supervisory skills and managing people to make every day a better day for the Air Force with the goal of creating dining experiences, not just meals. This key hire for our culinary management team will possess excellent leadership and communication skills and will be responsible for the successful every day running of the operation. This position will interface with the client and Airmen on a regular basis to listen to and look for opportunities for innovation and creativity. The Executive Chef 2 will have an active role in managing the daily events and operations related to finance; cost controls, customer service, and will provide strategic leadership and work collaboratively with several generations in the workplace to exceed resident and client expectations. This position is also responsible for the positive outcomes for all planning, organizing and incorporating the Sodexo Policies, Procedures. Reporting to the General Manager, this key management hire will have experience in training and developing staff, and coordinating customer service programs. Working for Sodexo at Government and Agency locations allows you to provide logistical support for combat missions abroad and for day-to-day management during training periods at home. Across America and around the world, our service offering combines facility and food services together as a customer-centric management solution. Today, we are entrusted with a workforce of a quarter million men and women in public service across 150 government sites and agencies. Our teams engage with international alliances and partners to ensure that those we serve have what they need to achieve peak performance. Sound like the opportunity you've been waiting for. Apply today! We look forward to hearing from you. Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Apr 26, 2024
Full time
Unit Description: If you are looking for an exciting new opportunity with potential to grow your career while supporting the young men and women who protect our country, this is the job for you! Relocation Offered As Sodexo Government Services continues to have the proud pleasure of supporting the Air Force, we are seeking an Executive Chef 2 to lead the culinary process at Ellsworth Air Force Base, SD; serving our dedicated airmen, families and base civilians. The Executive Chef 2 will be a key driver in leading a team of both Subcontractor cooks and Airmen serving a wide variety of fresh and creative offers to our customers. This position will have over-site of an Air Force dining facility located on base. Excellent advancement opportunities are available to successful candidates as we continue to grow. The Executive Chef 2 will function as the lead manager in the kitchen and will direct all kitchen staff and operations . Training, menu planning, food quality, food and physical safety, cost controls and client/customer relations are a top focus for the Executive Chef and his/her team. Ellsworth Air Force Base, SC is located in Rapid City, SD . Rapid City lies east of Black Hills National Forest in western South Dakota. It's known as a gateway to Mt. Rushmore, the massive iconic sculpture of 4 U.S. presidents. "City of Presidents," a series of life-size statues that spans several blocks downtown. Some of the top attractions in Rapid City and its surrounding areas are Storybook Island, Bear Country USA, Reptile Gardens, Badlands National Park, The Museum of Geology, and Dinosaur Park. We are looking for candidates who will: • manage the daily food production including production planning and controls; • ensure Sodexo Culinary Standards including recipe compliance and food quality; • manage food costing, controls and compliance; • have high expectations for customer service and quality of food; • have the ability and willingness to develop and train Airmen; The ideal candidate has: • a strong culinary background and Culinary Degree or Certification with demonstrated ability to lead a culinary staff • excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies • previous experience working in a high volume facility • strong management and relationship building skills • a focus on food safety/sanitation and physical safety (ServSafe certification is required) The Executive Chef must have excellent culinary and supervisory skills and managing people to make every day a better day for the Air Force with the goal of creating dining experiences, not just meals. This key hire for our culinary management team will possess excellent leadership and communication skills and will be responsible for the successful every day running of the operation. This position will interface with the client and Airmen on a regular basis to listen to and look for opportunities for innovation and creativity. The Executive Chef 2 will have an active role in managing the daily events and operations related to finance; cost controls, customer service, and will provide strategic leadership and work collaboratively with several generations in the workplace to exceed resident and client expectations. This position is also responsible for the positive outcomes for all planning, organizing and incorporating the Sodexo Policies, Procedures. Reporting to the General Manager, this key management hire will have experience in training and developing staff, and coordinating customer service programs. Working for Sodexo at Government and Agency locations allows you to provide logistical support for combat missions abroad and for day-to-day management during training periods at home. Across America and around the world, our service offering combines facility and food services together as a customer-centric management solution. Today, we are entrusted with a workforce of a quarter million men and women in public service across 150 government sites and agencies. Our teams engage with international alliances and partners to ensure that those we serve have what they need to achieve peak performance. Sound like the opportunity you've been waiting for. Apply today! We look forward to hearing from you. Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 26, 2024
Full time
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 26, 2024
Full time
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Apr 26, 2024
Full time
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 26, 2024
Full time
Employment Type: Full time Shift: Day Shift Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details
Apr 26, 2024
Full time
Employment Type: Full time Shift: Description: POSITION PURPOSE Under the general direction of the General Manager, Food & Nutrition Services, the Executive Chef is responsible for the oversight and day-to-day culinary operations of the Regional Health Ministry's (RHM) Food & Nutrition Services (FANS) Department with a Total Managed Volume typically ranging from $500,000 to $2,000,000. The Executive Chef is responsible for successfully coordinating and directing all culinary functions, quality control/improvement and culinary personnel within the department as assigned and Helps develop and maintain a culinary integrity program in a single campus environment. Trains and develops existing kitchen staff and develops and cultivates further talent to drive excellence through staff training and engagement. The Executive Chef leads by demonstration through proper cooking techniques and possesses a working knowledge of regulatory and food safety/sanitation practices and principles based on HAACP, Health Department, Joint Commission and THS standards. The Executive Chef coordinates the day-to-day food production and is responsible for the quality, preparation and presentation of all menu items while maintaining a high level of food quality utilizing THS standards and systems. The Executive Chef also interacts, engages and coordinates efforts with clinical dietitians to ensure optimal patient care as well as co-develop and promote wellness, educational and community initiatives. Under the direction of the General Manager, FANS, works collaboratively with all levels of FANS leadership and management team disciplines at RHMs and within the region. Develops and implements plans and implementation processes that support Trinity Health and RHM FANS goals, objectives, strategies, policies, and procedures. Ensures cost reduction targets and productivity improvement objectives are met, while cultivating service/product quality and customer satisfaction. Ensures the General Manager is kept abreast of issues or problems impacting program efficiencies and effectiveness. Attracts, develops and trains talent to ensure program quality, sustainability, long-term growth, and development. The Executive Chef leads by exemplifying the mission, vision and values of Trinity Health and the Regional Health Ministry. ESSENTIAL FUNCTIONS Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, supports and endorses senior leadership decisions, goals, objectives, and strategies. Oversees the day-to-day management of the culinary and sanitation activities for the FANS department and ensures program service support objectives are met. Provides a work environment that fosters positive energy, creativity, and teamwork among associates across all functional areas. Provides operational and technical support to RHM FANS management stakeholders in support of the overall management of FANS programs. Develops, implements and coordinates within the RHM: Implementation of core program systems (Menus, Food Formularies, Cleaning Practices, auditing tools, competencies, etc.) Participates in monthly budget reviews with the Regional Manager and RHM stakeholders to identify budget variances; and prepares related reports for senior management review. Keeps the General Manager informed of issues affecting program costs, service capabilities, effectiveness and efficiencies, as well as issues noted during Performance Improvement audits in areas of responsibility. Presents findings and recommendations for improvement to the General Manager. Meets with direct reports and support staff, as required, to review overall culinary operations goals/objectives, to address shortfalls and open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and measurables used in determining success. Develops and administers Program Quality Evaluations and reviews Patient and Customer Satisfaction Survey scores for discrepancies and overall customer satisfaction for FANS. Prepares Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies in the culinary area(s). Interviews, hires, trains, appraises, counsels, and supervises staff; handles disciplinary actions. Reviews and approves expense reports and holds direct reports accountable to Trinity Health and THS policies and procedures. Reviews hiring justifications to ensure financial cost saving merit. Ensures timely completion of annual performance appraisals; addresses associate problems and issues related to their work or environment. Fosters the development of diverse teams at all levels as appropriate and outlines annual skills development, career growth opportunities and improvement objectives with direct reports. Establishes and monitors progress on objectives and takes the necessary actions to resolve and prevent recurring issues. Provides the necessary leadership and oversight in cases where disciplinary action or termination is warranted. Manages multiple projects and tasks in a fast paced environment and possesses the ability to adapt to change. Demonstrates the ability to develop a project plan for major projects with milestones to determine schedule of deliverables to advance project outcomes. Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively affect operational, financial, and service performance at the RHM. Maintains a working knowledge of applicable Federal, State and local laws/regulations; the Trinity Health Integrity and Compliance Program and Code of Conduct; as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior. Ensures all aspects and standards for departmental operations including but not limited to all culinary functions and standards, Patient/Retail Production and Catering and Retail operations as assigned are adhered to. Leads and ensures that all areas function in a compliant, optimal and efficient manner that ensures patient and customer satisfaction Ensures the existence of effective quality improvement programs within the department, as assigned, inclusive of the food borne illness, safety and infection control aspects in the appropriately assigned areas of the department. Ensures all cash handling policies are followed appropriately as assigned and that all cash is accounted for. Ensures that all menus are reviewed annually (Patient, Retail, etc.) and adjusted according to patient/customer preference. Works with assigned clinical nutrition staff to ensure that Nutrient Analysis for all menus are accurate and updated as needed. Ensures that all catered functions are approved, planned and executed per policy in a timely fashion with a customer centered focus. Ensures safe conditions and procedures are followed at all times to minimize/eliminate workman's compensation claims and create a safe working environment for all Food & Nutrition colleagues. Displays the ability to plan and direct food production personnel regarding type and quantity of food to be prepared and any special techniques to be employed for modified diets. Ensures that all menu items follow a THS approved recipe and that all recipes are accessible to culinary staff. Maintains accurate and appropriate records as required. Demonstrates a cost-conscious attitude to time usage and consistently makes the best use of time. May handle additional duties and responsibilities as needed or assigned. MINIMUM QUALIFICATIONS Completion of an accredited culinary institution program or equivalent degree and a minimum of three to five years progressive experience in the general culinary or healthcare foodservice management field or an equivalent combination of education and work experience. Ability to work effectively in a diverse, collaborative, and team oriented culture. Ability to develop methodologies for collecting and analyzing relevant data; to audit program processes; monitor quality; identify, problems and their root causes, and make recommendations for improvement. Excellent leadership, analytical, organizational, planning, delegation, coaching, communication (verbal, written and interpersonal), and computer (MS Word, Excel, Outlook, PowerPoint) skills; with a continuous improvement mindset and ability to challenge conventional thinking at all levels of the organization. A personal presence characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. Ability to be a self-starter and independent worker able to manage multiple conflicting priorities and demands. Ability to delegate responsibilities effectively and provide regular follow up to ensure objectives is met. PHYSICAL / MENTAL REQUIREMENTS AND WORKING CONDITIONS Works in a well-lighted, well-ventilated area. Occasionally exposed to normal food service conditions such as noise, heat and humidity. TRINITY HOSPITALITY SERVICES MISSION STATEMENT In the spirit of our guiding behaviors and as stewards of Trinity Health, our pledge is to deliver culinary, nutritional and hospitality excellence in a compassionate and innovative manner to all we serve across our ministry. . click apply for full job details