Tillamook County Creamery Association
Tillamook, Oregon
Restaurant and Catering Chef Come join the Tillamook Team where our philosophy is "Do Right By Every Bite." As an independent farmer-owned cooperative, we have been guided by good, honest values since 1909. We believe in putting quality over profit, natural over artificial, and that hard work can never be outsmarted. We're taking a stand for real food, because everyone deserves better. We invite members of all diverse communities to join our workforce. At Tillamook, we believe that inclusion and diversity are central to our cultural strategy. In order to achieve our growth ambition and compete and win in the marketplace, we believe we make better decisions and build stronger teams when we invite and rely on diverse perspectives, thoughts, backgrounds and cultures into our work and to fuel our innovation and growth. To us this means creating a climate of inclusion where all employees feel valued and a sense of belonging. We believe this will make us a better consumer brand and employer. About you: What does real food mean to you? Is your favorite dish a cheesy casserole? Perhaps a decadent and indulgent ice cream? Either way, your identification with food is important to us. People who fit well here at Tillamook have a commitment to quality in everything they do. Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. About us: Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. We live by these shared values: We are Good Stewards, We believe in Uncompromising Quality, We work as One Team, We Play to Win, and We Genuinely Care for each other. What you will do: The Creamery Restaurant and Catering Chef is responsible for the kitchen operations of the Tillamook Creamery Visitor Center. With approximately 1 million visitors per year, the Tillamook Creamery is one of Oregon's top tourist attractions and is the focal point of the iconic Tillamook brand. As a signature experience to the Visitor Center, the Restaurant and Catering Chef is responsible for ensuring the brand is well represented through the culinary offerings of the restaurant and event catering of the Creamery. In addition, this role is charged with implementing business strategies to enable current goals that bring the brand to life through the menus offered at the Creamery in partnership with the TCCA Corporate Executive Chef. They are responsible for financial goals and oversee product ordering, inventory management, menu costing and pricing for the Creamery kitchens. The Restaurant and Catering Chef motivates and coaches her/his team to provide well-presented, delicious, and brand-elevating culinary dishes consistently to every guest as well as optimizing ticket times and ensuring an efficient back of house operation. The Restaurant and Catering Chef must ensure that Tillamook's 5 shared values are integrated into daily lives at work, fostering a culture of inclusion, creating space for each and every employee to feel a sense of belonging and can contribute to their fullest potential. Management Responsibilities include but not limited to the following: Holding employees accountable for performing their daily duties and demonstrating appropriate workplace behaviors; providing continuous feedback, coaching, and timely effective discipline when necessary; evaluating, monitoring and providing regular feedback on employees' performance; holding effective, regular, team meetings; demonstrating financial responsibility by protecting the employers' financial interests; and serving as role model by demonstrating professionalism, honesty, integrity, ethical behavior and living our company values. Here's a day in the life: • Direct and oversee the daily operations of the Tillamook Creamery kitchens. • Responsible for menu development and deployment (to be approved by the TCCA Corp Exec Chef). • Responsible for systems that manage inventory and purchasing supplies, cost control, and sanitation. • Work with Food Service Managers to manage the kitchen staff in the day-to-day performance of their jobs, including hiring, training, developing, and the retention of employees. • Work with Food Service Managers to supervise kitchen staff and ensure service runs smoothly. • Ensure that quality and cost standards are consistently maintained. • Ensure that quality culinary dishes are served on schedule and see that any problems that arise are rectified. • Analyze food sales to maintain food production and inventories accordingly. • Ensure that food and facilities meet all governmental regulations. • Oversee and ensure that all food is prepared to specifications in presentation and recipe. Responsible for approving all prepared food items that leave the kitchen. • Select, create, and modify menus and recipes as needed so that they remain viable. • Oversee and work on the line to support, observe, train and direct staff during service, depending on the number of staff in the kitchen. • Standardize production recipes and standards to ensure consistent quality. • Effectively develop menus - including costing, allergy guides, and training manuals, recipe cards, and prep sheets. • Utilizing financial acumen skills, maintain ownership of business results, implementing strategies as appropriate to maximize business results. Keep stakeholders informed. • Ensure goals are tracked and objectives are met. • Ensure the guest experience and culinary offerings are in alignment with brand standards. • Trains staff to provide a consistent guest experience through friendly, knowledgeable, and efficient service utilizing TCCA's Creamery guidelines. • Lead through TCCA values to provide a safe and respectful environment for employees, guests, and vendors. • Efficiently manage and utilize resources. • Exercise independent judgement and critical thinking skills regularly, bringing well-considered, data-driven recommendations to leadership. • Work collaboratively, celebrate employee wins, provide regular recognition, and encourage recognition of success by all team members. • Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced. • Assign food preparation and line duties to the kitchen staff. • Develop seasonal catering menus, with the TCCA Corp Executive Chef, that are brand elevating, profitable and desirable. • Train culinary teams on executing catering menus. Work with the FOH team on presentation and service of catering menus. • Create custom menus and options for VIP guests and large groups. • Oversee and ensure that food safety and Health Department satiation requirements are always maintained. • Maintain food cost and budgetary guidelines while possessing and understanding of food costing formulas and yield percentages. • Estimate food consumption and requisition or purchase food. • Ensure proper equipment operations/maintenance. • Ensure company systems (temperature logs, maintenance logs, sanitation logs) are maintained and accurate. • Accurately track and report kitchen expenses. • Build professional and respectful working relationships with other TCCA departments including but not limited to People & Culture, Finance, Site Maintenance, and other Creamery departments. • Manage and oversee the relationship with food vendors. • Confront and resolve difficult situations in a proactive, objective, professional, and solution-oriented manner. Knowledge, skills, and abilities: • 5 years kitchen restaurant experience required. • 3 years of supervisor or management experience required. • Food preparation, grill work and catering experience required. • Demonstrated ability to effectively develop menus - including costing, allergy guides, and training manuals. • Demonstrated ability to effectively prioritize and time manage. • Possess the ability to read, write, and interpret reports. • Excellent written and verbal communication skills. • Demonstrated intermediate computer literacy with knowledge of Microsoft Word, Outlook, and Excel, SharePoint, and POS systems. • Food Handlers permit required. • Manager ServeSafe certification required. • Ability to pass a Motor Vehicle Report • OLCC license required. Industry leading benefit and reward programs: We offer outstanding benefits to our employees. For more information, please visit the careers page: We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging. We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success. We are seeking talent from a wide range of diversity, perspectives and backgrounds to join our exceptional organization and help us build our future. Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. Tillamook is an equal opportunity employer and does not discriminate on the basis of race, national origin/ ancestry status, marital status, gender, sexual orientation, protected veteran status, disability, age or any other status protected by federal, state or local law.
Mar 12, 2024
Full time
Restaurant and Catering Chef Come join the Tillamook Team where our philosophy is "Do Right By Every Bite." As an independent farmer-owned cooperative, we have been guided by good, honest values since 1909. We believe in putting quality over profit, natural over artificial, and that hard work can never be outsmarted. We're taking a stand for real food, because everyone deserves better. We invite members of all diverse communities to join our workforce. At Tillamook, we believe that inclusion and diversity are central to our cultural strategy. In order to achieve our growth ambition and compete and win in the marketplace, we believe we make better decisions and build stronger teams when we invite and rely on diverse perspectives, thoughts, backgrounds and cultures into our work and to fuel our innovation and growth. To us this means creating a climate of inclusion where all employees feel valued and a sense of belonging. We believe this will make us a better consumer brand and employer. About you: What does real food mean to you? Is your favorite dish a cheesy casserole? Perhaps a decadent and indulgent ice cream? Either way, your identification with food is important to us. People who fit well here at Tillamook have a commitment to quality in everything they do. Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. About us: Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. We live by these shared values: We are Good Stewards, We believe in Uncompromising Quality, We work as One Team, We Play to Win, and We Genuinely Care for each other. What you will do: The Creamery Restaurant and Catering Chef is responsible for the kitchen operations of the Tillamook Creamery Visitor Center. With approximately 1 million visitors per year, the Tillamook Creamery is one of Oregon's top tourist attractions and is the focal point of the iconic Tillamook brand. As a signature experience to the Visitor Center, the Restaurant and Catering Chef is responsible for ensuring the brand is well represented through the culinary offerings of the restaurant and event catering of the Creamery. In addition, this role is charged with implementing business strategies to enable current goals that bring the brand to life through the menus offered at the Creamery in partnership with the TCCA Corporate Executive Chef. They are responsible for financial goals and oversee product ordering, inventory management, menu costing and pricing for the Creamery kitchens. The Restaurant and Catering Chef motivates and coaches her/his team to provide well-presented, delicious, and brand-elevating culinary dishes consistently to every guest as well as optimizing ticket times and ensuring an efficient back of house operation. The Restaurant and Catering Chef must ensure that Tillamook's 5 shared values are integrated into daily lives at work, fostering a culture of inclusion, creating space for each and every employee to feel a sense of belonging and can contribute to their fullest potential. Management Responsibilities include but not limited to the following: Holding employees accountable for performing their daily duties and demonstrating appropriate workplace behaviors; providing continuous feedback, coaching, and timely effective discipline when necessary; evaluating, monitoring and providing regular feedback on employees' performance; holding effective, regular, team meetings; demonstrating financial responsibility by protecting the employers' financial interests; and serving as role model by demonstrating professionalism, honesty, integrity, ethical behavior and living our company values. Here's a day in the life: • Direct and oversee the daily operations of the Tillamook Creamery kitchens. • Responsible for menu development and deployment (to be approved by the TCCA Corp Exec Chef). • Responsible for systems that manage inventory and purchasing supplies, cost control, and sanitation. • Work with Food Service Managers to manage the kitchen staff in the day-to-day performance of their jobs, including hiring, training, developing, and the retention of employees. • Work with Food Service Managers to supervise kitchen staff and ensure service runs smoothly. • Ensure that quality and cost standards are consistently maintained. • Ensure that quality culinary dishes are served on schedule and see that any problems that arise are rectified. • Analyze food sales to maintain food production and inventories accordingly. • Ensure that food and facilities meet all governmental regulations. • Oversee and ensure that all food is prepared to specifications in presentation and recipe. Responsible for approving all prepared food items that leave the kitchen. • Select, create, and modify menus and recipes as needed so that they remain viable. • Oversee and work on the line to support, observe, train and direct staff during service, depending on the number of staff in the kitchen. • Standardize production recipes and standards to ensure consistent quality. • Effectively develop menus - including costing, allergy guides, and training manuals, recipe cards, and prep sheets. • Utilizing financial acumen skills, maintain ownership of business results, implementing strategies as appropriate to maximize business results. Keep stakeholders informed. • Ensure goals are tracked and objectives are met. • Ensure the guest experience and culinary offerings are in alignment with brand standards. • Trains staff to provide a consistent guest experience through friendly, knowledgeable, and efficient service utilizing TCCA's Creamery guidelines. • Lead through TCCA values to provide a safe and respectful environment for employees, guests, and vendors. • Efficiently manage and utilize resources. • Exercise independent judgement and critical thinking skills regularly, bringing well-considered, data-driven recommendations to leadership. • Work collaboratively, celebrate employee wins, provide regular recognition, and encourage recognition of success by all team members. • Responsible for ensuring employees receive the necessary training to ensure quality culinary dishes are produced. • Assign food preparation and line duties to the kitchen staff. • Develop seasonal catering menus, with the TCCA Corp Executive Chef, that are brand elevating, profitable and desirable. • Train culinary teams on executing catering menus. Work with the FOH team on presentation and service of catering menus. • Create custom menus and options for VIP guests and large groups. • Oversee and ensure that food safety and Health Department satiation requirements are always maintained. • Maintain food cost and budgetary guidelines while possessing and understanding of food costing formulas and yield percentages. • Estimate food consumption and requisition or purchase food. • Ensure proper equipment operations/maintenance. • Ensure company systems (temperature logs, maintenance logs, sanitation logs) are maintained and accurate. • Accurately track and report kitchen expenses. • Build professional and respectful working relationships with other TCCA departments including but not limited to People & Culture, Finance, Site Maintenance, and other Creamery departments. • Manage and oversee the relationship with food vendors. • Confront and resolve difficult situations in a proactive, objective, professional, and solution-oriented manner. Knowledge, skills, and abilities: • 5 years kitchen restaurant experience required. • 3 years of supervisor or management experience required. • Food preparation, grill work and catering experience required. • Demonstrated ability to effectively develop menus - including costing, allergy guides, and training manuals. • Demonstrated ability to effectively prioritize and time manage. • Possess the ability to read, write, and interpret reports. • Excellent written and verbal communication skills. • Demonstrated intermediate computer literacy with knowledge of Microsoft Word, Outlook, and Excel, SharePoint, and POS systems. • Food Handlers permit required. • Manager ServeSafe certification required. • Ability to pass a Motor Vehicle Report • OLCC license required. Industry leading benefit and reward programs: We offer outstanding benefits to our employees. For more information, please visit the careers page: We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging. We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success. We are seeking talent from a wide range of diversity, perspectives and backgrounds to join our exceptional organization and help us build our future. Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. Tillamook is an equal opportunity employer and does not discriminate on the basis of race, national origin/ ancestry status, marital status, gender, sexual orientation, protected veteran status, disability, age or any other status protected by federal, state or local law.
Founded in Silicon Valley in 2009 by Marc Andreessen and Ben Horowitz, Andreessen Horowitz (known as "a16z") is a venture capital firm that backs bold entrepreneurs building the future through technology. We are stage agnostic: We invest in seed to venture to late-stage technology companies, across bio + healthcare, consumer, crypto, enterprise, fintech, games, and companies building toward American dynamism. a16z has $35B in assets under management across multiple funds.
We’ve established a team that is defined by respect for the entrepreneur and the company-building process; we know what it’s like to be in the founder’s shoes. We’ve invested in companies like Affirm, Airbnb, Coinbase, Databricks, Devoted Health, Insitro , Figma, GitHub, Instacart, OpenSea, Roblox, Stripe, and Substack. Our team is at the forefront of new technology, helping founders and their companies impact and change the world.
The Role
The Go-To-Market Network team has built the deepest c-level executive network in the world for our portfolio companies to work with and learn from. This team of proven sales, marketing and consulting professionals has developed an environment to enable and support marketing, sales, services, and customer success teams in our portfolio’s path to revenue. Their expertise extends into sales, marketing, product management and business development, to help to promote the right partnerships to accelerate time-to-market. This role requires a highly detail-oriented individual who is comfortable working under fast-paced, time-critical situations and has excellent critical thinking abilities. The ideal candidate will be equipped with strong coordination skills, extreme attention to detail, time management skills, able to change direction quickly, and can manage multiple projects.
Act as the primary NYC on-site contact for assigned Go-To-Market (GTM) for executive briefings and events. The role will need to collaborate with cross-functional teams to conceptualize, plan, and execute a range of events such as executive briefings, dinners, small receptions and virtual briefings with C-level executives, portfolio companies, the network, and a16z partners
Manage all aspects of small event planning logistics, such as arranging meeting spaces, catering, venues, vendor sourcing, shipping, materials, and audio/visual equipment
Execute day-of event logistics for briefings and small events. Responsibilities include overseeing room setups, catering, making sure audio-visual requirements are met, managing virtual meetings, other event logistics and on-site troubleshooting
Partner with GTM leaders on assigned events to develop plans, ensuring clarity on deliverables, timelines, roles, and responsibilities
Keep network and portfolio company contacts updated in the salesforce system
To join our team, you should be excited to:
Plan and execute events. You’ll ensure that our in-person or virtual events run smoothly and that all event attendees have been communicated any relevant event details. You will also help with event logistics including any necessary setup, catering, breakdown, etc
We do only first class business and only in a first class way. In every interaction, you offer an exceptionally high level of service to our portfolio companies and our GTM network, embodying the culture of a16z
Interact with world class entrepreneurs and corporate executives. You should enjoy interacting with startup founders and C-level executives in our network, and reflect a16z values
Maintain data quality. We primarily use Google Workspace, Salesforce, and Zoom to manage our events. You’ll help make sure the systems are up to date with the latest data needed for the team to make important decisions.
Minimum Qualifications
Bachelor's degree or equivalent experience
2-4 years of events experience
Previous hospitality experience is not required, but is a bonus
Must have knowledge in basic food and beverage arrangements, including but not limited to sourcing venues, contracting, budgeting, and menu planning
Highly organized and executes all tasks with operational and organizational excellence with an attention to detail
Low ego, high empathy, and the capacity to collaborate effectively with diverse teams
Extremely proactive and has the ability to foresee potential roadblocks and mitigate them
Ability to work in a fast-paced, fluid environment
Positive attitude and willingness to jump in and support the broader team when needed
Hands on experience using Google Workspace, Salesforce, and Zoom
Loves learning and continuously improving
Strong communication skills
This role requires an in-office (New York City) presence up to 5 days a week
Ability to travel to US based events as needed
The anticipated salary range for this role is between $108,000-$126,000, actual starting pay may vary based on a range of factors which can include experience, skills, and scope.
This role is eligible to participate in the a16z Carry program and various discretionary bonus programs as well as benefit and perquisite plans including health, dental, vision, disability, life insurance, 401K plan, vacation, and sick leave.
a16z culture
We do only first class business and only in a first class way
We take a long view of relationships, because we are in the relationship business
We believe in the future and bet the firm that way
We are all different, we recognize that, and we win
We celebrate the good times
We do it for the team
We play to win
At a16z we are always looking to hire the absolute best talent and recognize that diversity in our experiences and backgrounds is what makes us stronger. We hire candidates of any race, color, ancestry, religion, sex, national origin, sexual orientation, gender identity, age, marital or family status, disability, Veteran status, and any other status. These differences are what enables us to work towards the future we envision for ourselves, our portfolio companies, and the World.
Our organization participates in E-Verify. Click here to learn about E-Verify.
Andreessen Horowitz hereby reserves the right to make use of any unsolicited resumes received from outside recruiting agencies and / or individual recruiters without being responsible for payment of any fees asserted from the use of unsolicited resumes.
Mar 05, 2024
Full time
Founded in Silicon Valley in 2009 by Marc Andreessen and Ben Horowitz, Andreessen Horowitz (known as "a16z") is a venture capital firm that backs bold entrepreneurs building the future through technology. We are stage agnostic: We invest in seed to venture to late-stage technology companies, across bio + healthcare, consumer, crypto, enterprise, fintech, games, and companies building toward American dynamism. a16z has $35B in assets under management across multiple funds.
We’ve established a team that is defined by respect for the entrepreneur and the company-building process; we know what it’s like to be in the founder’s shoes. We’ve invested in companies like Affirm, Airbnb, Coinbase, Databricks, Devoted Health, Insitro , Figma, GitHub, Instacart, OpenSea, Roblox, Stripe, and Substack. Our team is at the forefront of new technology, helping founders and their companies impact and change the world.
The Role
The Go-To-Market Network team has built the deepest c-level executive network in the world for our portfolio companies to work with and learn from. This team of proven sales, marketing and consulting professionals has developed an environment to enable and support marketing, sales, services, and customer success teams in our portfolio’s path to revenue. Their expertise extends into sales, marketing, product management and business development, to help to promote the right partnerships to accelerate time-to-market. This role requires a highly detail-oriented individual who is comfortable working under fast-paced, time-critical situations and has excellent critical thinking abilities. The ideal candidate will be equipped with strong coordination skills, extreme attention to detail, time management skills, able to change direction quickly, and can manage multiple projects.
Act as the primary NYC on-site contact for assigned Go-To-Market (GTM) for executive briefings and events. The role will need to collaborate with cross-functional teams to conceptualize, plan, and execute a range of events such as executive briefings, dinners, small receptions and virtual briefings with C-level executives, portfolio companies, the network, and a16z partners
Manage all aspects of small event planning logistics, such as arranging meeting spaces, catering, venues, vendor sourcing, shipping, materials, and audio/visual equipment
Execute day-of event logistics for briefings and small events. Responsibilities include overseeing room setups, catering, making sure audio-visual requirements are met, managing virtual meetings, other event logistics and on-site troubleshooting
Partner with GTM leaders on assigned events to develop plans, ensuring clarity on deliverables, timelines, roles, and responsibilities
Keep network and portfolio company contacts updated in the salesforce system
To join our team, you should be excited to:
Plan and execute events. You’ll ensure that our in-person or virtual events run smoothly and that all event attendees have been communicated any relevant event details. You will also help with event logistics including any necessary setup, catering, breakdown, etc
We do only first class business and only in a first class way. In every interaction, you offer an exceptionally high level of service to our portfolio companies and our GTM network, embodying the culture of a16z
Interact with world class entrepreneurs and corporate executives. You should enjoy interacting with startup founders and C-level executives in our network, and reflect a16z values
Maintain data quality. We primarily use Google Workspace, Salesforce, and Zoom to manage our events. You’ll help make sure the systems are up to date with the latest data needed for the team to make important decisions.
Minimum Qualifications
Bachelor's degree or equivalent experience
2-4 years of events experience
Previous hospitality experience is not required, but is a bonus
Must have knowledge in basic food and beverage arrangements, including but not limited to sourcing venues, contracting, budgeting, and menu planning
Highly organized and executes all tasks with operational and organizational excellence with an attention to detail
Low ego, high empathy, and the capacity to collaborate effectively with diverse teams
Extremely proactive and has the ability to foresee potential roadblocks and mitigate them
Ability to work in a fast-paced, fluid environment
Positive attitude and willingness to jump in and support the broader team when needed
Hands on experience using Google Workspace, Salesforce, and Zoom
Loves learning and continuously improving
Strong communication skills
This role requires an in-office (New York City) presence up to 5 days a week
Ability to travel to US based events as needed
The anticipated salary range for this role is between $108,000-$126,000, actual starting pay may vary based on a range of factors which can include experience, skills, and scope.
This role is eligible to participate in the a16z Carry program and various discretionary bonus programs as well as benefit and perquisite plans including health, dental, vision, disability, life insurance, 401K plan, vacation, and sick leave.
a16z culture
We do only first class business and only in a first class way
We take a long view of relationships, because we are in the relationship business
We believe in the future and bet the firm that way
We are all different, we recognize that, and we win
We celebrate the good times
We do it for the team
We play to win
At a16z we are always looking to hire the absolute best talent and recognize that diversity in our experiences and backgrounds is what makes us stronger. We hire candidates of any race, color, ancestry, religion, sex, national origin, sexual orientation, gender identity, age, marital or family status, disability, Veteran status, and any other status. These differences are what enables us to work towards the future we envision for ourselves, our portfolio companies, and the World.
Our organization participates in E-Verify. Click here to learn about E-Verify.
Andreessen Horowitz hereby reserves the right to make use of any unsolicited resumes received from outside recruiting agencies and / or individual recruiters without being responsible for payment of any fees asserted from the use of unsolicited resumes.
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Mar 27, 2024
Full time
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
221 days/year 8 hours/day Salary Range: $50,000 - $65,000/year Overview: The Site Supervisor will assist the Coordinator of Food Services in directing the total food service program to ensure an atmosphere of efficiency, cleanliness, and friendliness in which students are served nutritious and attractive meals. Assists in administering the K-12 nutrition services programs. Primary areas of responsibility include: assisting with the evaluation of cafeteria operations for efficiency and effectiveness; providing technical support to cafeteria operations; ensuring department compliance with federal, state and local guidelines; assisting with interpretation of federal, state and local regulations for all child nutrition programs; providing nutrition expertise for internal and external stakeholders; assisting Coordinator of Food Services with all aspects of cafeteria and catering operations. Key Responsibilities: Coordinates the training and orientation of new substitutes in the food service department. Arranges for substitutes as needed. Visits lunchrooms daily as assigned, checking that high standards of health and safety are maintained. Assists with ensuring that all equipment assigned to and used by the lunch program is safe and operational. Assists with administering policies and guidelines. Prepares financial reports, federal and state reports, district reports, and other such correspondences and records as may be necessary or required. Understands and is able to use the point-of-sale system. Is able to use computer networks and make use of email and other computer software. Assists with all absence reporting in Aesop and payroll processing in VeriTime. Processes orders and requisitions as assigned. Assists with parent communication. Assists with annual audits as required. Facilitates varied scheduling needs for the food services department. Inputs and maintains purchased inventories and summaries. Responds to phone calls and resolve issues - kitchens, vendors, repairs, or staff related. Performs evaluations as assigned. Plans menus in compliance with federal and state nutrition guidelines monthly. Incorporates promotions and celebrations. Monitors kitchen operations as assigned. Assists in conducting site visits to kitchens to ensure compliance with menus and recipes. Monitors health inspections and provides corrective action when necessary. Communicates issues to the Coordinator of Food Services. Research staff and parent/guardian questions for resolution. Assists in processing applications and providing notices for free/reduced lunch eligibility. Assists with the coordination and operations of concessions. Assists with catering event preparation and facilitation. Processes information for accurate and timely billing. Attends seminars, conferences, food shows, training. Operates the department in the absence of the Coordinator of Food Services. Performs other duties as assigned. Key Qualifications: Bachelor's degree or higher, or equivalent educational experience, with academic major in food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; OR Bachelor's degree or higher in any academic major and a State recognized certificate for food service directors, OR Bachelor's degree or higher in any academic major and at least two years of relevant nutrition programs experience; OR Associate's degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field and at least two years of relevant school nutrition programs experience. ServSafe Certified through the National Restaurant Association and accreditation by the American National Standards Institute conference for Food Protection or the ability to demonstrate capacity to learn and obtain during first year of employment preferred. Experience with computer software for menu planning and nutritional analysis preferred. Evidence of specific training in governmental regulations related to food service and nutrition or the ability to demonstrate capacity to learn during the first six months of employment required. Knowledge, Skills and Abilities (KSA): Knowledge of commercial food service operations Knowledge of federal and state child nutrition programs regulations: National School Lunch, School Breakfast, Fresh Fruit and Vegetable Program, After School Snack, Farm to School, etc. Knowledge of governmental regulations related to food service and nutrition. Knowledge of standard sanitation procedures for food production and food service operations. Ability to review, evaluate and improve cafeteria operations. Ability to effectively administer school nutrition programs. Excellent oral and written communication, human relations, and technological skills. Ability to work with basic mathematical and computational concepts. Demonstrates enthusiasm and a sincere desire to ensure the safety of all. Is able to accept constructive criticism or feedback. Demonstrates professional tact and diplomacy with administrators, staff, teachers, students, parents, and the diverse community. Is conscientious and assumes responsibility for individual performance. Anticipates problems and unforeseen events and deals with them in an appropriate manner. Demonstrates an ability to make proper decisions when required. Demonstrates loyalty to the administrative team and district. Participates in appropriate professional organizations and activities. Maintains a calm attitude and sense of control at all times. Maintains a high level of ethical behavior and confidentiality of information. Possesses the ability to be flexible and adaptable to changing needs. Physical Demands & Work Environment: PHYSICAL DEMANDS: The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Position is mostly indoors in a climate-controlled office or building. While performing the duties of this job, the employee is frequently required to walk and stand. Occasionally the employee will sit and/or run. The employee will frequently bend or twist at the trunk while performing the duties of this job. The employee will frequently squat, stoop, kneel, reach above the head, reach forward and repeat the same hand motion many times while performing the duties of the job. The employee may routinely lift and move objects weighing 25-30 pounds. The employee must also have the ability to work in an environment, including extreme variations in temperatures and to operate varied technologies and commercial office equipment. The specific vision requirements of the job include good depth perception and occasionally being able to see objects/persons at a distance. The employee frequently is required to hear conversation in quiet, as well as a noisy environment and be able to tell where a sound is coming from while performing the duties of the job. The employee must be able to communicate to the team to give directions. The Board of Education does not discriminate on the basis of race, color, national origin, sex (including sexual orientation and transgender identity), disability, age, religion, military status ancestry, genetic information (collectively, "Protected Classes"), or any other legally protected category, in its programs and activities, including employment opportunities.
Mar 23, 2024
Full time
221 days/year 8 hours/day Salary Range: $50,000 - $65,000/year Overview: The Site Supervisor will assist the Coordinator of Food Services in directing the total food service program to ensure an atmosphere of efficiency, cleanliness, and friendliness in which students are served nutritious and attractive meals. Assists in administering the K-12 nutrition services programs. Primary areas of responsibility include: assisting with the evaluation of cafeteria operations for efficiency and effectiveness; providing technical support to cafeteria operations; ensuring department compliance with federal, state and local guidelines; assisting with interpretation of federal, state and local regulations for all child nutrition programs; providing nutrition expertise for internal and external stakeholders; assisting Coordinator of Food Services with all aspects of cafeteria and catering operations. Key Responsibilities: Coordinates the training and orientation of new substitutes in the food service department. Arranges for substitutes as needed. Visits lunchrooms daily as assigned, checking that high standards of health and safety are maintained. Assists with ensuring that all equipment assigned to and used by the lunch program is safe and operational. Assists with administering policies and guidelines. Prepares financial reports, federal and state reports, district reports, and other such correspondences and records as may be necessary or required. Understands and is able to use the point-of-sale system. Is able to use computer networks and make use of email and other computer software. Assists with all absence reporting in Aesop and payroll processing in VeriTime. Processes orders and requisitions as assigned. Assists with parent communication. Assists with annual audits as required. Facilitates varied scheduling needs for the food services department. Inputs and maintains purchased inventories and summaries. Responds to phone calls and resolve issues - kitchens, vendors, repairs, or staff related. Performs evaluations as assigned. Plans menus in compliance with federal and state nutrition guidelines monthly. Incorporates promotions and celebrations. Monitors kitchen operations as assigned. Assists in conducting site visits to kitchens to ensure compliance with menus and recipes. Monitors health inspections and provides corrective action when necessary. Communicates issues to the Coordinator of Food Services. Research staff and parent/guardian questions for resolution. Assists in processing applications and providing notices for free/reduced lunch eligibility. Assists with the coordination and operations of concessions. Assists with catering event preparation and facilitation. Processes information for accurate and timely billing. Attends seminars, conferences, food shows, training. Operates the department in the absence of the Coordinator of Food Services. Performs other duties as assigned. Key Qualifications: Bachelor's degree or higher, or equivalent educational experience, with academic major in food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; OR Bachelor's degree or higher in any academic major and a State recognized certificate for food service directors, OR Bachelor's degree or higher in any academic major and at least two years of relevant nutrition programs experience; OR Associate's degree, or equivalent educational experience, with academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field and at least two years of relevant school nutrition programs experience. ServSafe Certified through the National Restaurant Association and accreditation by the American National Standards Institute conference for Food Protection or the ability to demonstrate capacity to learn and obtain during first year of employment preferred. Experience with computer software for menu planning and nutritional analysis preferred. Evidence of specific training in governmental regulations related to food service and nutrition or the ability to demonstrate capacity to learn during the first six months of employment required. Knowledge, Skills and Abilities (KSA): Knowledge of commercial food service operations Knowledge of federal and state child nutrition programs regulations: National School Lunch, School Breakfast, Fresh Fruit and Vegetable Program, After School Snack, Farm to School, etc. Knowledge of governmental regulations related to food service and nutrition. Knowledge of standard sanitation procedures for food production and food service operations. Ability to review, evaluate and improve cafeteria operations. Ability to effectively administer school nutrition programs. Excellent oral and written communication, human relations, and technological skills. Ability to work with basic mathematical and computational concepts. Demonstrates enthusiasm and a sincere desire to ensure the safety of all. Is able to accept constructive criticism or feedback. Demonstrates professional tact and diplomacy with administrators, staff, teachers, students, parents, and the diverse community. Is conscientious and assumes responsibility for individual performance. Anticipates problems and unforeseen events and deals with them in an appropriate manner. Demonstrates an ability to make proper decisions when required. Demonstrates loyalty to the administrative team and district. Participates in appropriate professional organizations and activities. Maintains a calm attitude and sense of control at all times. Maintains a high level of ethical behavior and confidentiality of information. Possesses the ability to be flexible and adaptable to changing needs. Physical Demands & Work Environment: PHYSICAL DEMANDS: The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Position is mostly indoors in a climate-controlled office or building. While performing the duties of this job, the employee is frequently required to walk and stand. Occasionally the employee will sit and/or run. The employee will frequently bend or twist at the trunk while performing the duties of this job. The employee will frequently squat, stoop, kneel, reach above the head, reach forward and repeat the same hand motion many times while performing the duties of the job. The employee may routinely lift and move objects weighing 25-30 pounds. The employee must also have the ability to work in an environment, including extreme variations in temperatures and to operate varied technologies and commercial office equipment. The specific vision requirements of the job include good depth perception and occasionally being able to see objects/persons at a distance. The employee frequently is required to hear conversation in quiet, as well as a noisy environment and be able to tell where a sound is coming from while performing the duties of the job. The employee must be able to communicate to the team to give directions. The Board of Education does not discriminate on the basis of race, color, national origin, sex (including sexual orientation and transgender identity), disability, age, religion, military status ancestry, genetic information (collectively, "Protected Classes"), or any other legally protected category, in its programs and activities, including employment opportunities.
College of Saint Benedict and Saint Johns University
Minnesota Lake, Minnesota
Location : MN, MN Job Type: Exempt, Administrative Staff, Full Time Job Number: 01813 Department: Dining Service - SJU Opening Date: 03/18/2024 Position Summary The Dining Services Department at Saint John's University invites applications for a full-time (1.0 FTE), benefit eligible position of Campus Executive Chef. This role is responsible for overseeing all culinary operations within the campus dining facilities including, but not limited to; student dining areas, monastery, retirement center, and catering within the St. John's Community. This role requires a seasoned culinary professional with strong leadership skills, a passion for food quality, and the ability to manage a diverse team in a fast-paced environment. The Campus Executive Chef plays a crucial role in menu development, food production, staff training, and ensuring a high level of customer satisfaction. Institutional Inclusion Visioning Statement The College of Saint Benedict (CSB) and Saint John's University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons. CSB and SJU offer competitive salaries and a comprehensive benefits program. For further information regarding CSB and SJU, see . Responsibilities Leadership/Management: Assist the Executive Director in recruiting, hiring, and training of new employees. Provide supervision, support, and counsel for culinary team employees. Conduct regular performance evaluations and provide constructive feedback to team members. Implement innovative culinary techniques and concepts to enhance the dining experience. Foster a positive work environment that promotes teamwork, creativity, and professional growth. Collaborate in long range departmental planning, including selection of food service equipment and facilities planning. Other duties as assigned by the Executive Director. Menu Development/Food Production: Collaborate with stakeholders to create menus that cater to diverse tastes, dietary preferences, and nutritional needs. Stay abreast of food trends, industry developments, and customer feedback to continuously refine and update menus. Develop and oversees adherence to standards, policies, and procedures in order to provide consistent and quality food products and services. Work with the Catering Manager in menu planning and development of catering guides. Source high-quality ingredients and establish relationships with vendors and suppliers. Oversee and assist with food preparation and execution for residential dining, catering, cash operations, and other events. Utilize standardized recipes to ensure the highest standards in product quality including appearance, consistency, and taste. Collaborate with the Purchasing Manager, Service supervisors and staff to monitor food costs and inventory levels to ensure profitability and minimize waste. Forecast residential dining numbers with the Menu Manager & Data Specialist. Operations: Develop and implement efficient workflows and production schedules to optimize kitchen operations. Collaborate with the Purchasing Manager and Menu Manager to create on-trend concepts utilizing existing equipment and staff that will appeal to current student population. Maintain and enforce standards of sanitation and safety as established by Saint John's University, local, state, and federal health authorities. Maintain equipment and work areas in neat, clean, and safe condition. Qualifications A degree or certification in Culinary Arts, Hospitality Management, or related field; or equivalent combination of education and experience. A minimum of 3 years supervisory experience required; 4-7 years preferred. A minimum of 3 years progressive food production experience in a high-volume restaurant, college or commercial foodservice operation with a full-service menu and catering services; 4-7 years preferred. Comprehensive knowledge of culinary techniques, recipe, and menu development. ServSafe certificate or similar food safety course certificate, or ability pass ServSafe exam within the first 6 months of employment. Ability to work a flex schedule that will include days, evenings, and weekends. Excellent leadership skills including the ability to visualize and communicate desired outcomes to a diverse group of people in a team-based environment. Strong food production planning management and organizational skills. Requires in-depth knowledge of culinary practices and techniques. Demonstrated ability to creatively conduct recipe testing and menu development. Excellent oral and written communication skills and interpersonal skills. Excellent managerial, organizational, and problem-solving ability including ability to follow through and meet deadlines. Proficiency in using a broad array of high-volume food service equipment; food service sanitation and preparation techniques. Ability to read, analyze and react to financial information and reports. Requires broad range of office and technical skills, including administering data, generating reports, managing information/files, and analyzing results. Proficiency in Microsoft Office Suite; knowledge of computerized menu management systems is desirable. Physical Requirements: Be able to move swiftly and efficiently around the kitchen, dining areas, and storage facilities. This may involve standing for long periods and walking between workstations. Proficient use of kitchen tools and equipment, such as knives, mixers, and stoves, requires excellent hand-eye coordination and fine motor skills. The Executive Chef should be able to handle food items skillfully and safely. There may be occasions when lifting heavy objects up to 40 pounds, such as sacks of ingredients or kitchen equipment, is necessary. Be able to work comfortably in high-temperature environments without compromising performance. Travel Requirements: Some travel between the campuses of the College of Saint Benedict and Saint John's University. To Apply Applications are accepted online by clicking on "Apply". Candidates are asked to complete the application form and submit a cover letter and resume. If you require an accommodation to participate in the SJU hiring process, please contact Human Resources at or . It is the policy of SJU to conduct a pre-employment background check. An offer of employment is contingent upon a successful background check. Saint John's University also utilizes E-Verify as part of its onboarding process to confirm work authorization. Saint John's University is an Affirmative Action/Equal Opportunity Employer. The College of Saint Benedict/Saint John's University (CSB/SJU) provides a comprehensive fringe benefit program. This brochure provides a summary of the current benefits offered at the College of Saint Benedict and Saint John's University. HEALTH INSURANCE Employees are eligible for coverage in the health insurance plan on the first of the month following date of hire. If you elect medical coverage for yourself, you may also choose to cover your eligible dependents. The employee and CSB/SJU share in the cost of this benefit. The Plan also uses a preferred provider network system where discounts are applied when utilizing health care providers in the network. Care received outside of the preferred provider network is covered, but at a higher cost to the employee and the institution. DENTAL INSURANCE Employees are eligible for coverage in the dental insurance plan on the first of the month following date of hire. If you elect dental coverage for yourself, you may also choose to cover your eligible dependents. The employee and CSB/SJU share in the cost of this benefit. This plan also uses a preferred provider network where discounts are applied when utilizing providers in the network. Care received outside of the preferred provider network is covered, but at a higher cost to the employee and the institution. AFLAC SUPPLEMENTAL INSURANCE This voluntary plan offers an additional level of financial protection for you and your family in the event of a serious accident or illness. LIFE INSURANCE CSB/SJU provides a Basic Life and Accidental Death and Dismemberment (AD&D) policy to employees. This insurance is effective on the first of the month following date of hire. The amount of term insurance provided is based on your annual salary as follows: Salary Life Insurance $0-$20,000 $50,000 $20,001-$37,500 $75,000 $37,501-$50,000 $90,000 $50,001+ $100,000 Employer provided life insurance in excess of $50,000 is subject to imputed income tax (a tax on the value of the premium). You may also purchase additional life insurance in increments of one, two, three, or four times your annual salary. There is also a dependent life insurance package available . click apply for full job details
Mar 20, 2024
Full time
Location : MN, MN Job Type: Exempt, Administrative Staff, Full Time Job Number: 01813 Department: Dining Service - SJU Opening Date: 03/18/2024 Position Summary The Dining Services Department at Saint John's University invites applications for a full-time (1.0 FTE), benefit eligible position of Campus Executive Chef. This role is responsible for overseeing all culinary operations within the campus dining facilities including, but not limited to; student dining areas, monastery, retirement center, and catering within the St. John's Community. This role requires a seasoned culinary professional with strong leadership skills, a passion for food quality, and the ability to manage a diverse team in a fast-paced environment. The Campus Executive Chef plays a crucial role in menu development, food production, staff training, and ensuring a high level of customer satisfaction. Institutional Inclusion Visioning Statement The College of Saint Benedict (CSB) and Saint John's University (SJU) believe that an excellent liberal arts education requires an understanding and appreciation of cultural difference and that everyone deserves to feel safe and morally valued. To that end, we will challenge our own practices and systems. Our commitment to an inclusive environment will be incorporated into all decision-making processes. We dedicate ourselves to cultivating an equitable, inclusive community founded on respect for all persons. CSB and SJU offer competitive salaries and a comprehensive benefits program. For further information regarding CSB and SJU, see . Responsibilities Leadership/Management: Assist the Executive Director in recruiting, hiring, and training of new employees. Provide supervision, support, and counsel for culinary team employees. Conduct regular performance evaluations and provide constructive feedback to team members. Implement innovative culinary techniques and concepts to enhance the dining experience. Foster a positive work environment that promotes teamwork, creativity, and professional growth. Collaborate in long range departmental planning, including selection of food service equipment and facilities planning. Other duties as assigned by the Executive Director. Menu Development/Food Production: Collaborate with stakeholders to create menus that cater to diverse tastes, dietary preferences, and nutritional needs. Stay abreast of food trends, industry developments, and customer feedback to continuously refine and update menus. Develop and oversees adherence to standards, policies, and procedures in order to provide consistent and quality food products and services. Work with the Catering Manager in menu planning and development of catering guides. Source high-quality ingredients and establish relationships with vendors and suppliers. Oversee and assist with food preparation and execution for residential dining, catering, cash operations, and other events. Utilize standardized recipes to ensure the highest standards in product quality including appearance, consistency, and taste. Collaborate with the Purchasing Manager, Service supervisors and staff to monitor food costs and inventory levels to ensure profitability and minimize waste. Forecast residential dining numbers with the Menu Manager & Data Specialist. Operations: Develop and implement efficient workflows and production schedules to optimize kitchen operations. Collaborate with the Purchasing Manager and Menu Manager to create on-trend concepts utilizing existing equipment and staff that will appeal to current student population. Maintain and enforce standards of sanitation and safety as established by Saint John's University, local, state, and federal health authorities. Maintain equipment and work areas in neat, clean, and safe condition. Qualifications A degree or certification in Culinary Arts, Hospitality Management, or related field; or equivalent combination of education and experience. A minimum of 3 years supervisory experience required; 4-7 years preferred. A minimum of 3 years progressive food production experience in a high-volume restaurant, college or commercial foodservice operation with a full-service menu and catering services; 4-7 years preferred. Comprehensive knowledge of culinary techniques, recipe, and menu development. ServSafe certificate or similar food safety course certificate, or ability pass ServSafe exam within the first 6 months of employment. Ability to work a flex schedule that will include days, evenings, and weekends. Excellent leadership skills including the ability to visualize and communicate desired outcomes to a diverse group of people in a team-based environment. Strong food production planning management and organizational skills. Requires in-depth knowledge of culinary practices and techniques. Demonstrated ability to creatively conduct recipe testing and menu development. Excellent oral and written communication skills and interpersonal skills. Excellent managerial, organizational, and problem-solving ability including ability to follow through and meet deadlines. Proficiency in using a broad array of high-volume food service equipment; food service sanitation and preparation techniques. Ability to read, analyze and react to financial information and reports. Requires broad range of office and technical skills, including administering data, generating reports, managing information/files, and analyzing results. Proficiency in Microsoft Office Suite; knowledge of computerized menu management systems is desirable. Physical Requirements: Be able to move swiftly and efficiently around the kitchen, dining areas, and storage facilities. This may involve standing for long periods and walking between workstations. Proficient use of kitchen tools and equipment, such as knives, mixers, and stoves, requires excellent hand-eye coordination and fine motor skills. The Executive Chef should be able to handle food items skillfully and safely. There may be occasions when lifting heavy objects up to 40 pounds, such as sacks of ingredients or kitchen equipment, is necessary. Be able to work comfortably in high-temperature environments without compromising performance. Travel Requirements: Some travel between the campuses of the College of Saint Benedict and Saint John's University. To Apply Applications are accepted online by clicking on "Apply". Candidates are asked to complete the application form and submit a cover letter and resume. If you require an accommodation to participate in the SJU hiring process, please contact Human Resources at or . It is the policy of SJU to conduct a pre-employment background check. An offer of employment is contingent upon a successful background check. Saint John's University also utilizes E-Verify as part of its onboarding process to confirm work authorization. Saint John's University is an Affirmative Action/Equal Opportunity Employer. The College of Saint Benedict/Saint John's University (CSB/SJU) provides a comprehensive fringe benefit program. This brochure provides a summary of the current benefits offered at the College of Saint Benedict and Saint John's University. HEALTH INSURANCE Employees are eligible for coverage in the health insurance plan on the first of the month following date of hire. If you elect medical coverage for yourself, you may also choose to cover your eligible dependents. The employee and CSB/SJU share in the cost of this benefit. The Plan also uses a preferred provider network system where discounts are applied when utilizing health care providers in the network. Care received outside of the preferred provider network is covered, but at a higher cost to the employee and the institution. DENTAL INSURANCE Employees are eligible for coverage in the dental insurance plan on the first of the month following date of hire. If you elect dental coverage for yourself, you may also choose to cover your eligible dependents. The employee and CSB/SJU share in the cost of this benefit. This plan also uses a preferred provider network where discounts are applied when utilizing providers in the network. Care received outside of the preferred provider network is covered, but at a higher cost to the employee and the institution. AFLAC SUPPLEMENTAL INSURANCE This voluntary plan offers an additional level of financial protection for you and your family in the event of a serious accident or illness. LIFE INSURANCE CSB/SJU provides a Basic Life and Accidental Death and Dismemberment (AD&D) policy to employees. This insurance is effective on the first of the month following date of hire. The amount of term insurance provided is based on your annual salary as follows: Salary Life Insurance $0-$20,000 $50,000 $20,001-$37,500 $75,000 $37,501-$50,000 $90,000 $50,001+ $100,000 Employer provided life insurance in excess of $50,000 is subject to imputed income tax (a tax on the value of the premium). You may also purchase additional life insurance in increments of one, two, three, or four times your annual salary. There is also a dependent life insurance package available . click apply for full job details
The Food and Beverage Department at Six Flags Great Adventure has an exciting opportunity available and is looking for candidates to be a part of the Culinary Internship Program. This position will be focused on Back of the House operations in a food stand in the park. Our goal within the Food and Beverage Department is to not only deliver exceptional meals to our guests, but to also assist in making memorable family experiences around our meals while following the Six Flags Mantra. Joining our program will provide you the tools necessary to jumpstart a career within the culinary world. Key Duties and Responsibilities: Working with staff in stands to improve food recipes and food presentation. Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment. Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products. Managing a kitchen and training stand supervision. Upholding kitchen cleanliness, kitchen safety, and proper food handling procedures. Assist in catering when needed. Working independently or as part of a large team. Taking and filling orders and being able to multitask. Remain in strict accordance with the Department of Health and Beverage Laws. Attend seminars held by various departments within the par Qualifications for each applicant: Must be at least 18 years old by program start date Must be in a culinary program or work equivalent. Serv Safe Certification preferred. Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude. Have open availability Work a minimum of four days of the week, two being weekend days (Friday-Sunday) Work a shift that will at minimum be eight hours Willing to work at minimum thirty-two hours a week Be open to Bi-Weekly/End of Program Evaluations Other Functions : All other duties assigned or necessary to support the park as a whole. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate. Please be sure to attach a resume, applications without it will be not be considered for the position. Six Flags Entertainment Corporation is the world's largest regional theme park company with 26 parks across the United States, Mexico, and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages. What's in it for you? Gain the understanding of operational aspects from a Team Member POV Understand how to operate a food location and its workforce for high optimization Optimize the workforces in a specified section of the park to ensure success and profitability Gain understanding of how all facets of a multi-million dollar business operates Learn how to manage all parts of the business to ensure successful daily operation Join seminars with key leaders at the park and corporate levels to discuss their journey and experience Scholarship Opportunities Professional Development Free Food for Memorial Day, Fourth of July and Labor Day Exclusive Rides parties for all employees. Complimentary tickets In-Park discounts and more!
Mar 18, 2024
Full time
The Food and Beverage Department at Six Flags Great Adventure has an exciting opportunity available and is looking for candidates to be a part of the Culinary Internship Program. This position will be focused on Back of the House operations in a food stand in the park. Our goal within the Food and Beverage Department is to not only deliver exceptional meals to our guests, but to also assist in making memorable family experiences around our meals while following the Six Flags Mantra. Joining our program will provide you the tools necessary to jumpstart a career within the culinary world. Key Duties and Responsibilities: Working with staff in stands to improve food recipes and food presentation. Preparing and assembling food items in a kitchen area, including the use of a fryer, grill, broiler, and other industrial cooking equipment. Preparing, handling and serving food products including but not limited to meat, meat products, pork, shellfish, egg, dairy, gluten, soy, and nut products. Managing a kitchen and training stand supervision. Upholding kitchen cleanliness, kitchen safety, and proper food handling procedures. Assist in catering when needed. Working independently or as part of a large team. Taking and filling orders and being able to multitask. Remain in strict accordance with the Department of Health and Beverage Laws. Attend seminars held by various departments within the par Qualifications for each applicant: Must be at least 18 years old by program start date Must be in a culinary program or work equivalent. Serv Safe Certification preferred. Must be professional, outgoing, energetic, self-motivated, and able to motivate others, and have a positive attitude. Have open availability Work a minimum of four days of the week, two being weekend days (Friday-Sunday) Work a shift that will at minimum be eight hours Willing to work at minimum thirty-two hours a week Be open to Bi-Weekly/End of Program Evaluations Other Functions : All other duties assigned or necessary to support the park as a whole. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties when circumstances (e.g., emergencies, changes in workload, rush jobs, or technological developments) dictate. Please be sure to attach a resume, applications without it will be not be considered for the position. Six Flags Entertainment Corporation is the world's largest regional theme park company with 26 parks across the United States, Mexico, and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages. What's in it for you? Gain the understanding of operational aspects from a Team Member POV Understand how to operate a food location and its workforce for high optimization Optimize the workforces in a specified section of the park to ensure success and profitability Gain understanding of how all facets of a multi-million dollar business operates Learn how to manage all parts of the business to ensure successful daily operation Join seminars with key leaders at the park and corporate levels to discuss their journey and experience Scholarship Opportunities Professional Development Free Food for Memorial Day, Fourth of July and Labor Day Exclusive Rides parties for all employees. Complimentary tickets In-Park discounts and more!
Description: Come join Lessing's Hospitality at one of our premier catering locations as a Busser! Please use this link to complete an application on our Company Career Page: Position: Busser Job Duties and Responsibilities: -Ensure that empty tables are ready to receive new guests. -Remove dirty dishes, sanitize the table, clean the seats and if necessary, sweep or vacuum the surrounding floor. -Change table cloths or add fresh place settings. -Fill water glasses for newly arrived guests. -Assist servers by refilling drinks for guests or delivering trays of food to the table. -Delivering clean dishes to the cook or servers' station empty trash containers, refill ice bins and performing general cleaning chores. Pay & Perks: -Hourly pay -Paid Time Off for Full Time Employees -401K for Full Time Employees -Medical, Dental, Vision Benefits for Full-Time Employees The Company: Founded in 1890, Lessing's Hospitality Group is a sixth-generation, family-owned company comprised of over 120 locations throughout the Northeast and Florida. Lessing's operates 20 wedding and catering venues, 1 live music venue, 14 full-service restaurants, 1 virtual kitchen concept, over 80 corporate and academic dining centers, 5 Blaze Fast-Fire'd Pizza franchises, and a historic inn. Steeped in over 130 years of tradition, but adapting to a constantly changing industry, Lessing's Hospitality Group's focus is on providing each guest with unique, personalized experiences and remarkable hospitality. Hourly pay (NY only)- $10.65 per hour plus tips. If your wage + tips does not equal at least minimum wage, your hourly pay will be adjusted to minimum wage.
Mar 13, 2024
Full time
Description: Come join Lessing's Hospitality at one of our premier catering locations as a Busser! Please use this link to complete an application on our Company Career Page: Position: Busser Job Duties and Responsibilities: -Ensure that empty tables are ready to receive new guests. -Remove dirty dishes, sanitize the table, clean the seats and if necessary, sweep or vacuum the surrounding floor. -Change table cloths or add fresh place settings. -Fill water glasses for newly arrived guests. -Assist servers by refilling drinks for guests or delivering trays of food to the table. -Delivering clean dishes to the cook or servers' station empty trash containers, refill ice bins and performing general cleaning chores. Pay & Perks: -Hourly pay -Paid Time Off for Full Time Employees -401K for Full Time Employees -Medical, Dental, Vision Benefits for Full-Time Employees The Company: Founded in 1890, Lessing's Hospitality Group is a sixth-generation, family-owned company comprised of over 120 locations throughout the Northeast and Florida. Lessing's operates 20 wedding and catering venues, 1 live music venue, 14 full-service restaurants, 1 virtual kitchen concept, over 80 corporate and academic dining centers, 5 Blaze Fast-Fire'd Pizza franchises, and a historic inn. Steeped in over 130 years of tradition, but adapting to a constantly changing industry, Lessing's Hospitality Group's focus is on providing each guest with unique, personalized experiences and remarkable hospitality. Hourly pay (NY only)- $10.65 per hour plus tips. If your wage + tips does not equal at least minimum wage, your hourly pay will be adjusted to minimum wage.
Arbor Acres United Methodist Retirement Community Inc
Winston Salem, North Carolina
Job Details Job Location Arbor Acres Winston Salem - Winston Salem, NC Position Type Full Time Salary Range $13.75 - $14.10 Hourly Job Shift Various Shifts Available Job Category Restaurant - Food Service Description Position Description The Dining Artist - Server, possesses the necessary skills and abilities to serve food and beverages during resident meal periods and attend to all service needs for the dining venues, resident neighborhoods, special events, and catering services, paying close attention to achieving a high level of quality in relation to thoughtful, attentive, beautifully presented and well executed service. The Dining Artist - Server, provides various service functions and duties including table-side, counter-top/register, and phone/internet orders for dining rooms, resident neighborhoods, special events, and catering services, while serving food and beverages in a friendly, professional and efficient manner to residents, visitors, and staff. Job Relationships Reports to the Dining Arts Supervisors, working closely with the Dining Arts Lead Servers. Dining Server Duties and Responsibilities Learn, practice, and mentors fellow Artists in the 5 core competencies central to OTF training. Only the Finest Assure resident satisfaction in all dining venues, providing communication to residents in a timely and comprehensive manner. Accurately record and share information with residents, guests and staff before, during, and after meal service periods. Specifically learning daily specials, soups, catering events and any other relevant information for the day and days coming. Accurately record all orders/selections before entering information into POS software and/or communicating with Kitchen Staff. Proactively be of service to residents, anticipating needs and offering to assist residents (i.e. Would you like lemon for your water/tea, May I bring Ketchup for your French Fries? Assist with food and beverage items for residents and/or situations that require assistance (i.e. ladling soup, preparing salads, beverages, desserts, etc.) Maintain food and beverage preparations, duties and responsibilities working closely with Dining and Kitchen management (i.e. portioning desserts, brewing coffee/tea, maintain frozen yogurt machine, portioning sauces/sides and various other food and beverage preparation responsibilities as deemed necessary). Set-up, maintain, and break-down all areas in dining venues, service stations, and some kitchen areas paying close attention to sanitation, safety, organization and general cleanliness. Performs duties and/or tasks that may be assigned as needed by Dining Arts Managers, Supervisors, and/or Lead Servers. Must be able to work overtime, holidays, and weekends as assigned. Actively participate during in-service education programs, on-the-job training, and orientation of new service personnel. Adhere to all sanitation and food handling protocols. Must understand, demonstrate and monitor compliance regulations of federal, state, and local governing authorities, adhering to all procedures and guidelines. Maintain all Dining Arts department protocols and procedures. Maintain proper personal appearance and hygiene according to established guidelines. Maintain confidentiality of all sensitive information to ensure resident and employee rights are protected and HIPPA guideline are followed. Report all hazardous conditions, equipment repair needs, facility maintenance needs and all other facility/equipment related needs. Report all accidents and workplace incidents. Maintain a high level of customer service and quality throughout all dining venues. Attend Dining Arts department and other Arbor Acres meetings as deemed necessary. Assist with interviews, orientation and training programs for newly hired Dining Arts employees as deemed necessary and/or assigned. Must continually strive to improve communication inside and outside of the Dining Arts department, demonstrating effective reading, writing, speaking and non-verbal communicative skills. Must be detail oriented and be able to perform duties with great accuracy. Must be able to interface with people at all levels and with residents in a positive and professional manner. Must possess the ability to work harmoniously with other personnel. Must practice and excel at properly greeting all residents and guests. Encouraged to learn the mission statement of Arbor Acres:Through excellence, innovation, caring and beauty, Arbor Acres cultivates community, comfort, and well-being for senior adults. Full understanding and effective application of the following: Sanitation, food-borne illness and cross-contamination prevention policies and procedures. Proper usage of cleaning chemicals and other hazardous materials (SDS). Honoring resident and employee rights. Department policies and procedures. Training in CPR/AED and Heimlich maneuver. Staff assignments. Scheduling. Assist with all catering and special events. Check catering board daily. Dining Server Typical Physical Demands Must be able to successfully complete the WorkSTEPS Functional Testing program. This program assists in determining whether applicants/employees are able to safely perform essential job functions. Ability to squat, kneel, bend, stoop, reach (above the shoulders) and lift most of the day. Ability to stand and walk for extended periods of time and move hands and arms in any direction. Must be able to tolerate a noisy, hot, humid environment, as well as cold temperatures from refrigerators and freezers. Must be able to lift 40 lbs and push food carts weighing more than 100 lbs. Exposure to detergents & chemicals used in cleaning. Work beyond duty hours, on weekends, and in other positions temporarily, when necessary. Senses of sight, hearing, touch and smell required. Dining Server Key Knowledge, Skills, and Abilities Must familiarize oneself with all menu offerings, ingredients, and pricing. Must be able to calmly handle frequent interruptions. Work habits must include regular attendance, punctually, teamwork, initiative, willingness to learn, dependability, and promptness. Must function independently, have flexibility, personal integrity, and the ability to work effortlessly with residents and personnel. Ability to perform simple math functions and use a 10-key calculator. Must be detail oriented and be able to perform duties with great accuracy. Must be able to work overtime, holidays, and weekends as assigned. Must be able to interface with people at all levels and with residents in a positive and professional manner. Must possess the ability to work harmoniously with other personnel. Must maintain the care of equipment, appearance of the dining areas, and minimize the waste of supplies. Strong verbal communication skills. The ability to read, write, understand, and speak fluently and correctly in the English language. Ability to embody and uphold the corporate personality and culture of Arbor Acres with its emphasis on warmth, caring, generation of community, enthusiasm, achievement of excellence, and joy. Bilingual is a plus, but not required. Minimum Education High School Diploma or equivalent preferred, but not required. Minimum Experience Knowledge of restaurant/foodservice ordering and POS systems. One year of server/foodservice experience. License and/or Certification ServSafe certified. (Must be able to obtain within six months of employment.) ServSafe Alcohol certified. (Must be able to obtain within six months of employment.) The above job description is not intended as an all-inclusive list of essential functions which the individual will be required to perform. The individual may be required to perform additional tasks at the direction of management. Moreover, management reserves the right to change or modify this job description at any time with or without notice.
Mar 04, 2024
Full time
Job Details Job Location Arbor Acres Winston Salem - Winston Salem, NC Position Type Full Time Salary Range $13.75 - $14.10 Hourly Job Shift Various Shifts Available Job Category Restaurant - Food Service Description Position Description The Dining Artist - Server, possesses the necessary skills and abilities to serve food and beverages during resident meal periods and attend to all service needs for the dining venues, resident neighborhoods, special events, and catering services, paying close attention to achieving a high level of quality in relation to thoughtful, attentive, beautifully presented and well executed service. The Dining Artist - Server, provides various service functions and duties including table-side, counter-top/register, and phone/internet orders for dining rooms, resident neighborhoods, special events, and catering services, while serving food and beverages in a friendly, professional and efficient manner to residents, visitors, and staff. Job Relationships Reports to the Dining Arts Supervisors, working closely with the Dining Arts Lead Servers. Dining Server Duties and Responsibilities Learn, practice, and mentors fellow Artists in the 5 core competencies central to OTF training. Only the Finest Assure resident satisfaction in all dining venues, providing communication to residents in a timely and comprehensive manner. Accurately record and share information with residents, guests and staff before, during, and after meal service periods. Specifically learning daily specials, soups, catering events and any other relevant information for the day and days coming. Accurately record all orders/selections before entering information into POS software and/or communicating with Kitchen Staff. Proactively be of service to residents, anticipating needs and offering to assist residents (i.e. Would you like lemon for your water/tea, May I bring Ketchup for your French Fries? Assist with food and beverage items for residents and/or situations that require assistance (i.e. ladling soup, preparing salads, beverages, desserts, etc.) Maintain food and beverage preparations, duties and responsibilities working closely with Dining and Kitchen management (i.e. portioning desserts, brewing coffee/tea, maintain frozen yogurt machine, portioning sauces/sides and various other food and beverage preparation responsibilities as deemed necessary). Set-up, maintain, and break-down all areas in dining venues, service stations, and some kitchen areas paying close attention to sanitation, safety, organization and general cleanliness. Performs duties and/or tasks that may be assigned as needed by Dining Arts Managers, Supervisors, and/or Lead Servers. Must be able to work overtime, holidays, and weekends as assigned. Actively participate during in-service education programs, on-the-job training, and orientation of new service personnel. Adhere to all sanitation and food handling protocols. Must understand, demonstrate and monitor compliance regulations of federal, state, and local governing authorities, adhering to all procedures and guidelines. Maintain all Dining Arts department protocols and procedures. Maintain proper personal appearance and hygiene according to established guidelines. Maintain confidentiality of all sensitive information to ensure resident and employee rights are protected and HIPPA guideline are followed. Report all hazardous conditions, equipment repair needs, facility maintenance needs and all other facility/equipment related needs. Report all accidents and workplace incidents. Maintain a high level of customer service and quality throughout all dining venues. Attend Dining Arts department and other Arbor Acres meetings as deemed necessary. Assist with interviews, orientation and training programs for newly hired Dining Arts employees as deemed necessary and/or assigned. Must continually strive to improve communication inside and outside of the Dining Arts department, demonstrating effective reading, writing, speaking and non-verbal communicative skills. Must be detail oriented and be able to perform duties with great accuracy. Must be able to interface with people at all levels and with residents in a positive and professional manner. Must possess the ability to work harmoniously with other personnel. Must practice and excel at properly greeting all residents and guests. Encouraged to learn the mission statement of Arbor Acres:Through excellence, innovation, caring and beauty, Arbor Acres cultivates community, comfort, and well-being for senior adults. Full understanding and effective application of the following: Sanitation, food-borne illness and cross-contamination prevention policies and procedures. Proper usage of cleaning chemicals and other hazardous materials (SDS). Honoring resident and employee rights. Department policies and procedures. Training in CPR/AED and Heimlich maneuver. Staff assignments. Scheduling. Assist with all catering and special events. Check catering board daily. Dining Server Typical Physical Demands Must be able to successfully complete the WorkSTEPS Functional Testing program. This program assists in determining whether applicants/employees are able to safely perform essential job functions. Ability to squat, kneel, bend, stoop, reach (above the shoulders) and lift most of the day. Ability to stand and walk for extended periods of time and move hands and arms in any direction. Must be able to tolerate a noisy, hot, humid environment, as well as cold temperatures from refrigerators and freezers. Must be able to lift 40 lbs and push food carts weighing more than 100 lbs. Exposure to detergents & chemicals used in cleaning. Work beyond duty hours, on weekends, and in other positions temporarily, when necessary. Senses of sight, hearing, touch and smell required. Dining Server Key Knowledge, Skills, and Abilities Must familiarize oneself with all menu offerings, ingredients, and pricing. Must be able to calmly handle frequent interruptions. Work habits must include regular attendance, punctually, teamwork, initiative, willingness to learn, dependability, and promptness. Must function independently, have flexibility, personal integrity, and the ability to work effortlessly with residents and personnel. Ability to perform simple math functions and use a 10-key calculator. Must be detail oriented and be able to perform duties with great accuracy. Must be able to work overtime, holidays, and weekends as assigned. Must be able to interface with people at all levels and with residents in a positive and professional manner. Must possess the ability to work harmoniously with other personnel. Must maintain the care of equipment, appearance of the dining areas, and minimize the waste of supplies. Strong verbal communication skills. The ability to read, write, understand, and speak fluently and correctly in the English language. Ability to embody and uphold the corporate personality and culture of Arbor Acres with its emphasis on warmth, caring, generation of community, enthusiasm, achievement of excellence, and joy. Bilingual is a plus, but not required. Minimum Education High School Diploma or equivalent preferred, but not required. Minimum Experience Knowledge of restaurant/foodservice ordering and POS systems. One year of server/foodservice experience. License and/or Certification ServSafe certified. (Must be able to obtain within six months of employment.) ServSafe Alcohol certified. (Must be able to obtain within six months of employment.) The above job description is not intended as an all-inclusive list of essential functions which the individual will be required to perform. The individual may be required to perform additional tasks at the direction of management. Moreover, management reserves the right to change or modify this job description at any time with or without notice.