Whitsons Culinary Group
Peterborough, New Hampshire
SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner and delivery to schools on campus ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Prepares and serves food according to menus and in correct portion sizes as mandated by yield guides. Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing. Brews coffee, fills beverage machines, sets up hot and/or cold food area. Delivers, when necessary, food to staff, students and catering events. Complies with all state, Federal, local health department requirements for safe food handling Complies with all client location security protocols and guidelines Checks and stores incoming supplies. Follows assigned break schedules. Collects and strips trays for dishwashing and participates in ware washing if assigned Stores silverware, dishes, glasses, cups, pots, etc. Participates on safety committee. Attends all mandatory in-service programs. Manages POS/cash handling if applicable for position ADDITIONAL DUTIES AND RESPONSIBILITIES: Adheres to all Whitsons policies and procedures at all times Supports the goals, objective and mission statement set forth by Whitsons. Complies with all requirements of the mandated food handling certification requirements Delivers food to other locations on campus Performs all other duties as assigned. Education: - High school graduate or equivalent. - Must complete all Whitsons and other mandated training as necessary Other Qualifications, Experience and Competencies: - Ability to speak and read English in order to understand and perform job assignments. - 1 year professional food service experience preferred - Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear - Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. - Be standing on feet majority of the workday in addition to walking back and forth. - Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. - Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: - The work is performed primarily in the kitchen and on the serving line - Standing most of the work day is required. - Work requires movement in and out of store rooms and freezers - Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. - The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Apr 10, 2024
Full time
SUMMARY: This position is responsible for making and serving nutritious meals for students in a safe and healthful manner and delivery to schools on campus ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Prepares and serves food according to menus and in correct portion sizes as mandated by yield guides. Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing. Brews coffee, fills beverage machines, sets up hot and/or cold food area. Delivers, when necessary, food to staff, students and catering events. Complies with all state, Federal, local health department requirements for safe food handling Complies with all client location security protocols and guidelines Checks and stores incoming supplies. Follows assigned break schedules. Collects and strips trays for dishwashing and participates in ware washing if assigned Stores silverware, dishes, glasses, cups, pots, etc. Participates on safety committee. Attends all mandatory in-service programs. Manages POS/cash handling if applicable for position ADDITIONAL DUTIES AND RESPONSIBILITIES: Adheres to all Whitsons policies and procedures at all times Supports the goals, objective and mission statement set forth by Whitsons. Complies with all requirements of the mandated food handling certification requirements Delivers food to other locations on campus Performs all other duties as assigned. Education: - High school graduate or equivalent. - Must complete all Whitsons and other mandated training as necessary Other Qualifications, Experience and Competencies: - Ability to speak and read English in order to understand and perform job assignments. - 1 year professional food service experience preferred - Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear - Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. - Be standing on feet majority of the workday in addition to walking back and forth. - Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. - Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: - The work is performed primarily in the kitchen and on the serving line - Standing most of the work day is required. - Work requires movement in and out of store rooms and freezers - Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. - The noise level in the work environment is moderate to loud. The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Employment Type: Part time Shift: Description: Cook (5a-8p Flexibility, 8 Hour Shifts) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
May 07, 2024
Full time
Employment Type: Part time Shift: Description: Cook (5a-8p Flexibility, 8 Hour Shifts) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - Williamsville We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI21b01b1-
May 07, 2024
Full time
Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - Williamsville We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI21b01b1-
Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - North Buffalo We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI5ab1-
May 07, 2024
Full time
Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - North Buffalo We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI5ab1-
About Enzo Steakhouse & Bar Enzo, a Northern-Italy inspired chef-driven steakhouse and bar concept from chef Andrea Montobbio and fashion industry veteran Carmine Noce, offers grilled meats, fresh pasta and seasonal vegetarian dishes served with a healthy dose of the arts. The restaurant's unique approach marries Italian culinary traditions with those of the new American South. S SOUS CHEF: Support and Assist the Executive Chef. Oversee the day-to-day culinary operations in the restaurant(s). Train and supervise staff and monitor food quality. Oversees all food preparation in the restaurant(s). Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation. Observe production flow and adjust in order to adhere to control procedures for cost and quality. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service. Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. Oversee the scheduling of culinary staff so that proper coverage is maintained while keeping payroll costs in line. Essential Duties/Tasks/Responsibilities: Ensures all purchases and requisitioned items are ordered appropriately for timely delivery Has full understanding of each position in the kitchen and is able to perform those tasks in the event of an absence Approaches all encounters with guests and team members in a friendly, service-oriented manner Provide leadership to the culinary management team Assist the Executive Chef in all day-to-day operations Delegate tasks to improve efficiency guiding line cooks in furthering their skill sets as it relates to administrative tasks in the culinary division and development process Set performance standards and monitor them regularly Clearly communicate directions and visions in a manner which motivates and encourages colleagues Coordinates quarterly training plans and testing to ensure staff (FOH/Culinary) is well educated in food preparation methods and key ingredients Lead by example serving as a role model; displays humility, honesty and integrity Ensure all company policies are administered fairly and consistently Maintain an open-door policy, encourage collaborative efforts between all colleagues Demonstrate strong business acumen; understand financial reports, adjust to the needs of both consumer and business, monitor closely food costs and related expenditures Maintains proper inventory levels of dry goods, meats, dairy, produce, juices, etc. Oversees a thorough and accurate monthly inventory as well as random inventories throughout each month, utilizing approved spreadsheets and/or inventory programs Ensures the appropriate handling, storage, and security of all food products Demonstrate new cooking techniques and equipment Works closely with Food and Beverage director and Executive Chef /Executive Sous Chef to create new and interesting dishes, menus Create rotating menus that coincide with the seasons featuring local and hyper-local ingredients Develops relationships with local merchants Sources highest quality products and ensures competitive pricing is negotiated Provides timely submissions to the Marketing Department for social media requests Ensure staffing guidelines are implemented and pertinent to guest satisfaction Participates in weekly meetings with F&B management, offering updates on program additions, omissions, and provide forward vision for culinary program Accurately perform administrative tasks as required (payroll, disciplinary, financial reporting, scheduling, etc.) Manage expenses including food cost, labor, supplies, uniforms, and equipment Interact with guest to create camaraderie and obtain feedback on quality and service levels Responds quickly to any guest complaints Review surveys and share with culinary team Manage the Sous Chefs and cooks directly to ensure all food is being prepared to Enzo's standards in a timely fashion. Assist/manage food costing, orders, inventory, new dish creation, specials, DoH, labor budgets, and other similar items. Run Expo when needed, ensuring all food/cooks are at Enzo's standards. Push the team to constantly improve their skillset. Hiring cooks, dishwashers, prep team, sous chefs. Oversee catering events when needed. Knowledge/Skills/Abilities Working knowledge of health, safety and food service regulations The ability to work well with a large group of people in a team environment Must maintain composure and objectivity under pressure Ability to work a flexible schedule including nights, days, weekends and holidays A complete understanding of food production and fundamental cooking techniques. Good basic math skills. Ability to deliver information in a clear and respectable manner to Team Members, customers, and vendors. Strong work ethic and ability to work in a fast-paced environment with a sense of urgency. We all wear multiple hats here at ENZO. You may need to take on responsibilities outside of this job description at times, as we all do. Education/Experience/Certifications: High school diploma or GED, 8 years of experience in the culinary field at a management level Physical Requirements / Working Conditions Must be able to lift up to 50 pounds. In an 8-hour work day: standing/walking 6-8 hours. Hand use: single grasping, fine manipulation, pushing and pulling. Work requires the following motions: bending, twisting, squatting and reaching. Exposure to FDA approved cleaning chemicals. Exposure to temperatures: 90 degrees Fahrenheit. Ability to work in wet and dry conditions. Ability to work a flexible schedule including nights, weekends, and holidays as needed. Ability to use tools and equipment, including knives, box cutters, and other heavy machinery. May require use of ladders. Ability to work in a fast-paced environment Ability to work under the direction of the Chefs JB.0.00.LN
May 07, 2024
Full time
About Enzo Steakhouse & Bar Enzo, a Northern-Italy inspired chef-driven steakhouse and bar concept from chef Andrea Montobbio and fashion industry veteran Carmine Noce, offers grilled meats, fresh pasta and seasonal vegetarian dishes served with a healthy dose of the arts. The restaurant's unique approach marries Italian culinary traditions with those of the new American South. S SOUS CHEF: Support and Assist the Executive Chef. Oversee the day-to-day culinary operations in the restaurant(s). Train and supervise staff and monitor food quality. Oversees all food preparation in the restaurant(s). Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation. Observe production flow and adjust in order to adhere to control procedures for cost and quality. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service. Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. Oversee the scheduling of culinary staff so that proper coverage is maintained while keeping payroll costs in line. Essential Duties/Tasks/Responsibilities: Ensures all purchases and requisitioned items are ordered appropriately for timely delivery Has full understanding of each position in the kitchen and is able to perform those tasks in the event of an absence Approaches all encounters with guests and team members in a friendly, service-oriented manner Provide leadership to the culinary management team Assist the Executive Chef in all day-to-day operations Delegate tasks to improve efficiency guiding line cooks in furthering their skill sets as it relates to administrative tasks in the culinary division and development process Set performance standards and monitor them regularly Clearly communicate directions and visions in a manner which motivates and encourages colleagues Coordinates quarterly training plans and testing to ensure staff (FOH/Culinary) is well educated in food preparation methods and key ingredients Lead by example serving as a role model; displays humility, honesty and integrity Ensure all company policies are administered fairly and consistently Maintain an open-door policy, encourage collaborative efforts between all colleagues Demonstrate strong business acumen; understand financial reports, adjust to the needs of both consumer and business, monitor closely food costs and related expenditures Maintains proper inventory levels of dry goods, meats, dairy, produce, juices, etc. Oversees a thorough and accurate monthly inventory as well as random inventories throughout each month, utilizing approved spreadsheets and/or inventory programs Ensures the appropriate handling, storage, and security of all food products Demonstrate new cooking techniques and equipment Works closely with Food and Beverage director and Executive Chef /Executive Sous Chef to create new and interesting dishes, menus Create rotating menus that coincide with the seasons featuring local and hyper-local ingredients Develops relationships with local merchants Sources highest quality products and ensures competitive pricing is negotiated Provides timely submissions to the Marketing Department for social media requests Ensure staffing guidelines are implemented and pertinent to guest satisfaction Participates in weekly meetings with F&B management, offering updates on program additions, omissions, and provide forward vision for culinary program Accurately perform administrative tasks as required (payroll, disciplinary, financial reporting, scheduling, etc.) Manage expenses including food cost, labor, supplies, uniforms, and equipment Interact with guest to create camaraderie and obtain feedback on quality and service levels Responds quickly to any guest complaints Review surveys and share with culinary team Manage the Sous Chefs and cooks directly to ensure all food is being prepared to Enzo's standards in a timely fashion. Assist/manage food costing, orders, inventory, new dish creation, specials, DoH, labor budgets, and other similar items. Run Expo when needed, ensuring all food/cooks are at Enzo's standards. Push the team to constantly improve their skillset. Hiring cooks, dishwashers, prep team, sous chefs. Oversee catering events when needed. Knowledge/Skills/Abilities Working knowledge of health, safety and food service regulations The ability to work well with a large group of people in a team environment Must maintain composure and objectivity under pressure Ability to work a flexible schedule including nights, days, weekends and holidays A complete understanding of food production and fundamental cooking techniques. Good basic math skills. Ability to deliver information in a clear and respectable manner to Team Members, customers, and vendors. Strong work ethic and ability to work in a fast-paced environment with a sense of urgency. We all wear multiple hats here at ENZO. You may need to take on responsibilities outside of this job description at times, as we all do. Education/Experience/Certifications: High school diploma or GED, 8 years of experience in the culinary field at a management level Physical Requirements / Working Conditions Must be able to lift up to 50 pounds. In an 8-hour work day: standing/walking 6-8 hours. Hand use: single grasping, fine manipulation, pushing and pulling. Work requires the following motions: bending, twisting, squatting and reaching. Exposure to FDA approved cleaning chemicals. Exposure to temperatures: 90 degrees Fahrenheit. Ability to work in wet and dry conditions. Ability to work a flexible schedule including nights, weekends, and holidays as needed. Ability to use tools and equipment, including knives, box cutters, and other heavy machinery. May require use of ladders. Ability to work in a fast-paced environment Ability to work under the direction of the Chefs JB.0.00.LN
Employment Type: Part time Shift: Description: Cook (5a-8p Flexibility, 8 Hour Shifts) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
May 07, 2024
Full time
Employment Type: Part time Shift: Description: Cook (5a-8p Flexibility, 8 Hour Shifts) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
May 06, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
May 06, 2024
Full time
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
May 06, 2024
Full time
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
May 06, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
May 06, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
May 06, 2024
Full time
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
May 06, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's License.
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
May 06, 2024
Full time
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
Employment Type: Part time Shift: Description: Cook (5a-8p Flexibility, 8 Hour Shifts) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
May 05, 2024
Full time
Employment Type: Part time Shift: Description: Cook (5a-8p Flexibility, 8 Hour Shifts) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Employment Type: Part time Shift: Description: Cook (5a-8p Flexibility, 8 Hour Shifts) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
May 05, 2024
Full time
Employment Type: Part time Shift: Description: Cook (5a-8p Flexibility, 8 Hour Shifts) Why Mount Carmel? With five hospitals , over 60 free-standing outpatient clinics , a college of nursing , a Medicare Advantage plan , and extensive outreach and community wellness programs, Mount Carmel Health System serves more than a million patients in central Ohio each year, and we've been a pillar of this community for more than 130 years. As a proud member of Trinity Health , one of the nation's largest Catholic healthcare delivery systems, our network of caring spans 22 states, 94 hospitals, and 133,000 colleagues nationwide. We know that exceptional patient care starts with taking care of our colleagues, so we invest in great people and all that we ask in return is that you come to work ready to make a difference and do the right thing. What we offer: Competitive compensation and benefits packages including medical, dental, and vision coverage Retirement savings account with employer match starting on day one Generous paid time off programs Employee recognition incentive program Tuition/professional development reimbursement Relocation assistance (geographic restrictions apply) Discounted tuition and enrollment opportunities at the Mount Carmel College of Nursing Mount Carmel offers DailyPay - if you're hired as an eligible colleague, you'll be able to see how much you've made every day and transfer your money any time before payday. You deserve to get paid every day! Why Columbus? The nation's 14th largest city, Columbus, Ohio is one of the fastest growing major metropolitan areas in the Midwest - ranked for population growth, for job growth, for wage growth, and real estate market. And with a vibrant blend of professional sports, world-class attractions, creative cuisines, and a flourishing music and arts scene, you'll never be found wanting for entertainment and experiences to call your own in Columbus. Learn more at ! About the job: In accordance with the Mission and Guiding Behaviors; the Cooks and prepares food for distribution to patients, the cafeteria, and catering services What you'll do: Obtains appropriate ingredients from storage areas for recipes when necessary Responsible for lifting and carrying medium to heavy food and equipment. Plans cooking schedule with supervisor and/or dietitian to ensure food will be ready at specified times. Confers with dietitians regarding modified diet preparation and use of Reviews menu and special orders to determine types and quantities of food items to be All other duties as assigned. What we're looking for: Education: High school Graduate or 1-year equivalent experience with commercial production food service. Must have basic math skills to, including addition, subtraction, and simple multiplication. Must know how to read, write, and speak English. Licensure / Certification: Food handlers' certification within 6 months of hire Experience: Relevant work experience in a hospital setting, large institution or Commercial kitchen preferred Effective Communication Skills and customer service skills Knowledge of large quantity standards of cooking preferred Knowledge of food preparation by recipe preferred Ability to complete assignments under direct supervision. The ability to work independently as a part of a team. Strong attention to detail and good organization skills. Must be compatible with others and work well in a service situation with many different people. Must have a clean and neat appearance. Mount Carmel and all its affiliates are proud to be equal opportunity employers. We do not discriminate on the basis of race, gender, religion, physical disability or any other classification protected under local, state or federal law. Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - North Buffalo We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI70ef167dc6-
May 04, 2024
Full time
Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - North Buffalo We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI70ef167dc6-
Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - Williamsville We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI15f3e9e283a2-9927
May 04, 2024
Full time
Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - Williamsville We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI15f3e9e283a2-9927
Job Description Job Description Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - Williamsville We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI67736e13253d-9927
May 03, 2024
Full time
Job Description Job Description Description: Come with me and you'll be in a world of pure imagination. At lloyd, we offer real career opportunities in hospitality beyond your wildest dreams. Founded in 2010, lloyd has been providing the good people of Buffalo a fun and fresh food experience like no other for over 10 years- and we extend this commitment of excellence to our hard-working staff as well. A still young and burgeoning restaurant brand, at lloyd, you aren't a number, you're a valued member of our team. That means you get to grow WITH us as we expand operations, and along with this expand opportunities for professional advancement for our valued team members through new locations, roles, and ideas. We want to help you realize your hospitality career dreams! What we offer that sets us apart: Free lloyd every day (when you're working!) Company funded Medical Insurance and Dental Insurance Paid Time Off Maternity/Paternity Leave 401K, including Company contributions Employee discounts Company-provided lloyd swag Employee Assistance Program A fun and employee-oriented Company culture, including bi-annual staff appreciation events and parties, with prize-giveaways, employee recognition awards, and more! REAL Career Growth Opportunities! There is no life I know to compare with pure imagination. Living there you'll be free if you truly wish to be. Requirements: The role: Restaurant Assistant Kitchen Manager - Williamsville We are currently seeking a Restaurant Assistant Kitchen Manager to join our crew across multiple locations. This position will be responsible for holding down restaurant operations when Operations Management is not present. This will be done by monitoring inventory counts, production lists, and delegating tasks for the crew to have a successful shift. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. This is a fantastic opportunity to make your mark on a growing operation where the sky's the limit. If this opportunity excites you- we want to talk! The Assistant Kitchen Manager will: Provide direction and leadership to the truck/restaurant team on the day-to-day to ensure successful operations. Leading by example by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in the coordination of catering operations, including but not limited to Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms, and appearance standards. Proper intercompany communication utilizing Basecamp, email, 7Shifts, shift logs, and any other forms used. Executing opening or closing duties of the restaurant Develop employees by monitoring JOLT Training Path & Skill tracker Logs, provide ongoing feedback and establish performance expectations. Oversee and assist with daily line shifts by covering breaks, filling in when needed, and communicating with line staff. Oversee and assist in new hire training. Responsible for handling guest interactions to ensure every guest feels welcome and leaves with a Five-Star experience. Ability to motivate employees to work as a team to ensure that food and service meet lloyd standards. Live and embody the lloyd Core Values. Supervise portion control and quantities of preparation to minimize waste. Bank deposits and counting tills. Counting and recording Credit Card tips. Monitor and input shrink logs into Inventory software. Distributing paychecks and tips. Ensuring all staff are following company cash handling procedures. Supervise and coordinate activities of cooks, truck workers, and front-line employees engaged in food preparation. Knowledge of employee Schedule writing as it relates to the goals of the company. Determine and make adjustments when necessary to food production schedules. Demonstrate new cooking techniques and equipment to staff, prepare and cook foods of all types. Check the quality of raw and cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Ordering of food and other supplies needed to ensure efficient operation, Checking the quantity and quality of received products, making sure they reflect what was ordered. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to the Kitchen Manager. Resolve any guest complaints concerning food and beverage quality as well as service. Addressing staff as to how complaints affect the ability of a guest to receive the best lloyd experience possible. Supervise activities of subordinate staff taking proper disciplinary action if needed. Provide functional expertise to assist training of all subordinate staff. Knowledge of who our Vendors are and what they supply. Covering shifts as needed depending on the needs of the business Preparing, packing, and cooking catering orders Attendance at and execution of Inventory counts Updating order guides monthly. Scheduling backup-Senior Recruiting and Selection- In Person Interviews- Senior Tortilla Production Backup Other duties as assigned, including assuming responsibilities of direct reports or supervisor when necessary. Must be available to work evenings and weekends. Compensation details: 20-23 Hourly Wage PI67736e13253d-9927
Description: lloyd is growing and seeking a driven, team oriented leader, with past management experience to be a part of our team! The role: Restaurant Kitchen Manager This is a fantastic opportunity to make your mark on a growing operation where the sky is truly the limit. If this opportunity excites you- let's talk! We are currently seeking a Restaurant Kitchen Manager to join our crew across multiple locations. As the Kitchen Manager, you will be responsible for overseeing the daily kitchen operations of the entire location, including; the restaurant, catering, and tortillas. You are responsible for directing assistant managers and team leaders, as well as monitoring the training and development of all hourly kitchen team members, while completing weekly administrative and leadership duties. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. The Kitchen Manager will: Provide direction and leadership to the truck, restaurant and tortilla team on day-to-day to ensure successful operations. Leading by example and by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in coordination of catering operations, including but not limited to: Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure proper security procedures are in place to protect team members, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms and appearance standards. Conduct operational audits to ensure all company standards are being met. Proper communication utilizing Basecamp, email, 7Shifts, shift logs and any other forms used by the company. Executing opening or closing duties of the restaurant Direct hiring with assistance from HR, development/training, and when necessary, termination of employees. Execution of new hire onboarding and training plan Develop employees by monitoring Training Path & Skill tracker Logs, provide ongoing feedback, establish performance expectations, and conduct performance reviews. Provide direction and leadership to all lloyd assistant management and team members on a day-to-day basis to ensure success. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Holding staff reviews and documenting conversations. Monitor Cost of Goods Sold (COGS). Work towards efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Oversee and regulate variable hourly labor costs (VHLR). Bank deposits and drop safe counts. Oversee cash handling of all hourly employees and assistant managers. Distributing paychecks and tips. Analyze recipes to make recommendations regarding prices for menu items based on ingredients, labor, and overhead costs. Estimate amounts and costs of required supplies, such as food and ingredients. Monitor and input shrink logs into Inventory software. Making sure all invoices are accurately input into the inventory system and uploaded to the accounting software. Supervise and coordinate the activities of prep cooks, truck workers, and front line employees engaged in food preparation. Determine production schedules and staff requirements necessary to ensure timely delivery of catering products. Demonstrate new cooking techniques or equipment to staff. Prepare and cook foods of all types when necessary. Check the quality of raw or cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Develop, formulate and implement universal documents and reports throughout all areas of operations for each location. Coordinate facility equipment repairs and maintenance as needed. Oversee the ordering of food and other supplies needed to ensure efficient operation, checking the quantity and quality of received products. Coordinate Kitchen production with a goal of serving the freshest food possible and minimizing waste. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to GM. Take the proper course of action on equipment building repairs as needed. Resolve any guest complaints concerning food and beverage quality as well as service. Supervise or coordinate activities of assistant managers and staff to develop future leaders. Writing Schedules to needs based on company objectives. Maintain Vendor relationships and communications Monthly inventory and inspection of results. Scheduling and executing quarterly deep cleans. Updating order guides monthly. Masa & tortilla production back up Provide functional expertise to assist training of all kitchen departments as needed. Monitor sanitation practices to ensure that employees follow appropriate standards and regulations. Oversee the ordering of food and other supplies needed to ensure efficient operation, checking the quantity and quality of received products. Requirements: The ideal candidate should: Be energetic, enthusiastic, and have a passion for fostering a great sense of teamwork and developing future leaders. maintain a high standard for employee and guest experience; with a focus on training and development Have a passion for delicious food, working with people to create it, and an understanding of how food creates a unique service experience at lloyd. Be willing to do whatever it takes to get the job done. This person must have vast experience in multiple hospitality endeavors, who can use their imagination, customer feedback, and industry trends to create and deliver food and experiences that create return customers. Have full time availability, including late nights and weekends Love tacos :) The Perks of : Medical and Dental Insurance Paid Time Off 401K Free shift meal Employee Discount Program Free uniforms Quarterly and holiday parties Flexible work schedule Sick and Personal Time Career Growth Opportunities Performance based bonus opportunity Compensation details: 0 Yearly Salary PI19dd7d1a10c4-4967
May 02, 2024
Full time
Description: lloyd is growing and seeking a driven, team oriented leader, with past management experience to be a part of our team! The role: Restaurant Kitchen Manager This is a fantastic opportunity to make your mark on a growing operation where the sky is truly the limit. If this opportunity excites you- let's talk! We are currently seeking a Restaurant Kitchen Manager to join our crew across multiple locations. As the Kitchen Manager, you will be responsible for overseeing the daily kitchen operations of the entire location, including; the restaurant, catering, and tortillas. You are responsible for directing assistant managers and team leaders, as well as monitoring the training and development of all hourly kitchen team members, while completing weekly administrative and leadership duties. You will work closely with new crew members and train them in the lloyd way while adhering to SOPs, Company initiatives, and the lloyd core values. You will serve as the feedback champion of the food and customer experience and delivery. The Kitchen Manager will: Provide direction and leadership to the truck, restaurant and tortilla team on day-to-day to ensure successful operations. Leading by example and by being a role model of the standards and behaviors consistent with the lloyd core values and culture. Assist in coordination of catering operations, including but not limited to: Pickup Caterings, Delivery Caterings, Facility Events, and off-site events. Ensure proper security procedures are in place to protect team members, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Maintain professional food truck/restaurant image, including truck/restaurant cleanliness, proper uniforms and appearance standards. Conduct operational audits to ensure all company standards are being met. Proper communication utilizing Basecamp, email, 7Shifts, shift logs and any other forms used by the company. Executing opening or closing duties of the restaurant Direct hiring with assistance from HR, development/training, and when necessary, termination of employees. Execution of new hire onboarding and training plan Develop employees by monitoring Training Path & Skill tracker Logs, provide ongoing feedback, establish performance expectations, and conduct performance reviews. Provide direction and leadership to all lloyd assistant management and team members on a day-to-day basis to ensure success. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Holding staff reviews and documenting conversations. Monitor Cost of Goods Sold (COGS). Work towards efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Oversee and regulate variable hourly labor costs (VHLR). Bank deposits and drop safe counts. Oversee cash handling of all hourly employees and assistant managers. Distributing paychecks and tips. Analyze recipes to make recommendations regarding prices for menu items based on ingredients, labor, and overhead costs. Estimate amounts and costs of required supplies, such as food and ingredients. Monitor and input shrink logs into Inventory software. Making sure all invoices are accurately input into the inventory system and uploaded to the accounting software. Supervise and coordinate the activities of prep cooks, truck workers, and front line employees engaged in food preparation. Determine production schedules and staff requirements necessary to ensure timely delivery of catering products. Demonstrate new cooking techniques or equipment to staff. Prepare and cook foods of all types when necessary. Check the quality of raw or cooked food to ensure that health and safety standards are met. Advocate and promote sanitary practices for food handling, general cleanliness and maintenance of all areas of operation (ServSafe Certified). Develop, formulate and implement universal documents and reports throughout all areas of operations for each location. Coordinate facility equipment repairs and maintenance as needed. Oversee the ordering of food and other supplies needed to ensure efficient operation, checking the quantity and quality of received products. Coordinate Kitchen production with a goal of serving the freshest food possible and minimizing waste. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Report findings to GM. Take the proper course of action on equipment building repairs as needed. Resolve any guest complaints concerning food and beverage quality as well as service. Supervise or coordinate activities of assistant managers and staff to develop future leaders. Writing Schedules to needs based on company objectives. Maintain Vendor relationships and communications Monthly inventory and inspection of results. Scheduling and executing quarterly deep cleans. Updating order guides monthly. Masa & tortilla production back up Provide functional expertise to assist training of all kitchen departments as needed. Monitor sanitation practices to ensure that employees follow appropriate standards and regulations. Oversee the ordering of food and other supplies needed to ensure efficient operation, checking the quantity and quality of received products. Requirements: The ideal candidate should: Be energetic, enthusiastic, and have a passion for fostering a great sense of teamwork and developing future leaders. maintain a high standard for employee and guest experience; with a focus on training and development Have a passion for delicious food, working with people to create it, and an understanding of how food creates a unique service experience at lloyd. Be willing to do whatever it takes to get the job done. This person must have vast experience in multiple hospitality endeavors, who can use their imagination, customer feedback, and industry trends to create and deliver food and experiences that create return customers. Have full time availability, including late nights and weekends Love tacos :) The Perks of : Medical and Dental Insurance Paid Time Off 401K Free shift meal Employee Discount Program Free uniforms Quarterly and holiday parties Flexible work schedule Sick and Personal Time Career Growth Opportunities Performance based bonus opportunity Compensation details: 0 Yearly Salary PI19dd7d1a10c4-4967