LEGENDS Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has six divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Global Technology Solutions - offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment. WINSTAR WORLD CASINO WinStar World Casino is the country's largest casino, owned and operated by the Chickasaw Nation near the Oklahoma/Texas state line, in Thackerville, OK. Legends will be partnering with WinStar Casino to provide top-tier hospitality and customer service expertise to multiple food & beverage outlets onsite, ranging from full-service restaurant to grab-and-go operations, as well as overseeing food & beverage for the Casino's seasonal pool program. THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS • People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. • Possess high level of multiple outlet management knowledge and experience • Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. • Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. • Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef • Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. • Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices • Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. • Minimum three (3) years' experience in a high-volume full-service food operation. • Proven track record in improving kitchen efficiencies, quality and relative costs. • Must have excellent leadership, financial analysis, team building and communication skills/customer service. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. • Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. • Travel may be required. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Location:On-site Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Mar 25, 2024
Full time
LEGENDS Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has six divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Global Technology Solutions - offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment. WINSTAR WORLD CASINO WinStar World Casino is the country's largest casino, owned and operated by the Chickasaw Nation near the Oklahoma/Texas state line, in Thackerville, OK. Legends will be partnering with WinStar Casino to provide top-tier hospitality and customer service expertise to multiple food & beverage outlets onsite, ranging from full-service restaurant to grab-and-go operations, as well as overseeing food & beverage for the Casino's seasonal pool program. THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS • People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. • Possess high level of multiple outlet management knowledge and experience • Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. • Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. • Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef • Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. • Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices • Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. • Minimum three (3) years' experience in a high-volume full-service food operation. • Proven track record in improving kitchen efficiencies, quality and relative costs. • Must have excellent leadership, financial analysis, team building and communication skills/customer service. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. • Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. • Travel may be required. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Location:On-site Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has six divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Global Technology Solutions - offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment. WINSTAR WORLD CASINO WinStar World Casino is the country's largest casino, owned and operated by the Chickasaw Nation near the Oklahoma/Texas state line, in Thackerville, OK. Legends will be partnering with WinStar Casino to provide top-tier hospitality and customer service expertise to multiple food & beverage outlets onsite, ranging from full-service restaurant to grab-and-go operations, as well as overseeing food & beverage for the Casino's seasonal pool program. THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS • People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. • Possess high level of multiple outlet management knowledge and experience • Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. • Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. • Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef • Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. • Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices • Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. • Minimum three (3) years' experience in a high-volume full-service food operation. • Proven track record in improving kitchen efficiencies, quality and relative costs. • Must have excellent leadership, financial analysis, team building and communication skills/customer service. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. • Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. • Travel may be required. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Location:On-site Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Mar 24, 2024
Full time
In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has six divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Global Technology Solutions - offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment. WINSTAR WORLD CASINO WinStar World Casino is the country's largest casino, owned and operated by the Chickasaw Nation near the Oklahoma/Texas state line, in Thackerville, OK. Legends will be partnering with WinStar Casino to provide top-tier hospitality and customer service expertise to multiple food & beverage outlets onsite, ranging from full-service restaurant to grab-and-go operations, as well as overseeing food & beverage for the Casino's seasonal pool program. THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS • People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. • Possess high level of multiple outlet management knowledge and experience • Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. • Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. • Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef • Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. • Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices • Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. • Minimum three (3) years' experience in a high-volume full-service food operation. • Proven track record in improving kitchen efficiencies, quality and relative costs. • Must have excellent leadership, financial analysis, team building and communication skills/customer service. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. • Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. • Travel may be required. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Location:On-site Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Job Number Job Category Food and Beverage & Culinary Location The St. Regis Aspen Resort, 315 East Dean Street, Aspen, Colorado, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. The salary range for this position is $60,000 to $77,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account, flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. The application deadline for this position is 35 days after the date of this posting, 2/21/2024. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Mar 21, 2024
Full time
Job Number Job Category Food and Beverage & Culinary Location The St. Regis Aspen Resort, 315 East Dean Street, Aspen, Colorado, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. The salary range for this position is $60,000 to $77,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account, flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. The application deadline for this position is 35 days after the date of this posting, 2/21/2024. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Compass Community Living Position Title: Sous Chef Pay Grade: 12 Reports To: Dining Director Salary: $50000 - $60000 Other Forms of Compensation: Merit increases yearly With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Being part of the Company is about making a difference. If you are passionate about great food and outstanding service we want you to join our team and make a difference today! As a Production Manager, you will be responsible for planning, directing and coordinating the activities of production employees in order to prepare and deliver finished food products to the serving areas in an efficient, timely and proper manner. Key Responsibilities: Possesses knowledge and understanding of meal requirements Ensures proper portioning of foods Orders and receives food and nonfood items Verifies all items in their proper quantity are prepared for tray line Monitors staff completion of daily records Verifies and submits payroll Manages, trains, and develops staff Collaborates with Lead cook, and FSD Completes weekly inventory Monitors and investigates any overages or shortages Writes daily and weekly production schedule using the master cycle menu Ensures all tasks on daily production schedule are completed by staff Assures standardized recipes are followed Works with FSD on accounting and budget processes Participates in food quality meetings Verifies food safety records are completed Monitors labeling of all items with proper information Practices and enforces all federal, state, and local regulations Schedules Maintenance on all equipment Adheres to all company policies and procedures Provides GREAT customer service to our clients Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred Minimum of two to four years of retirement or adult home/care experience preferred, depending upon formal degree or training Four plus years of direct foodservice operational management experience in a restaurant, hotel, country club and/or experience producing meals for outside groups Inventory and purchasing knowledge and control Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation a plus Excellent customer services skills and experiences Experience with P&L accountability highly desirable Contract-managed service experience is desirable High volume food production background highly desirable ServSafe certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) CCL maintains a drug-free workplace. Req ID: Compass Community Living Nicholas Henderson req_classification
Mar 20, 2024
Full time
Compass Community Living Position Title: Sous Chef Pay Grade: 12 Reports To: Dining Director Salary: $50000 - $60000 Other Forms of Compensation: Merit increases yearly With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Being part of the Company is about making a difference. If you are passionate about great food and outstanding service we want you to join our team and make a difference today! As a Production Manager, you will be responsible for planning, directing and coordinating the activities of production employees in order to prepare and deliver finished food products to the serving areas in an efficient, timely and proper manner. Key Responsibilities: Possesses knowledge and understanding of meal requirements Ensures proper portioning of foods Orders and receives food and nonfood items Verifies all items in their proper quantity are prepared for tray line Monitors staff completion of daily records Verifies and submits payroll Manages, trains, and develops staff Collaborates with Lead cook, and FSD Completes weekly inventory Monitors and investigates any overages or shortages Writes daily and weekly production schedule using the master cycle menu Ensures all tasks on daily production schedule are completed by staff Assures standardized recipes are followed Works with FSD on accounting and budget processes Participates in food quality meetings Verifies food safety records are completed Monitors labeling of all items with proper information Practices and enforces all federal, state, and local regulations Schedules Maintenance on all equipment Adheres to all company policies and procedures Provides GREAT customer service to our clients Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred Minimum of two to four years of retirement or adult home/care experience preferred, depending upon formal degree or training Four plus years of direct foodservice operational management experience in a restaurant, hotel, country club and/or experience producing meals for outside groups Inventory and purchasing knowledge and control Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation a plus Excellent customer services skills and experiences Experience with P&L accountability highly desirable Contract-managed service experience is desirable High volume food production background highly desirable ServSafe certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) CCL maintains a drug-free workplace. Req ID: Compass Community Living Nicholas Henderson req_classification
Position Title: Sous Chef Pay Grade: 12 Reports To: Dining Director Salary: $50000 - $60000 Other Forms of Compensation: Merit increases yearly With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Being part of the Company is about making a difference. If you are passionate about great food and outstanding service we want you to join our team and make a difference today! As a Production Manager, you will be responsible for planning, directing and coordinating the activities of production employees in order to prepare and deliver finished food products to the serving areas in an efficient, timely and proper manner. Key Responsibilities: Possesses knowledge and understanding of meal requirements Ensures proper portioning of foods Orders and receives food and nonfood items Verifies all items in their proper quantity are prepared for tray line Monitors staff completion of daily records Verifies and submits payroll Manages, trains, and develops staff Collaborates with Lead cook, and FSD Completes weekly inventory Monitors and investigates any overages or shortages Writes daily and weekly production schedule using the master cycle menu Ensures all tasks on daily production schedule are completed by staff Assures standardized recipes are followed Works with FSD on accounting and budget processes Participates in food quality meetings Verifies food safety records are completed Monitors labeling of all items with proper information Practices and enforces all federal, state, and local regulations Schedules Maintenance on all equipment Adheres to all company policies and procedures Provides GREAT customer service to our clients Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred Minimum of two to four years of retirement or adult home/care experience preferred, depending upon formal degree or training Four plus years of direct foodservice operational management experience in a restaurant, hotel, country club and/or experience producing meals for outside groups Inventory and purchasing knowledge and control Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation a plus Excellent customer services skills and experiences Experience with P&L accountability highly desirable Contract-managed service experience is desirable High volume food production background highly desirable ServSafe certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) CCL maintains a drug-free workplace. Req ID: Compass Community Living Nicholas Henderson req_classification
Mar 19, 2024
Full time
Position Title: Sous Chef Pay Grade: 12 Reports To: Dining Director Salary: $50000 - $60000 Other Forms of Compensation: Merit increases yearly With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Being part of the Company is about making a difference. If you are passionate about great food and outstanding service we want you to join our team and make a difference today! As a Production Manager, you will be responsible for planning, directing and coordinating the activities of production employees in order to prepare and deliver finished food products to the serving areas in an efficient, timely and proper manner. Key Responsibilities: Possesses knowledge and understanding of meal requirements Ensures proper portioning of foods Orders and receives food and nonfood items Verifies all items in their proper quantity are prepared for tray line Monitors staff completion of daily records Verifies and submits payroll Manages, trains, and develops staff Collaborates with Lead cook, and FSD Completes weekly inventory Monitors and investigates any overages or shortages Writes daily and weekly production schedule using the master cycle menu Ensures all tasks on daily production schedule are completed by staff Assures standardized recipes are followed Works with FSD on accounting and budget processes Participates in food quality meetings Verifies food safety records are completed Monitors labeling of all items with proper information Practices and enforces all federal, state, and local regulations Schedules Maintenance on all equipment Adheres to all company policies and procedures Provides GREAT customer service to our clients Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred Minimum of two to four years of retirement or adult home/care experience preferred, depending upon formal degree or training Four plus years of direct foodservice operational management experience in a restaurant, hotel, country club and/or experience producing meals for outside groups Inventory and purchasing knowledge and control Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation a plus Excellent customer services skills and experiences Experience with P&L accountability highly desirable Contract-managed service experience is desirable High volume food production background highly desirable ServSafe certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) CCL maintains a drug-free workplace. Req ID: Compass Community Living Nicholas Henderson req_classification
Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first). Job Benefits Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons MORE employee discounts on lodging, food, gear, and mountain shuttles 401(k) Retirement Plan Employee Assistance Program Excellent training and professional development Referral Program Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) Free ski passes for dependents Critical Illness and Accident plans Job Summary: Service is the foundation of everything we stand for at Vail Resorts and our Sous Chefs are no exception to this experience of a lifetime. Sous Chefs are an integral part of the culinary staff responsible for managing the kitchen alongside the Chef, promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. Job Responsibilities: Assist in managing the culinary team including hiring, scheduling, training and developing teammates, managing performance including reviews, and succession planning Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations Assist with the development, production, and training of menu items, including station playbooks Oversee and support warehouse staff and operations including shipping and receiving, inventory ordering and maintenance, product rotations and food waste reporting Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores Administrative duties as needed including managing budgets, processing transfers and waste; May act as supervisor in the absence of an Executive Chef Other duties as assigned Job Requirements High School Diploma or GED equivalent required; Culinary degree or certification preferred ServSafe certification or regional equivalent required 3+ years of kitchen experience required, 1+ years of supervisory experience preferred Ability to stand and walk continuously throughout shift, lift and/or carry up to 50lbs Ability to work well with others in a fast-paced environment under pressure Must be able to communicate fluently in English; bilingual preferred The expected pay range is $52,000 - $59,660. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 500089 Reference Date: 02/09/2024 Job Code Function: Back of House
Mar 14, 2024
Full time
Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first). Job Benefits Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons MORE employee discounts on lodging, food, gear, and mountain shuttles 401(k) Retirement Plan Employee Assistance Program Excellent training and professional development Referral Program Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) Free ski passes for dependents Critical Illness and Accident plans Job Summary: Service is the foundation of everything we stand for at Vail Resorts and our Sous Chefs are no exception to this experience of a lifetime. Sous Chefs are an integral part of the culinary staff responsible for managing the kitchen alongside the Chef, promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. Job Responsibilities: Assist in managing the culinary team including hiring, scheduling, training and developing teammates, managing performance including reviews, and succession planning Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations Assist with the development, production, and training of menu items, including station playbooks Oversee and support warehouse staff and operations including shipping and receiving, inventory ordering and maintenance, product rotations and food waste reporting Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores Administrative duties as needed including managing budgets, processing transfers and waste; May act as supervisor in the absence of an Executive Chef Other duties as assigned Job Requirements High School Diploma or GED equivalent required; Culinary degree or certification preferred ServSafe certification or regional equivalent required 3+ years of kitchen experience required, 1+ years of supervisory experience preferred Ability to stand and walk continuously throughout shift, lift and/or carry up to 50lbs Ability to work well with others in a fast-paced environment under pressure Must be able to communicate fluently in English; bilingual preferred The expected pay range is $52,000 - $59,660. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 500089 Reference Date: 02/09/2024 Job Code Function: Back of House
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Mar 27, 2024
Full time
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
POSITION SUMMARY The Room Chef is responsible for coordinating activities of and directs the training and performance of chefs, cooks, and other kitchen workers engaged in the preparing and cooking food items in our hotels and or restaurants to ensure an efficient and effective food service and product. RESPONSIBILITIES Reports to the Director of Hospitality for successful performance of assigned duties. Responsible for the supervision and performance of all other cooks and kitchen workers. Relationships with Pastry Chef and must work in conjunction with the goals of the Restaurant Managers and Supervisors. Assist and advises other departments and company personnel, as necessary to assure the success of the Food and Beverage department and the company overall. Development, management, and implication of the budget for the kitchens, including the food cost of sales and kitchen labor costs while meeting the Health Departments required guidelines. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Delegate authority and assign responsibilities. Developing staff. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establishes purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange for equipment purchases and repairs. Recruit and manage Kitchen staff. Rectify arising problems or guest complaints. Give prepared plates the 'final touch'. Perform administrative duties, including scheduling, managing time off requests, and payroll records. Comply with nutrition and sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Keep Kitchen staff motivated. Other duties as assigned. MISCELLANEOUS Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner. QUALIFICATIONS 3 to 5 years' experience as a Chef d' Cuisine or Sous Chef. Valid State of Colorado Gaming License and Alcohol Beverage Control card and any applicable health certifications. Proven working experience as a Head Chef. Excellent record of kitchen management. Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills. Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, POS). Pay Rate: $57,500 to $60,000Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Mar 19, 2024
Full time
POSITION SUMMARY The Room Chef is responsible for coordinating activities of and directs the training and performance of chefs, cooks, and other kitchen workers engaged in the preparing and cooking food items in our hotels and or restaurants to ensure an efficient and effective food service and product. RESPONSIBILITIES Reports to the Director of Hospitality for successful performance of assigned duties. Responsible for the supervision and performance of all other cooks and kitchen workers. Relationships with Pastry Chef and must work in conjunction with the goals of the Restaurant Managers and Supervisors. Assist and advises other departments and company personnel, as necessary to assure the success of the Food and Beverage department and the company overall. Development, management, and implication of the budget for the kitchens, including the food cost of sales and kitchen labor costs while meeting the Health Departments required guidelines. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Delegate authority and assign responsibilities. Developing staff. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establishes purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange for equipment purchases and repairs. Recruit and manage Kitchen staff. Rectify arising problems or guest complaints. Give prepared plates the 'final touch'. Perform administrative duties, including scheduling, managing time off requests, and payroll records. Comply with nutrition and sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Keep Kitchen staff motivated. Other duties as assigned. MISCELLANEOUS Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner. QUALIFICATIONS 3 to 5 years' experience as a Chef d' Cuisine or Sous Chef. Valid State of Colorado Gaming License and Alcohol Beverage Control card and any applicable health certifications. Proven working experience as a Head Chef. Excellent record of kitchen management. Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills. Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, POS). Pay Rate: $57,500 to $60,000Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 5103 ZIP Code: 39601 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Mar 26, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 5103 ZIP Code: 39601 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 3890 ZIP Code: 1760 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Mar 25, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 3890 ZIP Code: 1760 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 1604 ZIP Code: 32351 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Mar 23, 2024
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 1604 ZIP Code: 32351 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Description $1250 Hiring Bonus for new Team Members plus $60 in gas gift cards during our onboarding process. Prairie Band Casino & Resort offers an attractive benefits package including medical (casino pays over 70% of premiums), Dental (casino pays 79% of premiums), and Vision. Prairie Band also pays 100% of short-term and long-term disability and life insurance of $15,000 for all Team Members. There is a 50% employer match up to 6% on our 401(k), a profit-sharing bonus paid out multiple times a year when financial goals are met, double pay on holidays, 25 off per gallon of gas at our gas station, and a generous Paid Time Off policy where you can earn up to 18 days in your first year of employment! Prepares specialty food items, ensuring excellent customer satisfaction. Provides excellent internal and external guest service while cooking all food orders in a quick and timely manner. ESSENTIAL DUTIES AND Responsibilities: • Prepares specialty food items according to standard recipes • May be assigned to train, give instructions and prepare specialty items • Prepares various cold menu items and garnishes accordingly • Responsible for the efficient and economical utilization of all products and by-products to facilitate a lower food cost • Assists the Chef, Buffet Sous Chef, Steakhouse Chef, Sous Chef, Pastry Chef, and F&B Manager with specials of the day in assigned outlets • Inspects the following day's menus and writes out food requisitions for necessary food portions • Responsible for checking the methods of food preparation, sizes, portioning and garnishing of food • Assists in cooking, baking and serving specialty food items and difficult dishes during rush periods • Delivers food items to guests and outlets • Ensures adherence of departmental safety and sanitation policies and procedures • If 21 years of age and has obtained a High School diploma or GED, performs the duties of a Bartender or Coffee Bar Attendant as needed • Adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same • Other duties as assigned KNOWLEDGE, SKILLS, AND EXPERIENCE: Required • Must possess a pleasant personality • Ability to operate small kitchen equipment such as mixers, slicers and cutters • Proficient skills in broilers and griddles • Must be familiar with all cook positions and assume their duties and assignments as needed and/or required • Professional appearance as outlined in the Prairie Band Casino & Resort Team Member Handbook • Must be able to function both independently and as a member of a team • A record of satisfactory performance and reliability in all prior and current employment Preferred • Ala carte production experience in high volume setting PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS: • Physically mobile with reasonable accommodations • Must be able to respond to visual and aural cues • Must be able to read, write, speak, and understand English • Operate in mentally and physically stressful situations • Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment • Must be able to meet the level three or medium work requirements based on the Department of Labor Dictionary of Titles: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly Indian Preference Exercised Prairie Band Casino & Resort reserves the right to make changes to the above job descriptions whenever necessary. As part of Prairie Band Casino & Resort's hiring process, candidates will be required to go through a due diligence process to validate their application information and suitability, prior to an employment offer being extended. This process may include, but is not limited to: reviewing employment applications or resumes, performing pre-employment testing and background investigations, conducting interviews and reference checks, and checking licensing and certification.
Mar 19, 2024
Full time
Description $1250 Hiring Bonus for new Team Members plus $60 in gas gift cards during our onboarding process. Prairie Band Casino & Resort offers an attractive benefits package including medical (casino pays over 70% of premiums), Dental (casino pays 79% of premiums), and Vision. Prairie Band also pays 100% of short-term and long-term disability and life insurance of $15,000 for all Team Members. There is a 50% employer match up to 6% on our 401(k), a profit-sharing bonus paid out multiple times a year when financial goals are met, double pay on holidays, 25 off per gallon of gas at our gas station, and a generous Paid Time Off policy where you can earn up to 18 days in your first year of employment! Prepares specialty food items, ensuring excellent customer satisfaction. Provides excellent internal and external guest service while cooking all food orders in a quick and timely manner. ESSENTIAL DUTIES AND Responsibilities: • Prepares specialty food items according to standard recipes • May be assigned to train, give instructions and prepare specialty items • Prepares various cold menu items and garnishes accordingly • Responsible for the efficient and economical utilization of all products and by-products to facilitate a lower food cost • Assists the Chef, Buffet Sous Chef, Steakhouse Chef, Sous Chef, Pastry Chef, and F&B Manager with specials of the day in assigned outlets • Inspects the following day's menus and writes out food requisitions for necessary food portions • Responsible for checking the methods of food preparation, sizes, portioning and garnishing of food • Assists in cooking, baking and serving specialty food items and difficult dishes during rush periods • Delivers food items to guests and outlets • Ensures adherence of departmental safety and sanitation policies and procedures • If 21 years of age and has obtained a High School diploma or GED, performs the duties of a Bartender or Coffee Bar Attendant as needed • Adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same • Other duties as assigned KNOWLEDGE, SKILLS, AND EXPERIENCE: Required • Must possess a pleasant personality • Ability to operate small kitchen equipment such as mixers, slicers and cutters • Proficient skills in broilers and griddles • Must be familiar with all cook positions and assume their duties and assignments as needed and/or required • Professional appearance as outlined in the Prairie Band Casino & Resort Team Member Handbook • Must be able to function both independently and as a member of a team • A record of satisfactory performance and reliability in all prior and current employment Preferred • Ala carte production experience in high volume setting PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS: • Physically mobile with reasonable accommodations • Must be able to respond to visual and aural cues • Must be able to read, write, speak, and understand English • Operate in mentally and physically stressful situations • Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment • Must be able to meet the level three or medium work requirements based on the Department of Labor Dictionary of Titles: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly Indian Preference Exercised Prairie Band Casino & Resort reserves the right to make changes to the above job descriptions whenever necessary. As part of Prairie Band Casino & Resort's hiring process, candidates will be required to go through a due diligence process to validate their application information and suitability, prior to an employment offer being extended. This process may include, but is not limited to: reviewing employment applications or resumes, performing pre-employment testing and background investigations, conducting interviews and reference checks, and checking licensing and certification.
Location Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description An amazing opportunity to be a pivotal part of a spectacular Omni convention collection hotel. The Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel showcases views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue. We are looking for an entry level cook to join our OKC Tap House kitchen. The Cook 3 will prepare and cook food and performs other related culinary functions. They should possess culinary training and have an "entry level proficiency" in Culinary functions. Cook 3's shall be able to accomplish most of their tasks with supervision and guidance, depending on complexity and skill level required and have a solid understanding of various cooking methods, ingredients, equipment and procedures. They shall have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. This person should be able to perform multiple stations as needed including opening and closing procedures with supervision Responsibilities Prepare and cook food and perform other related culinary functions. Demonstrates strong culinary skills and have "advanced level proficiency" in Culinary functions. Be able to accomplish most of their tasks with "minimal" supervision and some guidance, depending on complexity and skill level required. Have a solid understanding of various cooking methods, ingredients, equipment and procedures. Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen. Be able to move/cover from different stations following Omni standards as well as Chefs standards. Have the ability to perform job functions with attention to detail, speed and accuracy. Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision. Be able to execute soups and sauces with minimal supervision. Have the ability to prioritize, organize and follow-through. Have the ability to work well under pressure of meeting production schedules and timelines for guests orders. Maintain good understanding of various cooking methods, ingredients, equipment and procedures. Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards. Work with Sous Chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision. Perform opening checklist with minimal supervision. Set up workstation with required mise en place, tools, equipment and supplies according to standards. Maintain a positive and professional approach with coworkers and customers. Be able to follow recipe cards and prep lists accurately Ability to comprehend and follow recipes. Complete opening and closing procedures Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Communicate any assistance needed during busy periods or "need" times to the Sous Chef(s) to ensure optimum service to guests. Qualifications 1+ years experience as a Line Cook at a 4/5 star hotel or restaurant or equivalent is preferred Ability to communicate in English with guests, co-workers and management to their understanding. Culinary Talent, and formalized training a plus Ability to work in a fast-paced environment A Foodhandler's card or ServeSafe Certification will be required prior to the start of employment. Flexible weekend & holiday availability required While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicer or other electrical equipment proper body balance is required. Must live within 50 miles of hotel Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement . If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to .
Mar 16, 2024
Full time
Location Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park. The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park. Job Description An amazing opportunity to be a pivotal part of a spectacular Omni convention collection hotel. The Omni Oklahoma City Hotel is a true outdoor recreation, entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites, the luxury hotel showcases views of the 70-acre Scissortail Park and the downtown skyline with 75,000 square feet of meeting and event space, sports bar, specialty restaurant, coffee shop and a retail venue. We are looking for an entry level cook to join our OKC Tap House kitchen. The Cook 3 will prepare and cook food and performs other related culinary functions. They should possess culinary training and have an "entry level proficiency" in Culinary functions. Cook 3's shall be able to accomplish most of their tasks with supervision and guidance, depending on complexity and skill level required and have a solid understanding of various cooking methods, ingredients, equipment and procedures. They shall have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. This person should be able to perform multiple stations as needed including opening and closing procedures with supervision Responsibilities Prepare and cook food and perform other related culinary functions. Demonstrates strong culinary skills and have "advanced level proficiency" in Culinary functions. Be able to accomplish most of their tasks with "minimal" supervision and some guidance, depending on complexity and skill level required. Have a solid understanding of various cooking methods, ingredients, equipment and procedures. Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen. Be able to move/cover from different stations following Omni standards as well as Chefs standards. Have the ability to perform job functions with attention to detail, speed and accuracy. Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision. Be able to execute soups and sauces with minimal supervision. Have the ability to prioritize, organize and follow-through. Have the ability to work well under pressure of meeting production schedules and timelines for guests orders. Maintain good understanding of various cooking methods, ingredients, equipment and procedures. Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards. Work with Sous Chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision. Perform opening checklist with minimal supervision. Set up workstation with required mise en place, tools, equipment and supplies according to standards. Maintain a positive and professional approach with coworkers and customers. Be able to follow recipe cards and prep lists accurately Ability to comprehend and follow recipes. Complete opening and closing procedures Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Communicate any assistance needed during busy periods or "need" times to the Sous Chef(s) to ensure optimum service to guests. Qualifications 1+ years experience as a Line Cook at a 4/5 star hotel or restaurant or equivalent is preferred Ability to communicate in English with guests, co-workers and management to their understanding. Culinary Talent, and formalized training a plus Ability to work in a fast-paced environment A Foodhandler's card or ServeSafe Certification will be required prior to the start of employment. Flexible weekend & holiday availability required While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicer or other electrical equipment proper body balance is required. Must live within 50 miles of hotel Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement . If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to .