Company Description Owned and operated by Aspen Hospitality, The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel and offers luxury services and unparalleled access to America's most famous mountain town. A Relais & Châteaux resort, the Nell is frequently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The Little Nell is also home to the new The Nell Spa. During ski season, Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub, and a newly renovated spa and health club. The Little Nell has been acknowledged with numerous awards including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America's 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation. The Nell will debut its first hotel outside of Aspen at Rockefeller Center in New York City in 2026. For more information, visit or on Instagram, Twitter and Facebook. Job Description Summary The Pool Server serves food and beverage in a timely, friendly, and professional manner according to established Forbes 5 star standards and procedures. Mix and serve drinks, maintaining set costs and presentation, oversee the security of liquor, checks, and cash. Job Posting Deadline Applications for this position will be accepted until May 15, 2024 for the Summer 2024 Season. Essential Job Functions Food and wine knowledge/service Use suggestive selling technique for food and beverage Attend daily pre-meal tasting Ensure friendly greeting to all guests Take order and sere food and beverage request promptly. Ensure that established service procedures and standards are followed Check with guest during meal for guest satisfaction Responsible for guest check and proper payment Have accurate working knowledge of the Micros system Set-up station and tables prior to service Assist in clearing and set-up of tables during service Ensures tableware is clean and in place Completes side duties Maintain the proper care and cleanliness of tableware, serving equipment and service areas (front and back of house) Make manager aware of all guest comments and complaints Maintain positive communication with service personnel Is familiar with Colorado liquor laws does not serve intoxicated guests or minors Carries tools necessary to perform job, ie crumbers corkscrew etc Is knowledgeable of 5 star standards and adheres to them in every aspect of operations Qualifications High school diploma or equivalent preferred 5 years related experience required 2 years fine dining experience preferred Strong knowledge of wines food and cooking methods Additional Information Supervision Given and Received Given: This position has no supervisory responsibilities. Received: Works under direct supervision of the Restaurant Manager. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance Job Benefits This position is classified as a seasonal full-time position eligible for the following benefits: Enrollment dates differ across the various programs. Paid Time Off Programs Paid Leave Programs Employee Ski Pass Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen Skiing Company, you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at . This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer. For an overview of Aspen Skiing Company's benefits and other compensation visit As of March 11th 2022, Aspen Skiing Company, ASPENX, The Little Nell, and The Limelight Hotels will no longer require all active employees to be fully vaccinated in the workplace. Read more about our policies as it relates to employee safety here
Apr 23, 2024
Full time
Company Description Owned and operated by Aspen Hospitality, The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel and offers luxury services and unparalleled access to America's most famous mountain town. A Relais & Châteaux resort, the Nell is frequently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The Little Nell is also home to the new The Nell Spa. During ski season, Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub, and a newly renovated spa and health club. The Little Nell has been acknowledged with numerous awards including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America's 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation. The Nell will debut its first hotel outside of Aspen at Rockefeller Center in New York City in 2026. For more information, visit or on Instagram, Twitter and Facebook. Job Description Summary The Pool Server serves food and beverage in a timely, friendly, and professional manner according to established Forbes 5 star standards and procedures. Mix and serve drinks, maintaining set costs and presentation, oversee the security of liquor, checks, and cash. Job Posting Deadline Applications for this position will be accepted until May 15, 2024 for the Summer 2024 Season. Essential Job Functions Food and wine knowledge/service Use suggestive selling technique for food and beverage Attend daily pre-meal tasting Ensure friendly greeting to all guests Take order and sere food and beverage request promptly. Ensure that established service procedures and standards are followed Check with guest during meal for guest satisfaction Responsible for guest check and proper payment Have accurate working knowledge of the Micros system Set-up station and tables prior to service Assist in clearing and set-up of tables during service Ensures tableware is clean and in place Completes side duties Maintain the proper care and cleanliness of tableware, serving equipment and service areas (front and back of house) Make manager aware of all guest comments and complaints Maintain positive communication with service personnel Is familiar with Colorado liquor laws does not serve intoxicated guests or minors Carries tools necessary to perform job, ie crumbers corkscrew etc Is knowledgeable of 5 star standards and adheres to them in every aspect of operations Qualifications High school diploma or equivalent preferred 5 years related experience required 2 years fine dining experience preferred Strong knowledge of wines food and cooking methods Additional Information Supervision Given and Received Given: This position has no supervisory responsibilities. Received: Works under direct supervision of the Restaurant Manager. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance Job Benefits This position is classified as a seasonal full-time position eligible for the following benefits: Enrollment dates differ across the various programs. Paid Time Off Programs Paid Leave Programs Employee Ski Pass Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen Skiing Company, you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at . This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer. For an overview of Aspen Skiing Company's benefits and other compensation visit As of March 11th 2022, Aspen Skiing Company, ASPENX, The Little Nell, and The Limelight Hotels will no longer require all active employees to be fully vaccinated in the workplace. Read more about our policies as it relates to employee safety here
LOCATION OF POSITION: Monroe One Educational Services - 41 O'Connor Road, Fairport, NY 14450, TERM OF EMPLOYMENT: 12-Month Position, Full-Time STARTING DATE: As Soon As Possible SALARY RANGE: $90,000 - $115,000 per school year Actual Salary Is Dependent Upon Education, Experience and Contract. DISTINGUISHING FEATURES OF THE CLASS: This position is responsible for the fiscal and nutritional operations in a school district with a student enrollment of two-thousand four hundred and ninety-nine (2,499) or fewer students, and serves as the school district's designee for this function to the New York State Education Department. Duties include planning, directing and administering school food service programs while carrying out policies and establishing procedures for the efficient and economical operation of school food service programs. The employee reports directly to, and works under the general supervision of a school district administrator with leeway allowed for the exercise of independent judgment. General supervision is exercised over staff such as Cook Managers, other school lunch program personnel and clerical employees. Does related work as required. DUTIES: (All need not be performed in a given position. Other related activities may be performed although not listed.) Plans and directs the operation of the school breakfast and school lunch programs for all schools in the district in the district in accordance with State and federal guidelines; Serves as technical advisor to the school administration in the formulation of policies, procedures, and plans for the operation of school food service programs and carries out the established policies; Coordinates the purchase of foods, supplies and equipment; Selects, trains and supervises school lunch personnel, determines staff assignments and evaluates work performance and makes recommendations regarding discipline and dismissal; Directs the preparation of the school food service program budget for current and long-range expenditures and advises the administration of capital outlay for equipment; Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations; Establishes budget control and accounting procedures, and maintains and/or supervises the maintenance of financial records; Designs and/or implements ongoing training programs for students on issues relating to the effective operation of the district's food service program; Ensures staff completes necessary continuing education requirements; Develops and analyzes reports relating to school lunch program activities; Consults with architects and builders on layouts for alteration or construction of school food service kitchens and dining rooms; Consults with staff, students and community agencies to provide better understanding and more efficient operation of the program(s); Develops a safety program for the use of cafeteria facilities and equipment and implements a continuous program of inspection to ensure the elimination of hazardous conditions in the cafeteria areas; Maintains employee time records; Researches, files and monitors grant applications/grants designed to improve food service operations. Meets with school representatives and provide information about the School Food Service programs. Administers the USDA Free/ Reduced Meal Programs FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: Thorough knowledge of the principles, practices and procedures of managing a school food service program including program planning, budget preparation and control and purchasing; thorough knowledge of large scale food preparation and menu planning; thorough knowledge of sanitary food handling and storage; good knowledge of the selection, purchasing and care of equipment; good knowledge of institution administration in the areas of safety, personnel selection and training; good knowledge of fundamentals of nutrition as they apply to a school food service program; ability to plan, assign, and supervise the work of subordinates; ability to develop and direct effective training programs; ability to communicate orally and in writing; ability to express ideas clearly, to develop reports and to keep records pertaining to a school food service program; ability to develop and maintain good personnel and community relations; good judgment; physical condition commensurate with the demands of the position. MINIMUM QUALIFICATIONS: Graduation from high school or possession of an equivalency diploma, plus EITHER: (A) Graduation from a regionally accredited or New York State registered college or university with a Bachelor's degree with a major in Food and Nutrition, Food Service Management, Dietetics, Restaurant Management, Hospitality Management, Family and Consumer Sciences, Nutrition Education, Culinary Arts, Business, or a closely related field ; OR, (B) Graduation from a regionally accredited or New York State registered college or university with a Bachelor's degree plus a State recognized certificate for school nutrition directors (i.e. a certified dietician or a certified nutritionist per Article 157 of New York State Education Law); OR, (C) Graduation from a regionally accredited or New York State registered college or university with a Bachelor's degree plus one (1) year paid full-time or its part-time equivalent relevant experience in school nutrition programs; OR, (D) Graduation from a regionally accredited or New York State registered college or university with an Associate's degree with a major in one of the fields listed in (A) above, plus one (1) year paid full-time or its part-time equivalent relevant experience in school nutrition programs; OR, (E) Three (3) years paid full-time or its part-time equivalent relevant experience in school nutrition programs; OR, F) An equivalent combination of education and experience as defined by the limits of (A) and (E) above. Closely related fields, for the purposes of these minimum qualifications, is defined as college majors that would provide specific knowledge and skills that are relevant for a school nutrition program director. Possible majors include, but are not limited to, Food Science, Community Nutrition and Marketing, and Hospitality Management, Business Administration or Business Management. Relevant school nutrition program experience, for the purposes of these minimum qualifications, is experience in a child nutrition program that includes the National School Lunch Program, the School Breakfast Program, the Summer Food Service Program and the Child and Adult Care Food Program where knowledge of the USDA's school nutrition program can be demonstrated. SPECIAL REQUIREMENTS: Candidates must complete eight (8) hours of food safety training not more than five (5) years prior to their starting date of employment, or within thirty (30) days of their start date or otherwise be separated from the position. Verification of training is the responsibility of the appointing authority. If you are appointed, you will be required to have a valid license to operate a motor vehicle in New York State or otherwise demonstrate your capacity to meet the transportation needs of the position.
Apr 22, 2024
Full time
LOCATION OF POSITION: Monroe One Educational Services - 41 O'Connor Road, Fairport, NY 14450, TERM OF EMPLOYMENT: 12-Month Position, Full-Time STARTING DATE: As Soon As Possible SALARY RANGE: $90,000 - $115,000 per school year Actual Salary Is Dependent Upon Education, Experience and Contract. DISTINGUISHING FEATURES OF THE CLASS: This position is responsible for the fiscal and nutritional operations in a school district with a student enrollment of two-thousand four hundred and ninety-nine (2,499) or fewer students, and serves as the school district's designee for this function to the New York State Education Department. Duties include planning, directing and administering school food service programs while carrying out policies and establishing procedures for the efficient and economical operation of school food service programs. The employee reports directly to, and works under the general supervision of a school district administrator with leeway allowed for the exercise of independent judgment. General supervision is exercised over staff such as Cook Managers, other school lunch program personnel and clerical employees. Does related work as required. DUTIES: (All need not be performed in a given position. Other related activities may be performed although not listed.) Plans and directs the operation of the school breakfast and school lunch programs for all schools in the district in the district in accordance with State and federal guidelines; Serves as technical advisor to the school administration in the formulation of policies, procedures, and plans for the operation of school food service programs and carries out the established policies; Coordinates the purchase of foods, supplies and equipment; Selects, trains and supervises school lunch personnel, determines staff assignments and evaluates work performance and makes recommendations regarding discipline and dismissal; Directs the preparation of the school food service program budget for current and long-range expenditures and advises the administration of capital outlay for equipment; Develops cost-effective menus that maintain nutrition integrity and meet all local, state, and federal guidelines and regulations; Establishes budget control and accounting procedures, and maintains and/or supervises the maintenance of financial records; Designs and/or implements ongoing training programs for students on issues relating to the effective operation of the district's food service program; Ensures staff completes necessary continuing education requirements; Develops and analyzes reports relating to school lunch program activities; Consults with architects and builders on layouts for alteration or construction of school food service kitchens and dining rooms; Consults with staff, students and community agencies to provide better understanding and more efficient operation of the program(s); Develops a safety program for the use of cafeteria facilities and equipment and implements a continuous program of inspection to ensure the elimination of hazardous conditions in the cafeteria areas; Maintains employee time records; Researches, files and monitors grant applications/grants designed to improve food service operations. Meets with school representatives and provide information about the School Food Service programs. Administers the USDA Free/ Reduced Meal Programs FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS: Thorough knowledge of the principles, practices and procedures of managing a school food service program including program planning, budget preparation and control and purchasing; thorough knowledge of large scale food preparation and menu planning; thorough knowledge of sanitary food handling and storage; good knowledge of the selection, purchasing and care of equipment; good knowledge of institution administration in the areas of safety, personnel selection and training; good knowledge of fundamentals of nutrition as they apply to a school food service program; ability to plan, assign, and supervise the work of subordinates; ability to develop and direct effective training programs; ability to communicate orally and in writing; ability to express ideas clearly, to develop reports and to keep records pertaining to a school food service program; ability to develop and maintain good personnel and community relations; good judgment; physical condition commensurate with the demands of the position. MINIMUM QUALIFICATIONS: Graduation from high school or possession of an equivalency diploma, plus EITHER: (A) Graduation from a regionally accredited or New York State registered college or university with a Bachelor's degree with a major in Food and Nutrition, Food Service Management, Dietetics, Restaurant Management, Hospitality Management, Family and Consumer Sciences, Nutrition Education, Culinary Arts, Business, or a closely related field ; OR, (B) Graduation from a regionally accredited or New York State registered college or university with a Bachelor's degree plus a State recognized certificate for school nutrition directors (i.e. a certified dietician or a certified nutritionist per Article 157 of New York State Education Law); OR, (C) Graduation from a regionally accredited or New York State registered college or university with a Bachelor's degree plus one (1) year paid full-time or its part-time equivalent relevant experience in school nutrition programs; OR, (D) Graduation from a regionally accredited or New York State registered college or university with an Associate's degree with a major in one of the fields listed in (A) above, plus one (1) year paid full-time or its part-time equivalent relevant experience in school nutrition programs; OR, (E) Three (3) years paid full-time or its part-time equivalent relevant experience in school nutrition programs; OR, F) An equivalent combination of education and experience as defined by the limits of (A) and (E) above. Closely related fields, for the purposes of these minimum qualifications, is defined as college majors that would provide specific knowledge and skills that are relevant for a school nutrition program director. Possible majors include, but are not limited to, Food Science, Community Nutrition and Marketing, and Hospitality Management, Business Administration or Business Management. Relevant school nutrition program experience, for the purposes of these minimum qualifications, is experience in a child nutrition program that includes the National School Lunch Program, the School Breakfast Program, the Summer Food Service Program and the Child and Adult Care Food Program where knowledge of the USDA's school nutrition program can be demonstrated. SPECIAL REQUIREMENTS: Candidates must complete eight (8) hours of food safety training not more than five (5) years prior to their starting date of employment, or within thirty (30) days of their start date or otherwise be separated from the position. Verification of training is the responsibility of the appointing authority. If you are appointed, you will be required to have a valid license to operate a motor vehicle in New York State or otherwise demonstrate your capacity to meet the transportation needs of the position.
Momofuku Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with "the rise of contemporary Asian-American cuisine" by the New York Times and named the "most important restaurant in America" by Bon Appétit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Momofuku Las Vegas Momofuku Las Vegas is located in The Cosmopolitan of Las Vegas. We offer a variety of dining styles from lunch to late night. Stop by for a quick snack and drink in our Peach Bar, hang at the chef's counter for buns and a bowl of noodles, or share a celebratory family-style meals in our Main Dining Room. Our menu is constantly evolving but continually draws influence from the US, Korea, and Japan. The Lunch Server Assistant is skilled, organized and energetic about assisting the FOH team in executing a smooth service. This position is essential in providing an above and beyond experience to all guests. Why Momofuku? At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development. Responsibilities The server assistant's first priority is to the guest and the guest's experience. To that end, a server assistant's responsibilities include (but are not limited to): Running accurate and complete dishes to the correct table and/or guest Ability to answer questions about major ingredients in all dishes Alerting station server (or manager) to any guest/table needs Assisting in plate and mise changes or alert servers to needed table maintenance Assisting in clearing unnecessary items (plates/glassware/etc.) from tables Assisting team with stocking and polishing of glassware, dishes and silverware Active maintenance of guest tables Anticipating needs of guests and service team Clear and continuous communication with servers and management to ensure guests' needs are being met Ability to take direction from various sources Skills & Requirements At least 1 year of related experience Experience in high volume and fast paced restaurants Able to work in a standing/walking position and lift 50lbs Self-motivation & exceptional work ethic Energetic and collaborative attitude An enthusiasm to learn and grow with us Ability to demonstrate quick thinking and adaptability in a constantly changing environment Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.
Apr 11, 2024
Full time
Momofuku Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with "the rise of contemporary Asian-American cuisine" by the New York Times and named the "most important restaurant in America" by Bon Appétit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Momofuku Las Vegas Momofuku Las Vegas is located in The Cosmopolitan of Las Vegas. We offer a variety of dining styles from lunch to late night. Stop by for a quick snack and drink in our Peach Bar, hang at the chef's counter for buns and a bowl of noodles, or share a celebratory family-style meals in our Main Dining Room. Our menu is constantly evolving but continually draws influence from the US, Korea, and Japan. The Lunch Server Assistant is skilled, organized and energetic about assisting the FOH team in executing a smooth service. This position is essential in providing an above and beyond experience to all guests. Why Momofuku? At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development. Responsibilities The server assistant's first priority is to the guest and the guest's experience. To that end, a server assistant's responsibilities include (but are not limited to): Running accurate and complete dishes to the correct table and/or guest Ability to answer questions about major ingredients in all dishes Alerting station server (or manager) to any guest/table needs Assisting in plate and mise changes or alert servers to needed table maintenance Assisting in clearing unnecessary items (plates/glassware/etc.) from tables Assisting team with stocking and polishing of glassware, dishes and silverware Active maintenance of guest tables Anticipating needs of guests and service team Clear and continuous communication with servers and management to ensure guests' needs are being met Ability to take direction from various sources Skills & Requirements At least 1 year of related experience Experience in high volume and fast paced restaurants Able to work in a standing/walking position and lift 50lbs Self-motivation & exceptional work ethic Energetic and collaborative attitude An enthusiasm to learn and grow with us Ability to demonstrate quick thinking and adaptability in a constantly changing environment Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.