Sodexo Quality of Life ServicesOther Details Job Overview: The Cook II will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: Prepares and cooks to order foods requiring short and broader preparation time. May produce food and serve customers at an a la carte or may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions. Provides the highest quality of service to customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using advanced and full range of classical cooking techniques. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. Typically performs fast food cooking duties in preparing food items to be served to customers. Intermediate to advanced knife skills required. May perform other duties and responsibilities as assigned. Job Qualifications: Experience/Knowledge: High School diploma, GED or equivalent. 3 to 4 years of related work experience. Knowledge of basic operation of equipment and cash-handling procedures preferred. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Requires familiarity of kitchen equipment. Must be able to read and follow a recipe unsupervised Involved with the more complex requirements of the position. Applies some advanced cooking skills. May adapt procedures, processes, tools, equipment and techniques to meet the requirements of the position. Extensive working knowledge of food preparation. License/Qualifications Certifications: None. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud.
Jan 17, 2020
Full time
Sodexo Quality of Life ServicesOther Details Job Overview: The Cook II will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: Prepares and cooks to order foods requiring short and broader preparation time. May produce food and serve customers at an a la carte or may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions. Provides the highest quality of service to customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using advanced and full range of classical cooking techniques. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. Typically performs fast food cooking duties in preparing food items to be served to customers. Intermediate to advanced knife skills required. May perform other duties and responsibilities as assigned. Job Qualifications: Experience/Knowledge: High School diploma, GED or equivalent. 3 to 4 years of related work experience. Knowledge of basic operation of equipment and cash-handling procedures preferred. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Requires familiarity of kitchen equipment. Must be able to read and follow a recipe unsupervised Involved with the more complex requirements of the position. Applies some advanced cooking skills. May adapt procedures, processes, tools, equipment and techniques to meet the requirements of the position. Extensive working knowledge of food preparation. License/Qualifications Certifications: None. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud.
Hershey Entertainment & Resorts Company
Hershey, PA, USA
The banquet chef directs the work of kitchen banquet staff in order to accurately and effectively prepare all banquet and event food items.Job Functions (Items marked with an asterisk are essential functions of this position):Prepare and produce menu items in the proper portions and amounts in accordance with banquet event orders (BEO).*Write, maintain, and update banquet menu specifications, recipes and pictures, and production forecasts.*Train and instruct cooks in the details of preparing menu items. Maintain the quality of food product and ensure consistency in banquet food preparation and presentation.*Supervise and lead banquet culinary staff. Hire, train, and evaluate staff in order to successfully complete all banquet event orders.*Prepare prep lists for each event in accordance with BEO in order for banquet cooks to understand and carry out the plan. Confirm accurate counts on banquets and check on food production and amounts.*Supervise the cleaning and sanitation of work stations. Ensure staff are properly trained on cleaning and sanitation practices.*Regularly attend management meetings regarding banquets and events to discuss planning and execution.*Operate kitchen equipment safely and according to manufacturers' instructions.*Monitor safety and sanitary practices and ensure adherence at all times for the safety of guests and employees. Demonstrate and enforce proper food handling, preparation, and storage methods at all times.*Maintain equipment in good working order and submit regular service repair requests.*Maintain a clean appearance and be friendly and courteous to guests in the dining room.*Coordinate food orders, direct supplies, smallwares, and other needed orders to ensure no disruption to our business and guest experience.*Perform other duties as assigned.Basic Qualifications:Must be 18 years of age or older.Must have a minimum of 3 years of related experienceMust have a minimum of 2 years supervisory experienceMust have a high school diploma or GEDThree (3) years of relevant work experience can be substituted for educationMust have a valid Drivers' LicenseAdditional Qualifications:Associate's degree, preferredAmerican Culinary Federations Certification, PreferredMust be able to have or obtain Managers Serv Safe CertificateMust have prior experience in Food & Beverage and Hospitality/TourismMust have strong communication and interpersonal skillsMust be proficient working with details on a daily basis for prolonged periods of time.Must have experience in weekly forecasting of production schedules, ordering, organizing and executing multiple large banquets and offsite events simultaneously for a high volume hotel, club, or catering companyMust have leadership skills in order to provide coaching and counseling to team membersMust be able to utilize computer systemsMust have ability to create alignment, unified thinking and common purpose among team membersMust have prior experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners and hors d'oeuvres receptions.Must be able to work schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidaysPhysical Demands & Working ConditionsThis job requires minimal visual requirements. Able to distinguish unlike items, detect motion, and distinguish color.This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc.This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery).This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).This job regularly requires verbal communication of detailed information to others either by phone or in person.Must be able to speak and read the English language.Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation.The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level.The position is subject to both environmental conditions. Activities occur inside and outside.The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes.While performing the duties of this job, the employee is required to:Reaching Forward Constant (>67%)Climbing Stairs Frequent (34-66%) (ft maximum height)Lifting Constant (>67%) (50lbs maximum weight)Reaching Overhead Constant (>67%)Finger Dexterity Constant (>67%)Hand/Eye Coordination Constant (>67%)Stooping Frequent (34-66%)Bending Frequent (34-66%)Sitting Occasional (Standing Constant (>67%)Walking Constant (>67%)Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.Hershey Entertainment & Resorts is an Equal Opportunity Employer
Jan 17, 2020
Full time
The banquet chef directs the work of kitchen banquet staff in order to accurately and effectively prepare all banquet and event food items.Job Functions (Items marked with an asterisk are essential functions of this position):Prepare and produce menu items in the proper portions and amounts in accordance with banquet event orders (BEO).*Write, maintain, and update banquet menu specifications, recipes and pictures, and production forecasts.*Train and instruct cooks in the details of preparing menu items. Maintain the quality of food product and ensure consistency in banquet food preparation and presentation.*Supervise and lead banquet culinary staff. Hire, train, and evaluate staff in order to successfully complete all banquet event orders.*Prepare prep lists for each event in accordance with BEO in order for banquet cooks to understand and carry out the plan. Confirm accurate counts on banquets and check on food production and amounts.*Supervise the cleaning and sanitation of work stations. Ensure staff are properly trained on cleaning and sanitation practices.*Regularly attend management meetings regarding banquets and events to discuss planning and execution.*Operate kitchen equipment safely and according to manufacturers' instructions.*Monitor safety and sanitary practices and ensure adherence at all times for the safety of guests and employees. Demonstrate and enforce proper food handling, preparation, and storage methods at all times.*Maintain equipment in good working order and submit regular service repair requests.*Maintain a clean appearance and be friendly and courteous to guests in the dining room.*Coordinate food orders, direct supplies, smallwares, and other needed orders to ensure no disruption to our business and guest experience.*Perform other duties as assigned.Basic Qualifications:Must be 18 years of age or older.Must have a minimum of 3 years of related experienceMust have a minimum of 2 years supervisory experienceMust have a high school diploma or GEDThree (3) years of relevant work experience can be substituted for educationMust have a valid Drivers' LicenseAdditional Qualifications:Associate's degree, preferredAmerican Culinary Federations Certification, PreferredMust be able to have or obtain Managers Serv Safe CertificateMust have prior experience in Food & Beverage and Hospitality/TourismMust have strong communication and interpersonal skillsMust be proficient working with details on a daily basis for prolonged periods of time.Must have experience in weekly forecasting of production schedules, ordering, organizing and executing multiple large banquets and offsite events simultaneously for a high volume hotel, club, or catering companyMust have leadership skills in order to provide coaching and counseling to team membersMust be able to utilize computer systemsMust have ability to create alignment, unified thinking and common purpose among team membersMust have prior experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners and hors d'oeuvres receptions.Must be able to work schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidaysPhysical Demands & Working ConditionsThis job requires minimal visual requirements. Able to distinguish unlike items, detect motion, and distinguish color.This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc.This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery).This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices).This job regularly requires verbal communication of detailed information to others either by phone or in person.Must be able to speak and read the English language.Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion).The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation.The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level.The position is subject to both environmental conditions. Activities occur inside and outside.The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes.While performing the duties of this job, the employee is required to:Reaching Forward Constant (>67%)Climbing Stairs Frequent (34-66%) (ft maximum height)Lifting Constant (>67%) (50lbs maximum weight)Reaching Overhead Constant (>67%)Finger Dexterity Constant (>67%)Hand/Eye Coordination Constant (>67%)Stooping Frequent (34-66%)Bending Frequent (34-66%)Sitting Occasional (Standing Constant (>67%)Walking Constant (>67%)Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.Hershey Entertainment & Resorts is an Equal Opportunity Employer
Upscale, reputable and solid restaurant group
Walnut Creek, CA, USA
Solid and reputable events and catering group is looking for a raising star in catering and event sales. Come and learn from the very best in the industry. If you are self-motivated, energetic, detail-oriented, goal driven, ambitious and you are comfortable in an upscale, traditional and elegant atmosphere, please apply to this job. Some experience selling events from weddings to corporate meetings is required as well as wearing a uniform.Under the direction of the Catering Sales Director, the Sales Associate is primarily responsible for creating client leads, promoting sales, working with clients to create events and is committed to the employer in negotiating prices, services and event packages to maximize overall profitability and enhance the client experience. The job requires the ability to think independently and exercise business and sales judgment and discretion over matters that directly affect and drive the business.Schedule:Must be available to work between the hours of 8 AM to 7 PM as well as some weekends and holidays, schedule varies from week to week based on confirmed special events at our many venues. After hours may also be needed, and office hours will be adjusted to reflect the additional after-hours schedule. Because of client events, two consecutive days off are not always available so schedule of days off may be broken; example: Sunday/Friday off, working Monday-Thursday, Saturday. The schedule is done on a monthly basis by the Director. The Catering Sales Associate's responsibilities include:Catering Sales (70%):Preparing proposals for clients Negotiating the terms of an event proposal with the client, including accessing client's needs and budget, accessing the profitability of a proposal, implementing existing initiatives to drive sales and the business;Responding to inquiries for all catering business, which also requires tours of various facilities and available spaces; Planning menus in consultation with chefs and client;Ensuring impeccable execution of all contracted catering in a timely, complete, delicious and courteous manner;Ensuring correct invoicing and payment of catering jobs;Ensuring client satisfaction through the smooth execution of all assigned catering events;Implementing new marketing strategies;Promoting salesEvent Management (15%)Ensure staff comply with Scott's employee handbook including Scott's standards and values;Effectively supervise the complete catering cycle, ensuring prompt and efficient service of delicious menusEnsure that all necessary equipment is brought to siteDevelop and distribute catering event orders according to established guidelines for setting up events, serving clients, cleaning up sites, following Alcohol Beverage Control laws and regulationsMenu, food preparation & hygiene (10%):Monitoring the quality of the product and service provided;Knowledgeable of trends and developments in the catering industry such as menus, consumer tastes and management issues;Monitoring legal requirements in the industry; ensuring health and safety regulations are strictly observed;Designing presentation of meals to be attractive and appetizing.Financial (5%):Keeping organized financial and administrative records;Ensure timely payments to catering vendors, in consultation with the Director Requirements If you need an accommodation in order to perform any of the tasks above, please explain in your offer letter.Desired Skills and ExperienceMust represent Scott's Standards and Values Experience within the food service industry including creating sales, contract negotiationWorking knowledge of catering operationsKnowledge and proficiency in Microsoft OfficeAbility to manage multiple projects simultaneously in a fast paced, rapidly changing environmentMust be organized; self-motivated; proactive; able to problem solveProfessional demeanor; excellent communication skills, both written and oralStrong Team PlayerCar required to be able to meet clients off-siteCollege degree preferredExperience in cold callingBy applying to this position I attest that I have read and understood the working conditions and specific requirements for this job and I attest that I can perform all the task mentioned above with or without an accommodation.
Jan 18, 2020
Full time
Solid and reputable events and catering group is looking for a raising star in catering and event sales. Come and learn from the very best in the industry. If you are self-motivated, energetic, detail-oriented, goal driven, ambitious and you are comfortable in an upscale, traditional and elegant atmosphere, please apply to this job. Some experience selling events from weddings to corporate meetings is required as well as wearing a uniform.Under the direction of the Catering Sales Director, the Sales Associate is primarily responsible for creating client leads, promoting sales, working with clients to create events and is committed to the employer in negotiating prices, services and event packages to maximize overall profitability and enhance the client experience. The job requires the ability to think independently and exercise business and sales judgment and discretion over matters that directly affect and drive the business.Schedule:Must be available to work between the hours of 8 AM to 7 PM as well as some weekends and holidays, schedule varies from week to week based on confirmed special events at our many venues. After hours may also be needed, and office hours will be adjusted to reflect the additional after-hours schedule. Because of client events, two consecutive days off are not always available so schedule of days off may be broken; example: Sunday/Friday off, working Monday-Thursday, Saturday. The schedule is done on a monthly basis by the Director. The Catering Sales Associate's responsibilities include:Catering Sales (70%):Preparing proposals for clients Negotiating the terms of an event proposal with the client, including accessing client's needs and budget, accessing the profitability of a proposal, implementing existing initiatives to drive sales and the business;Responding to inquiries for all catering business, which also requires tours of various facilities and available spaces; Planning menus in consultation with chefs and client;Ensuring impeccable execution of all contracted catering in a timely, complete, delicious and courteous manner;Ensuring correct invoicing and payment of catering jobs;Ensuring client satisfaction through the smooth execution of all assigned catering events;Implementing new marketing strategies;Promoting salesEvent Management (15%)Ensure staff comply with Scott's employee handbook including Scott's standards and values;Effectively supervise the complete catering cycle, ensuring prompt and efficient service of delicious menusEnsure that all necessary equipment is brought to siteDevelop and distribute catering event orders according to established guidelines for setting up events, serving clients, cleaning up sites, following Alcohol Beverage Control laws and regulationsMenu, food preparation & hygiene (10%):Monitoring the quality of the product and service provided;Knowledgeable of trends and developments in the catering industry such as menus, consumer tastes and management issues;Monitoring legal requirements in the industry; ensuring health and safety regulations are strictly observed;Designing presentation of meals to be attractive and appetizing.Financial (5%):Keeping organized financial and administrative records;Ensure timely payments to catering vendors, in consultation with the Director Requirements If you need an accommodation in order to perform any of the tasks above, please explain in your offer letter.Desired Skills and ExperienceMust represent Scott's Standards and Values Experience within the food service industry including creating sales, contract negotiationWorking knowledge of catering operationsKnowledge and proficiency in Microsoft OfficeAbility to manage multiple projects simultaneously in a fast paced, rapidly changing environmentMust be organized; self-motivated; proactive; able to problem solveProfessional demeanor; excellent communication skills, both written and oralStrong Team PlayerCar required to be able to meet clients off-siteCollege degree preferredExperience in cold callingBy applying to this position I attest that I have read and understood the working conditions and specific requirements for this job and I attest that I can perform all the task mentioned above with or without an accommodation.
Sodexo Quality of Life ServicesOther Details Job Overview: The Sr. Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: May prepare food and serve customers at an a la carte station. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Provides the highest quality of service to customers at all times. Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques. Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. May assist with the supervision of kitchen personnel. Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets. Serves as a lead cook guiding and assisting in the training of less experienced cooks. Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers. Advanced knife skills required. May have oversight over the production staff and assign tasks. May use production software to enter pre- and post-production data software. May take inventory, and/or enter inventory into the production. May perform other duties and responsibilities as assigned. Job Qualifications: Experience/Knowledge: High School diploma, GED or equivalent. 4 or more years of related work experience. Knowledge of basic operation of equipment and cash-handling procedures preferred. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Requires complete knowledge of kitchen equipment. Must be able to read and follow a recipe unsupervised Involved with the more complex requirements of the position. Applies advanced cooking skills. Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position. Substantial working knowledge of food preparation. License/Qualifications Certifications: None. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud.
Jan 18, 2020
Full time
Sodexo Quality of Life ServicesOther Details Job Overview: The Sr. Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: May prepare food and serve customers at an a la carte station. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Provides the highest quality of service to customers at all times. Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques. Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. May assist with the supervision of kitchen personnel. Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets. Serves as a lead cook guiding and assisting in the training of less experienced cooks. Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers. Advanced knife skills required. May have oversight over the production staff and assign tasks. May use production software to enter pre- and post-production data software. May take inventory, and/or enter inventory into the production. May perform other duties and responsibilities as assigned. Job Qualifications: Experience/Knowledge: High School diploma, GED or equivalent. 4 or more years of related work experience. Knowledge of basic operation of equipment and cash-handling procedures preferred. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Requires complete knowledge of kitchen equipment. Must be able to read and follow a recipe unsupervised Involved with the more complex requirements of the position. Applies advanced cooking skills. Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position. Substantial working knowledge of food preparation. License/Qualifications Certifications: None. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud.
Posting Date Jan 17, 2020 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Savannah Plant Riverside District, 300 West River Street, Savannah, Georgia, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? No Position Type Non-Management/Hourly Start Your Journey With Us Thank you for your interest in this position. It is a job opportunity with one of Marriott International's franchisees. Please Apply Online at Additional Information: This hotel is owned and operated by an independent franchisee, Kessler Enterprise, Inc. IV. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International. Job Summary JW Marriott Savannah offers a work experience unlike any other-where pursuing your passion is not only welcomed, it's actively encouraged. We're seeking over 700 new associates (aka Grand Performers) to fill positions in entertainment, hospitality and other specialty services at Plant Riverside District. As a Grand Performer, you will have access to ELITE Benefits/Perks such as: Hotel Stay and Food/Beverage discounts at Marriott Hotels Worldwide for you and your family/friends Free Employee Meals! * We are all friends here! Refer your friends and get a Bonus up to $2000 if they are hired! * 20% Discount at all Kessler restaurants, Art Galleries, and Spas * Start early with your Retirement Plan! 401K match up to 6% - goes into effect after 3 months * Health Insurance Plans as low as $24/week! * Stay Healthy! Kessler Wellness Challenge - promotes healthy lifestyle with discounts at gyms and giveaways * We care about your Fur Babies too! We provide discounted Pet Insurance! * After your 1st year, you can accrue on average of 20 days of Paid Time Off (PTO) * We will offer 1.5 times the base rate/hour when you work any of the 7 observed holidays throughout the year! * " Tickets at Work" discounts, special access to theme parks and more! * Recognition Program with amazing prizes! * Tuition Reimbursement and Professional Certification Assistance * Company paid Basic Life Insurance $10,000 * This position is expected to start 1/2 month prior to opening date* The overall objective and purpose of a Banquet Captain is to coordinate and supervise all aspects of service relating to banquet functions as assigned by El Monte Sagrado. The Banquet Captain will ensure all standards are followed in order to provide the highest levels of service to our guests. Responsible for the safe and appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Supervisory Responsibilities: * Banquet Servers * Banquet Utility Knowledge / Skills / Abilities (KSA's) & Competencies: * Knowledge of banquet service standards * Knowledge of how to read and execute banquet event orders * Strong written, verbal, and interpersonal skills. * Ability to lift and carry up to 40 pounds * Ability to inspire and lead teams to provide intuitive service per the Kessler Collection standards Essential Duties / Responsibilities / Tasks: Primary duties, responsibilities, and tasks include, but are not limited to the following: Provide leadership and direction to the banquet team, ensuring that all banquet events are properly executed per the BEO and SOPs. Work collaboratively with the Food and Beverage Director, Supervisors, Executive Chef, Catering Sales Manager, and Event Services Manager to properly execute a banquet function. * Oversee the set up and tear down of banquet events. * Thoroughly inspect the function set up prior to the event to ensure specifications have been executed. * Requisition supplies such as glassware, china and silverware. * Assist the F&B Director in hiring Banquet Grand Performers. * Ensure compliance with local, state, and federal labor laws, including scheduling meal and rest breaks. * Train banquet staff on proper set up and service, using Kessler Collection SOPs. * Attend BEO meetings, internal pre and post con meetings. * Attend all company mandated meetings. * All other duties as assigned, planned or un-planned. Work Environment/Conditions: Overtime is frequently required with or without notice. Schedules may vary from week to week based on business demands. Qualifications: Education / Certifications / Work/Industry Experience: Minimum 1-year Banquet service experience in hospitality industry - required; experience in 4 diamond hotel or equivalent preferred TIPS training/Alcohol Server Safety certification - required * This company is an equal opportunity employer. frnch1
Jan 18, 2020
Full time
Posting Date Jan 17, 2020 Job Number Job Category Food and Beverage & Culinary Location JW Marriott Savannah Plant Riverside District, 300 West River Street, Savannah, Georgia, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Relocation? No Position Type Non-Management/Hourly Start Your Journey With Us Thank you for your interest in this position. It is a job opportunity with one of Marriott International's franchisees. Please Apply Online at Additional Information: This hotel is owned and operated by an independent franchisee, Kessler Enterprise, Inc. IV. The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International. Job Summary JW Marriott Savannah offers a work experience unlike any other-where pursuing your passion is not only welcomed, it's actively encouraged. We're seeking over 700 new associates (aka Grand Performers) to fill positions in entertainment, hospitality and other specialty services at Plant Riverside District. As a Grand Performer, you will have access to ELITE Benefits/Perks such as: Hotel Stay and Food/Beverage discounts at Marriott Hotels Worldwide for you and your family/friends Free Employee Meals! * We are all friends here! Refer your friends and get a Bonus up to $2000 if they are hired! * 20% Discount at all Kessler restaurants, Art Galleries, and Spas * Start early with your Retirement Plan! 401K match up to 6% - goes into effect after 3 months * Health Insurance Plans as low as $24/week! * Stay Healthy! Kessler Wellness Challenge - promotes healthy lifestyle with discounts at gyms and giveaways * We care about your Fur Babies too! We provide discounted Pet Insurance! * After your 1st year, you can accrue on average of 20 days of Paid Time Off (PTO) * We will offer 1.5 times the base rate/hour when you work any of the 7 observed holidays throughout the year! * " Tickets at Work" discounts, special access to theme parks and more! * Recognition Program with amazing prizes! * Tuition Reimbursement and Professional Certification Assistance * Company paid Basic Life Insurance $10,000 * This position is expected to start 1/2 month prior to opening date* The overall objective and purpose of a Banquet Captain is to coordinate and supervise all aspects of service relating to banquet functions as assigned by El Monte Sagrado. The Banquet Captain will ensure all standards are followed in order to provide the highest levels of service to our guests. Responsible for the safe and appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Supervisory Responsibilities: * Banquet Servers * Banquet Utility Knowledge / Skills / Abilities (KSA's) & Competencies: * Knowledge of banquet service standards * Knowledge of how to read and execute banquet event orders * Strong written, verbal, and interpersonal skills. * Ability to lift and carry up to 40 pounds * Ability to inspire and lead teams to provide intuitive service per the Kessler Collection standards Essential Duties / Responsibilities / Tasks: Primary duties, responsibilities, and tasks include, but are not limited to the following: Provide leadership and direction to the banquet team, ensuring that all banquet events are properly executed per the BEO and SOPs. Work collaboratively with the Food and Beverage Director, Supervisors, Executive Chef, Catering Sales Manager, and Event Services Manager to properly execute a banquet function. * Oversee the set up and tear down of banquet events. * Thoroughly inspect the function set up prior to the event to ensure specifications have been executed. * Requisition supplies such as glassware, china and silverware. * Assist the F&B Director in hiring Banquet Grand Performers. * Ensure compliance with local, state, and federal labor laws, including scheduling meal and rest breaks. * Train banquet staff on proper set up and service, using Kessler Collection SOPs. * Attend BEO meetings, internal pre and post con meetings. * Attend all company mandated meetings. * All other duties as assigned, planned or un-planned. Work Environment/Conditions: Overtime is frequently required with or without notice. Schedules may vary from week to week based on business demands. Qualifications: Education / Certifications / Work/Industry Experience: Minimum 1-year Banquet service experience in hospitality industry - required; experience in 4 diamond hotel or equivalent preferred TIPS training/Alcohol Server Safety certification - required * This company is an equal opportunity employer. frnch1
Now you can indulge your passion for cooking as well as capitalizing on your management and leadership ability! Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, , and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies. We are currently seeking a Chef-Manager. You will be responsible for culinary scratch cooking, catering, and food production. 60% of your time will be focused on cooking, while 40% will be focused on office work. 100% of that time is focused on taking care of our customers and delivering fresh food. Additionally, you will be responsible for Profit and Loss management. As our Chef-Manager, you will hire, train and teach employees -new and existing- specific kitchen procedures and job functions. You will also manage all kitchen staff and their schedule to ensure complete coverage. This is a Monday-Friday position with daytime hours. Additional responsibilities include: Ensuring kitchen opening and closing procedures, food preparation and cleaning schedules are followedEnsuring that all meals are correctly prepared and are within acceptable time limits; verifying that all meals meet quality standardsHandling ordering, receiving, storing and inventory control of all perishable products following specific procedures; controlling waste and effectively managing cost and gross profit marginsMaintaining a clean, healthy, and safe kitchen environment; establishing monthly food and labor cost goals; conducting cost control analysisDeveloping standardized recipes, menu revisions, and calculating recipe and menu costs Our Chef-Manager will be in charge of a staff of 2 to 10 people and have 3 years of previous experience in a similar position. Come be a part of our team and enjoy the art and business of cooking! Apply today! Additional requirements include: Must have ServSafe certificationMust have qualified cooking experienceMust have food cost knowledgeAbility to function in a fast paced environmentCatering experience, a plusEOE/AA
Jan 18, 2020
Full time
Now you can indulge your passion for cooking as well as capitalizing on your management and leadership ability! Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, , and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies. We are currently seeking a Chef-Manager. You will be responsible for culinary scratch cooking, catering, and food production. 60% of your time will be focused on cooking, while 40% will be focused on office work. 100% of that time is focused on taking care of our customers and delivering fresh food. Additionally, you will be responsible for Profit and Loss management. As our Chef-Manager, you will hire, train and teach employees -new and existing- specific kitchen procedures and job functions. You will also manage all kitchen staff and their schedule to ensure complete coverage. This is a Monday-Friday position with daytime hours. Additional responsibilities include: Ensuring kitchen opening and closing procedures, food preparation and cleaning schedules are followedEnsuring that all meals are correctly prepared and are within acceptable time limits; verifying that all meals meet quality standardsHandling ordering, receiving, storing and inventory control of all perishable products following specific procedures; controlling waste and effectively managing cost and gross profit marginsMaintaining a clean, healthy, and safe kitchen environment; establishing monthly food and labor cost goals; conducting cost control analysisDeveloping standardized recipes, menu revisions, and calculating recipe and menu costs Our Chef-Manager will be in charge of a staff of 2 to 10 people and have 3 years of previous experience in a similar position. Come be a part of our team and enjoy the art and business of cooking! Apply today! Additional requirements include: Must have ServSafe certificationMust have qualified cooking experienceMust have food cost knowledgeAbility to function in a fast paced environmentCatering experience, a plusEOE/AA
Sodexo at the Chicago Botanic Garden is hiring 2-3 experienced cook's for high-end, fine dining, catering preparation and execution!! Full Time is preferred $15-$18 based on experience, but part-time will be considered. Potential for overtime hours in the summer months. Must have strong cooking techniques, knife skills, and plating techniques. This is an opportunity with space to grow in the organization. We are at 1000 Lake Cook Road in Glencoe, one mile west of the Braeside Metra station. We are also convenient to many PACE bus routes such as the 113. Hours range from morning or evening shifts between7am -930pm. Earn great $$$ in a fun and beautiful environment!!! Flexible work schedules and opportunity for advancement. Apply online or email [Click Here to Email Your Resum] to set up an interview. Full or Part Time - Great Money - Benefits - Work Life Balance - Fine Dining High-End- Special Events - Hospitality - Catering Other Details Job Overview: The Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: Prepares and cooks to order foods that may require short preparation time. May prepare food and serve customers at an a la carte and may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions. Provides the highest quality of service to customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. May produce some batch goods using basic cooking techniques. May perform other duties and responsibilities as assigned. Job Qualifications: Experience/Knowledge: High School diploma, GED or equivalent. 0 to 2 years of related work experience. Knowledge of basic operation of equipment and cash-handling procedures preferred. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Good working knowledge of food preparation. Requires familiarity of kitchen equipment. Must be able to read and follow a recipe unsupervised License/Qualifications Certifications: None. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud.
Jan 18, 2020
Full time
Sodexo at the Chicago Botanic Garden is hiring 2-3 experienced cook's for high-end, fine dining, catering preparation and execution!! Full Time is preferred $15-$18 based on experience, but part-time will be considered. Potential for overtime hours in the summer months. Must have strong cooking techniques, knife skills, and plating techniques. This is an opportunity with space to grow in the organization. We are at 1000 Lake Cook Road in Glencoe, one mile west of the Braeside Metra station. We are also convenient to many PACE bus routes such as the 113. Hours range from morning or evening shifts between7am -930pm. Earn great $$$ in a fun and beautiful environment!!! Flexible work schedules and opportunity for advancement. Apply online or email [Click Here to Email Your Resum] to set up an interview. Full or Part Time - Great Money - Benefits - Work Life Balance - Fine Dining High-End- Special Events - Hospitality - Catering Other Details Job Overview: The Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: Prepares and cooks to order foods that may require short preparation time. May prepare food and serve customers at an a la carte and may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions. Provides the highest quality of service to customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. May produce some batch goods using basic cooking techniques. May perform other duties and responsibilities as assigned. Job Qualifications: Experience/Knowledge: High School diploma, GED or equivalent. 0 to 2 years of related work experience. Knowledge of basic operation of equipment and cash-handling procedures preferred. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Good working knowledge of food preparation. Requires familiarity of kitchen equipment. Must be able to read and follow a recipe unsupervised License/Qualifications Certifications: None. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud.
Sorrel River Ranch Resort & Spa
Moab, UT 84532, USA
Our 166 acre, 56 key boutique luxury ranch resort and spa is seeking a qualified Director of Front Office & Guest Services. Job Summary Resort Overview Set amongst the most spectacular scenery near Utah's famous arches and red rock mountains, Sorrel River Ranch Resort & Spa is a 166-acre riverside ranch located 20 miles outside of Moab, Utah. As southeastern Utah's premiere luxury ranch resort Sorrel River Ranch Resort and Spa elevates the standard of luxury lodging by offering our guests unparalleled service and experiences with authentic Western hospitality and a genuine commitment for responsible land stewardship. Scope of Position To plan, organize, direct, staff and operate a profitable food and beverage operation while creating a destination a world class Food and Beverage department. Achieving this through controlling all available resources and maintained budgets, while maximizing quality of food and service. DUTIES AND RESPONSIBILITIES: Manage purchasing, preparation and presentation of all food outlets in resort. Works with General Manager and Owner to achieve outlined service standards by coaching front of house and back of house managers and service staff. Maintain highest quality food with emphasis on creativity and utilizing the Farm to Table concept. Maintain high morale in kitchen and restaurant and all food and beverage staff. Prepares and approves all menus. Oversee Chief Steward and maintains direct line of communication to ensure clean kitchen. Oversee all front of house restaurants and catering managers to ensure quality of service and beverage program. Post and enforce weekly Standards for kitchen, restaurant, catering bars. Perform daily STAFF line-up to discuss these standards. 7.00 AM & 3.00 PM at a minimum. Work closely with farmers and local vendors to locate products that are new and unique to the hotel. Oversee and Coordinate banquet functions with catering department, Chef and captain. Consistently reviews and monitors all menus and presentations to ensure that the resort is a leader in the industry. Page 1 of 2 Develops and approves all portion specifications, recipes, and presentation. Supervises stewarding and directs the department to achieve optimal cleanliness and profitability as well as big four inventory on a quarterly basis. Selects and trains all staff according to resort standards and policies. Reviews and help create all beverage programs for the resort. Attends all departmental and operational meetings. Conducts routine kitchen and front of house restaurant meetings with Sous Chef staff and general staff. Prepare equipment work orders and coordinate completion time with engineering department. Oversees the wine list and all inventories. Responsible for monthly food and beverage inventories and the proper reporting to GM and FC on a monthly basis. Approve all product requisitions for each area. Maintains good working relationship with all departmental managers and assists where needed. Performs all evaluations for Food and Beverage personnel, specifically managers, while teaching the managers the review process for line staff. Consistently focuses on the creation of new dishes to enhance guest satisfaction as well as ensure an atmosphere of high learning and motivation for all staff. Develop each employee cleanliness and sanitary responsibilities in their work environment. Financial responsibilities Manage a cost effective kitchen while keeping to the set standards SRR. Record and report schedules and sign sheet for payroll on a constant and economically prudent nature. Understand all aspects related to the operational equipment and capital expenses that will be occurred in the kitchens area. Mission Statement Our guests come to Sorrel River Ranch to luxuriate in the western world of heroes, mesas and vistas. The guest is on a luxury quest, and our mission is to assist in every means possible to make their stay unforgettable, peaceful and above all exceed their expectations through outstanding service, attention to detail, personalization of the guest experience and maintaining high quality standards. We say yes to every guest! If you have a passion for hospitality and love to make travelers happy, we invite you to submit your resume to . We thank all applicants; however, only those selected for an interview will be contacted. Applicants who do not already have legal permission to work in the United States will not be considered. Sorrel River Ranch Resort & Spa is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V.
Jan 18, 2020
Full time
Our 166 acre, 56 key boutique luxury ranch resort and spa is seeking a qualified Director of Front Office & Guest Services. Job Summary Resort Overview Set amongst the most spectacular scenery near Utah's famous arches and red rock mountains, Sorrel River Ranch Resort & Spa is a 166-acre riverside ranch located 20 miles outside of Moab, Utah. As southeastern Utah's premiere luxury ranch resort Sorrel River Ranch Resort and Spa elevates the standard of luxury lodging by offering our guests unparalleled service and experiences with authentic Western hospitality and a genuine commitment for responsible land stewardship. Scope of Position To plan, organize, direct, staff and operate a profitable food and beverage operation while creating a destination a world class Food and Beverage department. Achieving this through controlling all available resources and maintained budgets, while maximizing quality of food and service. DUTIES AND RESPONSIBILITIES: Manage purchasing, preparation and presentation of all food outlets in resort. Works with General Manager and Owner to achieve outlined service standards by coaching front of house and back of house managers and service staff. Maintain highest quality food with emphasis on creativity and utilizing the Farm to Table concept. Maintain high morale in kitchen and restaurant and all food and beverage staff. Prepares and approves all menus. Oversee Chief Steward and maintains direct line of communication to ensure clean kitchen. Oversee all front of house restaurants and catering managers to ensure quality of service and beverage program. Post and enforce weekly Standards for kitchen, restaurant, catering bars. Perform daily STAFF line-up to discuss these standards. 7.00 AM & 3.00 PM at a minimum. Work closely with farmers and local vendors to locate products that are new and unique to the hotel. Oversee and Coordinate banquet functions with catering department, Chef and captain. Consistently reviews and monitors all menus and presentations to ensure that the resort is a leader in the industry. Page 1 of 2 Develops and approves all portion specifications, recipes, and presentation. Supervises stewarding and directs the department to achieve optimal cleanliness and profitability as well as big four inventory on a quarterly basis. Selects and trains all staff according to resort standards and policies. Reviews and help create all beverage programs for the resort. Attends all departmental and operational meetings. Conducts routine kitchen and front of house restaurant meetings with Sous Chef staff and general staff. Prepare equipment work orders and coordinate completion time with engineering department. Oversees the wine list and all inventories. Responsible for monthly food and beverage inventories and the proper reporting to GM and FC on a monthly basis. Approve all product requisitions for each area. Maintains good working relationship with all departmental managers and assists where needed. Performs all evaluations for Food and Beverage personnel, specifically managers, while teaching the managers the review process for line staff. Consistently focuses on the creation of new dishes to enhance guest satisfaction as well as ensure an atmosphere of high learning and motivation for all staff. Develop each employee cleanliness and sanitary responsibilities in their work environment. Financial responsibilities Manage a cost effective kitchen while keeping to the set standards SRR. Record and report schedules and sign sheet for payroll on a constant and economically prudent nature. Understand all aspects related to the operational equipment and capital expenses that will be occurred in the kitchens area. Mission Statement Our guests come to Sorrel River Ranch to luxuriate in the western world of heroes, mesas and vistas. The guest is on a luxury quest, and our mission is to assist in every means possible to make their stay unforgettable, peaceful and above all exceed their expectations through outstanding service, attention to detail, personalization of the guest experience and maintaining high quality standards. We say yes to every guest! If you have a passion for hospitality and love to make travelers happy, we invite you to submit your resume to . We thank all applicants; however, only those selected for an interview will be contacted. Applicants who do not already have legal permission to work in the United States will not be considered. Sorrel River Ranch Resort & Spa is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V.
OVERVIEW The Catering Sales Representative will be responsible for growing sales and managing accounts for our client. The role calls for building relationships and closing business with companies all around the DMV area in order to hit monthly sales quota and contribute to the overall revenue of the sales team. GENERAL DUTIES New business outreach, relationship management and customer retention Cultivate new leads and opportunities to grow sales and meet quota Responsible for achieving goals related to sales growth in designated territory Build brand recognition and credibility Customer-centric selling approach and full service support from proposal through implementation Conduct daily calls, emails and in-person visits to prospective and current clients Provide high-touch customer service to all prospective and current clients Create proposals and enter orders with an acute attention to detail Attend caterings on a daily basis to provide onsite support with execution and ensure customer satisfaction Conduct follow-up with clients to obtain post-catering feedback Ensure order accuracy by verifying that all catering and delivery data is valid and current Daily data entry in CRM to track sales activity and goals Obtain payment information prior to caterings and ensure payments are processed accordingly Collaborate with Chef Network to create new menus and gather additional menus from chefs Collaborate with Marketing Department on promotional emails and materials Support Tech Team with creating and designing enhancements and improvements to the website Respond to inquiries and inbound leads in a timely manner Demonstrated account management experience including breaking into new accounts and growing account revenue Experience with prospecting leads, maintaining target lists and conducting high volume outbound calls, including cold calls Ability to manage multiple accounts simultaneously in a fast-paced environment Experience creating menus for various catering needs and knowledge of portioning and dietary restrictions QUALIFICATIONS 5 years of catering sales experience in high-volume sales environment CLEARANCE Full US Citizenship
Jan 18, 2020
Full time
OVERVIEW The Catering Sales Representative will be responsible for growing sales and managing accounts for our client. The role calls for building relationships and closing business with companies all around the DMV area in order to hit monthly sales quota and contribute to the overall revenue of the sales team. GENERAL DUTIES New business outreach, relationship management and customer retention Cultivate new leads and opportunities to grow sales and meet quota Responsible for achieving goals related to sales growth in designated territory Build brand recognition and credibility Customer-centric selling approach and full service support from proposal through implementation Conduct daily calls, emails and in-person visits to prospective and current clients Provide high-touch customer service to all prospective and current clients Create proposals and enter orders with an acute attention to detail Attend caterings on a daily basis to provide onsite support with execution and ensure customer satisfaction Conduct follow-up with clients to obtain post-catering feedback Ensure order accuracy by verifying that all catering and delivery data is valid and current Daily data entry in CRM to track sales activity and goals Obtain payment information prior to caterings and ensure payments are processed accordingly Collaborate with Chef Network to create new menus and gather additional menus from chefs Collaborate with Marketing Department on promotional emails and materials Support Tech Team with creating and designing enhancements and improvements to the website Respond to inquiries and inbound leads in a timely manner Demonstrated account management experience including breaking into new accounts and growing account revenue Experience with prospecting leads, maintaining target lists and conducting high volume outbound calls, including cold calls Ability to manage multiple accounts simultaneously in a fast-paced environment Experience creating menus for various catering needs and knowledge of portioning and dietary restrictions QUALIFICATIONS 5 years of catering sales experience in high-volume sales environment CLEARANCE Full US Citizenship
OVERVIEW The Catering Sales Representative will be responsible for growing sales and managing accounts for our client. The role calls for building relationships and closing business with companies all around the DMV area in order to hit monthly sales quota and contribute to the overall revenue of the sales team. GENERAL DUTIES New business outreach, relationship management and customer retention Cultivate new leads and opportunities to grow sales and meet quota Responsible for achieving goals related to sales growth in designated territory Build brand recognition and credibility Customer-centric selling approach and full service support from proposal through implementation Conduct daily calls, emails and in-person visits to prospective and current clients Provide high-touch customer service to all prospective and current clients Create proposals and enter orders with an acute attention to detail Attend caterings on a daily basis to provide onsite support with execution and ensure customer satisfaction Conduct follow-up with clients to obtain post-catering feedback Ensure order accuracy by verifying that all catering and delivery data is valid and current Daily data entry in CRM to track sales activity and goals Obtain payment information prior to caterings and ensure payments are processed accordingly Collaborate with Chef Network to create new menus and gather additional menus from chefs Collaborate with Marketing Department on promotional emails and materials Support Tech Team with creating and designing enhancements and improvements to the website Respond to inquiries and inbound leads in a timely manner Demonstrated account management experience including breaking into new accounts and growing account revenue Experience with prospecting leads, maintaining target lists and conducting high volume outbound calls, including cold calls Ability to manage multiple accounts simultaneously in a fast-paced environment Experience creating menus for various catering needs and knowledge of portioning and dietary restrictions QUALIFICATIONS 5 years of catering sales experience in high-volume sales environment CLEARANCE Full US Citizenship
Jan 18, 2020
Full time
OVERVIEW The Catering Sales Representative will be responsible for growing sales and managing accounts for our client. The role calls for building relationships and closing business with companies all around the DMV area in order to hit monthly sales quota and contribute to the overall revenue of the sales team. GENERAL DUTIES New business outreach, relationship management and customer retention Cultivate new leads and opportunities to grow sales and meet quota Responsible for achieving goals related to sales growth in designated territory Build brand recognition and credibility Customer-centric selling approach and full service support from proposal through implementation Conduct daily calls, emails and in-person visits to prospective and current clients Provide high-touch customer service to all prospective and current clients Create proposals and enter orders with an acute attention to detail Attend caterings on a daily basis to provide onsite support with execution and ensure customer satisfaction Conduct follow-up with clients to obtain post-catering feedback Ensure order accuracy by verifying that all catering and delivery data is valid and current Daily data entry in CRM to track sales activity and goals Obtain payment information prior to caterings and ensure payments are processed accordingly Collaborate with Chef Network to create new menus and gather additional menus from chefs Collaborate with Marketing Department on promotional emails and materials Support Tech Team with creating and designing enhancements and improvements to the website Respond to inquiries and inbound leads in a timely manner Demonstrated account management experience including breaking into new accounts and growing account revenue Experience with prospecting leads, maintaining target lists and conducting high volume outbound calls, including cold calls Ability to manage multiple accounts simultaneously in a fast-paced environment Experience creating menus for various catering needs and knowledge of portioning and dietary restrictions QUALIFICATIONS 5 years of catering sales experience in high-volume sales environment CLEARANCE Full US Citizenship
Now you can indulge your passion for cooking as well as capitalizing on your management and leadership ability! Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, , and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies. We are currently seeking a Chef-Manager. You will be responsible for culinary scratch cooking, catering, and food production. 60% of your time will be focused on cooking, while 40% will be focused on office work. 100% of that time is focused on taking care of our customers and delivering fresh food. Additionally, you will be responsible for Profit and Loss management. As our Chef-Manager, you will hire, train and teach employees -new and existing- specific kitchen procedures and job functions. You will also manage all kitchen staff and their schedule to ensure complete coverage. This is a M-F position with daytime hours. Additional responsibilities include: Ensuring kitchen opening and closing procedures, food preparation and cleaning schedules are followedEnsuring that all meals are correctly prepared and are within acceptable time limits; verifying that all meals meet quality standardsHandling ordering, receiving, storing and inventory control of all perishable products following specific procedures; controlling waste and effectively managing cost and gross profit marginsMaintaining a clean, healthy, and safe kitchen environment; establishing monthly food and labor cost goals; conducting cost control analysisDeveloping standardized recipes, menu revisions, and calculating recipe and menu costs Our Chef-Manager will be in charge of a staff of 2 to 10 people and have 5 years of previous experience in a similar position. Come be a part of our team and enjoy the art and business of cooking! Apply today! Additional requirements include: Must have ServSafe certificationMust have qualified cooking experienceMust have food cost knowledgeAbility to function in a fast paced environmentCatering experience, a plusEOE/AA
Jan 18, 2020
Full time
Now you can indulge your passion for cooking as well as capitalizing on your management and leadership ability! Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management, campus dining, senior dining, corporate dining and catering, , and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies. We are currently seeking a Chef-Manager. You will be responsible for culinary scratch cooking, catering, and food production. 60% of your time will be focused on cooking, while 40% will be focused on office work. 100% of that time is focused on taking care of our customers and delivering fresh food. Additionally, you will be responsible for Profit and Loss management. As our Chef-Manager, you will hire, train and teach employees -new and existing- specific kitchen procedures and job functions. You will also manage all kitchen staff and their schedule to ensure complete coverage. This is a M-F position with daytime hours. Additional responsibilities include: Ensuring kitchen opening and closing procedures, food preparation and cleaning schedules are followedEnsuring that all meals are correctly prepared and are within acceptable time limits; verifying that all meals meet quality standardsHandling ordering, receiving, storing and inventory control of all perishable products following specific procedures; controlling waste and effectively managing cost and gross profit marginsMaintaining a clean, healthy, and safe kitchen environment; establishing monthly food and labor cost goals; conducting cost control analysisDeveloping standardized recipes, menu revisions, and calculating recipe and menu costs Our Chef-Manager will be in charge of a staff of 2 to 10 people and have 5 years of previous experience in a similar position. Come be a part of our team and enjoy the art and business of cooking! Apply today! Additional requirements include: Must have ServSafe certificationMust have qualified cooking experienceMust have food cost knowledgeAbility to function in a fast paced environmentCatering experience, a plusEOE/AA
Demi Chef Job Description : The Demi Chef reports to the Sous Chef and Executive Chef and will assist the Sous Chef with staff supervision, quality control and attaining profitability and revenue goals in both the a la carte and banquet/event operations. The position requires strong leadership skills and will supervise staff members in the absence of the Sous Chef. Other duties will include coordinating with management on development of daily specials, providing direction for line staff, scheduling and performance management, working with culinary externa and apprentices, and general operation support. Benefits: Performance Based Incentives Medical Expense & Dependent Care Reimbursement Plan Paid Vacation Competitive Pay and Life Insurance Qualifications: Minimum of 3 years of related culinary experience in a full-service restaurant, a fine dining or luxury hotel/resort setting preferred. High School diploma. A two-ear culinary degree, additional training, and/or industry certifications are strongly preferred. Experience in inventory/cost controls, food purchasing, fiscal planning and knowledge of profit and loss reporting Excellent communication and interpersonal skills Proactive member of the culinary team, take initiative and exhibit an exceptional level of professionalism and good judgement to anticipate, address, and troubleshoot issues where needed Exposure to managing banquet and/or catering service a plus
Jan 18, 2020
Full time
Demi Chef Job Description : The Demi Chef reports to the Sous Chef and Executive Chef and will assist the Sous Chef with staff supervision, quality control and attaining profitability and revenue goals in both the a la carte and banquet/event operations. The position requires strong leadership skills and will supervise staff members in the absence of the Sous Chef. Other duties will include coordinating with management on development of daily specials, providing direction for line staff, scheduling and performance management, working with culinary externa and apprentices, and general operation support. Benefits: Performance Based Incentives Medical Expense & Dependent Care Reimbursement Plan Paid Vacation Competitive Pay and Life Insurance Qualifications: Minimum of 3 years of related culinary experience in a full-service restaurant, a fine dining or luxury hotel/resort setting preferred. High School diploma. A two-ear culinary degree, additional training, and/or industry certifications are strongly preferred. Experience in inventory/cost controls, food purchasing, fiscal planning and knowledge of profit and loss reporting Excellent communication and interpersonal skills Proactive member of the culinary team, take initiative and exhibit an exceptional level of professionalism and good judgement to anticipate, address, and troubleshoot issues where needed Exposure to managing banquet and/or catering service a plus
Are you a "foodie" looking for an opportunity to expand your culinary career? Sodexo is seeking a Chef Manager/Sous Cheffor Channing House, an upscale continuing care community in Palo Alto, California. This position will be the second in command in the kitchen, responsible for assisting the Executive Chef with food production for resident dining, and catering. Looking for individuals with strong leadership and culinary skills.The successful candidate will:implement and standardize all culinary systems and procedures: Catering, Retail menus, LTOS, STG, Mindful, garnishing, panning charts, production, puree standardization, food management systems sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark;be responsible for Food and Physical Safety and annual training for all hourly associates;improve and standardize catering and banquet services, create menus based on client needs;implement innovative and fresh ideas in retail, and catering ; and/orcreate interpersonal relationships with th rsidents on campus.Is this opportunity right for you? We are looking for candidates who have:a strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;previous experience working in a high-volume facility;high end catering and dining experience and a passion for culinary arts;the ability to successfully lead, develop and train a team;Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits Learn more about Channing House at more about Sodexos Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs.Working for Sodexo:At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, youll enjoy an improved quality of life thats unique in the hospitality industry.Responsible for the day to day execution of the menus & culinary deliverables. May be responsible for smaller units within a multi-location.Key Duties- Executes the culinary function.- Customer & Client satisfaction.- Handles administrative functions.Basic Education Requirement -High School Diploma or GED or equivalent Basic Management Experience - 1 yearSodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Jan 18, 2020
Full time
Are you a "foodie" looking for an opportunity to expand your culinary career? Sodexo is seeking a Chef Manager/Sous Cheffor Channing House, an upscale continuing care community in Palo Alto, California. This position will be the second in command in the kitchen, responsible for assisting the Executive Chef with food production for resident dining, and catering. Looking for individuals with strong leadership and culinary skills.The successful candidate will:implement and standardize all culinary systems and procedures: Catering, Retail menus, LTOS, STG, Mindful, garnishing, panning charts, production, puree standardization, food management systems sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark;be responsible for Food and Physical Safety and annual training for all hourly associates;improve and standardize catering and banquet services, create menus based on client needs;implement innovative and fresh ideas in retail, and catering ; and/orcreate interpersonal relationships with th rsidents on campus.Is this opportunity right for you? We are looking for candidates who have:a strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;previous experience working in a high-volume facility;high end catering and dining experience and a passion for culinary arts;the ability to successfully lead, develop and train a team;Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits Learn more about Channing House at more about Sodexos Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs.Working for Sodexo:At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, youll enjoy an improved quality of life thats unique in the hospitality industry.Responsible for the day to day execution of the menus & culinary deliverables. May be responsible for smaller units within a multi-location.Key Duties- Executes the culinary function.- Customer & Client satisfaction.- Handles administrative functions.Basic Education Requirement -High School Diploma or GED or equivalent Basic Management Experience - 1 yearSodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Department RESIDENTIAL PROGRAMS & SERV (BA-RPAS-IUBLA) Job Summary This is a lead position overseeing the daily retail operations of a retail unit and performing job tasks related to the operation with a strong emphasis on safety, cash handling and customer service. Follows standards on preparation, proper serving sizes, proper food temperature, order taking, and delivery of food products in the proper media, and delivered in a timely manner. Ensures customer service standards are demonstrated on the job. Monitors and maintains facility and equipment. Daily opening and closing tasks to ensure that the unit and all equipment stays in a clean working order. Follows and enforces all brand and company cash handling standards. Oversees opening of registers and preparation of cash drawers. Assists management with cash control operations, prepares bank deposit, and ensures registers have adequate cash for operations. Monitors and assists with auditing of individual registers. Assists with supervision and training of cashiers. Serves as informational resource person to other staff. Handles customer problems. Maintains stock and monitors inventory levels. Places orders and processes incoming shipments to ensure the unit is properly stocked and product is in-house. Performs monthly food and physical safety audits and training. Follows through with corrective actions when safety standards are not met. Provides training, assigns duties, and explains procedures to personnel. Assists in management of special projects and events. Sets up promotions. Required Qualifications General knowledge at the high school level. Ability to effectively communicate with a wide diversity of individuals. Customer service orientation. Preferred Qualifications Three years of retail experience. One year of experience as a lead or training as a lead. Working Conditions / Demands Sitting, standing, walking, squatting, kneeling, climbing, balancing, reaching, grasping, pushing, pulling, twisting, bending, and lifting and carrying up to 50 pounds. Work Location Bloomington, Indiana Job Classification Salary Plan: SM Salary Grade: 51 FLSA: Nonexempt Job Function: Operations Posting Disclaimer This posting is scheduled to close at 11:59pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date. If you wish to include a cover letter, you may include it with your resume when uploading attachments. Equal Employment Opportunity Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment without regard to age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University's Notice of Non-Discrimination here which includes contact information.
Jan 18, 2020
Full time
Department RESIDENTIAL PROGRAMS & SERV (BA-RPAS-IUBLA) Job Summary This is a lead position overseeing the daily retail operations of a retail unit and performing job tasks related to the operation with a strong emphasis on safety, cash handling and customer service. Follows standards on preparation, proper serving sizes, proper food temperature, order taking, and delivery of food products in the proper media, and delivered in a timely manner. Ensures customer service standards are demonstrated on the job. Monitors and maintains facility and equipment. Daily opening and closing tasks to ensure that the unit and all equipment stays in a clean working order. Follows and enforces all brand and company cash handling standards. Oversees opening of registers and preparation of cash drawers. Assists management with cash control operations, prepares bank deposit, and ensures registers have adequate cash for operations. Monitors and assists with auditing of individual registers. Assists with supervision and training of cashiers. Serves as informational resource person to other staff. Handles customer problems. Maintains stock and monitors inventory levels. Places orders and processes incoming shipments to ensure the unit is properly stocked and product is in-house. Performs monthly food and physical safety audits and training. Follows through with corrective actions when safety standards are not met. Provides training, assigns duties, and explains procedures to personnel. Assists in management of special projects and events. Sets up promotions. Required Qualifications General knowledge at the high school level. Ability to effectively communicate with a wide diversity of individuals. Customer service orientation. Preferred Qualifications Three years of retail experience. One year of experience as a lead or training as a lead. Working Conditions / Demands Sitting, standing, walking, squatting, kneeling, climbing, balancing, reaching, grasping, pushing, pulling, twisting, bending, and lifting and carrying up to 50 pounds. Work Location Bloomington, Indiana Job Classification Salary Plan: SM Salary Grade: 51 FLSA: Nonexempt Job Function: Operations Posting Disclaimer This posting is scheduled to close at 11:59pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date. If you wish to include a cover letter, you may include it with your resume when uploading attachments. Equal Employment Opportunity Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment without regard to age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University's Notice of Non-Discrimination here which includes contact information.
Department RESIDENTIAL PROGRAMS & SERV (BA-RPAS-IUBLA) Job Summary Under the supervision of the Pastry Chef, Assistant Pastry Chef, and Lead Pastry Cook, the position of Pastry Cook decorates cookies, pies, cakes, dessert bars, chocolates, and more, using recipes as deemed necessary by orders from retail, catering, online, or management. Mixes and bakes dough, batters, sauces, and more, using recipes as deemed necessary by orders from retail, catering, online, or management. Various other duties as assigned. Required Qualifications General knowledge at the high school level. Ability to acquire knowledge of basic pastry techniques. Basic understanding of sanitation and safety procedures. Ability to demonstrate clean and organized work habits. Ability to understand and follow instructions. Ability to work in a team environment and perform work in a safe and efficient manner. Ability to be flexible to work all shifts including special events. Preferred Qualifications Kitchen production experience. Working Conditions / Demands Ability to perform work that requires medium to heavy physical effort. Must be able to stand, bend, walk, carry, push, and pull frequently. Work Location Bloomington, Indiana Job Classification Salary Plan: HR Salary Grade: HR FLSA: Nonexempt Job Function: Temporary Hourly Posting Disclaimer This posting is scheduled to close at 11:59pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but it will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date. Equal Employment Opportunity Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment without regard to age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University's Notice of Non-Discrimination here which includes contact information.
Jan 17, 2020
Full time
Department RESIDENTIAL PROGRAMS & SERV (BA-RPAS-IUBLA) Job Summary Under the supervision of the Pastry Chef, Assistant Pastry Chef, and Lead Pastry Cook, the position of Pastry Cook decorates cookies, pies, cakes, dessert bars, chocolates, and more, using recipes as deemed necessary by orders from retail, catering, online, or management. Mixes and bakes dough, batters, sauces, and more, using recipes as deemed necessary by orders from retail, catering, online, or management. Various other duties as assigned. Required Qualifications General knowledge at the high school level. Ability to acquire knowledge of basic pastry techniques. Basic understanding of sanitation and safety procedures. Ability to demonstrate clean and organized work habits. Ability to understand and follow instructions. Ability to work in a team environment and perform work in a safe and efficient manner. Ability to be flexible to work all shifts including special events. Preferred Qualifications Kitchen production experience. Working Conditions / Demands Ability to perform work that requires medium to heavy physical effort. Must be able to stand, bend, walk, carry, push, and pull frequently. Work Location Bloomington, Indiana Job Classification Salary Plan: HR Salary Grade: HR FLSA: Nonexempt Job Function: Temporary Hourly Posting Disclaimer This posting is scheduled to close at 11:59pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but it will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date. Equal Employment Opportunity Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment without regard to age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University's Notice of Non-Discrimination here which includes contact information.
Woodland Retirement and Assisted Living Communitylocated inLacey, Washingtonhas an opportunity for you as aDining Services Manager. The ideal candidate is ready for a challenge and embraces the responsibility of leading a dining team and ensuring an exceptional dining experience for our seniors every day. We are looking for someone who is a creative leader and can maintain a professional dining room and kitchen; a leader to engage, motivate and drive a culture of service comparable to a 5-star dining experience for our residents. Our food is a major element of our resident satisfaction and one of the main reasons seniors choose to make Bonaventure their home. Sous chefs, Lead Cooks, as well as candidates with management experience in catering, banquet or dining room management for senior communities, hotels, resorts, etc. are encouraged to apply. What You Will Be Doing: Prepare and serve foods indicated on planned menus, using standardized portion sizes and approved substitutions. Follow standardized recipes and food production schedules. Lead with, and inspire, excellent customer service to our residents. Manage day-to-day operation of the dining room, dining and kitchen staff and department budgets. Ensure consistent quality and delicious food is served. Bonaventure Senior Living associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with exceptional service. We represent a culture of respect, gratitude and empowerment day in and day out. If you are friendly, motivated person, with a passion to service others Bonaventure Senior Living may be your perfect match. Top Reasons to Work for Bonaventure: Competitive salary Generous 401K program Medical and dental benefits Paid vacation time off Education reimbursement Flexible spending accounts Excellent team environment Company Overview: Bonaventure is a family of companies dedicated to developing and providing anexceptional senior lifestyle. Bonaventures consistent success has been based upon a simple formula: engaged and satisfied residents, happy team members and fiscally responsible growth. This formula has taken Bonaventure from the two-community company it started out as in 1999 to a portfolio of 27 architecturally refined and amenity-rich senior living communities with a focus on multi-use campuses providing retirement living assisted living and memory care. A solid sustainable growth plan allows us to continually develop and build new communities in new markets to spread the Retirement Perfected' lifestyle throughout the west. But we believe our greatest accomplishment is our resident satisfaction,with more than 9 out of 10 residents enthusiastically recommending us to their friends and family. Bonaventure Senior Living achieves one of the highest resident satisfaction ratings in the industrythrough a belief in the importance of choice, independence and fun for each resident, dedicated and well-trained staff members, branded activity and culinary programs and, above all, extraordinary service. We seek out and hire the most qualified personnel and enhance their capabilities with training and support that far exceeds industry standards.
Jan 17, 2020
Full time
Woodland Retirement and Assisted Living Communitylocated inLacey, Washingtonhas an opportunity for you as aDining Services Manager. The ideal candidate is ready for a challenge and embraces the responsibility of leading a dining team and ensuring an exceptional dining experience for our seniors every day. We are looking for someone who is a creative leader and can maintain a professional dining room and kitchen; a leader to engage, motivate and drive a culture of service comparable to a 5-star dining experience for our residents. Our food is a major element of our resident satisfaction and one of the main reasons seniors choose to make Bonaventure their home. Sous chefs, Lead Cooks, as well as candidates with management experience in catering, banquet or dining room management for senior communities, hotels, resorts, etc. are encouraged to apply. What You Will Be Doing: Prepare and serve foods indicated on planned menus, using standardized portion sizes and approved substitutions. Follow standardized recipes and food production schedules. Lead with, and inspire, excellent customer service to our residents. Manage day-to-day operation of the dining room, dining and kitchen staff and department budgets. Ensure consistent quality and delicious food is served. Bonaventure Senior Living associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with exceptional service. We represent a culture of respect, gratitude and empowerment day in and day out. If you are friendly, motivated person, with a passion to service others Bonaventure Senior Living may be your perfect match. Top Reasons to Work for Bonaventure: Competitive salary Generous 401K program Medical and dental benefits Paid vacation time off Education reimbursement Flexible spending accounts Excellent team environment Company Overview: Bonaventure is a family of companies dedicated to developing and providing anexceptional senior lifestyle. Bonaventures consistent success has been based upon a simple formula: engaged and satisfied residents, happy team members and fiscally responsible growth. This formula has taken Bonaventure from the two-community company it started out as in 1999 to a portfolio of 27 architecturally refined and amenity-rich senior living communities with a focus on multi-use campuses providing retirement living assisted living and memory care. A solid sustainable growth plan allows us to continually develop and build new communities in new markets to spread the Retirement Perfected' lifestyle throughout the west. But we believe our greatest accomplishment is our resident satisfaction,with more than 9 out of 10 residents enthusiastically recommending us to their friends and family. Bonaventure Senior Living achieves one of the highest resident satisfaction ratings in the industrythrough a belief in the importance of choice, independence and fun for each resident, dedicated and well-trained staff members, branded activity and culinary programs and, above all, extraordinary service. We seek out and hire the most qualified personnel and enhance their capabilities with training and support that far exceeds industry standards.
New starting wage: $19.01/hr Promotes the casinos high standards of guest service. Prepares all food to facilitate catering, banquet and meeting needs according to specifications while ensuring all food is appealing and appetizing to guests. Performs additional job related duties as assigned by the department manager. Requirements Education: High School Diploma or GED equivalent required Culinary training Experience & Requirements: Two years experience in line cooking for a dinner house is required Experience in grilling, broiling, sauting and steaming Must be fast and capable of working on different functions at one time and be able to coordinate cooking times with co-workers Musthave a valid Washington Statefood handlers card Additional education and or experience may substitute for the minimum requirements of thisposition Physical Requirements: Must be able to stand for longer than 8 hours The ability to lift up to 40 pounds Mobility to climb stairs on a routine basis Must be able to tolerate a smoke filled environment Additional Requirements: Must be able to pass a pre-employment drug screen Upon offer must obtain Class IIIB Gaming License ($155 - 200) Must be able to work all scheduled shifts to include day, swing, graveyard and holidays
Jan 17, 2020
Full time
New starting wage: $19.01/hr Promotes the casinos high standards of guest service. Prepares all food to facilitate catering, banquet and meeting needs according to specifications while ensuring all food is appealing and appetizing to guests. Performs additional job related duties as assigned by the department manager. Requirements Education: High School Diploma or GED equivalent required Culinary training Experience & Requirements: Two years experience in line cooking for a dinner house is required Experience in grilling, broiling, sauting and steaming Must be fast and capable of working on different functions at one time and be able to coordinate cooking times with co-workers Musthave a valid Washington Statefood handlers card Additional education and or experience may substitute for the minimum requirements of thisposition Physical Requirements: Must be able to stand for longer than 8 hours The ability to lift up to 40 pounds Mobility to climb stairs on a routine basis Must be able to tolerate a smoke filled environment Additional Requirements: Must be able to pass a pre-employment drug screen Upon offer must obtain Class IIIB Gaming License ($155 - 200) Must be able to work all scheduled shifts to include day, swing, graveyard and holidays
As our Sous Chef, you will have the opportunity to use your skills to ensure the proper planning and production of menus to meet the needs of the people we serve. In addition, you will have the opportunity to assist in the daily supervision of our kitchen and dining team to assure the highest level of quality and service are provided at all times. You will directly impact the health and wellbeing of our residents by encouraging resident choice, finding ways to meet individual preferences and promoting healthy eating choices. You will be a key member of our team to assure the efficient and effective operations of our dining venues as well as have the opportunity to plan and provide catering and special events whenever possible. We will value your input and ideas to ensure our dining experiences are delivered at the highest levels of quality and in ways that delight our customers.We will expect you to have a minimum of five years of cooking experience, preferable in a fine dining environment. We would like you to demonstrate a record of progressively higher levels of responsibility in your prior roles. We would also like you to have experience with menu creation, purchasing, cost control, and large function banquet production. Culinary education preferred however we will consider an appropriate combination of education and fine dining experience. Because you will be working in the home of our residents, we will expect you to be able to communicate, read, write and follow written and verbal instructions in English.
Jan 17, 2020
Full time
As our Sous Chef, you will have the opportunity to use your skills to ensure the proper planning and production of menus to meet the needs of the people we serve. In addition, you will have the opportunity to assist in the daily supervision of our kitchen and dining team to assure the highest level of quality and service are provided at all times. You will directly impact the health and wellbeing of our residents by encouraging resident choice, finding ways to meet individual preferences and promoting healthy eating choices. You will be a key member of our team to assure the efficient and effective operations of our dining venues as well as have the opportunity to plan and provide catering and special events whenever possible. We will value your input and ideas to ensure our dining experiences are delivered at the highest levels of quality and in ways that delight our customers.We will expect you to have a minimum of five years of cooking experience, preferable in a fine dining environment. We would like you to demonstrate a record of progressively higher levels of responsibility in your prior roles. We would also like you to have experience with menu creation, purchasing, cost control, and large function banquet production. Culinary education preferred however we will consider an appropriate combination of education and fine dining experience. Because you will be working in the home of our residents, we will expect you to be able to communicate, read, write and follow written and verbal instructions in English.
Stella Barra Pizzeria & Wine Bar - Lettuce Entertain You Restaur
Los Angeles, CA, USA
STELLA BARRA PIZZERIA & WINE BARis hiring a CATERING ASSISTANT for ourDINING ROOMteam!2YEARS OF EXPERIENCEREQUIREDArtisanal Pizzas, Market-Driven Small Plates & Seasonal Dishes Alongside a Diverse List of Italian and Domestic WinesChef Jeff Mahins handcrafted creations made with fresh ingredients from local farmers markets in a rustic, yet modern spaceCaring. Creative. Careers.Join the Lettuce Entertain You family! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth.Is this you?You take care of yourself. (Energy and stamina. Youll need both.)You care for others. (Teamwork and success. They are one and the same.)You care about guests. (Quality. The bar is high.)If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team.EOE. We participate in E-Verify / Participamos en E-VerifyResponsible for assisting the Catering Sales Manager in acquiring, maintaining and servicing catering customersEssential FunctionsAssist Catering Sales Manager in the organization of special events and catering ordersAvailable to work a variety of hours, days and shifts, including weekendsSafely and effectively use and operate all necessary tools and equipmentAbility to effectively communicate in order to perform and follow job requirements in written and spoken directionAbility to multitask calmly and effectively in a busy, stressful environmentWork in a confined, crowded space of variable noise and temperature levelsAble to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 poundsAbility to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfacesKey Responsibilities and DutiesEnsure the overall guest experience exceeds expectations and anticipate guests needsGreet guests with a warm, sincere smileUse tact and good judgement when dealing with guest challenges and respond to guest needs with patience and courtesyAssist in overseeing catered eventsAssist with special projects when required by Partners, GMs or ManagersComplete server trainingBecome proficient in servicing catering callsAnswer incoming catering calls and emails; respond or distribute to the appropriate personEmail, fax or mail collateral and materials to prospective clientsUpdate client list as property of LEYEMaintain, update and organize files, sales materials and suppliesAssist with developing and writing catering proposals and contractsAttend weekly catering meetings and communicate all pertinent information to appropriate personnelOrder and maintain party supplies, decorations and equipmentMaintain a list of preferred third party vendorsComprehend and maintain incentive programs for LEYE catering personnel and customersAccurately record and account for all items ordered, process payments, and balance all sales/receipts in compliance with restaurant policies and proceduresUnderstand and respond knowledgeably to questions about the restaurant and menuUse sales techniques to present and encourage current promotions to guestsFollow all steps of serviceUnderstand and follow the food allergy procedure and special orders/restrictionsComply with all safety and sanitation guidelines and proceduresSuccessfully complete alcohol awareness trainingFollow all rules, policies, procedures and conditions of employment, including those outlined in the Employee HandbookGet along well with others and be a team playerOther duties will be assigned as needed
Jan 17, 2020
Full time
STELLA BARRA PIZZERIA & WINE BARis hiring a CATERING ASSISTANT for ourDINING ROOMteam!2YEARS OF EXPERIENCEREQUIREDArtisanal Pizzas, Market-Driven Small Plates & Seasonal Dishes Alongside a Diverse List of Italian and Domestic WinesChef Jeff Mahins handcrafted creations made with fresh ingredients from local farmers markets in a rustic, yet modern spaceCaring. Creative. Careers.Join the Lettuce Entertain You family! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth.Is this you?You take care of yourself. (Energy and stamina. Youll need both.)You care for others. (Teamwork and success. They are one and the same.)You care about guests. (Quality. The bar is high.)If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team.EOE. We participate in E-Verify / Participamos en E-VerifyResponsible for assisting the Catering Sales Manager in acquiring, maintaining and servicing catering customersEssential FunctionsAssist Catering Sales Manager in the organization of special events and catering ordersAvailable to work a variety of hours, days and shifts, including weekendsSafely and effectively use and operate all necessary tools and equipmentAbility to effectively communicate in order to perform and follow job requirements in written and spoken directionAbility to multitask calmly and effectively in a busy, stressful environmentWork in a confined, crowded space of variable noise and temperature levelsAble to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 poundsAbility to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfacesKey Responsibilities and DutiesEnsure the overall guest experience exceeds expectations and anticipate guests needsGreet guests with a warm, sincere smileUse tact and good judgement when dealing with guest challenges and respond to guest needs with patience and courtesyAssist in overseeing catered eventsAssist with special projects when required by Partners, GMs or ManagersComplete server trainingBecome proficient in servicing catering callsAnswer incoming catering calls and emails; respond or distribute to the appropriate personEmail, fax or mail collateral and materials to prospective clientsUpdate client list as property of LEYEMaintain, update and organize files, sales materials and suppliesAssist with developing and writing catering proposals and contractsAttend weekly catering meetings and communicate all pertinent information to appropriate personnelOrder and maintain party supplies, decorations and equipmentMaintain a list of preferred third party vendorsComprehend and maintain incentive programs for LEYE catering personnel and customersAccurately record and account for all items ordered, process payments, and balance all sales/receipts in compliance with restaurant policies and proceduresUnderstand and respond knowledgeably to questions about the restaurant and menuUse sales techniques to present and encourage current promotions to guestsFollow all steps of serviceUnderstand and follow the food allergy procedure and special orders/restrictionsComply with all safety and sanitation guidelines and proceduresSuccessfully complete alcohol awareness trainingFollow all rules, policies, procedures and conditions of employment, including those outlined in the Employee HandbookGet along well with others and be a team playerOther duties will be assigned as needed
Tired of working all weekends and late each night? Wellmore of Daniel Island is now accepting applications for Full Time Cooks/Prep Cooks. Benefits include: Medical, Dental, Vision, Short Term Disability, Life Insurance, Education Reimbursement, 401k with match, & also offering flexible PTO options to increase base pay! Experience and Skills: A. Education - High school diploma or GED required. B. Direct Previous Experience - 1-2 years' experience in a similar position desired. C. Skills: - Ability to work with minimal supervision. - Must conduct all business with a professional manner and with a high level of confidentiality. D. Abilities: - Work indoors for the majority of the work day (fluorescent lights, HVAC system, solid surface flooring, normal heat and cold conditions associated with a kitchen facility, normal kitchen noise levels). - Lift objects of 35 pounds or less over the head. - Move objects of 50 pounds or less. - Standing for extended periods. - Assist with resident evacuations. Benefits Benefits include: Medical, Dental, Vision, Short Term Disability, Life Insurance, Education Reimbursement, 401k with match, & also offering flexible PTO options to increase base pay!
Jan 17, 2020
Full time
Tired of working all weekends and late each night? Wellmore of Daniel Island is now accepting applications for Full Time Cooks/Prep Cooks. Benefits include: Medical, Dental, Vision, Short Term Disability, Life Insurance, Education Reimbursement, 401k with match, & also offering flexible PTO options to increase base pay! Experience and Skills: A. Education - High school diploma or GED required. B. Direct Previous Experience - 1-2 years' experience in a similar position desired. C. Skills: - Ability to work with minimal supervision. - Must conduct all business with a professional manner and with a high level of confidentiality. D. Abilities: - Work indoors for the majority of the work day (fluorescent lights, HVAC system, solid surface flooring, normal heat and cold conditions associated with a kitchen facility, normal kitchen noise levels). - Lift objects of 35 pounds or less over the head. - Move objects of 50 pounds or less. - Standing for extended periods. - Assist with resident evacuations. Benefits Benefits include: Medical, Dental, Vision, Short Term Disability, Life Insurance, Education Reimbursement, 401k with match, & also offering flexible PTO options to increase base pay!
