599 jobs found

Custom.Thoughtful.Unique. Responsive. Individualized. Creative. Flexible. Attentive. Our Promise.... To surpass the level of expectation of every guest, every time, at every event. David Alan Hospitality Group, founded in 2008, is a Connecticut based foodservice management company. We are a premium provider of all things food and beverage including: Corporate Dining Services Premium Wedding Catering Professional Bartending Exquisitely Executed Event Planning Together we have 30 years experience creating exceptionally executed events- from intimate farm to table house parties and country picnics to over the top tented weddings and large corporate events up to 3,500! David AlanHospitality Groupis now accepting applications for exciting and energetic people with a passion for the hospitality industry. We are activley searching to fill various positions within our catering teams and corporate dining staff. If you are a self motivated individual, looking to join a premium provider of foodervices and the states best catering company then we want you! Please submit your applications for the following positions: CATERING TEAM Production Chefs at our Commissary Event Chefs at Catered Events Front of House Servers Utility/Warehouse Bartenders FT/PT Positions Available Qualifications : 2-3 years experience as a catering chef Experience building field kitchens Able to work in sometimes tight quarters but often difficult environments Able to direct staff to execute menu items with precision while adapting to changing environments Willing to give 110% to every aspect of the role Experience working with fine ingredients Able to take direction from the Executive Chef and or Event Captain/Coordinator Excel while under intense pressure to perform David Alan Catering is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status All interested candidates must complete our online application for consideration. Job Posted by ApplicantPro

Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and plan and price menus; Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen; Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Qualifications Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

The Opportunity We are seeking a Catering Sous Chef with extensive banquet, catering and production background for our business & industry account. This is an opportunity to work at client's location in New York in our corporate dining business. Qualifications Minimum 4 years of culinary background or 2-3 years as a Sous Chef experience in a restaurant with a similar style of dining, capacity, and volume. Catering experience is a strongly desired Strong managerial experience with the ability to manage and motivate staff is required Certificate or degree in Culinary Arts preferred. Knowledge of the venue's specialty cuisine highly preferred. Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certification required. Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. Has experience working with and an understanding of P&L's and budgeting techniques. Have a passion for culinary excellence; open and willing to learn new techniques. Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. Impeccable service standards, clean work habits with a great attention to detail. Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems) Please note that due to Look Policy guidelines for an open kitchen, this position does not allow for facial hair. Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AS2 Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit.

Busy catering company in the Sonoma/Napa area is seeking an experienced Chef to join their team.Ideal candidates will have a strong work ethic, the desire to join a passionate and dedicated team, and exhibit great leadership and management skills. In addition to maintaining excellent quality, consistency, and presentation of food prepared, this position will be responsible for staff management, safety, ordering, meeting companys financial goals, and staff training.Responsibilities*Supervision of culinary team, including hiring, training, scheduling, and staff development*Enforcement of all kitchen safety procedures*Oversight of culinary production*Assistance with menu development and meeting financial targetsQualifications*Management Food Handler Certification*Valid CA Drivers License and clean driving record*Minimum of 1-2 years relevant experience as a Chef*Computer literate and proficient in Microsoft Word and ExcelCompensation & Benefits*Full-time with weekend hours required*Salary range of $80k to $100k dependent on experience + bonus program*Competitive benefits: insurance coverage (medical, dental, vision), vacation and sick time, dining perks, and bonus program

Fresh Tracks Catering, Denvers best food reviewed catering company in Denver Metro area is looking for talented dedicated cooks to join our team. Fresh Tracks is currently hiring for day time, night time, week day and weekend shift. Duties range widely and revolve around a family owned small business that makes everything from scratch. Task can include but not limited to: Baking, daily prep, onsite cooking, delivering and setting up food, weddings, personal chefing for events in clients homes and big venue catering. We provide the flexibility to have holidays off, freedom to not be stuck in the same small restaurant kitchen every day and freedom to incorporate your ideas into our menus.Fresh Tracks is located right off I-70 on the Evergreen Parkway behind Home depot and Walmart25 minutes from Capital Hill20 minutes from Arvada15 minutes from Lakewood20 minutes from West DenverFresh Tracks specializes in smoked meats, house made pastas, house made desserts, breads, vinaigrettes, stocks and everything in between. Need a job through the holidays? Looking for a daytime gig to supplement your night time gig or vice versa?Tired of the same menu and same small kitchen daily?Looking to learn more about food and challenger yourself to cook scratch food for hundereds at a time?Looking for a job that allows you to be outside?Need overtime?If you are ready for a challenge and answered Yes to any of these questions give us a call!Pay details:Starting at $16.50/hour for qualified applicantsBonus structures based on work load, punctuality and performanceEvent tips ranging from $50-$200 per weekend. We share all tips with all of our onsite workersCash tips are pooled with all employees working the eventPaid days off available after 90days and based on time workedFree food daily while you work

Guckenheimer, is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace. Founded in the San Francisco Bay Area by two healthcare professionals, Guckenheimer is an onsite specialty foodservice company dedicated to the philosophy that health and productivity at work is achieved through exceptional food and dining experiences. With accounts across 31 states, Guckenheimer features evolved employee health and wellness programs led by registered dietitians, customized menu creations and fresh meals-from-scratch prepared with sustainable and organic ingredients, locally sourced when available. With new growth in the area, we have incredible employment opportunities for: Server - Front of House FLSA status: Nonexempt Reports to: Food Service Manager , General Manager, Chef Manager, Executive Chef Position Summary: Maintains front of the house presentation and sanitation standards. Demonstrates Customer hospitality and service standards, Serve customers providing excellent one on one customer service. Ensure full compliance with Allergen Policy. Qualifications: 1 years providing excellent one on one customer service. Must be able to communicate with others to convey information effectively. Must be able to communicate in English with customers. Position Responsibilities: Maintain HACCP program requirements Portion, arrange, and garnish food, and serve food to patrons. Substitute for or assist other pantry employees during emergencies or rush periods. Must follow all safety rules and actively prevent accidents. Commitment to the service values and ethics of the client company. Maintain inventory of beverage merchandiser, ensuring it is fully stocked throughout the day. Ensure service set up is to clean and in a neat attractive manner with Proper Signage, Setting up of Juices, Filling Yogurt Machine, Toppings, Whole Fruit Station, Cereal Station and Spa water Station, Responsible for overall cleanliness and set up of front of the house, all glass cleaning, all signage Signage Holders are accurate and clean, placement is next to the correct product, Assist with front house set up and break down of food products Maintain inventory of all paper goods ensuring all paper items and condiment are fully stocked throughout the day. During peak service times replenish Foods, Utensils, Beverages and Condiments. Work efficiently on moving the customers through the line quickly while keeping everything around the café clean by HACCP guideline During slow periods prep for next day production (Squeezing Juices, Making Parfaits) manage good rotation of Yogurt machine and clean and sanitize both yogurt machine and espresso parts per training nightly. Essential Skills and Experience: Must be able to correctly and safely use standard service equipment. Steam tables, carving knives, chafing dishes. Knowledge of principles and processes for providing customer service. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Must comply with all ServSafe and HACCP programs and principles. Use of Servsafe practices for preventing cross contamination. Use of ServSafe practices for common allergens Completion of additional cleaning and dishwashing assignments Job requires being reliable, responsible, and dependable, and fulfilling obligations. Job requires accepting criticism and dealing calmly and effectively with high stress situations Nonessential Skills: Assisting with food preparation and service in other areas of the kitchen. Merchandising of front house and merchandizing displays. 1 year experience in a food service environment Reporting to this position: None Physical Demands and Work Environment: Must be able to lift a minimum of 25 #. Employee must be able to work on their feet 7.5 hour per day excluding breaks. Employee has to work under pressure and time deadlines during peak periods. Guckenheimer Embraces Equal Opportunity Employment Guckenheimer participates in the E-Verify Program, as required by law

This is a Monday - Friday | Full time position. Accrues Sick / Vacation time. Holidays off and paid. We know you like to cook and you are really good at it. That's a given. When you apply to this job, we will be able to see on your resume the 2+ years you've spent rocking the taste buds of everyone who has eaten your food. But, are you also the kind of Cook that wants to play a critical role in changing the world, one meal at a time? Do you think about how the food you purchase, cook, and provide to your guests impacts the environment, communities, and individuals? If you enjoy working with your team to think out of the box to operationalize a big vision while engaging in meaningful and authentic ways with your clients, then you may be exactly the Cook we are looking for to join our Guckenheimer team. Perks of the job include: NO WEEKEND OR EVENING WORK. That's right - only work Monday through Friday Ability to innovate with menu offerings, ingredients, and service styles Work with cool people who appreciate the importance of your role Get your grub on! Meals and snacks are FREE to you on site Be in an exciting environment where new ideas are constantly percolating A job that offers a special financial housing subsidy A job that ALSO offers a special financial commuter benefit Now that we've got you hooked, here is what the ideal candidate would look like: Previous experience as a Cook in a professional environment is a must (at least 2 years). Culinary school preferred Intimate knowledge about cooking techniques, recipes, and culinary operations. Knowledge of waste management techniques is a plus You make good food. Like really good. The best. Passion for food and a desire to want to be part of an amazing and unique program. The client's food program raises the bar for food at work and requires chefs to be partners and thought leaders. You must make a commitment to understanding, adopting, and modeling the client's food program mission, vision, and values. Ability and a desire to engage with guests in English (if you know any Dothraki, you may get bonus points) Takes pride in their appearance and the appearance of their work area Have open availability Monday-Friday Apply and think to yourself, "I'm Feeling Lucky." Guckenheimer is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace. . Guckenheimer embraces Equal Employment Opportunity. Guckenheimer participates in the E-Verify Program, as required by law. Pursuant to the SFFCO we will consider for employment qualified applicants with arrest and conviction records.

Food. Cooking. Creativity. Is this your life? Do you believe that commitment unlocks unlimited potential? We are the perfect Company to launch or further your career. We are all about great ingredients, culinary innovation and nourishing inspiration. We encourage you to apply to our Catering Production w/ driving duties opportunity and bring your knowledge and passion of high quality food and customer service to our culinary program. Position Summary: Produce catered foods that are visually appealing and good tasting to Guckenheimer standards Prepare, attractively arrange, and deliver catered meals and other foodstuffs as required. Deliver food to campus sites safely and on time. Qualifications: Passion for customer service Positive attitude Dependable Ability to communicate effectively . Position Responsibilities: Prepare hot and cold foods per customer orders as required. Season and prepare food according to recipes and experience. Use ingredients according to recipes, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to patrons. Substitute for or assist other pantry employees during emergencies or rush periods. Wash, peel, cut, and produce, meats and vegetables to utilized for cold food production. Present food attractively on platters. Deliver completed catered orders in a timely manner Follow all safety rules and actively prevent accidents. Commitment to the service values and ethics of the client company. Comply with all ServSafe and HACCP programs and principles. Essential Skills and Experience: Must be able to correctly and safely use standards kitchen equipment. Chefs' knives; Convection ovens; Meat and cheese slicing machines, steamers, mandolins, grills, and broilers. Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation. Must have knowledge of standard catering presentation techniques. Job requires skills to organize scheduled work to insure on time deliveries. Valid California drivers license and driving experience Possess ServSafe certification or City/State Food Handlers Card Reporting to this position : None Reports to: Food Service Manager, General Manager, Catering Supervisor FLSA status: Nonexempt Physical Demands and Work Environment: Ability to lift a minimum of 25 #. Employee must be able to work on their feet 7.5 hour per day excluding breaks. Employee has to work under pressure and time deadlines during peak periods. Job requires delivery of hot and cold food to on campus sites using carts and vans. Guckenheimer is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace. We encourage our team members to join in community events such as Chef Ann Foundation to support the #RealSchoolFood campaign, promoting cooking healthy meals with real ingredients at schools., Second Harvest Food Bank, Girls on the Run, and many more community programs. We offer fantastic health and wellness benefit options that include but not limited to medical, HSA, a rewarding wellness program, dental, vision, FSA, commuter benefits, EAP, free meal each day, free pair of safety shoes at time of hire, and much more. Guckenheimer's own Learning Management System at your fingertips and a yearly tuition reimbursement program will enable you to enhance your career development in your new and exciting position with Guckenheimer! Guckenheimer embraces equal opportunity employment Guckenheimer participates in the E-Verify Program, as required by Law

The Embassy Suites Alexandria Old Town islocated in the heart of one of Virginia's premierneighborhoods. Our 288 all suite hotel boasts 7,400 sq. ft. ofmeeting space is home to more than 100 team members! Many of our team has worked here since the property opened in November 1990. We are currently searching for a Chef de Cuisine! In this role, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standard: Direct and oversee all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Director of Food and Beverage and Catering Manager, as needed Ensure compliance with federal, state, local and company health, safety, and sanitation standards Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward lead line cook, chef de partie, kitchen lead, kitchen supervisor, kitchen manager, assistant kitchen manager, line supervisor, demi-chef, demi chef, chef supervisor, lead cook, lead chef, kitchen supervisor, cook supervisor food service manager, food service supervisor, food production supervisor, cafe manager, cafe supervisor, bistro manager, bistro supervisor, chef de cuisine, restaurant chef, junior sous chef, jr sous chef, culinary director, director of culinary, banquet chef, banquet sous chef, banquet senior sous chef Minimum Requirements: Two or more years of banquet culinary experience Five or more years of culinary management experience Spanish bilingual highly desired Experience with online purchasing programs, for example Birchstreet or Avendra MS Office proficiency What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! EOE/AA/Disabled/Veterans

Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels. Marriott Hotels , Marriott International's flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment™. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

We encourage you to apply to our Delivery Driver - Attendant opportunity and bring your knowledge and passion of high quality food and customer service to our culinary program. Position Summary: Deliver and set up catered foods and other foodstuffs as required in a visually appealing manner to Guckenheimer standards in a timely manner. Make deliveries on campus to the correct location at the designated time. Set up catered meals , attractively arranging meals, with all required utensils and condiments. Monday-Friday Must have valid CA Driver's License. Qualifications: Passion for customer service Positive attitude Dependable Ability to communicate effective? Position Responsibilities: Organize deliveries so they are made efficiently and on time. Delivery of all pieces of the order along with décor, garnishes, equipment, utensils , and condiments Deliveries are required to be in a professional and unobtrusive manner. Substitute for or assist other catering employees during emergencies or rush periods. Follow all safety rules and actively prevent accidents. Commitment to the service values and ethics of the client company. Comply with all ServSafe and HACCP programs and principles. Essential Skills and Experience: Ability to correctly and safely use standards catering equipment. Chefs' knives; carts; chafing dishes and sterno, lift gates, risers. Knowledge of catering products, quality control, and techniques for food presentation. Knowledge of standard catering presentation techniques. Organize scheduled work to insure on time deliveries. Accepting of criticism and dealing calmly and effectively with high stress situations Able to read and comprehend delivery schedules and delivery lists Current ServSafe certification Reporting to this position : None Reports to: Catering Manager, General Manager FLSA status: Nonexempt Physical Demands and Work Environment: Must be able to lift a minimum of 25 #. Employee must be able to work on their feet 7.5 hour per day excluding breaks. Employee has to work under pressure and time deadlines during peak periods. Job requires delivery of hot and cold food to on campus sites using carts and vans.

Start Your Journey With Us You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn't find in a travel guide. If this sounds like you, you're in the right place. You've got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That's why we're not just looking for anyone. We're looking for someone like you. JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

Captain Hirams is searching for a committed, proactive Catering Cook who would enjoy work in an exciting, fast-paced environment. The Catering Cook will cook and prep food and ensure that patrons are receiving excellent food in a timely manner. You will also ensure that quality and safety controls are followed. You should also be able to work with diverse personalities. This position requires nights, weekends, holidays, and shift work, must have a flexible schedule. In order to succeed as a Catering Cook, you should be observant and have the ability to think critically and efficiently. You should be a skilled communicator with excellent problem solving, observation, and interpretation skills. ESSENTIAL DUTIES AND RESPONSIBILITIES: Understand correct timing for banquets Ability to plate dinners on assembly line with Chef Have previous knowledge of assembling and producing platters, buffet style banquets, and other banquet displays Complete opening and closing checklists Refer to daily prep list Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of kitchen equipment Understand and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures Portion food products prior to cooking Maintain a clean and sanitary workstation Follow closing checklist for kitchen stations Attend scheduled employee meetings Immediately report equipment and food quality problems to Kitchen Manager ? Inform Kitchen Manager immediately of product shortages Use our standard recipe card for preparing all products Any additional task that is deemed necessary in the future EDUCATION AND /OR EXPERIENCE: A minimum of 1-year experience in kitchen prep, banquet experience required High school diploma Certification for Culinary in Kitchen Preparation and Cooking preferred Exceptional communication and interpersonal skills Must have flexible schedule and ability to work during peak hours, including nights, weekends, and holidays Ability to walk, stand, reach, bend, stoop, and occasionally carry heavy items in a fast-paced, stressful environment PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, walk, sit and other activities as requested. The employee must be able to lift/or move up to 50 pounds. Standing for long periods of time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Our Exciting Work Environment Sophisticated and stunning, the Music Center is where the most magical and chic events of Los Angeles unfold. Home to the most glamorous events, The Plaza offers a magnificent backdrop for gala events, with twinkling tree and the glow of the Music Center theaters. at the Dorothy Chandler Pavilion, the Fifth Floor offers sweeping views of Los Angeles, and is perfect for both weddings and corporate events. Also in the Chandler Pavilion, The Founders Room features soaring ceilings and a world-class art collection, an intimate setting for pre-theatre gatherings and cocktail receptions. Additionally, the Music Center is home to Abernethy's, Mullin's Wine Bar, Cocina Roja, Upstage Burger and Concert Hall Cafe. This role will have involvement and oversight over all culinary functions. Responsibilities Culinary oversight over Music Center Catering, Cocina Roja, Upstage Burger, Abernethy's, The Mullin Wine Bar, and Concert Hall Cafe. Coordinate hiring and training activities for kitchen and back of house employees while continuously monitoring their performance. Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards. Determination of purchasing specifications and budgetary allotments for all menu items. Lead and cook by example and provide guidance to any subordinates. Ensure kitchen operations can run smoothly and efficiently in your absence. Make periodic and regular inspection to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance to ensure all is in line with Health Department regulations. Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success. Maintain complete knowledge of and compliance with all company policies/service procedures/standards. Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control and hiring/counseling/termination policies. Maintains excellent kitchen hygiene conditions at all times. Qualifications Minimum 4 years experience as an Executive Chef or 2 years as a Regional Chef / Multiunit Executive Chef at a reputable establishment. Multiunit or high volume experience required. Certificate or degree in Culinary Arts preferred. Servsafe and Food Safety Handler certifications required. Possess a passion for culinary excellence while creating accessible items in line with the various concepts. Past catering and/or banquet experience is highly preferred. Ability to work flexible hours, in addition to normal business hours, as needed. Strong communication skills with a focus on client and customer service. Maintains openness and willingness to learn new techniques and improve abilities. P&L accountabiliy and/or contract managed service experience is desirable. Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery). Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit.

The Role The Chef de Cuisine is responsible for supporting the Executive Chef in developing and executing the winery's dining program, including special events, downtown, the chef garden and other culinary based programs. Ensures all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques. Manages line level staff within the above mentioned kitchens. Here's what you'll do: ESSENTIAL DUTIES AND RESPONSIBILITIES: Maintains a safe, clean and orderly kitchen Responsible for supervising day to day operations and kitchen staff (Staff Management) Responsible for annual employee review process Responsible for payroll and time management of hourly kitchen staff Responsible for assisting the Executive Chef and developing team in executing banquet and catering events Trains and develops culinary staff to enhance skill set and meet business needs Ensures food is prepared properly and meets JUSTIN Standards (and meets health department) Works closely with Hospitality and Tasting Room staff to execute duties Works closely with Executive Chef to control food costs and manage kitchen inventory Works closely with Executive Chef to develop and implement new dishes and special menus Works with the Executive Chef to develop vision and planning of culinary chef garden produce Oversees development, progress and hands on maintenance of culinary chef garden Assists chef in managing and maintaining equipment in and relating to the restaurant and kitchen Assists chef in procurement of local produce and culinary supplies Assists Chef in placing orders and maintaining inventory of kitchen related supplies Any other duties assigned QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty to JUSTIN stnadards, efficiently and within appropriate time relative to business needs. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Here's what you'll bring to the table: EDUCATION & EXPERIENCE: College or culinary training or extensive cooking and production experience Commitment to quality service and food and beverage continuing education Commitment to developing the Chef Garden program and local procurement Knowledge of kitchen training techniques Awareness of local, state and federal health and sanitation requirements 3 -- 5 years of fine dining experience 2 year plus management experience Experience with food ordering and procurement Basic computer skills and ability Understanding of proper use of kitchen equipment, such as stoves, refrigeration, slicers and knives CERTIFICATES, LICENSES, REGISTRATIONS: Serve Safe Certification Desired. LANGUAGE SKILLS: Must be able to communicate verbally and in writing in English. Disclaimer The above statements are intended to describe the general nature and level of work being performed by employees assigned to this job. It is not designed to be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.

Sodexo is seeking an Executive?Chef for our high volume Catering operation at?Drake University, a prestigious long standing University account in the heart of Des Moines, IA.? Campus operations include resident dining, retail dining, concessions, catering and vending.? As Catering Executive Chef, this position will lead daily catering production for all campus events ranging from small coffee services to very high-level events including hosting former U.S. Presidents, presidential candidates, high-profile international delegates and a variety of events throughout the year.? This is a fantastic opportunity to showcase your culinary talent! Responsibilities include menu creation and costing, tastings, staff management, client communication, production planning and time management for multiple events which can be as high as 60-80 in a weekend during peak periods. The ideal candidate will possess: Hands-on high-volume catering production experience, preferably within a college/university setting. Experience training and leading a cooking staff. Experience managing all types of catering and banquet events. Excellent client relation and service skills; exemplary communication skills. High level of organized and attention to detail; task focused. Experience in successfully controlling food and labor costs. Management experience in a union environment is helpful. Proficiency with computers and MS Office. Culinary degree preferred but not required. WHY Sodexo at Drake University? Drake University is considered one of the finest institutions of higher learning in the Midwest!??Drake students, faculty, and staff take full advantage of the wealth of cultural, recreational, and business opportunities found in? Des Moines .? ?To learn more about Drake University, please visit . Sodexo has established a solid partnership at Drake university - since 1999!? This position positions itself for opportunity to grow within the unviersity, or regionally! Sound like the culinary challenge you have been looking for?? Join the Sodexo Team at Drake University!? APPLY TODAY! RELOCATION assistance is available for this exciting opportunity! Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training.? Works directly with internal and external clients managing the catering process from beginning through execution.? Key Duties - Implements & coordinates the culinary function.? - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. -? Manages food & physical safety programs. Basic Education Requirement -?Associate's Degree?or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Department RESIDENTIAL PROGRAMS & SERV (BA-RPAS-IUBLA) Job Summary Under the direction of the team leader, coordinates the work of food court shop employees. Directs and assists staff and student employees in preparation, proper serving sizes, proper food temperature, order taking, delivery of food products in the proper media, and delivery in a timely manner. Ensures customer service standards are demonstrated on the job. Works from recipes and instructions to prepare and cook food. Calculates, weighs, and measures ingredient quantities. Washes, peels, cuts, slices, trims, or blends various items for cooking and serving. Monitors on-hand inventory and determines quantity of food to order. Communicates order information to General Manager. Responsible for recipe compliance, quality standards, and food presentation / garnishing in the dining facility. Monitors work performance for quality, accuracy, and completeness to ensure compliance with departmental standards. Works with management in opening and preparing for the day's work and closing of the dining facility. Ensures proper cleaning and disinfecting of equipment. Assists the team leader in explaining and demonstrating methods and procedures for performing tasks to the dining facility employees, including food handling and sanitation techniques. Responds to and resolves customers' complaints and concerns to maintain positive relations with customers. Monitors and supports the food operation's process measures and is accountable for the results of these measures. Reviews production worksheet and organizes tasks to shift staff. Places orders for food needed to meet worksheet production needs. Records usage of food and leftover quantities, and stores food. Responsible for the rotation and timely use of all food products located within production areas (walk-in refrigerators, upright / chest freezers, kitchen pantries). Works closely with the unit Chef to ensure all proper procedures are followed by all cook staff. Covers employee break times. Ensures that service is always maintained. Assumes duties of the Team Leader in their absence. Note: Shift available is 8.5 hour shift between the hours of 6:00 AM and 8:00 PM with alternating weekends. Management reserves the right to adjust work hours to accommodate special meals and events. Required Qualifications High school diploma or GED and one year of experience in a large institutional food service facility. Working knowledge of institutional food service equipment such as ovens, grills, fryers, mixers (all sizes), electric slicers, scales, thermometers, and others. Knowledge of health and safety regulations. Ability to respond to common food inquiries or complaints from customers, and take appropriate action to resolve issues. Demonstrated ability to work comfortably in a group environment, treating employees and customers with kindness and respect. Ability to be a flexible team player in a dynamic environment requiring a customer focused approach. Ability to utilize excellent facilitation and coaching skills. Excellent interpersonal skills and a customer service orientation. Ability to effectively communicate and exchange information with a wide variety of individuals. Ability to maintain acceptable standards of personal hygiene. Preferred Qualifications Possess a current SafeServ food safety certification or ability to obtain within six months of employment and renew as required. 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 12:01am 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 .

Wildewood Downs dining Team is now accepting applications for a full time Cook with experience in preparing high-quality food from scratch according to standardized recipes and instructions. 1st Shift Hours 5a - 1:30p 2nd Shift Hours 11a-7p This position will have the opportunity to work in various stations on the cooking line during meal service. Example: Grill, Saut? & Expo. Cooks also participate in menu planning, recipe development and sanitation programs under the supervision of our Executive Chef. Ask about our Education?Investment Scholarship?- we will provide up to $2500 in scholarship dollars if you completed a culinary certification/degree up to 6 months prior to employment.? 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 Flexible PTO Options PTO Cash Out Generous PTO Program Daily Pay 401(k) with Company Match Education Investment Scholarship Program Promotion/Training/Advancement Opportunities Emergency Loan

Join a prestigious dining team with a leader in the hospitality industry. AVI Foodsystems, Inc. is seeking a Catering Lead Cook for the continued success of one of our dining facilities in Vance, AL. This position will require working some Saturdays. Come join an innovative team and recover the work/life balance you are seeking in your career path. Job Duties and Responsibilities: Prepare and cook food for service Ensure the cleanliness of the kitchen Manage food inventory Maintain a safe work environment Encourage good customer relations through product promotion Requirements: Culinary experience is a plus Strong work ethic Excellent communication skills Exceptional food presentation skills Benefits: AVI offers: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE For more information please contact:

Department RESIDENTIAL PROGRAMS & SERV (BA-RPAS-IUBLA) Job Summary Under the administrative direction of the Catering Manager, this position assists in coordinating and overseeing the daily operations of a large catering and event operation with events both on and off premise. Assists in the supervision of catering operations including preparing menus, costing out beverage menus, pricing alcoholic beverages, and coordinating staff and equipment. Assists Catering Manager with weekly catering schedule, ensuring adequate staff coverage to meet special event needs while monitoring labor cost. Ensures proper handling of food items to maintain sanitation standards. Partners with chefs on product development, striving for unique and on-trend items. Assists in the administrative supervision of all employees regularly engaged in Catering. Supports Catering Manager with responsibility of personnel matters including hiring, training, performance reviews, promotions, and disciplinary actions up to and including termination. Supports Catering Manager with responsibility of training all catering staff to ensure that excellent service is provided to guests, and that food and beverage is presented in an appetizing manner. Ensures that the minimum level of labor is used to perform the required level of service without affecting service standards. Assists Catering Manager with employee supervision of student managers, catering servers, bartenders, and other staff. Supports Catering Manager in evaluating subordinate staff on an annual basis or as needed to ensure achievement of performance expectation. Ensures Due Diligence of alcohol services in accordance with our liquor license, university policies, and state laws. Required Qualifications Bachelor's degree in a food related field or restaurant management. Combinations of education and related experience may be considered. Ability to obtain ServSafe and TAM certifications within 60 days from the date of hire, and maintain as a condition of employment. Supervisory experience in a food related field. Considerable knowledge of the methods and equipment used in the preparation and distribution of food. Outstanding ability to lead, train, develop, supervise, and motivate a diverse team. Strong organizational and logistical skills coupled with the ability to work effectively and collaboratively with a diverse team. Strong communication and customer services skills. Knowledge of basic computer applications such as word processors, spreadsheets, and email. Ability to use Event Management System modules or similar event management systems available to the industry. Ability to work a flexible schedule including evening and weekends throughout the year. Working Conditions / Demands Able to maintain a static position for extended periods of time while preparing food, move throughout the kitchen and dining hall as needed, and move and transport objects weighing 20 to 30 pounds. Work Location Bloomington, Indiana Job Classification Salary Plan: PAO Salary Grade: 2AX 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 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 .