15 jobs found

The Catering Associate will provide personalized meal service to hospitalized patients of all ages with direct patient contact. Meal service includes assisting patients with meal selections as well as special requests and needs. Duties also include serving meals to patients, tray pickup, tray assembly, preparation of dishware for meal service, and cleaning duties as assigned. REQUIRES: Ability to learn and comprehensively use diet knowledge to meet individual diet requirements, extensive customer service background, basic food handling skills, time management skills, team player attitude, and the ability to follow specific instructions. This position requires the ability to stand for long periods of time.

Red Robin is taking extra measures to keep our Team Members safe during this time.We have enhanced our cleaning and disinfectant standards (Our restaurants are extra squeaky clean!), practice social distancing (every shift, every role), and require Team Members to wear face masks.Our health policy ensures that Team Members can take the time they need to be well.We are ramping up opening our dining rooms and are staying plenty busy with to-go and catering.Apply today to join our team to help Guests build everlasting memories, around their tables and ours!Restaurant Associate ManagerSUMMARYCandidates and current Team Members who demonstrate leadership characteristics may be selected by exempt management for the Associate Manager position. Under the direct supervision of exempt management, Associate Managers are responsible for various management responsibilities required for the operation of the restaurant. This position will generally work independently and be responsible for opening and/or closing the restaurant. However, Associate Managers occasionally be scheduled to work during periods that overlap with exempt management personnel as business needs dictate. Associate Managers may only work in this position and are guaranteed to be scheduled for at least 32 hours per week. ESSENTIAL FUNCTIONS Effectively and efficiently support restaurant operations by following the standards and best practices of the Company to ensure Guest satisfaction and profit maximization Support and lead assigned day to day operations during scheduled shifts including guided decision making, Team Member support, Guest interactions, inspection of product quality and restaurant cleanliness Support the achievement of sales, labor, and cost objectives by executing against established plans in these areas. This includes scheduling TMs, ordering, and receiving goods and services Complete all record keeping and administrative tasks related to opening, operating, and closing the restaurant as directed by the General Manager Positively impact revenue through direct interactions with Guests to further a positive Guest experience and promptly resolve Guest concerns, as appropriate Role models and supports Red Robins B.U.R.G.E.R Values Encourage Team Member satisfaction of regulatory obligations, state & federal laws, liquor license requirements, local health and safety codes, Company safety and security policies, and meal/break period laws during assigned shifts through Team Member coaching and education Assist Team Members adherence to Company cash handling and payment processing procedures Set an example for other Team Members by emulating consistent compliance with all Company standards and policies including the Code of Conduct, Attendance and Appearance standards Encourage and teach Team Members to provide world class Guest experiences Protect Company assets and identify for management action situations that create potential organizational risks PHYSICAL EFFORT Lifting- up to 10lbs frequently, up to 50lbs occasionally, up to 100lbs infrequently. Lifting overhead frequently. Exposed to cleaning chemicals. Color and depth perception required for vision. Needs both near and far vision. Twists and reaches occasionally. Grasps objects to move or manipulate them frequently. Stands and walks constantly. Listen to and comprehends instructions from Guests and coworkers over background restaurant and equipment noise constantly. Frequent hand washing required.ADDITIONAL FUNCTIONS Performs all FOH/ HOH functions including food preparation, cooking, cleaning, serving and greeting Guests. Performing these functions will comprise a minimum of 50% of the Associate Managers working hours. Other duties as assigned by exempt management personnelREQUIREMENTS Must be at least 21 years of age Minimum of 1 year full service restaurant supervisory experience preferred Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction Business maturity and an ability to effectively supervise peers High school diploma or equivalent required, some college preferred Passion for the business and compassion for people Highly energetic, self-motivated, goal oriented and dependable Good oral and written communication skills, and outstanding leadership, interpersonal and conflict resolution skills Basic business math and accounting skills, and strong analytical/decision-making skills Basic personal computer literacy Must be able to work a flexible schedule including opening, closing, weekends and holidays. Reliable transportation required Serv Safe Certified preferredWORKING CONDITIONS Equipment Computer, calculator, copy machine, printer, desk supplies, cash drawers Food product and cooking equipment Work Environment Typical restaurant environment, heat and a/c, cold in freezer and walk in refrigeratorRed Robin is an Equal Opportunity & E-Verify Employer

Description Text JOBS to for more information Full-Time Position (80 Hours Per Pay Period) Shift:1Days: Varied Wages Based Upon Experience CLOSING DATE: Open Until Filled (23380) POSITION SUMMARYTo prepare nutrition products, following standardized recipes for patients, cafeteria, and catering eventsMinimum Requirements SKILLS AND ABILITIES(Essential job requirements listed in bold)For Food Service Aide V & IVMaintains regular, consistent and punctual attendance at the assigned job locationProficiently operates ovens, fryers, buffalo chopper, knives, mixers, blenders, measuring equipment, bain marie, grill, robot coupe, proofer, slicers, scales, steamers, blitzer, thermometers, can opener, portion control device, tilt top skillet, computer, telephone, and calculatorFor Food Service Aide IIIKnowledge of formula cards & their useProficient in portioning, and garnishingKnowledge of FIFO method of inventory controlProficiently operates knives, scales, thermometers, portion control device, coffee makers, yogurt machine, broiler, steam table, pizza oven, grill, deep fryer, french fry warmer, pizza display case, cash register, computer, telephone, calculatorUnderstands cash handling process and use of cash registerFor Food Service Aide IIDemonstrates knowledge and skills needed to follow all procedures for safe food handling & sanitation For Food Service Aide ICompetently operates Food & Nutrition Services equipmentAbility to read, write, and speak the English languageAbility to add, subtract, multiply and divideEDUCATION/CERTIFICATIONS/LICENSES/DEGREES(Essential job requirements listed in bold)Able to read, write legibly, and converse in the English languageAble to add, subtract, multiply and divideMust have or be able to obtain an Oregon Food Handler or Food Manager Certification or ServSafe Certification within 30 days of hireAble to demonstrate differences in modified dietsProficient in portioning, and garnishingProficient in reducing and increasing recipesOregon State Driver's license preferredHigh school graduate or equivalent preferredEXPERIENCE(Essential job requirements listed in bold)Two years experience in food servicesSix months experience in healthcare settingGENERAL INFORMATIONUnion Affiliation: UFCWThe above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities and job skills required. All additional duties for job codes are in addition to the primary job.Text JOBS to for more information The future looks bright at Bay Area Hospital, and we are always searching for quality people to join our team. We offer a great atmosphere, competitive pay, a wide array of benefits, and many growth opportunities for our employees. Anti-Retaliation Notice

ALL ABOUT TARGET As part of our collaborative and guest-obsessed team, you help us create an experience that makes guests say, I love Target! When you work at Target, you re helping every family discover the joy in everyday life. You re working alongside a dedicated team that brings their passion and pride to all that they do. ALL ABOUT CLOSING The Closing Food & Beverage team continues the momentum from the team s day of hard work in Food & Beverage to finish strong; they take care of the guest until the doors close each night. They have a deep understanding of each leader s vision for their business, they prioritize through the eyes of the guest and have fun with the team while nailing Food & Beverage closing routines. At Target, we believe in our team members having meaningful experiences that help them build and develop skills for a career. The role of a Food & Beverage Closing Team Leader can provide you with the: Knowledge of guest service fundamentals and experience building a guest first culture across in food Knowledge of Food & Beverage business fundamentals: department sales trends, freshness and quality, inventory management, guest shopping patterns and pricing and promotions strategies Experience leading closing routines and overseeing Food & Beverage operations while partnering with area and store leaders on procedure, process and team member concerns Experience supporting daily/weekly stores workload to support Food & Beverage priorities and deliver sales goals Skills in process improvement and workload efficiency across the store As a Food & Beverage Closing Team Leader, no two days are ever the same, but a typical day will most likely include the following responsibilities: Understand sales goals, plan and execute daily/weekly workload to deliver on department and store sales goals and guest engagement Be a partner to the store leadership team through communication and collaboration to influence current sales performance and workload deliverables, leverage check-in and check-outs as daily connection points Execute a fresh, full and food safe area during all operating hours leveraging strong inventory management area routines and Food Safety policies and procedures Ensure proper execution on all food safety standards and cleaning routines Assess Food & Beverage backroom and sales floor areas; walk the Food & Beverage Standards to identify closing priorities Lead team huddles to communicate evening focuses and trends, leveraging store reporting and HQ communications Lead team onboarding and learning and close knowledge gaps through training and experiences Validate and follow-up on experts' progress against Daily Assignment Sheets and Production Areas (Food Service, Bakery, Deli) Closing Routines and application of best practices Partner with vendors to ensure service agreements are met and areas are full and maintained Expect and enable team members to stay up-to-date on relevant trends and products Evaluate and recommend candidates for open positions and develop a guest-centric team Lead team onboarding and learning and close knowledge and skill gaps through training and experience Establish clear goals and expectations and hold team members accountable to expectations Work a schedule that aligns to guest and business needs (this includes early morning, evening, overnight shifts and weekends) Demonstrate a culture of ethical conduct, safety and compliance; Lead team to work in the same way and hold others accountable to this commitment As a key carrier, follow all safe and secure training and processes Address store needs (emergency, regulatory visits, etc.) All other duties based on business need WHAT WE ARE LOOKING FOR We might be a great match if: Working in a fun and energetic environment makes you excited . We work efficiently and as a team to deliver for our guests Providing service to our guests that makes them say I LOVE TARGET! excites you . That s why we love working at Target Leading teams who are stocking, setting and selling Target products sounds like your thing That s the core of what we do You aren t looking for Monday thru Friday job where you are at a computer all day We are busy all day (especially on the weekends), making it easy for the guest to feel welcomed, inspired and rewarded The good news is that we have some amazing training that will help teach you everything you need to know to be a Food & Beverage Closing Team Leader. But, there are a few skills you should have from the get-go: Must be at least 18 years of age or older High school diploma or equivalent Previous retail and/or food experience preferred, but not required Lead and hold others accountable Learn and adapt to current technology needs Work independently and as part of a team Manage workload and prioritize tasks independently Welcoming and helpful attitude Effective communication skills We are an awesome place to work and care about our teams, so we want to make sure we are clear on a few more basics that we expect: Access all areas of the building to respond to guest or team member issues Interpret instructions, reports and information Accurately handle cash register operations Climb up and down ladders Scan, handle and move merchandise efficiently and safely, including frequently lifting or moving merchandise up to 40 pounds Flexible work schedule (e.g., nights, weekends and holidays) and regular attendance necessary Americans with Disabilities Act (ADA) Target will provide reasonable accommodations (such as a qualified sign language interpreter or other personal assistance) with the application process upon your request as required to comply with applicable laws. If you have a disability and require assistance in this application process, please visit your nearest Target store or Distribution Center or reach out to Guest Services at 1-800-###-#### for additional information. Associated topics: baker, catering, chief chef, executive kitchen, head chef, kitchen, pantry, pastry chef, sushi chef, tavern

POSITION PROFILESupervises the day-to-day operations of a specified 1 to 3 person site within a legal office environment. Reports directly to an Account Manager and works to provide employee developmental support. The Site Supervisor is the point person for customer issues as well as providing direction for issue resolution. Working to directly oversee office hospitality services to include conference room setups, event management, overseeing ordering and layout of catering , and other services as requested. JOB DUTIES AND RESPONSIBILITIESLEGAL ENVIRONMENT JOB RESPONSIBILITIESPossess the legal background to understand client matter work flow, such as:Charge back to firm and/or clients for work, supplies, hours, etc.Familiar with legal technologies and software such as document management systems as well as cost recovery and charge back systems (examples: Copitrak/Equitrac, etc.).Familiar with legal records management processes.Familiar with processes and documents such as: closing binders, depositions, transcripts, briefs, addendums, filings, discovery, judgments, knowledge of court systems, and the proper delivery of items and documents within the court system.Assists with scheduling needed equipment, labor, and supplies for offsite trial(s).OTHER DUTIES AND RESPONSIBILITIESResponsible for the effective implementation and management of the RICOH Service Excellence methodology.Functions as a working supervisor, assisting in the daily tasks and operations as per the customer contract.Handles formal contact with the customer daily.Handles highly confidential documents that may be time sensitive.Provides quality work due to the sensitive nature of documents and projects that are required in a legal environment.Responsible for understanding the law firm structure and hierarchy while interacting and providing professional support to firm associates (legal secretaries, project managers, paralegals, associates, and partners).Responsible for job accuracy on project work that may require an expedient turnaround and have a tight deadline.Provides training on workflow and machine operations when necessary.Ensures payroll accuracy by overseeing and correcting all time clock punches.Achieves shift profitability (cost of goods) by effectively supervising the labor, materials, and supplies.Operates shifts and maintains quality of work to comply with audits and deadlines.Meets quality and deadline standards by the effective use of job scheduling practices.Maintains efficient workflow by holding direct reports accountable for quality and efficiency of their work.Facilitates resolution of issues concerning pricing, orders-in, and invoicing.Ensures all direct reports execute objectives using tools such as: a developmental plan, ninety (90) day plan, and regular performance reviews.Posts reports showing productivity, quality, and deadline results.Maintains positive internal working relationships with all department employees by communicating in a professional manner.Completes site reports and other paperwork on time and accurately.Completes month-end management report.Assists the account manager with review of the monthly financial reporting.Performs other duties as assigned.QUALIFICATIONS (Education, Experience, and Certifications)Requires a high school diploma or GED and 2+ years of experience in a related field.Minimum of 2 years experience in the legal industry is strongly preferred.Preferred experience with different types of law and the different departments such as: criminal, civil, corporate, real estate, bankruptcy, intellectual property, etc.Preferred computer experience and proficiency working with programs such as: Word, Excel, PowerPoint, Adobe (pdf), and legal software.Preferred experience in delivering classroom and/or informal training sessions.Preferred experience in operation of the most advanced machines, performing complex jobs.Ricoh is an EEO/Affirmative Action Employer -- Minorities/Women/Protected Veterans/Disabled.

Today, with our current team members, we have the strength to help you grow in any career direction you want, whether in our stores, distribution centers, manufacturing facilities or our Midwest corporate offices. It's your future, maybe it starts with Meijer. Please review the job profile below and apply today! As a Deli/Bakery Clerk, you will have the opportunity to gain exposure to a variety of retail tasks related to additional services provided by our store, product and customer service. . What You'll Be Doing: You will create those 'WOW' moments that have a positive and lasting impact on our customers. Assist customers with their orders for a variety of deli and bakery services. Provide product suggestions and assist customers with special orders. Ensure quality service and products for customers by following safety and sanitation procedures. Respond to customer questions in an effective and efficient. Work efficiently in a fast-paced environment. Build trustful relationships with customers to encourage return visits. Stock product and product displays according to merchandising standards. What You Bring with You (Qualifications): Enjoys interacting with customers one-on-one. Highly-organized with great attention to detail. Great listening and communication skills. Maintain good eye contact and positive body language. Comfortable using electronic bakery and deli equipment. Ability to stand for long periods of time. Ability to lift, carry, push, pull, bend, and twist while handling product. . . Associated topics: catering, chef, corporate, executive, head chef, kitchen, pantry, restaurant chef, salad chef, tavern

Are you looking for an opportunity to work in your community that allows you to build relationships and make a difference? Our Valley Ridge community is seeking Full Time / Part Time / On-Call Cooks to join their team. These positions may include working every other weekend and scheduled holidays. If you are looking for a consistent schedule with reliable hours, and want to serve others, apply with us to learn more! We offer competitive wages and benefits including routine pay increases, and learning & development opportunities. PHS strongly supports promoting from within- whatever your long term career goals and aspirations may be. Conveniently located on Burnsville Parkway and Highway 5, Valley Ridge is far more than a wonderful place to call home. With various amenities, it's a community where you can thrive and enjoy life! Valley Ridge is the shared vision of the Dakota County CDA and Presbyterian Homes & Services. As an employee you can take advantage of a variety of amenities such as: - Near the bus-line - Discounted employee meals - Free Fitness Center - Parks and walking paths nearby - fun employee recognition events The Cook is responsible for creating high quality meals and dining experience for customers by preparing and serving attractive, nutritious and palatable meals consistent with regulations and established policies, procedures and best practices. Must possess a high school or equivalent education. Knowledge of food-handling regulations, including food service operations strongly desired. Demonstrated compatibility PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. Presbyterian Homes & Services (PHS), based in St. Paul, Minnesota, is a non-profit, faith-based organization providing a broad array of high quality housing choices, care and service options for older adults. 6,400 employees serve 25,000 older adults through 45 PHS-affiliated senior living communities in Minnesota, Wisconsin and Iowa, and through Optage home and community services. Established in 1955, PHS has earned the reputation as an innovative leader concerned with promoting independence, vitality and well-being for those they serve. We believe employees are the most important resource in our ministry and we are committed to an environment where employees are valued and empowered to make a difference. With a strong commitment to grow our employees from within, the development opportunities with us are virtually unlimited. We offer competitive wages, opportunities for advancement, ongoing training, and incredible benefits. If you have a desire to honor God by enriching the lives and touching the hearts of older adults, consider answering the call and join our team. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance. Associated topics: cafe, catering, chef, dining chef, executive chef, pastry chef, restaurant assistant chef, service, sous chef, team lead

ALL ABOUT TARGET As part of our collaborative and guest-obsessed team, you help us create an experience that makes guests say, I love Target! When you work at Target, you re helping every family discover the joy in everyday life. You re working alongside a dedicated team that brings their passion and pride to all that they do. The Food & Beverage team works together to provide the guest a fresh, full and food safe shopping experience all day, every day. ALL ABOUT FOOD & BEVERAGE The Food & Beverage team enables a consistent experience for our guests by ensuring product is fresh, in stock, available and accurately priced and signed on the sales floor. They are experts of operations, process and efficiency. This team leads food and food services including replenishment, inventory accuracy, food safety, presentation, pricing and promotional signing processes for all Food & Beverage areas of the store. At Target, we believe in our team members having meaningful experiences that help them build and develop skills for a career. The role of a Food Service Team Leader can provide you with the: Knowledge of guest service fundamentals and experience building a guest first culture on your team Knowledge of Food & Beverage business fundamentals: department sales trends, freshness and quality, inventory management, guest shopping patterns and pricing and promotions strategies Skills in planning department(s) daily/weekly workload to support business priorities and deliver sales goals Experience leading a team of hourly team members; including skills in interviewing, developing, coaching, evaluating and retaining talent As a Food Service Team Leader, no two days are ever the same, but a typical day will most likely include the following responsibilities: Understand sales goals, plan and execute daily/weekly workload to deliver on department and store sales goals and guest engagement. Including planning food service transitions, revisions, sales plans, sampling, promotions and price change workload Work a schedule that aligns to guest and business needs (this includes early morning, evening, overnight shifts and weekends) Model guest service standards; delivering a fresh and full area during all opening hours, developing experts who share product knowledge with the guest Assess Food Service back of house, production areas, dining spaces and merchandising spaces to ensure food safety and proper inventory levels Walk Food & Beverage Standards and Food Service routines daily to assess priorities and review reporting to identify business gaps for follow-up Ensure proper execution on all food safety standards and cleaning routines Validate and follow-up on experts progress against department checklists and routines Lead your team to uphold and maintain all Starbucks and Pizza Hut Brand Standards and production specifications (where applicable) Foster a productive relationship with your Starbucks DM (if applicable), attend required in-store planning and business meetings and follow-up on key takeaways from their time in your store Ensure proper execution on all food safety standards and cleaning routines Ensure accurate in-stocks by placing store-initiated orders according to best practices Follow proper perishable inventory management procedures to ensure an accurate recording of inventory Make production quantity decisions just in time to ensure freshness, in-stocks, sales and profitability are achieved all day, every day Expect and enable experts to stay up-to-date on relevant trends and products Evaluate and recommend candidates for open positions and develop a guest-centric team Lead team onboarding and learning and close knowledge and skill gaps through training and experiences Establish clear goals and expectations and hold team members accountable to expectations Demonstrate a culture of ethical conduct, safety and compliance; Lead team to work in the same way and hold others accountable to this commitment If applicable, as a key carrier, follow all safe and secure training and processes Address store needs (emergency, regulatory visits, etc.) All other duties based on business needs WHAT WE ARE LOOKING FOR We might be a great match if: Working in a fun and energetic environment makes you excited . We work efficiently and as a team to deliver for our guests Providing service to our guests that makes them say I LOVE TARGET! excites you . That s why we love working at Target Leading teams who are stocking, setting and selling Target product sounds like your thing That s the core of what we do You aren t looking for Monday thru Friday job where you are at a computer all day We are busy all day (especially on the weekends), making it easy for the guest to feel welcomed, inspired and rewarded The good news is that we have some amazing training that will help teach you everything you need to know to be a Food Service Team Leader. But, there are a few skills you should have from the get-go: High school diploma or equivalent Must be at least 18 years of age or older Previous retail experience preferred, but not required Strong interest and knowledge of the food service business Lead and hold others accountable Learn and adapt to current technology needs Work independently and as part of a team Manage workload and prioritize tasks independently Welcoming and helpful attitude Effective communication skills We are an awesome place to work and care about our teams, so we want to make sure we are clear on a few more basics that we expect: Access all areas of the building to respond to guest or team member issues Interpret instructions, reports and information Accurately handle cash register operations Climb up and down ladders Scan, handle and move merchandise efficiently and safely, including frequently lifting or moving merchandise up to 40 pounds Flexible work schedule (e.g., nights, weekends and holidays) and regular attendance necessary Americans with Disabilities Act (ADA) Target will provide reasonable accommodations (such as a qualified sign language interpreter or other personal assistance) with the application process upon your request as required to comply with applicable laws. If you have a disability and require assistance in this application process, please visit your nearest Target store or Distribution Center or reach out to Guest Services at 1-800-###-#### for additional information. Associated topics: baker, catering, commercial, culinary, dining chef, pastry, pizza chef, salad chef, service, team lead

Today, with our current team members, we have the strength to help you grow in any career direction you want, whether in our stores, distribution centers, manufacturing facilities or our Midwest corporate offices. It's your future, maybe it starts with Meijer. Please review the job profile below and apply today! This position will be responsible for delivering remarkable customer service by providing customers with exceptional product knowledge, efficient service and a friendly attitude. This team member position will be exposed to a variety of retail tasks related to the quality of digital customer experiences by providing efficient, effective customer service that creates a positive and lasting impact on Meijer customers. . What You'll be Doing: Ensure a positive company image by providing courteous, friendly, and efficient service to customers and team members. Communicates the Meijer Friendly Initiative in all conversations and interactions. Responsible for empowering self and peers to ensure customer service and sales goals are exceeded and the area is maintained to Meijer standards. Promotes a safe work environment. Selecting high quality produce and undamaged items for daily orders Scanning efficiently and accurately Substituting and out of stocking appropriately Documenting changes accurately Consolidates completed shopping waves into designated storage areas Retrieve orders from storage locations and prepare for hand-off to customer Acts as a customer Liaison and communicator for product availability, substitutions, payment and directing customer flow Will have access to customer facing communication device Communicate to customer efficiently and accurately around product out of stocks and substitutions Gives final direction on traffic flow (cars, customers, order movement) Responds appropriately to 'real time' customer feedback and takes action when necessary This team member will leave a lasting impression with customers, should demonstrate positivity, gratitude and appreciation Reliable and consistent attendance required. Performs other duties as assigned. What You Bring with You (Qualifications): High school diploma or its equivalent required. 2-3 years of related retail experience. Knowledge and experience in other areas of the store such as meat, bakery, produce, and deli is preferred Demonstrated ability to communicate in a way that provides clear and precise direction. Demonstrated ability to resolve issues. Demonstrated ability to manage multiple tasks. . . Associated topics: baker, catering, chief chef, deli chef, executive chef, prep chef, restaurant chef, service, sushi chef, tavern

Who We Are: Thompson Hospitality is the nations largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets Basic Function/Scope: The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. Primary Duties and Responsibilities: The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

TheChef Manageris a key leadership position and is directly responsible for the successful operation of the Food and Nutrition Department in an eating recovery center. The Chef Manager ensures client, customer service/satisfaction with efficient cost effective management meeting and exceeding stated expectations. $55,000- $60,000 You will be responsible for all food service related activities which includes: Manage the daily operations of the kitchen area Implementing the production process Managing food cost / labor cost and having overall understanding of HACCP, under the direction of the Food Service Director You will also be responsible for developing, mentoring and coaching internal associates. Implementation of systematic production methods Standardized recipes Portion control Menu development and purchasing requirements. In carrying out assigned responsibilities, the Chef Manager must comply with all client policies and regulatory agencies. Successful candidates will have previous leadership and food service management experience, college degree preferred. Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Scratch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Must be able to successfully complete criminal background checks (State and Federal) and drug screenings Thomas Cuisine is an award-winning, privately-held contract foodservice company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships

The Director of Food and Nutrition Services is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of the Food and Nutrition Department in an eating recovery center. The Director ensures client, customer service/satisfaction with efficient cost management; meeting and exceeding client expectations. Responsible for all food service-related activities; including patient care and non-patient food services (retail, catering etc.), quality improvement, sanitation, infection control and all hospital-related activities. $70,000- $80,000/ year B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four (4) years of directly related experience preferred Minimum of five (5) years of hospital experience preferred, depending upon formal degree or training Five (5) to seven (7) years of direct foodservice operational management experience with inventory and purchasing knowledge Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Certified Dietary Manager or Registered Dietitian; required Previous P accountability or contract-managed service experience is desirable Strong supervisory, leadership, management and coaching skills Strong communication skills both written and verbal Ability to communicate on various levels to include management, client, customer and associate levels Excellent financial, budgetary, accounting and computational skills Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the internet ServSafe Certified Certified Dietary Manager certificate or Registered Dietitian preferred but not necessary Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships

Who We Are: Thompson Hospitality is the nations largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets Basic Function/Scope: The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. Primary Duties and Responsibilities: The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

COMPANY OVERVIEW: Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the United States. We are located just 67 miles north-west of Denver, which makes us the closest major ski resort to the city. Winter Park's traditions are deeply rooted in railroad, logging, and the early exploration of Grand County and the local Fraser Valley. Our mission is to "create the best memories, again and again," for our guests, our employees, our community, and our strategic partners. Headquartered in Denver, Colorado, Alterra Mountain Company is a community of 12 iconic year-round destinations, including the world's largest heli-ski operation. The company owns and operates a range of recreation, hospitality, real-estate development, food and beverage and retail businesses. Headquartered in Denver, Colorado with destinations across the continent, we are rooted in the spirit of the mountains and united by a passion for outdoor adventure. Alterra Mountain Company's family of diverse playgrounds spans five U.S. states and three Canadian provinces: Steamboat and Winter Park Resort in Colorado; Squaw Valley Alpine Meadows, Mammoth Mountain, June Mountain and Big Bear Mountain Resort in California; Stratton in Vermont; Snowshoe in West Virginia; Tremblant in Quebec, Blue Mountain in Ontario; Deer Valley in Utah; and CMH Heli-Skiing & Summer Adventures in British Columbia. We honor each destination's unique character and authenticity and celebrate the legendary adventures and enduring memories they bring to everyone. ESSENTIAL DUTIES: Assists in the responsibility for daily operations of the front of house staff that prepare and serve meals and beverages to our guests Assists in the planning, organizing, staffing and directing of service operation for the food service unit consistent with departmental goals, policies and procedures Coordinate activities among various departments such as kitchen, dining room and catering services Ensure that guests are satisfied with their dining experience Arrange for the routine maintenance of the restaurant, its equipment and facilities Assists in the responsibility for all the administrative and human resources functions of running the business Supervising routine food service operations Ensure that food and service meet appropriate standards Assists in the selection and development of staff through formal interviewing, hiring, training and when necessary terminating employees Retain good employees Oversee training of new front of house employees and explain the establishments policies and practice Oversee schedule work hours for all staff Help with cooking, clearing or other tasks as necessary Reinforce established procedure to ensure that food is served properly and in a timely manner Investigate and resolve guests complaints about food quality or service Monitor orders in the kitchen to determine where backups may occur Direct the cleaning of the dining areas, kitchen and washing of table ware, kitchen utensils and equipment to comply with government sanitation standards. Monitor the actions of the employees and patrons on a continual basis to ensure the personal safety of everyone Follow procedural guidelines and training programs to meet/exceed the regulations imposed by local health and liquor laws Ensure proper hours of pay for employees Complete paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and social security laws Assist with responsibility of accuracy of business and employee records Use of inventory tracking software to compare the records of sales from the POS with the record of current inventory Use internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees and train staff Oversees proper cash handling procedures Assists in the responsibility for locking up the establishments, checking that the grills, ovens and lights are off and switching on the alarm system Follows security procedures for daily and long term control of inventory, cash handling, equipment and the facility and safeguards to prevent significant dollar loss to the resort Maintain as reasonably safe work environment that meets or exceeds OSHA and MSDS regulations Assists in the total operation of all food related special events for groups from 20 -10,000 Be environmentally conscious in all facets of operations from product purchasing to energy management control Procurement of entertainment when applicable Assists in the responsibility for all computer operating systems Accurately maintain labor scheduling tool due each week Fill out daily variance reports Conduct daily shift meeting Coordinate daily features for staff tasting Must complete daily tasting of all products for temperature Must complete daily line check with kitchen manager/Sous chef Complete manager walk thru of facility prior to opening This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS: Education: High School Diploma or GED required College degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing and personnel Experience: Minimum 3-5 years' experience in actual food and beverage operations supervision preferred QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS: Knowledge of food and beverage equipment, required Ability to operate company vehicles and snowmobiles if needed Proven leadership skills Business skills Demonstrated interest and aptitude in food service, required Working knowledge of Microsoft Office and basic computer functionality required Valid US Driver's License ad clean motor vehicle record preferred Working knowledge of local liquor and health codes Working knowledge of bartending and bar controls Tips certified Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. OTHER DUTIES AS ASSIGNED: This position description is an overview of the scope of responsibilities for the role described above. With the evolution of Winter Park Resort, the responsibilities of this position may change as may the dates associated with many of the tasks. During these times of change, this position requires the flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of Winter Park Resort to be a positive influence on the transformation of the resort and its associated lines of business. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. We do not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, sexual orientation, gender identity, veteran status, or any other status protected by state or local law. Winter Park Resort will make reasonable accommodation for qualified individuals with known disabilities unless doing so would result in an undue hardship to Winter Park Resort. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training. This job description in no way states or implies that these are the only duties to be performed in this position. I understand that this document does not create an employment contract..... click apply for full job details

Position Summary: Reporting to the Food Services Manager and working within the kitchen, cafeteria, dishroom and/or patient services, the Senior Food Service Associate performs a variety of food service tasks in the areas of meal assembly, service and delivery, catering, dishwashing, sanitation and safety, and assisting in training of new Food Service Workers. Salary Range: Minimum Midpoint Maximum Hourly Rate $17.66 $20.47 $23.28 Required Qualifications: Ability to read, write and follow oral and written instructions in English Ability to establish and maintain effective working relationships across the Health System Must possess the skill, knowledge, and ability essential to the successful performance of assigned duties Ability to maintain a work pace appropriate to the workload Minimum 3 years prior skilled food preparation/service experience Knowledge and practice of kitchen sanitary control techniques Ability to work variable shifts including evenings, nights, weekends, and holidays Physical, Mental, & Environmental Demands To comply with the Rehabilitation Act of 1973 the essential physical, mental and environmental requirements for this job are listed below. These are requirements normally expected to perform regular job duties. Incumbent must be able to successfully perform all of the functions of the job with or without reasonable accommodation.