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Cook Lead Job DetailsJob Location Enchantment Resort - Sedona - Sedona, AZPosition Type Full TimeSalary Range $17.00 - $17.00 HourlyJob Shift VariesJob Category Restaurant - Food ServiceDescription Responsible for various aspects of food handling and preparation. The Lead cook is the person in charge of other cooks working in the same place. Adhere to sanitation practices. Responsible for the day to day operation of the working kitchen and his respective work station. Must have excellent interpersonal skills to work on a team and good leadership skills to work as a lead. Work Performed: 60% COOKING/PREP: Details vary depending on station/area assigned: Responsibilities include creating dishes, supervising the preparation, flavoring and cooking processes such as respect of recipes, organization and cleanliness of all working stations. Direct, coordinates and delegates responsibilities to kitchen staff to ensure goal and objectives of the kitchen are met on a daily basis. Responsible for the entire set-up and mise en place for respective station(s). Responsible for ensuring the freshness and the quality of all food products. Supervise and coordinate activities of cooks and employees engaged in food preparation. Must be proficient at all workstations, including Breakfast, Lunch, Dinner, Pool, and Banquets. Must be available to work any station as business levels require. Responsible for the freshness and quality of all food products on the line, including proper rotation of all food items in workstation mise en place and kitchen. Must have knowledge of degrees of doneness of meats. Expedite service period as needed to ensure smooth and seamless operation between all work stations, server pickup and ultimate guest delivery. Responsible of kitchen staff to maintain ticket times based on Management expectations. Checks Final product before it is delivered to the customer to ensure proper preparation, plating and presentation Maintain a workstation that is neat, safe and clean by utilizing proper handling and storage procedures of station mise en place. Monitor sanitation practices to ensure that employees follow standards and regulations. Assist in banquet preparation and pickups when requested by Supervisor/Manager. Produce the finest quality product on a consistent basis Knows all menu items from respective areas and its ingredients 30% CLEANLINESS/SAFETY: Report any unsafe working/food safety conditions to Culinary Management as well as Engineering team as needed to bring said conditions under control. Inspect all refrigerators and freezers on a daily basis to ensure the respect of Food Safety and health department standards. These can include, but are not limited to expired product, time-temperature abuse, improper label/dating/wrapping of products. 10% ADMINISTRATIVE: Must attend to lead cook meetings to ensure communication between management and employees Communicate to Supervisor/Manager any potential problems or concerns in order to rectify the problem in a timely fashion. Responsible for communicating with co-workers and supervisors on each shift of any problems or concerns. Other: Due to the cyclical nature of the hospitality industry, staff may be required to work varying schedules to reflect the business needs of the Resort. In addition, attendance at all scheduled training sessions and meetings is required. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the Resort: Consult with supervisor on a daily basis, included checking in and out with other departments that are directly related to the Culinary and Food & Beverage departments. Being active, such as playing a mentor role to provide the best training, provide expectations and ongoing support and assistance for new hires. Supervision Exercised: None Supervision Received : Executive Chef, Chef de Cuisine, Sous ChefsQualifications High school or equivalent education required. Minimum of four years experience in a similar capacity in a full-service fine dining restaurant or four-star or higher hotel/resort. Additional experience considered where applicable to responsibilities. Good leadership skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires great communication skills, both verbal and written. Use of Resort-approved communication devices (radio, pager, earpiece, etc.). Ability to read recipes and follow their instructions. Must have ability to read and understand tickets. Must have the ability to delegate tasks if necessary based on level of business. Basic math computational capability including addition, subtraction, multiplication and division. Ability to work under little or no direct supervision and be accountable for subordinate cooks. Ability to deal with problems and resolve them efficiently. Ability to multi-task in a fast-paced and hot environment. Physical Requirements : Most work tasks are performed indoors. Temperature generally is moderate and controlled by Resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (°F), possibly for one hour or more. Walking and standing is required during most of the workday. Length of time of these tasks may vary from day to day and task to task. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in limited space and to reach other locations of the Resort on a timely basis Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment.

What you will be doing Prepare all menu items following recipes and yield guides. Directs, trains, and monitors performance of Line Cooks. Maintains organization, cleanliness, and sanitation of work areas and equipment. Prepare and assign production and prep work for Line Cooks to complete; review priorities. Communicate additions or changes to the assignments as they arise throughout the shift. Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. What we are looking for 3 yars' experience as a Line Cook at a hotel/resort or restaurant. Ability to work all stations on the line. Food handling certification required. High work ethic and self-initiative May be required to work varying schedules to include nights, weekends, and holidays Someone who enjoys working as and being part of a team that provides great experiences for our Guests! Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled

Why Join Us? Find purpose in your career! Asbury Place Maryville is a non-profit aging services organization that is completely focused on doing all the good we can for those we serve. When you join our team, you'll enjoy the personal fulfillment that comes from making a difference in someone's life every day. Asbury is ranked as one of the Top 40 Places to Work in Aging Services and a certified Great Place to Work! Opportunities available with our Dining Services team to work in either our new memory care or long-term care residences designed in the style of a private home. Our person-centered philosophy honors each individual's choices, preferences, and ability to enjoy life at their own pace and in their own way. Responsibilities Prepares food for the household meals and snacks that are healthy and appetizing. Serves food in a timely manner while maintaining high quality standards and portion control using standardized recipes. Maintains equipment and cooking areas to ensure safety and sanitation requirements are met. Keeps a clean and organized kitchen. Follows proper food safety standards and requirements. Requirements 1+ year experience with meal preparation and specialized diets with ability to follow recipes. Experience in a senior healthcare setting preferred. High School Diploma or equivalent Certification in food handling preferred. Serve Safe certification preferred. We are committed to supporting associates by providing a comprehensive benefit package as well as opportunities for professional growth and development throughout our multi-site, multi-state system of communities. For more information about Asbury, please visit our website at.

The Opportunity Be part of the Minnesota Twins game day experience by serving our guests as a Lead Cook in one of our premier restaurant settings during Minnesota Twins home games! Depending on skill level and position availability, Lead Cooks will be placed in any one of our restaurant areas. Job duties involve assisting and training culinary staff, resolving guest issues and concerns while ensuring a clean and organized work environment in accordance with safety and sanitation standards. Must be able to remain standing the entire length of shift. The minimum age requirement for this role is 18 years of age. Pay depends on experience starting at $14.55 per hour. Other perks include employee meals, flexible scheduling and a provided uniform. This is a seasonal part-time-position, scheduled to last April 2020 through September 2020.

Our Exciting Work Environment Delaware North Grand Canyon is all about the experience of living in one of the natural wonders of the world! We are excited you are considering employment with us. Delaware North operates Yavapai Lodge in the Canyon offering 358 guest rooms. We have a newly renovated food and beverage operation which includes a full service tavern and outdoor patio. We run several retail and grocery stores inside the park. If you can commit to the highest level of service and to exceeding our guests' expectations, please apply to help us 'create special experiences one guest at a time". The Opportunity Looking for an experienced cook supervisor in a fast paced kitchen environment. The successful candidate will have the ability to work without supervision, make quick decisions and to motivate team members. As a supervisor of a kitchen and it's associates, it is important to maintain a positive attitude, to communicate successfully with different personality types, and to anticipate the guests' needs and problems. This position is responsible for food safety and the cleanliness of the kitchen, ServSafe certification preferred. Essential Functions: Act as a leader in the kitchen by directing back of house associates on the line. Demonstrate the highest of leadership/supervisory skills. Opens or closes the kitchen as directed by management Inspects facilities and grounds throughout the area to ensure the highest standard of cleanliness and sanitation are maintained. Assist with ordering and inventory as needed. Receive orders and stock as needed. Complete all prep work required for daily operations and special events/banquets. Check BEO's daily. Discuss daily with Chef any special instructions and forecast specials. Capable of working all stations on the line and the pantry including sauté, grill, fryer, and cold/salad station. Expedite as needed. Assist with plating meals for banquets as needed. Prepare all food as ordered and according to recipe guidelines and specs. Label, date and wrap unused product prior to putting away. Complete temperature logs as directed. Practices portion control to contribute to the overall desired food cost. Clean station at end of shift. Clean coolers to ensure high quality product rotation. Adhere to all policies and procedures included in the food safety standards. May wash dishes as needed. Assists in all other areas of the kitchen as directed by management. Reports substandard (unsafe) conditions to supervisor. Reports accidents, injuries, property damage or loss to supervisor. Provides for a safe work environment by following all safety and security procedures. Knowledge of all fire prevention and emergency policies and procedures. Utilizes protective equipment (when necessary). Exemplifies the 10 Universal Service Standards and provides excellent guest service as detailed in the GuestPath Service Standards. Supports GreenPath program and all associated initiatives. Non-essential Functions: Other duties as assigned. Education & Experience: High school education is desired; participation/enrollment in culinary program a plus. 0- 3 years previous experience in back-of-the-house foodservice position preferred. Prior experience as a supervisor Experience handling difficult situations and or guests/associates with professionalism, tact and calmness while being under pressure. Knowledge, Skills & Abilities: Learn food recipes and preparation instructions. Handle and operate kitchen equipment. Understand and read MAITRE'D tickets. Excellent knife skills. Must be able to speak and read English. Physical Requirements: Lift 50-75 lbs. frequently. Work in temperatures of 80 F - 100 F frequently. Move fingers, hands, arms easily to produce food quickly. Frequent twisting, bending, reaching. Environmental Working Conditions: Kitchen environment - noise levels may be moderate to high. Works frequently in a hot and damp environment. In contact with sharp knives, slicers, boiling liquids, hot pans, etc. Hazards include, but are not limited to: cuts from broken glass and metal cans, scalds and burns, slipping and tripping. Frequently immerses hands in water. Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. 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. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. 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.

Overview Aramark (NYSE: ARMK) proudly serves the worlds leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at or connect with us on Facebook and Twitter. Description Position Summary: The Lead Cook is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc. The Lead Cook may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. Cooks and prepare a variety of food according to production guidelines and standardized recipes Sets up workstation with all needed ingredients and equipment Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items Safely utilizes a variety of utensils including knifes Operates equipment such as ovens, stoves, slicers, mixers, etc. Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods Arranges, garnishes, and portions food according to established guidelines Properly stores food by adhering to food safety policies and procedures Cleans and sanitizes work areas, equipment, and utensils Maintains excellent customer service and positive attitude towards guest, customers, clients, co-workers, etc. Adheres to Aramark safety policies and procedures including proper food safety and sanitation Ensures security of company assets Other duties and tasks as assigned by manager Qualifications Previous experience as a supervisor in a related role preferred Experience as a cook or in a related role required Ability to work independently with limited supervision required Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage Must be able to obtain food safety certification Demonstrates basic math and counting skills Demonstrates interpersonal and communication skills, both written and verbal Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs.

As a culinary leader in our kitchen, you are a team player and positive role model that ensures the development and education of the cooks. You will assist with bottom line profitability and make sure we are only serving the best products to our customers. If you are looking for an opportunity where the store is your pantry, the work is exciting and meaningful with some of the best culinarians in the industry, this could be the role for you! What will I do? Assist the Sous Chef in running the kitchen and managing employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure products are consistently prepared to showcase our high standards and giving our guests a meal they cant find elsewhere Educate customers and employees on products, share knowledge to offer complete meal solutions and suggest ways for them to prepared meal items incorporating items from different departments. Manage employee performance by providing resources, training, feedback and development opportunities Note to Applicant: Candidates may be considered for multiple store locations within the specified region, based on current openings Required Qualifications 2 or more years experience as a Prep or Line Cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelors Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc.; Experience working as a Prep and/or Line Cook; Experience leading a team; Associates - Culinary Arts; Bachelors - Culinary Arts

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Supervise and effectively work with the culinary staff on a variety of stations in a fast paced culinary environment. Oversee prepared food according to standardized recipes and portion controls for a quick serve style restaurant and high volume bar. Ensure the kitchen(s) and stewarding department has closed and opened properly at the beginning and end of their shifts. Assist receiving food and dry goods for the kitchen. Oversee cleanliness of all coolers and walk-ins, properly storing and covering all food items and rotating products for freshness. Assist the Chef in maintaining all par levels for the kitchen(s). Ensure all Resort guests have the highest quality culinary experience possible while maintaining a profitable and environmentally aware department. Job responsibilities include but are not limited to: Assist with menu planning and maintaining a high level of quality in all Food & Beverage offering. Recommend and implement preparation to reduce costs of goods sold and guiding cooks to insure correct methodologies are followed. Supervises and delegates tasks to cooks Communicates any departmental concerns to the Sous Chef Implement control on quality along with consistency of every eatable item Ensures food ingredients are stored in their designated area and rotated in the proper manner Ensure department orders for supplies and products are timely and accurate Analyze and control product transfers, waste and spoilage, using appropriate forms Have a good understanding of department financials and labor budgets Assist with inventory, margin analysis and cost control Adheres to Vail Resorts Culinary Guidelines including Weights and Measures, health and sanitation, and adhere to safe work practices Operate and sanitize all equipment in a safe and proper manner Understands the importance of standards, speed, and quality. Demonstrates advanced culinary skill sets, knife skills, banquet service prep for bulk operation. Ensures entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines. Prepares food to the specification of the Sous Chef and holds the staff to the same standard Responsible for PeopleSoft lunch audits as well as OT reports and monitoring Job Requirements: High School Diploma or equivalent At least 3 years of previous restaurant or culinary service experience 1 year + Supervisory Experience Computer Skills: Microsoft Office ( Must be trainable) Able to communicate English Able to lift at least 50 lbs. Able to stand for long periods of time Preferred Skills: Culinary degree Ability to communicate in Spanish If you want to work for a different kind of ski resort, youve found your perfect match at Heavenly. With a massive mountain full of off-the-grid terrain and incredible views of Lake Tahoe, Heavenly is for those who want to go big and forge their own path. From on-mountain concerts to world-famous après ski parties and a one-of-a-kind DJ CAT, Heavenly exudes high-energy from first chair to last call. Come be a part of the team committed to delivering a refreshingly unique ski experience. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 178183

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Supervise and effectively work with the culinary staff on a variety of stations in a fast paced culinary environment. Oversee prepared food according to standardized recipes and portion controls for a quick serve style restaurant and high volume bar. Ensure the kitchen(s) and stewarding department has closed and opened properly at the beginning and end of their shifts. Assist receiving food and dry goods for the kitchen. Oversee cleanliness of all coolers and walk-ins, properly storing and covering all food items and rotating products for freshness. Assist the Chef in maintaining all par levels for the kitchen(s). Ensure all Resort guests have the highest quality culinary experience possible while maintaining a profitable and environmentally aware department. Job responsibilities include but are not limited to: * Assist with menu planning and maintaining a high level of quality in all Food & Beverage offering. * Recommend and implement preparation to reduce costs of goods sold and guiding cooks to insure correct methodologies are followed. * Supervises and delegates tasks to cooks * Communicates any departmental concerns to the Sous Chef * Implement control on quality along with consistency of every eatable item * Ensures food ingredients are stored in their designated area and rotated in the proper manner * Ensure department orders for supplies and products are timely and accurate * Analyze and control product transfers, waste and spoilage, using appropriate forms * Have a good understanding of department financials and labor budgets * Assist with inventory, margin analysis and cost control * Adheres to Vail Resorts Culinary Guidelines including Weights and Measures, health and sanitation, and adhere to safe work practices * Operate and sanitize all equipment in a safe and proper manner * Understands the importance of standards, speed, and quality. * Demonstrates advanced culinary skill sets, knife skills, banquet service prep for bulk operation. * Ensures entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines. * Prepares food to the specification of the Sous Chef and holds the staff to the same standard * Responsible for PeopleSoft lunch audits as well as OT reports and monitoring Job Requirements: * High School Diploma or equivalent * At least 3 years of previous restaurant or culinary service experience * 1 year + Supervisory Experience * Computer Skills: Microsoft Office ( Must be trainable) * Able to communicate English * Able to lift at least 50 lbs. * Able to stand for long periods of time Preferred Skills: * Culinary degree * Ability to communicate in Spanish If you want to work for a different kind of ski resort, you've found your perfect match at Heavenly. With a massive mountain full of off-the-grid terrain and incredible views of Lake Tahoe, Heavenly is for those who want to go big and forge their own path. From on-mountain concerts to world-famous après ski parties and a one-of-a-kind DJ CAT, Heavenly exudes high-energy from first chair to last call. Come be a part of the team committed to delivering a refreshingly unique ski experience. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 178183

What will I be doing? As a Lead Cook, you would be responsible for preparing, maintaining and monitoring quality control for hot food items in the hotel's continuing effort to deliver outstanding service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: Prepare, maintain and monitor quality control for hot food items including, but not limited to, meat, fish, fowl, sauces, stocks and seasonings Prepare food items according to designated recipes and quality standards Prepare guest orders in a friendly, timely and efficient manner Maintain cleanliness and comply with food sanitation standards at all times Visually inspect all food sent from the kitchen and ensure plates are clean and appetizing Practice correct food handling and food storage procedures according to federal, state, local and company regulations 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!

This position is responsible for the preparation of food in a clean, safe working environment, while assisting the chefs with managing other back of the house team members.Job Functions (Items marked with an asterisk are essential functions of this position):Prepare food products ensuring that quality, portioning, plating, garnishing and service standards are maintained at all times.*Assist in the training of the cooking staff on all key requirements including order processing, product preparation, portion control, plating, garnishing, quality and safety, ensuring that all personnel satisfactorily perform all aspects of their assigned position.*Monitor the application of all food safety and sanitation procedures including preparation, temping, rotation, hand washing, personal hygiene, and related processes to ensure complete compliance and safety of all food products.*Ensure product quality by personally participating in and performing daily line checks and quality testing and ensuring adherence to all recipe standards.*Provide menu support with the creation of new, innovative dishes to help drive a unique guest experience.*Assist with ordering of product, inventory, waste reduction, and new systems for controlling product quality and shelf life.*Collaborate and communicate with the Front of House and Back of House to ensure teamwork and high quality executive of product.*Perform other duties as assigned.Basic Qualifications:Must be 18 years of age or older on the date of applying. Additional Qualifications:Must be certified or be able to pass a ServSafe class (ServSafe Training - will be provided)Mimimum of 1 year of related experience, preferredPrevious Food and Beverage experience, preferredPhysical Demands & Working Conditions:While performing the duties of this job, the employee is required to:Climbing Ladders Occasional (Reaching Forward Frequent (34-66%)Climbing Stairs Occasional (Lifting Occasional (Reaching Overhead Frequent (34-66%)Finger Dexterity Constant (>67%)Hand/Eye Coordination Constant (>67%)Stooping Constant (>67%)Bending Constant (>67%)Sitting Occasional (Standing Constant (>67%)Walking Constant (>67%)This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc.Must be able to speak and read the English language.Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.Hershey Entertainment & Resorts is an Equal Opportunity Employer

Posting Date Jan 14, 2020 Job Number Job Category Food and Beverage & Culinary Location Atlanta Marriott Marquis, 265 Peachtree Center Ave., Atlanta, Georgia, United States VIEW ON MAP Brand Marriott Hotels Resorts /JW Marriott Schedule Full-time Position Type Non-Management/Hourly 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™. The Atlanta Marriott Marquis is now partnering with the Rouxbe Cooking School to offer culinary associates engaging online training opportunities to help grow their careers. Through Rouxbe's self-paced online platform and culinary training curriculum, Marriott associates with all levels of culinary experience will have access to hundreds of well-designed and visually appealing lessons they can immediately apply to their jobs. Job Summary Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86'ed items and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 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.

Job Details: Do you have a passion for food? Looking to gain additional leadership skills? Do you like to work with kids? Do you want a food service job with nights and weekends off? We are currently looking to fill Lead Cook positions for The Lake Washington School District. The Lead Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods; to include breakfast and lunchfor K-12 Schools in the Lake Washington School District. This positionwill assist the supervisor with cooking, preparing food to be served and delivered to Elementary Schools, managing staff, and filling out the necessary paperwork. The Lead Cook position is an exciting opportunity to gain additional leadership experience while increasing your K-12 food service knowledge. Pay Rate: $18.50 per hour Locations Available: Kirkland, WA Sammamish, WA Hours: (Full-time) Monday - Friday, 6:30 am to 3 pm Benefits: Health insurance Dental insurance Vision insurance Paid time off Paid sick leave Opportunities for Advancement Experience/Knowledge: High School diploma, GED or equivalent. 3 to 4 years of related work experience preferred Knowledge of basic operation of equipment and cash-handling procedures preferred Food Handlers license ServSafe Permit helpful General Responsibilities: Prepares and cooks to order foods requiring short and broader preparation time. May produce food and serve customers at an a la carte or may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions. Provides the highest quality of service to customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training, and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using the advanced and full range of classical cooking techniques. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. Typically performs fast food cooking duties in preparing food items to be served to customers. Intermediate to advanced knife skills required. May perform other duties and responsibilities as assigned. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Requires familiarity with kitchen equipment. Must be able to read and follow a recipe unsupervised Involved with the more complex requirements of the position. Applies some advanced cooking skills. May adapt procedures, processes, tools, equipment, and techniques to meet the requirements of the position. Extensive working knowledge of food preparation. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Attends work and shows up for a scheduled shift on time with satisfactory regularity. ***Sodexo is an EEO/AA/Minority/Female/Disability/Veteran Employer*** JB.0.00.LN

Job Details:? Do you have a passion for food? Looking to gain additional leadership skills? Do you like to work with kids? Do you want a food service job with nights and weekends off? We are currently looking to fill Lead Cook positions for The Lake Washington School District. The Lead Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods; to include breakfast and lunch?for K-12 Schools in the Lake Washington School District.?? This position?will assist the supervisor with cooking, preparing food to be served and delivered to Elementary Schools, managing staff, and filling out the necessary paperwork. The Lead Cook position is an exciting opportunity to gain additional leadership experience while increasing your K-12 food service knowledge.? ? Pay Rate: $18.50 per hour Locations Available:? Kirkland, WA Sammamish, WA Hours: (Full-time) Monday - Friday, 6:30 am to 3 pm Benefits: Health insurance Dental insurance Vision insurance Paid time off Paid sick leave Opportunities for Advancement? Experience/Knowledge:? High School diploma, GED or equivalent. 3 to 4 years of related work experience preferred Knowledge of basic operation of equipment and cash-handling procedures preferred Food Handlers license ServSafe Permit helpful General Responsibilities: Prepares and cooks to order foods requiring short and broader preparation time. May produce food and serve customers at an a la carte or may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions. Provides the highest quality of service to customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training, and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using the advanced and full range of classical cooking techniques. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. Typically performs fast food cooking duties in preparing food items to be served to customers. Intermediate to advanced knife skills required. May perform other duties and responsibilities as assigned. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Requires familiarity with kitchen equipment. Must be able to read and follow a recipe unsupervised Involved with the more complex requirements of the position. Applies some advanced cooking skills. May adapt procedures, processes, tools, equipment, and techniques to meet the requirements of the position. Extensive working knowledge of food preparation. General Qualifications:? Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Attends work and shows up for a scheduled shift on time with satisfactory regularity. ***Sodexo is an EEO/AA/Minority/Female/Disability/Veteran Employer*** ? JB.0.00.LN

SAGE Dining Services is seeking an experienced Sous Chef/Lead Cook for a beautiful private boarding school in Middletown, DE. Check out our video. We know youll love it! Schedule:Full-timeRotating weekends off10:00a.m. - 6:00p.m. primarilyFollow school calendarOccasional events outside of the regular scheduleWhat you get:BenefitsDaily trainingFree lunchUniform/shoesCompetitive weekly payCareer growth opportunityWhat you'll doAdhere to from-scratch recipesFollow food safety protocolAssist with catering eventsTake the lead on prep and kitchen production - this is hands on!Keep accurate production logsInspire and motivate team membersMaintain a clean and organized work spaceInteract with communitySmile!What you need:Substantial culinary knowledge and prior cooking experience preferably inrestaurants and/or catering requiredFamiliarity with diverse styles of cuisine & food safety proceduresAbility to read and write in English and use simple mathStrong organizational skillsServSafe certification is a plusFor three decades, SAGE Dining Services has been defining the standard in food service for independent schools and colleges throughout the North America. SAGE's unparalleled expertise in nutrition, culinary trends, and community involvement produces exceptional dining experiences that delight the senses, inspire minds, and foster community.See more on sagedining.com.Everyone grows with SAGE. We encourage our Team Members to learn new skills and take on more responsibility. We enthusiastically promote from within.An Equal Opportunity Employer*CB

If you enjoy the variety Banquets can bring the Lead Cook is the position for you. Join our team today and experience all that we have to offer! Job Summary: Directs kitchen staff to ensure food orders are accurately and properly prepared for assigned station. Prepares more complex food items according to standard operating procedures. Job Duties: Prepares more complex food items according to standard operating procedures and food safety and sanitation guidelines. Assists with setup, prep work, and delivery of food products. Directs other cooks to ensure food orders are prepared accurately and timely for assigned station. Completes all prep sheets. Maintains cleanliness and order of kitchen equipment and assigned work station. Maintains cooler and storage area. Rotates food product to ensure freshness.

Job Details: Do you have a passion for food? Looking to gain additional leadership skills? Do you like to work with kids? Do you want a food service job with nights and weekends off? We are currently looking to fill Lead Cook positions for The Lake Washington School District. The Lead Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods; to include breakfast and lunch for K-12 Schools in the Lake Washington School District. This position will assist the supervisor with cooking, preparing food to be served and delivered to Elementary Schools, managing staff, and filling out the necessary paperwork. The Lead Cook position is an exciting opportunity to gain additional leadership experience while increasing your K-12 food service knowledge. Pay Rate: $18.50 per hour Locations Available: Kirkland, WA Sammamish, WA Hours: (Full-time) Monday - Friday, 6:30 am to 3 pm Benefits: Health insurance Dental insurance Vision insurance Paid time off Paid sick leave Opportunities for Advancement Experience/Knowledge: High School diploma, GED or equivalent. 3 to 4 years of related work experience preferred Knowledge of basic operation of equipment and cash-handling procedures preferred Food Handlers license ServSafe Permit helpful General Responsibilities: Prepares and cooks to order foods requiring short and broader preparation time. May produce food and serve customers at an a la carte or may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions. Provides the highest quality of service to customers at all times. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures. Attends all allergy and foodborne illness in-service training. Complies with all Sodexo HACCP policies and procedures. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training, and hazard assessments. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using the advanced and full range of classical cooking techniques. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. Typically performs fast food cooking duties in preparing food items to be served to customers. Intermediate to advanced knife skills required. May perform other duties and responsibilities as assigned. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Requires familiarity with kitchen equipment. Must be able to read and follow a recipe unsupervised Involved with the more complex requirements of the position. Applies some advanced cooking skills. May adapt procedures, processes, tools, equipment, and techniques to meet the requirements of the position. Extensive working knowledge of food preparation. General Qualifications: Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Attends work and shows up for a scheduled shift on time with satisfactory regularity. ***Sodexo is an EEO/AA/Minority/Female/Disability/Veteran Employer*** JB.0.00.LN

BEATRIX is hiring LEAD COOKS for our KITCHEN team!1-2 YEARS OF EXPERIENCE REQUIREDCoffeehouse and RestaurantA neighborhood restaurant, coffeehouse and meeting place where healthy meets deliciousCaring. Creative. Careers.Join the Lettuce Entertain You family! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth.Is this you?You take care of yourself. (Energy and stamina. Youll need both.)You care for others. (Teamwork and success. They are one and the same.)You care about guests. (Quality. The bar is high.)If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team.EOE. We participate in E-Verify / Participamos en E-VerifyResponsible for the preparation, production and presentation of all menu items.DUTIESBe able to work a variety of hours, days and shifts, including weekendsGet along with others and be a team playerAssist with processing line cooks new-hire paperworkSchedule, conduct and/or oversee all aspects of new-hire and on-going line cook trainingReview and maintain line cook manuals and training materialsAssist with maintaining and/or updating restaurants zoning proceduresInteract with, direct, and train/develop line cook employees in a fair and dignified mannerObserve line cook employees standards, strengths and weaknesses, communicate observations to management, partners and trainers and assist in developing and implementing necessary plans of actionAssist with identifying, training and developing other lead line cooksPrepare menu items and necessary ingredients according to prescribed recipes and/or special requests and presentationsFollow all prescribed portioning controls and maintain food safety and quality standardsCorrectly read and use a thermometerCommunicate any food delays or issues to CoordinatorMaintain menu item counts and communicate to management and service staff when quantities fall below restaurant specific minimum quantityAccurately account for all items coming out of their stationUnderstand and follow the food allergy procedure and special orders/restrictionsComply with all safety and sanitation (including handwashing) guidelines and proceduresBe proficient in the use and operation of all necessary tools and equipmentFollow all rules, policies, procedures and conditions of employment, including those outlined in the Employee HandbookOther duties will be assigned as neededESSENTIAL FUNCTIONSCommunicate in English in order to comprehend and perform/follow job requirements in written and spoken directionPerform more than one task at a time, calmly and effectively in an extremely busy and stressful work environmentWork in a confined, crowded space of variable noise and temperature levelLift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 poundsSafely and effectively use and operate all necessary tools and equipmentBe able to stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfacesAccessibility varies by location

Position Summary:To assist in the oversight of daily operations in the kitchen. Works with the Executive Chef to ensure the highest quality food products in accordance with HRAs standards. This position reports to the Executive Chef and may be required to supervise other staff positions. To perform the duties of the Executive Chef when the Chef is not on property.Essential Functions: Produces and oversees breakfast, lunch and dinner depending on schedule, for quality assurance of meal presentation and portion control Prepares and coordinates all meals from standardized recipes Assists in the coordination of prep for the following day?s menu Participates in a pre-meal meeting with food servers to review detail of daily menu Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored in accordance with local, state and county health department policies Ensures an adequate number of culinary employees each shift and ensures absences are covered as to not allow coverage holes Assists in menu and recipe development Assists in food ordering and inventory Assists in the adherence to maintaining budget compliance for daily food costs Assists in applying appropriate loss prevention procedures Assists in training, scheduling, of employees in accordance with HRAs human resources policy Assists in the coordination and execution of special events Maintains kitchen cleanliness and food preparation according to state and local health department code requirements Provides training for all kitchen staff Maintains daily interaction with residentsNon-Essential Functions: Leads by example exhibiting the CORE Values through servant leadership Encourages teamwork and promotes company philosophy Attends required community meetings and participates Life Enrichment activities when able Completes all required courses in adherence with HRA University Is prompt and able to perform the required duties of the position on a regular, predictable basis Becomes familiar and understands how to report a missing person using the Safe Return program or equivalent All associates are responsible for maintaining a safe and secure environment for all community residents Qualifications/Skills/Educational Requirements: Six months to one year related experience and/or training; or equivalent combination of culinary education and experience SERV-SAFE Certified, or equivalent Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificatesThis position requires time spent on the following physical activities:Under 1/3 to OverNone 1/3 2/3 2/3Stand |______|______|______|___x___|Walk |______|______|______|___x___|Sit |__ _ _ |__ x_ _|______|____ _ |Use hands to finger, handle, or feel |______|______|______|___x___|Reach with hands and arms |______|__ __ |______|___x___|Climb or balance |______|__ x__ |______|______ |Stoop, kneel, crouch, or crawl |______|__ x__ |______|______ |Talk or hear |______|______|______|___x___|Taste or smell |______|______|__ __ |___x__ | 3This position requires time spent lifting weight or exerting force in the following manner:Under 1/3 to OverNone 1/3 2/3 2/3Up to 10 pounds |______|______|______|___x___|Up to 25 pounds |______|______|______|___x___|Up to 50 pounds |______|__ __ |__ x_ _|______ |Up to 100 pounds |__ x__ |______|______|_____ _|More than 100 pounds |__ x__ |______|______|_____ _|Equal Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information. 41 CFR 60-1.35(c)

Job Description: Job Description for Lead Line Cook Reports to Operations Manager serves as a Customer Service Ambassador by ensuring that the food we serve always meets or exceeds our standards of excellence at all times, especially non-peak times when the amount of food prepared is critical. While they report to the Operations Manager, it is expected that this person would take responsibility for setting the expectation for all kitchen team members to work as a team to maximize our productivity. whether it is cleanliness, organization, or food quality. They are also responsible for the speed and accuracy of the team. Overview of Responsibilities: This is a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success, food quality Responsible for food safety: Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs Develop and cross-train all team members Ensure a sense of urgency from all kitchen team members at all times Assign daily work stations and manage breaks Ensure cleanliness Partner with the office to communicate and coordinate different catering options Manage the day-to-day operation of the kitchen, breakfast, lunch, and dinners during some times of the year. Identify and solve real problems Enforce core values Hold each other accountable Improve performance Specific responsibilities: Provide oversight to the cleaning program as written Monitor/manage food waste daily Manage food cost related to all subcategory product mix gaps Manage inventory rotation and product storage standards Skills Required Organizational skills to prioritize daily tasks. Positive attitude Understanding all key business standards related to food, service, and cleanliness Communicating with the Operations Manager of basic repairs and upkeep to the facility, including the equipment (necessary in order to minimize expenses and maximize productivity with as little downtime as possible) Effectively lead the development of others, including work relationships, with emphasis on an exceptional work environment for all employees Delegate daily tasks and hold the team accountable for those tasks Thorough knowledge of our recipes and food preparation procedures in order to effectively manage the standards with kitchen team members Develop mutual respect among team members to ensure success and excellence Performance Measurements Promotional readiness and ongoing development of subordinates Personal attention to training completion of all team members as they are hired Nesco Resource is an equal employment opportunity employer and does not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or veteran status, or any other legally protected characteristics with respect to employment opportunities.