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. COOK 1 - FORT LAUDERDALE AIRPORT Position Summary Under the direction of supervisor, prepares and serves hot and/or cold food items, in accordance with the Company's GuestPath Universal Service Standards and applicable Operational Standards. Essential Functions: Prepares food to specifications before and during unit operations. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps Workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment Uses waste control guidelines and records all waste on spoilage sheet. Performs other duties assigned Non-Essential Functions: Completes end of day inventory and other opening/closing duties in accordance with company checklists and procedures May include food expediting and food table delivery. Education & Experience: High school education is desired; participation/enrollment in culinary program a plus Minimum of 6 months- 1 year previous experience in back-of-the-house foodservice position preferred Knowledge, Skills & Abilities: Ability to read and understand recipes and food abbreviations. Pleasant and friendly; ability to adhere to GuestPath's Universal Service Standards Ability to communicate with others Ability to work in a fast-paced environment. Attentive and detailed oriented. Capable of following procedures and taking directions. Basic math skills; ability to understand, calculate and follow recipe measurements and proportions Physical Requirements: Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids. Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs. Ability to handle or operate dangerous kitchen equipment Ability to move rapidly and coordinate multiple orders. Standing and walking for entire length of shift Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting Pushing and pulling occasionally, to move equipment, mops and brooms 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, metal cans, scalds and burns, slipping and tripping. Frequently immerses hands in water.
Feb 14, 2020
Full time
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. COOK 1 - FORT LAUDERDALE AIRPORT Position Summary Under the direction of supervisor, prepares and serves hot and/or cold food items, in accordance with the Company's GuestPath Universal Service Standards and applicable Operational Standards. Essential Functions: Prepares food to specifications before and during unit operations. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps Workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment Uses waste control guidelines and records all waste on spoilage sheet. Performs other duties assigned Non-Essential Functions: Completes end of day inventory and other opening/closing duties in accordance with company checklists and procedures May include food expediting and food table delivery. Education & Experience: High school education is desired; participation/enrollment in culinary program a plus Minimum of 6 months- 1 year previous experience in back-of-the-house foodservice position preferred Knowledge, Skills & Abilities: Ability to read and understand recipes and food abbreviations. Pleasant and friendly; ability to adhere to GuestPath's Universal Service Standards Ability to communicate with others Ability to work in a fast-paced environment. Attentive and detailed oriented. Capable of following procedures and taking directions. Basic math skills; ability to understand, calculate and follow recipe measurements and proportions Physical Requirements: Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids. Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs. Ability to handle or operate dangerous kitchen equipment Ability to move rapidly and coordinate multiple orders. Standing and walking for entire length of shift Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting Pushing and pulling occasionally, to move equipment, mops and brooms 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, 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. COOK 1 - FORT LAUDERDALE AIRPORT Position Summary Under the direction of supervisor, prepares and serves hot and/or cold food items, in accordance with the Company's GuestPath Universal Service Standards and applicable Operational Standards. Essential Functions: Prepares food to specifications before and during unit operations. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps Workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment Uses waste control guidelines and records all waste on spoilage sheet. Performs other duties assigned Non-Essential Functions: Completes end of day inventory and other opening/closing duties in accordance with company checklists and procedures May include food expediting and food table delivery. Education & Experience: High school education is desired; participation/enrollment in culinary program a plus Minimum of 6 months- 1 year previous experience in back-of-the-house foodservice position preferred Knowledge, Skills & Abilities: Ability to read and understand recipes and food abbreviations. Pleasant and friendly; ability to adhere to GuestPath's Universal Service Standards Ability to communicate with others Ability to work in a fast-paced environment. Attentive and detailed oriented. Capable of following procedures and taking directions. Basic math skills; ability to understand, calculate and follow recipe measurements and proportions Physical Requirements: Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids. Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs. Ability to handle or operate dangerous kitchen equipment Ability to move rapidly and coordinate multiple orders. Standing and walking for entire length of shift Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting Pushing and pulling occasionally, to move equipment, mops and brooms 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, metal cans, scalds and burns, slipping and tripping. Frequently immerses hands in water.
Feb 14, 2020
Full time
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. COOK 1 - FORT LAUDERDALE AIRPORT Position Summary Under the direction of supervisor, prepares and serves hot and/or cold food items, in accordance with the Company's GuestPath Universal Service Standards and applicable Operational Standards. Essential Functions: Prepares food to specifications before and during unit operations. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps Workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment Uses waste control guidelines and records all waste on spoilage sheet. Performs other duties assigned Non-Essential Functions: Completes end of day inventory and other opening/closing duties in accordance with company checklists and procedures May include food expediting and food table delivery. Education & Experience: High school education is desired; participation/enrollment in culinary program a plus Minimum of 6 months- 1 year previous experience in back-of-the-house foodservice position preferred Knowledge, Skills & Abilities: Ability to read and understand recipes and food abbreviations. Pleasant and friendly; ability to adhere to GuestPath's Universal Service Standards Ability to communicate with others Ability to work in a fast-paced environment. Attentive and detailed oriented. Capable of following procedures and taking directions. Basic math skills; ability to understand, calculate and follow recipe measurements and proportions Physical Requirements: Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids. Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs. Ability to handle or operate dangerous kitchen equipment Ability to move rapidly and coordinate multiple orders. Standing and walking for entire length of shift Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting Pushing and pulling occasionally, to move equipment, mops and brooms 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, 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. COOK 1 - FORT LAUDERDALE AIRPORT Position Summary Under the direction of supervisor, prepares and serves hot and/or cold food items, in accordance with the Company's GuestPath Universal Service Standards and applicable Operational Standards. Essential Functions: Prepares food to specifications before and during unit operations. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment Uses waste control guidelines and records all waste on spoilage sheet. Performs other duties assigned Non-Essential Functions: Completes end of day inventory and other opening/closing duties in accordance with company checklists and procedures May include food expediting and food table delivery. Education & Experience: High school education is desired; participation/enrollment in culinary program a plus Minimum of 6 months- 1 year previous experience in back-of-the-house foodservice position preferred Knowledge, Skills & Abilities: Ability to read and understand recipes and food abbreviations. Pleasant and friendly; ability to adhere to GuestPath's Universal Service Standards Ability to communicate with others Ability to work in a fast-paced environment. Attentive and detailed oriented. Capable of following procedures and taking directions. Basic math skills; ability to understand, calculate and follow recipe measurements and proportions Physical Requirements: Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids. Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs. Ability to handle or operate dangerous kitchen equipment Ability to move rapidly and coordinate multiple orders. Standing and walking for entire length of shift Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting Pushing and pulling occasionally, to move equipment, mops and brooms 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, metal cans, scalds and burns, slipping and tripping. Frequently immerses hands in water.
Feb 08, 2020
Full time
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. COOK 1 - FORT LAUDERDALE AIRPORT Position Summary Under the direction of supervisor, prepares and serves hot and/or cold food items, in accordance with the Company's GuestPath Universal Service Standards and applicable Operational Standards. Essential Functions: Prepares food to specifications before and during unit operations. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures. Cooks all food to proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc. Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items. Packages all products to proper specifications Performs opening, closing and side work duties as instructed and according proper guidelines. Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked. Follows and upholds all health codes and sanitation regulations. Sets up and operates kitchen equipment Uses waste control guidelines and records all waste on spoilage sheet. Performs other duties assigned Non-Essential Functions: Completes end of day inventory and other opening/closing duties in accordance with company checklists and procedures May include food expediting and food table delivery. Education & Experience: High school education is desired; participation/enrollment in culinary program a plus Minimum of 6 months- 1 year previous experience in back-of-the-house foodservice position preferred Knowledge, Skills & Abilities: Ability to read and understand recipes and food abbreviations. Pleasant and friendly; ability to adhere to GuestPath's Universal Service Standards Ability to communicate with others Ability to work in a fast-paced environment. Attentive and detailed oriented. Capable of following procedures and taking directions. Basic math skills; ability to understand, calculate and follow recipe measurements and proportions Physical Requirements: Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids. Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs. Ability to handle or operate dangerous kitchen equipment Ability to move rapidly and coordinate multiple orders. Standing and walking for entire length of shift Frequently required to reach up to 6-7 feet, twist at waist, bending and squatting Pushing and pulling occasionally, to move equipment, mops and brooms 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, metal cans, scalds and burns, slipping and tripping. Frequently immerses hands in water.
Job Summary We're All Family Here! At Olive Garden, family is not just something. Family is everything. Check out this short video to learn more! Busser Benefits At A Glance: Weekly pay Competitive pay Flexible schedules Ongoing training Meal discounts $1 Unlimited Soup, Salad & Breadsticks while working Discounts on cellphones, travel, electronics & much more! Anniversary pay Medical/dental insurance 401(k) savings plan Management career advancement opportunities High performing management teams and a select number of team members have the opportunity to win a trip to Italy. And much more! Our bussers play an essential role in delighting and serving our guests. Our bussers ensure the dining room is a clean and inviting atmosphere for our guests to enjoy, and assist in servers in providing excellent service to ensure guest satisfaction, as well as a commitment to safety and sanitation standards. We'd love to welcome you home! #JoinOurFamily today!
Feb 10, 2020
Full time
Job Summary We're All Family Here! At Olive Garden, family is not just something. Family is everything. Check out this short video to learn more! Busser Benefits At A Glance: Weekly pay Competitive pay Flexible schedules Ongoing training Meal discounts $1 Unlimited Soup, Salad & Breadsticks while working Discounts on cellphones, travel, electronics & much more! Anniversary pay Medical/dental insurance 401(k) savings plan Management career advancement opportunities High performing management teams and a select number of team members have the opportunity to win a trip to Italy. And much more! Our bussers play an essential role in delighting and serving our guests. Our bussers ensure the dining room is a clean and inviting atmosphere for our guests to enjoy, and assist in servers in providing excellent service to ensure guest satisfaction, as well as a commitment to safety and sanitation standards. We'd love to welcome you home! #JoinOurFamily today!
The cook positions include Plate, Middle, and Egg and Salad Stations. Specific duties are different for each station. However, generally, staff in these positions prepare food for the guests using recipes meeting our guidelines for food preparation and service.In addition, Cooks:* Ensure that all menu items ordered by guests are prepared properly.* Meet the standard of food delivery within ten minutes of the order.* Maintain the cleanliness, sanitation levels and safety of the kitchen.* Helps keep the kitchen properly stocked, prepared and organized with food at all times.* Perform end-of-the-day clean-up responsibilities.* And other duties as assigned.Must be 18 years of age.* Weekend Availability Required*Must have reliable transportationQualifications & Requirements:* Effective oral communications skills.* Lifts moderate to heavy weights on an occasional basis.* Any and all certifications when applicable.
Feb 13, 2020
Full time
The cook positions include Plate, Middle, and Egg and Salad Stations. Specific duties are different for each station. However, generally, staff in these positions prepare food for the guests using recipes meeting our guidelines for food preparation and service.In addition, Cooks:* Ensure that all menu items ordered by guests are prepared properly.* Meet the standard of food delivery within ten minutes of the order.* Maintain the cleanliness, sanitation levels and safety of the kitchen.* Helps keep the kitchen properly stocked, prepared and organized with food at all times.* Perform end-of-the-day clean-up responsibilities.* And other duties as assigned.Must be 18 years of age.* Weekend Availability Required*Must have reliable transportationQualifications & Requirements:* Effective oral communications skills.* Lifts moderate to heavy weights on an occasional basis.* Any and all certifications when applicable.
* Drug Free Workplace*REPORTS TO: KITCHEN SUPERVISOREXECUTIVE CHEFREQUIREMENTS:Minimum 4 years cooking experience requiredAble to work independently with limited supervisionAble to read and speak EnglishMust have open availability to include weekends and holidaysSUMMARY:Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.ESSENTIAL FUNCTIONS:Control quality and consistency of all food served* Insure that station or relevant prep list is set in a timely manner* Insure all supplies necessary for service are in appropriate supply before service* Assist in controlling waste and cross utilizing* Demonstrate knowledge of all food items produced by an assigned station* Handle and store food properly and safely* Produce all orders consistently, quickly, and in accordance with established quality standards* Demonstrate safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc.* Demonstrate knowledge of all basic cooking techniques: saut, braise, poach, grill, poele, fry, steam, etc.* Dress in the full appropriate uniform at all times* Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager* Keep work area clean at all times* Demonstrate respect for fellow associates, equipment, and customers* Abide by all hotel policies and procedures* Communicate with the supervisor after each shift change and ensure all tasks are complete* Interact professionally and effectively with other line cooks to achieve team objectives* Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job descriptionTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily.EQUIPMENT USED:* Mixers* Slicers* Blenders* Ovens ranges* Gas stovesPHYSICAL REQUIREMENTS:Position: * Standing/walking* Forward bend, squat, forward reach to retrieve items from cabinets* Repetitive forward bend of head/neck* Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves* Carrying boxes/bags of food a distance of 10 feet* Shoulder motions below 90 degrees shoulder flexion* Gross grasp to hold tongs, spoons* Repetitive elbow motion in mid-range for chopping* Repetitive wrist motions through partial range for stirring andchoppingForces: boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.pots of food: 25-50 lbs.stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato SaladRepetitions: * Standing virtually all day (most standing is in one spot by stove)* Walking: occasionally* Lifting from dolly to refrigerator: 10-20 minutes 2 x day* Forward flexion of head/neck: during all stirring and choppingTasks:* Stirring, chopping: repetitive and very frequentEnvironment: Most of shift is spent standing in front of hot stoves or ovensSensory: High abilities with touch, sight, hearing, smell, and tasteEOE:M/F/V/D
Feb 12, 2020
Full time
* Drug Free Workplace*REPORTS TO: KITCHEN SUPERVISOREXECUTIVE CHEFREQUIREMENTS:Minimum 4 years cooking experience requiredAble to work independently with limited supervisionAble to read and speak EnglishMust have open availability to include weekends and holidaysSUMMARY:Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.ESSENTIAL FUNCTIONS:Control quality and consistency of all food served* Insure that station or relevant prep list is set in a timely manner* Insure all supplies necessary for service are in appropriate supply before service* Assist in controlling waste and cross utilizing* Demonstrate knowledge of all food items produced by an assigned station* Handle and store food properly and safely* Produce all orders consistently, quickly, and in accordance with established quality standards* Demonstrate safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc.* Demonstrate knowledge of all basic cooking techniques: saut, braise, poach, grill, poele, fry, steam, etc.* Dress in the full appropriate uniform at all times* Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager* Keep work area clean at all times* Demonstrate respect for fellow associates, equipment, and customers* Abide by all hotel policies and procedures* Communicate with the supervisor after each shift change and ensure all tasks are complete* Interact professionally and effectively with other line cooks to achieve team objectives* Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job descriptionTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily.EQUIPMENT USED:* Mixers* Slicers* Blenders* Ovens ranges* Gas stovesPHYSICAL REQUIREMENTS:Position: * Standing/walking* Forward bend, squat, forward reach to retrieve items from cabinets* Repetitive forward bend of head/neck* Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves* Carrying boxes/bags of food a distance of 10 feet* Shoulder motions below 90 degrees shoulder flexion* Gross grasp to hold tongs, spoons* Repetitive elbow motion in mid-range for chopping* Repetitive wrist motions through partial range for stirring andchoppingForces: boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.pots of food: 25-50 lbs.stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato SaladRepetitions: * Standing virtually all day (most standing is in one spot by stove)* Walking: occasionally* Lifting from dolly to refrigerator: 10-20 minutes 2 x day* Forward flexion of head/neck: during all stirring and choppingTasks:* Stirring, chopping: repetitive and very frequentEnvironment: Most of shift is spent standing in front of hot stoves or ovensSensory: High abilities with touch, sight, hearing, smell, and tasteEOE:M/F/V/D
* Drug Free Workplace Environment*REPORTS TO: KITCHEN SUPERVISOREXECUTIVE CHEFREQUIREMENTS:Minimum 4 years cooking experience requiredAble to work independently with limited supervisionAble to read and speak EnglishMust have open availability to include weekends and holidaysSUMMARY:Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.ESSENTIAL FUNCTIONS:* Control quality and consistency of all food served* Insure that station or relevant prep list is set in a timely manner* Insure all supplies necessary for service are in appropriate supply before service* Assist in controlling waste and cross utilizing* Demonstrate knowledge of all food items produced by an assigned station* Handle and store food properly and safely* Produce all orders consistently, quickly, and in accordance with established quality standards* Demonstrate safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc.* Demonstrate knowledge of all basic cooking techniques: saut, braise, poach, grill, poele, fry, steam, etc.* Dress in the full appropriate uniform at all times* Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager* Keep work area clean at all times* Demonstrate respect for fellow associates, equipment, and customers* Abide by all hotel policies and procedures* Communicate with the supervisor after each shift change and ensure all tasks are complete* Interact professionally and effectively with other line cooks to achieve team objectives* Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job descriptionTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily.EQUIPMENT USED:* Mixers* Slicers* Blenders* Ovens ranges* Gas stovesPHYSICAL REQUIREMENTS:Position: * Standing/walking* Forward bend, squat, forward reach to retrieve items from cabinets* Repetitive forward bend of head/neck* Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves* Carrying boxes/bags of food a distance of 10 feet* Shoulder motions below 90 degrees shoulder flexion* Gross grasp to hold tongs, spoons* Repetitive elbow motion in mid-range for chopping* Repetitive wrist motions through partial range for stirring and choppingForces: boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.pots of food: 25-50 lbs.stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato SaladRepetitions: * Standing virtually all day (most standing is in one spot by stove)* Walking: occasionally* Lifting from dolly to refrigerator: 10-20 minutes 2 x day* Forward flexion of head/neck: during all stirring and choppingTasks:* Stirring, chopping: repetitive and very frequentEnvironment: Most of shift is spent standing in front of hot stoves or ovensSensory: High abilities with touch, sight, hearing, smell, and tasteEOE: M/F/V/D
Feb 12, 2020
Full time
* Drug Free Workplace Environment*REPORTS TO: KITCHEN SUPERVISOREXECUTIVE CHEFREQUIREMENTS:Minimum 4 years cooking experience requiredAble to work independently with limited supervisionAble to read and speak EnglishMust have open availability to include weekends and holidaysSUMMARY:Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.ESSENTIAL FUNCTIONS:* Control quality and consistency of all food served* Insure that station or relevant prep list is set in a timely manner* Insure all supplies necessary for service are in appropriate supply before service* Assist in controlling waste and cross utilizing* Demonstrate knowledge of all food items produced by an assigned station* Handle and store food properly and safely* Produce all orders consistently, quickly, and in accordance with established quality standards* Demonstrate safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc.* Demonstrate knowledge of all basic cooking techniques: saut, braise, poach, grill, poele, fry, steam, etc.* Dress in the full appropriate uniform at all times* Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager* Keep work area clean at all times* Demonstrate respect for fellow associates, equipment, and customers* Abide by all hotel policies and procedures* Communicate with the supervisor after each shift change and ensure all tasks are complete* Interact professionally and effectively with other line cooks to achieve team objectives* Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job descriptionTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily.EQUIPMENT USED:* Mixers* Slicers* Blenders* Ovens ranges* Gas stovesPHYSICAL REQUIREMENTS:Position: * Standing/walking* Forward bend, squat, forward reach to retrieve items from cabinets* Repetitive forward bend of head/neck* Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves* Carrying boxes/bags of food a distance of 10 feet* Shoulder motions below 90 degrees shoulder flexion* Gross grasp to hold tongs, spoons* Repetitive elbow motion in mid-range for chopping* Repetitive wrist motions through partial range for stirring and choppingForces: boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.pots of food: 25-50 lbs.stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato SaladRepetitions: * Standing virtually all day (most standing is in one spot by stove)* Walking: occasionally* Lifting from dolly to refrigerator: 10-20 minutes 2 x day* Forward flexion of head/neck: during all stirring and choppingTasks:* Stirring, chopping: repetitive and very frequentEnvironment: Most of shift is spent standing in front of hot stoves or ovensSensory: High abilities with touch, sight, hearing, smell, and tasteEOE: M/F/V/D
Unit Description Great ingredients, culinary innovation and nourishing inspiration provide meaning to your life's work Sodexo is seeking an Executive Chef at Covenant Living of Plantation, a continuing care retirement Community in Fort Lauderdale , FL . This position will provide leadership and oversight of the culinary department which provides food in a home-like environment for independent living residents as well as Assisted Living and Continuing Care Communities. Looking for an experienced culinarian with a the desire to engage with employees & residents for outstanding training to produce amazing Customer Service outcomes. The successful candidate will: implement and standardize all culinary systems and procedures : Catering, Retail menus, production, puree standardization, food management sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark; Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits; improve and standardize catering and banquet services, create menus based on client needs; implement innovative and fresh ideas in retail, catering and resident services; and/or create interpersonal relationships with residents. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; strong management skills and previous experience working in a high-volume facility; high end catering and dining experience and a passion for culinary arts; a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; proven to effectively communicate to multiple audiences and develop strong relationships with customers; a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts; the ability to successfully lead, develop and train a team; proficient computer skills as well as exceptional organizational and customer services skills; Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits. Learn more about Channing House at Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Position Summary Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties- Implements & coordinates the culinary function. - Directs & trains cooks & utility workers.- Ensures food preparation & production meets operational standards.- Manages catering & retail areas.- Customer & Client satisfaction.- Financial management to include food cost & labor management.- Manages food & physical safety programs. Qualifications & Requirements Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Feb 09, 2020
Full time
Unit Description Great ingredients, culinary innovation and nourishing inspiration provide meaning to your life's work Sodexo is seeking an Executive Chef at Covenant Living of Plantation, a continuing care retirement Community in Fort Lauderdale , FL . This position will provide leadership and oversight of the culinary department which provides food in a home-like environment for independent living residents as well as Assisted Living and Continuing Care Communities. Looking for an experienced culinarian with a the desire to engage with employees & residents for outstanding training to produce amazing Customer Service outcomes. The successful candidate will: implement and standardize all culinary systems and procedures : Catering, Retail menus, production, puree standardization, food management sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark; Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits; improve and standardize catering and banquet services, create menus based on client needs; implement innovative and fresh ideas in retail, catering and resident services; and/or create interpersonal relationships with residents. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; strong management skills and previous experience working in a high-volume facility; high end catering and dining experience and a passion for culinary arts; a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; proven to effectively communicate to multiple audiences and develop strong relationships with customers; a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts; the ability to successfully lead, develop and train a team; proficient computer skills as well as exceptional organizational and customer services skills; Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits. Learn more about Channing House at Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Position Summary Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties- Implements & coordinates the culinary function. - Directs & trains cooks & utility workers.- Ensures food preparation & production meets operational standards.- Manages catering & retail areas.- Customer & Client satisfaction.- Financial management to include food cost & labor management.- Manages food & physical safety programs. Qualifications & Requirements Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
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. KITCHEN SUPERVISOR - Fort Lauderdale Airport Coordinate and control total function of the production kitchen pertaining to food production and quality assurance Fully responsible for food, labor, sanitation Training and development of culinary staff Maintains and exceeds Food Safety and Sanitation standards Monitor and maintain operating standards (i.e., sanitation, brand standards, etc.) Supports on-going culinary talent development Job Responsibilities: Management: Oversee employees & kitchen, including supervising activities of cooks; train/instruct employees on policies, procedures, duties and activities. Schedule personnel; ensure adequate employee coverage while managing food & labor costs. Operations: Receive merchandise, verify inventory; ensure correct stock has been delivered issue merchandise to stands. Determine quantities of food and related products required to adequately stock commissary; purchase on behalf of the company, following established corporate specifications. Prepare various operational reports; keep records pertaining to purchases, sales and requisitions; maintain a clean & orderly kitchen to comply with State & Local Health Department regulations; Comply with sanitation laws & ensure proper sanitation procedures are followed. Ensure frequent onsite inspections and audits of production area and units on a regular basis (e.g., temperature controls checks, line checks, monitors associate food handling practices and personal hygiene); Maintain Health and Sanitation Collaborate with others (GM/DM/Brands) Desired Experience/Qualifications: 5 years of experience in food & beverage including experience with inventory distribution and control, purchasing and sanitation procedures. ServSafe Certification required, Knowledge and experience monitoring food .Experience with ordering and inventory procedures. Strong attention to detail Excellent organizational skills Communication skills Ability to coach, develop and train others Culinary experience Lead & develop High Performing Teams
Feb 08, 2020
Full time
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. KITCHEN SUPERVISOR - Fort Lauderdale Airport Coordinate and control total function of the production kitchen pertaining to food production and quality assurance Fully responsible for food, labor, sanitation Training and development of culinary staff Maintains and exceeds Food Safety and Sanitation standards Monitor and maintain operating standards (i.e., sanitation, brand standards, etc.) Supports on-going culinary talent development Job Responsibilities: Management: Oversee employees & kitchen, including supervising activities of cooks; train/instruct employees on policies, procedures, duties and activities. Schedule personnel; ensure adequate employee coverage while managing food & labor costs. Operations: Receive merchandise, verify inventory; ensure correct stock has been delivered issue merchandise to stands. Determine quantities of food and related products required to adequately stock commissary; purchase on behalf of the company, following established corporate specifications. Prepare various operational reports; keep records pertaining to purchases, sales and requisitions; maintain a clean & orderly kitchen to comply with State & Local Health Department regulations; Comply with sanitation laws & ensure proper sanitation procedures are followed. Ensure frequent onsite inspections and audits of production area and units on a regular basis (e.g., temperature controls checks, line checks, monitors associate food handling practices and personal hygiene); Maintain Health and Sanitation Collaborate with others (GM/DM/Brands) Desired Experience/Qualifications: 5 years of experience in food & beverage including experience with inventory distribution and control, purchasing and sanitation procedures. ServSafe Certification required, Knowledge and experience monitoring food .Experience with ordering and inventory procedures. Strong attention to detail Excellent organizational skills Communication skills Ability to coach, develop and train others Culinary experience Lead & develop High Performing Teams
