Job Description: The Kitchen Manager is responsible for a variety of duties and responsibilities regarding the oversight of all kitchen operations. He/She supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with federal, state and local laws. The Kitchen Manager is a confident decision maker as well as highly practiced in employee and business management, people motivation, and communications. Responsibilities: Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution Conduct a daily pre-shift meeting with your kitchen team to discuss systems and processes, notes, goals, changes, and new ideas Ensure the Assistant Kitchen Manager understands expectations and is upholding all systems and processes daily and when you (the KM) are not present Communicate with the General Manager of your location to determine labor and sales forecast for upcoming weeks Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance) Order all food and related product, utilizing the declining budget to keep COGS in line with set expectations Communicate any Commissary issues/suggestions to the Commissary Manager Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling Oversee prep and confirm that all recipes and procedures are followed properly to maintain consistency Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team Create daily/weekly specials and ensure cost of each item aligns with our expectations and the target market/customer base of your restaurant Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment Qualifications: Minimum two years of prior kitchen experience Culinary coursework a plus ServSafe certified Willingness to work a flexible schedule that includes day, night and weekend hours General understanding of nutrition and menu planning; driven to expand knowledge in these areas Exhibit a sense of urgency Motivated to work in a team environment Neat, clean and professional appearance Company Description Big Fish Restaurant Group is a privately held, professionally managed multi-concept restaurant group that grew from the success of the original Big Fish Grill in Rehoboth Beach, Delaware. Since 1997 when brothers Eric and Norman Sugrue opened the original Big Fish Grill, BFRG has expanded north to Wilmington and across state lines to Maryland with a total of 20 locations. Big Fish Restaurant Group now consists of Big Fish Grill Rehoboth, Big Fish Seafood Market, Big Fish Grill Ocean View, Big Fish Market/Rosenfeld's South Bethany, Big Fish Grill on the Riverfront, Summer House, Salt Air, Obie's By the Sea, Sazio, Stingray, Crab House, Striper Bites, Taco Grande, Trolley Square Oyster House, Washington Street Ale House, Mikimotos, Torbert Street Social, Rosenfeld's Wilmington, Riverfront Events, and Nick's Fish House. We are proud to say that Big Fish Restaurant Group has been a favorite of those local to Delaware and visiting for over 20 years! Each of our concepts serves only the freshest seafood alongside unique and delicious dishes. We value team members who love amazing food, tasty beverages and making others smile just as much as we do; and we are currently seeking new team members who are driven and hospitality-focused! Team service is at the heart of what we do, not only because it ensures an outstanding experience for every guest, but also makes for a stress-free and engaging work environment. So an affinity for teamwork and can-do attitude are musts to get drafted to our team! Contagious happiness is certainly a bonus. If you would like to join our fun and dynamic team, go ahead and apply! We can't wait to learn all about you. You can expect to hear from a manager soon to schedule an interview if we think you are the right fit for BFRG. Thank you for your time and good luck! Big Fish Restaurant Group is an Equal Opportunity Employer that recruits and hires qualified candidates without regard to race, religion, sex, sexual orientation, age, national origin, ancestry, citizenship, disability or veteran status. Benefits Competitive Pay Medical, Dental, Vision Insurance Paid Vacation Time Advancement Opportunities Supportive Team Environment Meal Discounts
Oct 01, 2023
Full time
Job Description: The Kitchen Manager is responsible for a variety of duties and responsibilities regarding the oversight of all kitchen operations. He/She supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with federal, state and local laws. The Kitchen Manager is a confident decision maker as well as highly practiced in employee and business management, people motivation, and communications. Responsibilities: Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution Conduct a daily pre-shift meeting with your kitchen team to discuss systems and processes, notes, goals, changes, and new ideas Ensure the Assistant Kitchen Manager understands expectations and is upholding all systems and processes daily and when you (the KM) are not present Communicate with the General Manager of your location to determine labor and sales forecast for upcoming weeks Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance) Order all food and related product, utilizing the declining budget to keep COGS in line with set expectations Communicate any Commissary issues/suggestions to the Commissary Manager Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling Oversee prep and confirm that all recipes and procedures are followed properly to maintain consistency Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team Create daily/weekly specials and ensure cost of each item aligns with our expectations and the target market/customer base of your restaurant Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment Qualifications: Minimum two years of prior kitchen experience Culinary coursework a plus ServSafe certified Willingness to work a flexible schedule that includes day, night and weekend hours General understanding of nutrition and menu planning; driven to expand knowledge in these areas Exhibit a sense of urgency Motivated to work in a team environment Neat, clean and professional appearance Company Description Big Fish Restaurant Group is a privately held, professionally managed multi-concept restaurant group that grew from the success of the original Big Fish Grill in Rehoboth Beach, Delaware. Since 1997 when brothers Eric and Norman Sugrue opened the original Big Fish Grill, BFRG has expanded north to Wilmington and across state lines to Maryland with a total of 20 locations. Big Fish Restaurant Group now consists of Big Fish Grill Rehoboth, Big Fish Seafood Market, Big Fish Grill Ocean View, Big Fish Market/Rosenfeld's South Bethany, Big Fish Grill on the Riverfront, Summer House, Salt Air, Obie's By the Sea, Sazio, Stingray, Crab House, Striper Bites, Taco Grande, Trolley Square Oyster House, Washington Street Ale House, Mikimotos, Torbert Street Social, Rosenfeld's Wilmington, Riverfront Events, and Nick's Fish House. We are proud to say that Big Fish Restaurant Group has been a favorite of those local to Delaware and visiting for over 20 years! Each of our concepts serves only the freshest seafood alongside unique and delicious dishes. We value team members who love amazing food, tasty beverages and making others smile just as much as we do; and we are currently seeking new team members who are driven and hospitality-focused! Team service is at the heart of what we do, not only because it ensures an outstanding experience for every guest, but also makes for a stress-free and engaging work environment. So an affinity for teamwork and can-do attitude are musts to get drafted to our team! Contagious happiness is certainly a bonus. If you would like to join our fun and dynamic team, go ahead and apply! We can't wait to learn all about you. You can expect to hear from a manager soon to schedule an interview if we think you are the right fit for BFRG. Thank you for your time and good luck! Big Fish Restaurant Group is an Equal Opportunity Employer that recruits and hires qualified candidates without regard to race, religion, sex, sexual orientation, age, national origin, ancestry, citizenship, disability or veteran status. Benefits Competitive Pay Medical, Dental, Vision Insurance Paid Vacation Time Advancement Opportunities Supportive Team Environment Meal Discounts
Position: Pastry Cook Department: Food and Beverage Reports To: Executive Chef FLSA Status: Part-Time/Hourly/Nonexempt Summary This position is responsible for assisting the Executive Chef in the creation/production of hot and cold food items for food service events, including banquets, buffets, and concessions, within SAVOR guidelines to ensure that quality standards are achieved. Essential Duties and Responsibilities Food Service Production Work with Executive Chef to create and develop attractive hot and cold catering presentations. Assist with inventory counting and maintenance. Assist Executive Chef with creating new dessert ideas and recipes including sauces, presentations, and garnishes. Assist with creating event-specific concessions items to sell. Follow and execute approved recipes, while strictly adhering to SAVOR guidelines and production standards. Measure ingredients and seasonings utilized during the preparation process. Wash, cut, and prepare fruits, vegetables and salads. Prepare, bake, and decorate dessert food products. Prepare beef, poultry, and seafood proteins, ensuring the proper storage and handling of raw foods. Stir and monitor stocks, sauces, and dressings. Properly test food product temperatures. Other Maintain organized and sanitary workstation at all times, following ServSafe standards, as well as Board of Health regulations. Distribute and store clean pots, dishes, and utensils. Assist in the delivery of prepared foods to Server stations during scheduled events. Properly label and date food items for storage and retail concessions sales. Minimize waste by controlling overage and usage. Inform Executive Chef of any food product shortages or kitchen equipment malfunctions. Supervisory Responsibilities This position does not have supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience High School Diploma or GED. A minimum of six months of food service experience in a commercial or restaurant kitchen environment. Culinary school training preferred. Knowledge of food service health and safety standards. Skills and Abilities Ability to follow oral and written instructions. Proficiency in mathematics to assess dry and liquid weights and measurements. Ability to focus, with a strong attention to detail in a fast-paced environment. Excellent customer service skills. Ability to work in a confined environment with hot and cold temperatures for prolonged periods of time. Ability to demonstrate a strong work ethic that encourages quality team efforts to complete the variety of tasks required. Ability to maintain proper grooming and dress code standards for the kitchen. Other Qualifications Available to work flexible hours, including nights, weekends, and holidays. ServSafe Food Handler Certification or the ability to acquire certification within 6 months of employment. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand and walk for the duration of the shift; talk and hear. This position requires stooping, carrying, bending, and lifting up to 50 pounds. This position may require work inside or outside of the building, as needed by events. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. This document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the Top Workplace in the area.
Sep 29, 2023
Full time
Position: Pastry Cook Department: Food and Beverage Reports To: Executive Chef FLSA Status: Part-Time/Hourly/Nonexempt Summary This position is responsible for assisting the Executive Chef in the creation/production of hot and cold food items for food service events, including banquets, buffets, and concessions, within SAVOR guidelines to ensure that quality standards are achieved. Essential Duties and Responsibilities Food Service Production Work with Executive Chef to create and develop attractive hot and cold catering presentations. Assist with inventory counting and maintenance. Assist Executive Chef with creating new dessert ideas and recipes including sauces, presentations, and garnishes. Assist with creating event-specific concessions items to sell. Follow and execute approved recipes, while strictly adhering to SAVOR guidelines and production standards. Measure ingredients and seasonings utilized during the preparation process. Wash, cut, and prepare fruits, vegetables and salads. Prepare, bake, and decorate dessert food products. Prepare beef, poultry, and seafood proteins, ensuring the proper storage and handling of raw foods. Stir and monitor stocks, sauces, and dressings. Properly test food product temperatures. Other Maintain organized and sanitary workstation at all times, following ServSafe standards, as well as Board of Health regulations. Distribute and store clean pots, dishes, and utensils. Assist in the delivery of prepared foods to Server stations during scheduled events. Properly label and date food items for storage and retail concessions sales. Minimize waste by controlling overage and usage. Inform Executive Chef of any food product shortages or kitchen equipment malfunctions. Supervisory Responsibilities This position does not have supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience High School Diploma or GED. A minimum of six months of food service experience in a commercial or restaurant kitchen environment. Culinary school training preferred. Knowledge of food service health and safety standards. Skills and Abilities Ability to follow oral and written instructions. Proficiency in mathematics to assess dry and liquid weights and measurements. Ability to focus, with a strong attention to detail in a fast-paced environment. Excellent customer service skills. Ability to work in a confined environment with hot and cold temperatures for prolonged periods of time. Ability to demonstrate a strong work ethic that encourages quality team efforts to complete the variety of tasks required. Ability to maintain proper grooming and dress code standards for the kitchen. Other Qualifications Available to work flexible hours, including nights, weekends, and holidays. ServSafe Food Handler Certification or the ability to acquire certification within 6 months of employment. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand and walk for the duration of the shift; talk and hear. This position requires stooping, carrying, bending, and lifting up to 50 pounds. This position may require work inside or outside of the building, as needed by events. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. This document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the Top Workplace in the area.
About the Organization OVERVIEW ABOUT DIVIDEND RESTAURANT GROUP Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders. Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways. Description Sullivan's Steakhouse is hiring qualified applicants for Prep Cooks in your area! Submit your resume or apply directly at . Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to handle knives and to operate kitchen equipment Assist Line Cooks and Pantry when necessary with food preparation Continually maintain a clean, safe and sanitary Prep Area, Walk-In Cooler and Freezer Position Requirements Job Requirements: Must have upbeat, outgoing and positive attitude Ability to work positively in a fast-paced environment Ability to be on your feet and alert for extended periods of time Salary Range
Sep 10, 2023
Full time
About the Organization OVERVIEW ABOUT DIVIDEND RESTAURANT GROUP Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders. Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways. Description Sullivan's Steakhouse is hiring qualified applicants for Prep Cooks in your area! Submit your resume or apply directly at . Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to handle knives and to operate kitchen equipment Assist Line Cooks and Pantry when necessary with food preparation Continually maintain a clean, safe and sanitary Prep Area, Walk-In Cooler and Freezer Position Requirements Job Requirements: Must have upbeat, outgoing and positive attitude Ability to work positively in a fast-paced environment Ability to be on your feet and alert for extended periods of time Salary Range
Salary: $70-$75k.yearly - based on experience Other Forms of Compensation: bonus potential What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions for a high-volume corporate dining account (Analog Devices) in Wilmington, MA. The position entails assisting in all phases of planning, ordering, inventory, food preparation (breakfast, lunch), as well as catering functions. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness, and presentation. The Sous Chef I also empowers and manages a team, trains, develops, and advises the back-of-house associates in preparing and cooking foods to accomplish the objectives of the operation to the happiness of the customers, clients, and management. Enjoy a Monday-Friday work schedule with occasional evenings based on catering events, free parking, free meals, bonus potential, winter holiday time off, growth opportunities and so much more! Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and crafting menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with handling cost controls and controlling expenditures. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the management level. Previous catering experience in a high-volume setting is preferred and helpful Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and mentor skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is helpful. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Req ID: Flik Hospitality Group NANCY M TEIXEIRA req_classification
Sep 29, 2023
Full time
Salary: $70-$75k.yearly - based on experience Other Forms of Compensation: bonus potential What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions for a high-volume corporate dining account (Analog Devices) in Wilmington, MA. The position entails assisting in all phases of planning, ordering, inventory, food preparation (breakfast, lunch), as well as catering functions. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness, and presentation. The Sous Chef I also empowers and manages a team, trains, develops, and advises the back-of-house associates in preparing and cooking foods to accomplish the objectives of the operation to the happiness of the customers, clients, and management. Enjoy a Monday-Friday work schedule with occasional evenings based on catering events, free parking, free meals, bonus potential, winter holiday time off, growth opportunities and so much more! Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and crafting menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with handling cost controls and controlling expenditures. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the management level. Previous catering experience in a high-volume setting is preferred and helpful Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and mentor skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is helpful. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Req ID: Flik Hospitality Group NANCY M TEIXEIRA req_classification
Purpose To minister to the spiritual, social, emotional and physical needs of the residents and guests by leading them to discover salvation and healing through the Lord Jesus Christ. Job Objective Chef-driven food service experience for large meals with a curative cuisine focus. To coordinate & oversee ordering, food prep. and sanitation for all Mission kitchens and food service activities To be responsible for prep. of meals on a regular shift, providing nutritious and attractive meals to program men, overnight guests, community, Mission staff and guests To supervise kitchen workers in their duties encouraging a spirit of teamwork To interview, train, supervise, counsel, schedule and evaluate residents/volunteers as it pertains to the food service areas To communicate effectively for short and long term planning To lead by example To oversee ordering, food preparation and sanitation and coordinate volunteers and program residents for special events including, but not limited to the Great Thanksgiving Banquet. Qualifications Be a born again, mature Christian able to clearly communicate the Gospel as opportunities during the work day arise; and regularly attend a Bible-believing church. Have a desire to serve the Lord through widely varied responsibilities to advance ministry to those currently homeless and the urban poor of Wilmington with a compassionate heart. Have cooking experience, including a good knowledge of Health Department expectations; including knowledge/certification in Serve Safe Have flexibility and be able to take instruction Have organizational skills and good communication skills Have knowledge of computer and inventory systems Exhibit leadership ability and ability to work with people Have a good understanding of other departments and their needs throughout the ministry Able to deal with people in a variety of circumstances Able to use good judgment to make independent decisions Process a servant s heart for people: compassion and understanding to work with individuals who are hurting Maintain a public and private life consistent with the standards and policies of SBM Represent a clean and neat in appearance. - honest and trustworthy in character Responsibilities Seek to exemplify Jesus Christ daily and be prepared to share the Gospel as opportunities arise Lead the day-to-day operations of the food service department Must be able to implement new systems, communicate on a regular basis, and consistently follow through on tasks related to the highest quality and ultimate efficiency in the operation of Food Service Create weekly food orders and menu for both kitchens Develop menus that are nutritious and tasteful, using donated foods as much as possible Ensure that personnel and systems are in place to serve every meal Directly oversee weekly kitchen order deliveries (food & supplies) Use the warehouse inventory to compile a daily kitchen order Make sure the menu is followed by all kitchen workers Make sure food in walk-ins is dated and rotated on a daily basis Make sure cleanliness of kitchen facilities, sanitary practices of cooks & program staff, and quality service. Supervise the kitchen workers in both kitchens and dining rooms, preparing and serving program men and shelter clients as well as staff meetings, board meetings, special luncheons and events. Personally oversee hosting volunteers/donors coming to SBM to prepare and/or serve meals or any kitchen related projects. Ensure a positive experience and ensure Mission commitments are honored by volunteers/donors. Communicate the volunteer schedules to kitchen workers at SBM Resolve conflict through fair treatment and discipline Work in harmony with Men s Ministry and Family Ministry staff Participate in all required ministry activities Interact with professionalism and Christian maturity with all Mission management and staff Attend all lead management staff meetings Perform other duties as assigned by the President
Sep 15, 2023
Contractor
Purpose To minister to the spiritual, social, emotional and physical needs of the residents and guests by leading them to discover salvation and healing through the Lord Jesus Christ. Job Objective Chef-driven food service experience for large meals with a curative cuisine focus. To coordinate & oversee ordering, food prep. and sanitation for all Mission kitchens and food service activities To be responsible for prep. of meals on a regular shift, providing nutritious and attractive meals to program men, overnight guests, community, Mission staff and guests To supervise kitchen workers in their duties encouraging a spirit of teamwork To interview, train, supervise, counsel, schedule and evaluate residents/volunteers as it pertains to the food service areas To communicate effectively for short and long term planning To lead by example To oversee ordering, food preparation and sanitation and coordinate volunteers and program residents for special events including, but not limited to the Great Thanksgiving Banquet. Qualifications Be a born again, mature Christian able to clearly communicate the Gospel as opportunities during the work day arise; and regularly attend a Bible-believing church. Have a desire to serve the Lord through widely varied responsibilities to advance ministry to those currently homeless and the urban poor of Wilmington with a compassionate heart. Have cooking experience, including a good knowledge of Health Department expectations; including knowledge/certification in Serve Safe Have flexibility and be able to take instruction Have organizational skills and good communication skills Have knowledge of computer and inventory systems Exhibit leadership ability and ability to work with people Have a good understanding of other departments and their needs throughout the ministry Able to deal with people in a variety of circumstances Able to use good judgment to make independent decisions Process a servant s heart for people: compassion and understanding to work with individuals who are hurting Maintain a public and private life consistent with the standards and policies of SBM Represent a clean and neat in appearance. - honest and trustworthy in character Responsibilities Seek to exemplify Jesus Christ daily and be prepared to share the Gospel as opportunities arise Lead the day-to-day operations of the food service department Must be able to implement new systems, communicate on a regular basis, and consistently follow through on tasks related to the highest quality and ultimate efficiency in the operation of Food Service Create weekly food orders and menu for both kitchens Develop menus that are nutritious and tasteful, using donated foods as much as possible Ensure that personnel and systems are in place to serve every meal Directly oversee weekly kitchen order deliveries (food & supplies) Use the warehouse inventory to compile a daily kitchen order Make sure the menu is followed by all kitchen workers Make sure food in walk-ins is dated and rotated on a daily basis Make sure cleanliness of kitchen facilities, sanitary practices of cooks & program staff, and quality service. Supervise the kitchen workers in both kitchens and dining rooms, preparing and serving program men and shelter clients as well as staff meetings, board meetings, special luncheons and events. Personally oversee hosting volunteers/donors coming to SBM to prepare and/or serve meals or any kitchen related projects. Ensure a positive experience and ensure Mission commitments are honored by volunteers/donors. Communicate the volunteer schedules to kitchen workers at SBM Resolve conflict through fair treatment and discipline Work in harmony with Men s Ministry and Family Ministry staff Participate in all required ministry activities Interact with professionalism and Christian maturity with all Mission management and staff Attend all lead management staff meetings Perform other duties as assigned by the President
