81 hospitality jobs found

ABOUT US Franklin Park Conservatory and Botanical Gardens offers world-class horticulture, art & nature-based exhibitions and educational programs. The 13-acre indoor and outdoor facility-situated two miles from downtown Columbus-features glasshouses including the historic John F. Wolfe Palm House; botanical gardens including the Scotts Miracle-Gro Foundation Children's Garden and Scotts Miracle Gro-Foundation Community Garden Campus; and event venues. The Conservatory is home to the largest collection of Chihuly glass in a botanical garden and Light Raiment II by internationally renowned artist James Turrell. Committed to the community, the Conservatory strives to provide an accessible and welcoming experience to all. MISSION Inspired by horticulture, Franklin Park Conservatory and Botanical Gardens elevates quality of life and connects the community through educational, cultural and social experiences. VISION A world that celebrates nature as essential to the human experience. JOB SUMMARY: The Seasonal Café Cook prepares recipes from scratch while ensuring high quality food and customer service for all guests and employees of the Conservatory. Compensation: $18/hr + tips. Additional Information: Part-Time staff will receive complimentary Conservatory membership and participation in the Ohio Public Employees Retirement System (OPERS). RESPONSIBILITIES: Opens, closes, and operates the Café and/or Conservatory Food Truck according to predetermined operational procedures and hours. Prepares ingredients and from scratch baked goods, soups, salads, and sauces in a fast and efficient manner, following cafe recipes and specifications while paying special attention to food quality, flavor, temperatures, date labels, and product rotation. Prepares orders according to menu or special request, as quickly and neatly as possible, without sacrificing food quality. Sets up and stocks the "Hot Line and Grab & Go" areas before opening with all necessary menu and back up items for service. Notifies the Executive Chef and fellow team members when any items are running low. Maintains focus on outstanding food and service. Follows Ohio Health Department guidelines regarding personal hygiene, food temperature controls, date labels, and product rotation. Ensures all food leaving the kitchen is fresh, properly presented, and up to café standards. Runs food to guests as needed. Maintains cleanliness and organization of the work station, kitchen, truck, and storage areas. Communicates relevant menu and ingredient needs/information to fellow team members. Performs other duties as assigned by Executive Chef. KNOWLEDGE AND EXPERIENCE REQUIRED: Previous foodservice experience required, including experience preparing recipes from scratch. Experience in customer service within a restaurant or café environment. Knowledge of food preparation and equipment. Knowledge of food weights/measurements. Knowledge and understanding of safe food handling procedures. Proficient problem solving skills. Proficient written and oral communication skills. Ability to obtain and maintain Servsafe certification. Ability to work long days, weekends, holidays, and evening hours. Ability to stand/walk for several hours at a time. Ability to lift, carry, or otherwise move objects weighing up to 50 pounds when receiving and storing food and equipment. EEO Statement: Franklin Park Conservatory and Botanical Gardens is an Equal Opportunity Employer. The Conservatory does not discriminate in its employment decisions on the basis of race, religion, color, national origin, sex, pregnancy, lactation status, gender identity or expression, sexual orientation, age, disability, veteran or military status, genetic information, or any other protected status. The Conservatory values diversity and is committed to creating an inclusive environment for all employees.

Dave & Buster's is proud to be recognized by Forbes as one of The Best Employers for Women and one of The Best Employers for Diversity in 2021. Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Requirements STUFF OUR ATTORNEYS MAKE US WRITE: The physical demands described here are representative of those that must be met by a team member 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 position, the team member will regularly be required to: Work in noisy, fast paced environment with distracting conditions. Move about facility and stand for long periods of time. Lift and carry 30 pounds. Walk or stand 100% of shift. Reach, bend, stoop, mop, sweep and wipe frequently. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified in this position. As an equal opportunity employer, Dave & Buster's is dedicated to our policy of nondiscrimination in all aspects of employment, and we comply with all Federal, State and Local laws regarding nondiscrimination.

At Hy-Vee our people are our strength. We promise "a helpful smile in every aisle" and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other. Job Description: Job Title: Line Cook Department: Market Grille FLSA: Non-Exempt General Function: Provides prompt, efficient and friendly customer service. Prepares various foods for the Market Grille and is responsible for all hot foods and cold foods including available heat-and-eat varieties. Core Competencies Partnerships Growth mindset Results oriented Customer focused Professionalism Reporting Relations: Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables, and Health Wellness Home; Food Service Manager; Market Grille Department Manager; Assistant Market Grille Department Manager; Service Managers Positions that Report to you: None Primary Duties and Responsibilities: Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Assists customers by: (examples include) escorting them to the products for which they're looking securing products that are out of reach loading or unloading heavy items making note of and passing along customer suggestions or requests performing other tasks in every way possible to enhance the shopping experience. Answers the telephone promptly when called upon and provides friendly, helpful service to customers who call. Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment. Prepares the cooking surfaces. Prepares vegetables, sides, meats, breakfast foods and all menu items. Places food in hot cases, monitors amounts, and refills as necessary. Knowledgeable of all menu items and able to take guests' orders Prepares items for the upcoming shifts. Ensures personal understanding of all aspects of the Market Grille. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. Maintains strict adherence to department and company guidelines related to personal hygiene and dress. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time. Secondary Duties and Responsibilities: Provides direct customer service when necessary. Orders product and supplies when necessary or notifies department head of needs. Assists in other areas of store as needed. Performs other job related duties and special projects as required. Knowledge, Skills, Abilities and Worker Characteristics: Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions. Must have the ability to do simple addition and subtraction; copying figures, counting and recording. Must have the ability to understand and follow verbal or demonstrated instructions, write identifying information, and request supplies orally or in writing. Education and Experience: High school or equivalent experience. Six months or less of similar or related work experience. Physical Requirements: Must be physically able to exert up to 50 pounds of force occasionally; up to 20 pounds of force frequently; and up to 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision. Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions. Working Conditions: This position is frequently exposed to a cool and warm environment, dampness, noise from equipment, and vibrations from some equipment. There are possible equipment movement hazards from slicers and choppers. There is daily exposure to cleaning chemicals and solvents. This is a fast paced work environment. Equipment Used to Perform Job: Grill, toaster, coffee machine, oven, steamer, chopper, hot case, kitchen utensils, knives, stove, chicken roaster, can opener, Telexon ordering unit, and C.A.R.S. reordering system. Contacts: Deals with customers on a daily basis. Are you ready to smile, apply today.

The GreenJackets are looking to hire an experienced Line Cook for our games and events starting immediately. Responsibilities: Prepare basic components of each item on our menu using our recipes Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards Prepares quality food according to recipes and visual standards Upholds all sanitation codes, food handling procedures and safety policies Maintains a clean, safe and well organized work environment Ensures all food is served, stored and prepared at proper temperature Cleans work areas, tools, equipment and dishes as needed Ensures all food products are properly stored, covered and labeled per health codes Works to minimize waste Create a fun, positive work environment while acting as a team player Performs all other duties as assigned, including rotation to other concession positions as needed Qualifications and Skills: Must be 18 years or older Must have previous cooking experience in a commercial environment Ability to work on your feet for four hours or more a day High level of professionalism Comfortable working with a team in a fast-paced kitchen environment Excellent verbal communication and organization skills Must be able to lift at least 20 pounds at a time on a regular basis All seasonal employees who work for the GreenJackets must be able to work most if not all of our games. Please check our schedule to ensure this is possible. Our schedule is here: Further, all employees must be able to pass a background related to sexual offense history. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class. Job Questions: This position will require weekend shifts due to our game schedule, is that possible with your schedule?

EOE STATEMENT: We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, disability status, sexual orientation, age, protected veteran status or any other characteristic protected by law. CATEGORY: Kitchen Description Title:Line Cook - Food Truck Dept: Kitchen Hours: Full time and Part time openings Report to: Sous Chef - Food Truck Wage: $17.00 -$18.00 per hour depending on experience Affordable housing options may be available. Morning Glory Farm offers a wide assortment of fresh-packed salads, side dishes, entrees and soups that are prepared daily in our kitchen. We pride ourselves on using our own produce and other local ingredients in season to create outstanding food. Our Farmstand is stocked with freshly prepared entrees, soups, side dishes, salads and pickled vegtables and dressings. We use our own farm produce whenver possible as well as the finest non-GMO and organic products. We prioritize sustainability in food services. Our dishes are based on seasonal produce and our meals and offerings are made from scratch. We have a wide assortment of breakfast items, fresh salad bar, entrees and soups that are prepared daily in our kitchen and served in our stationary food truck. This position is central to our daily food service which includes breakfast items, baked goods, soups, and build-your-own salad bar using our own produce and other local ingredients in season. The line cook will be repsonsible for day-to-day preparation and cooking of our offerings for the food truck. In our daily work, we: Measure and assemble ingredients for menu items. Collaborate with the Executive Chef and Sous Chef - Food Truck to prepare breakfast and lunch dishes. Cook breakfast and lunch dishes. Maintain accurate food inventories. Ensure all food is prepared, handled, and stored according to all required food safety code standards. Rotate stock items as per established procedures. Restock food truck for subsequent shifts. Ensure that all food prep areas are cleaned and sanitized at the end of your shift. POSITION REQUIREMENTS: Our ideal candidate: Commercial kitchen cooking experience a plus. Capable of taking and giving direction well and multi-tasking effectively. Has the ability to remain calm and focused and provide excellent products in a high volume environment. Must be self-motivated and team-oriented. This job requires the ability to lift 30 pounds frequently and 50 pound occasionally. Applicants must be flexible and adaptable and able to work weekends. PM21 FULL-TIME/PART-TIME: Full-Time and/or Part-Time WAGE: Compensation is based on experience, starting at $17.00 per hour POSITION: Line Cook - Food Truck EXEMPT/NON-EXEMPT: Non-Exempt ABOUT THE ORGANIZATION: Morning Glory Farm, started in 1975 by James and Deborah Athearn, grows about 65 acres of vegetables and small fruits on the island of Martha's Vineyard. Small successive plantings of a wide variety of crops supply the Farmstand from May through December. Crops include sweet corn, lettuce, carrots, beets, tomatoes, melons, potatoes, beans, squash, pumpkins, and more. Our herb garden supplies a full assortment of culinary herbs. We also raise four acres of cut flowers, and small plantings of strawberries, grapes, peaches, and beach plums. We keep beef cows on pasture in Chilmark for which we harvest 45 acres of hay and we also produce eggs, pork and fresh, pasture-raised chickens to sell in the Farmstand. Twenty-three acres of our vegetable fields are farmed using natural practices and only OMRI certified fertilizers and pesticides. We manage the rest of our land with a minimum of pesticides and with attention to the long-term health of the soil. The farm name grew from the vision of the sun rising over lush, green fields, cows with udders full of milk ambling past bountiful gardens and hedgerows lively with honeybees: true wealth of nature's glory. Each year we meet a new crew of farmers, bakers, cooks, and Farmstand staff who become part of the farm family. The farm has benefited from a variety of wonderful people who have endowed Morning Glory with their own special contributions. LOCATION: MA, Edgartown PI

EOE STATEMENT: We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, disability status, sexual orientation, age, protected veteran status or any other characteristic protected by law. CATEGORY: Kitchen Description Title:Line Cook - Food Truck Dept: Kitchen Hours: Full time and Part time openings Report to: Sous Chef - Food Truck Wage: $17.00 -$18.00 per hour depending on experience Affordable housing options may be available. Morning Glory Farm offers a wide assortment of fresh-packed salads, side dishes, entrees and soups that are prepared daily in our kitchen. We pride ourselves on using our own produce and other local ingredients in season to create outstanding food. Our Farmstand is stocked with freshly prepared entrees, soups, side dishes, salads and pickled vegtables and dressings. We use our own farm produce whenver possible as well as the finest non-GMO and organic products. We prioritize sustainability in food services. Our dishes are based on seasonal produce and our meals and offerings are made from scratch. We have a wide assortment of breakfast items, fresh salad bar, entrees and soups that are prepared daily in our kitchen and served in our stationary food truck. This position is central to our daily food service which includes breakfast items, baked goods, soups, and build-your-own salad bar using our own produce and other local ingredients in season. The line cook will be repsonsible for day-to-day preparation and cooking of our offerings for the food truck. In our daily work, we: Measure and assemble ingredients for menu items. Collaborate with the Executive Chef and Sous Chef - Food Truck to prepare breakfast and lunch dishes. Cook breakfast and lunch dishes. Maintain accurate food inventories. Ensure all food is prepared, handled, and stored according to all required food safety code standards. Rotate stock items as per established procedures. Restock food truck for subsequent shifts. Ensure that all food prep areas are cleaned and sanitized at the end of your shift. POSITION REQUIREMENTS: Our ideal candidate: Commercial kitchen cooking experience a plus. Capable of taking and giving direction well and multi-tasking effectively. Has the ability to remain calm and focused and provide excellent products in a high volume environment. Must be self-motivated and team-oriented. This job requires the ability to lift 30 pounds frequently and 50 pound occasionally. Applicants must be flexible and adaptable and able to work weekends. PM21 FULL-TIME/PART-TIME: Full-Time and/or Part-Time WAGE: Compensation is based on experience, starting at $17.00 per hour POSITION: Line Cook - Food Truck EXEMPT/NON-EXEMPT: Non-Exempt ABOUT THE ORGANIZATION: Morning Glory Farm, started in 1975 by James and Deborah Athearn, grows about 65 acres of vegetables and small fruits on the island of Martha's Vineyard. Small successive plantings of a wide variety of crops supply the Farmstand from May through December. Crops include sweet corn, lettuce, carrots, beets, tomatoes, melons, potatoes, beans, squash, pumpkins, and more. Our herb garden supplies a full assortment of culinary herbs. We also raise four acres of cut flowers, and small plantings of strawberries, grapes, peaches, and beach plums. We keep beef cows on pasture in Chilmark for which we harvest 45 acres of hay and we also produce eggs, pork and fresh, pasture-raised chickens to sell in the Farmstand. Twenty-three acres of our vegetable fields are farmed using natural practices and only OMRI certified fertilizers and pesticides. We manage the rest of our land with a minimum of pesticides and with attention to the long-term health of the soil. The farm name grew from the vision of the sun rising over lush, green fields, cows with udders full of milk ambling past bountiful gardens and hedgerows lively with honeybees: true wealth of nature's glory. Each year we meet a new crew of farmers, bakers, cooks, and Farmstand staff who become part of the farm family. The farm has benefited from a variety of wonderful people who have endowed Morning Glory with their own special contributions. LOCATION: MA, Edgartown PI

The Dominion Difference! Want to be a part of a team whose calling and purpose is to honor God through service to seniors? Our unique faith-based, culture-first model provides a supportive and engaging work environment. Join team Dominion and take advantage of the Dominion Senior Living career pathway program for an opportunity to earn an additional $1 per hour in compensation the first year, and additional annual increases based on performance ratings. We offer Lucrative and Exciting Benefits: Health Insurance, including Medical, Dental, and Vision Life Insurance, Short-Term, and Long-Term Disability Insurance Telephone Doctor 24/7 Employee Assistance Program Health Savings Account or Health Reimbursement Arrangement Paid Time Off Paid Holidays Time and a Half on Holidays Direct Deposit- Bi-weekly Chaplain Support Employee Referral Program Resident Referral Program Attendance Incentives Sponsored Mission Trips-$1000 allowance and up to a week of paid time off Marriage Retreat-Weekend Retreat Paid in Full Professional Counseling-Free and Discounted Sessions Offered Annually Discounted Gym Memberships/Fitness Products Identity Theft Protection and Credit Monitoring Summary of Responsibility: The Dining Services Chef works in conjunction with the Dietitian and Dining Services Director to meet residents' needs in producing quality nutritional service outcomes and quality care in accordance with all laws, regulations, and Dominion Senior Living standards. Essential Duties: Follows all policies, procedures, and standards for safe food preparation, service, and storage; proper use of machinery and equipment; and infection control. Keeps the Dining Services Director informed regarding any unusual incidents or issues regarding residents, team members, or the community. Remains knowledge on ordered diets (i.e. therapeutic), as well as food textures and follows diet changes as directed by the Dining Services Director in a timely and accurate manner. Prepares for the shift by reviewing information/reports. Sets up and sanitizes the work area. Practices safe knife handling and keeps knives sharp. Thaws and cools fools according to requirements and maintains appropriate temperatures for cold and hot foods. Prepares meals that are tasty, appetizing in appearance, nutritionally balanced, and appropriate for each resident. Practices on-going cleaning and follow cleaning schedule for all kitchen areas. Maintains equipment as required. Keeps the kitchen organized in a safe, neat, and orderly manner. Receives and stores food items in a safe, sanitary, and timely manner. Ensures the kitchen is prepared and food and supplies are readily available for the next meal. Restocks product and supplies after meal service is complete. Closes the work area at the conclusion of operation. Assists in keeping Dining Services within budget by controlling waste. Notifies the Dining Services Director when supplies are needed. Assists other departments with programming and activities as needed. Education, Experience, Licensure/Certification, Age Requirements: High School diploma or equivalent is preferred. Prior healthcare and food services experience is preferred. Must successfully complete a valid food service sanitation course and maintain the certificate. Must obtain valid Continuing Education credits as required by the State of the community. Experience with seniors and especially cognitively impaired seniors (those with Alzheimer's or Dementia) is preferred. Approved criminal background check, physical, drug screen and TB skin test is required. Must be a minimum of eighteen (18) years of age. Dominion Senior Living is proud to be a drug-free workplace. Employment with Dominion is contingent upon the successful passing of a pre-employment drug screen. Application Process:A review of all applications begins immediately and continues until the position is filled. For full consideration, applicants must apply electronically through our applicant tracking system via the company careers page. The application should include the submission of a cover letter that highlights the candidate's interest in the role and experience that meets the requirements of the position, an updated resume, and the names, current company name, title, e-mail address, and phone number of three professional references. We do not accept unsolicited resumes from staffing agencies or executive search firms. EEO Principles The Company is committed to the principles of equal employment opportunity as well as compliance with the law. It is our policy to provide equal employment opportunity and to make all employment-related decisions without regard to race, color, sex, age, marital status, sexual orientation, religion, national origin, citizenship status, disability, status as a disabled veteran or veteran of the Vietnam Era or any other legally protected status or characteristic in the state in which a team member is employed by the Company. This policy applies to recruitment, hiring, training, promotion, disciplinary action, termination, and all other personnel actions and conditions of employment. The Company's personnel policies and actions seek to ensure that no discriminatory practice exists. The Company also makes its recruiting sources aware of this policy and will terminate relationships with any organization that refuses tosubscribe to the same principles. By this policy, the Company wishes to ensure that all team members have the opportunity to maximize their contribution to the Company and to their own career goals. The intention behind this policy is to provide equal employment opportunities that will simultaneously serve the requirements of society, the law, sound business practices, and individual dignity.

At Hy-Vee our people are our strength. We promise "a helpful smile in every aisle" and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other. Job Description: Job Title: Market Grille Express Clerk Department: Market Grille Express FLSA: Non-Exempt General Function: Provides prompt, efficient and friendly customer service. Reviews and fills customer orders for the day. Handles food in a safe manner and ensures the work area is always clean and neat. Core Competencies Partnerships Growth mindset Results oriented Customer focused Professionalism Reporting Relations: Accountable and Reports to: District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables, and Health Wellness Home; Food Service Director; Market Grille Department Manager; Assistant Market Grille Department Manager; Service Managers Positions that Report to you: None Primary Duties and Responsibilities: Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store. Makes an effort to learn customers' names and to address them by name whenever possible. Assists customers by: escorting them to the products for which they're looking securing products that are out of reach loading or unloading heavy items making note of and passing along customer suggestions or requests performing other tasks in every way possible to enhance the shopping experience. Answers the telephone promptly when called upon, and provides friendly, helpful service to customers who call including taking customer orders. Takes customer orders at the Market Grille counter. Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment. Reviews orders for the day. Handles food in a safe manner and ensures the work area is always clean and neat. Reviews the status and appearance of the food for freshness. Ensures that an adequate food supply is ready and on hand and develops or follows a production list. Anticipates product needs for the department on a daily basis. Prepares and replenishes product as necessary. Pulls product from cooler/freezer to prepare for cooking. Checks in product, puts product away, and may review invoices. Runs the department registers and receives payment, makes change, etc., where applicable. Removes trash in a timely manner. Maintains strict adherence to department and company guidelines related to personal hygiene and dress. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time. Secondary Duties and Responsibilities: Washes dishes as necessary. Orders product and supplies as necessary. Prices products for customers as necessary. Delivers orders as needed. Assists in other areas of store as needed. Performs other job related duties and special projects as required. Knowledge, Skills, Abilities and Worker Characteristics: Must have the ability to carry out detailed but uninvolved written or verbal instructions; deal with a few concrete variables. Ability to do simple addition and subtraction; copying figures, counting and recording. Possess the ability to understand and follow verbal or demonstrated instructions; write identifying information; request supplies orally or in writing. Education and Experience: No education requirement. Six months or less of similar or related work experience. Physical Requirements: Must be able to physically perform medium work: exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision. Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions. Working Conditions: The duties for this position are normally conducted in a store environment. There is significant pressure to meet deadlines and handle multiple priorities. There is exposure to noise, equipment movement hazards, cleaning chemicals/solvents, possible electrical shock and temperature extremes. Equipment Used to Perform Job: Standard tools and equipment used in a kitchen environment including disposal, trash compactor, slicer, Hobart machine, grill, fryer, dishwasher, register system, ovens, rotisserie, knives, label maker, and company vehicle. Contacts: Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections. Are you ready to smile, apply today.

At PEG Hospitality Group it's our associates that make us successful, and we believe in taking good care of them. Both full and part-time associates are eligible to enroll in our benefit plan offerings after you have completed 30 days with us. Additionally, you'll be eligible to receive paid time off and holiday pay. We also offer generous parental leave benefits, a 401k savings plan, hotel stay discounts. If you need your pay a little earlier, we have you covered with our partner, PayActive. Treating one another with respect, inspiring each other to be our best, and being diligent in the work we do, are our core values. If these are important to you and you want to find a place where your hard work and commitment are appreciated and rewarded, join us! JOB SUMMARY: Line Cooks will work at a variety of stations in a high-volume kitchen environment. They are responsible for creating an exceptional culinary experience for guests though preparation, cooking, and food presentation. They may be asked to lead the kitchen staff during the absence of the Executive or Sous Chefs. Must adhere to all sanitation regulations and requirements, also responsible for the correct handling and preparation of all food items and equipment. RESPONSIBILITIES: Works in the designated station as directed by Executive Chef and/or Sous Chef. Able to organize the assigned work area and efficiently put away orders. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like ovens, stoves, grills, microwaves, and fryers. Able to produce quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the assigned work area. Prepare ingredients for cooking, including portioning, chopping, and storing food. Cook food according to recipes, quality standards, presentation standards and food preparation checklist. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation. Replenishes service lines as needed and restocks and prepares the workstation for the next shift. Ensures that all products are always stored properly in the correct location at the appropriate levels. Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests. Serve food in proper portions on to correct serving vessels and plates. Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment. Maintain correct portion size and quality of the food to the hotel's standards. Minimize waste and maintain controls to attain forecasted food cost. Review status of work and follow-up actions required with the Head Cook before leaving. Assists in providing on the job training & development of new cooks. Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management. REQUIREMENTS: Must be able to stand and walk for prolonged periods of time. Ability to lift, push, pull or carry up to 30 lbs. independently. Excellent understanding of various cooking methods, ingredients, equipment, and procedures. Able to work in a fast-paced environment with speed and quality. Great personal hygiene and grooming standards. Should be able to communicate, read and write clearly and effectively. QUALIFICATIONS: High school education or diploma in culinary Basic computer skills and familiar with inventory systems One to five years of minimum experience in a high-volume kitchen or full-service hotel highly desired.

Key Job Duties and Responsibilities: The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Director of Food Services. The following is a general list of key job duties and responsibilities in your position. The list is not to be considered inclusive and you will be required to perform other duties/responsibilities as assigned by an authorized supervisor. Duties and Responsibilities: Comply with the Facility's personnel, safety, and corporate policies and procedures. Treat residents, family members, visitors, and team members with respect and dignity. Maintain the confidentiality of all resident and family information. Report to work on time and as scheduled. Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services. Assures staff compliance to all state and federal regulations. Complies with schedule as established by Dietary Manager/Executive Chef Review menus prior to preparation. Inspect special diet trays or requests are served to the resident as requested. Ensure that all dietary procedures are followed in accordance with established policies. Assist in establishing food service production line, etc., to assure that meals are prepared on time. Prepare and serve meals that are palatable and appetizing in appearance. Serve food in accordance with established portion control procedures. Prepare food in accordance with sanitary regulations as well as our established policies. Ensure that safety regulations and precautions are followed at all times by all personnel. Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks. Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained. Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Ensure that food and supplies for the next meal are readily available. Assist in inventorying and storing in-coming food, supplies, etc., as necessary. Recommend equipment and supplies need in the department. Make only authorized food substitutions. Assist in food preparation for special meals, for parties, etc. Report all hazardous conditions/equipment to the Director of Food Services immediately. Report all accidents/incidents as established by department policies. Fill out and file reports as directed. Essential Job/Physical Requirements: The following is a general list of key job/physical requirements for your position. The list is not to be considered inclusive and other job/physical requirements may be necessary as deemed by the Facility. Regular worksite attendance. CDM certification that is in good standing with the State preferred. Must have successfully completed all ServSafe educational requirements. Must have basic computer skills. If required to operate a motor vehicle for business purposes, must successfully complete the requirements contained in Company's Motor Vehicles policy. Must be able to read, write, speak, and understand the English language. Must be able to work beyond normal working hours and on weekends and holidays when necessary. Must be able to assist in the evacuation of residents during emergency situations. Must be able to perform the essential position functions of the job with, or without reasonable accommodation. Employee is required to use a transfer/gait belt or to obtain the assistance of another employee when attempting to assist residents when lifting or carrying objects in excess of 25 pounds. The employee must be aware that during the normal, routine performance of the essential functions, some of the following body movements may occur naturally, although they may not be a requirement of the job. Primary Physical Requirements: Lift up to 10 lbs: Constantly Lift 11 to 25 lbs: Constantly Lift 26 to 50 lbs: Occasionally Lift over 50 lbs: Not required Carry up to 10 lbs: Constantly Carry 11 to 25 lbs: Frequently Carry 26 to 50 lbs: Rarely Carry over 50 lbs: Not required Reach above should height: Constantly Reach at shoulder height: Constantly Reach below shoulder height: Constantly Push/Pull: Constantly Hand Manipulation: Grasping: Constantly Handling: Constantly Torquing: Frequently Fingering: Frequently Other Physical Considerations Twisting, Bending, Crawling, Squatting, Kneeling, Crouching, Climbing and Balancing are all required. Employees may be required to operate and automobile and various games. Must be able to relate to and work with the ill, disabled, elderly, emotionally upset, and, at times, hostile people within the Facility. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure that the requirements of this position can be fully met.

Job Details Job Location Northridge Village - Ames, IA Position Type Full Time Job Category Food Services Description Pivotal Health Care is a family of retirement communities dedicated to providing quality and innovative senior living communities. We focus on enriching the lives of our residents through purpose, passion & joy in life! Here at Pivotal, we believe our team members are a vital role in our communities success! If you're in search of a family based organization with a culture of care and you have the passion for providing quality services to seniors - keep reading! Our beautiful, 5 star, boutique style communities offer several levels of living including: independent living, assisted living, short-term rehab, and long-term care. With our smaller boutique style model, we are able to strive to have favorable staff to resident ratios which allows our team members to have the time to build meaningful relationships with our residents. Role: We are seeking a dedicated Cook to join our North Ridge Village team! This Cook is responsible for preparing meals according to menu plans that change with the seasons, creating a restaurant-style dining experience, and may assist in serving as needed. Responsibilities: The Cook will coordinate food preparation and meal service, including nutritional snacks The Cook will plan and initiate cooking schedule for food preparation to meet meal schedules The Cook assist in receiving and storing food and supplies The Cook attend in-service educational programs as assigned Qualifications Qualifications: The Cook should have a high school graduate or equivalent education is required. The Cook should have a minimum one (1) year food service experience in a health care dietary setting is desired. Preference is given to persons with Culinary or equivalent training and understanding of therapeutic diets. ServSafe certification must be completed in the first year of employment. Pivotal Health Care's family of Retirement Communities include: Colonial Village, Overland Park, KS Maggie's Place, Overland Park, KS Westchester Village, Lenexa KS Linden Woods Village, Gladstone, MO Prairie Vista Village, Altoona, IA Terrace Glen Village, Marion, IA Cedar Ridge Village, West Des Moines, IA Northridge Village, Ames, IA Kennybrook Village, Grimes, IA Scenic Living Community, Iowa Falls, IA Pivotal Health Care is an equal opportunity employer and will consider all applications without regard to race, marital status, sex, age, color, religion, national origin, veteran status, disability of any other characteristic protected by law. The Pivotal Health Care family of companies is proud to be a tobacco-free campus, including but not limited to electronic cigarettes. Pivotal Health Care follows CMS and CDC protocols when considering COVID-19 vaccination.

Location Omni Louisville Hotel is the new cornerstone of downtown, which opened its doors on March 6, 2018. Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city's rich history and authentic character, the Omni Louisville transforms one of the city's most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city. The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blends elements of the city's heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel's Speakeasy and bowling alley. Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers' coffee, baked bread, and smoked barbeque. Job Description The Neighborhood Services Cook position will prepare and cook all menu items according to Omni specifications and standards and work in conjunction with all line cooks to ensure the safe and clean function of the kitchen. Responsibilities Communication with the Executive Chef to learn daily work tasks and complete a daily prep list. Performing work assignments to meet proper quantities within a necessary time frame. Being knowledgeable of all stations in the kitchen. Being knowledgeable of plate presentations and preparations of all menu items. Communication and working with the culinary team to coordinate all hot and cold foods. Communication of all food items needed for current and future shifts. Maintain sanitation standards as communicated by health department. Maintain cleanliness of work area and shared kitchen spaces. Preparing culinary dishes to Omni standard and executing F&B orders in a timely manner. Completing any other assignments as assigned by Kitchen Management. Be pleasant, smile and greet all guests, using surnames when obtained. Create memorable, WOW experiences for each and every guest. Qualifications Candidates must have culinary experience in a hotel or restaurant. Strong background in prep, hot line and cold line necessary. Highly motivated self starter focused on quality, organization, cleanliness and teamwork. The ability to work in a fast paced, high pressure work environment while executing delegated tasks and assignments. Excellent customer service and verbal communication skills Able to maintain a professional business appearance, attitude, and performance Stand or walk for an extended period or for an entire work shift. Requires frequent bending, reaching overhead and squatting. Lift, carry, and place objects weighing up to 50 lbs without assistance. Push/pull objects weighing up to 75 lbs without assistance. Ability to work a flexible schedule, including night and overnight shifts, weekends and holidays. Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster () and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement () If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . Job LocationsUS-KY-Louisville Posted Date2 days ago(6/2/2023 5:45 PM) Requisition ID 0 of Openings 3 Category (Portal Searching) Culinary

Position Purpose & Summary The primary objectives of a pastry cook are production of pastry products, desserts, and bakery items. To coordinate the preparation of food according to standards set by the Executive Pastry Chef. Is a leader of the bakery and is responsible for managing daily production and execution of all bakery/pastry items. Assist's executive Pastry chef with all specialty functions and holidays. Maintain a clean and sanitary workplace. To engage as a positive member of the culinary team. Essential Functions: Deliver "I Am Proud" service standards and department-specific signature touch points. Communicate all product needs to the Executive pastry chef. Coordinates production of all pastries, bakery, dessert items for all outlets Assists the cooks and chefs in production of specific cuisine and special functions. Ensures all cuisine that is served is done to the specifications of the Executive Pastry chef. Maintains a clean and sanitary workplace, special cleaning projects as assigned by the chefs. Maintains a high level of quality assurance. Establish cross-departmental channels of communication among teammates that are consistent and complete. Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, cookies for all outlets banquets and amenities. Prepares cakes by trimming uneven surfaces, spreading icing between layers and decorating the outside of the cake. Creatively decorates all cakes, tarts, and pastry special order items. Demonstrating skill in baking pastries, desserts, cakes, cookies, sweets, and pies. Monitoring equipment and ensuring all specialized pastry baking tools are in working order. Creating custom cake designs for special occasions such as birthdays, weddings, and anniversaries Additional Duties and Responsibilities: Greet every guest, member, and team member with "I Am Proud" standards and set a positive tone for every interaction. Provide extraordinary service that is "Enriching by Nature." Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and commitments. Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values. Be empowered to make things go right if they go wrong. Give the guest/member a fond farewell. Address feedback by utilizing the LEARN Model. Demonstrate a professional appearance and be attentive to what matters most. Comply with company policies and procedures. Observe and adhere to safety guidelines Marginal Functions: Identifiable - Information is clear but further investigation often is required in order to define problems and proceed. Often requires modifying existing procedures / precedents within established policy. Perform other duties as assigned. Problem solving information is clear but further investigation is needed to define problem may require modifying procedure to achieve desired results. Interface positively with other departments, offering assistance when needed. Displays care in use of equipment and maintains an organized and professional work environment. Position Requirements: Requires advanced knowledge of specialized or technical field or a thorough knowledge of the practices and techniques of a professional pastry kitchen. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines. Minimum Knowledge & Skills: Position requires advanced knowledge of specialized or technical field or a through knowledge of practices and techniques of a professional pastry kitchen. Requires a full knowledge of policies and procedures, and the ability to determine the best course of action and explain that to the chef. Formal Education and Job-Related Experience: Pastry degree preferred, or culinary degree. Michelin star or James Beard awarded experience preferred. License, Registration, and/or Certification Required: ACF certification preferred Serve safe food handlers' certification. External and Internal Personal Contact: Communications: Daily - Written and reading, line ups Weekly - weekly departmental meetings Occasionally - Participate in one-on-one coaching sessions. Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication. Additional Licenses and/or Certifications Required: YES NO Valid Driver's License X CPR Certification X Food Protection Manager Certification X Food Handler Certification X Alcohol Server/Seller Certification X Position Analysis/Specifications: N/A (Not Applicable) OCCASIONAL FREQUENTLY Sitting X Standing X Walking X Bending Over X Crawling X Reaching X Crouching X Kneeling X Balancing X Pushing / Pulling X Lifting / Carrying: 10 lbs. or less X 11 to 25 lbs. X 26 to 50 lbs. X 51 to 70 lbs. X Manual Dexterity X Fine Motor Skills X Gross Motor Skills X Eye / Hand Coordination X Near Vision Far Vision Color Recognition X Hearing Environmental Factors: Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather. YES NO Working Outside X Working Inside X Working Alone X Working Closely with Others X Excessive Cold / Heat X Excessive Humidity / Dampness X Noise / Vibrations X Working Above Ground X Working Below Ground X Working with Chemicals / Detergents / Cleaners X Working Around Fumes / Smoke / Gas X Walking on Uneven Surfaces X Operating Motorized Equipment or Vehicles X Working Around/Near Machinery/Motorized Equipment X Climbing on Scaffolds or Ladders X Continuous use with a Computer and Keyboard X

ABOUT US Franklin Park Conservatory and Botanical Gardens offers world-class horticulture, art & nature-based exhibitions and educational programs. The 13-acre indoor and outdoor facility-situated two miles from downtown Columbus-features glasshouses including the historic John F. Wolfe Palm House; botanical gardens including the Scotts Miracle-Gro Foundation Children's Garden and Scotts Miracle Gro-Foundation Community Garden Campus; and event venues. The Conservatory is home to the largest collection of Chihuly glass in a botanical garden and Light Raiment II by internationally renowned artist James Turrell. Committed to the community, the Conservatory strives to provide an accessible and welcoming experience to all. MISSION Inspired by horticulture, Franklin Park Conservatory and Botanical Gardens elevates quality of life and connects the community through educational, cultural and social experiences. VISION A world that celebrates nature as essential to the human experience. JOB SUMMARY The Café Cook prepares recipes from scratch while ensuring high quality food and customer service for all guests and employees of the Conservatory. Additional Information: This is a full-time non-exempt position. The selected candidate will be eligible for the Conservatory's benefit package offered to full-time employees, which includes medical, dental and vision insurance, company paid Life/AD&D/Short-Term and Long-Term Disability insurance, participation in the Ohio Public Employees Retirement Program (OPERS), optional 457(b) Deferred Compensation plan, accrued Paid Time Off (PTO) which starts at 23 days annually, accrued Sick Time, 3 paid holidays (Thanksgiving, Christmas Eve, and Christmas Day), and complimentary membership to the Conservatory. Compensation: $18/hr RESPONSIBILITIES Opens, closes, and operates the Café and/or Conservatory Food Truck according to predetermined operational procedures and hours. Prepares ingredients and from scratch baked goods, soups, salads, and sauces in a fast and efficient manner, following cafe recipes and specifications while paying special attention to food quality, flavor, temperatures, date labels, and product rotation. Prepares orders according to menu or special request, as quickly and neatly as possible, without sacrificing food quality. Sets up and stocks the "Hot Line and Grab & Go" areas before opening with all necessary menu and backup items for service. Notifies the Executive Chef and fellow team members when any items are running low. Maintains focus on outstanding food and service. Follows Ohio Health Department guidelines regarding personal hygiene, food temperature controls, date labels, and product rotation. Ensures all food leaving the kitchen is fresh, properly presented, and up to café standards. Runs food to guests as needed. Maintains cleanliness and organization of the work station, kitchen, truck, and storage areas. Communicates relevant menu and ingredient needs/information to fellow team members. Performs other duties as assigned by the Executive Chef. KNOWLEDGE AND EXPERIENCE REQUIRED High School Diploma or G.E.D. Previous foodservice experience required, including experience preparing recipes from scratch. Experience in customer service within a restaurant or café environment. SKILLS REQUIRED AND RESULTS TYPICALLY ACHIEVED Knowledge of food preparation and equipment. Knowledge of food weights/measurements. Knowledge and understanding of safe food handling procedures. Proficient problem solving skills. Proficient written and oral communication skills. Ability to obtain and maintain Servsafe certification. Ability to work long days, weekends, holidays, and evening hours. Ability to stand/walk for several hours at a time. Ability to lift, carry, or otherwise move objects weighing up to 50 pounds when receiving and storing food and equipment. EEO Statement: Franklin Park Conservatory and Botanical Gardens is an Equal Opportunity Employer. The Conservatory does not discriminate in its employment decisions on the basis of race, religion, color, national origin, sex, pregnancy, lactation status, gender identity or expression, sexual orientation, age, disability, veteran or military status, genetic information, or any other protected status. The Conservatory values diversity and is committed to creating an inclusive environment for all employees.

Hiring Immediately Increased Wages Flexible Scheduling Available Nye Health Services, a family-owned company that has been recognized nationally for our care, service, and culture is seeking a Part-Time Day + Evening Flex Cook for our Nye Pointe campus located in Fremont, NE. Your schedule would look like this: Tuesday + Wednesday 1pm-8pm Thursday 6am-2pm Every other weekend 6am-2pm At Nye, you will be part of a team that comes in every day knowing their job will give back to them unconditionally. Helping people feel cared for and connected in life's later years is priority number one. We are here for them - and each other. People live, and work happy here! Position Summary To oversee preparation, serving, and clean-up food to residents/tenants, guests, and team members in accordance with recipes, menus, and diet orders as well as our established company policies and procedures, standards, and guidelines; and current federal, state, and local laws and regulations governing the campus and as directed by the supervisor by performing the following duties. In this role you will: Oversee the Culinary Services production line to assure meals and snacks are prepared within established time frames and campus guidelines Preparing food according to planned menus, recipes, and within proper temperatures Serving food including, but not limited to setting trays/tables with appropriate eating utensils, napkins, condiments, and menu items Qualified candidates will have: Less than high school education; or up to one (1) month related experience or training; or equivalent combination of education and experience. Experience preferred, but not required Must be a minimum of 18 years old What's in it for you: Competitive benefits package including low premiums, short-term disability, long-term disability, HSA contribution matching, 401(k) with company match, and more! Flexible scheduling for many positions including on-call, full-time, and part-time options Competitive wage scales including shift differential for qualifying positions Tuition reimbursement and scholarship programs Financial wellness and freedom through access to your earned wages prior to your pay date! A great culture where we live out our mission "To celebrate life in environments we create by delivering exceptional service and superior value through innovative leadership in personalized care." In 1989, Nye Health Services was founded on the philosophy that people deserve services that recognize individuality and are tailored to their unique needs. Today, Nye Health Services remains family-owned with campuses in Fremont, Lincoln, and Norfolk, Nebraska . Nye Health Services is blessed with dedicated and compassionate people who believe in our vision and deliver on our mission every day. Having a great work environment, while providing the best quality services so people feel cared for is of the utmost importance to us. We give passionate people a purpose! We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

COOK TEAM LEADER JOB SUMMARY Cooks a variety of food according to department recipes. Responsible for managing safety, taste and cost of all prepared foods, while adjusting production levels to meet demand. Performs customer service roles as necessary. Responsible to manage training of new hires and teach cook skills. Will assist in leading daily shifts, planning weekly responsibilities for all cooks, developing hospital menus and planned development of cook staff. Will demonstrate and lead excellence in the following disciplines: salad cook, bakery cook, and line cook. COOK TEAM LEADER JOB SPECIFICATIONS Education and/or experience: High School diploma or equivalent required. 5-10 years of professional cooking (healthcare or otherwise) preferred. ServSafe certification required within 3 months of hire. Formal Culinary training preferred. Knowledge: Knowledge of food preparation and food safety in a commercial setting is required. Knowledge of therapeutic diets required, or complete and demonstrate competency in BMH Dietary Manual within 1 month of hire. Advanced knowledge of grilling, roasting, sautéing, broiling, deep frying, steaming, braising, stewing, meat fabrication, baking and pastry, and other skills required, according to department certification program. Skills: Sanitary food handling skills are required. Good written and oral communication skills required. Strong time management skills and good customer service skills must be demonstrated upon hire. Abilities: Able to follow recipes, work within given production time frames, manager own time and independently work towards constantly improving quality standards. Able to observe and react to customer volume. Must have open scheduling availability. PI

JOB SUMMARY Cooks a variety of food according to department recipes. Responsible for managing safety, taste and cost of all prepared foods, while adjusting production levels to meet demand. Performs customer service roles as necessary. Responsible to manage training of new hires and teach cook skills. Will assist in leading daily shifts, planning weekly responsibilities for all cooks, developing hospital menus and planned development of cook staff. Will demonstrate and lead excellence in the following disciplines: salad cook, bakery cook, and line cook. JOB SPECIFICATIONS Education and/or experience: High School diploma or equivalent required. 5-10 years of professional cooking (healthcare or otherwise) preferred. ServSafe certification required within 3 months of hire. Formal Culinary training preferred. Knowledge: Knowledge of food preparation and food safety in a commercial setting is required. Knowledge of therapeutic diets required, or complete and demonstrate competency in BMH Dietary Manual within 1 month of hire. Advanced knowledge of grilling, roasting, sautéing, broiling, deep frying, steaming, braising, stewing, meat fabrication, baking and pastry, and other skills required, according to department certification program. Skills: Sanitary food handling skills are required. Good written and oral communication skills required. Strong time management skills and good customer service skills must be demonstrated upon hire. Abilities: Able to follow recipes, work within given production time frames, manager own time and independently work towards constantly improving quality standards. Able to observe and react to customer volume. Must have open scheduling availability. PI

JOB SUMMARY Cooks a variety of food according to department recipes. Responsible for managing safety, taste and cost of all prepared foods, while adjusting production levels to meet demand. Performs customer service roles as necessary. Responsible to manage training of new hires and teach cook skills. Will assist in leading daily shifts, planning weekly responsibilities for all cooks, developing hospital menus and planned development of cook staff. Will demonstrate and lead excellence in the following disciplines: salad cook, bakery cook, and line cook. JOB SPECIFICATIONS Education and/or experience: High School diploma or equivalent required. 5-10 years of professional cooking (healthcare or otherwise) preferred. ServSafe certification required within 3 months of hire. Formal Culinary training preferred. Knowledge: Knowledge of food preparation and food safety in a commercial setting is required. Knowledge of therapeutic diets required, or complete and demonstrate competency in BMH Dietary Manual within 1 month of hire. Advanced knowledge of grilling, roasting, sautéing, broiling, deep frying, steaming, braising, stewing, meat fabrication, baking and pastry, and other skills required, according to department certification program. Skills: Sanitary food handling skills are required. Good written and oral communication skills required. Strong time management skills and good customer service skills must be demonstrated upon hire. Abilities: Able to follow recipes, work within given production time frames, manager own time and independently work towards constantly improving quality standards. Able to observe and react to customer volume. Must have open scheduling availability. PI

Primary City/State: Mesa, Arizona Department Name: Culinary & Nutrition-Hosp Work Shift: Night Job Category: Facilities, Environmental Services, and Culinary The future is full of possibilities. At Banner Health, we're excited about what the future holds for health care. That's why we're changing the industry to make the experience the best it can be. Our team has come together with the common goal: Make health care easier, so life can be better. The future of health care starts here. If you're ready to change lives, we want to hear from you. The Culinary and Nutrition Department is made up of a diverse cultural team. This is a great opportunity into the healthcare industry. As a member of our team you will work with top of the line industry equipment and enhance your organizational skills, time management, communication and problem solving abilities. As a Senior Cook you will prepare fresh hot foods for production and retail services. You may also assist in preparing and serving hot foods for patients, retail dining and other special events. Prior healthcare experience is a plus as well as high volume short order cook experience in a very fast paced environment. You will partner with the teams responsibilities with dishwashing, food prep, unboxing foods and supplies, pulling new inventory, restocking shelves while providing premier customer service. This position is a full time night shift, starting at 6:30pm (8 hour shift) Weekend and holiday rotations are required in this role. Enjoy a flat rate $1/hour weekend shift differential and an 18%-night shift differential when applicable. Your pay and benefits (Total Rewards) are important components of your Journey at Banner Health. Banner Health offers a variety of benefit plans to help you and your family. We provide health and financial security options so you can focus on being the best at what you do and enjoying your life. Top Pay, Excellent Benefits & Fantastic Growth Opportunity! Make a difference in your life and Join Banner Now! Located on an 80-acre campus in Mesa, Arizona, Banner Desert Medical Center is one of Arizona's largest and most comprehensive hospitals and is recognized by U.S. News and World Report as one of Phoenix's Best Hospitals. We provide an abundance of exceptional opportunities with more than 600 licensed beds, including over 100 dedicated to children. Areas of excellence include high-risk pregnancy and neonatal care, obstetrics and gynecology, pediatrics, cardiology, oncology and emergency medicine. With 21 operating rooms, we offer a full range of surgical specialties and advanced technology that includes the daVincir Surgical System. About Banner Children's Hospital at Desert If you desire to provide the best care possible to the most vulnerable patients, come to Banner Children's Hospital at Desert in Mesa, Ariz. Within our 248-bed, state-of-the-art facility, specially trained nurses, physicians and other clinical professionals utilize the most advanced technology - including iCare ICU monitoring and robotic surgery - to provide high quality, child-friendly, family-centered care. Our facilities feature a recently expanded 104-bed NICU, a 24-bed PICU, six pediatric ORs and a 26-bed ED. We also offer dedicated pediatric rehab, radiology, oncology and hematology capabilities. With clinical diversity, exceptional training programs and a supportive culture, this is a place where you can grow in your career as you help our very special patients. POSITION SUMMARY This position plans daily food production for assigned areas and produces all food items based on information obtained from production sheets, café menus, catering requests, and any other approved source. CORE FUNCTIONS 1. Prepares all food items according to standardized recipes. Adjusts recipe quantities for correct yields. Notifies supervisor of any problems relating to production. 2. Plans food production timing and quantities in accordance with the daily orders, menu tally sheets and production assignments. In the event of shortage, determines menu substitutions for regular and café menus. Consults with diet tech or dietician for menu substitution needs for special diets. 3. Minimizes food waste with appropriate planning and tracking. Records food shortages and excess quantities in accordance with department procedure. 4. Checks and logs food and equipment temperatures and reports any problems to the supervisor. Reads thermometers and follows safety requirements. 5. Maintains par levels of food and supplies in assigned areas, orders and/or restocks items in accordance with established routines, rotates food stocks, checks freshness dates. 6. Keeps assigned work areas clean and in an orderly manner. Reports all needed equipment repair. 7. May receive and check in deliveries from vendors and in menu planning. May also oversee production quality when needed. 8. Works under general supervision. Provides leadership and knowledge in cooking and food preparation skills to other members of the kitchen staff. Has primarily inter-department responsibility. May deal with external customers in café or catering work assignments. MINIMUM QUALIFICATIONS High school diploma/GED or equivalent working knowledge. This position requires the knowledge and abilities in institutional food production normally acquired with two or more years of similar work experience in production cooking, plus a solid understanding of cooking principles, menu substitutions and modified recipes for all commonly prescribed diets. Must have skills and demonstrated abilities in hot food production and the use of all required commercial kitchen equipment. Must be able to learn and follow established policies and procedures, read and understand written and verbal instruction, communicate effectively, perform math calculations regarding recipe weights and amounts plus calculate amounts of food for necessary production. Must be able to learn food handling regulations and pass certification tests as required. Must be able to perform tasks within limited time frames and follow production and cleaning schedules plus use chemicals safely. Employees working at Banner Behavioral Health Hospital or Boswell Skilled Nursing Facility must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment. For Banner Staffing Services (BSS) team members, the food handlers' card is required within 30 days of hire. For BSS team members in Tucson and Colorado, the food handlers' card is not required All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation. PREFERRED QUALIFICATIONS Additional related education and/or experience preferred. EOE/Female/Minority/Disability/Veterans Our organization supports a drug-free work environment. Privacy Policy

Primary City/State: Mesa, Arizona Department Name: Culinary & Nutrition-Hosp Work Shift: Night Job Category: Facilities, Environmental Services, and Culinary The future is full of possibilities. At Banner Health, we're excited about what the future holds for health care. That's why we're changing the industry to make the experience the best it can be. Our team has come together with the common goal: Make health care easier, so life can be better. The future of health care starts here. If you're ready to change lives, we want to hear from you. The Culinary and Nutrition Department is made up of a diverse cultural team. This is a great opportunity into the healthcare industry. As a member of our team you will work with top of the line industry equipment and enhance your organizational skills, time management, communication and problem solving abilities. As a Senior Cook you will prepare fresh hot foods for production and retail services. You may also assist in preparing and serving hot foods for patients, retail dining and other special events. Prior healthcare experience is a plus as well as high volume short order cook experience in a very fast paced environment. You will partner with the teams responsibilities with dishwashing, food prep, unboxing foods and supplies, pulling new inventory, restocking shelves while providing premier customer service. This position is a full time night shift, starting at 6:30pm (8 hour shift) Weekend and holiday rotations are required in this role. Enjoy a flat rate $1/hour weekend shift differential and an 18%-night shift differential when applicable. Your pay and benefits (Total Rewards) are important components of your Journey at Banner Health. Banner Health offers a variety of benefit plans to help you and your family. We provide health and financial security options so you can focus on being the best at what you do and enjoying your life. Top Pay, Excellent Benefits & Fantastic Growth Opportunity! Make a difference in your life and Join Banner Now! Located on an 80-acre campus in Mesa, Arizona, Banner Desert Medical Center is one of Arizona's largest and most comprehensive hospitals and is recognized by U.S. News and World Report as one of Phoenix's Best Hospitals. We provide an abundance of exceptional opportunities with more than 600 licensed beds, including over 100 dedicated to children. Areas of excellence include high-risk pregnancy and neonatal care, obstetrics and gynecology, pediatrics, cardiology, oncology and emergency medicine. With 21 operating rooms, we offer a full range of surgical specialties and advanced technology that includes the daVincir Surgical System. About Banner Children's Hospital at Desert If you desire to provide the best care possible to the most vulnerable patients, come to Banner Children's Hospital at Desert in Mesa, Ariz. Within our 248-bed, state-of-the-art facility, specially trained nurses, physicians and other clinical professionals utilize the most advanced technology - including iCare ICU monitoring and robotic surgery - to provide high quality, child-friendly, family-centered care. Our facilities feature a recently expanded 104-bed NICU, a 24-bed PICU, six pediatric ORs and a 26-bed ED. We also offer dedicated pediatric rehab, radiology, oncology and hematology capabilities. With clinical diversity, exceptional training programs and a supportive culture, this is a place where you can grow in your career as you help our very special patients. POSITION SUMMARY This position plans daily food production for assigned areas and produces all food items based on information obtained from production sheets, café menus, catering requests, and any other approved source. CORE FUNCTIONS 1. Prepares all food items according to standardized recipes. Adjusts recipe quantities for correct yields. Notifies supervisor of any problems relating to production. 2. Plans food production timing and quantities in accordance with the daily orders, menu tally sheets and production assignments. In the event of shortage, determines menu substitutions for regular and café menus. Consults with diet tech or dietician for menu substitution needs for special diets. 3. Minimizes food waste with appropriate planning and tracking. Records food shortages and excess quantities in accordance with department procedure. 4. Checks and logs food and equipment temperatures and reports any problems to the supervisor. Reads thermometers and follows safety requirements. 5. Maintains par levels of food and supplies in assigned areas, orders and/or restocks items in accordance with established routines, rotates food stocks, checks freshness dates. 6. Keeps assigned work areas clean and in an orderly manner. Reports all needed equipment repair. 7. May receive and check in deliveries from vendors and in menu planning. May also oversee production quality when needed. 8. Works under general supervision. Provides leadership and knowledge in cooking and food preparation skills to other members of the kitchen staff. Has primarily inter-department responsibility. May deal with external customers in café or catering work assignments. MINIMUM QUALIFICATIONS High school diploma/GED or equivalent working knowledge. This position requires the knowledge and abilities in institutional food production normally acquired with two or more years of similar work experience in production cooking, plus a solid understanding of cooking principles, menu substitutions and modified recipes for all commonly prescribed diets. Must have skills and demonstrated abilities in hot food production and the use of all required commercial kitchen equipment. Must be able to learn and follow established policies and procedures, read and understand written and verbal instruction, communicate effectively, perform math calculations regarding recipe weights and amounts plus calculate amounts of food for necessary production. Must be able to learn food handling regulations and pass certification tests as required. Must be able to perform tasks within limited time frames and follow production and cleaning schedules plus use chemicals safely. Employees working at Banner Behavioral Health Hospital or Boswell Skilled Nursing Facility must possess an Arizona Fingerprint Clearance Card at the time of hire and maintain the card for the duration of their employment. For Banner Staffing Services (BSS) team members, the food handlers' card is required within 30 days of hire. For BSS team members in Tucson and Colorado, the food handlers' card is not required All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation. PREFERRED QUALIFICATIONS Additional related education and/or experience preferred. EOE/Female/Minority/Disability/Veterans Our organization supports a drug-free work environment. Privacy Policy