THE MINING EXCHANGE New lifestyle hotel is about to take Colorado Springs by storm! Built in 1902 as a stock exchange for local mining companies, The Mining Exchange, lies in the heart of downtown Colorado Springs, Colorado. The hotel is currently undergoing a transformational renovation and will relaunch in late 2023 as Colorado Springs' newest and most unique lifestyle hotel. The new hotel will lean into its unique character & history to bring a truly inspired design and experience to the market. When complete, the hotel will offer 134 stunning guest rooms, a new Italian restaurant, a western honkytonk, restyled event space and new coffee experience. Included in the transformation will be a variety of curated artwork, thoughtful design elements and spaces created for making connections. Click here for more information. THE ROLE Position: Sous Chef Reports To: Executive Chef, Director, Food & Beverage COMPANY OVERVIEW: Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. POSITION PROFILE: Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL JOB FUNCTION: Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Manage the daily production, preparation and presentation of all food for the hotel's food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc ) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved Promote the Accident Prevention Program to minimize liabilities and related expenses. Perform Manager-on-Duty functions and shifts as assigned. Salary: $60,000 - $70,000 DESIRED SKILLS AND QUALIFICATIONS: Education: Two to four-year college degree or equivalent education/experience. Experience: A minimum of five years' culinary experience in a related position. Hotel experience preferred. Skills and Abilities: Ability to perform critical analysis and manage a wide-range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively. BENEFITS PACKAGE Competitive Salary Team Member Hotel Discount Program Uniforms Provided Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO beginning after ninety (90) days of employment 401k with employer match Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit to learn more about our existing hotels, other exciting job opportunities and our company.
Sep 27, 2023
Full time
THE MINING EXCHANGE New lifestyle hotel is about to take Colorado Springs by storm! Built in 1902 as a stock exchange for local mining companies, The Mining Exchange, lies in the heart of downtown Colorado Springs, Colorado. The hotel is currently undergoing a transformational renovation and will relaunch in late 2023 as Colorado Springs' newest and most unique lifestyle hotel. The new hotel will lean into its unique character & history to bring a truly inspired design and experience to the market. When complete, the hotel will offer 134 stunning guest rooms, a new Italian restaurant, a western honkytonk, restyled event space and new coffee experience. Included in the transformation will be a variety of curated artwork, thoughtful design elements and spaces created for making connections. Click here for more information. THE ROLE Position: Sous Chef Reports To: Executive Chef, Director, Food & Beverage COMPANY OVERVIEW: Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. POSITION PROFILE: Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL JOB FUNCTION: Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service. Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Manage the daily production, preparation and presentation of all food for the hotel's food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc ) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved Promote the Accident Prevention Program to minimize liabilities and related expenses. Perform Manager-on-Duty functions and shifts as assigned. Salary: $60,000 - $70,000 DESIRED SKILLS AND QUALIFICATIONS: Education: Two to four-year college degree or equivalent education/experience. Experience: A minimum of five years' culinary experience in a related position. Hotel experience preferred. Skills and Abilities: Ability to perform critical analysis and manage a wide-range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively. BENEFITS PACKAGE Competitive Salary Team Member Hotel Discount Program Uniforms Provided Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO beginning after ninety (90) days of employment 401k with employer match Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit to learn more about our existing hotels, other exciting job opportunities and our company.
Colorado Mountain Brewery
Colorado Springs, Colorado
Kitchen Manager Colorado Mountain Brewery 1110 Interquest Parkway Immediately Hiring! $55,000 - $60,000 a year Offering salary + bonus, health, dental, vision and AFLAC insurance, meal benefits and paid time off. At Colorado Mountain Brewery we believe that great food, great service and great beer are our keys to success. In order to be successful in this, we need YOU! We consider ourselves to be a "family" of amazing people full of enthusiasm and passion for providing exceptional service. At CMB, we provide a supportive training-based atmosphere for our Team Members. We believe that our team members are instrumental in our ability to provide legendary service and we invest in YOU. Did you know? Over 90% of our Managers were once Team Members themselves! This position is full time with an outstanding benefits package that includes, medical, dental, vision, Aflac and a bonus program. Managers receive a free Manager Meal while on shift and we provide discounts on food while off shift. We offer flexible work schedules. Closed on Thanksgiving and Christmas. The Kitchen Manage manages and executes all kitchen functions following Colorado Mountain Brewery established policies and procedures under the direction of the General Manager and Corporate Chef. This position supervises and delegates tasks to the Assistant Kitchen Manager and Sous Chefs as needed. This position supervises Back of House (BOH) employees and is responsible for all kitchen functions including food purchasing, food preparation and recipe execution in accordance with CMB standards, labor laws, and all regulatory elements as well as ensuring guest satisfaction and overall profitability. Ensures maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plating presentation, portion and cost control. This position also orders supplies, ensures fiscal responsibility, accurate and timely record keeping and maintains positive vendor account relations. This position is not responsible for vault or money accountability. QUALIFICATIONS AND REQUIREMENTS: High School Diploma or GED is required. Colorado ServSafe Manager Certification preferred. College degree is preferred. BS in hotel/restaurant management or culinary arts is desirable. A combination of practical experience and education will be considered in lieu of degree. Minimum of 5 years of previous culinary experience in a high-volume kitchen is required. Should expect to work 45-50 hours per week. Previous management experience is required. Proficiency in the use of computers is required. Knowledge of restaurant computer systems such as RASI, Schedulefly or POS programs is preferred. Knowledge of payroll processing is a plus. Knowledge and understanding of rules and regulations regarding Health, Safety, Sanitation and Emergency procedures. Proficient in the following dimensions of restaurant functions: recipe execution and food preparation, purchasing, sanitation, safety, record keeping and preparation of reports. Must exhibit professionalism, positivity and be able to execute profitability. Must exhibit self-discipline, initiative, outgoing, pleasant, polite manner, and neat/clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Must possess good communication skills for dealing with diverse staff. Must be free of communicable disease that can be readily transmitted in the workplace. Must submit to and pass a pre-employment drug/alcohol screen and criminal background check. Must be at least 18 years of age. Must be eligible to work in the United States and provide proof upon hire. RESPONSIBILITIES AND DUTIES ORGANIZATIONAL EXPECTATIONS: Promote, work, and act in a manner consistent with the mission of Colorado Mountain Brewery: To build and maintain repeat customers through our dedication to exceptional customer service, a warm Colorado atmosphere, quality cuisine and refreshing house-brewed beer. Create a positive culture of service by upholding the Company's core values of HEART: Humility, Excellence, Accountability, Respect and Teamwork. Maintain appropriate records as required by government agencies regarding food sanitation, facility safety and liquor licensing, posted or filed in office as required. Achieve CMB objectives in daily operations including sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, professional, productive and collaborative work environment. • Adhere to Company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Adheres to all Colorado Mountain Brewery Policies and Procedures, Colorado Mountain Brewery Safety Policies and Procedures and OSHA safety guidelines. Ensure compliance of all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Ensure facility is clean and ready for service to include notifying General Manager and Director of Operations of needed repairs, maintenance or upkeep. Immediately troubleshoot, perform or delegate minor maintenance tasks. Keep adequate inventory of supplies to ensure facility meets standard par at all times. Maintain working knowledge of the Employee Handbook and all policies therein. Maintain confidentiality of all CMB proprietary information. Considers the impact of decisions on the company as a whole, while demonstrating effective partnership management skills. • Report all safety concerns within 24 hours to General Manager, Corporate Chef and DO with solution-oriented plan. Brings issues and process improvement ideas to the attention of the General Manager, Corporate Chef and Director of Operations. Attends all scheduled staff meetings and offers suggestions for improvement. Cooperates with identified resolutions. Demonstrates ability to prioritize and manage time effectively to accomplish job expectations as well as support of co-workers and the entire team. Maintains skills and knowledge required including best practices for industry standards, computer competency, etc. JOB SPECIFIC EXPECTATIONS: Manages the day-to-day kitchen operations to ensure the highest level of food quality, taste and presentation. Monitor all sanitation practices to ensure that employees follow all local and state regulations and guidelines. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, all equipment and storage areas. Ensures that all back of house employees consistently adhere to all CMB policies and procedures. Holds employees accountable in a consistent and fair manner using established training, counseling and real-time corrective action processes. Order food, equipment or other supplies needed to ensure an efficient operation. Check the quantity and quality of received products to ensure fiscal responsibility as well as excellence in raw materials. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Execute weekly RSI accountabilities including inventory and invoice entry. Ensure all prep pars are accurate and oversee all prep to ensure the highest quality of product and an excellent guest experience. Ensure proper labeling and rotation of all prepped food products. Execute Taste and Temp twice daily to ensure quality and excellence of all menu items. Execute Opening and Closing checklists to ensure maintenance of restaurant standards. Control food costs by working with Corporate Chef regarding menu pricing, setting pars, monitoring waste, and setting portion control standards as well as training kitchen staff on the proper methods of food preparation, portioning and handling. Ensure adherence to recipes and product specifications by creating processes that allow oversight and accountability for kitchen staff to follow them. Inspect supplies, equipment and all work areas to ensure conformance with established CMB standards. Exercises responsible stewardship of CMB budget or cost related items by making sound budgetary decisions. Report all kitchen maintenance needs to the Corporate Chef, General Manager and DO to correct deficiencies found during the inspection. Comply with standards of service and assists in assuring the same from all kitchen employees. Establish goals for the kitchen in conjunction with the Corporate Chef, General Manager and DO to include anticipation and resolution of problems concerning all facets of the kitchen. Works in collaboration with Corporate Chef, DO and Chef Team at other restaurants to ensure food quality, consistency, and portion control as well as the development of menus . click apply for full job details
Sep 29, 2023
Full time
Kitchen Manager Colorado Mountain Brewery 1110 Interquest Parkway Immediately Hiring! $55,000 - $60,000 a year Offering salary + bonus, health, dental, vision and AFLAC insurance, meal benefits and paid time off. At Colorado Mountain Brewery we believe that great food, great service and great beer are our keys to success. In order to be successful in this, we need YOU! We consider ourselves to be a "family" of amazing people full of enthusiasm and passion for providing exceptional service. At CMB, we provide a supportive training-based atmosphere for our Team Members. We believe that our team members are instrumental in our ability to provide legendary service and we invest in YOU. Did you know? Over 90% of our Managers were once Team Members themselves! This position is full time with an outstanding benefits package that includes, medical, dental, vision, Aflac and a bonus program. Managers receive a free Manager Meal while on shift and we provide discounts on food while off shift. We offer flexible work schedules. Closed on Thanksgiving and Christmas. The Kitchen Manage manages and executes all kitchen functions following Colorado Mountain Brewery established policies and procedures under the direction of the General Manager and Corporate Chef. This position supervises and delegates tasks to the Assistant Kitchen Manager and Sous Chefs as needed. This position supervises Back of House (BOH) employees and is responsible for all kitchen functions including food purchasing, food preparation and recipe execution in accordance with CMB standards, labor laws, and all regulatory elements as well as ensuring guest satisfaction and overall profitability. Ensures maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plating presentation, portion and cost control. This position also orders supplies, ensures fiscal responsibility, accurate and timely record keeping and maintains positive vendor account relations. This position is not responsible for vault or money accountability. QUALIFICATIONS AND REQUIREMENTS: High School Diploma or GED is required. Colorado ServSafe Manager Certification preferred. College degree is preferred. BS in hotel/restaurant management or culinary arts is desirable. A combination of practical experience and education will be considered in lieu of degree. Minimum of 5 years of previous culinary experience in a high-volume kitchen is required. Should expect to work 45-50 hours per week. Previous management experience is required. Proficiency in the use of computers is required. Knowledge of restaurant computer systems such as RASI, Schedulefly or POS programs is preferred. Knowledge of payroll processing is a plus. Knowledge and understanding of rules and regulations regarding Health, Safety, Sanitation and Emergency procedures. Proficient in the following dimensions of restaurant functions: recipe execution and food preparation, purchasing, sanitation, safety, record keeping and preparation of reports. Must exhibit professionalism, positivity and be able to execute profitability. Must exhibit self-discipline, initiative, outgoing, pleasant, polite manner, and neat/clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Must possess good communication skills for dealing with diverse staff. Must be free of communicable disease that can be readily transmitted in the workplace. Must submit to and pass a pre-employment drug/alcohol screen and criminal background check. Must be at least 18 years of age. Must be eligible to work in the United States and provide proof upon hire. RESPONSIBILITIES AND DUTIES ORGANIZATIONAL EXPECTATIONS: Promote, work, and act in a manner consistent with the mission of Colorado Mountain Brewery: To build and maintain repeat customers through our dedication to exceptional customer service, a warm Colorado atmosphere, quality cuisine and refreshing house-brewed beer. Create a positive culture of service by upholding the Company's core values of HEART: Humility, Excellence, Accountability, Respect and Teamwork. Maintain appropriate records as required by government agencies regarding food sanitation, facility safety and liquor licensing, posted or filed in office as required. Achieve CMB objectives in daily operations including sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, professional, productive and collaborative work environment. • Adhere to Company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Adheres to all Colorado Mountain Brewery Policies and Procedures, Colorado Mountain Brewery Safety Policies and Procedures and OSHA safety guidelines. Ensure compliance of all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Ensure facility is clean and ready for service to include notifying General Manager and Director of Operations of needed repairs, maintenance or upkeep. Immediately troubleshoot, perform or delegate minor maintenance tasks. Keep adequate inventory of supplies to ensure facility meets standard par at all times. Maintain working knowledge of the Employee Handbook and all policies therein. Maintain confidentiality of all CMB proprietary information. Considers the impact of decisions on the company as a whole, while demonstrating effective partnership management skills. • Report all safety concerns within 24 hours to General Manager, Corporate Chef and DO with solution-oriented plan. Brings issues and process improvement ideas to the attention of the General Manager, Corporate Chef and Director of Operations. Attends all scheduled staff meetings and offers suggestions for improvement. Cooperates with identified resolutions. Demonstrates ability to prioritize and manage time effectively to accomplish job expectations as well as support of co-workers and the entire team. Maintains skills and knowledge required including best practices for industry standards, computer competency, etc. JOB SPECIFIC EXPECTATIONS: Manages the day-to-day kitchen operations to ensure the highest level of food quality, taste and presentation. Monitor all sanitation practices to ensure that employees follow all local and state regulations and guidelines. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, all equipment and storage areas. Ensures that all back of house employees consistently adhere to all CMB policies and procedures. Holds employees accountable in a consistent and fair manner using established training, counseling and real-time corrective action processes. Order food, equipment or other supplies needed to ensure an efficient operation. Check the quantity and quality of received products to ensure fiscal responsibility as well as excellence in raw materials. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Execute weekly RSI accountabilities including inventory and invoice entry. Ensure all prep pars are accurate and oversee all prep to ensure the highest quality of product and an excellent guest experience. Ensure proper labeling and rotation of all prepped food products. Execute Taste and Temp twice daily to ensure quality and excellence of all menu items. Execute Opening and Closing checklists to ensure maintenance of restaurant standards. Control food costs by working with Corporate Chef regarding menu pricing, setting pars, monitoring waste, and setting portion control standards as well as training kitchen staff on the proper methods of food preparation, portioning and handling. Ensure adherence to recipes and product specifications by creating processes that allow oversight and accountability for kitchen staff to follow them. Inspect supplies, equipment and all work areas to ensure conformance with established CMB standards. Exercises responsible stewardship of CMB budget or cost related items by making sound budgetary decisions. Report all kitchen maintenance needs to the Corporate Chef, General Manager and DO to correct deficiencies found during the inspection. Comply with standards of service and assists in assuring the same from all kitchen employees. Establish goals for the kitchen in conjunction with the Corporate Chef, General Manager and DO to include anticipation and resolution of problems concerning all facets of the kitchen. Works in collaboration with Corporate Chef, DO and Chef Team at other restaurants to ensure food quality, consistency, and portion control as well as the development of menus . click apply for full job details
At Sunshine Behavioral Health, we aim to help people with compassionate, high-quality treatment. Our rehabilitation programs provide the tools individuals need to overcome their alcohol/drug dependencies and manage their co-occurring disorders. Our mission at Sunshine Behavioral Health is to provide the highest quality substance abuse rehabilitation services available. We do everything with compassion, integrity and a sense of community. We aim to inspire hope by contributing to the health and well-being of the communities we serve. Sunshine Behavioral Health strives to provide the best in substance abuse treatment through our shared values and continuous pursuit of improvement. We firmly believe that addiction and co-occurring disorders are treatable diseases. Through our programs, individuals gain the tools needed to overcome their alcohol/drug dependencies and learn to manage their co-occurring disorders. To help our clients achieve these goals, we provide a range of evidence-based therapeutic services, including therapy, psychoeducation, dual diagnosis counseling, coping mechanisms, aftercare planning and more-all in a safe and nurturing environment. POSITION SUMMARY: The Cook is responsible for providing the best possible nutritional experience for our clients possible. The Cook is responsible for assembling delicious meals and monitoring the experience of the clients. Under the supervision of the Kitchen Manager, the Cook is responsible for ensuring quality food handling, preparation and efficiency are kept in the highest regard. The Cook will work with the Kitchen Staff to ensure all needed tasks are efficiently completed. MAJOR DUTIES AND RESPONSIBILITIES: Work with Cooks on meal plans, schedules, grocery shopping as well as other kitchen and food preparation related items. Prepare all breakfast lunch and dinner meals in an appetizing and timely manner as scheduled in the Culinary Menu. Provide a safe, secure and clean kitchen area for staff and clients. Prepare all food supplies including snacks; ready for the daily needs of Mountain Springs Recovery. Provide direction and leadership in kitchen. Report any incidences related to kitchen issues. Respond to emergencies and initiates action as required. Discuss significant events/behaviors or complaints involving client's activities with and Cook. Participate in staff meetings and training. Set up and stock stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) - Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef's instructions Clean up station and take care of leftover food Stock inventory appropriately Be fully knowledgeable of the fire evacuation and disaster policy of Mountain Springs Recovery and participates as assigned in fire and disaster drills. Perform other duties as assigned and which relate to the success of Mountain Springs Recovery and the Care, Comfort, and Happiness of our clients. Compliance: Collaborate with the Cook to ensure regulatory compliance with State, Federal and Local authorities Collaborate with the Cooks to ensure safety rules and regulations comply. Responsible for working with Cooks to maintain Quality, Environmental and Safety certifications. ESSENTIAL KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge: The incumbent will: Possess a basic knowledge of administrative functions including, interpersonal communications, office etiquette, and computer skills. Possess strong work ethic and high standards of workmanship. Possess an intermediate knowledge of Microsoft Office suite applications including Word, Excel, Outlook, and Power Point. Possess a basic understanding of report generation, graphical analysis, and data interpretation. Possess effectiveness in building/organizing department trainings and quality control standards within the operations department. Abilities: To excel in this position the incumbent should be able to demonstrate the following competencies: Problem Solving - Identify and resolve problems in efficient and effective ways. Ethics - Treat clients, staff, co-workers, visitors, contractors, and guests of Mountain Springs Recovery with respect and dignity; work ethically and uphold the values and standards of Mountain Springs Recovery. Attendance, Punctuality, Reliability - Arrive on-site, on-time, as scheduled, consistently with a professional disposition. Ensure all work responsibilities are covered in the event of an absence or scheduled vacation. Strong Character - Staying calm under pressure is essential. Having an approachable demeanor without compromising Mountain Springs Standards of ethics and workmanship. Organization - Must be highly organized and efficient in managing the necessary daily client/staff demands and tasks associated with them. QUALIFICATIONS AND PREFERENCES: The following requirements and preferences will be evaluated and verified to establish employment eligibility. 1-2 Years of experience cooking in a culinary department. CPR Certification Valid Managers Food Handlers Certificate Past experience working with in a residential setting a plus High school Diploma preferred Must be flexible and be reliable Attendance for scheduled shifts is crucial An eye for details and willingness to follow directions are important Ability to work as part of a team Hourly - $18.00 - $20.00 Bonus Opportunity: $1,500.00 annualized In addition to the base pay regular earnings, employees will have the opportunity to earn additional compensation in the form of a target flat rate bonus to be paid quarterly based on Company and program-specific performance achievement. Benefits: 401(k) Safe Harbor Dental insurance Disability insurance Free parking Health insurance Life insurance Paid sick time Paid time off Referral program Vision insurance Physical Setting: Residential, In-Patient Program Schedule: Open Availability Ability to commute/relocate: Monument, CO 80132: Reliably commute or planning to relocate before starting work (Required) Sunshine Behavioral Health provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Oct 01, 2023
Full time
At Sunshine Behavioral Health, we aim to help people with compassionate, high-quality treatment. Our rehabilitation programs provide the tools individuals need to overcome their alcohol/drug dependencies and manage their co-occurring disorders. Our mission at Sunshine Behavioral Health is to provide the highest quality substance abuse rehabilitation services available. We do everything with compassion, integrity and a sense of community. We aim to inspire hope by contributing to the health and well-being of the communities we serve. Sunshine Behavioral Health strives to provide the best in substance abuse treatment through our shared values and continuous pursuit of improvement. We firmly believe that addiction and co-occurring disorders are treatable diseases. Through our programs, individuals gain the tools needed to overcome their alcohol/drug dependencies and learn to manage their co-occurring disorders. To help our clients achieve these goals, we provide a range of evidence-based therapeutic services, including therapy, psychoeducation, dual diagnosis counseling, coping mechanisms, aftercare planning and more-all in a safe and nurturing environment. POSITION SUMMARY: The Cook is responsible for providing the best possible nutritional experience for our clients possible. The Cook is responsible for assembling delicious meals and monitoring the experience of the clients. Under the supervision of the Kitchen Manager, the Cook is responsible for ensuring quality food handling, preparation and efficiency are kept in the highest regard. The Cook will work with the Kitchen Staff to ensure all needed tasks are efficiently completed. MAJOR DUTIES AND RESPONSIBILITIES: Work with Cooks on meal plans, schedules, grocery shopping as well as other kitchen and food preparation related items. Prepare all breakfast lunch and dinner meals in an appetizing and timely manner as scheduled in the Culinary Menu. Provide a safe, secure and clean kitchen area for staff and clients. Prepare all food supplies including snacks; ready for the daily needs of Mountain Springs Recovery. Provide direction and leadership in kitchen. Report any incidences related to kitchen issues. Respond to emergencies and initiates action as required. Discuss significant events/behaviors or complaints involving client's activities with and Cook. Participate in staff meetings and training. Set up and stock stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) - Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef's instructions Clean up station and take care of leftover food Stock inventory appropriately Be fully knowledgeable of the fire evacuation and disaster policy of Mountain Springs Recovery and participates as assigned in fire and disaster drills. Perform other duties as assigned and which relate to the success of Mountain Springs Recovery and the Care, Comfort, and Happiness of our clients. Compliance: Collaborate with the Cook to ensure regulatory compliance with State, Federal and Local authorities Collaborate with the Cooks to ensure safety rules and regulations comply. Responsible for working with Cooks to maintain Quality, Environmental and Safety certifications. ESSENTIAL KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge: The incumbent will: Possess a basic knowledge of administrative functions including, interpersonal communications, office etiquette, and computer skills. Possess strong work ethic and high standards of workmanship. Possess an intermediate knowledge of Microsoft Office suite applications including Word, Excel, Outlook, and Power Point. Possess a basic understanding of report generation, graphical analysis, and data interpretation. Possess effectiveness in building/organizing department trainings and quality control standards within the operations department. Abilities: To excel in this position the incumbent should be able to demonstrate the following competencies: Problem Solving - Identify and resolve problems in efficient and effective ways. Ethics - Treat clients, staff, co-workers, visitors, contractors, and guests of Mountain Springs Recovery with respect and dignity; work ethically and uphold the values and standards of Mountain Springs Recovery. Attendance, Punctuality, Reliability - Arrive on-site, on-time, as scheduled, consistently with a professional disposition. Ensure all work responsibilities are covered in the event of an absence or scheduled vacation. Strong Character - Staying calm under pressure is essential. Having an approachable demeanor without compromising Mountain Springs Standards of ethics and workmanship. Organization - Must be highly organized and efficient in managing the necessary daily client/staff demands and tasks associated with them. QUALIFICATIONS AND PREFERENCES: The following requirements and preferences will be evaluated and verified to establish employment eligibility. 1-2 Years of experience cooking in a culinary department. CPR Certification Valid Managers Food Handlers Certificate Past experience working with in a residential setting a plus High school Diploma preferred Must be flexible and be reliable Attendance for scheduled shifts is crucial An eye for details and willingness to follow directions are important Ability to work as part of a team Hourly - $18.00 - $20.00 Bonus Opportunity: $1,500.00 annualized In addition to the base pay regular earnings, employees will have the opportunity to earn additional compensation in the form of a target flat rate bonus to be paid quarterly based on Company and program-specific performance achievement. Benefits: 401(k) Safe Harbor Dental insurance Disability insurance Free parking Health insurance Life insurance Paid sick time Paid time off Referral program Vision insurance Physical Setting: Residential, In-Patient Program Schedule: Open Availability Ability to commute/relocate: Monument, CO 80132: Reliably commute or planning to relocate before starting work (Required) Sunshine Behavioral Health provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 1151 ZIP Code: 80913 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
Sep 27, 2023
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 1151 ZIP Code: 80913 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
