ERA Living - Aljoya Mercer Island
Mercer Island, Washington
$26 - $28 per hour Great Benefits! Free Meals! Use of Onsite Pool and Gym! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our Aljoya Mercer Island Community, Mercer Island, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 7 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Discounted ORCA commuter pass Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for up to 300 guests. Knowledge, Skills, and Abilities: Possess basic culinary knowledge and ability to perform food service functions in a health care institution; to record daily temperature logs; to distinguish smells, tastes and temperatures and evaluate low supplies and notifies Director or Chef of needs Ability to detect potentially hazardous/dangerous situations and take steps to correct them Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to understand proper food storage procedures and adhere to strict established cleanliness standards and inform the Director or Chef of any problems that occur Ability to adhere to specific dietary needs Ability to read, write and communicate in English Ability to pass DSHS and State background check, required Education and Experience: Three plus years cooking experience in a high volume food service establishment. Food Handler's Certificate or able to obtain within 14 days of hire First Aid and CPR certified or able to obtain within 30 days of hire ServSafe Certification or able to obtain within 30 days of hire About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
Sep 29, 2023
Full time
$26 - $28 per hour Great Benefits! Free Meals! Use of Onsite Pool and Gym! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our Aljoya Mercer Island Community, Mercer Island, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 7 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Discounted ORCA commuter pass Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for up to 300 guests. Knowledge, Skills, and Abilities: Possess basic culinary knowledge and ability to perform food service functions in a health care institution; to record daily temperature logs; to distinguish smells, tastes and temperatures and evaluate low supplies and notifies Director or Chef of needs Ability to detect potentially hazardous/dangerous situations and take steps to correct them Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to understand proper food storage procedures and adhere to strict established cleanliness standards and inform the Director or Chef of any problems that occur Ability to adhere to specific dietary needs Ability to read, write and communicate in English Ability to pass DSHS and State background check, required Education and Experience: Three plus years cooking experience in a high volume food service establishment. Food Handler's Certificate or able to obtain within 14 days of hire First Aid and CPR certified or able to obtain within 30 days of hire ServSafe Certification or able to obtain within 30 days of hire About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
ERA Living - Aljoya Mercer Island
Mercer Island, Washington
$26 - $28 per hour Great Benefits! Free Meals! Use of Onsite Pool and Gym! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our Aljoya Mercer Island Community, Mercer Island, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 7 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Discounted ORCA commuter pass Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for up to 300 guests. Knowledge, Skills, and Abilities: Possess basic culinary knowledge and ability to perform food service functions in a health care institution; to record daily temperature logs; to distinguish smells, tastes and temperatures and evaluate low supplies and notifies Director or Chef of needs Ability to detect potentially hazardous/dangerous situations and take steps to correct them Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to understand proper food storage procedures and adhere to strict established cleanliness standards and inform the Director or Chef of any problems that occur Ability to adhere to specific dietary needs Ability to read, write and communicate in English Ability to pass DSHS and State background check, required Education and Experience: Three plus years cooking experience in a high volume food service establishment. Food Handler's Certificate or able to obtain within 14 days of hire First Aid and CPR certified or able to obtain within 30 days of hire ServSafe Certification or able to obtain within 30 days of hire About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
Sep 27, 2023
Full time
$26 - $28 per hour Great Benefits! Free Meals! Use of Onsite Pool and Gym! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our Aljoya Mercer Island Community, Mercer Island, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 7 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Discounted ORCA commuter pass Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for up to 300 guests. Knowledge, Skills, and Abilities: Possess basic culinary knowledge and ability to perform food service functions in a health care institution; to record daily temperature logs; to distinguish smells, tastes and temperatures and evaluate low supplies and notifies Director or Chef of needs Ability to detect potentially hazardous/dangerous situations and take steps to correct them Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to understand proper food storage procedures and adhere to strict established cleanliness standards and inform the Director or Chef of any problems that occur Ability to adhere to specific dietary needs Ability to read, write and communicate in English Ability to pass DSHS and State background check, required Education and Experience: Three plus years cooking experience in a high volume food service establishment. Food Handler's Certificate or able to obtain within 14 days of hire First Aid and CPR certified or able to obtain within 30 days of hire ServSafe Certification or able to obtain within 30 days of hire About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Overview The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Qualifications A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.
Sep 12, 2023
Full time
Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Overview The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Qualifications A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.
Yearly Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Job ID: 5 Address1: 4800 Spenard Road
Sep 12, 2023
Full time
Yearly Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Job ID: 5 Address1: 4800 Spenard Road
ERA Living - Aljoya Mercer Island
Mercer Island, Washington
$26 - $28 per hour Great Benefits! Free Meals! Use of Onsite Pool and Gym! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our Aljoya Mercer Island Community, Mercer Island, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 7 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Discounted ORCA commuter pass Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for up to 300 guests. Knowledge, Skills, and Abilities: Possess basic culinary knowledge and ability to perform food service functions in a health care institution; to record daily temperature logs; to distinguish smells, tastes and temperatures and evaluate low supplies and notifies Director or Chef of needs Ability to detect potentially hazardous/dangerous situations and take steps to correct them Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to understand proper food storage procedures and adhere to strict established cleanliness standards and inform the Director or Chef of any problems that occur Ability to adhere to specific dietary needs Ability to read, write and communicate in English Ability to pass DSHS and State background check, required Education and Experience: Three plus years cooking experience in a high volume food service establishment. Food Handler's Certificate or able to obtain within 14 days of hire First Aid and CPR certified or able to obtain within 30 days of hire ServSafe Certification or able to obtain within 30 days of hire About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
Sep 12, 2023
Full time
$26 - $28 per hour Great Benefits! Free Meals! Use of Onsite Pool and Gym! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our Aljoya Mercer Island Community, Mercer Island, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 7 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Discounted ORCA commuter pass Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for up to 300 guests. Knowledge, Skills, and Abilities: Possess basic culinary knowledge and ability to perform food service functions in a health care institution; to record daily temperature logs; to distinguish smells, tastes and temperatures and evaluate low supplies and notifies Director or Chef of needs Ability to detect potentially hazardous/dangerous situations and take steps to correct them Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to understand proper food storage procedures and adhere to strict established cleanliness standards and inform the Director or Chef of any problems that occur Ability to adhere to specific dietary needs Ability to read, write and communicate in English Ability to pass DSHS and State background check, required Education and Experience: Three plus years cooking experience in a high volume food service establishment. Food Handler's Certificate or able to obtain within 14 days of hire First Aid and CPR certified or able to obtain within 30 days of hire ServSafe Certification or able to obtain within 30 days of hire About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN
ERA Living - University House Issaquah
Issaquah, Washington
$70,000 to $80,000 annually $2,500 signing bonus Great benefits! Free onsite parking! Era Living is seeking a Culinary Services Director to become the newest members of our team located at our University House Community in Issaquah, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Long-Term Disability insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Leadership bonuses Longevity bonuses Employee discount programs Primary Responsibilities: This position is accountable for all aspects of Food Service operations to ensure the highest quality of food and service which includes the planning, preparation, and delivery of three meals per day, seven days per week. Oversees plans and manages all activities of the Food Service Department including menu development, food preparation and delivery, staff management and budget. Knowledge, Skills, and Abilities: Thorough knowledge of food service management including menu planning, preparation and service, sanitation, nutrition, physical plant, and resident services Knowledge of, and ability to apply modern methods, materials, equipment and appliances used in large-scale food preparation Ability to plan, coordinate and direct the work of a large staff of cooks and food service helpers in food service operations Possess basic technical knowledge and ability to perform all aspects of food service administrative functions Knowledge of principles and practices of food service management, including food value and costs Proven supervisory skills Ability to perform cook duties when necessary Ability to read, write and communicate in English Ability to pass DSHS background check, required Education and Experience: Culinary Arts Degree or Certification, preferred. 1 years of experience working as an Executive Chef or Sous Chef in a fine dining environment, required. 2 years managing all aspects of a food service department, required Supervisory skills, required ServSafe Certification or able to obtain within 30 days of hire, required Current food handlers permit, CPR, First Aid, and Alcohol Serving Certification About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values-based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western JB.0.00.LN
Sep 29, 2023
Full time
$70,000 to $80,000 annually $2,500 signing bonus Great benefits! Free onsite parking! Era Living is seeking a Culinary Services Director to become the newest members of our team located at our University House Community in Issaquah, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Long-Term Disability insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Leadership bonuses Longevity bonuses Employee discount programs Primary Responsibilities: This position is accountable for all aspects of Food Service operations to ensure the highest quality of food and service which includes the planning, preparation, and delivery of three meals per day, seven days per week. Oversees plans and manages all activities of the Food Service Department including menu development, food preparation and delivery, staff management and budget. Knowledge, Skills, and Abilities: Thorough knowledge of food service management including menu planning, preparation and service, sanitation, nutrition, physical plant, and resident services Knowledge of, and ability to apply modern methods, materials, equipment and appliances used in large-scale food preparation Ability to plan, coordinate and direct the work of a large staff of cooks and food service helpers in food service operations Possess basic technical knowledge and ability to perform all aspects of food service administrative functions Knowledge of principles and practices of food service management, including food value and costs Proven supervisory skills Ability to perform cook duties when necessary Ability to read, write and communicate in English Ability to pass DSHS background check, required Education and Experience: Culinary Arts Degree or Certification, preferred. 1 years of experience working as an Executive Chef or Sous Chef in a fine dining environment, required. 2 years managing all aspects of a food service department, required Supervisory skills, required ServSafe Certification or able to obtain within 30 days of hire, required Current food handlers permit, CPR, First Aid, and Alcohol Serving Certification About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values-based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western JB.0.00.LN
ERA Living - University House Issaquah
Issaquah, Washington
$70,000 to $80,000 annually $2,500 signing bonus Great benefits! Free onsite parking! Era Living is seeking a Culinary Services Director to become the newest members of our team located at our University House Community in Issaquah, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Long-Term Disability insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Leadership bonuses Longevity bonuses Employee discount programs Primary Responsibilities: This position is accountable for all aspects of Food Service operations to ensure the highest quality of food and service which includes the planning, preparation, and delivery of three meals per day, seven days per week. Oversees plans and manages all activities of the Food Service Department including menu development, food preparation and delivery, staff management and budget. Knowledge, Skills, and Abilities: Thorough knowledge of food service management including menu planning, preparation and service, sanitation, nutrition, physical plant, and resident services Knowledge of, and ability to apply modern methods, materials, equipment and appliances used in large-scale food preparation Ability to plan, coordinate and direct the work of a large staff of cooks and food service helpers in food service operations Possess basic technical knowledge and ability to perform all aspects of food service administrative functions Knowledge of principles and practices of food service management, including food value and costs Proven supervisory skills Ability to perform cook duties when necessary Ability to read, write and communicate in English Ability to pass DSHS background check, required Education and Experience: Culinary Arts Degree or Certification, preferred. 1 years of experience working as an Executive Chef or Sous Chef in a fine dining environment, required. 2 years managing all aspects of a food service department, required Supervisory skills, required ServSafe Certification or able to obtain within 30 days of hire, required Current food handlers permit, CPR, First Aid, and Alcohol Serving Certification About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values-based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western JB.0.00.LN
Sep 27, 2023
Full time
$70,000 to $80,000 annually $2,500 signing bonus Great benefits! Free onsite parking! Era Living is seeking a Culinary Services Director to become the newest members of our team located at our University House Community in Issaquah, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Long-Term Disability insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Leadership bonuses Longevity bonuses Employee discount programs Primary Responsibilities: This position is accountable for all aspects of Food Service operations to ensure the highest quality of food and service which includes the planning, preparation, and delivery of three meals per day, seven days per week. Oversees plans and manages all activities of the Food Service Department including menu development, food preparation and delivery, staff management and budget. Knowledge, Skills, and Abilities: Thorough knowledge of food service management including menu planning, preparation and service, sanitation, nutrition, physical plant, and resident services Knowledge of, and ability to apply modern methods, materials, equipment and appliances used in large-scale food preparation Ability to plan, coordinate and direct the work of a large staff of cooks and food service helpers in food service operations Possess basic technical knowledge and ability to perform all aspects of food service administrative functions Knowledge of principles and practices of food service management, including food value and costs Proven supervisory skills Ability to perform cook duties when necessary Ability to read, write and communicate in English Ability to pass DSHS background check, required Education and Experience: Culinary Arts Degree or Certification, preferred. 1 years of experience working as an Executive Chef or Sous Chef in a fine dining environment, required. 2 years managing all aspects of a food service department, required Supervisory skills, required ServSafe Certification or able to obtain within 30 days of hire, required Current food handlers permit, CPR, First Aid, and Alcohol Serving Certification About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values-based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western JB.0.00.LN
ERA Living - University House Issaquah
Issaquah, Washington
$70,000 to $80,000 annually $2,500 signing bonus Great benefits! Free onsite parking! Era Living is seeking a Culinary Services Director to become the newest members of our team located at our University House Community in Issaquah, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Long-Term Disability insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Leadership bonuses Longevity bonuses Employee discount programs Primary Responsibilities: This position is accountable for all aspects of Food Service operations to ensure the highest quality of food and service which includes the planning, preparation, and delivery of three meals per day, seven days per week. Oversees plans and manages all activities of the Food Service Department including menu development, food preparation and delivery, staff management and budget. Knowledge, Skills, and Abilities: Thorough knowledge of food service management including menu planning, preparation and service, sanitation, nutrition, physical plant, and resident services Knowledge of, and ability to apply modern methods, materials, equipment and appliances used in large-scale food preparation Ability to plan, coordinate and direct the work of a large staff of cooks and food service helpers in food service operations Possess basic technical knowledge and ability to perform all aspects of food service administrative functions Knowledge of principles and practices of food service management, including food value and costs Proven supervisory skills Ability to perform cook duties when necessary Ability to read, write and communicate in English Ability to pass DSHS background check, required Education and Experience: Culinary Arts Degree or Certification, preferred. 1 years of experience working as an Executive Chef or Sous Chef in a fine dining environment, required. 2 years managing all aspects of a food service department, required Supervisory skills, required ServSafe Certification or able to obtain within 30 days of hire, required Current food handlers permit, CPR, First Aid, and Alcohol Serving Certification About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values-based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western JB.0.00.LN
Sep 25, 2023
Full time
$70,000 to $80,000 annually $2,500 signing bonus Great benefits! Free onsite parking! Era Living is seeking a Culinary Services Director to become the newest members of our team located at our University House Community in Issaquah, WA. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Long-Term Disability insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Leadership bonuses Longevity bonuses Employee discount programs Primary Responsibilities: This position is accountable for all aspects of Food Service operations to ensure the highest quality of food and service which includes the planning, preparation, and delivery of three meals per day, seven days per week. Oversees plans and manages all activities of the Food Service Department including menu development, food preparation and delivery, staff management and budget. Knowledge, Skills, and Abilities: Thorough knowledge of food service management including menu planning, preparation and service, sanitation, nutrition, physical plant, and resident services Knowledge of, and ability to apply modern methods, materials, equipment and appliances used in large-scale food preparation Ability to plan, coordinate and direct the work of a large staff of cooks and food service helpers in food service operations Possess basic technical knowledge and ability to perform all aspects of food service administrative functions Knowledge of principles and practices of food service management, including food value and costs Proven supervisory skills Ability to perform cook duties when necessary Ability to read, write and communicate in English Ability to pass DSHS background check, required Education and Experience: Culinary Arts Degree or Certification, preferred. 1 years of experience working as an Executive Chef or Sous Chef in a fine dining environment, required. 2 years managing all aspects of a food service department, required Supervisory skills, required ServSafe Certification or able to obtain within 30 days of hire, required Current food handlers permit, CPR, First Aid, and Alcohol Serving Certification About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values-based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western JB.0.00.LN
$25.00 - $26.00 per hour Great Benefits! Era Living is seeking an Area Cook to become the newest member of our Culinary team based out of our Home Office in downtown Seattle, WA. This position supports our communities and the schedule will fluxgate based on a communities needs. Please note, this position travels to our communities and is not base out of a specific community. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Pre-tax election commuter benefits Essential Duties and Responsibilities: The Area Cook provides support to the community food service teams by ensuring adequate coverage for long or short-term Cook vacancies in all eight Era Living communities. Prepare and serve food and meals in accordance with planned menus, recipes and established portion control procedures, and established cleanliness standards. Under the direction of the Director of Culinary and Dining Operations and/or, the community Culinary Services Director, performs various food preparation tasks including preparing entrees, starches, vegetables, soups, salads, desserts, rolls, etc. Sets up the line for dinner and ensures that all of the items needed to run a smooth and efficient line are in place by the established starting time Assists in overseeing Kitchen staff in the completion of their duties in the absence of the Sous Chef Follows all established safety standards, reports any safety concerns to the Director of Culinary and Dining Operations and/or the community Executive Director and Culinary Services Director or any safety committee member immediately Cleans work area and equipment following the established cleaning procedures and sanitation standards Attends and participates in the pre-meal and post-meal responsibilities Knowledge, Skills, and Abilities: Ability to travel to multiple Era Living Communities to perform duties as needed Able to work variable hours and days Possess culinary knowledge and ability to perform food service functions in a health care institution Ability to expedite food orders with accordance to established time limits and to established quality standards Ability to evaluate low supplies and notify the Director of Culinary and Dining Operations and/or, the community Culinary Services Director of inventory needs Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to distinguish smells, tastes and temperatures Ability to understand proper food storage procedures Ability to read, write, and communicate in English Ability to pass DSHS and State background check, required Education and Experience: 1-year experience working as a Cook for Era Living or similar experience, required Required: First Aid and CPR certified or able to obtain within 30 days of hire Food Handler's Certificate or able to obtain within 14 days of hire JB.0.00.LN
Sep 29, 2023
Full time
$25.00 - $26.00 per hour Great Benefits! Era Living is seeking an Area Cook to become the newest member of our Culinary team based out of our Home Office in downtown Seattle, WA. This position supports our communities and the schedule will fluxgate based on a communities needs. Please note, this position travels to our communities and is not base out of a specific community. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Pre-tax election commuter benefits Essential Duties and Responsibilities: The Area Cook provides support to the community food service teams by ensuring adequate coverage for long or short-term Cook vacancies in all eight Era Living communities. Prepare and serve food and meals in accordance with planned menus, recipes and established portion control procedures, and established cleanliness standards. Under the direction of the Director of Culinary and Dining Operations and/or, the community Culinary Services Director, performs various food preparation tasks including preparing entrees, starches, vegetables, soups, salads, desserts, rolls, etc. Sets up the line for dinner and ensures that all of the items needed to run a smooth and efficient line are in place by the established starting time Assists in overseeing Kitchen staff in the completion of their duties in the absence of the Sous Chef Follows all established safety standards, reports any safety concerns to the Director of Culinary and Dining Operations and/or the community Executive Director and Culinary Services Director or any safety committee member immediately Cleans work area and equipment following the established cleaning procedures and sanitation standards Attends and participates in the pre-meal and post-meal responsibilities Knowledge, Skills, and Abilities: Ability to travel to multiple Era Living Communities to perform duties as needed Able to work variable hours and days Possess culinary knowledge and ability to perform food service functions in a health care institution Ability to expedite food orders with accordance to established time limits and to established quality standards Ability to evaluate low supplies and notify the Director of Culinary and Dining Operations and/or, the community Culinary Services Director of inventory needs Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to distinguish smells, tastes and temperatures Ability to understand proper food storage procedures Ability to read, write, and communicate in English Ability to pass DSHS and State background check, required Education and Experience: 1-year experience working as a Cook for Era Living or similar experience, required Required: First Aid and CPR certified or able to obtain within 30 days of hire Food Handler's Certificate or able to obtain within 14 days of hire JB.0.00.LN
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: ZIP Code: 98119 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 29, 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: ZIP Code: 98119 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
WAGE: $26.00 - 29.69 (Depending on Experience) The Line Cook position is responsible for preparing food efficiently and consistently; assist in maintenance of kitchen. Is also responsible in overseeing the preparation of restaurant food to ensure timely delivery, food quality, consistency and presentation. Saturday/Sunday availability needed. ESSENTIAL JOB DUTIES: -Know all menu items and enforce the proper preparation and presentation on all items daily. -Know all procedures and menus for all meal periods, breakfast, lunch and dinner. -Know all breakfast buffet procedures and occasionally work with the banquet cook -Place the proper orders for supplies as directed by the Sous Chef. Maintain the proper pars of all items. -Food Safety: -Maintain all food safety procedures as required by Marriott standards. -Keep proper usage, cooling and reheating records. -Take ownership of the cleanliness of the kitchen and the condition of the walk-ins. -Must take the Servsafe course and pass the test to be certified. -Assist the Chef in the control of food and labor costs. -Control the amount of prep done.
Sep 27, 2023
Full time
WAGE: $26.00 - 29.69 (Depending on Experience) The Line Cook position is responsible for preparing food efficiently and consistently; assist in maintenance of kitchen. Is also responsible in overseeing the preparation of restaurant food to ensure timely delivery, food quality, consistency and presentation. Saturday/Sunday availability needed. ESSENTIAL JOB DUTIES: -Know all menu items and enforce the proper preparation and presentation on all items daily. -Know all procedures and menus for all meal periods, breakfast, lunch and dinner. -Know all breakfast buffet procedures and occasionally work with the banquet cook -Place the proper orders for supplies as directed by the Sous Chef. Maintain the proper pars of all items. -Food Safety: -Maintain all food safety procedures as required by Marriott standards. -Keep proper usage, cooling and reheating records. -Take ownership of the cleanliness of the kitchen and the condition of the walk-ins. -Must take the Servsafe course and pass the test to be certified. -Assist the Chef in the control of food and labor costs. -Control the amount of prep done.
$25.00 - $26.00 per hour Great Benefits! Era Living is seeking an Area Cook to become the newest member of our Culinary team based out of our Home Office in downtown Seattle, WA. This position supports our communities and the schedule will fluxgate based on a communities needs. Please note, this position travels to our communities and is not base out of a specific community. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Pre-tax election commuter benefits Essential Duties and Responsibilities: The Area Cook provides support to the community food service teams by ensuring adequate coverage for long or short-term Cook vacancies in all eight Era Living communities. Prepare and serve food and meals in accordance with planned menus, recipes and established portion control procedures, and established cleanliness standards. Under the direction of the Director of Culinary and Dining Operations and/or, the community Culinary Services Director, performs various food preparation tasks including preparing entrees, starches, vegetables, soups, salads, desserts, rolls, etc. Sets up the line for dinner and ensures that all of the items needed to run a smooth and efficient line are in place by the established starting time Assists in overseeing Kitchen staff in the completion of their duties in the absence of the Sous Chef Follows all established safety standards, reports any safety concerns to the Director of Culinary and Dining Operations and/or the community Executive Director and Culinary Services Director or any safety committee member immediately Cleans work area and equipment following the established cleaning procedures and sanitation standards Attends and participates in the pre-meal and post-meal responsibilities Knowledge, Skills, and Abilities: Ability to travel to multiple Era Living Communities to perform duties as needed Able to work variable hours and days Possess culinary knowledge and ability to perform food service functions in a health care institution Ability to expedite food orders with accordance to established time limits and to established quality standards Ability to evaluate low supplies and notify the Director of Culinary and Dining Operations and/or, the community Culinary Services Director of inventory needs Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to distinguish smells, tastes and temperatures Ability to understand proper food storage procedures Ability to read, write, and communicate in English Ability to pass DSHS and State background check, required Education and Experience: 1-year experience working as a Cook for Era Living or similar experience, required Required: First Aid and CPR certified or able to obtain within 30 days of hire Food Handler's Certificate or able to obtain within 14 days of hire JB.0.00.LN
Sep 27, 2023
Full time
$25.00 - $26.00 per hour Great Benefits! Era Living is seeking an Area Cook to become the newest member of our Culinary team based out of our Home Office in downtown Seattle, WA. This position supports our communities and the schedule will fluxgate based on a communities needs. Please note, this position travels to our communities and is not base out of a specific community. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Pre-tax election commuter benefits Essential Duties and Responsibilities: The Area Cook provides support to the community food service teams by ensuring adequate coverage for long or short-term Cook vacancies in all eight Era Living communities. Prepare and serve food and meals in accordance with planned menus, recipes and established portion control procedures, and established cleanliness standards. Under the direction of the Director of Culinary and Dining Operations and/or, the community Culinary Services Director, performs various food preparation tasks including preparing entrees, starches, vegetables, soups, salads, desserts, rolls, etc. Sets up the line for dinner and ensures that all of the items needed to run a smooth and efficient line are in place by the established starting time Assists in overseeing Kitchen staff in the completion of their duties in the absence of the Sous Chef Follows all established safety standards, reports any safety concerns to the Director of Culinary and Dining Operations and/or the community Executive Director and Culinary Services Director or any safety committee member immediately Cleans work area and equipment following the established cleaning procedures and sanitation standards Attends and participates in the pre-meal and post-meal responsibilities Knowledge, Skills, and Abilities: Ability to travel to multiple Era Living Communities to perform duties as needed Able to work variable hours and days Possess culinary knowledge and ability to perform food service functions in a health care institution Ability to expedite food orders with accordance to established time limits and to established quality standards Ability to evaluate low supplies and notify the Director of Culinary and Dining Operations and/or, the community Culinary Services Director of inventory needs Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to distinguish smells, tastes and temperatures Ability to understand proper food storage procedures Ability to read, write, and communicate in English Ability to pass DSHS and State background check, required Education and Experience: 1-year experience working as a Cook for Era Living or similar experience, required Required: First Aid and CPR certified or able to obtain within 30 days of hire Food Handler's Certificate or able to obtain within 14 days of hire JB.0.00.LN
Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Located in the heart of downtown Providence, Rhode Island, the 294-room Graduate Providence is a landmark hotel with an illustrious past. Designed by the celebrated firm Warren and Wetmore, the architects behind New York City's Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city's fabric and culture and beloved by generations of guests, the Graduate Providence is an authentic Providence tradition. The Graduate Providence is a member of the Historic Hotels of America. Overview The primary function of the Pantry Cook is to timely and accurately prepare high quality cold food items for catering events in the hotel's banquet spaces. He/She is also responsible for preparing and serving meals in the employee cafeteria. Responsibilities Essential Responsibilities : - Portion and prepare cold food items such as salads, cold appetizers, sandwiches and cold banquet platters. - Prepare meals for employees and serve in employee cafeteria - Must have some knowledge of the handling of hot foods and hot food production. - Prepare menu items as instructed on daily production sheets. - Uphold cleanliness standards for kitchen, operations, equipment and tools. - Maintain safe and sanitary work environment. - Follow all instructions and procedures from Sous Chef / Executive Chef to ensure an excellent quality of food is served to all guests. - Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. - Maintain regular attendance in compliance with Highgate standards, as required by scheduling which will vary according to the needs of the hotel(s). - Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working. - Comply at all times with Highgate standards and regulations to encourage safe and efficient hotel operations. - Cook food to order per recipe card and plating guide. - Set up line per specification. - Break down line after meal service. - Handle and store food in sanitary fashion. - Recognize quality standards in fresh vegetables, fish, dairy, and meat productions. - Differentiate spices effectively. - Maintain clean and sanitary environment. - Recognize and utilizes food garnished per plating guide and recipe card. Marginal Responsibilities : - Requisition food from store room and butcher. - Other duties as required.
Sep 22, 2023
Full time
Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Located in the heart of downtown Providence, Rhode Island, the 294-room Graduate Providence is a landmark hotel with an illustrious past. Designed by the celebrated firm Warren and Wetmore, the architects behind New York City's Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city's fabric and culture and beloved by generations of guests, the Graduate Providence is an authentic Providence tradition. The Graduate Providence is a member of the Historic Hotels of America. Overview The primary function of the Pantry Cook is to timely and accurately prepare high quality cold food items for catering events in the hotel's banquet spaces. He/She is also responsible for preparing and serving meals in the employee cafeteria. Responsibilities Essential Responsibilities : - Portion and prepare cold food items such as salads, cold appetizers, sandwiches and cold banquet platters. - Prepare meals for employees and serve in employee cafeteria - Must have some knowledge of the handling of hot foods and hot food production. - Prepare menu items as instructed on daily production sheets. - Uphold cleanliness standards for kitchen, operations, equipment and tools. - Maintain safe and sanitary work environment. - Follow all instructions and procedures from Sous Chef / Executive Chef to ensure an excellent quality of food is served to all guests. - Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. - Maintain regular attendance in compliance with Highgate standards, as required by scheduling which will vary according to the needs of the hotel(s). - Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working. - Comply at all times with Highgate standards and regulations to encourage safe and efficient hotel operations. - Cook food to order per recipe card and plating guide. - Set up line per specification. - Break down line after meal service. - Handle and store food in sanitary fashion. - Recognize quality standards in fresh vegetables, fish, dairy, and meat productions. - Differentiate spices effectively. - Maintain clean and sanitary environment. - Recognize and utilizes food garnished per plating guide and recipe card. Marginal Responsibilities : - Requisition food from store room and butcher. - Other duties as required.
$25.00 - $26.00 per hour Great Benefits! Era Living is seeking an Area Cook to become the newest member of our Culinary team based out of our Home Office in downtown Seattle, WA. This position supports our communities and the schedule will fluxgate based on a communities needs. Please note, this position travels to our communities and is not base out of a specific community. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Pre-tax election commuter benefits Essential Duties and Responsibilities: The Area Cook provides support to the community food service teams by ensuring adequate coverage for long or short-term Cook vacancies in all eight Era Living communities. Prepare and serve food and meals in accordance with planned menus, recipes and established portion control procedures, and established cleanliness standards. Under the direction of the Director of Culinary and Dining Operations and/or, the community Culinary Services Director, performs various food preparation tasks including preparing entrees, starches, vegetables, soups, salads, desserts, rolls, etc. Sets up the line for dinner and ensures that all of the items needed to run a smooth and efficient line are in place by the established starting time Assists in overseeing Kitchen staff in the completion of their duties in the absence of the Sous Chef Follows all established safety standards, reports any safety concerns to the Director of Culinary and Dining Operations and/or the community Executive Director and Culinary Services Director or any safety committee member immediately Cleans work area and equipment following the established cleaning procedures and sanitation standards Attends and participates in the pre-meal and post-meal responsibilities Knowledge, Skills, and Abilities: Ability to travel to multiple Era Living Communities to perform duties as needed Able to work variable hours and days Possess culinary knowledge and ability to perform food service functions in a health care institution Ability to expedite food orders with accordance to established time limits and to established quality standards Ability to evaluate low supplies and notify the Director of Culinary and Dining Operations and/or, the community Culinary Services Director of inventory needs Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to distinguish smells, tastes and temperatures Ability to understand proper food storage procedures Ability to read, write, and communicate in English Ability to pass DSHS and State background check, required Education and Experience: 1-year experience working as a Cook for Era Living or similar experience, required Required: First Aid and CPR certified or able to obtain within 30 days of hire Food Handler's Certificate or able to obtain within 14 days of hire JB.0.00.LN
Sep 20, 2023
Full time
$25.00 - $26.00 per hour Great Benefits! Era Living is seeking an Area Cook to become the newest member of our Culinary team based out of our Home Office in downtown Seattle, WA. This position supports our communities and the schedule will fluxgate based on a communities needs. Please note, this position travels to our communities and is not base out of a specific community. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Pre-tax election commuter benefits Essential Duties and Responsibilities: The Area Cook provides support to the community food service teams by ensuring adequate coverage for long or short-term Cook vacancies in all eight Era Living communities. Prepare and serve food and meals in accordance with planned menus, recipes and established portion control procedures, and established cleanliness standards. Under the direction of the Director of Culinary and Dining Operations and/or, the community Culinary Services Director, performs various food preparation tasks including preparing entrees, starches, vegetables, soups, salads, desserts, rolls, etc. Sets up the line for dinner and ensures that all of the items needed to run a smooth and efficient line are in place by the established starting time Assists in overseeing Kitchen staff in the completion of their duties in the absence of the Sous Chef Follows all established safety standards, reports any safety concerns to the Director of Culinary and Dining Operations and/or the community Executive Director and Culinary Services Director or any safety committee member immediately Cleans work area and equipment following the established cleaning procedures and sanitation standards Attends and participates in the pre-meal and post-meal responsibilities Knowledge, Skills, and Abilities: Ability to travel to multiple Era Living Communities to perform duties as needed Able to work variable hours and days Possess culinary knowledge and ability to perform food service functions in a health care institution Ability to expedite food orders with accordance to established time limits and to established quality standards Ability to evaluate low supplies and notify the Director of Culinary and Dining Operations and/or, the community Culinary Services Director of inventory needs Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to distinguish smells, tastes and temperatures Ability to understand proper food storage procedures Ability to read, write, and communicate in English Ability to pass DSHS and State background check, required Education and Experience: 1-year experience working as a Cook for Era Living or similar experience, required Required: First Aid and CPR certified or able to obtain within 30 days of hire Food Handler's Certificate or able to obtain within 14 days of hire JB.0.00.LN
ERA Living - University House Wallingford
Seattle, Washington
$70,000 - $80,000 annually $2,500 New Hire Bonus! Great benefits! Free onsite parking! Era Living is seeking a Culinary Services Director to become the newest members of our team located at our University House Wallingford Community, Seattle, WA. Available shifts will be scheduled Tuesday - Saturday 09:30am - 06:00pm. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Long-Term Disability insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year 1 hour paid sick time for every 40 hours worked Employee Assistance Program Leadership bonuses Longevity bonuses Employee discount programs Pre-tax election commuter benefits Primary Responsibilities: This position is accountable for all aspects of Food Service operations to ensure the highest quality of food and service which includes the planning, preparation, and delivery of three meals per day, seven days per week. Oversees plans and manages all activities of the Food Service Department including menu development, food preparation and delivery, staff management and budget. Knowledge, Skills, and Abilities: Thorough knowledge of food service management including menu planning, preparation and service, sanitation, nutrition, physical plant, and resident services Knowledge of, and ability to apply modern methods, materials, equipment and appliances used in large-scale food preparation Ability to plan, coordinate and direct the work of a large staff of cooks and food service helpers in food service operations Possess basic technical knowledge and ability to perform all aspects of food service administrative functions Knowledge of principles and practices of food service management, including food value and costs Proven supervisory skills Ability to perform cook duties when necessary Ability to read, write and communicate in English Ability to pass DSHS background check, required Education and Experience: Culinary Arts Degree or Certification, preferred. 1 years of experience working as an Executive Chef or Sous Chef in a fine dining environment, required. 2 years managing all aspects of a food service department, required Supervisory skills, required ServSafe Certification or able to obtain within 30 days of hire, required Current food handlers permit, CPR, First Aid, and Alcohol Serving Certification About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values-based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western JB.0.00.LN
Sep 07, 2023
Full time
$70,000 - $80,000 annually $2,500 New Hire Bonus! Great benefits! Free onsite parking! Era Living is seeking a Culinary Services Director to become the newest members of our team located at our University House Wallingford Community, Seattle, WA. Available shifts will be scheduled Tuesday - Saturday 09:30am - 06:00pm. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Long-Term Disability insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year 1 hour paid sick time for every 40 hours worked Employee Assistance Program Leadership bonuses Longevity bonuses Employee discount programs Pre-tax election commuter benefits Primary Responsibilities: This position is accountable for all aspects of Food Service operations to ensure the highest quality of food and service which includes the planning, preparation, and delivery of three meals per day, seven days per week. Oversees plans and manages all activities of the Food Service Department including menu development, food preparation and delivery, staff management and budget. Knowledge, Skills, and Abilities: Thorough knowledge of food service management including menu planning, preparation and service, sanitation, nutrition, physical plant, and resident services Knowledge of, and ability to apply modern methods, materials, equipment and appliances used in large-scale food preparation Ability to plan, coordinate and direct the work of a large staff of cooks and food service helpers in food service operations Possess basic technical knowledge and ability to perform all aspects of food service administrative functions Knowledge of principles and practices of food service management, including food value and costs Proven supervisory skills Ability to perform cook duties when necessary Ability to read, write and communicate in English Ability to pass DSHS background check, required Education and Experience: Culinary Arts Degree or Certification, preferred. 1 years of experience working as an Executive Chef or Sous Chef in a fine dining environment, required. 2 years managing all aspects of a food service department, required Supervisory skills, required ServSafe Certification or able to obtain within 30 days of hire, required Current food handlers permit, CPR, First Aid, and Alcohol Serving Certification About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values-based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western JB.0.00.LN
