Cook - Omaha, 24 hours per week, day shift (Finance) JOB DESCRIPTIONJob Title: Cook Job Code: 880136 Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for safe, accurate and consistent preparation of food (approximately 250 patients and residents, 350+ employees, and 100 off-site meals at Lincoln campus or 110 patients and 250+ employees at Omaha campus). Work requires walking, stooping, lifting up to 50 pounds, and standing. Work requires alternate weekends and holidays. Area is frequently hot, humid, and slippery. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions, and adapt quantity of ingredients as needed. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Coordinates preparation of breakfast, lunch, and dinner food items in required amounts. Coordinates flow of work to meet documented meal schedules. Documents over and under production quantities on production sheets, inputs data into computer. Prepares food according to recipes and production sheets per department policy. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/ customer care. Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Organizes, cleans, and sanitizes equipment and work area according to established guidelines. Attends mandatory in-services according to established departmental guidelines. Maintains a safe environment for the department. Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. Communicates product needs and concerns to supervisor. Attends non-mandatory inservices. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam and wet floors.QUALIFICATIONS (Education/training and/or Experience) High School equivalency preferred. Two years work experience in institutional food service setting required. Six months education and training in quantity food preparation and diet therapy desirable. Must have ability to produce standardized food products. Must possess ability to follow written and verbal instructions. Computer skills preferred. Current Prep/CookFood Handler permit if required by the county. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Jan 23, 2021
Full time
Cook - Omaha, 24 hours per week, day shift (Finance) JOB DESCRIPTIONJob Title: Cook Job Code: 880136 Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for safe, accurate and consistent preparation of food (approximately 250 patients and residents, 350+ employees, and 100 off-site meals at Lincoln campus or 110 patients and 250+ employees at Omaha campus). Work requires walking, stooping, lifting up to 50 pounds, and standing. Work requires alternate weekends and holidays. Area is frequently hot, humid, and slippery. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions, and adapt quantity of ingredients as needed. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Coordinates preparation of breakfast, lunch, and dinner food items in required amounts. Coordinates flow of work to meet documented meal schedules. Documents over and under production quantities on production sheets, inputs data into computer. Prepares food according to recipes and production sheets per department policy. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/ customer care. Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Organizes, cleans, and sanitizes equipment and work area according to established guidelines. Attends mandatory in-services according to established departmental guidelines. Maintains a safe environment for the department. Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. Communicates product needs and concerns to supervisor. Attends non-mandatory inservices. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam and wet floors.QUALIFICATIONS (Education/training and/or Experience) High School equivalency preferred. Two years work experience in institutional food service setting required. Six months education and training in quantity food preparation and diet therapy desirable. Must have ability to produce standardized food products. Must possess ability to follow written and verbal instructions. Computer skills preferred. Current Prep/CookFood Handler permit if required by the county. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
JOB DESCRIPTIONJob Title: Cook Job Code: 880136 Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for safe, accurate and consistent preparation of food (approximately 250 patients and residents, 350+ employees, and 100 off-site meals at Lincoln campus or 110 patients and 250+ employees at Omaha campus). Work requires walking, stooping, lifting up to 50 pounds, and standing. Work requires alternate weekends and holidays. Area is frequently hot, humid, and slippery. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions, and adapt quantity of ingredients as needed. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Coordinates preparation of breakfast, lunch, and dinner food items in required amounts. Coordinates flow of work to meet documented meal schedules. Documents over and under production quantities on production sheets, inputs data into computer. Prepares food according to recipes and production sheets per department policy. (PEOPLE)Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/ customer care. Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS)Organizes, cleans, and sanitizes equipment and work area according to established guidelines. Attends mandatory in-services according to established departmental guidelines. Maintains a safe environment for the department. Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. Communicates product needs and concerns to supervisor. Attends non-mandatory inservices. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam and wet floors.QUALIFICATIONS (Education/training and/or Experience) High School equivalency preferred. Two years work experience in institutional food service setting required. Six months education and training in quantity food preparation and diet therapy desirable. Must have ability to produce standardized food products. Must possess ability to follow written and verbal instructions. Computer skills preferred. Current Prep/CookFood Handler permit if required by the county. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Jan 23, 2021
Full time
JOB DESCRIPTIONJob Title: Cook Job Code: 880136 Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for safe, accurate and consistent preparation of food (approximately 250 patients and residents, 350+ employees, and 100 off-site meals at Lincoln campus or 110 patients and 250+ employees at Omaha campus). Work requires walking, stooping, lifting up to 50 pounds, and standing. Work requires alternate weekends and holidays. Area is frequently hot, humid, and slippery. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions, and adapt quantity of ingredients as needed. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Coordinates preparation of breakfast, lunch, and dinner food items in required amounts. Coordinates flow of work to meet documented meal schedules. Documents over and under production quantities on production sheets, inputs data into computer. Prepares food according to recipes and production sheets per department policy. (PEOPLE)Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/ customer care. Follows instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS)Organizes, cleans, and sanitizes equipment and work area according to established guidelines. Attends mandatory in-services according to established departmental guidelines. Maintains a safe environment for the department. Handles and operates necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. Communicates product needs and concerns to supervisor. Attends non-mandatory inservices. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 30 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam and wet floors.QUALIFICATIONS (Education/training and/or Experience) High School equivalency preferred. Two years work experience in institutional food service setting required. Six months education and training in quantity food preparation and diet therapy desirable. Must have ability to produce standardized food products. Must possess ability to follow written and verbal instructions. Computer skills preferred. Current Prep/CookFood Handler permit if required by the county. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Food Service Assistant - Omaha, 12 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler"™s Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Jan 23, 2021
Full time
Food Service Assistant - Omaha, 12 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler"™s Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION)Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE)Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS)Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONSAttends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handlers Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Jan 23, 2021
Full time
JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION)Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE)Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS)Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONSAttends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handlers Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION)Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE)Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS)Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONSAttends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handlers Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Jan 23, 2021
Full time
JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION)Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE)Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS)Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONSAttends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handlers Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Food Service Assistant - Omaha, 16 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler"™s Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Jan 23, 2021
Full time
Food Service Assistant - Omaha, 16 hours per week, evenings (Finance) JOB DESCRIPTIONJob Title: Food Service Assistant Job Code: 880149 Immediate Supervisor: Food Service Director Status: Non-Exempt DEPARTMENT FUNCTION/JOB OVERVIEW Responsible for the assembly and delivery of food, including meal trays and evening snacks to residents and patients. Responsible for cleaning dishes, work areas and dining room. Lincoln serves meals to residents in Nebraska Room. Must be able to effectively communicate with his/her supervisor, coworkers and customers. Must be able to follow written and oral instructions. Work schedule requires alternate weekends and holidays. Responsible for quality service delivery and internal/external customer relations for the department and Madonna as a whole, including the mission and values for the department and facility. ESSENTIAL FUNCTIONS (INFORMATION) Prepares and delivers floor stock according to established par levels to nursing unit kitchenettes. Prepares and delivers nutritionally pre-determined sack meals and snacks to appropriate refrigerators. Performs and documents temperatures and sanitation checklists for unit food storage areas. (PEOPLE) Establishes and maintains effective working relationships with coworkers and other facility departments to provide a unified approach to patient/resident/customer care. Serves patients on trayline, dining room and patient care areas according to their diet orders and food preferences. Takes instruction from supervisor to perform other functions as assigned in order to achieve the goals within the department. (THINGS) Cleans and sanitizes dishes, pots and pans, food contact surfaces and floors according to guidelines. Attends all mandatory education programs on a yearly basis according to department standards. Sets up assigned trayline position according to guidelines. Maintains and assures a safe environment for the department. Handles and operates all necessary equipment and performs required duties according to established safety standards to maintain compliance with regulations and prevent injury. NONESSENTIAL FUNCTIONS Attends non-mandatory in-services. PHYSICAL DEMANDS AND ENVIRONMENTAL CONDITIONS Medium work with frequent lifting. Occasional lift and carry up to 50 pounds. Frequent lift and carry of 25 pounds. Constant walking with maximum duration of 75 minutes sustained walking on tile, carpet and other surfaces. Must tolerate frequent standing with sustained periods of up to 1 hour. Frequent reaching with both arms at low, waist, and high levels. Requires frequent pushing and pulling generating up to 40 pounds force to move food carts on tile, carpet and other surfaces for maximum distance of 1500 feet. Frequent grasping of both hands requiring normal grip strength based on national averages. Frequent stooping, bending, and twisting are required. Constant near visual acuity, ability to smell and taste, ordinary hearing and speaking skills required. Nearly 100% of work is inside. Frequently hot and humid. Exposure to chemicals, boiling water, steam, and wet floors.QUALIFICATIONS (Education/training and/or Experience) Must possess basic reading, writing and math skills and have ability to follow written and/or oral instructions. High school equivalency preferred. Lincoln Campus: Current Prep/Cook Food Handler"™s Permit required. Background checks are conducted. When specific authorization forms are requested so that full background and history can be obtained, employees/applicants must sign the form(s) requested.
Children's Hospital & Medical Center - Omaha
Omaha, Nebraska
Schedule: Fulltime 10:30-7 M-F with every other weekend. Some variable shifts We re searching for a Food Service Assistant. The incumbent will assemble and serve meals for the patients and cafeteria customer. He/she will protect food quality by following operational procedures for food handling, food safety, and infection control. Essential Functions/Competencies Supports service excellence initiatives with proactive efforts in service and service recovery and commitment to improve. Follows approved patient menu preparation delivery and service protocols within approved timelines. Maintains clean, stocked, and continuous service-ready work areas utilizing HACCP and positive food handlers techniques. Promotes improvement in patient/customer satisfaction efforts by participating in pace changers, other planned events, and point-of-sale initiatives. Participates in quality improvement initiatives, including taste panels, test trays, and displays of positive eye appeal at each service station. Prioritizes work duties due to patient/customer needs. Participates in financial management processes by carefully monitoring portion control, proper pricing, and safe storage of supplies and food. Monitors appropriate inventory of food and supplies by including dating, rotating products for service and documenting outages of same. KNOWLEDGE, SKILLS AND ABILITIES: Knowledge of basic hygiene principles. Knowledge of basic infection control policies and procedures. Skill in customer relations and service recovery. Skill in safe food handling. Ability to assess acceptable food quality. Ability to communicate effectively both verbally and in writing. Ability to work closely with professional staff. Ability to promote a positive dining experience. EDUCATION AND EXPERIENCE: High School Diploma or G.E.D preferred Minimum 6 months food service experience required, preferably in a health care setting. CERTIFICATIONS/LICENSURE REQUIREMENTS: Current and valid Douglas County Food Handlers Certification required within 6 months of hire . EOE/Vets/Disabled
Jan 23, 2021
Full time
Schedule: Fulltime 10:30-7 M-F with every other weekend. Some variable shifts We re searching for a Food Service Assistant. The incumbent will assemble and serve meals for the patients and cafeteria customer. He/she will protect food quality by following operational procedures for food handling, food safety, and infection control. Essential Functions/Competencies Supports service excellence initiatives with proactive efforts in service and service recovery and commitment to improve. Follows approved patient menu preparation delivery and service protocols within approved timelines. Maintains clean, stocked, and continuous service-ready work areas utilizing HACCP and positive food handlers techniques. Promotes improvement in patient/customer satisfaction efforts by participating in pace changers, other planned events, and point-of-sale initiatives. Participates in quality improvement initiatives, including taste panels, test trays, and displays of positive eye appeal at each service station. Prioritizes work duties due to patient/customer needs. Participates in financial management processes by carefully monitoring portion control, proper pricing, and safe storage of supplies and food. Monitors appropriate inventory of food and supplies by including dating, rotating products for service and documenting outages of same. KNOWLEDGE, SKILLS AND ABILITIES: Knowledge of basic hygiene principles. Knowledge of basic infection control policies and procedures. Skill in customer relations and service recovery. Skill in safe food handling. Ability to assess acceptable food quality. Ability to communicate effectively both verbally and in writing. Ability to work closely with professional staff. Ability to promote a positive dining experience. EDUCATION AND EXPERIENCE: High School Diploma or G.E.D preferred Minimum 6 months food service experience required, preferably in a health care setting. CERTIFICATIONS/LICENSURE REQUIREMENTS: Current and valid Douglas County Food Handlers Certification required within 6 months of hire . EOE/Vets/Disabled
Restaurant Associate ManagerOur Full-Time Hourly Associate Managers not only have an appetite for bottomless fun & compassion for our crazy loyal guests, they manage day to day operations of the restaurant during scheduled shifts under the supervision of exempt management. As a part of the leadership team, they are an ambassador of Company & Brand Equity Standards to ensure the loyalty of our guests and profit maximization. Our Associate Managers are role models to Team Members and contribute to their ongoing development. They are master resolvers with guest interactions, driven to optimize profits, and ensure product quality and restaurant cleanliness. Candidates and current Team Members selected for this role may only work in this position and are targeted to be scheduled for 40 hours per week.Sounds Great! What's the catch?Must be at least 21 years of age.Minimum of 1 year in an hourly or salaried supervisory capacity in a restaurant or in the retail /hospitality industry preferred.High school diploma or equivalent required, some college preferred.Serv Safe certified preferred.Must be able to work a flexible schedule including opening, closing, weekends and holidays. Reliable transportation required.Superhuman powers not required, but you should expect:Lifting to 10lbs frequently and up to 50lbs occasionally; Lifting overhead frequently.Color and depth perception required for vision. Needs both near and far vision.Twists and reaches regularly. Grasps objects to move or manipulate them frequently.Stands and walks constantly.Listen to and comprehend Team Members and guests over background & equipment noise.Frequent hand washing required.Exposure to cleaning chemicals, heat and a/c, & freezer.Expect to work with computers, iPad technology for inventory, calculators, copy machines, printers, desk supplies, cash drawers, food products and cooking equipment.Good oral and written communication skills. Basic business math and accounting skills.Be better for being here as a Red Robin Manager and enjoy:Flexible work schedulesPaid time off401k savings plan plus a company match w/ immediate vesting (once eligible)Health, vision, and dental insurance plans (once eligible)Referral bonuses for bringing new members to our teamClosed on Thanksgiving and Christmas!Red Robin is an equal opportunity and e-verify employer, committed to a diverse workforce. Red Robin independent franchisees each hire their own employees and establish their own terms and conditions of employment, which may differ from those described.Red Robin is an Equal Opportunity & E-Verify Employer
Jan 23, 2021
Full time
Restaurant Associate ManagerOur Full-Time Hourly Associate Managers not only have an appetite for bottomless fun & compassion for our crazy loyal guests, they manage day to day operations of the restaurant during scheduled shifts under the supervision of exempt management. As a part of the leadership team, they are an ambassador of Company & Brand Equity Standards to ensure the loyalty of our guests and profit maximization. Our Associate Managers are role models to Team Members and contribute to their ongoing development. They are master resolvers with guest interactions, driven to optimize profits, and ensure product quality and restaurant cleanliness. Candidates and current Team Members selected for this role may only work in this position and are targeted to be scheduled for 40 hours per week.Sounds Great! What's the catch?Must be at least 21 years of age.Minimum of 1 year in an hourly or salaried supervisory capacity in a restaurant or in the retail /hospitality industry preferred.High school diploma or equivalent required, some college preferred.Serv Safe certified preferred.Must be able to work a flexible schedule including opening, closing, weekends and holidays. Reliable transportation required.Superhuman powers not required, but you should expect:Lifting to 10lbs frequently and up to 50lbs occasionally; Lifting overhead frequently.Color and depth perception required for vision. Needs both near and far vision.Twists and reaches regularly. Grasps objects to move or manipulate them frequently.Stands and walks constantly.Listen to and comprehend Team Members and guests over background & equipment noise.Frequent hand washing required.Exposure to cleaning chemicals, heat and a/c, & freezer.Expect to work with computers, iPad technology for inventory, calculators, copy machines, printers, desk supplies, cash drawers, food products and cooking equipment.Good oral and written communication skills. Basic business math and accounting skills.Be better for being here as a Red Robin Manager and enjoy:Flexible work schedulesPaid time off401k savings plan plus a company match w/ immediate vesting (once eligible)Health, vision, and dental insurance plans (once eligible)Referral bonuses for bringing new members to our teamClosed on Thanksgiving and Christmas!Red Robin is an equal opportunity and e-verify employer, committed to a diverse workforce. Red Robin independent franchisees each hire their own employees and establish their own terms and conditions of employment, which may differ from those described.Red Robin is an Equal Opportunity & E-Verify Employer
OverviewSpecialist - Operational Excellence and Food SafetyReady to use your hotel, restaurant or supermarket experience in a new and exciting way? Have a knack for training/coaching others? Looking to build your career in a growing world-class organization? Come see why so many of our team members recommend us to their friends!Who are we?Steritech Brand Standards is proud to be a member of the Rentokil family of companies in North America. Steritech is the market leader in food safety, quality assurance, and customer experience management. We pride ourselves on being a trusted partner to many of the world's leading brands across industries as diverse as manufacturing, processing, retail, food service, and hospitality. We help our clients give the best, safest, and healthiest possible service to THEIR customers.ResponsibilitiesWhat do our Food Safety Specialists do?Our Specialists help our hotel, restaurant, and grocery clients ensure brand standards, food quality and friendly service for their customers. They also:Conduct assessments that measure conformity to established regulatory, industry, and proprietary brand standards for clientsObserve food prep and cooking standards to ensure food safety, health, and sanitation practicesPartner with clients to address root causes of assessment discrepancies and develop corrective action plansTeach and coach clients how to make their workplace a safer and healthier environment for themselves and THEIR customersTravel up to 50%, or 10 days per month, including some evening and weekend work What do you need?Meet the requirements to obtain a CP-FS certification within 1 year of hire. As of date of hire, applicants should meet ONE of the following requirements:High School Diploma/GED and at least five years experience in food service, restaurant or grocery operations -OR-Associates degree with at least four years experience in food service, restaurant or grocery operations-OR-Bachelor's degree (Hospitality Management, Food Science, Nutrition, Culinary Arts or other Science degree), with at least one year of experience in food service, restaurant or grocery operations -OR-Bachelor's degree (other than Science/Food/Hospitality) with at least two years of experience in food service, restaurant or grocery operations Available to work Monday-Friday and Saturdays and evenings as neededDesire to travel via car and/or plane up to 50% of timeMust pass pre-employment background screen and drug screenAbility to lift 32 lbs chest high, stooping, kneeling, crouching, and reachingHave excellent listening and communication skills Strong attention to detail and willingness to learnExcellent organization and time management skillsAbility and desire to influence others with tact and skillAbility to provide clear and constructive feedback in a positive mannerThrives in an autonomous working environmentAbility to work a flexible scheduleAbility to organize and prioritize work based on urgency, efficiency and other factorsSafe driving record and a commitment to working safelyStrong technical knowledge of food safety is preferredServSafe and/or CP-FS Certification(s) a plusFood service/grocery management/crew lead or chef experience valued, but not requiredMust pass pre-employment background screen and drug testMust possess a valid driver's license and pass motor vehicle record searchWhy Choose Rentokil?A career with Rentokil is exactly that - a professional trajectory filled with opportunity. We pride ourselves on being a world class team that rewards high performance. We offer competitive pay on a bi-weekly pay schedule and many of our roles offer incentives based on performance and providing exceptional customer experience.Below you'll find information about some of what Rentokil North America has to offer. All Full-Time Colleagues qualify for the following and Part-Time Colleagues qualify for most benefits when they meet certain criteria.Professional and Personal Growth:Robust Paid Training & Professional Development PathOpportunity to grow - We love to promote from within!Fantastic Tuition Reimbursement benefits & Scholarship Programs (for FT Colleagues) Wellness:Excellent Health benefits including Medical, Dental, Vision, and Life InsuranceAccess to Flexible Spending Accounts for Health-care or Dependent Care ExpensesOutstanding Company-Paid Short Term DisabilityAccess to Long-Term Disability InsuranceWellness Reimbursement ProgramEmployee Assistance Program that offers services such as free counseling services, will preparation, discounts to health clubs, and other benefitsCompany-paid sick timeSavings & Retirement:401(k) retirement plan with highly-competitive company-matching contributionsHoliday Savings Club option with company-matching fundsEmployee Discounts (includes many offerings, including cellular/mobile service, health clubs, and more)Work-Life Balance:Vacation Days & sick daysCompany-Paid Holidays & Floating HolidaysWe are looking for individuals who want to make a difference where our customers live and work. Is that you?Additional InformationRentokil North America is an equal opportunity employer with a commitment to equality in every aspect of employment. As we expand, we are focused on building a foundation of diverse talent and equality in all areas of our workforce. All qualified applicants receive equal consideration, regardless of race, gender, sexual orientation, religion, ethnicity, national origin, veteran status, or disability.Link to Federal employment poster:English Version - Revised November 2009Spanish Version - Revised November 2009Pay Transparency Nondiscrimination ProvisionEnglish (Formatted)English (Unformatted)Spanish
Jan 23, 2021
Full time
OverviewSpecialist - Operational Excellence and Food SafetyReady to use your hotel, restaurant or supermarket experience in a new and exciting way? Have a knack for training/coaching others? Looking to build your career in a growing world-class organization? Come see why so many of our team members recommend us to their friends!Who are we?Steritech Brand Standards is proud to be a member of the Rentokil family of companies in North America. Steritech is the market leader in food safety, quality assurance, and customer experience management. We pride ourselves on being a trusted partner to many of the world's leading brands across industries as diverse as manufacturing, processing, retail, food service, and hospitality. We help our clients give the best, safest, and healthiest possible service to THEIR customers.ResponsibilitiesWhat do our Food Safety Specialists do?Our Specialists help our hotel, restaurant, and grocery clients ensure brand standards, food quality and friendly service for their customers. They also:Conduct assessments that measure conformity to established regulatory, industry, and proprietary brand standards for clientsObserve food prep and cooking standards to ensure food safety, health, and sanitation practicesPartner with clients to address root causes of assessment discrepancies and develop corrective action plansTeach and coach clients how to make their workplace a safer and healthier environment for themselves and THEIR customersTravel up to 50%, or 10 days per month, including some evening and weekend work What do you need?Meet the requirements to obtain a CP-FS certification within 1 year of hire. As of date of hire, applicants should meet ONE of the following requirements:High School Diploma/GED and at least five years experience in food service, restaurant or grocery operations -OR-Associates degree with at least four years experience in food service, restaurant or grocery operations-OR-Bachelor's degree (Hospitality Management, Food Science, Nutrition, Culinary Arts or other Science degree), with at least one year of experience in food service, restaurant or grocery operations -OR-Bachelor's degree (other than Science/Food/Hospitality) with at least two years of experience in food service, restaurant or grocery operations Available to work Monday-Friday and Saturdays and evenings as neededDesire to travel via car and/or plane up to 50% of timeMust pass pre-employment background screen and drug screenAbility to lift 32 lbs chest high, stooping, kneeling, crouching, and reachingHave excellent listening and communication skills Strong attention to detail and willingness to learnExcellent organization and time management skillsAbility and desire to influence others with tact and skillAbility to provide clear and constructive feedback in a positive mannerThrives in an autonomous working environmentAbility to work a flexible scheduleAbility to organize and prioritize work based on urgency, efficiency and other factorsSafe driving record and a commitment to working safelyStrong technical knowledge of food safety is preferredServSafe and/or CP-FS Certification(s) a plusFood service/grocery management/crew lead or chef experience valued, but not requiredMust pass pre-employment background screen and drug testMust possess a valid driver's license and pass motor vehicle record searchWhy Choose Rentokil?A career with Rentokil is exactly that - a professional trajectory filled with opportunity. We pride ourselves on being a world class team that rewards high performance. We offer competitive pay on a bi-weekly pay schedule and many of our roles offer incentives based on performance and providing exceptional customer experience.Below you'll find information about some of what Rentokil North America has to offer. All Full-Time Colleagues qualify for the following and Part-Time Colleagues qualify for most benefits when they meet certain criteria.Professional and Personal Growth:Robust Paid Training & Professional Development PathOpportunity to grow - We love to promote from within!Fantastic Tuition Reimbursement benefits & Scholarship Programs (for FT Colleagues) Wellness:Excellent Health benefits including Medical, Dental, Vision, and Life InsuranceAccess to Flexible Spending Accounts for Health-care or Dependent Care ExpensesOutstanding Company-Paid Short Term DisabilityAccess to Long-Term Disability InsuranceWellness Reimbursement ProgramEmployee Assistance Program that offers services such as free counseling services, will preparation, discounts to health clubs, and other benefitsCompany-paid sick timeSavings & Retirement:401(k) retirement plan with highly-competitive company-matching contributionsHoliday Savings Club option with company-matching fundsEmployee Discounts (includes many offerings, including cellular/mobile service, health clubs, and more)Work-Life Balance:Vacation Days & sick daysCompany-Paid Holidays & Floating HolidaysWe are looking for individuals who want to make a difference where our customers live and work. Is that you?Additional InformationRentokil North America is an equal opportunity employer with a commitment to equality in every aspect of employment. As we expand, we are focused on building a foundation of diverse talent and equality in all areas of our workforce. All qualified applicants receive equal consideration, regardless of race, gender, sexual orientation, religion, ethnicity, national origin, veteran status, or disability.Link to Federal employment poster:English Version - Revised November 2009Spanish Version - Revised November 2009Pay Transparency Nondiscrimination ProvisionEnglish (Formatted)English (Unformatted)Spanish
AGE REQUIREMENTS: Must be between the ages of 17 and 35 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 saut 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 NATIONALGUARD.com 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. This position may qualify for a bonus, ask your National Guard recruiter for the most up-to-date information.
Jan 22, 2021
AGE REQUIREMENTS: Must be between the ages of 17 and 35 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 saut 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 NATIONALGUARD.com 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. This position may qualify for a bonus, ask your National Guard recruiter for the most up-to-date information.
Position: Cook Hours: 1st Shift: 5am-2pm; 6am-2pm 2nd Shift: 11am-5pm; 5pm-Close * Various locations including new location in Gretna! Pay: $9-$12/hr (possibly more, depending on experience) Must have weekend availability * DAY TO DAY RESPONSIBILITIES: Cook food utilizing fryers, ovens, microwaves, and grills Greet customers and answer questions about foods provided Ensure order accuracy and customer satisfaction Clean and sanitize restaurant as needed Prepare, make, and serve appetizers and other foods Utilized kitchen equipment to monitor food safety and temperature before serving. THE IDEAL CANDIDATE WILL HAVE: The willingness to work in a food service/restaurant/hospitality work environment. Recent food services/cooking experience is not mandatory but will yield higher pay Ability to learn and follow directions Be comfortable doing anything that is needed within the restaurant. WHAT YOU CAN EXPECT FROM THIS GREAT COMPANY! Full medical benefits upon completing of probationary period Flexible work schedule Paid vacation and holidays Great room for growth within the company (management positions available all the time) Tuition Reimbursement. Free food, free uniforms. Fun, friendly work environment. Job Requirements: Provide food and beverage items Rotate food times on beverage cart according to expiration date Provide effective, efficient and professional food and beverage service Control food and beverage costs and ensure procedures Ensure adequate minimum and maximum stocks of all food, beverage, material, and equipment Ensure food and beverage readiness, address shortages, and notify of special orders Clean beverage cart throughout the day Receive inventory and provide beverage supplies Providing guests with friendly and efficient food and beverage service on the golf course Attending food and beverage buffet areas ensuring a high level of quality Ensure proper food handling procedures Keep the food prep areas Set up and break down beverage carts Attending food and beverage buffet areas ensuring a high level of quality and consistency Set up and serve at functions Perform routine maintenance on and sanitation of machines Welcome guests and respond to requests in a prompt and professional manner Control food and beverage costs and ensure procedures Assist customers in selecting food orders Determine inventory needs and orders food service products
Jan 21, 2021
Position: Cook Hours: 1st Shift: 5am-2pm; 6am-2pm 2nd Shift: 11am-5pm; 5pm-Close * Various locations including new location in Gretna! Pay: $9-$12/hr (possibly more, depending on experience) Must have weekend availability * DAY TO DAY RESPONSIBILITIES: Cook food utilizing fryers, ovens, microwaves, and grills Greet customers and answer questions about foods provided Ensure order accuracy and customer satisfaction Clean and sanitize restaurant as needed Prepare, make, and serve appetizers and other foods Utilized kitchen equipment to monitor food safety and temperature before serving. THE IDEAL CANDIDATE WILL HAVE: The willingness to work in a food service/restaurant/hospitality work environment. Recent food services/cooking experience is not mandatory but will yield higher pay Ability to learn and follow directions Be comfortable doing anything that is needed within the restaurant. WHAT YOU CAN EXPECT FROM THIS GREAT COMPANY! Full medical benefits upon completing of probationary period Flexible work schedule Paid vacation and holidays Great room for growth within the company (management positions available all the time) Tuition Reimbursement. Free food, free uniforms. Fun, friendly work environment. Job Requirements: Provide food and beverage items Rotate food times on beverage cart according to expiration date Provide effective, efficient and professional food and beverage service Control food and beverage costs and ensure procedures Ensure adequate minimum and maximum stocks of all food, beverage, material, and equipment Ensure food and beverage readiness, address shortages, and notify of special orders Clean beverage cart throughout the day Receive inventory and provide beverage supplies Providing guests with friendly and efficient food and beverage service on the golf course Attending food and beverage buffet areas ensuring a high level of quality Ensure proper food handling procedures Keep the food prep areas Set up and break down beverage carts Attending food and beverage buffet areas ensuring a high level of quality and consistency Set up and serve at functions Perform routine maintenance on and sanitation of machines Welcome guests and respond to requests in a prompt and professional manner Control food and beverage costs and ensure procedures Assist customers in selecting food orders Determine inventory needs and orders food service products
Position: Cook Hours: 1st Shift: 5am-2pm; 6am-2pm 2nd Shift: 11am-5pm; 5pm-Close * Various locations including new location in Gretna! Pay: $9-$12/hr (possibly more, depending on experience) Must have weekend availability * DAY TO DAY RESPONSIBILITIES: Cook food utilizing fryers, ovens, microwaves, and grills Greet customers and answer questions about foods provided Ensure order accuracy and customer satisfaction Clean and sanitize restaurant as needed Prepare, make, and serve appetizers and other foods Utilized kitchen equipment to monitor food safety and temperature before serving. THE IDEAL CANDIDATE WILL HAVE: The willingness to work in a food service/restaurant/hospitality work environment. Recent food services/cooking experience is not mandatory but will yield higher pay Ability to learn and follow directions Be comfortable doing anything that is needed within the restaurant. WHAT YOU CAN EXPECT FROM THIS GREAT COMPANY! Full medical benefits upon completing of probationary period Flexible work schedule Paid vacation and holidays Great room for growth within the company (management positions available all the time) Tuition Reimbursement. Free food, free uniforms. Fun, friendly work environment. Job Requirements: Provide food and beverage items Rotate food times on beverage cart according to expiration date Provide effective, efficient and professional food and beverage service Control food and beverage costs and ensure procedures Ensure adequate minimum and maximum stocks of all food, beverage, material, and equipment Ensure food and beverage readiness, address shortages, and notify of special orders Clean beverage cart throughout the day Receive inventory and provide beverage supplies Providing guests with friendly and efficient food and beverage service on the golf course Attending food and beverage buffet areas ensuring a high level of quality Ensure proper food handling procedures Keep the food prep areas Set up and break down beverage carts Attending food and beverage buffet areas ensuring a high level of quality and consistency Set up and serve at functions Perform routine maintenance on and sanitation of machines Welcome guests and respond to requests in a prompt and professional manner Control food and beverage costs and ensure procedures Assist customers in selecting food orders Determine inventory needs and orders food service products
Jan 13, 2021
Full time
Position: Cook Hours: 1st Shift: 5am-2pm; 6am-2pm 2nd Shift: 11am-5pm; 5pm-Close * Various locations including new location in Gretna! Pay: $9-$12/hr (possibly more, depending on experience) Must have weekend availability * DAY TO DAY RESPONSIBILITIES: Cook food utilizing fryers, ovens, microwaves, and grills Greet customers and answer questions about foods provided Ensure order accuracy and customer satisfaction Clean and sanitize restaurant as needed Prepare, make, and serve appetizers and other foods Utilized kitchen equipment to monitor food safety and temperature before serving. THE IDEAL CANDIDATE WILL HAVE: The willingness to work in a food service/restaurant/hospitality work environment. Recent food services/cooking experience is not mandatory but will yield higher pay Ability to learn and follow directions Be comfortable doing anything that is needed within the restaurant. WHAT YOU CAN EXPECT FROM THIS GREAT COMPANY! Full medical benefits upon completing of probationary period Flexible work schedule Paid vacation and holidays Great room for growth within the company (management positions available all the time) Tuition Reimbursement. Free food, free uniforms. Fun, friendly work environment. Job Requirements: Provide food and beverage items Rotate food times on beverage cart according to expiration date Provide effective, efficient and professional food and beverage service Control food and beverage costs and ensure procedures Ensure adequate minimum and maximum stocks of all food, beverage, material, and equipment Ensure food and beverage readiness, address shortages, and notify of special orders Clean beverage cart throughout the day Receive inventory and provide beverage supplies Providing guests with friendly and efficient food and beverage service on the golf course Attending food and beverage buffet areas ensuring a high level of quality Ensure proper food handling procedures Keep the food prep areas Set up and break down beverage carts Attending food and beverage buffet areas ensuring a high level of quality and consistency Set up and serve at functions Perform routine maintenance on and sanitation of machines Welcome guests and respond to requests in a prompt and professional manner Control food and beverage costs and ensure procedures Assist customers in selecting food orders Determine inventory needs and orders food service products
