15 jobs found

Description: The San Diego KOA is an award-winning outdoor campground resort looking for enthusiastic people to join our food and beverage team. Sunny southern California allows us to be open 365 days a year offering camping in RVs, Cabins, Deluxe Cabins & tents. Our goal is to create a great camping experience for our guests by offering excellent customer service. If you enjoy being outdoors, meeting new people, and putting on events we would love to talk to you! The Sand Castle Café is an onsite restaurant open 7 days a week in the summer season (reduced hours October-April) that serves everything from breakfast burritos & lattes to handmade pizza and beer from local breweries. Our staff also does specialized catering events throughout the year! WORKING HOURS/DETAILS: Reports to the Food & Beverage Manager Part-time - 10-30 hours per week depending on the occupancy of the park Most hours available Thursday-Sunday evenings, but flexible availability a plus Training hours will be in the mornings $18.50/ per hour & up depending on experience Pooled tips RESPONSIBILITIES • Ensures customers receive a high level of service consistent with our customer service philosophy • Communicate with all staff and management using Basecamp System • Enforce campground policies and implement solutions consistent with goals of park • Proactive guest management to ensure positive environment for all guests • Coordinate with Guest Service staff for problem resolution when applicable • Utilize creative problem-solving skills • Prepare breakfast, lunch & dinner depending on the season in a café style food service kitchen • Be comfortable using a variety of kitchen appliances and utensils • Food prep for all meals during shift • Clean and maintain food prep area according to Health Code • Clean all appliances and equipment daily • Cashier and process orders • Assist with perishable and non perishable inventory on a weekly basis • Other duties as assigned Requirements: • Good customer service and communications skills • Ability to multi task and prioritize • Able to work with others and work independently • Professional Appearance and attitude towards guests and fellow team members • Communicate professionally and patiently • Be on your feet during shift and able to lift at least 30 lbs. • Ability to thrive in a fast-paced environment • Actively communicate both verbally and written • Must have prior line/short order cooking experience • Have or acquire a Food Handler's Permit • Comfortable serving alcohol & handling raw food • Not afraid to try new recipes! Applicants must be at least 18 years old. PM21 PId033b87ab0ce-2451

Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law

POSITION SUMMARY: Under direct supervision of the Chef or Kitchen Supervisor. Is responsible for food production for patient, cafeteria and catering areas. BASIC KNOWLEDGE: Able to follow written and verbal instructions.HS Diploma or GED highly preferred but not required. CFC credential from the American Culinary Federation or an equivalent recognized credential is required within 6 months of hire. CVMC will provide initial certification preparation and membership/testing fees. EXPERIENCE: One-year institutional quantity cooking experience is required or one year as a Food Service Worker 2/3 and demonstrated skills following standardized recipes and food preparation procedures. By applying, you consent to your information being transmitted by Get It to the Employer, as data controller, through the Employer's data processor SonicJobs. See University of Vermont Health Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at

Job Description The Cook is responsible for monitoring the production and dissemination of patient menus in compliance with the patient's plan of care, and working within the guidelines established by the Clinical Dietitian and Nutrition Service Manager. Responsible for preparing and distributing foods to patients and staff on a daily basis, and preparing kitchen production sheets according to patient preferences. Responsible for ensuring production of staff/visitor meals and catering needs. Represents the department in a professional and courteous manner. Responsible for ensuring safety and sanitation of the department in compliance with Regulatory Agencies. Utilizes patient EMR in accordance with prescribed therapeutic diets. Responsible for assisting with fiscal management and staff education and training. Education High school diploma or equivalent. Experience Minimum of one-year work experience in the Food Service field. Minimum 18 years of age. Able to read, write and speak the English langue. Demonstrates ability to provide leadership and adaptability to change. Mental and physical health sufficient to meet the demands of the position. Professional appearance. Satisfactory references. Able to follow standardized recipes. Prepare foods in compliance with diet orders. Able to correctly modify food textures and portion foods. Comply with requirements and standards established by regulatory agencies. Function as a team member. Handle cash accurately. Experience in Food Safety desired. By applying, you consent to your information being transmitted by Get It to the Employer, as data controller, through the Employer's data processor SonicJobs. See University of Vermont Health Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at

Position Title: Sous Chef Reports To: Executive Sous Chef Location: OMB LoSo About OMB The Olde Mecklenburg Brewery (OMB) is a well-known craft brewery located in Charlotte, North Carolina. Founded in 2009, it has become one of the city's premier destinations for beer enthusiasts, serving high-quality beers brewed in adherence to the German Purity Law, Reinheitsgebot. This law, which dates back to 1516, dictates that beer should be made only from water, barley, hops, and yeast, ensuring that OMB's offerings are both traditional and authentic. OMB's original location is situated in the Lower South End (LoSo) neighborhood of Charlotte, where the brewery features a state-of-the-art production facility, a restaurant, and an expansive 1-acre biergarten. The brewery is especially known for its lively and family-friendly atmosphere, hosting numerous events and festivals throughout the year. Its beers are distributed across North Carolina through an independent wholesaler network, making them accessible statewide. In Spring 2024, the brewery expanded by opening a second location in the Ballantyne neighborhood of South Charlotte. This new venue is a significant growth for OMB, featuring a spacious, two-story, 14,000-square-foot restaurant and biergarten, designed to offer even more space for beer lovers to enjoy a wide range of OMB's craft beers. OMB is particularly proud of its community involvement and commitment to the craft beer movement, consistently offering high-quality brews that range from traditional German-style lagers to experimental seasonal brews. It is a celebrated part of Charlotte's beer scene and an iconic representation of German brewing traditions in the South. About The Role Support Brauhaus restaurant, catering, and events by providing excellent guidance to the culinary team. Provide professional leadership and direction to the culinary personnel Ensure that all recipes, food preparation, plating, and presentation meet OMB's specifications and quality standards Coach, counsel, and assist in conducting performance evaluations and reviews for staff Recommend or conduct disciplinary action, including termination or culinary staff when necessary Maintain a safe, orderly, and sanitized kitchen Operate as an expeditor during peak times Collaborate with the Executive Chef and Executive Sous Chef to prepare and communicate daily line-ups to all BrauHaus staff Attend and participate in all scheduled meetings and training sessions Participate in the training programs and hiring process for culinary team members Partner with Service team to manage opening and closing procedures Ensure that all stations are stocked, labeled, temped, and quality controlled Manage daily staffing levels throughout shifts Perform additional responsibilities as requested by the Executive Chef Know, understand, and follow all company emergency and safety procedures What's In It For You? Medical, Dental, and Vision insurance coverage PTO Employer-paid Long-Term Disability insurance coverage Free beer stipend 401k with match Employee discount (food, beer, & merchandise) Qualifications Culinary degree or 3 years of culinary training at a high-volume food establishment Serve Safe certified, or willing to certify within 1 year Computer skills to include Microsoft word, excel, and culinary reporting software Flexibility to work weekends and holidays Ability to lift up to 50 pounds Interest in craft beer Positive attitude and ability to build good working relationships Excellent written and oral communication skills Good listening skills Strong leadership skills and ability to manage a variety of employees with varied backgrounds Excellent volume cooking skills, presentation skills, and organizational skills Ability to maintain composure during busy service periods Champion OMB's 6 core values listed below OMB Core Values Dedication to quality, no shortcuts Integrity, do the right thing Service-minded Point of pride in the community Lead, don't follow Team Additional Requirements to Consider All candidates must pass a pre-employment/post offer background check. Applications are reviewed regularly for both locations. If we would like to move forward with the interview process, HR will contact you via phone or email. Positions are posted and maintained regularly. If you have not received any communication from HR, we may not have an open position at the time, but may contact you for a future position. OMB Participates in E-Verify for employment verification. OMB is an equal opportunity employer that hires individuals based on job-related qualifications and abilities. Compensation details: 0 Yearly Salary PI0cda-9630

JOB SUMMARY The Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards. ESSENTIAL FUNCTIONS Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items Supervises and coordinates work of subordinate cooks and other production staff as assigned Plans for the timely and proper use of any leftover items Ensures the recipes are followed and when necessary, converted correctly Opens and closes the kitchen using established protocols Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste Follows procedures for the proper storage of leftover food and potentially hazardous food items Performs checks and logs temperature on all refrigerators and freezers Ensures departmental standards are met with regard to product quality and presentation Ensures that area is in compliance with all applicable sanitary codes or standards Tests the temperature of food at specified intervals Safely operates large-volume cooking equipment Proficiently utilizes a wide range of kitchen tools and utensils, including knives Receives and stores food requisitions and supplies Participates in monthly physical inventory Processes phone orders and assists customers Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping Cleans and sanitizes all production equipment and surface areas Assists in catering and special functions Maintains production records in accordance with departmental procedures Performs other duties and responsibilities as assigned EDUCATION AND EXPERIENCE A minimum 3-5 years' experience in the food service industry Experienced in all types of cooking methods, supervision, kitchen equipment and food service operations High school graduate or equivalent Must be able to read and write, with knowledge of basic math ServSafe certification is preferred PHYSICAL CONDITIONS AND DEMANDS Moderate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food. QUALITIES: Ability to accept direction, instruction and constructive criticism Work independently and as part of a team Take initiative, anticipate, prioritize, and follow tasks through to completion Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessary Adhere to Company, Department and State guidelines as directed Predictable and reliable attendance Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. This job description has been approved by all levels of management: Compensation details: 19.33-19.49 Hourly Wage PI32eb915fdef4-0497

Description: Participate in food service and food preparation activities while adhering to high quality standards and sanitation procedures. Location: Boone, NC Requirements: ESSENTIAL DUTIES & RESPONSIBILITIES: Work with dietary coordinator to plan and execute patient menus Provide PCU staff & patients with patient menu options weekly Prepare and deliver patient meals according to menu, patient dietary preferences, and in compliance with special diets Prepare and maintain food at required temperatures in accordance with federal and state regulations Ensure patient meals are delivered at the specified times in policy and procedure Prepare adequate meal options for patients and maintain the nourishment areas for PCU staff to serve after dietary service hours Check and record required documentation logs Ensure kitchen equipment is in good working order and maintained per manufacturers guidelines and kept in clean conditions Cooperate with all government agencies and outside auditors Transport meals to other locations as needed Work with dietary coordinator to maintain adequate food and supplies based on menus and patient census Receive and inspect food service deliveries to ensure quality and accuracy Plan & execute catering requests as needed Other duties as assigned KNOWLEDGE, SKILLS & ABILITIES: Excellent written and oral communication skills Excellent computer skills Proven performance in meeting deadlines with a high rate of accuracy Excellent telephone skills Knowledge of therapeutic diets & guidelines MINIMUM QUALIFICATIONS: Education: High School Diploma Required Experience: Working knowledge of health care food service preferred Licensures & Certifications: (if applicable): ServSafe - will be required within 6 months PHYSICAL DEMANDS: Walking, standing, sitting, driving Hand dexterity to include writing; typing; filing records Ability to occasionally lift and/or move up to 30 pounds Specific vision abilities required are close vision and distance vision with the ability to adjust focus SPECIAL REQUIREMENTS: Must have an automobile with required insurance coverage and state driver's license PI7e807b5-

CNAs/CMAs Base Pay: $11.75 - $14.91 / Hour Description ROLE (summary): Under general supervision of a licensed nurse, administers medications to residents according to the Physician's orders and MAR and within the guidelines of state regulations and certification RESPONSIBILITIES (task): Administers to residents the correct medications, by the correct route, in the correct dosage, at the correct time Maintain confidentiality regarding each resident's condition, medication, treatments, and records Complete documentation as required including the medication record Preserve the dignity, privacy and respect of all residents Maintain a safe, clean environment for residents Keep medications properly secured and stored Assist C.N.A's with resident care duties Alert nurse to observed signs of pain and discomfort, need for additional assessment, or medication refusals Any other tasks/duties assigned by Wellness Director or designee Will not administer any medication or treatment outside of the scope of the individuals certification level JOB SPECIFICATIONS: (education, experience, licenses, training, knowledge, skills, abilities) At least 19 years of age with completion of state-approved training program and certification Good reading, writing and verbal communication Possess basic computer skills Detailed-orientated and able to multi-rask Good interpersonal and observational skills First aide/ CPR Training Possess either a medication administration Technician, certified Medication Aide, or Advanced Certified Medication Aide Certification Requirements Physical and Mental requirements: Good physical health with no limitations: able to physically care for residents, lift, transfer residents and push medication carts: good mental health and emotional maturity: the ability to be understanding, patient and not easily frustrated. Email: ------------------------------------------ Housekeeper Base Pay: $9.50/hr Description: Housekeepers ensure that resident living quarters/homes and immediate areas are cleaned as scheduled. RESPONSIBILITIES: (tasks) * Demonstrate correct procedures and sufficient gross and fine motor skills in sweeping and mopping hard surfaces, carpet-spot cleaning and vacuuming and shampooing carpeted surfaces * Clean areas thoroughly, creating a minimal need for repeat of tasks * Trash and waste are removed promptly and according to schedule * Dust furniture regularly according to schedules * Report all safety hazards to supervisor * Follow the dress code Policy and Procedures of the department JOB SPECIFICATIONS: (education, experience, licenses, training, knowledge, skills, abilities) * 3 years of experience as a housekeeper * Able to read, write and communicate proficiently in English PHYSICAL AND MENTAL REQUIREMENTS: Able to stand, sit or walk for long periods of time; able to lift 35 lbs.; good physical condition; emotionally stable to deal with the daily stresses of the job and able to seek help when needed. Summary Ensure that resident apartments and common areas are kept clean Email: _----------------------------------------- Evening Cook Description: A Cook will prepare meals and follow established recipes. Duties include preparing ingredients, adhering to the dining menu, and following food health and safety procedures. They will ensure freshness, promptness, and quality of dishes, in addition to cook, prep, clean, assist other cooks/staff, and deliver quality food(s) for HCLG resident dining environments. RESPONSIBILITIES: (tasks) * Responsible for the preparation of quality food for meals and caterings that promotes high resident satisfaction in all dining rooms * Provide outstanding customer service to residents and staff *Maintain a professional attitude * Document temperatures of food, freezers, refrigerators and dish machines * Responsible for ServSafe and educational compliance * Responsible for the sanitation of the kitchen equipment and storage units * Attend meeting and committee as needed * Assist with QAPI project development and implementation JOB SPECIFICATIONS: (education, experience, licenses, training, knowledge, skills, abilities) * High School diploma or equivalent * Minimum of 1 year experience cooking in a commercial setting PHYSICAL AND MENTAL REQUIREMENTS: * Ability to lift, bend, climb, reach, push and pull as needed. * Ability to meet deadlines Requirements: Food Handler (Preferred) Summary Team Environment ------------------------------------------ LPN RESPONSIBILITIES: (tasks) * Administer and manage patient medication as prescribed by physician, with med errors not exceeding 5% * Accurately and promptly complete nursing assessments, resident care plans, documentation * Participate in resident care plan by monitoring progress, communicating behaviors and responses to families, other staff members and physicians * Maintain a safe, orderly and therapeutic physical environment for residents * Process physician orders, schedule procedures * Supervise and ensure quality care and assistance to the residents by CNAs, RAs, and/or MAs. * Direct CNAs, RAs, and/or MAs. * Maintain HIPAA and confidentiality * Work with consultants and implement changes as necessary * Participate in survey process * Answer call lights and respond to alarms and emergencies JOB SPECIFICATIONS: (education, experience, licenses, training, knowledge, skills, abilities) * At least 18 years of age; Licensed Practical Nurse license in good standing * Current BLS certification * Good written and oral communication skills; ability to interact effectively with care team, staff members, and families * Good organizational, problem solving, and time management skills; flexibility to handle and prioritize frequent interruptions *Basic computer skills PHYSICAL AND MENTAL REQUIREMENTS: Good physical health with no limitations; able to physically care for residents including lifting, transferring; physical stamina and ability to perform CPR; good mental health and have emotional maturity to maintain self-control in any number of trying circumstances; mental and emotional resilience, able to maintain an even temperament; emotional stability; ability to understand and cope with the stresses related to the job; capacity to seek professional and personal support appropriately, and as needed. ------------------------------------------ recblid apwvrf89w40p6fbiwj9l2b98p7lfmb