3 jobs found

This is the first step in culinary arts for anyone in our company that wishes to begin their career in the heart of the house. This rank is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. A Cook 1 should be familiar with the main and satellite kitchens, know basic food sanitation guidelines, know the policies and procedures of the kitchen including but not limited to opening, closing, shopping and prep lists. The candidate should consistently practice on a daily basis. This candidate would have knife skills assessed by our community Executive Chef, be coached and trained on therapeutic diets, along with being presented with the opportunity to grow into our Culinary Pathways training to advance culinary skills in the field. Speak with our HR Director at 704- . POSITION SUMMARY: This is the first step in culinary arts for anyone in our company that wishes to begin their career in the in the heart of the house. This rank is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. A Cook 1 should be familiar with the main and satellite kitchens, Should know basic food sanitation guidelines, they should know the policies and procedures of the kitchen including but not limited to opening, closing, shopping and prep lists, They should consistently practice Mis En Place on a daily basis, a CDM should have reviewed all of the therapeutic diets and signed off on each of the diets having coached and trained on all of them, a chef should have signed off on their knife cuts and can now execute each on a daily basis, They should be able to produce each of the egg dishes assigned to them in the Pathway, and they should be able to execute all of the sandwiches assigned to them in the Pathway. ESSENTIAL FUNCTIONS: Working in a collaborative manner with the front and back of the house team members, ensuring compliance with Senior Living Communities'/Wellmore standards for quality, presentation and portion control are met. Adhere to all proper handling, HACCP, labeling, and storage protocols for all foods and ensure compliance with all relevant food service regulations. Follow all safety protocols and consistently practice a culture of safety. Maintain documentation of temperature charts and records. Maintain an open communication and professional working relationship with all community departments and Home Office support team to ensure residents remain happy and living the Weller Life. Actively participate in planning and production meetings with the team. Attend and actively participate in required in-service training and education programs. Other duties as assigned and directed by the Executive Chef or Director of Dining Services. COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: Technical Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. Communication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. Initiative - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. Interpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new things Teamwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically with integrity; upholds the Company's Guiding Principles: People First, Always We Exist to Serve our Members We Have a Responsibility to be Full Physical Demands, Work Environment, and Expected Hours of Work: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Capable of standing, maneuvering independently and safety around work area. Capable of standing on a tile floor for an eight-hour shift. Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully. Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc. An individual in this position will be required to lift or carry weight up to 50 lbs. Must be free of diseases that can be transmitted in the performance of job responsibilities during the stage of communicability unless the employee can be given duties that minimize the likelihood of transmission. May be exposed to minimal to moderate noise and exposure to blood and/or body fluids. May experience traumatic situations including psychiatric and deceased residents. Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals, heat and cold. TRAVEL: No travel is expected, although occasional travel may be required for training sessions, continuing education opportunities, emergency situations, and other company functions. EDUCATION AND EXPERIENCE REQUIREMENTS: 1-2 years' experience in a similar position desired. Culinary training a plus. KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED: Ability to read, write, speak and understand English fluently. Ability to meet or exceed the company's attendance and punctuality standards. Ability to use miscellaneous software and office equipment. Ability to understand and follow directions as given. Ability to work with minimal supervision.

At Dierbergs, our gourmet prepared foods are customer favorites and our Central Kitchen is where it all begins. At our fast-paced Central Kitchen our Associates take pride in knowing they are preparing high-quality foods that are distributed to our stores-ultimately delighting our loyal customers throughout the region. Are you all about all things food? Dips, appetizers, recipes, prepared foods you love it all. Do you wish you had a 50,000 square-foot kitchen with state-of-the-art equipment? Can you handle the challenge of maintaining Dierbergs' quality standards? If so, you're a top pick for the role of Full-Time Production Associate at our Central Kitchen in Bridgeton, Missouri. We're looking for someone who is: An excellent multitasker with a genuine desire to produce food products of impeccable quality Motivated to learn through ongoing training and development Focused and thoroughin following food safety guidelines, recipes and production goals Adaptable to work in all areas of the Central Kitchen in varying controlled temperature zones from 38 to 90+ degrees Flexible to work overtime during peak production times Reliable and responsible, you arrive on time, every time, ready to seize the day What's in it for you? Benefits - Medical, Dental, Vision & more! Weekly paychecks - yes, we are going to pay you every single week! Automatic, scheduled pay increases to reward your awesome performance No overnight shifts required (Most shifts end by 10pm) Training and growth potential to help you reach your career goals Wellness initiatives and Associate appreciation to keep you engaged and involved What you need to succeed High school diploma or GED Open availability Ability to lift up to 50 pounds (occasionally), utilize push/pull cart of up to 260lbs, and physical agility required in a fast-paced food production environment Ambition and a willingness to learn all aspects of our production environment Ability to operate food service equipment such as wrappers, labelers, scales, slicers, ovens, mixers, etc. (training provided) The ability to read and interpret production papers and accurately measure ingredients This is an entry-level role and we are willing to train; restaurant, production or general labor experience will serve you well Knowledge of food safety and sanitation standards is a plus Flexibility to take on tasks as needed Why Dierbergs is different Our 50,000 square-foot facility produces hundreds of prepared food items - the ideal environment for someone who enjoys variety and appreciates a close-knit, team-focused environment. Opportunities are available in Recipe Preparation, Cooking, Packaging, Sanitation or Shipping/Receiving and you may be cross-trained in other departments. As you learn and grow, you will have the support to move into higher-level roles. Unlike certain food-industry or production facility jobs that require an insane schedule, most shifts end by 10pm at our Central Kitchen; there are no overnight shifts; you'll be off most holidays; and we're closed on Sundays!

At Dierbergs, our gourmet prepared foods are customer favorites and our Central Kitchen is where it all begins. At our fast-paced Central Kitchen our Associates take pride in knowing they are preparing high-quality foods that are distributed to our stores-ultimately delighting our loyal customers throughout the region. Are you all about all things food? Dips, appetizers, recipes, prepared foods you love it all. Do you wish you had a 50,000 square-foot kitchen with state-of-the-art equipment? Can you handle the challenge of maintaining Dierbergs' quality standards? If so, you're a top pick for the role of Production Associate at our Central Kitchen in Bridgeton, Missouri. We're looking for someone who is: An excellent multitasker with a genuine desire to produce food products of impeccable quality Motivated to learn through ongoing training and development Focused and thoroughin following food safety guidelines, recipes and production goals Adaptable to work in all areas of the Central Kitchen in varying controlled temperature zones from 38 to 90+ degrees Flexible to work overtime during peak production times Reliable and responsible, you arrive on time, every time, ready to seize the day What's in it for you? Benefits - Medical, Dental, Vision & more! Weekly paychecks - yes, we are going to pay you every single week! Automatic, scheduled pay increases to reward your awesome performance No overnight shifts required (Most shifts end by 10pm) Training and growth potential to help you reach your career goals Wellness initiatives and Associate appreciation to keep you engaged and involved What you need to succeed High school diploma or GED Open availability Ability to lift up to 50 pounds (occasionally), utilize push/pull cart of up to 260lbs, and physical agility required in a fast-paced food production environment Ambition and a willingness to learn all aspects of our production environment Ability to operate food service equipment such as wrappers, labelers, scales, slicers, ovens, mixers, etc. (training provided) The ability to read and interpret production papers and accurately measure ingredients This is an entry-level role and we are willing to train; restaurant, production or general labor experience will serve you well Knowledge of food safety and sanitation standards is a plus Flexibility to take on tasks as needed Why Dierbergs is different Our 50,000 square-foot facility produces hundreds of prepared food items - the ideal environment for someone who enjoys variety and appreciates a close-knit, team-focused environment. Opportunities are available in Recipe Preparation, Cooking, Packaging, Sanitation or Shipping/Receiving and you may be cross-trained in other departments. As you learn and grow, you will have the support to move into higher-level roles. Unlike certain food-industry or production facility jobs that require an insane schedule, most shifts end by 10pm at our Central Kitchen; there are no overnight shifts; you'll be off most holidays; and we're closed on Sundays!