4 jobs found

Hourly Pay $17.00 Hours Day shift. JOB SUMMARY Accurately cut to trim and yield specifications as specified by information provided by cut tickets Provide communication to the supervisor of any discrepancies between cutting tickets and normal customer purchases Pull raw materials and pre-cut inventory according to code dates and report any short shelf-life items to the supervisor Properly label all products and equipment to conform to all legal and safety regulations Properly and accurately record all necessary data to produce assigned cutting yield tests Accurately count product inventory levels and maintain levels set forth by the supervisor Ensure that all product specifications are being met according to guidelines Maintain work areas in compliance with U.S.D.A. guidelines Assemble and tear down any equipment in the work area at the beginning and/or end of your shift Properly clean, store and maintain all knives, scales, etc. assigned to you Manage profitability by achieving product yields and meeting deadlines for product readiness Complete other duties as assigned To know and understand the company's safety and health goals and its objectives. Assist the company in achieving these goals by participating in the safety program To help develop and follow all safe work practices To give a written report of unsafe conditions or unsafe acts to management To report all accidents, injuries or illnesses to my supervisor immediately Prior experience with portion cutting meat Ability to perform mathematical calculations and conversions to determine the amounts and sizes of products needed for orders Ability to read, write and communicate in the English language Skills Ability to adjust to sudden changes in customer demands or operational goals Commitment to work until the job is completed Interacts well with others Good team player Results-oriented Customer-service oriented Detail-oriented Physical Demands and Working Environment Physical strength to lift and maneuver 50-60 pounds Standing, stooping and climbing are regular activities for this employee The employee must have the ability to negotiate throughout the production and warehouse areas unassisted without disrupting regular production and warehousing activities. Normal levels of eyesight and hearing after correction Color vision is required The ability to touch, feel, manipulate fingers and limbs to operate various processing and material handling equipment is necessary The ability to smell is required, in order to detect levels of wholesomeness and spoilage This position requires the candidate to be in refrigerated processing and warehouse areas These areas are cold and wet and exposure to moving machinery and sharp surfaces are a regular occurrence This is a high noise area Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 4682 ZIP Code: 3801 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive

JOB SUMMARY Accurately cut to trim and yield specifications as specified by information provided by cut tickets Provide communication to the supervisor of any discrepancies between cutting tickets and normal customer purchases Pull raw materials and pre-cut inventory according to code dates and report any short shelf-life items to the supervisor Properly label all products and equipment to conform to all legal and safety regulations Properly and accurately record all necessary data to produce assigned cutting yield tests Accurately count product inventory levels and maintain levels set forth by the supervisor Ensure that all product specifications are being met according to guidelines Maintain work areas in compliance with U.S.D.A. guidelines Assemble and tear down any equipment in the work area at the beginning and/or end of your shift Properly clean, store and maintain all knives, scales, etc. assigned to you Manage profitability by achieving product yields and meeting deadlines for product readiness Complete other duties as assigned To know and understand the company's safety and health goals and its objectives. Assist the company in achieving these goals by participating in the safety program To help develop and follow all safe work practices To give a written report of unsafe conditions or unsafe acts to management To report all accidents, injuries or illnesses to my supervisor immediately Prior experience with portion cutting meat Ability to perform mathematical calculations and conversions to determine the amounts and sizes of products needed for orders Ability to read, write and communicate in the English language Skills Ability to adjust to sudden changes in customer demands or operational goals Commitment to work until the job is completed Interacts well with others Good team player Results-oriented Customer-service oriented Detail-oriented Physical Demands and Working Environment Physical strength to lift and maneuver 50-60 pounds Standing, stooping and climbing are regular activities for this employee The employee must have the ability to negotiate throughout the production and warehouse areas unassisted without disrupting regular production and warehousing activities. Normal levels of eyesight and hearing after correction Color vision is required The ability to touch, feel, manipulate fingers and limbs to operate various processing and material handling equipment is necessary The ability to smell is required, in order to detect levels of wholesomeness and spoilage This position requires the candidate to be in refrigerated processing and warehouse areas These areas are cold and wet and exposure to moving machinery and sharp surfaces are a regular occurrence This is a high noise area Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions